SN/T 1443.1-2004 English PDFUS$779.00 · In stock
Delivery: <= 5 days. True-PDF full-copy in English will be manually translated and delivered via email. SN/T 1443.1-2004: Food safety management system. Requirements Status: Valid
Basic dataStandard ID: SN/T 1443.1-2004 (SN/T1443.1-2004)Description (Translated English): Food safety management system. Requirements Sector / Industry: Commodity Inspection Standard (Recommended) Classification of Chinese Standard: X09 Classification of International Standard: 67.040 Word Count Estimation: 27,271 Date of Issue: 2004-06-01 Date of Implementation: 2004-12-01 Quoted Standard: GB/T 19000-2000 Adopted Standard: CAC/RCP 1-1969, Rev.3 (1997), NEQ; ISO 9001-2000, NEQ Regulation (derived from): 2005 Bulletin No. 1 industry standard Issuing agency(ies): General Administration of Quality Supervision, Inspection and Quarantine of the People Republic of China Summary: This standard applies to the production of the food chain involved (including primary production), any organization of various types of food for human consumption and raw material processing, packaging, storage, transportation, sale, or selling for. SN/T 1443.1-2004: Food safety management system. Requirements---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.Food safety management system.Requirements Book of the People's Republic of China Entry and Exit Inspection and Quarantine Food safety management system requirements Released on June.2004 Implementation of.2004-12-01 People's Republic The General Administration of Quality Supervision, Inspection and Quarantine issued ContentForeword I Introduction II 1 Scope 1 2 Normative references 1 3 Terms and Definitions 1 4 Food Safety Management System 5 4.1 General requirements 5 4.2 Document Requirements 6 5 Management responsibilities 6 5.1 Management Commitment 6 5.2 Focus on consumer food safety 7 5.3 Food Safety Policy 7 5.4 Planning 7 5.5 Responsibilities, Authority and Communication 7 5.6 Management Review 8 6 Food Hygiene Management 8 6.1 General 8 6.2 Determination of sanitary conditions 9 6.3 Development and implementation of the HACCP prerequisite program 9 6.4 Resource Provision 11 7 Security product realization and guarantee 11 7.1 General 11 7.2 Determination of requirements related to safety products 11 7.3 Preliminary steps for hazard analysis 12 7.4 Basic steps for hazard analysis 13 7.5 Development and implementation of the HACCP plan 14 7.6 Control of monitoring and measuring equipment 16 7.7 Unsafe Product Disposal 17 7.8 Monitoring and evaluation of consumer food safety 17 7.9 Development and implementation of the HACCP follow-up plan 17 7.10 Establishment, maintenance and control of hazard records Traceability recording system 18 8 Verification, analysis and improvement 18 8.1 General 18 8.2 Verification 18 8.3 Information Analysis 19 8.4 Update 20 8.5 Improvement 20 Reference 21ForewordThis section refers to CAC/RCP1-1969, Rev. 3 (1997) appendix "HACCP System and its Application Guidelines" and ISO 9001. 2000 "Quality Management System Requirements Requirements". The SN/T 1443 "Food Safety Management System" series of standards is divided into two parts. --- Part 1. Requirements; --- Part 2. Review guide. This part is the first part of the series of standards for the Food Safety Management System. This part is proposed and managed by the National Certification and Accreditation Administration. This part is drafted by the China Academy of Inspection and Quarantine. This section is mainly drafted by. China Academy of Inspection and Quarantine, National Certification and Accreditation Administration, Registration and Management Department, Hebei Entry-Exit Inspection and Quarantine Bureau. The main drafters of this section. Li Jingjin, Shi Xiaowei, Chen Yanchang, Gu Shaoping, Gao Yongfeng.Introduction0.1 General HACCP (Hazard Analysis and Critical Control Point) is an internationally recognized systemic, rigorous and cost-effective preventive food safety Full control system. The food safety management system with the HACCP control system as the core under this part is based on science and system, focusing on food. Safety of products, systematically preventing, controlling and preventing all specific hazards involving food safety in the food chain of a specific product. Consumers provide safe products and protect the safety of their products. Meeting the applicable food hygiene laws and regulations is the basis for ensuring food safety, and implementing adequate hazard prevention can reduce food The risk of safety, the HACCP prerequisite program established for this purpose constitutes an integral part of the food safety management system. Consumer safety is the focus of food safety management systems. Monitor, evaluate, and It is necessary to prevent or respond to the occurrence of hazards in order to achieve food safety. The HACCP follow-up plan is to establish such protection. Provided means. The effectiveness of the food safety management system relies on the process control of significant hazards at critical control points, which has been confirmed The scientific evidence of the effectiveness of the process is critical. In the food chain, the process, systematization and traceability control of food safety hazards are the focus of this section, the final product The test is only a means of assistance or verification. In the general system of food safety management, consider the specific operations associated with the specific products provided by the organization, the specific environment for specific hazards The role played by it is necessary. This section systematically defines the specific products in the general sense according to the mechanism of the hazard generation. Requirements for identification, assessment, prevention or control and monitoring, evaluation, and prevention of specific hazards in a particular product. For any food organization, achieving the commitment of managers and the full participation of employees is the key to ensuring the effectiveness of the food safety management system. Keys, depending on managers and employees with knowledge and skills in food safety management and control. Therefore, where appropriate, continue to Training for managers and employees at all levels is necessary. Identifying, collecting and analysing information on factors that influence the effectiveness of food safety management systems and their changes is critical Link, provide direction, data and evidence for food safety management system renewal or improvement to ensure the sustainability of the food safety management system The purpose of effectiveness. For small and/or underdeveloped food organizations, more external resources can be sought when