T/CCAA 0018-2014 Food Safety Management System - Requirements for Nuts Processing Enterprises

Scope

Scope: This technical requirement specifies the technical requirements for nut processing enterprises, including raw products, cooked products, and roasted goods, to establish and implement a food safety management system based on the HACCP principles, including human resources, prerequisite programs, critical control processes, inspection, product traceability, and recall. This technical requirement, in conjunction with GB/T 22000, is applicable to nut processing enterprises in establishing, implementing, and self-evaluating their food safety management systems, and can also be used for the evaluation and certification of such food processing enterprises' food safety management systems. When used for certification purposes, this technical requirement should be used in conjunction with GB/T 22000. Main technical content: To improve the food safety level of China's nut processing industry and the market competitiveness of nut processing enterprises, and to safeguard people's health, this technical requirement starts from the key issues of food safety in China's nut processing enterprises, adopts the principle of emphasizing both independent innovation and active introduction, and combines with the production characteristics of nut processing enterprises to put forward special technical requirements for establishing a food safety management system for nut processing enterprises in China. This standard fully considers the requirements of relevant laws and regulations during its preparation. Given the differences in the production and processing processes of nut processing enterprises, to ensure product safety, in addition to some general requirements that should be paid attention to in the control of high-risk products, this technical requirement further clarifies the "critical control process" requirements specific to this type of products. These mainly include raw material control, food additive control, cooked product control, and packaging control, ensuring the

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