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Ten Points of Attention for Food Enterprise Certification Audit

Issuing time:2019-09-05 10:46

Ten Points of Attention for Food Enterprise Certification Audit


1. Legal status and qualifications


    During the certification audit, the legality of the organization's identity is checked, that is, the license check, including the business license and production license.


    (1) Business license


    The main check is whether there is, whether it is within the validity period, whether it has been inspected annually, and whether the product range covered by the system certification is within the scope of the license.


    (2) Production license


    At present, the country requires 32 categories of food products under production license management. During the audit, it will first confirm whether the products covered by the system are in 32 categories.


2. The implementation of standards


    Regarding the implementation of standards, there are two main concerns: whether there is a standard and whether the second standard is effective.


    The national mandatory standards that food industry organizations should implement mainly include the following categories:


    (1) Product standard


    Mainly the original and auxiliary material standards and finished product standards, including product quality standards, hygiene standards and harmful substance limit standards (hazardous substance limit standards, including pesticide residue limits, animal residue limits, pollutant limits and mycotoxin limits, etc.)


    (2) Packaging standards in direct contact with the product


    (3) Label standards


    (4) Factory hygiene regulations, etc.


    It is recommended that companies implementing enterprise standards do the following:


    (1) It is recommended to extract the enterprise standard text for review and include it in the case file;


    (2) Check the validity of the enterprise's bid: whether it is filed and within the period of validity, whether the target meets the relevant national standards


    (3) Identification and use of updated standards.


3. Compliance of raw and auxiliary materials control


    The control of raw materials is mainly concerned with the standard of raw material procurement, the compliance of incoming inspection / verification, etc., whether there is the use of non-food grade raw materials, and the situation of stealing beams and replacing columns.


    Excipients should pay special attention to whether the use of food additives and food nutrition fortifiers is legal, that is, whether they are used in excess or excessive amounts. The use of food additives, food nutrition enhancers, and food production water shall comply with the provisions of GB2760, GB14880, and GB5749, respectively.


4. Effectiveness of product inspection


    The inspection index should at least cover the applicable product quality standards and hygiene standards; in addition to the enterprise self-inspection report, it will also pay attention to the sampling inspection report of the competent government department.


5. Compliance of equipment, facilities and environment


    The food organization ’s equipment, facilities and environment shall comply with applicable factory hygiene regulations. If there are special requirements for the environment, they should meet the corresponding requirements, such as air cleanliness, temperature, lighting, etc.


6. Effectiveness of production process control


    In addition to the process control of product formation, special attention should be paid to sanitation management, including sanitation control of sites, equipment, personnel, etc., such as cleaning, disinfection, health, dressing, etc.


7. Conformity of product label


    The product label is a part of the product and should meet the requirements of regulations such as GB7718 (prepackaged food) and GB 28050 (nutrition label).


    GB7718 stipulates mandatory labeling contents including: food name, list of ingredients, quantitative labeling of ingredients, net content and content of drained matter (solid matter), name and address of manufacturer and distributor, date marking and storage instructions, product standard number, quality (Quality) grade, other mandatory content.


    Special attention should be paid to whether the list of ingredients and product standards are in accordance with the actual situation.


8. Effectiveness of storage, transportation and sales process control


    The main control of these links is product protection, to avoid cross-contamination and deterioration. Especially for those who have storage and transportation temperature requirements, can they be met?


9. Effectiveness of emergency system


    The emergency system includes emergency plans (such as water and power outages) that may affect product quality and safety, plans for food safety accidents, and product recall plans.


10. Food quality safety accidents and suitability for disposal


    Special attention should be paid to whether it has happened and how to deal with it.


This article is from the Food Partner Network


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