Archived - Food Safety Practices Guidance for Fresh Non-Filled Alimentary Paste Manufacturers

Complete Text

Table of Contents

• Preface
• Scope
• Hazard Summary for Fresh Non-Filled Alimentary Paste
• Using the Guidance Document
• Chapter 1: Control of Operation
  • 1.1 Product Formulation and Composition
  • 1.2 Labelling and Net Quantity
  • 1.3 Process Design
  • 1.4 Incoming Material Control
  • 1.5 Packaging Control
  • 1.6 Product Preparation/Blending
  • 1.7 Product Coding Control
  • 1.8 Process Control
  • 1.9 Labelling Control
  • 1.10 Deviations and Corrective Action
  • 1.11 Verification of Product Safety
• Chapter 2: Equipment
  • 2.1 General Equipment
• Chapter 3: Premises
  • 3.1 Building Exterior
  • 3.2 Building Interior
  • 3.3 Sanitary Facilities
  • 3.4 Water/Ice/Steam Quality
• Chapter 4: Sanitation and Pest Control
  • 4.1 Sanitation
  • 4.2 Pest Control
• Chapter 5: Personnel
  • 5.1 Hygiene and Health Requirements
  • 5.2 Training
• Chapter 6: Transportation and Storage
  • 6.1 Transportation
  • 6.2 Storage
• Chapter 7: Records
  • 7.1 General Records
  • 7.2 Records on Control of Operation
  • 7.3 Records on Equipment
  • 7.4 Records on Premises
  • 7.5 Records on Sanitation And Pest Control
  • 7.6 Records on Complaint Handling And Recalls
• Chapter 8: Complaint Handling and Recalls
  • 8.1 Complaint Handling
  • 8.2 Recalls
• Glossary
• References
• Appendix A: Hazard Analysis and Critical Control Point (HACCP) Summary