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[null,null,"WALMART STORES, INC.\nFOOD SAFETY AUDIT FOR SUPPLIER\n沃尔玛公司\n食品供应商食品安全审核\nIN20160901"]
["Company Details\n工厂信息"]
["Plant Name: \n工厂名称"]
[{"$nulls":8},"Fresh Meat",{"$error":"#REF!"}]
["Vendor Name:\n经销商名称",{"$nulls":7},"Pastry",1]
[{"$nulls":8},"Jelly",{"$error":"#REF!"}]
["Plant Address : \n工厂地址",{"$nulls":7},"Meat products",{"$error":"#REF!"}]
[{"$nulls":8},"Dry Seafood",{"$error":"#REF!"}]
["Telephone : \n电话",{"$nulls":7},"Frozen Seafood",{"$error":"#REF!"}]
["Fax : \n传真",{"$nulls":7},"Dried Vegetable",{"$error":"#REF!"}]
["Plant Representative Name : \n工厂代表",{"$nulls":7},"Pickled Vegetable",{"$error":"#REF!"}]
[{"$nulls":8},"Preserved Fruit",{"$error":"#REF!"}]
["Representative's email : \n电子邮箱",{"$nulls":7},"Dairy & Dairy products",{"$error":"#REF!"}]
["SC certificate No. and Exp. Date:\nSC编号及有效期",{"$nulls":7},"Honey",{"$error":"#REF!"}]
[{"$nulls":8},"Egg",{"$error":"#REF!"}]
["Registered capital or annual turnover \n注册资金或年销售额"]
["Date of Establishment \n工厂成立日期",{"$nulls":7},"Foods for special dietary use",{"$error":"#REF!"}]
["Nature of Business\n公司性质"]
["System or Product Certification:\n体系或产品认证"]
["Usage of Food additive\n添加剂使用情况",{"$nulls":7},"Tea",{"$error":"#REF!"}]
[]
["Audit Details\n审核信息"]
["Auditor Name(s):\n审核员",{"$nulls":8},1]
[]
["Audit date:\n审核日期"]
["Scope of Audit\n审核产品范围"]
[]
["General Remarks\n整体评价"]
[]
["Assessment Result:\n审核结论",null,"Pass"]
[null,null,"通过"]
["Findings and  Recommendations\n发现问题及建议"]
["Severity\n严重性","Audit Criteria\n审核标准",null,null,null,"Comments and Recommendation\n不符合描述及建议"]
[{"$nulls":5},{"$error":"#N/A"}]
[{"$nulls":5},{"$error":"#N/A"}]
[{"$nulls":5},{"$error":"#N/A"}]
[{"$nulls":5},{"$error":"#N/A"}]
[{"$nulls":5},{"$error":"#N/A"}]
[{"$nulls":5},{"$error":"#N/A"}]
[{"$nulls":5},{"$error":"#N/A"}]
[{"$nulls":5},{"$error":"#N/A"}]
[]
["RECOMMENDED FORMAT FOR SUPPLIER RESPONSES\n推荐供应商回复格式"]
["DEFICIENCY\n不符合项",null,null,"CORRECTIVE ACTIONS AND PREVENTATIVE PLAN\n纠正行动和防范计划",null,null,"TIMELINE\n时限"]
["FSM-1\nExposed product, food-contact surfaces and packaging materials are protected from falling debris by covers and/or maintaining clean over head fixtures.\n所有暴露食品，食品接触面和包装材料要防止上部有杂质掉落。",null,null,"Our maintenance crew will clean all overhead fixtures freeing them of dust and debris. We have created a schedule to have overhead fixtures cleaned once a week by our maintenance crew.\n我司工程维护人员将清理所有天花板及吊顶设施上的灰尘和杂质。我们已建立了计划，规定工程维护人员必须每周清理天花板和吊顶。",null,null,"Sept.18,2011\n2011年9月18日之前。"]

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[]
["A. Food Safety Management Requirements\n    食品安全管理要求"]
[]
[null,null,"Audit Criteria\n审核标准","SA\n合\n格             ","MI \n轻\n微     ","MA\n严\n重                   ","CR\n危\n险","N/A","Score\n得分","Comments and Recommendation\n不符合描述及建议",null,null,null,"Scoring\n如何评分","Guidance\n审核指南"]
[]
["FSM-1","Legal compliance\n合法合规要求","The valid licenses of the plant available, which issued by regulatory government department. No serious illegal act was found. \n生产场地具有政府监管机构颁发的营业执照、生产许可证（如适用）。无严重违反食品相关法规的行为。","x",{"$nulls":4},60,null,60,60,0,"Critical-属于生产许可范围而没有取得许可证书或许可决定的（生猪屠宰无定点屠宰证）；被审核产品未包含在主证书食品类别范围中的；生产许可证已过期，未取得新证的；生产条件发生重大变化未变更许可证的；分装生产许可证审查细则没有明确允许分装食品的（以上5种情况审核不能通过）；有客观证据证明企业存在严重违法行为的。\nMajor-生产许可证有效期届满30个工作日前未提出延续申请的（无受理证明）；营业执照等未更新的。","审核前就应确认SC是否有效，若未取得、过期、未变更等应提前申请取消审核，获证后再安排时间审核。若到达现场后才发现的，厂家有书面承诺一周内获证的，允许依承诺时间内获证后再出具报告，但需报备。\n生产条件发生重大变化指：生产场所发生变迁，工艺设备布局与工艺流程、主要生产设备设施、食品类别等事项发生变化，其他生产条件发生变化可能影响食品安全的。\n严重违法行为可重点参照食品安全法第三十四条、 第一百二十三条等有关规定。如：\n1. 用非食品原料生产食品、在食品中添加食品添加剂以外的化学物质和其他可能危害人体健康的物质，或者用回收食品作为原料生产食品，或者经营上述食品；\n2. 生产经营营养成分不符合食品安全标准的专供婴幼儿和其他特定人群的主辅食品；\n3. 经营病死、毒死或者死因不明的禽、畜、兽、水产动物肉类，或者生产经营其制品；\n4. 经营未按规定进行检疫或者检疫不合格的肉类，或者生产经营未经检验或者检验不合格的肉类制品；\n5. 生产经营国家为防病等特殊需要明令禁止生产经营的食品；\n6. 生产经营添加药品的食品。\n"]
["FSM-2","Management responsibility \n管理者职责","The supplier shall establish a clear organisational structure, which unambiguously defines and documents the job functions, responsibilities, deputation of responsibilities and reporting relationships of at least those staff whose activities affect food safety\n建立清晰的组织架构，应明确规定职责、职责代理和从事影响食品安全工作的员工的汇报关系。","x",{"$nulls":4},40,null,40,40,null,"Major-无组织机构图且食品安全相关岗位人员缺失；\nMinor-组织机构图和实际不符；食品安全有关的岗位职责描述不完整。","明确与食品安全相关的岗位职责要求及人员实际配置情况，如质量负责人、仓库主管等、化验员。"]
["FSM-3","General documentation requirements \n文件控制要求","Documentation procedures are in place to ensure that all records required to demonstrate the effective operation and control of its processes and its management of food safety are securely stored for a time period required to meet customer or legal requirements, effectively controlled and readily accessible when needed. \n建立文件管理程序，并确保所有用于证明过程和食品安全管理有效运作和控制的记录，在规定的期限内安全储存、有效控制，随时可用。","x",{"$nulls":4},40,null,40,40,null,"Major-无书面的文件记录控制程序且大部分文件和记录管理失控；\nMinor-少数文件记录管控不当或缺失；记录未保存2年以上。","书面的文件和记录控制程序，文件系统：如编号、类型（手册、程序文件、作业指导、记录、合同等）、批准人、发布实施日期、变更、作废文件、保存条件及时间要求。"]
["FSM-4","Specifications  \n产品规格书","Specifications for all product inputs (raw materials, ingredients, additives, packaging materials, rework) and finished products are in place  and compliant with relevant safety and legislative requirements and customer. Specifications are up to date, unambiguous and readily accessible to relevant staff.  A specification review process is in place. \n制定所有原材料（原料、成分、添加剂、包装材料、返工产品）和成品的产品规格书,并且这些规格书要符合相关安全、法规和顾客的要求。产品规格书应及时更新和明确，随时可用，并定期评审。","x",{"$nulls":4},60,null,60,60,null,"Critical-执行企标但没有经过备案；没有企标或执行标准过期；\nMajor-未收集和建立大部分原料、成品的技术规格、标准和要求；执行标准和实际不匹配。\nMinor-少部分原料标准或要求未提供，未定期评审，发现过期未及时更新的标准和要求。","为采购原辅料和供应的成品及其他相关产品收集并建立书面的技术规格和要求；可通过官方网站或其他途径收集与原辅料、包材及成品相关标准，包括国际标准、国家标准、行业标准、地方标准或企业标准；收集顾客的要求；定期评审变化。"]
["FSM-5","Procedures \n程序","The organisation shall establish, implement and maintain detailed procedures and instructions for all processes and operations having an effect on food safety. \n为所有影响食品安全的过程和操作，建立、实施和保持详细的程序文件和作业指导。","x",{"$nulls":4},40,null,40,40,null,"Major-未按照规定要求建立程序文件和作业指导，大量缺失；文件规定和实际操作不符，影响食品安全。\nMinor-缺失少部分程序文件和作业指导；文件规定未及时更新；关键岗位员工不了解其规程或作业指导内容。","根据企业已建立的管理体系或QS的要求建立详细的程序文件、工艺规程、作业指导，相关关键岗位随时可用。"]
["FSM-6","Corrective action \n纠正措施","The organisation has procedures for the determination and implementation of corrective action in the event of any significant non conformity relating to food safety. \n建立程序以便在任何影响食品安全的重大不符合发生时，确定和采取纠正措施。","x",{"$nulls":4},40,null,40,40,null,"Major-有证明显示工厂未对不符合的根本原因进行分析；仅进行了纠正，未采取纠正措施。\nMinor-部分纠正措施的记录缺失。","当发生不符合时，应对根本原因进行分析，并采取措施避免问题再次发生，如关键过程参数偏离，产生不合格品。"]
