【正文】 realization of safe products 安全產(chǎn)品的策劃和實(shí)現(xiàn) General 總則 The anization shall plan and develop the processes needed for the realization of safe products. 組織應(yīng)策劃和開發(fā)實(shí)現(xiàn)安全產(chǎn)品所需的過(guò)程。 Chapter 6: Resource management 第六單元：資源管理 Work environment工作環(huán)境 The anization shall provide the resources for the establishment, management and maintenance of the work environment needed to implement the requirements of this International Standard. 組織應(yīng)提供資源以建立、管理和保持本標(biāo)準(zhǔn)要求所需的工作環(huán)境 Preliminary steps to enable hazard Analysis 保證進(jìn)行危害分析 的預(yù)備步驟 Hazard Analysis 危害分析 Establishing HACCP plan 組成 HACCP小組 Establishing operational PRPs 建立操作性 前提方案 Validation of control Measures 控制措施確認(rèn) Implementation 執(zhí)行 Monitoring。 Where the assistance of external experts is required for the development, implementation, operation or assessment of the FSMS, records of agreement or contracts defining the responsibility and authority of external experts shall be 需要外部專家?guī)椭?、?shí)施、運(yùn)行或評(píng)價(jià)食品安全管理體系時(shí)，應(yīng)在簽訂的協(xié)議或合同中對(duì)這些專家的職責(zé)和權(quán)限予以規(guī)定。s food safety policy and related objectives (see ).組織 食品安全方針和相關(guān)目標(biāo)的修訂（見 ） Chapter 6: Resource management 第六單元：資源管理 Provision of resources 資源提供 The anization shall provide adequate resources for the establishment, implementation, maintenance and updating of the FSMS. 組織應(yīng)提供充足資源，以建立、實(shí)施、保持和更新食品安全管理體系。評(píng)審應(yīng)包括評(píng)價(jià)食品安全管理體系改進(jìn)的機(jī)會(huì)和變更的需求，包括食品安全方針。 Ｅ３ .識(shí)別－－預(yù)案－－響應(yīng)－－演練 Chapter 5: Management responsibility 第五單元：管理職責(zé) Management review 管理評(píng)審 General 總則 Top management shall review the anization’s food safety management system at planned intervals to ensure its continuing suitability,adequacy and review shall include assessing opportunities for improvement and the need for change to the food safety management system,including the food safety of management reviews shall be maintained(see )。 Top management shall ensure that relevant information is included as input to the management review (see )最高管理者應(yīng)確保將相關(guān)信息作為管理評(píng)審的輸入（見 ） 。 Chapter 5: Management responsibility 第五單元：管理職責(zé) Internal munication 內(nèi)部溝通 l) plaints indicating food safety hazards associated with the product表明與產(chǎn)品有關(guān)的食品安全危害的抱怨 。 j) customer, sector and other requirements that the anization observes組織遵守的顧客、行業(yè)和其他要求 。 h) statutory and regulatory requirements法律法規(guī)及有關(guān)標(biāo)準(zhǔn)要求 。 f) packaging, storage and distribution systems包裝、貯存和分銷系統(tǒng) 。 d) production premises, location of equipment, surrounding environmen生產(chǎn)場(chǎng)所，設(shè)備位置，周邊環(huán)境 。 b) raw materials, ingredients and services原料、輔料和服務(wù) 。 Chapter 5: Management responsibility 第五單元：管理職責(zé) Internal munication 內(nèi)部溝通 The anization shall establish, implement and maintain effective arrangements for municating with personnel on issues having an impact on food safety ——組織應(yīng)制訂、實(shí)施和保持有效的安排，以便與有關(guān)人員就影響食品安全的事項(xiàng)進(jìn)行溝通。 