AIB检查表

AFOODSAFETYMANAGEMENTSYSTEMSBA11ARESPECIFICATIONSAVAILABLEFORALLPRODUCTINPUTSRAWMATERIALS,INGREDIENTS,ADDITIVES,PACKAGINGMATERIALS,REWORKANDFINISHEDPRODUCTS是否所有的产品投入（原材料、配料、添加剂、包装材料、返工品）和成品都有规格书BA12ARETHEAVAILABLESPECIFICATIONSCOMPLIANTWITHRELEVANTSAFETYANDLEGISLATIVEREQUIREMENTSANDCUSTOMERREQUIREMENTS可获得的规格书是否符合相关的安全和法规要求以及客户的要求BA13ARESPECIFICATIONSUPTODATE,UNAMBIGUOUSANDAVAILABLETORELEVANTSTAFF规格书是否及时更新、没有歧义并且可被相关员工获得BA14ARECHANGESTOSPECIFICATIONSCLEARLYCOMMUNICATEDBOTHINTERNALLYANDEXTERNALLY规格书变动是否清楚地传达给内部和外部人员BA15ISADOCUMENTEDPRODUCTRELEASEPROGRAMMEINPLACEANDEFFECTIVETOENSUREFINALPRODUCTMEETSTHESPECIFICATION是否建立了文件化的产品放行程序并有效执行以确保成品符合规格书要求BA16ISADESIGNATEDPERSONRESPONSIBLEFORCONTROLLINGSPECIFICATIONS是否有指定人员负责管理规格书BA21ISADOCUMENTEDTRACEABILITYSYSTEMINPLACEFOREVERYPRODUCTTHATMEETSREGULATORYANDCUSTOMERREQUIREMENTS是否实施了文件化的内部追溯系统，保证每个产品都符合法律和客户要求REQUIREDELEMENTMAJORDEDUCTIONIFMISSINGBA22ISTHETRACEABILITYSYSTEMINCLUDINGWORKINPROGRESS,POSTTREATMENTANDREWORKFULLYOPERATIONALANDEFFECTIVE包括过程产品、后处理和返工的追溯系统是否完全可行并有效BA1BA2BASICLEVELREQUIREMENTASSESSMENTSPECIFICATIONSINCLUDINGPRODUCTRELEASE包括食品放行的规格THEBUSINESSSHALLENSURETHATPRODUCTSPECIFICATIONSAREADEQUATE,ACCURATEANDENSURECOMPLIANCEWITHRELEVANTSAFETYANDLEGISLATIVEREQUIREMENTSANDCUSTOMERREQUIREMENTSTHEBUSINESSSHALLBASICLEVELREQUIREMENTASSESSMENTTRACEABILITY可追溯性THEBUSINESSSHALLESTABLISHATRACEABILITYSYSTEM,WHICHENABLESTHEIDENTIFICATIONOFPRODUCTLOTSANDTHEIRRELATIONTOBATCHESOFRAWMATERIALS,PRIMARYANDCONSUMERUNITPACKAGINGMATERIALS,BA23ARERECORDSOFREGISTRATIONANDPRODUCTIDENTIFICATIONTHROUGHALLPRODUCTIONSTAGESWORKINPROGRESS,POSTTREATMENT,REWORKAVAILABLEFORALLRAWMATERIALS,PRIMARYANDCONSUMERPACKAGINGMATERIALS,IEFROMPURCHASETHROUGHPROCESSTOTHEDELIVERYDESTINATION是否可获得所有生产阶段（过程产品，后处理，返工）关于原材料、初级和消费者包装材料的登记和产品识别记录，也就是从采购到产品到达送货地点的过程BA24ISTHETRACEABILITYSYSTEMTESTEDATLEASTANNUALLYANDUPDATEDASNECESSARY追溯系统是否至少每年测试一次并在必要时进行更新BA25ISACLEARLABELLINGSYSTEMINPLACEENSURINGCONTINUOUSIDENTIFICATIONOFTHEPRODUCTTHROUGHALLSTAGESOFPRODUCTIONANDDELIVERY是否有清晰的标签系统确保在所有的生产和送货阶段可对产品进行不间断的识别BA31ISADOCUMENTEDINCIDENTMANAGEMENTSYSTEMINPLACETHATADDRESSESINCIDENTREPORTING,PRODUCTWITHDRAWALANDPRODUCTRECALL是否有文件化的紧急事件管理系统来解决事件报告、产品撤回和产品召回问题REQUIREDELEMENTMAJORDEDUCTIONIFMISSINGBA32ISANEFFECTIVECOMMUNICATIONPLANINPLACEWITHADESIGNATED,RESPONSIBLEPERSONIDENTIFIEDTOPROVIDEINFORMATIONTOCUSTOMERS,CONSUMERSANDREGULATORYAUTHORITIES是否有有效的沟通计划，还有一个指定的负责人为客户、消费者和监管人员提供信息BA33ISTHEINCIDENTMANAGEMENTSYSTEMREVIEWED,TESTEDANDVERIFIEDATLEASTONCEAYEAR一年内是否至少回顾、测试并验证一次紧急事件管理体系（必备项如果缺失的话是主要的扣分项）REQUIREDELEMENTMAJORDEDUCTIONIFMISSINGBA34AREALLINCIDENTSRECORDEDANDASSESSEDTOESTABLISHTHEIRSEVERITYANDCONSUMERRISK是否对所有紧急事件进行记录和评估，确定其严重性和消费者风险BA3BA4BASICLEVELREQUIREMENTASSESSMENTFOODSAFETYINCIDENTMANAGEMENT食品安全事件处理THEBUSINESSSHALLHAVEANEFFECTIVEINCIDENTMANAGEMENTPROCEDURECOVERINGINCIDENTSREPORTING,PRODUCTWITHDRAWALANDRECALLPROCEDUREFORALLPRODUCTSWHICHSHALLINCLUDETHEPROVISIONOFBASICLEVELREQUIREMENTASSESSMENTCONTROLOFNONCONFORMINGPRODUCT控制不合格产品THEBUSINESSSHALLENSURETHATANYPRODUCTWHICHDOESNOTCONFORMTOREQUIREMENTSISCLEARLYIDENTIFIEDANDCONTROLLEDTOPREVENTUNINTENDEDUSEORDELIVERYBA41ISADOCUMENTEDPROCEDUREINPLACETOIDENTIFYANDMANAGEALLNONCONFORMINGRAWMATERIALS,PRODUCTINPUTS,SEMIFINISHEDANDFINISHEDPRODUCTS,PROCESSINGEQUIPMENTANDPACKAGINGMATERIALS是否有文件化的流程来标识和管理所有不合格的原材料、产品投入、半成品和成品、加工设备和包装材料REQUIREDELEMENTMAJORDEDUCTIONIFMISSINGBA42ISTHECONTROLOFNONCONFORMINGPRODUCTMANAGEDBYCOMPETENTPERSONNEL对不合格产品的控制是否由具备能力的人员管理BA51ISADOCUMENTEDCORRECTIVEACTIONPROCEDUREINPLACETOANALYZEANYCOMPLAINTSANDINVESTIGATENONCONFORMITIESTOPREVENTREOCCURRENCE是否有文件化的纠正措施程序来分析任何的投诉和调查不合格情况防止其再次发生BA52ARECORRECTIVEACTIONSIERELEASE,REWORK,QUARANTINE,REJECTION/DISPOSALIDENTIFIEDANDEFFECTIVELYIMPLEMENTED纠正措施（即产品放行、返工、隔离、拒收/处理）是否得到识别和有效的执行IA1IA11ISANUPTODATEORGANIZATIONALCHARTOUTLININGTHEBUSINESSSTRUCTUREAVAILABLE公司组织架构图是否进行更新，明确公司的商业运营结构IA12AREDOCUMENTED,CLEARLYDEFINEDRESPONSIBILITIESREGARDINGPRODUCTSAFETYANDLEGALITYAVAILABLEANDCOMMUNICATEDTOSTAFF管理评审是否进行策划并有效实施IA2BA4BA5GENERALDOCUMENTATIONREQUIREMENTS文件要求PERCENTAGEOFTHEAUDITSCOREINBASICPARTAINTERMEDIATELEVELREQUIREMENTASSESSMENTMANAGEMENTRESPONSIBILITY管理者职责THEBUSINESSSHALLESTABLISHACLEARORGANIZATIONALSTRUCTURE,WHICHDEFINESANDDOCUMENTSJOBFUNCTIONS,RESPONSIBILITIESANDREPORTINGINTERMEDIATELEVELREQUIREMENTASSESSMENTBASICLEVELREQUIREMENTASSESSMENTCORRECTIVEACTION纠正措施THEBUSINESSSHALLENSURETHATCORRECTIVEACTIONBEUNDERTAKENASSOONASPOSSIBLETOPREVENTFURTHEROCCURRENCEOFNONCONFORMITY公司应确保SUBTOTALNUMBEROFSCORESCOREINPARTASUBTOTALNUMBEROFFULLMEET,MINORNCANDMAJORNCIA21ISAWRITTENDOCUMENTATIONPROCEDUREINPLACEANDEFFECTIVELYIMPLEMENTED是否建立了文件化的文件管理程序，并有效执行IA3IA31AREDETAILEDPROCEDURESDEVELOPEDANDEFFECTIVELYIMPLEMENTEDFORALLPROCESSESANDOPERATIONSTHATAFFECTFOODSAFETY公司是否对所有影响食品安全的过程和操作建立详细的程序，并有效运行IA32AREPROCEDURESCLEARLYCOMMUNICATEDTORELEVANTSTAFF是否对相关员工进行了充分沟通，了解过程程序IA4IA41ISADOCUMENTEDCOMPLAINTMANAGEMENTSYSTEMINPLACEANDEFFECTIVELYIMPLEMENTED是否建立文件化化的投诉管理程序，并有效执行IA42ARERECORDSOFALLCUSTOMERANDCONSUMERCOMPLAINTS,INVESTIGATIONSANDCORRECTIVEACTIONSMAINTAINED是否保存所有顾客和客户投诉的记录，投诉调查和纠正措施记录IA5IA51AREMEASURINGANDMONITORINGDEVICESCRITICALTOFOODSAFETYIDENTIFIED,CALIBRATEDANDTRACEABLETORECOGNISEDSTANDARDSANDARETHEYEFFECTIVELYCONTROLLED与食品安全相关的监视和测量装置是否进行识别，校准，可追溯到确定的标准，且进行有效控制IA52AREACTIONSTAKENANDRECORDEDWHENMEASURINGANDMONITORINGDEVICESAREFOUNDTOBEOUTSIDEOFSPECIFIEDLIMITS在监视和测量装置偏离使用精度时，是否采取措施并进行记录COMPLAINTHANDLING顾客投诉THEBUSINESSSHALLPREPAREANDIMPLEMENTANEFFECTIVESYSTEMFORTHEMANAGEMENTOFCUSTOMER/CONSUMERCOMPLAINTSANDCOMPLAINTDATATOINTERMEDIATELEVELREQUIREMENTASSESSMENTCONTROLOFMEASURINGMONITORINGDEVICES监视和测量装置THEBUSINESSSHALLIDENTIFYMEASURINGANDMONITORINGDEVICESCRITICALTOFOODSAFETY,ENSURETHATTHEYARECALIBRATEDANDTRACEABLETOATHEBUSINESSSHALLESTABLISHANDIMPLEMENTPROCEDURESTOENSURETHATALLDOCUMENTS,REQUIREDTODEMONSTRATETHEEFFECTIVEOPERATIONANDINTERMEDIATELEVELREQUIREMENTASSESSMENTPROCEDURES过程要求THEBUSINESSSHALLPREPAREANDIMPLEMENTDETAILEDPROCEDURES/INSTRUCTIONSFORALLPROCESSESANDOPERATIONSHAVINGANEFFECTONPRODUCTSAFETYINTERMEDIATELEVELREQUIREMENTASSESSMENTIA6IA61AREANALYSISPROCEDURESINPLACETOENSURETHATALLSPECIFIEDPRODUCTREQUIREMENTSAREMET,INCLUDINGLEGALREQUIREMENTSANDCUSTOMERSPECIFICATIONSALONGTHEWHOLESHELFLIFE是否建立了产品分析程序，确保所建立的产品要求得到满足，包括在产品保质期限内的合规性要求和顾客规格书要求IA62AREMETHODSRELEVANTFORFOODSAFETYUSEDTOPROVIDEVALIDRESULTSEGBYPROCEDURESSETFORTHINISO17025AND/ORINDUSTRYRECOGNIZEDMETHODS所采用的与食品安全相关的测试方法是否可以提供可靠的结果IA7IA71DOPURCHASEDPRODUCTSANDSERVICESMEETCURRENTSPECIFICATIONSANDCONTRACTUALAGREEMENTS采购原料和服务是否满足现有的规格书和合同要求IA8IA81ISADOCUMENTEDSUPPLIERAPPROVALPROGRAMMEINPLACEANDEFFECTIVELYIMPLEMENTED是否建立文件化的供应商批准程序并且有效执行IA82ISADOCUMENTEDSUPPLIERMONITORINGPROGRAMMEINPLACEANDEFFECTIVELYIMPLEMENTED是否建立文件化的供应商监控程序，而且程序得到有效执行IA9SUPPLIERAPPROVALANDPERFORMANCEMONITORING供应商批准和监控THEBUSINESSSHALLOPERATEPROCEDURESFORAPPROVALANDCONTINUEDMONITORINGOFALLITSSUPPLIERSWHOSEPRODUCTSORSERVICESMAYAFFECTPRODUCTINTERMEDIATELEVELREQUIREMENTASSESSMENTTRAINING培训THEBUSINESSSHALLIMPLEMENTASYSTEMTOENSURETHATALLPERSONNELAREADEQUATELYTRAINED,INSTRUCTEDANDSUPERVISEDINFOODSAFETYPRINCIPLESPRODUCTANALYSIS产品分析THEBUSINESSSHALLIMPLEMENTASYSTEMTOENSURETHATPRODUCT/INGREDIENTANALYSESCRITICALTOFOODSAFETYANDLEGALREQUIREMENTSAREUNDERTAKENINTERMEDIATELEVELREQUIREMENTASSESSMENTPURCHASING采购THEBUSINESSSHALLCONTROLPURCHASINGPROCESSESTOENSURETHATALLEXTERNALLYSOURCEDITEMSANDSERVICESCONFORMTOWRITTENREQUIREMENTS公司INTERMEDIATELEVELREQUIREMENTASSESSMENTINTERMEDIATELEVELREQUIREMENTASSESSMENTIA91ISADOCUMENTEDPERSONNELTRAININGPROGRAMMEINPLACEANDEFFECTIVELYIMPLEMENTED是否建立了文件化的员工培训程序，并且有效实施（必备项如果缺失的话是主要的扣分项）REQUIREDELEMENTMAJORDEDUCTIONIFMISSINGIA92ISADOCUMENTEDHACCPTRAININGPROGRAMMEINPLACE是否建立文件化的HACCP培训程序（必备项如果缺失的话是主要的扣分项）REQUIREDELEMENTMAJORDEDUCTIONIFMISSINGIA93AREADEQUATETRAININGRECORDSAVAILABLE是否保存培训记录IA94ISAREFRESHERTRAININGPROGRAMMEDOCUMENTEDANDIMPLEMENTED是否建立了新员工培训和员工更新培训程序，并有效执行BGOODMANUFACTURINGPRACTICESGMPSBB11AREPERSONALHYGIENEREQUIREMENTSINPLACEANDAPPLICABLETOALLRELEVANTPERSONNEL,CONTRACTORSANDVISITORS是否建立个人卫生要求，是否适用于所有的相关员工、承包商和访客REQUIREDELEMENTMAJORDEDUCTIONIFMISSINGBB12AREPERSONALHYGIENEREQUIREMENTSCOMPLIANTWITHLEGALREQUIREMENTS,IFAPPLICABLE如果适用的话，个人卫生要求是否符合法规要求BB13AREDOCUMENTEDCOMMUNICATIONPROCEDURESINPLACEFORPERSONNEL,CONTRACTORSANDVISITORSADDRESSINGACTIONSTOBETAKENINTHECASEOFANINFECTIOUSDISEASE是否建立文件化沟通程序，这样发生传染疾病时，员工、承包商和访客可采取措施BB14ISAQUALIFIEDPERSONRESPONSIBLETODECIDEIFINDIVIDUALSWITHASUSPECTILLNESSMAYENTERFOODAREASANDHOWTHESEINDIVIDUALSARECONTROLLED是否由具备能力的人员负责确定可能患病的人进入食品区以及如何控制这些人BB1PERSONALHYGIENE个人卫生THEBUSINESSSHALLHAVEPROCESSESANDPROCEDURESINPLACETOENSURETHEIMPLEMENTATIONOFPERSONNELANDVISITORHYGIENEPRACTICESSUCHPRACTICESSHALLRESULTINSANITARYHANDLINGANDDELIVERYOFSCOREINPARTCSUBTOTALNUMBEROFFULLMEET,MINORNCANDMAJORNCPERCENTAGEOFTHEAUDITSCOREININTERMEDIATEPARTAPERCENTAGEOFTHEAUDITSCOREINBASICINTERMEDIATEPARTASUBTOTALNUMBEROFSCOREBB15AREPERSONNEL,CONTRACTORSANDVISITORSAWAREOFANDCOMPLYINGWITHTHEPERSONALHYGIENEREQUIREMENTS员工、承包商和访客是否知道并遵守个人卫生要求BB16AREPERSONNEL,CONTRACTORSANDVISITORSAWAREOFANDCOMPLYINGWITHTHEREQUIREMENTSFORTHEWEARINGANDCHANGINGOFPROTECTIVECLOTHINGINSPECIFIEDWORKAREAS员工、承包商和访客是否知道并遵守在具体工作区内穿戴和更换防护服的要求BB21ISTHEFACILITYLOCATED,DESIGNED,CONSTRUCTEDANDMAINTAINEDTOENSUREPRODUCTSAFETY工厂的位置、设计、建造和维护是否能确保产品安全BB22ISTHEFACILITYEFFECTIVELYMAINTAINED,CLEANEDANDDISINFECTEDTOPREVENTPHYSICAL,CHEMICALANDMICROBIOLOGICALPRODUCTCONTAMINATION工厂是否得到有效的维护、清洁和消毒以防止物理、化学和微生物产品污染BB23ISTHELIGHTINGOFTHEAPPROPRIATEINTENSITYANDDESIGNTOENSURETHATFOODSAFETYPRACTICEISEFFECTIVE照明的强度和设计是否合理，以确保食品安全操作的有效性BB24ARESTRUCTURES,SURFACESANDMATERIALS,PARTICULARLYTHOSEINCONTACTWITHFOODEASYTOMAINTAIN,CLEANANDWHEREAPPROPRIATEDISINFECT结构、表面和材料，尤其是那些与食品接触的部分是否是耐用且便于维护和清洁消毒的材料，例如地板、门、天花板、墙、窗户和通风系统BB25ARETHEDRAINAGEANDWASTEWATERSYSTEMSOFEQUIPMENTLOCATIONSDESIGNEDSOASNOTTOCOMPROMISEFOODSAFETY设备所在地的排水系统和废水系统的设计是否不会影响食品安全BB26ARETHEGROUNDSANDSURROUNDINGAREASOFTHEFACILITYMAINTAINEDANDKEPTFREEOFWASTEANDACCUMULATEDDEBRIS工厂地面和周围区域是否得到良好的维护，且没有废物和累积残渣的存在BB2CLEANINGDISINFECTION清洁消毒BB3BASICLEVELREQUIREMENTASSESSMENTFACILITYENVIRONMENT工厂环境THEBUSINESSFACILITIESSHALLBELOCATEDANDMAINTAINEDSOASTOPREVENTCONTAMINATIONANDENABLETHEPRODUCTIONOFSAFEPRODUCTSBASICLEVELREQUIREMENTASSESSMENTBB31AREDOCUMENTEDCLEANINGANDDISINFECTIONPROCEDURESINPLACEANDEFFECTIVE,INCLUDINGVERIFICATIONACTIVITIES,TOENSURETHECLEANLINESSOFTHEFACILITY,UTILITIESANDEQUIPMENT是否建立文件化的清洁和消毒程序并有效，包括验证活动，确保工厂、工具和设备的清洁BB32ARECLEANINGEQUIPMENT,UTENSILSANDCHEMICALSCLEARLYMARKED,STOREDINASEGREGATEDAREAAWAYFROMPRODUCT,EQUIPMENT,PACKAGINGANDSUITABLEFORINTENDEDUSE清洁设备、器具和化学品是否有清楚的标识，且放在远离产品、设备和包装的单独区域并适合其用途BB33AREQUALIFIED,TRAINEDPERSONNELUSEDFORCLEANINGANDDISINFECTION清洁和消毒的员工是否合格并接受过培训BB41AREPHYSICALBARRIERSOREFFECTIVEPROCEDURESINPLACETOREDUCEANDAVOIDTHERISKOFANYPOTENTIALPHYSICAL,CHEMICALORMICROBIOLOGICALCONTAMINATION是否有文件化的流程来减少和避免任何潜在的物理、化学或微生物污