["FSM-7","Control of non-conforming product\n不合格品控制","The organisation has effective processes in place to ensure that any product, which does not conform to food safety requirements, is clearly identified and controlled to prevent unintended use or delivery. These activities shall be defined in a documented procedure that is securely stored and readily accessible when needed. \n建立有效的书面的不合格品控制程序，以确保任何不符合食品安全要求的产品，被清晰的标示或隔离区分并控制，以避免非预期使用和交付。","x",{"$nulls":4},40,null,40,40,null,"Major-未对现场不合格品进行识别（明确标示或隔离区分）和控制；无书面不合格品处理程序/制度，无评价处理人员规定。\nMinor-不合格品处理程序不完善，职责不明确；处理记录不完善。","建立书面的不合格品处理程序/制度；不合格品被清晰标示或隔离区分；经授权人员评估后对不合格品进行处理；保持处理记录。"]
["FSM-8","Product release \n产品放行","Documented Product Release Programme in place and effective to ensure final product meets the specification. \n制定书面的产品放行程序以保证放行的产品符合标准。","x",{"$nulls":4},60,null,60,60,0,"Critical-有证据表明成品未经检测或完成规定要求即放行；\nMajor-无书面放行程序或类似要求，放行人员职责不明确；\nMinor-放行记录不完善。","书面的产品放行程序或类似要求。产品按照标准要求，实施放行，明确放行人员职责。"]
["FSM-9","Purchasing &Supplier performance \n 采购及供应商绩效\n","There shall be a defined process for the selection, approval and monitoring of suppliers. The process used shall be justified by hazard assessment, including the potential risk to the final product. The results of evaluations, investigations and follow up actions shall be recorded.  All externally sourced items and services conform to written requirements (e.g specifications, contracts, agreements)\n有书面的供应商选择评价、批准和持续监控的程序，该程序应根据风险评估决定，并保持相关记录。所有外购的物资和服务符合文件规定的要求（例如，规格书、合同、协议）。","x",{"$nulls":4},60,null,60,60,0,"Critical-有证据表明采购违规原物料，如没有QS的产品/非食品级原物料；\nMajor-无书面的供应商考评、批准和监控程序；所用原料无考评记录；索证不全（营业执照、生产许可证、型式检验报告等）；\nMinor-索证资料过期未及时更新（经查询有效）；无后续持续监控和批准记录。","书面的供方考评、批准程序及合格供方名单；该过程应通过危害评估来决定，包括对成品所造成的潜在风险；不同风险等级可采用不同的评价和批准方法。评价和批准供应商的方法可包括：技术性调查问卷、提供合格证明文件（索证）、第三方认证、样品检测、进行第一方或二方审核等。\n食品、添加剂生产许可证书可以在国家食品药品监督管理总局网站进行查询。"]
["FSM-10","Receiving\n验收","Delivery vehicles shall be checked prior to, and during, unloading to verify that the quality and safety of the material has been maintained during transit (e.g. seals are intact, free from infestation, temperature records exist). \n卸货前和收货时应检查运输车辆，以验证原物料的在运输过程中维持其质量和安全性（如：封签完整性、无虫害迹象、温度记录等检查）。","x",{"$nulls":4},40,null,40,40,null,"Major-需冷链运输原料长时间脱离冷链或常温运送；发现产品已受到污染或破坏而未采取措施；\nMinor-无原料运输车辆检查记录。","评估需冷链运送原料，如速冻肉类。封签/封条或产品的完整性，如食用油封签、车辆箱体封签；应保持检查记录。"]
["FSM-11",null,"Materials shall be inspected, tested or covered by COA to verify conformance to specified requirements prior to acceptance or use. The method of verification shall be documented. \n原物料在接收或使用前应经过检查、测试或附带COA报告，以验证符合规定的要求。验证的方法应有书面的规定。","x",{"$nulls":4},40,null,40,40,null,"Major-无原辅料及包材接收标准或验证制度；未经检查/检验即接收物料；大部分或关键物料无验证记录。\nMinor-少部分产品接收标准缺失；少数原物料验证记录缺失。","原料验收有书面的接收标准和检查/检测/抽样方法；验证方法根据风险评估决定，可以是自检(感官或化验）、要求对方提供每批次的出厂检测报告或外检报告等。"]
["FSM-12",null,"Access points to bulk material receiving lines shall be identified, capped and locked. Discharge into such systems shall take place only after approval and verification of the material to be received.\n散装原物料的接收口应进行识别，加盖及上锁，只有经验证和批准接收物料后才能接入系统。",{"$nulls":4},"x","n/a",null,40,0,null,"Major-散装物料接收口未加盖并上锁；散装车辆容器、或物料未经验证批准即先将物料接收入系统；\nMinor-散装物料接收口及管路维护不当，有可能受到污染；密封性不够，可能导致虫害进入。","常见散装物料例如食用油、食用酒精、生乳等，接收口应加锁加盖，保持密闭。接收管路妥善清洁和维护，防止受到污染或虫害进入。对散装运输车辆和物料进行验证，授权批准后才能接收。"]
["FSM-13","Complaint handling \n投诉处理","The standard shall require that the organisation establish, implement and maintain an effective system for the management of complaints and complaint data to control and correct shortcomings in food safety. \n建立、实施和保持有效的投诉处理程序及投诉数据，以控制和改进食品安全方面的不足。","x",{"$nulls":4},20,null,20,20,null,"Major-无投诉处理程序/制度；同样的投诉问题重复多次发生且未采取措施；未分析根本原因并采取纠正措施，如仅以赔钱换货作为处理方法。\nMinor-有投诉处理程序/制度，但记录缺失或口头处理；投诉渠道失效。","书面的投诉处理程序，处理记录，应分析原因避免问题再次发生，采取纠正预防措施；提供的投诉方式是否畅通，如无效的电话。"]
["FSM-14","Incident management \n事故管理","The organisation shall establishan effective incident management procedure for all products it supplies and covers planning for product withdrawal and product recall. Record of annual review, testing and verification of the system shall be available. Communication Plan in place with a designated, responsible person identified to provide information to customers, consumers and regulatory authorities. Updated emergency contact details (such as names and phone numbers of suppliers, customers and competent authorities) shall be available. All incidents are recorded and assessed to establish their severity and consumer risk.\n应针对所供应的产品建立有效的事故管理程序，包括产品撤回和召回，并定期测试。 建立更新的紧急联系人信息（如供应商、客户和主管当局的名字\n和电话号码）。所有发生的事故都要记录，并评估确认其严重性和对消费者的风险。","x",{"$nulls":4},20,null,20,20,null,"Major-无重大事故管理程序或召回制度；\nMinor-无每年的模拟召回演练记录；关键联络清单不全。发生实际召回但无记录的。","书面的召回制度等。每年一次模拟召回演练记录。应急管理小组联络清单，包括官方（如食药监部门）、供方、顾客、急救及相关方联络清单。可参考食药总局发布的《食品召回管理办法》。"]
["FSM-15","Control of measuring and monitoring devices\n测量和监控设备的控制 ","The organisation shall identify the measurement of parameters critical to ensure food safety, the measuring and monitoring devices required and methods to assure that the calibration of these measuring and monitoring devices is traceable to a recognised standard. \n识别对确保食品安全有至关影响的参数的测量活动，所用的测量和监控设备应经过校准或检定。","x",{"$nulls":4},40,null,40,40,null,"Major-纳入国家强检设备目录或关键测量设备未经校准或检定的；\nMinor-非关键测量设备未定期校准；测量设备无标示，不能和校准记录相对应的。","应识别与食品安全有关的关键测量过程和设备，包括：限量添加剂称量、蒸煮、杀菌的温度计等；其他关键设备包括预包装定量产品的计重和计量等。"]
["FSM-16","Food defence \n食品防护","The business shall assess and established appropriate preventive control measures and response action to prevent intentional product tampering, intentional contamination, terrorism. Points in the process which are vulnerable to intentional product tampering/intentional contamination should be identified and subjected to additional access control. Control measures shall cover product, process, personnel, security, systems,  storage and transportation.  Physical restriction of access may be through the use of locks, electronic key card or other appropriate systems. \n应评估和建立防止蓄意破坏/污染产品/恐怖主义的防护措施和相关的应急措施。实施食品防护危害分析和风险的评估，识别并监控与安全有关的关键区域。措施应涵盖产品、工序、人员、安保系统、体系、贮存、装卸和运输。标示敏感区并进行出入控制（如加锁、门禁卡或报警系统）。","x",{"$nulls":4},40,null,40,40,null,"Major-敏感区未进行控制，经评估现场存在大量薄弱环节；\nMinor-未建立书面的食品防护计划，仅有部分防护措施；未对进出人员实施管控。","常见散装物料例如食用油、麦芽糖、食用酒精、生乳等，接收口应加锁加盖，保持密闭。接收管路妥善清洁和维护，防止受到污染或虫害进入。对散装运输车辆和物料进行验证，授权批准后才能接收。"]
["FSM-17","Product labelling \n产品标签","The organisation shall ensure that all product bears information to enable the safe handling, display, storage and preparation and use of the product within the food supply chain or by the consumer. \n确保所有产品标签信息的符合性，散装食品或预包装食品标签符合有关要求。","x",{"$nulls":4},60,null,60,60,null,"Critical-有证据表明成品标签不符合国家规定要求；成品被提前打印生产日期；\nMajor-日期不牢靠，易擦掉；营养标签标注的内容无依据（未检测或换算）；延后打印日期，但不影响最终保质期限的。","散装食品应符合卫生部《散装食品卫生管理规范》的要求；预包装食品符合GB7718《预包装食品标签通则》和GB 28050《预包装食品营养标签通则》的要求。标签日期打印应牢靠、无成品提前打印日期的行为。\n标注认证信息需符合《认证证书和认证标志管理办法》"]
