西安乳制品GMP认证
  • 西安乳制品GMP认证
  • 西安乳制品GMP认证
  • 西安乳制品GMP认证

产品描述

(2) 审核实施
★ 认证审核:为一阶段现场进行,现场审核应安排在认证范围覆盖产品的生产期,审核组应在现场观察产品的生产活动。现场审核发现的不符合项,受审核方应在3个月内完成整改并申请现场验证,涉及专业的不符合项由专业审核员完成。如受审核方未能在3个月内完成整改或未通过验证的,认证活动终止。
★ 跟踪审核:认证机构至少每年度对获证企业进行2次监审,其中至少1次为不通知监督审核(审核前48小时内提供审核计划)。首次监审应在初次认证后6个月内实施。获证企业次不接受审核将进行书面告诫,第二次不接受审核将导致证书暂停。
★ 再认证:认证证书有效期满前3个月,可申请再认证。再认证程序与初次认证程序一致。
西安乳制品GMP认证
2、 认证申请人资格
申请乳制品GMP认证的企业必须具备有效的企业法人资格,且取得相关法规规定的行政许可文件;产品符合国家《标准化法》等国家相关法律法规、食品安全标准和有关技术规范要求;必须在厂区环境、厂房车间设施、设备、机构与人员、卫生管理、生产过程管理、品质管理以及标识等8个方面按照GB12693-2003建立和实施GMP;产品生产工艺定型并持续稳定生产。申请人需提交的文件和资料详见附表1。
3、 认证审核
认证审核将依据GB12693-2003标准,通过文件审核和现场验证,全面、系统地对上述8各方面进行评价,以确定企业是否能够通过认证,获得乳制品GMP证书。
西安乳制品GMP认证
3 术语和定义
GB/T 15091—1994《食品工业基本术语》确立的以及下列术语和定义适用本规范。
3.1 乳
从哺乳动物中挤出的正常分泌物,无添加物且未从其中提取任何成分。
3.2 乳制品
以乳及其制品为主要原料,利用全部或部分成分加工而成的液体、半固体或固体产品。如液体乳类、乳粉类、炼乳类、乳脂肪类、干酪类、乳冰淇淋类等。
3.2.1 乳粉类
主要包括:全脂乳粉、脱脂乳粉、全脂加糖乳粉和调味乳粉、婴幼儿乳粉、其他配方乳粉。
3.2.2 乳脂肪类
主要包括:稀奶油、奶油、无水奶油等。
3.3 原材料
指原料、配料和包装材料。
3.3.1 内包装材料
指与食品直接接触的食品容器,如瓶、罐、盒、袋等,及直接包裹或覆盖食品的包装材料,如箔、膜、纸、蜡纸等,其材质必须符合食品卫生标准。
3.3.2外包装材料
指不与食品直接接触的包装材料,包括标签、纸箱、捆包材料等。
3.4产品
包括半成品、终半成品及成品。
3.4.1半成品
指任何成品制造过程中的产品,经后续的制造过程,可制成成品。
3.4.2 终半成品
指经过完整的加工过程但未包装标示完成的产品。
3.4.3成品
指经过完整的加工制造过程并包装标示完成的待销售产品。
3.5厂房
指用于食品加工、制造、包装、贮存等或与其有关的全部或部分建筑及设施。
3.5.1生产作业场所(车间)
指直接处理食品的区域。包括原材料预处理、加工制造、半成品贮存及成品包装等场所。
3.5.1.1包装场所(车间)
指成品包装的场所,包括内包装室和外包装室。
3.5.1.2内包装室
指进行与产品内容物直接接触的内包装作业场所。
3.5.1.3外包装室
指进行不与产品内容物直接接触的外包装作业场所。
3.5.1.4内包装材料准备室
指不必经任何清洗消毒程序即可直接使用的内包装材料,进行拆除外包装或成型等的作业场所。
3.5.1.5 缓冲室
指原材料或半成品没有经过生产流程而直接进入管制作业区时,为避免管制作业区直接与外界相通,在入口处所设置的缓冲场所。
3.6.2 作业区划分
3.7.2.1清洁作业区
清洁度要求高的作业区域,如待包装的半成品贮存,充填及内包装车间等。
3.6.2.2 准清洁作业区
清洁度要求低于清洁作业区的作业区域,如原料预处理车间等。
3.6.2.3 一般作业区
清洁度要求低于准清洁作业区的作业区域,如收乳间、原料仓库、包装材料仓库、外包装车间及成品仓库等。
3.7 辅助场所(车间)
指不直接处理食品的区域。包括检验室、原材料仓库、成品仓库、锅炉房、机修车间、更衣室、洗手消毒室、厕所和其它为生产服务的配套场所。
西安乳制品GMP认证
目 录
颁布令···························································1
1主题内容和适用范围················································2
2引用标准···························································2
3术语和定义·························································3
4厂区环境····························································5
5厂房和车间·························································5
5.1厂房························································5
5.2安全设施·························································6
5.3屋顶与天花板·····················································6
5.4车间通风··························································6
5.5墙壁与门窗························································6
5.6地面与排水·······················································7
5.7 供水供汽设施····················································7
5.8照明设施···························································7
5.9洗手设施····························································8
5.10 更衣室···························································8
5.11仓库······························································8
6机械设备····························································8
6.1设计····························································8
6.2材质····························································9
6.3生产设备····························································9
6.4质量检验设备······················································9
7管理机构与人员······················································9
7.1管理机构····························································9
7.2人员要求···························································10
7.3教育培训···························································11
8卫生管理·························································11
8.1管理要求···························································11
8.2 厂区环境卫生管理·······················································11
8.3 厂房设施卫生管理 ····················································· 12
8.4 机械设备卫生管理·······················································12
8.5 辅助设施卫生管理·······················································13
8.6 清洗和消毒管·························································13
8.7 员工健康管理························································13
8.8 员工个人卫生管理·······················································13
8.9 除虫、灭害管理····················································14
8.10 污水管理························································14
8.11 工作服管理······················································14
8.12 有毒有害物管理························································14
9 生产过程管理·······················································15
9.1 生产操作规程的制订与执行···············································15
9.2 原材料··························································15
9.3 生产过程··························································15
10 质量管理···························································16
10.1 《HACCP管理手册》的制定与执行·········································16
10.2 原辅料及包装材料的质量管理···········································16
10.3 过程质量管理··················································17
10.4 成品的质量管理························································17
10.5 贮存与运输的管理······················································17
10.6 成品售后管理·················································18
10.7 记录管理·······················································18
11 标签····························································18
12 管理制度的建立和考核····················································18
13 本手册的支持文件························································18
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