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§120.6卫生标准操作程序(Sanitation standard operating procedures)

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放大字体缩小字体2014-07-23 11:49:03 来源:GPO 浏览次数9span id="hits">4224
核心提示:每个加工者应在加工前、加工过程中和加工后建立并实施涵盖卫生条件和操作的卫生标准操作程序(SSOP)。在加工过程中,加工者应对卫生条件和操作给予足够次数的监测,以确保它们符?10法规中规定的基本要求?10法规即适用于工厂也适用于被加工的食品。当卫生条件和操作不满足要求时,加工者应及时纠正。每个加工者至少应保存依据本节(b)规定所作的卫生监控和纠偏行动的SSOP记录、/div>
发布单位
FDA
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 每个加工者应在加工前、加工过程中和加工后建立并实施涵盖卫生条件和操作的卫生标准操作程序(SSOP)。在加工过程中,加工者应对卫生条件和操作给予足够次数的监测,以确保它们符?10法规中规定的基本要求?10法规即适用于工厂也适用于被加工的食品。当卫生条件和操作不满足要求时,加工者应及时纠正。每个加工者至少应保存依据本节(b)规定所作的卫生监控和纠偏行动的SSOP记录。根?sect;120.8(b)的要求,HACCP计划可以包含卫生标准操作程序的内容。然而在某种程度上,卫生控制是依据本节要求实施的,不一定必须包含在HACCP计划中、/td>

  120.6 Sanitation standard operating procedures.

  (a) Sanitation controls. Each processor shall have and implement a sanitation standard operating procedure (SSOP) that addresses sanitation conditions and practices before, during, and after processing. The SSOP shall address:

  (1) Safety of the water that comes into contact with food or food contact surfaces or that is used in the manufacture of ice;

  (2) Condition and cleanliness of food contact surfaces, including utensils, gloves, and outer garments;

  (3) 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 processed product;

  (4) Maintenance of hand washing, hand sanitizing, and toilet facilities;

  (5) 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;

  (6) Proper labeling, storage, and use of toxic compounds;

  (7) Control of employee health conditions that could result in the microbiological contamination of food, food packaging materials, and food contact surfaces; and

  (8) Exclusion of pests from the food plant.

  (b) Monitoring. The 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 appropriate both to the plant and to the food being processed. Each processor shall correct, in a timely manner, those conditions and practices that are not met.

  (c) Records. Each processor shall maintain SSOP records that, at a minimum, document the monitoring and corrections prescribed by paragraph (b) of this section. These records are subject to the recordkeeping requirements of 120.12.

  (d) Relationship to Hazard Analysis and Critical Control Point (HACCP) plan. Sanitation standard operating procedure controls may be included in the HACCP plan required under 120.8(b). However, to the extent that they are implemented in accordance with this section, they need not be included in the HACCP plan.

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标签9/font>标准
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