["FSM-18","Traceability \n追溯","The organisation shall establish, implement and maintain appropriate procedures and systems to ensure: Identification of any outsourced production, inputs or services related to food safety, Product identification. A record of purchaser and delivery destination for all products supplied.  Traceability system is tested at least once a year and recorded.\n建立、实施和保持标示和可追溯性程序：识别与食品安全相关的代加工、来料和服务；正确标示所有产品；并保持成品发货买家和运输目的地的记录。至少一年测试一次追溯体系，并保持记录。","x",{"$nulls":4},40,null,40,40,null,"Major-经抽样测试，4H内无法完成追溯（成品到所用原料的批号）；大部分可追溯性记录无批号信息，如投料、生产记录等；\nMinor-部分产品标示不完善；发货记录不完善；标示和可追溯程序/制度不完善；未每年进行追溯测试的。","建立标示和可追溯性程序/制度，能实现追溯；所有产品有批号的标示；发货记录信息完整，包括产品批号，能追溯其初次分销途径；审核现场抽样（从成品到原料或从原料到成品，正反双向）进行追溯测试，在4小时内完成。"]
["FSM-19","Product Analysis\n产品分析","The organisation shall implement a system to ensure that analysis of product/inputs critical to food safety，legal requirements and specification is undertaken. Analyses shall preferably be performed by accredited(ISO17025) laboratories. If the analyses are performed by a factory internal or non-accredited laboratory, the results shall be verified on a regular basis by an accredited laboratory.\n制定产品分析程序进行检测分析，确保符合成品/原材料的食品安全、法规和产品规格书的要求。检测由经过认可（ISO17025）的实验室实施，如果由工厂实验室或没有经过认可的实验室进行分析，结果应定期得到认可实验室的验证。","x",{"$nulls":4},60,null,60,60,0,"Major-型式检验报告频率不够；重要指标漏检、错检；委托实验室未经认可；内部实验室缺少必备仪器、试剂；检测人员能力不能胜任；\nMinor-内部实验室个别试剂过期；检测方法标准不正确；仪器未及时校准；留样不完善。","关注：出厂检验实验室仪器完备（按QS要求必备的）；检测试剂充足；检测方法和标准完善、版本正确；检测仪器经校准；产品留样完善；人员能力。型式检验或委托检验实验室需是经国家认可的检测机构，查看检测报告并与国家认监委网站认可实验室名单进行核对。型式检验频率和指标符合产品执行标准或更严格的要求。"]
[]
["B. Good Manufacturing Practice(GMP)\n    良好操作规范"]
[]
[null,null,"Audit Criteria\n审核标准","SA\n合\n格             ","MI \n轻\n微     ","MA\n严\n重                   ","CR\n危\n险","N/A","Score\n得分","Comments and Recommendation\n不符合描述及建议",null,null,null,"Scoring\n评分","Guidance\n审核指南"]
[]
["GMP-1","Facility environment \n周边环境","Consideration shall be given to potential sources of contamination from the local environment. The effectiveness of measures taken to protect against potential contaminants shall be periodically reviewed.\n工厂周边无显著或潜在污染源。如存在，应定期评审为防止潜在污染物所采取措施的有效性。","x",{"$nulls":4},60,null,60,60,0,"Critical-厂区已受到严重的污染（水源、粉尘、烟雾、气味或大量虫害）；\nMajor-厂区存在轻度污染，未采取控制措施；\nMinor-工厂已采取措施制止或将污染降至可接受水平，但未对采取措施的有效性进行评审。","观察并询问工厂周边环境，是否存在养殖场、化工厂、垃圾处理场、动物交易市场等可能污染工厂环境的源头；如存在，工厂是否采取措施进行控制；是否定期对采取的措施的有效性进行评审。"]
["GMP-2","Local environment \n厂区环境","The site boundaries shall be clearly identified. The site shall be maintained in good order. Vegetation shall be tended or removed. Roads, yards and parking areas shall be drained to prevent standing water and shall be maintained.\n应明确界定厂区的边界。厂区外围维护状态良好。植被应加以照护或移除。道路、场地、停车位应排水通畅避免积水，并妥善维护。","x",{"$nulls":4},40,null,40,40,null,"Major-厂区无围墙；大量垃圾、煤堆、杂物堆积、裸露泥土，可能污染产品；厂区内有放养动物，如狗、猫等。\nMinor-少量垃圾、杂物、裸露泥土；厂区有积水；杂草丛生，绿化缺少维护；厂区内有圈养动物，如狗、猫等。","观察厂区内部环境，是否存在围墙等隔离措施；厂区外部无敞开的垃圾、建材、煤堆、凌乱的杂物堆积、无裸露泥土；绿化定期维护，无较高杂草、灌木丛等；场地、道路内无积水，雨天后除外。"]
["GMP-3","Facility design, construction, layout and product flow \n厂房设计、构造、布局及产品流程","The building shall provide adequate space, with a logical flow of materials, products and personnel, and physical separation of raw from processed areas. Openings intended for transfer of materials shall be designed to minimize entry of foreign matter and pests.\n厂房空间充足，原物料、产品与人员的流向合理，并能将生区和加工后的区域进行物理隔离。物料传递口（包括投料口）的设计应能防止异物的进入。","x",{"$nulls":4},60,null,60,60,0,"Critical-加工车间搭建简陋棚屋密封效果差；清洁作业区、准清洁作业区和一般作业区没有严格划分，存在严重交叉污染；\nMajor-人员和物料走向随意，未严格控制；\nMinor-物料传递口、投料口等未进行妥善防护。","观察车间空间大小构造是否满足加工需要；不同清洁度的生产区域是否有效隔离，隔离措施包括墙、屏障、隔断、足够距离来降低风险；生熟是否严格分开；人流物流走向是否合理；物料传递窗口或门是否有门帘或风/水幕或其他防护措施；原料投料口是否有防护，以防止异物和虫害进入。"]
["GMP-4","Fabrication (input and material handling, preparation, product handling, packing and storage areas) \n内部结构\n（投料、原料处理、制备、产品加工、包装和储存区域）","Process area walls and floors shall be washable or cleanable, as appropriate for the process or product hazard. Materials shall be resistant to the cleaning system applied. Wall floor junctions and corners shall be designed to facilitate cleaning. Floors shall be designed to avoid standing water.  Drains shall be trapped and covered. Ceilings and overhead fixtures shall be designed to minimize build up of dirt and condensation. \n车间墙壁和地面易于清洁，并与加工和产品危害相适宜，其材质应能够抵抗所采取的清洁系统。地面和墙壁接缝处及角落的设计应易于清洁。地面的设计应避免积水。地漏应有防臭水封与盖子。天花板和头顶装置的设计应避免聚集污垢和冷凝水。","x",{"$nulls":4},60,null,60,60,0,"Critical-车间墙壁、地面、天花板为裸露砖瓦、沙土等不易清洁的材质，状况较差；裸露的食品生产线、包材、食品接触设备上方天花板有大面积破损，或即食食品生产区域上方有大量的冷凝水下滴。\nMajor-地面、墙壁、天花板及头顶装置存在破损、污垢、泄漏、冷凝水等可能对产品造成污染；\nMinor-少量的脱落、破损、泄漏、冷凝水，对产品影响不大。","观察车间内部地面、排水沟、墙壁、天花板及头顶上方装置如管道、吊顶等的设计和状况，是否易于清洁和维护；是否存在脱落、破损、发霉、吸附的现象；地面具有一定坡度，排水通畅，无积水；地漏是否有地漏盖，或防臭水封；无管道从裸露产品上方通过，无泄漏、冷凝水聚集；上方灯罩、管道、风扇等无积尘。"]
["GMP-5",null,"Facilities used to store ingredients, packaging and products shall provide protection from dust, condensation, drains, waste and other sources of contamination.\n用于储存原辅料、包材及成品的设施应避免其受到灰尘、冷凝水、渗漏、废弃物和其他来源的污染。","x",{"$nulls":4},20,null,20,20,null,"Major-硬件存在漏雨迹象，并对产品造成影响；\nMinor-少量灰尘、冷凝水、渗漏。","观察原辅料、包材及成品仓库及储存区域的硬件，是否存在较重灰尘、漏雨/水的迹象或简陋搭建。"]
["GMP-6",null,"Storage areas shall be dry and well ventilated. Monitoring and control of temperature and humidity shall be applied where specified. Storage areas shall be designed or arranged to allow segregation of raw materials, work in progress and finished products.All materials and products shall be stored off the floor and with sufficient space between the material and the walls to allow inspection and pest control activities to be carried out. The storage area shall be designed to allow maintenance and cleaning, prevent contamination and minimize deterioration.\n储存区应干燥且通风良好。特定区域应有温湿度监控。原料、过程产品和成品应隔离存放。所有物料和产品应离地存放，并与墙壁保持足够距离，以便实施检查和虫害控制。储存区应便于维护和清洁，以避免污染和腐败。","x",{"$nulls":4},40,null,40,40,null,"Major-需冷藏冷冻储存的物料，无温度控制或储存温度不达标；原料、半成品、成品混放；严重腐烂或长霉；储存中的产品未妥善防护。\nMinor-通风效果欠佳；无温湿度监控记录；靠墙触地存放；清洁状况差。","大部分干货的贮存条件都需保持阴凉、通风、干燥。观察和评估仓库的通风状况。如对温度和湿度有特定要求的环境，应具备温湿度调节和监控措施，并保持监控记录。原料、半成品和内包材及成品应隔离存放，无交叉污染。所有物料离地离墙存放，以便放置虫害诱捕装置和进行清洁和日常检查。场所及产品无长霉，腐烂的现象。散装或农作物产品存储如有例外的情况，应在食品安全管理体系中有书面的规定。"]
["GMP-7",null,"Where temperature and/or humidity are deemed critical by the organization, a control system shall be put in place and monitored. Ventilation (natural or mechanical) shall be provided. Ventilation systems shall be designed and constructed such that air does not flow from contaminated or raw areas to clean areas.  Systems shall be accessible for cleaning, filter changing and maintenance. Exterior air intake ports shall be examined periodically for physical integrity.\n如车间温/湿度被认为是关键的，应装配控制系统并进行监控。车间通风设施（自然或机械）充足。通风系统应防止空气从污染或生区流向清洁作业区。通风系统应易于清洁，更换过滤网及维护。外部进风口应定期检查其完整性。","x",{"$nulls":4},40,null,40,40,null,"Major-车间环境有温度要求但未进行控制；车间通风效果很差，大量烟雾蒸汽；空气流向从污染区到清洁区；\nMinor-通风效果一般；无温湿度监控记录；通风系统未定期清洁维护，未更换滤网，无相关检查记录。","如果车间加工的产品对温湿度有特定要求，工厂应配备温湿度调节设备，并进行监控，保持监控记录。审核员将评估车间的通风状况，是否能排除多余的蒸汽、粉尘和气味，并且在清洁后能利于干燥。审核员将评估空气流向；车间空气只能由高清洁区流向低清洁区；通风系统是否定期更换滤网和清洁维护，其进风口位置合理，并应定期进行检查。"]
