window.APP_DATA = { "ifs_standards": [ { "id": "1.1.1*", "text": "La direction générale doit élaborer, mettre en œuvre et maintenir une politique d'entreprise qui comprendra au minimum :\n• la sécurité alimentaire, la qualité, la légalité et l'authenticité des produits\n• l'orientation client\n• la culture de la sécurité alimentaire\n• le développement durable.\nCette politique d'entreprise doit être communiquée à tous les employés et déclinée en objectifs spécifiques pour les services concernés.\nLes objectifs relatifs à la culture de la sécurité alimentaire doivent inclure au minimum la communication sur les politiques et responsabilités en matière de sécurité alimentaire, la formation, le retour d'information des employés sur les questions liées à la sécurité alimentaire et l'évaluation des performances.", "chapter_num": "1", "chapter": "Gouvernance et engagement", "section": "Politique", "ko": false }, { "id": "1.1.2", "text": "Toutes les informations pertinentes relatives à la sécurité alimentaire, à la qualité, à la légalité et à l'authenticité des produits doivent être communiquées efficacement et en temps opportun au personnel concerné.", "chapter_num": "1", "chapter": "Gouvernance et engagement", "section": "Politique", "ko": false }, { "id": "1.2.1*", "text": "La direction générale doit s'assurer que les employés sont conscients de leurs responsabilités en matière de sécurité alimentaire et de qualité des produits et que des mécanismes sont mis en place pour contrôler l'efficacité de leur fonctionnement. Ces mécanismes doivent être clairement identifiés et documentés.", "chapter_num": "1", "chapter": "Gouvernance et engagement", "section": "Structure de l'entreprise", "ko": true }, { "id": "1.2.2", "text": "La direction générale doit fournir des ressources suffisantes et appropriées pour répondre aux exigences du produit et du processus.", "chapter_num": "1", "chapter": "Gouvernance et engagement", "section": "Structure de l'entreprise", "ko": false }, { "id": "1.2.3*", "text": "Le service responsable de la gestion de la sécurité et de la qualité des aliments doit être rattaché directement à la direction générale. Un organigramme présentant la structure de l'entreprise doit être documenté et tenu à jour.", "chapter_num": "1", "chapter": "Gouvernance et engagement", "section": "Structure de l'entreprise", "ko": false }, { "id": "1.2.4", "text": "La haute direction doit s’assurer que tous les processus (documentés et non documentés) sont connus du personnel concerné et sont appliqués de manière cohérente.", "chapter_num": "1", "chapter": "Gouvernance et engagement", "section": "Structure de l'entreprise", "ko": false }, { "id": "1.2.5*", "text": "La direction générale doit maintenir un système garantissant que l'entreprise est tenue informée de toutes les législations pertinentes, des développements scientifiques et techniques, des codes de pratique de l'industrie, des questions de sécurité alimentaire et de qualité des produits, et qu'elle est consciente des facteurs pouvant influencer la défense alimentaire et les risques de fraude alimentaire.", "chapter_num": "1", "chapter": "Gouvernance et engagement", "section": "Structure de l'entreprise", "ko": false }, { "id": "1.2.6*", "text": "La direction générale doit s'assurer que l'organisme de certification est informé de tout changement susceptible d'affecter la capacité de l'entreprise à se conformer aux exigences de certification. Cela comprend, au minimum :\n• tout changement de nom d'entité juridique\n• tout changement de localisation du site de production.\nDans les situations spécifiques suivantes :\n• tout rappel de produit\n• tout rappel et/ou retrait de produit décidé par les autorités pour des raisons de sécurité alimentaire et/ou de fraude alimentaire\n• toute visite des autorités entraînant une mesure obligatoire liée à la sécurité alimentaire et/ou à la fraude alimentaire\nL'organisme de certification doit être informé dans un délai de trois (3) jours ouvrables.", "chapter_num": "1", "chapter": "Gouvernance et engagement", "section": "Structure de l'entreprise", "ko": false }, { "id": "1.3.1*", "text": "La direction générale doit veiller à ce que le système de gestion de la sécurité et de la qualité des aliments soit révisé.