T/CCAA 0003-2014 Food Safety Management System for Edible Oil, Fats, and Their Products Manufacturing Companies Requirements

Scope

Scope: This technical requirement specifies the special technical requirements for food safety management systems based on the HACCP principles to be established and implemented by edible oil, fat, and their product manufacturers, including human resources, prerequisite programs, critical process control, inspection, product traceability, and recall. This technical requirement is in line with GB/T 22000, applicable to the establishment, implementation, and self-evaluation of food safety management systems by edible oil, fat, and their product manufacturers, 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 food safety level and market competitiveness of China's edible oil, fat, and their product industry and safeguard people's health, this technical requirement starts from the key issues in food safety of edible oil, fat, and their product manufacturers in China, adopts the principle of combining independent innovation with active introduction, and combines the characteristics of edible vegetable oil production enterprises to put forward special technical requirements for establishing food safety management systems in edible oil, fat, and their product manufacturers in China. In view of the differences in the production and processing processes of edible oil, fat, and their product manufacturers, to ensure food safety, this technical requirement further clarifies the "critical process control" requirements specific to this type of products, in addition to some general requirements that must be paid attention to in the control of high-risk foods. These requirements mainly include raw material control, emphasizing the organization's hazard control in the production and processing process, and highlighting the requirements for the use of food a

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