["GMP-8",null,"Compressed air, carbon dioxide, nitrogen and other gas systems used in manufacturing and/or filling shall be constructed and maintained so as to prevent contamination.\n用于加工或填充的压缩空气、二氧化碳、氮气及其他气体系统应予以维护以避免污染。",{"$nulls":4},"x","n/a",null,40,0,null,"Major-未提供相关证明材料证明所用气体为食品级；含油压缩空气接触产品前未经过滤去油去水；\nMinor-文件和记录缺失。","现场是否有使用气体直接或间接接触产品，包括用于填充、传输、鼓风、干燥物料、产品或设备的气体，其来源应经过批准可用于食品接触使用；压缩空气等是否经过滤、除尘、去油和去水；如果可行，过滤应在靠近使用点的位置进行。 GB 29202《食品安全国家标准 食品添加剂 氮气》 GB 10621 《食品添加剂 液体二氧化碳》"]
["GMP-9",null,"The lighting provided (natural or artificial) shall allow personnel to operate in a hygienic manner.Light fixtures shall be protected to ensure that materials, product or equipment are not contaminated in the case of breakages.\n采光应充足。照明设施应进行防护，以避免破碎时污染物料、产品或设备。","x",{"$nulls":4},20,null,20,20,null,"Major-现场大部分裸露产品上方的照明灯具都未进行防护；\nMinor-少数或潜在风险区域灯具未进行防护；灯检等关键区域光照强度不够。","光照强度应与现场的操作性质相适宜；部分产品需灯检的场所应配备充足的灯管照明；可能对产品造成影响的，特别是裸露产品上方的照明灯应进行防护（贴膜或加罩）。"]
["GMP-10",null,"Drains shall be designed, constructed and located so that the risk of contamination of materials or products is avoided. Drains shall have capacity sufficient to remove expected flow loads. Drains shall not pass over processing lines.Drainage direction shall not flow from a contaminated area to a clean area.\n排水的设计、构造和位置应避免物料或产品受到污染。排水设施应具备充足的排水能力。排水不能穿越生产线上方。排水流向不能从污染区到清洁区。","X",{"$nulls":4},40,null,40,40,null,"Major-排水沟设计不易于排水和清洁且状况很差、大量污水/污垢聚集；污水由污染区流向清洁作业区；裸露产品上方存在排水管。\nMinor-排水不顺畅，存在部分清洁死角；","设计便于清洁，排水通畅、流向合理；裸露产品上方无排水管道。"]
["GMP-11","Equipment \n设备","Equipment shall be designed and located so as to facilitate good hygiene practices and monitoring. Equipment shall be located to permit access for\noperation, cleaning and maintenance.\n设备的设计和位置应利于实施良好卫生规范和监控。设备安装位置应容许进行操作、清洁和维护。","X",{"$nulls":4},40,null,40,40,null,"Major-设备不能拆洗，安装位置不合理导致某些部位无法进行清洁或维护；\nMinor-个别设备设计和安装位置存在缺陷。","设备的设计能方便拆洗和监控；安装位置能进行日常的操作、清洁和维护，如设备与墙壁和地面的距离。"]
["GMP-12",null,"Equipment shall be able to meet established principles of hygienic design, including:a) smooth, accessible, cleanable surfaces, self draining in wet process areas; b) use of materials compatible with intended products and cleaning or flushing agents; c) framework not penetrated by holes or nuts and bolts. Piping and ductwork shall be cleanable, drainable, and with no dead ends. Equipment shall be designed to minimize contact between the operator’s hands and the products.\n设备应符合卫生设计的原理，包括：平滑、表面易于清洁、潮湿加工环境能自动排水；材质与加工产品、清洁剂不发生反应；无坑洞、螺钉、螺帽；管道系统应可清洗、排水、无死角。设备的设计应尽量减少人员手部接触产品。","X",{"$nulls":4},40,null,40,40,null,"Major-设备和器具表面坑洼、生锈、破损、焊点粗糙，可能污染产品。\nMinor-少量的脱落、破损、泄漏，对产品影响不大。","关注设备状况，特别是食品接触面状况；如夹层锅等清洁后锅底能否自动排干水分；操作台面破损、坑洞；物料管道存在清洁盲点。"]
["GMP-13",null,"Product contact surfaces shall be constructed from materials designed for food use. They shall be impermeable and rust or corrosion free.\n食品接触面应由食品级材料构成，防渗水及锈蚀。","x",{"$nulls":4},60,null,60,60,0,"Critical-有客观证据证明食品接触面是非食品级材料或有毒有害材料；\nMajor-塑料器具等食品接触面不能提供食品级材料证明；大量使用竹木制品接触产品，其维护和卫生状况差。\nMinor-少量使用竹木制品，其维护和卫生状况良好。","食品级或其他符合性证明材料。如传送带、周转桶、箱；塑料管道、塑料操作台、不锈钢接触面。裸露产品加工区避免使用竹木制品。"]
["GMP-14",null,"Equipment used for thermal processes shall be able to meet the temperature gradient and holding conditions given in relevant product specifications. Equipment shall provide for the monitoring and control of the temperature.\n热处理过程所使用的设备应满足产品工艺要求的温度范围及保持条件；应具备温度监控设备。","X",{"$nulls":4},60,null,60,60,0,"Critical-对产品安全性有至关键影响的热处理过程，如灭菌，无专业和稳定的设备，温度和时间处于失控状态；\nMajor-有专业加工设备，但无温度和时间的测量设备和监控仪器，凭经验操作；\nMinor-有专业设备和温度时间监控，但记录不全。","热处理过程包括，漂烫、蒸煮、烘烤、巴氏杀菌、高温灭菌等；所使用的设备是否能达到工艺要求的温度和时间，并保持稳定；是否提供设备对过程的温度和时间进行测量和监控。"]
["GMP-15","Maintenance \n维护","A preventive maintenance programme shall be in place include all devices used to monitor and/or control food safety hazards.\n具备预防维护计划，并包括所有用于监测和控制食品安全危害的设备。","X",{"$nulls":4},40,null,40,40,null,"Major-无任何预防维护和检修计划，未包含监测和控制食品安全危害的设备；\nMinor-无预防性维护计划，仅有事后维修记录；少数关键设备未纳入计划。","用于监测和控制食品安全危害的设备例如：筛网、过滤（包括空气过滤）设备，磁选设备、金属探测、X光机等。其他主要加工设备同样需要列入预防维护计划。预防维护计划可以参考设备制造厂家的要求来制定。"]
["GMP-16",null,"Corrective maintenance shall be carried out in such a way that production on adjoining lines or equipment is not at risk of contamination.\nMaintenance requests which impact product safety shall be given priority.\nTemporary fixes shall not put product safety at risk. A request for replacement by a permanent repair shall be included in the maintenance schedule. Must record that product contamination hazards have been removed from machinery and equipment\n现场进行故障检修时不应对相邻的生产线或设备造成污染。对产品安全有影响的报修应优先处理。临时维修不会对产品安全造成风险，永久维修应纳入维修时间表。","X",{"$nulls":4},40,null,40,40,null,"Major-现场检修活动对附近产品或生产线可能造成污染；现场大量使用临时维修材料，并可能对产品造成污染。\nMinor-少量临时维修材料，但已纳入永久维修计划，短期内将更换维护。","现场评估故障检修活动是否对邻近生产线或设备造成污染；临时维修材料包括塑料胶带、布袋、绳子、铁丝、木头、砖块等；评估临时维修材料是否会对产品造成污染，工厂是否已将其纳入永久更换和维修计划当中。"]
["GMP-17",null,"Lubricants and heat transfer fluids shall be food grade where there is a risk of direct or indirect contact with the product. \nnon-toxic paints, MSDS\n当润滑剂和热交换液存在直接或间接与产品接触的风险时，应为食品级。","X",{"$nulls":4},40,null,40,40,null,"Major-可能接触产品或生产线的润滑部位使用工业级润滑脂/油。食品接触面采用有毒涂料、油漆粉刷。\nMinor-可能接触产品或生产线的润滑部位，采用植物油、猪油等非专业材料。","现场评估设备及生产线，是否存在可能接触产品或生产线的润滑部位或热交换液。如存在，使用的润滑剂需经过认可或能提供相关证明材料。"]
["GMP-18",null,"The procedure for releasing maintained equipment back to production shall include clean up, sanitizing, where specified in process sanitation procedures, and pre-use inspection.\nLocal area PRP requirements shall apply to maintenance areas and maintenance activities in process areas. Maintenance personnel shall be trained in the product hazards associated with their activities.\n建立设备经维修后恢复生产的程序，应包括清洁消毒及使用前检查。维修人员应接受过与其活动相关的产品危害方面的培训。","X",{"$nulls":4},20,null,20,20,null,"Major-无书面制度规定维修后的清洁消毒及检查放行要求；现场发现维修后未清洁消毒和检查确认，就放行生产。\nMinor-未提供检查确认放行记录；未对机修人员进行相关食品危害的培训，无培训记录。","设备维修后的清洁和检查工作可避免化学危害如润滑油，物理危害如遗漏的螺丝螺帽的引入。工厂是否要求维修后有明确的清洁消毒，和对现场的清理检查要求，如感官或采用磁棒清除遗漏的金属异物等措施确认和批准恢复生产；维修人员应参加与其活动有关的，如何避免污染产品的相关的培训，并保持培训记录。"]