\nCette activité doit être planifiée sur une période de 12 mois et sa mise en œuvre ne doit pas dépasser 15 mois. Ces révisions doivent comprendre, au minimum :\n• un examen des objectifs et des politiques, y compris des éléments de la culture de sécurité alimentaire ; • les résultats des audits et des inspections sur site ; • les retours positifs et négatifs des clients ; • la conformité des processus ; • les résultats de l’évaluation de la fraude alimentaire ; • les résultats de l’évaluation de la défense alimentaire ; • les problèmes de conformité ; • l’état des corrections et des mesures correctives ; • les notifications des autorités.", "chapter_num": "1", "chapter": "Gouvernance et engagement", "section": "Revue de direction", "ko": false }, { "id": "1.3.2", "text": "Les actions issues de la revue de direction doivent viser à favoriser l'amélioration. La revue de direction doit évaluer les mesures de suivi des précédentes revues de direction et tout changement susceptible d'affecter le système de gestion de la sécurité et de la qualité des aliments. Elle doit être entièrement documentée.", "chapter_num": "1", "chapter": "Gouvernance et engagement", "section": "Revue de direction", "ko": false }, { "id": "1.3.3", "text": "La direction générale doit identifier et examiner (par exemple, par des audits internes ou des inspections sur site) l'infrastructure et l'environnement de travail nécessaires pour garantir la sécurité alimentaire, la qualité, la légalité et l'authenticité des produits, au moins une fois par période de 12 mois, ou dès que des changements significatifs surviennent. Cela comprend, au minimum :\n• les bâtiments\n• les systèmes d'approvisionnement\n• les machines et équipements\n• les transports\n• les locaux du personnel\n• les conditions environnementales\n• les conditions d'hygiène\n• l'aménagement du lieu de travail\n• les influences externes (par exemple, le bruit, les vibrations).\nEn fonction des risques, les résultats de l'examen doivent être pris en compte pour la planification des investissements.", "chapter_num": "1", "chapter": "Gouvernance et engagement", "section": "Revue de direction", "ko": false }, { "id": "2.1.1.1", "text": "Une procédure doit être documentée, mise en œuvre et tenue à jour pour contrôler les documents et leurs modifications. Tous les documents nécessaires au respect des exigences de sécurité alimentaire, de qualité des produits, de légalité, d'authenticité et des clients doivent être disponibles dans leur dernière version. La raison de toute modification des documents, essentielle au respect de ces exigences, doit être consignée.", "chapter_num": "2", "chapter": "Système de gestion de la sécurité et de la qualité des aliments", "section": "Gestion de la qualité", "ko": false }, { "id": "2.1.1.2", "text": "Le système de gestion de la sécurité et de la qualité des aliments doit être documenté, mis en œuvre et maintenu, et conservé dans un lieu sécurisé. Cela s'applique aux systèmes documentés physiquement et/ou numériquement.", "chapter_num": "2", "chapter": "Système de gestion de la sécurité et de la qualité des aliments", "section": "Gestion de la qualité", "ko": false }, { "id": "2.1.1.3*", "text": "Tous les documents doivent être lisibles, clairs et complets. Ils doivent être accessibles à tout moment au personnel concerné.", "chapter_num": "2", "chapter": "Système de gestion de la sécurité et de la qualité des aliments", "section": "Gestion de la qualité", "ko": false }, { "id": "2.1.2.1", "text": "Les dossiers et informations documentés doivent être lisibles, dûment remplis et authentiques. Ils doivent être conservés de manière à interdire toute révision ou modification ultérieure. Si les dossiers sont documentés électroniquement, un système doit être mis en place pour garantir que seul le personnel autorisé puisse y accéder pour créer ou modifier ces dossiers (par exemple, protection par mot de passe).", "chapter_num": "2", "chapter": "Système de gestion de la sécurité et de la qualité des aliments", "section": "Gestion de la qualité", "ko": false }, { "id": "2.1.2.2*", "text": "Tous les dossiers et informations documentés doivent être conservés conformément aux exigences légales et aux exigences des clients. En l'absence de telles