ISOTS22002-1-2009-食品安全前提方案-食品生产(中英对照)-20141027

中国检验认证集团福建有限公司培训资料ISO/TS22002-1:2009食品安全前提方案食品生产1/14ISO/TS22002-1:2009食品安全前提方案食品生产（选译）ISO/TS22002-1:2009PrerequisiteProgrammesonFoodSafetyPart1:FoodManufacturing1.范围（略）10.交叉污染的预防措施„„„„„„„„„„072.标准引用文件（略）11.清洗和消毒„„„„„„„„„„„„„„083.术语及定义（略）12.虫害控制„„„„„„„„„„„„„„„094.建筑物结构与布局„„„„„„„„„„„„0113.人员卫生和员工设施„„„„„„„„„„105.厂房和工作场所布局„„„„„„„„„„„0214.返工„„„„„„„„„„„„„„„„„136.公共设施—空气、水、能源„„„„„„„„0315.产品召回程序„„„„„„„„„„„„„137.废弃物处理„„„„„„„„„„„„„„„0516.仓储„„„„„„„„„„„„„„„„„138.设备的适宜性、清洁和维护„„„„„„„„0517.产品信息和消费者意识„„„„„„„„„149.采购材料的管理„„„„„„„„„„„„„0618.食品防护、生物预警和生物反恐„„„„„144建筑物结构与布局4Constructionandlayoutofbuildings4.1总要求建筑物的设计、建造和维护，必须与拟进行的加工操作特性、与这些加工操作相关的食品安全危害以及来自工厂环境的潜在污染源相适宜。建筑物必须是耐用结构，对产品没有危害。注：例如屋顶应可排雨且无渗漏。4.2环境必须考虑来自当地环境的潜在污染源。注：食品生产不应在可能引入潜在有害物质的区域进行。必须定期评审潜在污染物防护措施的有效性。4.3工厂位置必须清晰识别场地边界。必须控制场地出入口。必须保持场地良好秩序。植被必须养护或清除。道路、庭院和停车区必须有排水设施以防止积水，并加以维护。4.1GeneralrequirementsBuildingsshallbedesigned,constructedandmaintainedinamannerappropriatetothenatureoftheprocessingoperationstobecarriedout,thefoodsafetyhazardsassociatedwiththoseoperationsandthepotentialsourcesofcontaminationfromtheplantenvirons.Buildingsshallbeofdurableconstructionwhichpresentsnohazardtotheproduct.NOTEForexample,roofsshouldbeself-drainingandnotleak.4.2EnvironmentConsiderationshallbegiventopotentialsourcesofcontaminationfromthelocalenvironment.NOTEFoodproductionshouldnotbecarriedoutinareaswherepotentiallyharmfulsubstancescouldentertheproduct.Theeffectivenessofmeasurestakentoprotectagainstpotentialcontaminantsshallbeperiodicallyreviewed.4.3LocationsofestablishmentsThesiteboundariesshallbeclearlyidentified.Accesstothesiteshallbecontrolled.Thesiteshallbemaintainedingoodorder.Vegetationshallbetendedorremoved.Roads,yardsandparkingareasshallbedrainedtopreventstandingwaterandshallbemaintained.5厂房和工作场所的布局5Layoutofpremisesandworkspace5.1总要求内部布局必须设计、建造和维护以有助于保持良好卫生和生产规范。原料、产品和人员的流动方式以及设备的布局必须加以设计，以预防潜在污染源。5.1GeneralrequirementsInternallayoutsshallbedesigned,constructedandmaintainedtofacilitategoodhygieneandmanufacturingpractices.Themovementpatternsofmaterials,productsandpeople,andthelayoutofequipment,shallbedesignedtoprotectagainstpotentialcontaminationsources.中国检验认证集团福建有限公司培训资料ISO/TS22002-1:2009食品安全前提方案食品生产2/145.2内部设计、布局和交通建筑物必须具有足够空间，确保原料、产品和人员有序流动，确保原料与加工区域物理隔离。注：物理隔离的例子包括墙、屏障或隔离物或足以降低风险的足够距离。物料传递口必须加以设计，尽可能降低异物和害虫进入。5.3内部结构和装置加工区域的墙和地面必须可清洗或清洁，对于加工和产品危害是恰当的。材料必须耐清洁。墙和地面的交接处和角落必须加以设计以便于清洁。注：建议加工区域的墙和地面交接处为弧形。地面必须加以设计以避免积水。湿加工区地面须无渗透并可排水。排水沟须装有防虫设施并加盖。天花板和高架装置的设计应尽量减小灰尘和冷凝水聚集。