扫描二维 分享好友和朋友圈
原文后附带中文翻译，由食品伙伴网食品论坛网友gaoketian提供，食品伙伴网在此表示感谢?br />
123.11 Sanitation control procedures.
（a Sanitation SOP. Each processor should have and implement a written sanitation standard operating procedure （herein referred to as SSOP or similar document that is specific to each location where fish and fishery products are produced. The SSOP should specify how the processor will meet those sanitation conditions and practices that are to be monitored in accordance with paragraph （b of this section.
（b Sanitation monitoring. Each processor shall monitor the conditions and practices during processing with sufficient frequency to ensure, at a minimum, conformance with those conditions and practices specified in part 110 of this chapter that are both appropriate to the plant and the food being processed and relate to the following:
? Safety of the water that comes into contact with food or food contact surfaces, or is used in the manufacture of ice;
? Condition and cleanliness of food contact surfaces, including utensils, gloves, and outer garments;
? Prevention of cross-contamination from insanitary objects to food, food packaging material, and other food contact surfaces, including utensils, gloves, and outer garments, and from raw product to cooked product;
? Maintenance of hand washing, hand sanitizing, and toilet facilities;
? Protection of food, food packaging material, and food contact surfaces from adulteration with lubricants, fuel, pesticides, cleaning compounds, sanitizing agents, condensate, and other chemical, physical, and biological contaminants;
? Proper labeling, storage, and use of toxic compounds;
? Control of employee health conditions that could result in the microbiological contamination of food, food packaging materials, and food contact surfaces; and
? Exclusion of pests from the food plant.
The processor shall correct in a timely manner, those conditions and practices that are not met.
（c Sanitation control records. Each processor shall maintain sanitation control records that, at a minimum, document the monitoring and corrections prescribed by paragraph （b of this section. These records are subject to the requirements of 123.9.
（d Relationship to HACCP plan. Sanitation controls may be included in the HACCP plan, required by 123.6（b? However, to the extent that they are monitored in accordance with paragraph （b of this section they need not be included in the HACCP plan, and vice versa.
123.11卫生控制规程
（a）卫生标准操作规程（SSOP）、/p>
每个加工者都要拥有和实施一个卫生标准操作规程（SSOP）或每个水产及水产品的加工点都要制订有类似文件。SSOP应说明加工者怎样才能符合本段（b）中的那些需监控的卫生条件和规范、/p>
（b）卫生监控、/p>
每个加工者在加工期间要采取足够的监控频度对卫生条件的操作进行监控，以确保至少符合本章110部分所规定的既适用于加工厂又适于加工食品的条件和规范，以及以下有关方面：
?）与食品接触或与食品接触物的表面接触的水或生产用冰的安全、/p>
?）与食品接触的表面（包括器具、手套和外衣）的状况和清洁度、/p>
?）阻止不卫生物品对食品，食品包装物料和其它与仪器接触的表面（包括器具、手套和外衣）及生熟制品的交叉污染、/p>
?）洗手、手消毒和厕所设施的维护、/p>
?）防止食品、食品包装物料和食品接触的表面混入机油、燃料、杀虫剂、清洁剂、消毒剂、冷凝水及其它化学、物理或生物污染物；
?）正确的标识、储存和使用有毒化合物；
?）雇员卫生条件的控制，这些卫生条件可能导致对食品、食品包装物料和食品接触面的微生物污染、/p>
?）消灭加工厂的害虫、/p>
加工者必须及时纠正那些不合格的条件和操作、/p>
（c）卫生控制记录、/p>
每个加工者必须保存卫生控制记录，内容至少包括（b）段所述情况的监控和校正，本记录要满足123.9的要求、/p>
（d）卫生控制与HACCP计划的关系、/p>
卫生控制可按123.6（b）要求包含在HACCP计划中，然而在某种程度上卫生控制是按本节（b）段要求监控的，不一定必须包含在HACCP计划及其附录中，反之亦然、br />
更多有关美国FDA水产品HACCP法规内容，请点击美国FDA水产品HACCP法规汇怺/a>、/p>
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