exigences, les dossiers et informations documentés doivent être conservés pendant au moins un an après la date limite de conservation. Pour les produits sans date limite de conservation, la durée de conservation des dossiers et informations documentés doit être justifiée et documentée.", "chapter_num": "2", "chapter": "Système de gestion de la sécurité et de la qualité des aliments", "section": "Gestion de la qualité", "ko": false }, { "id": "2.1.2.3", "text": "Les dossiers et les informations documentées doivent être stockés en toute sécurité et facilement accessibles.", "chapter_num": "2", "chapter": "Système de gestion de la sécurité et de la qualité des aliments", "section": "Gestion de la qualité", "ko": false }, { "id": "2.2.1.1*", "text": "Le système de gestion de la sécurité alimentaire de l'entreprise repose sur un plan HACCP complet, systématique et pleinement mis en œuvre, conforme aux principes du Codex Alimentarius, aux bonnes pratiques de fabrication, aux bonnes pratiques d'hygiène et à toute exigence légale des pays de production et de destination pouvant aller au-delà de ces principes. Ce plan HACCP doit être spécifique et mis en œuvre sur le site de production.", "chapter_num": "2", "chapter": "Système de gestion de la sécurité et de la qualité des aliments", "section": "Gestion de la sécurité alimentaire", "ko": false }, { "id": "2.2.1.2*", "text": "Le plan HACCP doit couvrir toutes les matières premières, tous les matériaux d'emballage, tous les produits ou groupes de produits, ainsi que tous les processus depuis l'entrée des marchandises jusqu'à l'expédition des produits finis, y compris le développement du produit.", "chapter_num": "2", "chapter": "Système de gestion de la sécurité et de la qualité des aliments", "section": "Gestion de la sécurité alimentaire", "ko": false }, { "id": "2.2.1.3", "text": "Le plan HACCP doit s'appuyer sur la littérature scientifique ou sur des avis d'experts obtenus auprès d'autres sources, notamment des associations professionnelles et industrielles, des experts indépendants et des autorités. Ces informations doivent être mises à jour en fonction de tout nouveau développement technique.", "chapter_num": "2", "chapter": "Système de gestion de la sécurité et de la qualité des aliments", "section": "Gestion de la sécurité alimentaire", "ko": false }, { "id": "2.2.1.4", "text": "En cas de modification des matières premières, des matériaux d’emballage, des méthodes de transformation, des infrastructures et/ou des équipements, le plan HACCP doit être révisé afin de garantir le respect des exigences de sécurité des produits.", "chapter_num": "2", "chapter": "Système de gestion de la sécurité et de la qualité des aliments", "section": "Gestion de la sécurité alimentaire", "ko": false }, { "id": "2.3.1.1", "text": "Constitution de l'équipe HACCP :\nL'équipe HACCP doit posséder les connaissances et l'expertise spécifiques appropriées et être une équipe multidisciplinaire comprenant du personnel opérationnel.", "chapter_num": "2", "chapter": "Système de gestion de la sécurité et de la qualité des aliments", "section": "Analyse HACCP", "ko": false }, { "id": "2.3.1.2", "text": "Les responsables du développement et de la maintenance du plan HACCP doivent avoir un chef d’équipe interne et doivent avoir reçu une formation appropriée dans l’application des principes HACCP et une connaissance spécifique des produits et des processus.", "chapter_num": "2", "chapter": "Système de gestion de la sécurité et de la qualité des aliments", "section": "Analyse HACCP", "ko": false }, { "id": "2.3.2.1", "text": "Une description complète du produit doit être documentée et conservée et doit contenir toutes les informations pertinentes sur la sécurité du produit, ce qui comprend, au minimum :\n• composition\n• caractéristiques physiques, organoleptiques, chimiques et microbiologiques\n• exigences légales relatives à la sécurité alimentaire du produit\n• méthodes de traitement, d’emballage, de durabilité (durée de conservation)\n• conditions de stockage, mode de transport et de distribution.", "chapter_num": "2", "chapter": "Système de gestion de la sécurité et de la qualité des aliments", "section": "Analyse HACCP", "ko": false }, { "id": "2.3.3.1", "text": "L’utilisation