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Thermally Processed, Commercially sterile Note: This generic model includes a number of forms that can be used to record various types of required information. The forms themselves are samples; a company HACCP team can develop whatever forms it finds most useful. All the forms mentioned in this document are included in Appendix B; they appear in the order in which they are discussed in the text All FSiS generic models are designed to assist establishments in applying the seven haCCP principles to their meat and poultry processing operations aNd to meet the regulator requirements of Part 417. Therefore, the definitions used in this and all other FSIS generic models are those found in 417.1 8417. Definitions For purposes of this part, the following definitions shall apply: Corrective action. Procedures to be followed when a deviation occurs Critical control point. A point, step, or procedure in a food process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to acceptable levels Critical limit. The maximum or minimum value to which a physical, biological,or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the occurrence of the identified food safety haze Food safery hazard. Any biological, chemical, or physical property that may cause a food to be unsafe for human consumption HACCP System. The HACCP plan in operation, including the haccP plan itself. Hazard. SEE Food Safety Hazard Preventive measure. Physical, chemical, or other means that can be used to control an identified food safety hazard Process-monitoring instrument. An instrument or device used to indicate conditions during processing at a critical control point Responsible establishment official. The individual with overall authority on-site ora higher level official of the establishmentThermally Processed, Commercially Sterile Note: This generic model includes a number of forms that can be used to record various types of required information. The forms themselves are samples; a company HACCP team can develop whatever forms it finds most useful. All the forms mentioned in this document are included in Appendix B; they appear in the order in which they are discussed in the text. All FSIS generic models are designed to assist establishments in applying the seven HACCP principles to their meat and poultry processing operations AND to meet the regulatory requirements of Part 417. Therefore, the definitions used in this and all other FSIS generic models are those found in 417.1: § 417.1 Definitions. For purposes of this part, the following definitions shall apply: Corrective action. Procedures to be followed when a deviation occurs. Critical control point. A point, step, or procedure in a food process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to acceptable levels. Critical limit. The maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the occurrence of the identified food safety hazard. Food safety hazard. Any biological, chemical, or physical property that may cause a food to be unsafe for human consumption. HACCP System. The HACCP plan in operation, including the HACCP plan itself. Hazard. SEE Food Safety Hazard. Preventive measure. Physical, chemical, or other means that can be used to control an identified food safety hazard. Process-monitoring instrument. An instrument or device used to indicate conditions during processing at a critical control point. Responsible establishment official. The individual with overall authority on-site or a higher level official of the establishment. 6
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