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页数:35页
时间:2018-10-30
《brc全球标准-食品培训教材中文翻译》由会员上传分享,免费在线阅读,更多相关内容在应用文档-天天文库。
1、BRC全球标准──食品培训教材(中文翻译)35目录目录············································1引言·············································41HACCP体系················································112质量管理体系(QMS)····································122.1质量管理体系—总的要求········································
2、············122.2质量方针································································122.3质量手册·································································122.4组织结构、职责和管理权限···········································122.5管理承诺··················································132.
3、6以顾客为关注焦点·······················································132.7管理评审································································132.8资源管理·····································································142.9内部审核··························································
4、·······142.10采购35····························································142.11总的文件要求·················································142.11.1文件控制·················································152.11.2产品标准···············································152.11.3程序··············
5、·····························152.11.4记录保持···················································152.12纠偏措施······························································162.13可追溯性·················································162.14风险管理,产品回收和产品召回·······································
6、·······162.15客户投诉的处理··················································173工厂环境标准·································································173.1外部环境标准··························································173.1.1选址························································173.
7、1.2厂房和场地·····················································173.2内部环境标准35················································173.2.1布局/生产流程/区域分隔···········································173.2.2设施结构──原料接收,准备,加工,包装和存贮区域·······························173.2.2.1墙面·························
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