prévue du produit doit être décrite par rapport à l’utilisation attendue du produit par le consommateur final, en tenant compte des groupes de consommateurs vulnérables.", "chapter_num": "2", "chapter": "Système de gestion de la sécurité et de la qualité des aliments", "section": "Analyse HACCP", "ko": false }, { "id": "2.3.4.1", "text": "Un diagramme de flux doit être documenté et tenu à jour pour chaque produit ou groupe de produits, ainsi que pour toutes les variantes des processus et sous-processus (y compris les reprises et le retraitement). Ce diagramme doit identifier chaque étape et chaque mesure de contrôle définie pour les CCP et autres mesures de contrôle. Il doit être daté et mis à jour en cas de modification.", "chapter_num": "2", "chapter": "Système de gestion de la sécurité et de la qualité des aliments", "section": "Analyse HACCP", "ko": false }, { "id": "2.3.5.1", "text": "Les représentants de l'équipe HACCP doivent vérifier le schéma de flux par des vérifications sur site, à toutes les étapes de l'exploitation et par quart de travail. Le cas échéant, des modifications doivent être apportées au schéma.", "chapter_num": "2", "chapter": "Système de gestion de la sécurité et de la qualité des aliments", "section": "Analyse HACCP", "ko": false }, { "id": "2.3.6.1", "text": "Une analyse des dangers doit être réalisée pour tous les dangers physiques, chimiques (y compris radiologiques et allergènes) et biologiques possibles et prévisibles. L'analyse doit également inclure les dangers liés aux matériaux en contact avec les aliments, aux matériaux d'emballage, ainsi qu'aux dangers liés à l'environnement de travail. L'analyse des dangers doit tenir compte de la probabilité d'occurrence des dangers et de la gravité de leurs effets néfastes sur la santé. Les mesures de maîtrise spécifiques à appliquer pour maîtriser chaque danger significatif doivent être prises en compte.", "chapter_num": "2", "chapter": "Système de gestion de la sécurité et de la qualité des aliments", "section": "Analyse HACCP", "ko": false }, { "id": "2.3.7.1", "text": "La détermination de la question de savoir si l’étape à laquelle une mesure de contrôle est appliquée est un CCP dans le système HACCP doit être facilitée par l’utilisation d’un arbre de décision ou d’autres outils démontrant une approche logique et raisonnée.", "chapter_num": "2", "chapter": "Système de gestion de la sécurité et de la qualité des aliments", "section": "Analyse HACCP", "ko": false }, { "id": "2.3.8.1*", "text": "Pour chaque CCP, des limites critiques doivent être définies et validées pour identifier quand un processus est hors de contrôle.", "chapter_num": "2", "chapter": "Système de gestion de la sécurité et de la qualité des aliments", "section": "Analyse HACCP", "ko": false }, { "id": "2.3.9.1*", "text": "KO N° 2 : Des procédures de surveillance spécifiques, concernant la méthode, la fréquence des mesures ou des observations et l’enregistrement des résultats, doivent être documentées, mises en œuvre et conservées pour chaque CCP, afin de détecter toute perte de contrôle à ce niveau. Chaque CCP défini doit être maîtrisé.\nLa surveillance et le contrôle de chaque CCP doivent être attestés par des enregistrements.", "chapter_num": "2", "chapter": "Système de gestion de la sécurité et de la qualité des aliments", "section": "Analyse HACCP", "ko": true }, { "id": "2.3.9.2", "text": "Les enregistrements de surveillance du CCP doivent être vérifiés par une personne responsable au sein de l’entreprise et conservés pendant une période appropriée.", "chapter_num": "2", "chapter": "Système de gestion de la sécurité et de la qualité des aliments", "section": "Analyse HACCP", "ko": false }, { "id": "2.3.9.3", "text": "Le personnel opérationnel chargé du suivi des mesures de contrôle définies pour les CCP et autres mesures de contrôle doit avoir reçu une formation/instruction spécifique.", "chapter_num": "2", "chapter": "Système de gestion de la sécurité et de la qualité des aliments", "section": "Analyse HACCP", "ko": false }, { "id": "2.3.9.4", "text": "Les mesures de contrôle, autres que celles définies pour les CCP, doivent être surveillées, enregistrées et contrôlées par des critères mesurables ou observables.", "chapter_num": "2", "chapter": "Système