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放大字体  缩小字体 发布日期:2017-12-27  来源:美国食品药品管理局  浏览次数:246
【发布单位】 美国食品药品管理局
【发布日期】 2006-04-01
【生效日期】 2006-04-30
【效  力】
【食品伙伴网解读】 基于零售层面食品安全的根本责任在于零售商和食品服务运营商,以及他们开发和维护食品安全管理体系的能力。本手册旨在提供一种基于HACCP的实用方法来评估从业者对食源性疾病风险因素管理和控制情况。管理者应当依据HACCP原理设计和制定检查计划,并鼓励员工将这些原理应用于日常工作中。
 April 2006

Effective in 2008, additional copies are available from:
Office of Food Safety
Retail Food and Cooperative Programs Coordination Staff/Retail Food Protection Team (HFS-320)
Center for Food Safety and Applied Nutrition
Food and Drug Administration
5100 Paint Branch Parkway
College Park, MD 20740
(Tel) 240-402-2349

OMB Control No. 0910-0578
Expiration Date: 01/31/2013
See additional PRA statement in Annex 8 of this manual

Full document available in    Managing Food Safety A Regulator's Manual For Applying HACCP Principles to Risk-based Retail and Food Service Inspections and Evaluating Voluntary Food Safety Management Systems.pdf


The ultimate responsibility for food safety at the retail level lies with retail and food service operators and their ability to develop and maintain effective food safety management systems. The goal of this Manual is to provide you with a practical, HACCP-based approach to evaluate industry's active managerial control of foodborne illness risk factors. It is essential that regulatory program managers design an inspection program based on HACCP principles that guides and supports their field staff in assisting operators with incorporating these principles into their routine activities. Since food safety management systems are designed by retail and food service operators to best meet their own needs, you will need to use a risk-based methodology during your inspections to uncover the systems being used and to evaluate their effectiveness.


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