当前位置: 首页? 政策法规? 国外法规? §120.3 果蔬汁产品HACCP体系的相关定?Definitions)

§120.3 果蔬汁产品HACCP体系的相关定?Definitions)

扫描二维 分享好友和朋友圈
放大字体缩小字体2014-08-01 09:03:18 来源:GPO 浏览次数9span id="hits">3882
核心提示:关键控制点是指:对食品加工过程中的某个点、步骤或程序进行控制,最终使食品危害降低到可以接受的水平。关键限值是指:在关键控制点上所控制的物理、生物或化学参数的最大值或最小值,从而防止、消除已确定的食品危害的发生或将其降低至可接受的水平。食品危害是指由于缺乏控制而可能引起疾病或损伤的生物、化学或物理因素、/div>
发布单位
美国FDA
美国FDA
发布文号 21 CFR PART 120
发布日期 暂无 生效日期 暂无
有效性状?/th> 废止日期 暂无
备注 关键控制点是指:对食品加工过程中的某个点、步骤或程序进行控制,最终使食品危害降低到可以接受的水平。关键限值是指:在关键控制点上所控制的物理、生物或化学参数的最大值或最小值,从而防止、消除已确定的食品危害的发生或将其降低至可接受的水平。食品危害是指由于缺乏控制而可能引起疾病或损伤的生物、化学或物理因素、/td>

  120.3 Definitions.

  The definitions of terms in section 201 of the Federal Food, Drug, and Cosmetic Act, 101.9(j)(18)(vi), and part 110 of this chapter are applicable to such terms when used in this part, except where redefined in this part. The following definitions shall also apply:

  (a) Cleaned means washed with water of adequate sanitary quality.

  (b) Control means to prevent, eliminate, or reduce.

  (c) Control measure means any action or activity to prevent, reduce to acceptable levels, or eliminate a hazard.

  (d) Critical control point means a point, step, or procedure in a food process at which a control measure can be applied and at which control is essential to reduce an identified food hazard to an acceptable level.

  (e) Critical limit means the maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the occurrence of the identified food hazard.

  (f) Culled means separation of damaged fruit from undamaged fruit. For processors of citrus juices using treatments to fruit surfaces to comply with 120.24, culled means undamaged, tree-picked fruit that is U.S. Department of Agriculture choice or higher quality.

  (g) Food hazard means any biological, chemical, or physical agent that is reasonably likely to cause illness or injury in the absence of its control.

  (h) Importer means either the U.S. owner or consignee at the time of entry of a food product into the United States, or the U.S. agent or representative of the foreign owner or consignee at the time of entry into the United States. The importer is responsible for ensuring that goods being offered for entry into the United States are in compliance with all applicable laws. For the purposes of this definition, the importer is ordinarily not the custom house broker, the freight forwarder, the carrier, or the steamship representative.

  (i) Monitor means to conduct a planned sequence of observations or measurements to assess whether a process, point, or procedure is under control and to produce an accurate record for use in verification.

  (j)(1) Processing means activities that are directly related to the production of juice products.

  (2) For purposes of this part, processing does not include:

  (i) Harvesting, picking, or transporting raw agricultural ingredients of juice products, without otherwise engaging in processing; and

  (ii) The operation of a retail establishment.

  (k) Processor means any person engaged in commercial, custom, or institutional processing of juice products, either in the United States or in a foreign country, including any person engaged in the processing of juice products that are intended for use in market or consumer tests.

  (l) Retail establishment is an operation that provides juice directly to the consumers and does not include an establishment that sells or distributes juice to other business entities as well as directly to consumers. Provides includes storing, preparing, packaging, serving, and vending.

  (m) Shall is used to state mandatory requirements.

  (n) Shelf-stable product means a product that is hermetically sealed and, when stored at room temperature, should not demonstrate any microbial growth.

  (o) Should is used to state recommended or advisory procedures or to identify recommended equipment.

  (p) Validation means that element of verification focused on collecting and evaluating scientific and technical information to determine whether the HACCP plan, when properly implemented, will effectively control the identified food hazards.

  (q) Verification means those activities, other than monitoring, that establish the validity of the HACCP plan and that the system is operating according to the plan.

  Back to Top

  120.5 Current good manufacturing practice.

  Part 110 of this chapter applies in determining whether the facilities, methods, practices, and controls used to process juice are safe, and whether the food has been processed under sanitary conditions.

食品伙伴网提供标准法规解读、舆情监控、合规咨询、申报注册等服务、br/>电询?535-2129301
QQ?891238009
食品标法? border=
实时把握 食品标法动?/span>
请扫码关?span class="color2">食品标法圇/span>

声明9/p>

凡本网所有原?编译文章及图片、图表的版权均属食品伙伴网所有,如要转载,需注明“信息来源:食品伙伴网”、br> 凡本网注明“信息来源:XXX(非食品伙伴网)”的作品,均转载自其他媒体,转载目的在于传递更多的信息,并不代表本网赞同其观点和对其真实性负责、br> 邮箱:law#www.sqrdapp.com(发邮件时请?换成@ QQ?39307733

[ 政策法规搜索] [ 加入收藏] [ 告诉好友] [ 打印本文] [ 关闭窗口]


按分类浏觇/strong>
推荐国外法规
点击排行
    按国家或地区浏览

    法规中心 关于我们 广告业务 联系我们 信息服务

    Processed in 1.690 second(s), 10 queries, Memory 4.43 M
    Baidu
    map