T/CCAA 0019-2014 Food Safety Management System for Convenient Food Manufacturers Requirements

Scope

Scope: This technical requirement specifies the technical requirements for food production enterprises (instant noodles, other instant foods, extruded foods, etc.) 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, is applicable to the establishment, implementation, and self-evaluation of food safety management systems by instant food production enterprises, as well as to the external evaluation and certification of such food production 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 level of food safety in China's instant food industry and enhance the market competitiveness of instant food production enterprises, and to safeguard people's health, this technical requirement starts from the key issues in food safety of Chinese instant food production enterprises, adopts the principle of combining independent innovation with active introduction, and combines with the production characteristics of instant food production enterprises. It proposes special technical requirements for the establishment of a food safety management system for Chinese instant food production enterprises, focusing on the enterprise's hygiene and safety production environment and conditions, critical process control, and inspection. Given the differences in the production and processing processes of instant food production 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 process control" requirements specific to this type of products. These mainly include procurement control,

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