de gestion de la sécurité et de la qualité des aliments", "section": "Analyse HACCP", "ko": false }, { "id": "2.3.10.1", "text": "Si la surveillance indique qu'une mesure de contrôle particulière définie pour un CCP ou toute autre mesure de contrôle n'est pas maîtrisée, des mesures correctives doivent être documentées et mises en œuvre. Ces mesures doivent également prendre en compte toute action relative aux produits non conformes et identifier la cause profonde de la perte de contrôle des CCP.", "chapter_num": "2", "chapter": "Système de gestion de la sécurité et de la qualité des aliments", "section": "Analyse HACCP", "ko": false }, { "id": "2.3.11.1", "text": "Les procédures de validation, y compris la revalidation après toute modification pouvant avoir un impact sur la sécurité alimentaire, doivent être documentées, mises en œuvre et maintenues afin de garantir que le plan HACCP est apte à contrôler efficacement les dangers identifiés.", "chapter_num": "2", "chapter": "Système de gestion de la sécurité et de la qualité des aliments", "section": "Analyse HACCP", "ko": false }, { "id": "2.3.11.2*", "text": "Des procédures de vérification doivent être documentées, mises en œuvre et maintenues afin de confirmer le bon fonctionnement du plan HACCP. Les activités de vérification du plan HACCP, par exemple :\n• audits internes\n• tests\n• échantillonnage\n• écarts et non-conformités\n• réclamations\ndoivent être effectuées au moins une fois par période de 12 mois ou dès que des changements significatifs surviennent. Les résultats de cette vérification doivent être enregistrés et intégrés au plan HACCP.", "chapter_num": "2", "chapter": "Système de gestion de la sécurité et de la qualité des aliments", "section": "Analyse HACCP", "ko": false }, { "id": "2.3.12.1", "text": "• les résultats des mesures de contrôle définies pour les CCP et autres activités de surveillance des mesures de contrôle\n• les dossiers de formation du personnel chargé de la surveillance des CCP\n• les écarts et non-conformités observés et les actions correctives mises en œuvre doivent être disponibles.", "chapter_num": "2", "chapter": "Système de gestion de la sécurité et de la qualité des aliments", "section": "Analyse HACCP", "ko": false }, { "id": "3.1.1", "text": "Tout le personnel effectuant des travaux affectant la sécurité, la qualité, la légalité et l’authenticité des produits doit posséder les compétences requises, adaptées à son rôle, résultant de son éducation, de son expérience professionnelle et/ou de sa formation.", "chapter_num": "3", "chapter": "Gestion des ressources", "section": "Ressources humaines", "ko": false }, { "id": "3.1.2", "text": "Les responsabilités, les compétences et les descriptions de poste pour tous les postes ayant un impact sur la sécurité alimentaire et la qualité des produits doivent être documentées, mises en œuvre et tenues à jour. L'attribution des rôles clés doit être définie.", "chapter_num": "3", "chapter": "Gestion des ressources", "section": "Ressources humaines", "ko": false }, { "id": "3.2.1*", "text": "Les exigences fondées sur les risques relatives à l'hygiène personnelle doivent être documentées, mises en œuvre et maintenues et doivent inclure, au minimum, les domaines suivants :\n• cheveux et barbes\n• vêtements de protection (y compris leurs conditions d'utilisation dans les locaux du personnel)\n• lavage, désinfection et hygiène des mains\n• manger, boire, fumer/vapoter ou toute autre consommation de tabac\n• mesures à prendre en cas de coupures ou d'abrasions cutanées\n• ongles, bijoux, faux ongles/cils et effets personnels (y compris les médicaments)\n• déclaration des maladies infectieuses et des affections ayant un impact sur la sécurité alimentaire via une procédure de dépistage médical.", "chapter_num": "3", "chapter": "Gestion des ressources", "section": "Hygiène personnelle", "ko": false }, { "id": "3.2.2*", "text": "Les exigences en matière d’hygiène personnelle doivent être comprises et appliquées par tout le personnel, les entrepreneurs et les visiteurs concernés.", "chapter_num": "3", "chapter": "Gestion des ressources", "section": "Hygiène personnelle", "ko": true }, { "id": "3.2.3", "text": "Le respect des exigences d’hygiène personnelle doit être