染的风险REQUIREDELEMENTMAJORDEDUCTIONIFMISSINGBB42AREWORKINGSYSTEMSINPLACETOREDUCETHERISKOFANYPOTENTIALPHYSICAL,CHEMICALORMICROBIOLOGICALCONTAMINATION是否有工作系统来减少任何潜在的物理、化学或微生物污染的风险BB51ISANEFFECTIVEPESTCONTROLPROGRAMMEINPLACE是否实施了有效的虫害控制计划BB52ARETHECONTROLSAPPROPRIATEINRELATIONTOTHEPRODUCT,RAWMATERIALANDFACILITY就产品、原材料和设备设施来说，控制是否得当PESTCONTROL虫害防治THEBUSINESSSHALLENSURECONTROLSAREINPLACETOREDUCEORELIMINATETHERISKOFPESTINFESTATIONINCLUDINGRODENTS,INSECTSANDBIRDSBB5THEBUSINESSSHALLENSUREAPPROPRIATESTANDARDSOFCLEANINGANDDISINFECTIONSHALLBEMAINTAINEDATALLTIMESANDTHROUGHOUTALLTHESTAGESBASICLEVELREQUIREMENTASSESSMENTPRODUCTCONTAMINATIONCONTROL产品污染控制THEBUSINESSSHALLENSUREAPPROPRIATEFACILITIESANDPROCEDURESAREINPLACETOMINIMIZETHERISKOFPHYSICAL,CHEMICAL,ORMICROBIOLOGICALCONTAMINATIONOFPRODUCTBASICLEVELREQUIREMENTASSESSMENTBB3BB4BB53ISTHEINSPECTIONPROGRAMMEUNDERTAKENBYACOMPETENTPERSONATANAPPROPRIATEFREQUENCYANDAREFINDINGSADDRESSED是否由具备能力的人员按照适宜的频率进行检查发现的问题是否得到妥善处理BB61AREDOCUMENTEDPROCEDURESINPLACETOENSURETHATTHEQUALITYOFWATER,STEAMANDICEDOESNOTCOMPROMISETHEFOODSAFETYOFTHEFINISHEDPRODUCT是否存在文件化的程序来确保水、蒸气和冰的质量不会影响成品的食品安全BB62AREDOCUMENTEDPROCEDURESINPLACETOPREVENTTHECROSSCONTAMINATIONOFPOTABLEWATERBYNONPOTABLEWATER是否存在文件化的程序来防止饮用水被非饮用水交叉污染IB1IB11ISADOCUMENTEDMAINTENANCEPROGRAMMEESTABLISHED是否建立了文件化的维护程序IB12ISANEFFECTIVEMAINTENANCEPROGRAMMEIMPLEMENTED维护程序是否有效实施IB13ISADOCUMENTEDHYGIENEANDCLEARANCEPROCEDUREINPLACEFORALLMAINTENANCEACTIVITIES是否建立了文件化的维护活动清洁程序IB14AREEFFECTIVEHYGIENEPROCEDURESIMPLEMENTEDFORMAINTENANCEACTIVITIES维护活动清洁程序是否有效执行IB15AREALLMATERIALSUSEDFORMAINTENANCEANDREPAIRAPPROPRIATEFORTHEIRINTENDEDUSE维修保养所使用的工具和材料是否合适THEBUSINESSSHALLIMPLEMENTASYSTEMOFPLANNED,PREVENTIVEANDCORRECTIVEMAINTENANCETOENSUREANADEQUATELEVELOFFOODSAFETYINTHESCOREINBASICPARTBSUBTOTALNUMBEROFFULLMEET,MINORNCANDMAJORNCPERCENTAGEOFTHEAUDITSCOREINBASICPARTBINTERMEDIATELEVELREQUIREMENTASSESSMENTFACILITYANDEQUIPMENTMAINTENANCE工厂设备设施维护BASICLEVELREQUIREMENTASSESSMENTWATERQUALITY水质THEBUSINESSSHALLENSURETHATTHEQUALITYOFWATER,ICEORSTEAMINCONTACTWITHFOODPRODUCTISBESUITABLEFORINTENDEDUSEATTHEFACILITYALLFOODCONTACTWATER,INGREDIENTWATERANDWATERUSEDINSUBTOTALNUMBEROFSCOREBB6IB2IB21ARESUITABLECHANGINGROOMSPROVIDEDFORSTAFF是否为员工提供了足够的更衣室IB22ARETOILETSADEQUATELYSEGREGATEDFROMPROCESSING/FOODHANDLINGAREAS洗手间是否与加工区域和食品处理区域充分隔离IB23ARESUITABLEANDSUFFICIENTHANDWASHINGFACILITIESPROVIDED洗手设施是否足够和适宜IB24ARESEPARATELUNCHROOMFACILITIESPROVIDEDAWAYFROMPRODUCTION,PACKAGINGANDSTORAGEAREAS员工食堂是否与生产、包装和储存区域分开IB3IB31ARESUITABLEPROVISIONSINPLACEFORTHESTORAGEANDREMOVALOFWASTE废弃物的储存和清除是否适宜IB32ARECONTAINERSDESIGNATEDFORINEDIBLEPRODUCTS,WASTEORBYPRODUCTSCLEARLYMARKEDANDPROPERLYUTILIZED是否有专用容器存放不可食产品、副产品和废弃物，是否明确标识且按照预期用途正确使用IB4IB41ARETHEREADEQUATEFACILITIESFORTHESTORAGEOFFOODANDINGREDIENTS是否提供充足的设施储存食品产品和配料IB42ARETHEFOODSTORAGEFACILITIESAPPROPRIATETOBEEFFECTIVELYPROTECTEDFROMCONTAMINATIONDURINGSTORAGE是否对仓储设施进行有效保护以防止污染IB43ISTHEFOODSTORAGEAPPROPRIATETOMINIMIZEDETERIORATIONOFFOODEG,BYTEMPERATUREANDHUMIDITIYCONTROL产品的存放条件是否能尽量减低产品的变质（如温度、通风和湿度控制）IB44ISTHEREADOCUMENTEDPRODUCTTRANSPORTPROCEDUREINPLACE是否建立文件化的产品运输程序THEBUSINESSSHALLENSUREADEQUATESYSTEMSAREINPLACEFORTHECOLLATION,COLLECTIONANDDISPOSALOFWASTEMATERIAL公司应建立系统，确保废INTERMEDIATELEVELREQUIREMENTASSESSMENTSTORAGEANDTRANSPORT储存和发货THEBUSINESSSHALLENSURETHATALLRAWMATERIALSINCLUDINGPACKAGING,INTERMEDIATE/SEMIPROCESSEDPRODUCTANDFINISHEDPRODUCTBESTOREDANDINTERMEDIATELEVELREQUIREMENTASSESSMENTSTAFFFACILITIES员工设施THEBUSINESSSHALLENSURETHATSTAFFFACILITIESBEDESIGNEDANDOPERATED,SOASTOMINIMIZEFOODSAFETYRISKS公司应确保所有员工设施的设计和INTERMEDIATELEVELREQUIREMENTASSESSMENTWASTEMANAGEMENT废弃物管理IB45ISANEFFECTIVEPRODUCTTRANSPORTPROCEDUREIMPLEMENTED产品运输程序是否有效实施IB46ISTHEREADOCUMENTEDTRANSPORTVEHICLEINSPECTIONPROGRAMME是否建立文件化的运输车辆检查程序IB47ISANEFFECTIVETRANSPORTVEHICLEINSPECTIONPROGRAMMEIMPLEMENTED运输车辆检查程序是否有效实施IB48ARETHEREDOCUMENTEDMAINTENANCEANDHYGIENEPROCEDURESFORVEHICLESANDEQUIPMENTUSEDFORLOADINGANDUNLOADING对于装货和卸货的车辆和工具，是否有文件化的维护和清洁程序IB49AREEFFECTIVEVEHICLEANDEQUIPMENTMAINTENANCEANDHYGIENEPROCEDURESIMPLEMENTED装货和卸货的车辆和工具的维护和清洁程序是否有效实施CCONTROLOFFOODHAZARDSBC11ISADOCUMENTEDFOODSAFETYCONTROLSYSTEMINPLACETHATADDRESSESCUSTOMERANDREGULATORYREQUIREMENTS是否建立文件化的食品安全控制系统解决客户和监管要求REQUIREDELEMENTMAJORDEDUCTIONIFMISSINGBC12ISARISKASSESSMENTORHAZAR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