establishing and implementing a food safety management system. Support, including technical guidance and expert guidance from relevant research institutions, industry associations and food safety authorities to ensure The effectiveness of the established food safety management system. HACCP Prerequisite Program and HACCP for a certain type of food developed by an expert When implementing the program’s implementation guidelines or relying on specialized guidance from external experts, it should be ensured that the results of the system’s establishment are applicable to the specific product of the organization, The specific conditions of operation and specific environment, and meet the requirements of this section. The food safety management system requirements specified in this section are complementary to the requirements of safety products. The “note” is to understand and explain the relevant requirements. guide. This part is developed in AnnexoCAC/RCP1-1969, Rev. The HACCP principle and its application system expressed in 3 (1997) At the core, integrate the required management system elements and follow the principles of food safety management. 0.2 Food Safety Management Principles Principle 1 Focus on consumer food safety Principle 2 Achieve management commitment and full participation Principle 3 Establish a food hygiene foundation Principle 4 Applying the principles of HACCP Principle 5 for specific products and specific hazards Principle 6 relies on scientific evidence Principle 7 Adopting a process approach Principle 8 Implementing Systematization and Traceability Management Principle 9 Maintain the necessary communication within and outside the organization in the food chain Principle 10 Realize system renewal and continuous improvement based on information analysis 0.3 HACCP principle The principles of HACCP published by the Codex Alimentarius Commission (CAC) include. Principle 1 for hazard analysis Principle 2 Determine critical control points Principle 3 Determine critical limits Principle 4 Establish a monitoring system for critical control points Principle 5 Establish a corrective action plan Principle 6 Establish a verification procedure Principle 7 Establishing a document and record keeping system 0.4 Relationship with GB/T 19001 The safety characteristics of food are an important part of its quality characteristics. This section considers the application of GB/T 19001-2000. The management system requires that the two systems be compatible. At the same time, focus on the characteristics of the management system in food safety, as well as food safety. characteristic. 0.5 Compatibility with other management systems This section does not include requirements for other management systems, but this section enables organizations to relate their own food safety management systems. The management system requires integration or integration. Food safety management system requirements1 Scope1.1 General This part of SN/T 1443 sets out food safety management system requirements for organizations with the following requirements. a) need to demonstrate its ability to consistently provide security products that meet consumer and applicable legal and regulatory requirements; b) through the effective application of the system, including the process of system renewal and continuous improvement, and ensuring compliance with consumers and applicable laws Regulations on food safety requirements to enhance consumer satisfaction; c) Seek external organizations to certify or register their food safety management systems. This part can also be used as the basis for the food safety management system to verify and supervise the organization's food safety management system. 1.2 Application All requirements specified in this section are generic and apply to the production (including primary production), processing, packaging, storage, transportation, etc. of the food chain. Any organization that sells or manufactures a variety of foods and their raw materials for human consumption.2 Normative referencesThe terms in the following documents become the provisions of this section by reference to this part of SN/T 1443. For dated references, All subsequent amendments (not including errata content) or revisions do not apply to this section, however, an agreement is encouraged under this section. The parties are studying whether the latest version of these documents can be used. For undated references, the latest edition applies to this section. GB/T 19000-2000 Quality Management System Foundation and Terminology (idt ISO 9000.2000)3 Terms and definitionsThe following terms and definitions established in GB/T 19000-2000 apply to this part of SN/T 1443. Note. In the following terms, if the terms provided in GB/T 19000-2000 are the same, the definitions given in this section are used. 3.1 All necessary actions taken to ensure and maintain compliance with the targets set by the HACCP Plan (3.12). Note. Quoted from reference [1]. 3.2 Follow the correct method and the state when the specified indicator is reached. Note. Quoted from reference [1]. 3.3 Actions or activities taken to prevent or eliminate the hazard of food safety (3.28) (3.13) or to reduce it to an acceptable level. Note. Quoted from reference [1]. 3.4 The results of the monitoring (3.18) of the critical control point (3.6) indicate the action taken when the deviation (3.8) occurred. Note. Quoted from reference [1]. ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of SN/T 1443.1-2004_English be delivered?Answer: Upon your order, we will start to translate SN/T 1443.1-2004_English as soon as possible, and keep you informed of the progress. The lead time is typically 3 ~ 5 working days. The lengthier the document the longer the lead time.Question 2: Can I share the purchased PDF of SN/T 1443.1-2004_English with my colleagues?Answer: Yes. The purchased PDF of SN/T 1443.1-2004_English will be deemed to be sold to your employer/organization who actually pays for it, including your colleagues and your employer's intranet.Question 3: Does the price include tax/VAT?Answer: Yes. Our tax invoice, downloaded/delivered in 9 seconds, includes all tax/VAT and complies with 100+ countries' tax regulations (tax exempted in 100+ countries) -- See Avoidance of Double Taxation Agreements (DTAs): List of DTAs signed between Singapore and 100+ countriesQuestion 4: Do you accept my currency other than USD?Answer: Yes. If you need your currency to be printed on the invoice, please write an email to Sales@ChineseStandard.net. In 2 working-hours, we will create a special link for you to pay in any currencies. Otherwise, follow the normal steps: Add to Cart -- Checkout -- Select your currency to pay. |
