13WaterControlIntermediateITrainingv2-CN教程.pptx

Water Control水控制 Sanitation消毒: The foundation of food safety 食品安全的基础 1 Version 2 June 2012 Global Cleaning and Sanitation Operational Excellence 良好操作 Proactive Sanitation 前提方案 The Foundation 基础 Sanitation Reliability可靠的消毒 Water Control 水控制 2.04 Environmental Controls Testing环境控制及测试 2.22 Hygienic Design 卫生设计 2.26 Building and Fabric Maintenance 建筑与设施维护 2.10 Pre-Operational Procedures 前提方案 2.22 Equipment Maintenance 设备维护 2.15 Equipment Calibration 设备校正 2.13 Equipment Repair 设备维修 2.15 Change Management 变更管理 1.10 Cleaning Validation清洁确认 2.22 Internal Auditing 内部审核 1.12 Continuous Improvement 持续改进 Cleaning Monitoring Verification Records 清洁及监控验证记录 2.22 Chemical Control 化学品控制 2.22 Cross contamination control 交叉污染控制 2.16 Hygiene rules卫生规则 2.08, 2.09, 2.11 Organization Responsibilities组织与职责 1.06 Risk Assessment风险评估 1.03 Daily Sanitation Schedule 日常消毒计划 2.22 Master Sanitation Schedule 主清洁计划 2.22 Sanitation Metrics / KPIs 消毒模板/KPIs 1.11 Safety Procedures安全程序 2.22 Training Certification 培训及认证 1.07 Sanitation Procedure Checklists (SOWI Checklists) 消毒程序检查表2.22 Sanitation Procedures (SOWI) 消毒程序 2.22 Pest Control 虫害控制 2.07 Global Cleaning and Sanitation 3 The microbiological, physical and chemical content of water can affect both the food safety and quality of our products. It is therefore essential to always use the correct specification of water during the production of food. This includes water used as an ingredient, during the manufacturing process and for cleaning水的微生物含量、物理性和化学性能影响产品的安全和质量。因此在食品生产中使用正确的水标准显得至关重要，包括作为原料的水、制程中使用的水以及清洁用水。 Water is the major component used in cleaning activities. Microbiological, chemical, and physical water standards will vary depending on the water source在清洁过程中水是重要的部分。水中的微生物、化学性和物理性会随着水源而变化。 The scope of this element includes Q-RMP Operational Standards:- 这一部分包括的QRMP操作条款有： 2.04 Water Quality 水质 2.22 Cleaning Sanitation 清洁消毒 2.05 Laboratory Management 实验室管理 The purpose is to ensure the requirements of this standard are un