如有对外开的窗、屋顶通风口或风扇，必须装有防虫网。对外开的门必须关闭或在不用时有纱网。5.4设备位置设备的设计和布置必须有助于良好卫生操作和监视。设备的布置必须适于操作、清洁和维护。5.5实验室设施/设备在线检测设施/设备必须加以控制，尽可能减少产品污染的风险。微生物实验室的设计、布置和操作必须防止人员、工厂和产品的污染，且门不能直接朝向生产区域。5.6临时/移动厂房和售买机临时结构必须加以设计、布置和建造，以避免害虫藏匿和潜在的产品污染。关于临时结构和自动售卖机的额外风险必须加以评估和控制。5.7食品、包装材料、原辅料和非食品化学品的贮存用于贮存原辅料、包装材料和产品的设施必须防止灰尘、冷凝物、排水设施、废弃物和其它污染物的污染。5.2Internaldesign,layoutandtrafficpatternsThebuildingshallprovideadequatespace,withalogicalflowofmaterials,productsandpersonnel,andphysicalseparationofrawfromprocessedareas.NOTEExamplesofphysicalseparationmayincludewalls,barriersorpartitions,orsufficientdistancetominimizerisk.Openingsintendedfortransferofmaterialsshallbedesignedtominimizeentryofforeignmatterandpests.5.3InternalstructuresandfittingsProcessareawallsandfloorsshallbewashableorcleanable,asappropriatefortheprocessorproducthazard.Materialsshallberesistanttothecleaningsystemapplied.Wallfloorjunctionsandcornersshallbedesignedtofacilitatecleaning.NOTEItisrecommendedthatwallfloorjunctionsareroundedinprocessingareas.Floorsshallbedesignedtoavoidstandingwater.Inwetprocessareasfloorsshallbesealedanddrained.Drainsshallbetrappedandcovered.Ceilingsandoverheadfixturesshallbedesignedtominimizebuildupofdirtandcondensation.Externalopeningwindows,roofventsorfan,wherepresent,shallbeinsectscreened.Externalopeningdoorsshallbeclosedorscreenedwhennotinuse.5.4LocationofequipmentEquipmentshallbedesignedandlocatedsoastofacilitategoodhygienepracticesandmonitoring.Equipmentshallbelocatedtopermitaccessforoperation,cleaningandmaintenance.5.5LaboratoryfacilitiesIn-lineandon-linetestfacilitiesshallbecontrolledtominimizeriskofproductcontamination.Microbiologylaboratoriesshallbedesigned,locatedandoperatedsoastopreventcontaminationofpeople,plantandproducts.Theyshallnotopendirectlyontoaproductionarea.5.6Temporary/mobilepremisesandvendingmachinesTemporarystructuresshallbedesigned,locatedandconstructedtoavoidpestharbourageandpotentialcontaminationofproducts.Additionalhazardsassociatedwithtemporarystructuresandvendingmachinesshallbeassessedandcontrolled.5.7Storageoffood,packagingmaterials,ingredientsandnonfoodchemicalsFacilitiesusedtostoreingredients,packagingandproductsshallprovideprotectionfromdust,condensation,drains,wasteandothersourcesofcontamination.中国检验认证集团福建有限公司培训资料ISO/TS22002-1:2009食品安全前提方案食品生产3/14贮存区域必须干燥并通风良好。有规定时必须进行温度和湿度的监控。贮存区域设计或安排必须使原材料、半成品和成品隔离。所有材料和产品必须离地贮存，且材料和墙之间必须留有足够距离，以确保检查和虫害控制活动的实施。贮存区域的设计必须便于维护和清洁，防止污染和降低变质。必须为清洁材料、化学品和其它有害物质提供单独、安全(上锁或其它出入控制)的贮存区域。在食品安全管理体系中，散装或农产品贮存的例外必须记录。Storag