【正文】 ning 第 5章：消毒 Chapter 5: Sanitizing 第 6章：原位清洗和原位消毒系統(tǒng)設(shè)計(jì) Chapter 6: CIP amp。 The structure of the PepsiCo Beverage Sanitation manual is provided below. The manual will consist of 15 chapters and will be pleted in two parts. Part 1 of the manual is provided and includes chapters 1 – 10. Part 2 of the manual (chapters 11 15) will be published in Q3 2020 and will focus on several key areas. These include guidelines and best practices for hygienic amp。手冊(cè)的第二部分（第 1115章）將于 2020年第三季度發(fā)布，著重于若干關(guān)鍵領(lǐng)域。 本手冊(cè)將由 15章組成，并且分為兩大部分。 Sanitizing Protocols for Product Contact Surfaces ? 針對(duì)設(shè)施、環(huán)境和結(jié)構(gòu)（非產(chǎn)品接觸表面）的百事認(rèn)可清洗和消毒協(xié)議的摘要信息 Summary of PepsiCo Approved Cleaning and Sanitizing Protocols for the facility, environment, and structures (nonproduct contact surfaces) ? 控制點(diǎn)的原位清洗系統(tǒng)確認(rèn)和驗(yàn)證的摘要信息 百事飲料衛(wèi)生手冊(cè) PepsiCo Beverage Sanitation Manual 1. 介紹 1. Introduction 第一部分 百事飲料 Part 1 PepsiCo Beverage 衛(wèi)生手冊(cè) Sanitation Manual Page 4 of 194 pages 第 4 頁(yè) 共 194 頁(yè) 2020 年 8 月 August 2020 第 1 版 Version 1 Summary of CIP System Validation and Verification of Control Points ? 清洗和消毒頻率的摘要信息，包括協(xié)議、最優(yōu)化和 原位清洗延伸內(nèi)容 Summary of Cleaning amp。 Sanitation Classification ? 清洗和消毒目標(biāo)、藥劑、影響因素和適用方法的原則 Principles of Cleaning and Sanitizing Objectives, Agents, Influencing Factors, and Applicable Methods ? 原位清洗和原位消毒系統(tǒng)以及保健 /衛(wèi)生設(shè)計(jì)的原則 Principles of CIP amp。 本手冊(cè)的目的就是為百事工廠和員工提供與污染、清潔劑、消毒劑 和清洗設(shè)備之原則有關(guān)的具體信息，以保證安全產(chǎn)品是在安全的環(huán)境之內(nèi)生產(chǎn)的。 Operations – Procedures and frequencies for cleaning and sanitizing must be established and validated to include the appropriate resources. In addition, adequate and appropriate training programs must be in place to support Sanitation. 百事飲料衛(wèi)生手冊(cè) PepsiCo Beverage Sanitation Manual 1. 介紹 1. Introduction 第一部分 百事飲料 Part 1 PepsiCo Beverage 衛(wèi)生手冊(cè) Sanitation Manual Page 3 of 194 pages 第 3 頁(yè) 共 194 頁(yè) 2020 年 8 月 August 2020 第 1 版 Version 1 介紹 Introduction 概述 Overview 百事飲料衛(wèi)生手冊(cè)是由百事國(guó)際、百事美洲飲料公司和關(guān)鍵的百事飲料衛(wèi)生風(fēng)險(xiǎn)承擔(dān)者共同發(fā)布的，以保證飲料生產(chǎn)廠的衛(wèi)生原則和慣例得到統(tǒng)一實(shí)施。 Facility and Equipment Hygienic Design – The facility site, layout, construction, design, and equipment must be appropriate and hygienically designed for the safe and wholesome manufacturing of foods. Equipment must be designed to ensure it can be cleaned, inspected, and verified. 操作 – 清洗和消毒的程序和頻率必須被建立及確認(rèn)以包括適當(dāng)?shù)馁Y源。 Product Development Products must be designed to be capable of achieving safe and wholesome standards within the manufacturing environment. 設(shè)施和設(shè)備的衛(wèi)生設(shè)計(jì) –設(shè) 施的場(chǎng)所、布局、構(gòu)造和設(shè)計(jì)，必須適合于安全且衛(wèi)生的食品生產(chǎn)。 Minimize cross contamination with an allergen during product change over, and where relevant, minimizing the use of product advisory labeling. 百事飲料衛(wèi)生手冊(cè) PepsiCo Beverage Sanitation Manual 1. 介紹 1. Introduction 第一部分 百事飲料 Part 1 PepsiCo Beverage 衛(wèi)生手冊(cè) Sanitation Manual Page 2 of 194 pages 第 2 頁(yè) 共 194 頁(yè) 2020 年 8 月 August 2020 第 1 版 Version 1 衛(wèi)生屬于一門應(yīng)用科學(xué)，它將衛(wèi)生規(guī)范的設(shè)計(jì)、制定、實(shí)施、維護(hù)、恢復(fù)和 /或改進(jìn)諸原則融為一體。 Prevent contamination with microanisms that can cause food borne illness. 3. 盡量減少食品腐敗性微生物的生長(zhǎng)。 衛(wèi)生要負(fù)責(zé)： The PepsiCo Food Safety Policies identifies Sanitation Programs as a critical food safety element and outlines key requirements for sanitation to ensure all products for PepsiCo are manufactured under conditions and within facilities that are sanitary and in pliance with Good Manufacturing Practices. Within the food industry, sanitation is the creation and the maintenance of hygienic conditions in the manufacturing of safe and wholesome food products. Food manufacturing panies have both legal and ethical responsibilities in providing the consuming public with foods that are safe and wholesome. It is the responsibility of the facility to guarantee that the beverage is produced in the most sanitary manner possible. Sanitation is the responsibility to: 1. 提供由工人們?cè)谇鍧嵉沫h(huán)境中進(jìn)行加工、制備、交易和出售的安全且衛(wèi)生的食品。 在給消費(fèi)者提供安全 衛(wèi)生的食品方面，食品生產(chǎn)公司擔(dān)負(fù)著法律和道德上的責(zé)任。 The PepsiCo Beverage Sanitation Manual is published by International Beverages, PepsiCo Americas Beverages, and key PepsiCo Beverage Sanitation Stakeholders to ensure the consistent implementation of Sanitation principles and practices for Beverage Manufacturing Facilities. The manual provides a single point of reference for key sanitation information for Beverage Manufacturing Facilities. The purpose of the manual is to provide PepsiCo facilities and employees specific sanitation information related to the principles of contamination, cleaners, sanitizers, and cleaning equipment that is required to ensure the manufacturing of safe products that