Методические указания на "Сборник текстов по дисциплине «Деловой английский язык»", страница 53

6. Эти стандарты разработаны с учетом взаимодействия поставщика и потребителя.

7. Поставщик должен продемонстрировать процессы, обуславливающие приемлемость продукции.

8. Стандарты – краткие документы, в которых изложен ряд принципов.

9. Изложенные принципы должны быть приняты в целях соблюдения данного стандарта.

10.Руководство должно провести глубокое изучение сооружений и служб предприятий и всех процессов, чтобы определить их влияние на качество продукции.

11. На основе данного изучения руководство разрабатывает системы, способствующие поддержанию желаемого качества.

12.Дополнительные затраты, требуемые для получения аккредитации, по мнению компаний, экономически эффективны.

Unit 3

HACCP – based control system.

Individuals and companies in­volved in the production, pro­cessing or placing on the market of foods have to ensu­re that their consumption is in no way damaging to the health of the final consumer.

In the 1960s, work began in the USA to develop a concept based on this logical princi­ple: a concept to ensure sy­stematic procedures when setting up preventive in-hou­se control systems.

The result of this work is the HACCP concept: Hazard Ana­lysis and Critical Control Points. Its name points to the two major areas covered by the concept: the establish­ment of so-called critical con­trol points based on initial ha­zard analysis. Critical control points are stages during pro­duction or processing which have significant influence on food safety and can, at the sa­me time, be continuously con­trolled and monitored. A typi­cal critical control point, CCP for short, is the sterilization process during canning. This is, on the one hand, essential to ensure the killing of all germs within the can and, on the other hand, it is a proces­sing stage which is very easily monitored with regard to the sterilization effect.

The systematic procedure for setting up an HACCP concept is as follows:

1.Hazard analysis within the complete food production process right up to the final consumer; estimation of the probability of the occurrence of each particular hazard.

2. Determination of the critical control points (CCPs).

3. Specification of limits, adherence to which ensures that the CCPs are under control.

4. Establishment of a system for monitoring the CCPs.

5. Specification of corrective action to be taken as soon as monitoring reveals that a par ticular CCP is no longer under control.

6. Specification of procedures to ensure that the optimum functioning of the HACCP system.

7.Introduction of documentation recording all the stages necessary to the system.

The description of the final products should be based on the following:

-  composition

-  processing form (smoking pasteurizing, etc.)

-  decisive parameters (characteristic chemical/physical values, sensory desertion and, if appropriate, microbiological criteria)

-  appearance and packaging ;

-  storage and marketing conditions

-  shelf-life

-  if appropriate, cooking instructions

-  use (e.g. consumption by final consumer or further processing by the buyer)

-  target group (e.g. food for 'normal' consumers, or for children, babies, old people).

Two different kinds of docu­ments have to be drawn up:

On the one hand, documents which describe the individual steps developed for the con­trol system:

-  product descriptions

-  description of the production process giving details on CCPs, if applicable

-  hazard analysis

-  in the event of CCPs: specification of monitoring measures, critical limits and planned corrective action

-  specification of procedures for confirming the system's effectiveness