T/LFSA 002-2020 Active Group standards

T/LFSA 002-2020 Seasoned Food Products Good Manufacturing Practice (GMP)

T/LFSA 002-2020 Seasoned Food Products Good Manufacturing Practice (GMP)

Publish Date: 2020-09-12 Implement Date: 2020-10-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us
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Basic Information

Standard Code: T/LFSA 002-2020
Standard Type: Group standards
Standard Status: Active
is_force_gb: no
CCS Name: Food fermentation and brewing
ICS Name: Technical product documentation
Publish Date: 2020-09-12
Implement Date: 2020-10-01

Scope

Scope: This standard specifies the basic requirements and management guidelines for venues, facilities, and personnel involved in the procurement of raw materials, processing, packaging, storage, and transportation during the production of seasoned noodle products. This standard applies to seasoned noodle products. Main technical content: It stipulates the basic requirements and management guidelines for venues, facilities, and personnel involved in the procurement of raw materials, processing, packaging, storage, and transportation during the production of seasoned noodle products. 1. Scope 2. Normative referenced documents 3. Terms and definitions 4. Site selection and factory environment 5. Buildings and workshops 6. Facilities and equipment 7. Hygiene management 8. Food raw materials and food-related products 9. Food safety control during the production process 10. Inspection 11. Storage, transportation, and delivery control of food products 12. Product traceability, recall, and non-conforming product management 13. Handling of food safety incidents 14. Training 15. Management systems and personnel 16. Record and document management Appendix A: Additional requirements

Development Information

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