["GMP-19","Staff facilities \n员工设施","The facilities shall be located close to the points where hygiene requirements apply and shall be clearly designated. a) provide suitable and sufficient hand-washing facilities include sufficient quantities of  water provided at the appropriate temperature,  Liquid soap, single use, hands free towel dispensers or suitably designed hands free air dryers. Where High risk products are handled, Hands free operated taps and Hand sanitizers should be equipped; b) have sinks designated for hand washing, separate from sinks for food use and equipment cleaning stations; c) provide an adequate number of toilets of appropriate hygienic design, each with hand washing, drying and, where required, sanitizing facilities; d) toilets do not open directly onto production, packing or storage areas; e) have adequate changing facilities for personnel; f) have changing facilities sited to enable food handling personnel to move to the production area in such a way that risk to the cleanliness of their work wear is minimized.\n员工设施的位置应紧邻需实施卫生要求的地点，并明确指定。包括：\na)提供数量充足的洗手设施包括温度适宜的水、皂液、干手设施(一次性纸巾、干手器）和洗手示意图；如果是高风险产品，还需要增加非手动开关水龙头和手部消毒设施。\nb)洗手池保持专用，和食物和设备清洗分开；\nc)提供数量充足的厕所，设计卫生，有洗手、干手等设施。\nd)厕所的门口不能直接面向生产、包装、储存区域；\ne)有足够的员工更衣设施；\nf)更衣室位置应方便食品加工人员直接进入生产区，以减少对工作服的污染。\n","X",{"$nulls":4},60,null,60,60,0,"Critical-无洗手水龙头或不出水，未采取补救措施；厕所正对加工区储存区；\nMajor-即食产品或有要求处无消毒液；没有洗手液；有要求需要配置风淋室、鞋靴消毒池未配备的。\nMinor-洗手设施数量不够或缺少干手设施、无热水、洗手池未保持专用；更衣室工作服存放柜、架不够，或存放方式不卫生；更衣后需绕行户外或其他污染区。","评估现场员工数量每10人一个水龙头，干手采用风干机或擦手纸；接触直接入口食品岗位需对手部进行消毒或视工厂和相关标准要求执行；洗手池仅用于洗手；厕所不开向生产区，状况良好；更衣室有配备私人衣物或物品锁柜，和工作服卫生存放设施（如衣柜、不锈钢架子等），数量和员工人数匹配。员工更衣后不绕行至户外或其他污染区，可直接进入车间。"]
["GMP-20","Physical and chemical product contamination risk \n物理和化学污染风险","Where glass and/or brittle material are used, periodic inspection requirements and defined procedures in case of breakage shall be put in place. Glass breakage records shall be maintained.\n当使用玻璃或易碎品时，应定期进行检查；有发生破碎时的处理程序，并保持玻璃破损的记录。","x",{"$nulls":4},40,null,40,40,null,"Major-裸露产品生产区域发现有破碎迹象未进行处理。\nMinor-未提供易碎品检查记录；未建立易碎品破裂时的处理程序；未对破损事件进行记录；其他低风险区域发现有破损迹象。","例外易碎品清单及检查记录，包括玻璃（如窗户、仪器仪表、量杯）、易碎塑料、陶瓷；发生破损处理程序，如对产品的隔离、生产线的清洗和工作服的更换，和检查放行要求。"]
["GMP-21",null,"Based on hazard assessment, measures shall be put in place to prevent, control or detect potential contamination.\n根据危害评估，应采取措施预防、控制或探测潜在的物理污染（异物）。（如对裸露产品设备或容器的覆盖、使用筛网、磁铁、滤网、金探、X光机等）","x",{"$nulls":4},60,null,60,60,0,"Critical-无任何措施控制异物；现场发现产品中存在异物；\nMajor-经危害评估，该产品需要异物检测或剔除设备，但未配备和使用。现场存在明显异物污染现象，未进行预防控制；探测器失效，未采取纠正措施；使用美工刀片。\nMinor-未对异物检测设备进行定期检查、监控和校准；记录不完整；测试片不齐全。","对现场进行危害评估，工厂是否采取了预防措施，如对木质栈板的状况、对设备破损、橡圈、螺丝螺帽脱落、刀片破损等进行了检查和控制；裸露产品或设备容器的防护；评估产品是否需要使用筛/滤网、磁铁、金探、X光机等异物检测或剔除设备。如使用，是否对设备的完整性进行监控，是否定期进行监控和校准，并保持记录。"]
["GMP-22",null,"A separate, secure (locked or otherwise access controlled) storage area shall be provided for cleaning materials, chemicals and other hazardous substances.\n应提供独立且安全（上锁或进出管制）的储存区以存放清洁用品、化学品及其他有害物质。","x",{"$nulls":4},40,null,40,40,null,"Major-杀虫剂、润滑油、清洁产品等有毒有害物质随意存放于裸露生产区。\nMinor-未使用的杀虫剂、润滑油、清洁产品等有毒有害物质有独立存放，但未加锁控制。","如：清洁产品、润滑油、杀虫剂"]
["GMP-23",null,"Cleaning and sanitizing agents and chemicals shall be clearly identified, food grade, stored separately and used only in accordance with the manufacturer’s instructions. Boiler chemicals, if used, shall be approved.\n清洁消毒剂及化学品应明确标示，为食品级，按照厂家说明进行使用。如存在蒸汽接触产品，所用锅炉除垢剂需经省级卫生部门批准，取得卫生许可。","x",{"$nulls":4},40,null,40,40,null,"Major-化学品原包装或分装容器无标示；有客观证据证明所用清洁消毒化学品为非食品级，包括锅炉除垢剂。\nMinor-未严格按照厂家说明配置和使用；不能提供食品级证明材料。酒精等食品级化学品未标示。","餐具或食品工业用洗涤剂是否有QS；消毒剂需提供卫生许可或卫生安全评价报告；现场配置和使用符合情况厂家说明要求。\n所有消毒剂应至少符合：GB 14930.2《食品安全国家标准 消毒剂》；《食品用消毒剂原料（成分）名单（2009版）》"]
["GMP-24","Segregation and cross-contamination \n隔离和交叉污染的控制","Areas where potential for microbiological cross contamination exists (airborne or from traffic patterns) shall be identified and a segregation (zoning) plan implemented. A hazard assessment shall be carried out to determine potential contamination sources, susceptibility of the product and control measures suitable for these areas as follows: a) separation of raw from finished or ready to eat (RTE) products; b) structural segregation – physical barriers/walls/separate buildings; c) access controls with requirements to change into required work wear; d) traffic patterns or equipment segregation – people, materials, equipment and tools (including use of dedicated tools); e) air pressure differentials\n应识别存在潜在微生物交叉污染（空气传播或人流物流导致）的区域，并实施隔离（分区）计划。应实施危害评估以确定潜在污染源、产品的易感染性和适合于这些区域的控制措施，如下：\na)将生料与成品或即食产品分开；\nb)结构性隔离——物理屏障/墙/单独的建筑；\nc)进出控制，如更换工作鞋；\nd)人流物流走向或设备隔离——人、料、机、工具（包括使用专用工具）；\ne)空气压差。\n","x",{"$nulls":4},60,null,60,60,0,"Critical-生熟混杂、交叉污染严重；\nMajor-存在交叉污染的风险，如产品框子落地、容器底部污染产品、人员物料未遵循规定走向；无二次更衣过程；加工器具受到污染后，继续使用；有空气压差要求的车间正压不够；\nMinor-隔离措施不够完善，二次更衣过程控制不严格。","评估现场生熟操作是否存在交叉污染的现象，是否遵循已划定的不同清洁作业区进行操作；避免交叉污染的隔离措施是否有效；清洁作业区是否有二次更衣过程；人员物料的走向和传递，设备器具的存放和使用是否存在交叉污染的可能，如接触地面；有要求的车间是否存在正压系统，如奶粉内包装车间。应保持规定的空气压差。"]
["GMP-25","Control of Allergens\n过敏原的控制","Documented allergen control program is in place, including, as appropriate:\na) physical or time segregation whilst allergen-containing materials are being stored, processed or packed.  b) the use of separate or additional protective over clothing when handling allergenic materials.  c)use of identified, dedicated equipment and utensils for processing.  d) scheduling of production to reduce changes between products containing an allergen and products not containing the allergen. e) systems to restrict the movement of airborne dust containing allergenic material waste.   f) handling and spillage controls.  g) restrictions on food brought onto site by staff, visitors, contractors and for catering purposes. Where a claim is made regarding the suitability of a food for allergy or food sensitivity. sufferers, the company shall ensure that the production process is fully validated to meet the stated claim and legislation.\n建立书面的过敏原的控制程序, 应包括: a)当进行含过敏源成分的材料储存、加工和包装时，进行物理的或时间的隔离；b)当处理含有过敏源成分的材料时，使用专用的工作服；c)使用标识的，专用的设备和工具进行操作；d)对生产进行安排以减少含过敏源成分与不含过敏源成分的产品之间的转换；e)有系统来限制含有过敏源的材料的空气飘尘的移动；f)控制废弃物处理和泄露；g)限制由员工、来访者或合约方或因餐饮目的将食品带入现场。\n如果声明某食品适合于过敏或对食物敏感的患者，公司应确保产品的加工过程被完全确认符合声明的内容和符合遵循相关法规。","x",{"$nulls":4},40,null,40,40,null,"Major-产品含有过敏原但成品标签未标注；或成品标签有标注过敏原信息，但与实际的识别分析和控制情况不符；\n","共8种过敏原，并以国内要求为准。\na）含有麸质的谷物及其制品（如小麦、黑麦、大麦、燕麦、斯佩耳特小麦或它们的杂交品系）；\nb）甲壳纲类动物及其制品（如虾、龙虾、蟹等）；\nc）鱼类及其制品；\nd）蛋类及其制品；\ne）花生及其制品；\nf）大豆及其制品；\ng）乳及乳制品（包括乳糖）；\nh）坚果及其果仁类制品。"]
["GMP-26","Stock management \n库存管理","Specified stock rotation systems (FIFO/FEFO) shall be observed. Gasoline or diesel powered fork lift trucks shall not be used in food ingredient or product storage areas.\n应遵循良好的库存周转制度（确保先进先出），无过期产品。 汽油或柴油叉车不能在食品原辅料或产品储存区域使用。","x",{"$nulls":4},60,null,60,60,0,"Critical-发现过期产品（包括原辅料、包材、过程产品、成品）；\nMajor-原物料使用和成品发货违背先进先出。\nMinor-在储存区使用汽/柴油叉车，可能导致产品污染。","评估原辅料及包材的领用和使用情况，以及成品发货和库存产品批号对比，是否遵循先进先出。关注叉车的使用并评估具体产品的风险，如是否容易导致吸附异味、铅污染。"]
["GMP-27","Housekeeping, cleaning and hygiene \n清洁消毒和卫生管理","Facilities and equipment shall be maintained in a condition which facilitates wet or dry cleaning and/or sanitation. Tools and equipment shall be of hygienic design and maintained in a condition which does not present a potential source of extraneous matter. Cleaning equipment, utensils and chemicals are clearly marked, stored in a segregated area away from product, equipment, packaging and suitable for intended use. Trained and qualified personnel is responsible for cleaning and disinfection.\n清洁消毒设施和设备状况良好，便于清洁和消毒。清洁工具和设备应符合卫生设计，并保持良好状态，不会成为异物的潜在来源。清洁设备、工具应有清晰的标识，并单独存放，远离产品、生产设备、包材，以避免污染的风险。只有胜任的员工才能实施清洁和消毒。","x",{"$nulls":4},60,null,60,60,0,"Critical-发现使用钢丝球，钢钉刷；\nMajor-清洁设备或器具维护状况差，容易导致异物或污染，如、草扫帚的使用、或破烂的抹布。\nMinor-清洁设备或工具存放不当，可能污染产品、生产设备、包材；清洁工具和生产器具无区分容易导致混淆；车间用于消毒的紫外线消毒灯/臭氧发生器不能正常工作。","可能导致异物污染的包括钢丝球、钢钉刷、草制扫帚、破烂的抹布等"]
