Business Introduction:
The new Food Safety Law has been promulgated for food production and processing, and was officially implemented on October 1, 2015, marking an increasing emphasis on food safety.
The General Office of the State Council recently issued the "2017 Key Work Arrangements for Food Safety" (hereinafter referred to as the "Work Arrangements"), emphasizing the implementation of the "four strictness" requirements, strengthening regulatory measures for strict prevention at the source, strict management of the process, and strict risk control, accelerating the resolution of prominent issues of common concern to the people, and improving the ability and level of food safety governance and guarantee.
► Service content:
• Review basis
Develop appropriate audit standards based on customer characteristics and specific requirements, based on:
Food Safety Law Related Requirements
Measures for the Administration of Food Production License
Management Measures for Daily Supervision and Inspection of Food Production and Operation
GB 31621-2014 Hygienic Standards for Food Business Processes
GB 14881-2013 General Hygienic Code for Food Production
ISO 22000-2005 Food Safety Management System Standard Requirements
ISO 9001-2015 Quality Management System Standard Requirements
GB/T 27341-2009 Hazard Analysis and Critical Control Point (HACCP) System Standard Requirements
• Type of venue review
Factory audit
Supermarket convenience store review
Hotel Catering Department Review
Review of central kitchen and cafeteria
• Factory inspection content
Basic certificate and qualification verification of the factory
On site processing environment
Hardware equipment and facilities
Production and processing process
Cleaning and disinfection status
Qualification of raw and auxiliary material suppliers
Additive supplier qualification
Type and dosage of additives
Finished product inspection
On site evaluation of personnel training and other content
Other audit project content
Supermarkets, convenience stores
Personnel hygiene and health status
Work habits and methods
Usage status of raw and auxiliary materials
Cleaning and disinfection
Label identification of products
Usage status of equipment, tools and instruments
Implementation of local regulations
• Hotel Catering Department; Central kitchen or cafeteria
Personnel hygiene and health status
Work habits and methods
Usage status of raw and auxiliary materials
Warehouse Entry and Exit Ledger
Qualification of raw and auxiliary material suppliers
Product Sample Retention Specification
Cleaning and disinfection
Label identification of products
Usage status of equipment, tools and instruments
Implementation of local regulations
Advantages of CCL Shiding:
>CCL has a qualified and experienced professional technical team to provide you with professional consulting and services.
>CCL has advanced laboratory equipment, ensuring that
► Service process:
