T/CCAA 75-2023 Modern food production and operation standards for good practice

Scope

Scope: This document specifies the good operational requirements necessary for modern food production enterprises to prevent risks, ensure product quality, improve operational performance, and achieve high-quality development. This document is applicable to the production and operation management of enterprises involved in food and food additives. Main technical content: Table of Contents I Foreword III Introduction IV 1 Scope 12 Normative reference documents 13 Terms and definitions 14 Production and operation management 24.1 Management commitment 24.2 Operation planning 24.3 Organizational structure and responsibilities 35 Resources and support 35.1 Production environment and facilities 35.2 Human resource guarantee 35.3 Technology empowerment 35.4 Knowledge and information 46 Production process management 46.1 Product R&D 46.2 Quality standards 46.2.1 Product quality standards 46.2.2 Raw material quality standards 46.3 Supply chain management 46.3.2 Service procurement 56.3.3 Communication and collaboration 56.4 Customer needs review 56.5 Production planning 56.5.1 Production and sales linkage 56.5.2 Materials management 56.6 Planning for production process control 56.7 Implementation of production process control 66.7.1 Basic guarantee 66.7.2 Supervision and guidance 66.7.3 Product release 66.7.4 Process control for product storage, transportation, delivery, and after-sales service 76.8 Product traceability 76.8.1 Storage of traceability information 76.8.2 Traceability testing 77 Monitoring, analysis, and evaluation 77.1 Monitoring 77.2 Analysis and evaluation 88 Improvement and innovation 88.1 General principles 88.2 Non-conformance correction 98.3 Continuous improvement 98.4 Innovation 98.4.1 Innovation culture 98.4.2 Opportunity identification 98.4.3 Evaluation and promotion 9 References 10

Development Information

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