["GMP-28",null,"Cleaning and sanitizing programmes shall be established and validated by the organization to ensure that all parts of the establishment and equipment are cleaned and/or sanitized to a defined schedule, including the cleaning of cleaning equipment. Cleaning and/or sanitizing programmes shall specify at a minimum: a) areas, items of equipment and utensils to be cleaned and/or sanitized; b) responsibility for the tasks specified; c) cleaning/sanitizing method and frequency; d) monitoring and verification arrangements; e) post-clean inspections; f) pre start-up inspections.\n应建立清洁消毒计划，并确认所有场所和设备都已按既定的计划进行了清洁/消毒，包括清洁设备自身的清洁。清洁消毒计划至少应规定：a)所需清洁消毒的区域、设备、器具；b)具体任务的责任人；c)清洁消毒的方法和频率；d)监控和验证安排；e)清洁后检查；d)生产前检查；\n","x",{"$nulls":4},60,null,60,60,0,"Critical-大部分场所、设备或器具存在积垢或严重清洁问题；\nMajor-少部分场所、设备和器具存在清洁死角；无书面的清洁消毒计划或规定。\nMinor-有简单的清洁卫生制度，但无全面的清洁计划；清洁工具自身不清洁。","评估现场卫生状况；监控包括对清洁消毒剂浓度的检测；清洁后效果验证可包括感官检查；如有法规和标准对特定产品空气质量有要求的，可进行空气沉降实验或表面涂抹。例如：环境致病菌监控 e.g Environmental Pathogen Monitoring"]
["GMP-29",null,"CIP systems shall be separated from active product lines.\nParameters for CIP systems shall be defined and monitored (including type, concentration, contact time and temperature of any chemicals used).\n就地清洗系统应和加工中的生产线分开。应规定CIP系统的参数并进行监控（包括使用的化学品类型、浓度、作用时间、温度等）。\n",{"$nulls":4},"x","n/a",null,40,0,null,"Major-未对CIP参数进行明确规定和实施监控；\nMinor-有明确参数规定，但部分参数缺少严格监控；相关记录不完整。","常用清洗剂包括酸、碱；涉及行业包括乳品、饮料等；严格监控参数；评估现场预防CIP可能进入生产线的控制措施。"]
["GMP-30","Water quality and utility management \n水质和水处理设施管理","The supply of potable water shall be sufficient to meet the needs of the production process(es). Facilities for storage, distribution and, where needed, temperature control of the water shall be designed to meet specified water quality requirements. Documented procedures are in place to ensure that the quality of water used as a product ingredient, including as ice or steam (including culinary steam), or in contact with products or product surfaces,  does not compromise the food safety of the finished product. i.e. International (WHO) or national drinking water standards GB5749.\n生产用水的供应应充足以满足生产所需。贮水设施、输水管路的设计满足特定要求。建立书面的程序保证作为产品配料或接触产品或食品接触面的水（包括冰和蒸汽）不会影响产品安全（例如：符合国际WHO或当地饮用水标准GB5749的要求）。\n","x",{"$nulls":4},60,null,60,60,0,"Critical-没有水质检测报告；自备水源或二次供水设施存在严重安全隐患。\nMajor-生产用水检测频率不够；检测指标不够；（配料中使用水、屠宰场用水和清洗原料使用水以及水制成冰和蒸汽后，直接接触产品的按照GB5749中常规指标36项判罚；水只用于即食食品接触面的清洁，至少应包含微生物指标、成品执行标准中有要求的重金属项目）停水后采用的备用水源未进行控制；\nMinor-有加氯处，未检测余氯。\n豁免扣分-只用于对非即食食品接触面进行清洁的水未进行检测。","水压及供应充足，不会经常性停水。供水设备及用具应取得省级以上卫生行政部门的涉及饮用水卫生安全产品卫生许可批件。使用二次供水的，应符合GB 17051《 二次供水设施卫生规范》的要求。提供年度水质检测报告。使用自备水源的供水过程应符合国家卫生行政管理部门关于生活饮用水集中式供水单位的相关卫生要求。评估厂内水处理设施状况。"]
["GMP-31",null,"Non potable water shall have a separate supply system that is labelled, not connected to the potable water system and is prevented from reflux into the potable system.\n非生产用水管路应标示，不和生产用水管路相连接，并应避免倒流进入饮用水系统。","x",{"$nulls":4},20,null,20,20,null,"Major-存在逆流或相互交接现象；\nMinor-非饮用水管路未明确标示。","不与食品接触的非饮用水（如冷却水、污水或废水等）的管道系统与生产用水的管道系统应明\n显区分，并以完全分离的管路输送，不应有逆流或相互交接现象。"]
["GMP-32","Waste management \n废弃物管理","Containers for inedible products, waste or by-products shall be: a) clearly identified for their intended purpose; b) located in a designated area; c) constructed of impervious material which can be readily cleaned and sanitized; d) closed when not in immediate use. Removal frequencies shall be managed to avoid accumulations, with a minimum daily removal.\n盛装非食用的产品、废物或副产品的容器应：a)清晰识别其预期用途；b) 放置在指定区域；c) 以不透水材料构造，易于清洁消毒； d)在未使用时，应保持关闭,食品加工区或储存区不应有废弃物堆积，至少每日一清。废弃油脂未回收使用，有处理记录。","x",{"$nulls":4},40,null,40,40,null,"Major-废弃物、不可食部分、及有害物质的容器和正常食品容器混淆；内部或外围垃圾堆积过多，已发生污染场所的现象或导致大量虫害滋生；\nMinor-废弃物容器未识别（标示或颜色等明显区分），卫生状况差；未使用时，未加盖；外围垃圾站/箱未密闭。清理频率不及时，少量堆积和污染或虫害滋生。","关注内部容器及外部垃圾站。\n制定废弃物存放和清除制度，并执行，评估现场状况。无不良气味或有害、有毒气体溢出，应防止虫害的孳生，防止污染食品、食品接触面、水源及地面。\n废弃油脂未回收使用，明确处理途径和记录。"]
["GMP-33","Pest control \n虫害控制","The establishment shall have a nominated person to manage pest control activities and/or deal with appointed expert contractors.\nPest management programmes shall be documented and shall identify target pests, and address plans, methods, schedules, control procedures and, where necessary, training requirements.\n公司应有指定的人员负责虫害控制活动，并/或负责跟进专业的外包虫害公司。具有书面的虫害控制计划。","x",{"$nulls":4},40,null,40,40,null,"Major-无指定人员负责虫害控制；外包虫害公司无相应资质、无合同；\nMinor-虫害管理制度/计划不完善；","专业虫害控制公司应具备合法资质，可实施有害生物防治。虫害控制计划内容可包括识别目标害虫，处理计划、方法、时间表、控制程序。"]
["GMP-34",null,"Buildings shall be maintained in good repair. Holes, drains and other potential pest access points shall be sealed. External opening windows, roof vents or fan, where present, shall be insect screened. External opening doors shall be closed or screened when not in use.\n建筑物应妥善维护，孔洞、下水道及其他潜在虫害侵入点应该进行封闭。对外开口、屋顶通风口或排气扇应加装纱网。对外门在未使用时应保持密闭或加装门帘。","x",{"$nulls":4},40,null,40,40,null,"Major-对外开口、门、下水道出口等防护不够，导致大量虫害泛滥；\nMinor-少数对外开口、门窗防护不够或有漏洞。","评估防止虫害进入的措施。观察车间所有对外开的窗户、顶部通风口、天窗、排气扇等、下水道出口，是否加纱网进行防护；对外开的门，如车间入口门是否保持密闭，是否能自动关闭(加装闭门器)，如不能是否有门帘和挡鼠板等措施。"]
["GMP-35",null,"Storage practices shall be designed to minimize the availability of food and water to pests.Material found to be infested shall be handled in such a way as to prevent contamination of other materials, products or the establishment.Potential pest harbourage (e.g. burrows, undergrowth, stored items) shall be removed. Where outside space is used for storage, stored items shall be protected from weather or pest damage (e.g. bird droppings).\n储存区域应减少给虫害提供食物或水。处理已被虫害污染的物料时，应避免污染到其他物料、产品或场所。潜在的虫害藏匿点（洞穴、灌木丛、杂物堆放）应予以清除。如果存在户外临时存放，储物的物品应考虑免受天气或虫害的损害（如鸟粪）。\n","x",{"$nulls":4},40,null,40,40,null,"Major-未对受虫害污染的产品进行处理；存在大量虫害藏匿点；存在虫害活动迹象。\nMinor-户外存放未采取措施应对虫害或天气影响；存在少量藏匿点；少量散落食物残渣给虫害提供食物来源。","储存处于散落的食物残渣或水，避免给虫害提供食物来源；已受污染的原料单独废弃处理；评估现场是否存在虫害藏匿点；户外临时存放是否考虑虫害和天气影响。"]
["GMP-36",null,"Pest monitoring programmes shall include the placing of detectors and traps in key locations to identify pest activity. A map of detectors and traps shall be maintained. Detectors and traps shall be designed and located so as to prevent potential contamination of materials, products or facilities.\nDetectors and traps shall be of robust, tamper resistant construction. They shall be appropriate for the target pest.\nThe detectors and traps shall be inspected at a frequency intended to identify new pest activity. The results of inspections shall be analysed to identify trends.\n虫害监测应包括在关键位置放置诱捕装置，以识别虫害的活动。具有诱捕装置布置图。诱捕装置的设计和安装位置应避免对物料、产品或设施造成潜在污染。诱捕装置的结构应坚固、防篡改，应用于目标害虫。诱捕装置应定期检查以发现新的害虫活动迹象。检查记录应进行趋势分析。","x",{"$nulls":4},40,null,40,40,null,"Major-诱捕装置的安装位置及诱饵可能污染产品；缺少必要的虫害监控或诱捕装置。\nMinor-无虫害装置布局图；虫害装置安装位置不恰当（如未靠墙）；诱饵盒可随意打开、丢失；无定期检查记录和趋势分析。","诱捕装置包括：灭蝇灯（电击式、粘捕式）、捕鼠笼、老鼠夹、诱饵盒、粘鼠板等。推荐使用粘捕式灭蝇灯。"]
