白酒企业《HACCP管理手册》的编撰脉络

Outline of HACCP Management Manual of Baijiu Enterprises

从HACCP体系的前置准备、《HACCP管理手册》的范围及说明、《HACCP管理手册》的引用标准、《HACCP管理手册》的术语定义、HACCP体系、管理职责、前提计划、HACCP计划的建立和实施、《HACCP管理手册》相关图表、预防和消除食品欺诈控制程序、致敏原和致敏性化学物质控制程序、不合格品控制程序等角度,阐述了白酒企业编制《HACCP管理手册》的编撰脉络。以便白酒企业更好的掌握和运用HACCP体系这一生产“安全食品”的重要控制手段。

The outline of the"HACCP Management Manual"of Baijiu enterprises was elucidated from the perspectives of:preliminary preparation of the HACCP system,the scope and description of the"HACCP Management Manual",the citation standards of the"HACCP Management Manual",the definition of terms in the"HACCP Management Manual",the HACCP system,management responsibilities,prerequisite plans,establishment and implementation of HACCP plan,relevant charts of the"HACCP Management Manual",control procedures for preventing and eliminating food fraud,control procedures for allergens and allergenic chemicals,and control procedures for unqualified products,etc.for Baijiu enterprises to better grasp and use the HACCP system,an important control method for producing"safe food".