contrôlé à une fréquence basée sur les risques, mais au moins une fois par période de 3 mois.", "chapter_num": "3", "chapter": "Gestion des ressources", "section": "Hygiène personnelle", "ko": false }, { "id": "3.2.4", "text": "Un programme basé sur les risques doit être mis en œuvre et maintenu pour contrôler l’efficacité de l’hygiène des mains.", "chapter_num": "3", "chapter": "Gestion des ressources", "section": "Hygiène personnelle", "ko": false }, { "id": "3.2.5", "text": "Le port de bijoux visibles (y compris les piercings) et de montres est interdit. Toute exception doit avoir fait l'objet d'une évaluation approfondie des risques et être gérée efficacement.", "chapter_num": "3", "chapter": "Gestion des ressources", "section": "Hygiène personnelle", "ko": false }, { "id": "3.2.6", "text": "Les coupures et écorchures cutanées doivent être recouvertes d'un pansement/bandage ne présentant aucun risque de contamination. Les pansements/bandages doivent être imperméables et d'une couleur différente de celle du produit. Le cas échéant :\n• Les pansements/bandages doivent contenir une bande métallique\n• Porter des gants à usage unique.", "chapter_num": "3", "chapter": "Gestion des ressources", "section": "Hygiène personnelle", "ko": false }, { "id": "3.2.7", "text": "Dans les zones de travail où le port d'un couvre-chef et/ou d'un cache-barbe (couvre-chef) est obligatoire, les cheveux doivent être entièrement couverts pour éviter la contamination du produit.", "chapter_num": "3", "chapter": "Gestion des ressources", "section": "Hygiène personnelle", "ko": false }, { "id": "3.2.8*", "text": "Des règles d'utilisation doivent être mises en œuvre pour les zones de travail/activités où il est obligatoire de porter des gants (de couleur différente de la couleur du produit).", "chapter_num": "3", "chapter": "Gestion des ressources", "section": "Hygiène personnelle", "ko": false }, { "id": "3.2.9", "text": "Des vêtements de protection adéquats doivent être fournis en quantité suffisante pour chaque employé.", "chapter_num": "3", "chapter": "Gestion des ressources", "section": "Hygiène personnelle", "ko": false }, { "id": "3.2.10", "text": "Tous les vêtements de protection doivent être lavés soigneusement et régulièrement en interne, par des prestataires agréés ou par les employés. Cette décision doit être documentée et basée sur les risques.\nLes exigences relatives au lavage doivent garantir au minimum les points suivants :\n• une séparation suffisante entre les vêtements sales et propres à tout moment ;\n• des conditions de lavage concernant la température de l'eau et le dosage de la lessive ;\n• la prévention de toute contamination jusqu'à l'utilisation.\n• l'efficacité du lavage doit être contrôlée.", "chapter_num": "3", "chapter": "Gestion des ressources", "section": "Hygiène personnelle", "ko": false }, { "id": "3.2.11", "text": "En cas de problème de santé ou de maladie infectieuse susceptible d’avoir un impact sur la sécurité alimentaire, des mesures doivent être prises pour minimiser les risques de contamination.", "chapter_num": "3", "chapter": "Gestion des ressources", "section": "Hygiène personnelle", "ko": false }, { "id": "3.3.1", "text": "Des programmes de formation et/ou d'instruction documentés doivent être mis en œuvre en fonction des exigences du produit et du processus et des besoins de formation des employés, en fonction de leur poste, et doivent inclure :\n• le contenu de la formation\n• la fréquence de la formation\n• les tâches des employés\n• les langues\n• le formateur/tuteur qualifié\n• l'évaluation de l'efficacité de la formation.", "chapter_num": "3", "chapter": "Gestion des ressources", "section": "Formation et instruction", "ko": false }, { "id": "3.3.2*", "text": "Les programmes de formation et/ou d'instruction documentés s'appliquent à l'ensemble du personnel, y compris les travailleurs saisonniers, temporaires et externes, employés dans le secteur concerné. Dès leur embauche et avant leur prise de fonction, ils doivent être formés conformément aux programmes de formation et d'instruction documentés.", "chapter_num": "3", "chapter": "Gestion des ressources", "section": "Formation et instruction", "ko": false }, { "id": "3.3.3", "text": "Les enregistrements de toutes les formations et instructions doivent être disponibles, indiquant :\n• la liste des participants (avec leur signature)\n• la date\n• la durée\n• le contenu de la formation\n• le nom du formateur/tuteur.