概述
全球食品安全標(biāo)準(zhǔn)由零售商，制造商和食品服務(wù)?組織的食品行業(yè)專家制定，以確保其嚴(yán)格，詳細(xì)且易于理解。
《食品安全標(biāo)準(zhǔn)》于1998年首次發(fā)布，目前已出版第八期，在全球范圍內(nèi)得到了廣泛認(rèn)可。它是根據(jù)許多 的全球規(guī)范制定者的意見而演變而來的。
它提供了一個框架，用于管理食品和食品成分制造，加工和包裝行業(yè)中產(chǎn)品安全性，完整性，合法性和質(zhì)量以及這些標(biāo)準(zhǔn)的操作控制。
該標(biāo)準(zhǔn)側(cè)重于：
鼓勵發(fā)展產(chǎn)品安全文化；
擴(kuò)大對環(huán)境監(jiān)測的要求，以反映該技術(shù)的重要性；
鼓勵場所進(jìn)一步發(fā)展安全和糧食防御系統(tǒng)；
增加對高風(fēng)險，高關(guān)注度和周圍高關(guān)注度生產(chǎn)風(fēng)險區(qū)的要求；
為生產(chǎn)寵物食品的...
更多概述
全球食品安全標(biāo)準(zhǔn)由零售商，制造商和食品服務(wù)?組織的食品行業(yè)專家制定，以確保其嚴(yán)格，詳細(xì)且易于理解。
《食品安全標(biāo)準(zhǔn)》于1998年首次發(fā)布，目前已出版第八期，在全球范圍內(nèi)得到了廣泛認(rèn)可。它是根據(jù)許多 的全球規(guī)范制定者的意見而演變而來的。
它提供了一個框架，用于管理食品和食品成分制造，加工和包裝行業(yè)中產(chǎn)品安全性，完整性，合法性和質(zhì)量以及這些標(biāo)準(zhǔn)的操作控制。
該標(biāo)準(zhǔn)側(cè)重于：
鼓勵發(fā)展產(chǎn)品安全文化；
擴(kuò)大對環(huán)境監(jiān)測的要求，以反映該技術(shù)的重要性；
鼓勵場所進(jìn)一步發(fā)展安全和糧食防御系統(tǒng)；
增加對高風(fēng)險，高關(guān)注度和周圍高關(guān)注度生產(chǎn)風(fēng)險區(qū)的要求；
為生產(chǎn)寵物食品的場所提供更大的清晰度；和
確保全球適用性并成為全球食品安全倡議（GFSI）的基準(zhǔn)。
該標(biāo)準(zhǔn)的第8期分為九個部分：
1.高級管理承諾
在良好的食品安全文化的發(fā)展中，高層的承諾是至關(guān)重要的，因此，對于任何食品安全體系而言，確保有效和確保充分應(yīng)用和持續(xù)發(fā)展這些體系都是必不可少的。
2.食品安全計劃-HACCP
有效的危害和風(fēng)險分析使公司能夠識別和管理那些可能對其產(chǎn)品的安全性，質(zhì)量和完整性構(gòu)成風(fēng)險的危害。該標(biāo)準(zhǔn)要求根據(jù)國際公認(rèn)的食品法典系統(tǒng)的要求，制定有效的危害分析和關(guān)鍵控制點(diǎn)（HACCP）計劃。
3.食品安全質(zhì)量管理體系
本部分確保公司致力于有據(jù)可查的，系統(tǒng)的管理系統(tǒng)，這些系統(tǒng)構(gòu)成了生產(chǎn)安全產(chǎn)品，滿足客戶期望并確保員工接受培訓(xùn)所需的產(chǎn)品和過程控制的基礎(chǔ)。
4.場地標(biāo)準(zhǔn)
這涵蓋了場地的適用性，整潔性和控制性，并包括工廠條件，清潔，設(shè)備，蟲害控制，異物控制和食品防衛(wèi)/場地安全等主題。
5.產(chǎn)品控制
建立諸如過敏原管理，預(yù)防食品欺詐和產(chǎn)品檢測等產(chǎn)品控制對于可靠地交付安全，可靠的產(chǎn)品至關(guān)重要。
6.過程控制
這些要求確保了成文的HACCP計劃每天生效，并帶有有效的程序來始終如一地制造出正確質(zhì)量的產(chǎn)品。
7.人員
本節(jié)介紹了培訓(xùn)，防護(hù)服和衛(wèi)生習(xí)慣。
8.高風(fēng)險，高護(hù)理和環(huán)境高護(hù)理生產(chǎn)風(fēng)險區(qū)
該標(biāo)準(zhǔn)的特定部分涉及容易受到潛在病原體污染的產(chǎn)品，因此需要其他控制措施以確保產(chǎn)品安全。
9.交易產(chǎn)品的要求
本標(biāo)準(zhǔn)的自愿性附加部分，用于購買和出售通常屬于本標(biāo)準(zhǔn)范圍內(nèi)并存儲在現(xiàn)場設(shè)施中但未在審核現(xiàn)場生產(chǎn)，進(jìn)一步加工或包裝的食品的現(xiàn)場。
The Global Standard for Food Safety is developed by food industry experts from retailers, manufacturers and food service organisations to ensure it is rigorous and detailed, yet easy to understand.
First published in 1998, the Food Safety Standard is now in its eighth issue and is well-established globally. It has evolved with input from many leading global specifiers.
It provides a framework to manage product safety, integrity, legality and quality, and the operational controls for these criteria in the food and food ingredient manufacturing, processing and packing industry.
The Standard focuses on:
encouraging development of product safety culture;
expanding the requirements for environmental monitoring to reflect the increasing importance of this technique;
encouraging sites to further develop systems for security and food defence;
adding clarity to the requirements for high-risk, high-care and ambient high-care production risk zones;
providing greater clarity for sites manufacturing pet food; and
ensuring global applicability and bench-marking to the Global Food Safety Initiative (GFSI).
Issue 8 of the Standard is divided into nine sections:
1. Senior Management Commitment
Commitment at a senior level is essential in the development of a good food safety culture and is therefore necessary for any food safety system to be effective and to ensure the full application and continual development of these systems.
2. The Food Safety Plan - HACCP
Effective hazard and risk analysis enables the company to identify and manage those hazards that may pose a risk to the safety, quality and integrity of their products. The Standard requires the development of an effective hazard analysis and critical control point (HACCP) programme based on the requirements of the internationally recognised Codex Alimentarius system.
3. Food Safety and Quality Management System
This section ensures the company works to well-documented, systematic management systems that form the basis for the product and process controls necessary to produce safe products, meet customer expectations and ensure staff are trained.
4. Site Standards
This covers the suitability, cleanliness and control of the site and includes topics such as factory conditions, cleaning, equipment, pest control, foreign body controls and food defence/site security.
5. Product Control
Establishing product controls such as allergen management, the prevention of food fraud and product testing are important in the reliable delivery of safe, authentic products.
6. Process Control
These requirements ensure that the documented HACCP plan is put into operation on a daily basis, together with effective procedures to consistently manufacture the product to the correct quality.
7. Personnel
Training, protective clothing and hygiene practices are covered in this section.
8. High-Risk, High-Care and Ambient High-Care Production Risk Zones
A specific section of the Standard dealing with products that are susceptible to potential pathogen contamination and therefore need additional controls to ensure product safety.
9. Requirements for Traded Products
A voluntary additional section of the Standard for sites that purchase and sell food products that would normally fall within the scope of the Standard and are stored at the site’s facilities, but which are not manufactured, further processed or packed at the site being audited