Chapter 5: Management responsibility 第五單元：管理職責(zé) External munication 外部溝通 Designated personnel shall have defined responsibility and authority to municate externally any information concerning food safety. Information obtained through external munication shall be included as input to system updating (see ) and management review (see ). 指定人員應(yīng)具有規(guī)定的職責(zé)和權(quán)限以進(jìn)行有關(guān)食品安全信息的對(duì)外溝通。 溝通記錄應(yīng)予以保持。s products that may be relevant to other anizations in the food chain. This applies especially to known food safety hazards that need to be controlled by other anizations in the food chain. Records of munications shall be maintained 外部溝通應(yīng)提供組織的產(chǎn)品在食品安全方面的信息，這些信息可能與食品鏈中其他組織相關(guān)。指定人員應(yīng)有明確的職責(zé)和權(quán)限，以采取措施并 予以記錄 Ｅ２ Chapter 5: Management responsibility 第五單元：管理職責(zé) Food safety team leader食品安全小組組長(zhǎng) Top management shall appoint a food safety team leader who, irrespective of other responsibilities, shall have the responsibility and authority 組織的最高管理者 應(yīng)任命食品安全小組組長(zhǎng)， 無(wú)論其在其他方面的職責(zé)如何，應(yīng)具有以下方面的職責(zé)和權(quán)限： a) to manage a food safety team (see ) and anize its work 管理食品安全小組 ()， 并組織其工作 b) to ensure relevant training and education of the food safety team members (see ) 確 保食品安全小組成員的相關(guān)培訓(xùn)和教育 Chapter 5: Management responsibility 第五單元：管理職責(zé) c) to ensure that the FSMS is established, implemented, maintained and updated 確保 建立、實(shí)施、保持和更新食品安全管理體系 d) to report to the anization39。 記錄是一種特殊類型的文件，應(yīng)依據(jù) The controls shall ensure that all proposed changes are reviewed prior to implementation to determine their effects on food safety and their impact on the food safety management system. 文件控制應(yīng)確保所有提出的更改在實(shí)施前加以評(píng)審，以明確其對(duì)食品安全的效果以及對(duì)食品安全管理體系的影響。 Corrective actions 監(jiān)控；糾正措施 Verification 驗(yàn)證 Improvement 改進(jìn) 聯(lián)合國(guó)食品法典委員會(huì)推薦建立和實(shí)施食品安全計(jì)劃的 12個(gè)步驟： 1. 組成 HACCP小組 2. 描述產(chǎn)品 3. 明確用途 4. 繪制產(chǎn)品生產(chǎn)流程圖 5. 驗(yàn)證流程圖 6. 進(jìn)行危害分析并確定預(yù)防控制措施 7. 識(shí)別關(guān)鍵控制點(diǎn) ? 8. 確定關(guān)鍵限值 ? 9. 制定對(duì)關(guān)鍵控制點(diǎn)的監(jiān)控程序 ? 10. 確定糾正措施 ? 11. 建立驗(yàn)證程序 ? 12. 建立文件及記錄管理系統(tǒng) Chapter 4 第四單元 : Food safety management system FSMS 食品安全管理體系 The requirements of clause 4 blanket all others to assure a working food safety management system 這個(gè)單元的要求就是保證一個(gè)能有效運(yùn)行的食品安全管理體系 Chapter 4: Food safety management system FSMS 食品安全管理系統(tǒng) General requirements 一般要求 The Organisation shall 食品鏈中某組織應(yīng)要 ? establish, document, implement and maintain an effective FSMS and update it when necessary in accordance with the requirements of this International standard 組 織應(yīng)按本準(zhǔn)則要求建立有效的食品安全管理體系，形成文件，加以實(shí)施和保持，并在必要時(shí)進(jìn)行更新 ? define the scope of the FSMS (specify the products or product categories, processes and production sites that are addressed by the FSMS) 定義 FSMS的范圍 (指定產(chǎn)品或產(chǎn)品類別，過(guò)程和生產(chǎn)場(chǎng)地 ) 注，企業(yè)可能有幾條線生產(chǎn)，只涉及其中部分生產(chǎn)線． Chapter 4: Food safety management system FSMS 食品安全管理系統(tǒng) General requirements 總要求 The Organisation shall 組織應(yīng)當(dāng) a) Ensure that safety hazards that may be reasonably expected to occur in relation to pr