T/CCFAGS 002-2022 Active Group standards

T/CCFAGS 002-2022 Processing food supplier production evaluation requirements

Publish Date: 2022-11-01 Implement Date: 2023-01-01 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/CCFAGS 002-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

ICS Name: The comprehensive organization and management of the company (enterprise)

Publish Date: 2022-11-01

Implement Date: 2023-01-01

Scope

Scope: This document stipulates the management requirements for the production process of processed food suppliers in terms of legality, food safety management systems, good operating practices, food hazard control, and corporate social responsibility. This document is suitable for chain retailers and catering enterprises to manage the access and production evaluation of small and medium-sized processed food suppliers who have not passed internationally recognized certifications, and it is also applicable to legally operating processed food production enterprises in China to improve their food safety and sustainable management levels. Non-chain retailers, catering enterprises, and other processed food production enterprises may refer to and implement it accordingly. Main technical content: - Preface - Scope - Normative reference documents - Terms and definitions - Legality requirements 4.1 Legal qualifications 4.2 Legal production and operation activities 4.3 Legal subcontracting (when applicable) 4.4 Audit integrity and prevention of hidden rules 4.5 Strictly prohibit illegal and irregular additives 5 Food safety management systems 5.1 Product specifications (including product release) 5.2 Traceability 5.3 Food safety incident management 5.4 Non-conforming product control 5.5 Corrective measures 5.6 Responsibilities of managers 5.7 Overall document requirements 5.8 Control of measurement and monitoring equipment 5.9 Training 5.10 Procedures 5.11 Complaint handling 5.12 Product analysis 5.13 Purchasing 5.14 Supplier approval and performance monitoring 6 Good operating practices 6.1 Personal hygiene 6.2 Facility and environment 6.3 Cleaning and disinfection 6.4 Product contamination control 6.5 Pest control 6.6 Water quality 6.7 Employee facilities 6.8 Waste management 6.9 Storage and transportation 6.10 Facility and equipment maintenance 7 Food hazard control 7.1 Preparatory work 7.2 Allergen control 7.3 Hazard analysis and critical control points 7.4 Food protect