蒸馏酒及其配制酒生产现场核查要点

Key details of inspection in production area of liquors and formulated liquors

深入理解食品生产相关法令法规和标准,逐步统一各级执行者的认识,通过不断学习和实践提高基层监管的专业水平,是当前食品安全监管工作发展的迫切需求。本文整合了国内各标准和法规对蒸馏酒及其配制酒生产现场各要素的具体要求,同时罗列了该类产品生产的主要污染源、控制方式以及标签标识,为监管人员和审核人员从实际工作需求角度去理解各标准和法规提供参考,从而实现在监管工作更加专业高效、重点突出的目标,也可作为蒸馏酒及其配制酒生产企业现场布局和实施内审的技术参考。

Deep understanding of food production and relevant regulations and standards, gradually unifying the executions at various levels, and improving the supervision ability of food safety by consistently learning and practicing, are urgent need in the development of food safety supervision work. In this paper, the specific requirements of various factors in the production area of distilled liquor and formulated liquor by the domestic standards and regulations were integrated. Meanwhile, the main pollution sources, control mode and labels identification of this kind of product were enumerated. It will offer guides for regulators and auditors＇ work, to achieve the goal of highly efficient and professional supervision and explicit objective in the work, also can be used as a technical reference for the production enterprise of the distilled liquor and formulated liquor.