["GMP-37",null,"Eradication measures shall be put in place immediately after evidence of infestation is reported. Pesticide use and application shall be restricted to trained operatives and shall be controlled to avoid product safety hazards.\nRecords of pesticide use shall be maintained to show the type, quantity and concentrations used; where, when and how applied, and the target pest. Programmes shall include a list of chemicals which are approved for use in specified areas of the establishment.\n消杀措施应在发现虫害泛滥后立即实施。杀虫剂的使用应限于受训的员工，并严格管控以避免造成产品安全危害。应保持杀虫剂的使用记录，显示类型、数量、浓度、地点、时间、和施用方式、目标害虫。应具备已批准的适用于场所特定区域的化学品（杀虫剂）清单。","x",{"$nulls":4},40,null,40,40,null,"Critical-使用禁用农药或其他剧毒物质；\nMajor-使用杀虫剂的人员（内部/外包）未经过培训，无实际知识；无任何杀虫剂使用记录；\nMinor-杀虫剂使用记录不完善；发现大量虫害侵袭后未及时采取措施。批准的化学品（杀虫剂）清单不完整、无农药登记证、MSDS。","发现大量虫害侵入即进行消杀作业；使用杀虫剂的人员需取得资格证或经过培训；保持详细的杀虫剂使用记录。"]
["GMP-38","Transport \n运输管理","Documented product transport and vehicle inspection procedure is in place. Vehicles, conveyances and containers shall be maintained in a state of repair, cleanliness and condition consistent with requirements given in relevant specifications. Vehicles, conveyances and containers shall provide protection against damage or contamination of the product. Control of temperature and humidity shall be applied and recorded where required by the organization.Where the same vehicles, conveyances and containers are used for food and non food products, cleaning shall be carried out between loads. Bulk containers shall be dedicated to food use only. Core product temperatures are recorded at the beginning of, and at regular intervals during the unloading process. Loading and unloading should be completed under a covered base. Records shall include a registration number of a transport vehicle and a name of a driver.\n建立书面的产品运输和车辆检查管理程序。运输车辆、运载工具和容器应按相关规定保持良好的清洁和维护状态。车辆、运载工具和容器应保护产品免受损害或污染。当有要求时，应对温湿度进行控制并记录。散装容器仅限于盛装食品。\n在装卸货开始之前和过程中，都要检查产品的中心温度，并保持记录。装卸月台应配置适合的雨篷。装卸记录应包括车牌号码和司机的名字。","x",{"$nulls":4},40,null,40,40,null,"Critical-使用农药、有毒化学品车辆或容器运载食品。\nMajor-运输车辆、工具、容器卫生及维护状况差，对产品造成污染或破坏；散装食品容器用作其他非食品用途；需冷链控制的产品，无冷链运输，如冷藏冷冻产品。\nMinor-个别运载车辆、工具、容器存在清洁问题；冷链监控记录缺失；装卸口未设置雨棚、防护罩等防止产品被恶劣天气污染的措施。装卸记录未体现车牌号码和司机的名字。","评估成品运输车辆及容器（罐、周转箱、桶）、运载工具包括叉车、拖车、平板车、手推车等，卫生和维护状况。不对产品造成污染或破坏。冷链产品需控制温度并保持记录；散装容器保持专用；"]
["GMP-39","Personal hygiene, protective clothing and medical screening \n个人卫生，防护服和健康检查","Personnel who work in, or enter into, areas where exposed products and/or materials are handled shall wear work clothing that is fit for purpose, clean and in good condition. Work wear shall not have buttons. Work wear shall not have outside pockets above waist level.Work wear shall be laundered to standards and at intervals suitable for the intended use of the garments.\n进入加工区的人员应穿戴适宜的、干净且完好的工作服。工作服无容易脱落的纽扣；腰部以上无外露口袋。工作服应根据其预期用途按适宜的间隔洗涤。\n","x",{"$nulls":4},40,null,40,40,null,"Major-未穿工作服进入车间；\nMinor-部分工作服不清洁；存在破损；有容易脱落的纽扣、外露口袋；洗涤频率不够。","工作服合身、干净、完好无撕裂口、磨损、大量线头。无容易脱落的纽扣，拉链和按扣可接受；腰部以上无口袋防止袋内异物跌入产品。洗涤频率根据产品特性和相关要求进行。"]
["GMP-40",null,"Work wear shall provide adequate coverage to ensure that hair, perspiration, etc. cannot contaminate the product. Hair, beards and moustaches shall be protected (i.e. completely enclosed) by restraints unless hazard analysis indicates otherwise. Where gloves are used for product contact, they shall be clean and in good condition. Shoes for use in processing areas shall be fully enclosed and made from non absorbent materials.\n工作服应提供足够的遮盖功能。头发、胡须应进行完全防护。如使用手套接触产品，应处于干净完好状态。车间工作鞋不露脚趾，材质不会吸附。","x",{"$nulls":4},40,null,40,40,null,"Major-接触直接入口食品岗位未佩戴口罩；多个员工头发外露；未佩戴工作帽或发网；穿着拖鞋、凉鞋工作。\nMinor-口罩、手套等未佩戴规范。仅个别员工头发外露。","工作服能覆盖内衣及主要毛发；接触直接入口食品应佩戴口罩；手套完整定期更换；无拖鞋、凉鞋。"]
["GMP-41",null,"Employees shall undergo a medical examination prior to employment in food contact operations (including site catering), unless documented hazard or medical assessment indicates otherwise. Additional medicals shall be carried out at intervals defined by the organization, subject to legal restrictions in the country of operation.\n食品生产经营人员每年应当进行健康检查，取得健康证明后方可参加工作。\n","x",{"$nulls":4},60,null,60,60,0,"Critical-相关员工未办理有效健康证明；\nMajor-健康证已过期，能提供续办票据，但员工未被调离岗位。","属于食品安全法的要求；抽样应覆盖各有关岗位，如不同车间、现场品控、机修、管理层。"]
["GMP-42",null,"Where permitted by law, employees shall be required to report the following conditions to management for possible exclusion from food handling areas: jaundice, diarrhoea, vomiting, fever, sore throat with fever, visibly infected skin lesions (boils, cuts or sores) and discharges from the ear, eye or nose. People known or suspected to be infected with, or carrying, a disease or illness transmissible through food shall be prevented from handling food or food contact materials. In food handling areas, personnel with wounds or burns shall be required to cover them with specified dressings. Any lost dressing shall be reported to supervision immediately.\n员工应被要求向主管报告下列情况：黄疸、痢疾呕吐、发烧、发烧伴随喉咙痛、明显的皮肤受伤感染（烫伤、切伤或发炎）以及耳、眼或鼻有流出物。已知受感染人员或疑似者，或带有可通过食品传播疾病或不健康者，应避免处理食品或接触食品原料。在食品处理区，带有伤口或烫伤者，应要求包扎伤口。创可贴丢失应立即向管理者报告。","x",{"$nulls":4},60,null,60,60,0,"Critical-现场发现带上述疾病工作的；发现感染的开放性伤口未处理即操作的；有创可贴但未佩戴手套接触即食产品的；\nMajor-创可贴丢失未及时报告；有疑似人员未调离岗位的。","观察现场员工健康状况及伤口处理情况。"]
["GMP-43",null,"Personnel in food production areas shall be required to wash and, where required, sanitize hands: a) before starting any food handling activities; b) immediately after using the toilet or blowing the nose; c) immediately after handling any potentially contaminated material. Personnel shall be required to refrain from sneezing or coughing over materials or products. Spitting (expectorating) shall be prohibited. Fingernails shall be kept clean and trimmed.\n食品加工区的员工应被要求洗手或消毒：处理食品前；使用厕所或拧鼻涕后；接触任何潜在污染物后。避免朝物料和产品打喷嚏、咳嗽。禁止吐痰。手指甲保持清洁和修剪。","x",{"$nulls":4},60,null,60,60,0,"Critical-未洗手即操作；正对产品打喷嚏；\nMajor-随地吐痰；留长指甲；手部清洗消毒未遵循正确的流程（需详细描述出错步骤）；","观察员工洗手或抽查员工洗手情况；观察员工现场表现；抽查员工手指甲；"]
["GMP-44",null,"A documented policy shall describe the behaviours required of personnel in processing, packing and storage areas. The policy shall at a minimum cover: a) permissibility of smoking, eating, chewing in designated areas only; b) control measures to minimize hazards presented by permitted jewellery; c) permissibility of personal items, such as smoking materials and medicines, in designated areas only; d) prohibition of the use of nail polish, false nails and false eyelashes; f) maintenance of personal lockers so that they are kept free from rubbish and soiled clothing; g) prohibition of storage of product contact tools and equipment in personal lockers.\n有书面的人员行为规范。至少包含：在指定地点吸烟、饮食；直接与原料、半成品和成品接触的人员不准戴耳环、戒指、手镯、项链、手表，不准浓艳化妆、喷洒香水进入车间；在指定区域存放个人物品；禁止擦指甲油，及使用假指甲与假睫毛； 员工私人锁柜妥善维护，无垃圾和不干净的制服；禁止在私人锁柜内存放加工器具和设备。","x",{"$nulls":4},60,null,60,60,0,"Critical-无书面的个人卫生制度；现场大部分员工表现较差；\nMajor-在车间发现吸烟、烟蒂、饮食、首饰、个人物品、浓妆；更衣室锁柜卫生状况较差，私人衣物和工作服混放、存放加工器具；\nMinor-整体较好，发现极个别案例；制度过于简单不全面。穿着工作服到户外活动。","书面的个人卫生规范制度，要求内容全面；"]
["GMP-45","Training \n培训","The standard shall require that a system be in place to ensure that all employees are adequately trained, instructed and supervised in food safety principles and practices, commensurate with their activity. \n所有员工应在食品安全原理和规范方面，受到良好的培训、教导和监督。","x",{"$nulls":4},40,null,40,40,null,"Major-无任何食品安全原理和规范方面的培训且实际知识和操作欠缺；\nMinor-缺少培训计划；培训记录不完整；培训内容未包含基本GMP要求或HACCP要求（适用于已实施HACCP的工厂）；个别员工培训不到位。","所有员工包括新进员工和临时工；培训内容包括GMP涵盖的要求，如个人卫生、清洁消毒、岗位操作、关键点的控制等；实施了HACCP的需保持HACCP的培训；员工有实际知识。"]
[]
["C. Hazard analysis and Critical Control Point (HACCP) \n    危害分析与关键控制点（HACCP)"]
[]
[null,null,"Audit Criteria\n审核标准","SA\n合\n格             ","MI \n轻\n微     ","MA\n严\n重                   ","CR\n危\n险","N/A","Score\n得分","Comments and Recommendation\n不符合描述及建议",null,null,null,"Scoring\n评分","Guidance\n审核指南"]
[]
["HACCP-1","Hazard analysis and Critical Control Point (HaCCP) \n危害分析与关键控制点（HACCP)","The standard shall require that the organisation have in place a Hazard Analysis and Critical Control Point system (HACCP) to demonstrate\nfood safety management. The HACCP system shall be systematic, comprehensive and thorough and shall be based on the Codex Alimentarius HACCP principles or those principles specified by the National Advisory Committee on Microbiological Criteria for Foods (NACMCF). The HACCP system shall be capable of accommodating change, such as advances in equipment design, processing procedures or technological developments. The hazard analysis, where appropriate, shall include allergens. In all cases, the 7 Codex Alimentarius HACCP principles and the 12 step logic sequence for application of HACCP specified in the document, Recommended International Code of Practice – General Principles of Food Hygiene CAC/ RCP 1-1969, Rev. 4 -2003, shall apply. The scope of the HACCP system shall be required to be defined per product / product category and per process line / process-location.\n组织应建立HACCP体系以证明其食品安全管理。HACCP体系应该系统、综合、全面并基于食品法典或美国食品微生物标准顾问委员会的HACCP原理。HACCP体系应能够顺应变更，如设备设计、加工过程或技术发展的进步。适宜时，危害分析应包括过敏原。应运用国际食品法典规范-食品卫生总则 CAC/ RCP 1-1969, Rev. 4 -2003中，HACCP的7大原理和12个逻辑步骤。","x",{"$nulls":4},60,null,60,60,0,"Critical-未建立和实施规范的HACCP计划；\n主要原料未进行危害分析描述、CCP点失控、加工过程未实施危害分析等出现两个或以上的情形；\nMajor-HACCP计划中的某个步骤存在问题，如产品描述不全；流程图未经确认和实际不符；危害分析不充分；CCP点的监控和验证未实施；纠偏措施未实施（需详细描述不符合事实）\nMinor-HACCP相关记录不完善；","工厂建立和实施的HACCP计划涵盖7大原理和12个步骤；1.组建HACCP小组；2.产品描述；3.确定预期用途；4.制定流程图；5.确认流程图；6.进行危害分析；7.确定关键控制点；8.确定关键限值；9.监控CCP；10.建立关键限值偏离的纠偏措施；11HACCP计划的确认和验证；12.HACCP计划记录的保持。"]
[{"$nulls":8},2820,null,null,2820,0]
[null,null,"TOTALS合计",62,0,0,0,3,1,"后"]
[null,null,"RATING","Pass",{"$nulls":4},1]
[null,null,"评级","通过"]

{"sheet":"Pastry","index":2,"n_rows":20,"n_cols":14,"rows_kept":20,"cut":false,"hidden":false,"merged":[[0,3,0,9],[1,0,1,2],[1,3,1,9],[2,3,2,9],[5,1,13,1],[14,1,15,1],[16,1,17,1]],"flags":["formulas_cached_only"]}
[]
["Pastry\n糕点（不含粽子等蒸煮类）"]
[]
[]
[null,null,"Audit Criteria\n审核标准","SA\n合\n格             ","MI \n轻\n微     ","MA\n严\n重                   ","CR\n危\n险","N/A","Score\n得分","Comments and Recommendation\n不符合描述及建议",null,null,"Scoring\n评分标准","Guidance\n审核指南"]
["PAS-1","Processing control\n加工过程控制","The factory shall have accessory material processing room and the accessory material shall be selected before used, not to use the mildew and impurity materials. \n应有专用辅料粗加工车间，各种辅料必须经挑选后才能使用，不得使用霉变或含有杂质的辅料。","x",{"$nulls":4},40,null,40,40]
["PAS-2",null,"The special eggs processing room shall be set to select,clean and disinfect the eggs to avoid the cross-contamination.\n应设有专用蛋品处理间，进行鲜蛋挑选、清洗、消毒后打蛋，避免造成交叉污染。","x",{"$nulls":4},60,null,60,60]
["PAS-3",null,"Raw materials such as oil, sugar and flour need to sieve or filter before used.\n投料前的油、糖、面粉等主要原、辅料，应过筛、过滤。","x",{"$nulls":4},40,null,40,40]
["PAS-4",null,"The molding mould shall meet the food hygiene requirement and keep clean. The cut of the moulding machines shall not be crude and rusty.\n成型模具应符合食品卫生要求并保持清洁卫生，成型机切口不可粗糙、生锈。","x",{"$nulls":4},40,null,40,40]
["PAS-5",null,"The time,temperture and humifity of the awakening shall be controled and clean and disinfect the awakening room regularly.\n应控制醒发的时间、温度、湿度，定期对醒发间进行清洗、消毒。","x",{"$nulls":4},40,null,40,40]
["PAS-6",null,"The independent cooling room shall be set to ensure the environment and air clean and collocate the disinfection facility to avoid the product secondary pollution.\n应设独立冷却间，确保环境与空气达到高洁净度，并配置相应的卫生消毒设施，防止产品受到二次污染。","x",{"$nulls":4},40,null,40,40]
["PAS-7",null,"The ovenwares shall be cleaned and disinfected after used by specially-assigned person and covered well with dust cover.\n加工糕点时用的烤盘使用后应洗刷、消毒，并用防尘罩遮盖严密。","x",{"$nulls":4},40,null,40,40]
["PAS-8",null,"The surplus material,defective good and leftovers shall be reworked if meeting the hygiene standard,or disposed timely.The surplus material shall not be stored to avoid going bad to contaminate the products.\n加工糕点时的剩料、残次品、下脚料如符合有关卫生标准时应及时再加工，否则应及时处理掉。下班后不得存放余料，以免腐败变质，污染成品。","x",{"$nulls":4},40,null,40,40]
["PAS-9",null,"Shall be in accordance with the relevant food additives GB2760 requires strict control by using the ingredients should double-check before, to prevent the feeding type and the number is wrong.\n应按照GB2760 要求严格控制相关食品添加剂使用，配料前应进行复核，防止投料种类和数量有误。","x",{"$nulls":4},60,null,60,60]
["PAS-10"," Packing control\n包装控制","The packing room,equipment,tools and inner packing materials shall be disinfected before packing; and the fresh air entering into workshop shall be filtered and disinfected and keep the positive pressure in the workshop.\n包装前对包装车间、设备、工具、内包装材料等进行有效的杀菌消毒，进入车间的新鲜空气须经过有效的过滤及消毒，并保持车间的正压状态。","x",{"$nulls":4},40,null,40,40]
["PAS-11",null,"The desiccating agent or preservative and the food in the packing bag must be segregated effctively.\n食品包装袋内装入的干燥剂或保鲜剂需与食品有效隔离分开。","x",{"$nulls":4},20,null,20,20]
["PAS-12","Product control\n产品控制","Physicochemical index such as acid value, overoxidation, Pb shall meet the requirement. Sensory index shall also meet the requirement.\n成品酸价、过氧化值等理化指标，铅等卫生指标均应符合要求。感官指标也应符合要求。","x",{"$nulls":4},40,null,40,40]
["PAS-13",null,"The bulk pastry shall be stored in the clean container and covered well by the gasket paper.\n散装糕点须放在洁净的容器内，须有衬纸将糕点遮包严密。","x",{"$nulls":4},40,null,40,40]
[{"$nulls":8},540,null,null,540]
[null,null,"TOTALS合计",13,0,0,0,0,1]