T/CCAA 0001-2014 Food Safety Management System for Cereal Processing Enterprises

Scope

Scope: This technical requirement specifies the technical requirements for grain processing enterprises to establish and implement a food safety management system based on the HACCP principles, including human resources, prerequisite programs, critical process control, inspection, product traceability, and recall. This technical requirement, in conjunction with GB/T 22000, applies to grain packaging, grain milling products, grain powder products, and other grain processing products. It is also applicable to the establishment, implementation, and self-evaluation of food safety management systems in such food production enterprises, as well as to the external evaluation and certification of their 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 and market competitiveness of grain processing enterprises in China and safeguard people's health, this technical requirement addresses the key issues in grain processing enterprises' food safety in China, adopts the principle of combining independent innovation with active introduction, and combines the production characteristics of grain processing enterprises to propose special technical requirements for establishing a food safety management system in grain processing enterprises in China. Given the differences in the production and processing processes of grain processing enterprises, to ensure product safety, in addition to some general requirements that should be paid attention to in the process of food production and processing, this technical requirement clarifies the requirements of "critical process control" based on the characteristics of grain processing. It mainly includes the control of processes such as procurement, use of food additives, rice milling or grinding, germination, and packaging, to ensure the safety of consumers' food consumption and the consistenc

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