\nUne procédure ou un programme doit être documenté, mis en œuvre et tenu à jour pour prouver l’efficacité des programmes de formation et/ou d’instruction.", "chapter_num": "3", "chapter": "Gestion des ressources", "section": "Formation et instruction", "ko": false }, { "id": "3.3.4", "text": "Le contenu des formations et/ou des instructions doit être révisé et mis à jour si nécessaire. Une attention particulière doit être accordée aux points suivants :\n• sécurité alimentaire\n• authenticité des produits, y compris la fraude alimentaire\n• qualité des produits\n• défense alimentaire\n• exigences légales relatives aux aliments\n• modifications des produits/processus\n• retour d’expérience des programmes de formation/instruction documentés précédents.", "chapter_num": "3", "chapter": "Gestion des ressources", "section": "Formation et instruction", "ko": false }, { "id": "3.4.1*", "text": "Des locaux adéquats doivent être mis à disposition du personnel. Leur taille doit être proportionnelle à celle du personnel, leur équipement doit être adapté et leur conception et leur contrôle doivent minimiser les risques pour la sécurité alimentaire. Ces locaux doivent être entretenus de manière à prévenir toute contamination.", "chapter_num": "3", "chapter": "Gestion des ressources", "section": "Installations pour le personnel", "ko": false }, { "id": "3.4.2", "text": "Les risques de contamination des produits par des aliments, des boissons et/ou des corps étrangers doivent être minimisés. Il convient de prêter attention aux aliments et boissons provenant des distributeurs automatiques, de la cantine et/ou apportés au travail par le personnel.", "chapter_num": "3", "chapter": "Gestion des ressources", "section": "Installations pour le personnel", "ko": false }, { "id": "3.4.3", "text": "Les vestiaires doivent être situés de manière à permettre un accès direct aux zones de manipulation des produits alimentaires non emballés. Lorsque l'infrastructure ne le permet pas, des mesures alternatives doivent être mises en œuvre et maintenues pour minimiser les risques de contamination des produits. Les vêtements d'extérieur et les vêtements de protection doivent être stockés séparément, sauf si des mesures alternatives sont mises en œuvre et maintenues pour prévenir les risques de contamination.", "chapter_num": "3", "chapter": "Gestion des ressources", "section": "Installations pour le personnel", "ko": false }, { "id": "3.4.4", "text": "Les toilettes ne doivent pas avoir d'accès direct aux zones de manipulation des produits et ne doivent pas présenter de risque de contamination. Elles doivent être équipées de lavabos adaptés. Elles doivent disposer d'une ventilation naturelle ou mécanique adéquate. Tout flux d'air mécanique d'une zone contaminée vers une zone propre doit être évité.", "chapter_num": "3", "chapter": "Gestion des ressources", "section": "Installations pour le personnel", "ko": false }, { "id": "3.4.5*", "text": "Des installations pour l'hygiène des mains doivent être mises à disposition et doivent comprendre, au minimum :\n• un nombre suffisant de lavabos\n• un emplacement approprié aux points d'accès et/ou à l'intérieur des zones de production\n• une installation réservée au lavage des mains.\nLa nécessité d'équipements similaires dans d'autres zones (par exemple, la zone d'emballage) sera fonction des risques.", "chapter_num": "3", "chapter": "Gestion des ressources", "section": "Installations pour le personnel", "ko": false }, { "id": "3.4.6", "text": "Les installations d’hygiène des mains doivent fournir :\n• de l’eau potable courante à une température adéquate\n• un équipement de nettoyage et de désinfection adéquat\n• des moyens adéquats pour le séchage des mains.", "chapter_num": "3", "chapter": "Gestion des ressources", "section": "Installations pour le personnel", "ko": false }, { "id": "3.4.7", "text": "Lorsque les processus nécessitent un contrôle d’hygiène plus strict, l’équipement de lavage des mains doit en outre fournir :\n• des accessoires sans contact avec les mains\n• une désinfection des mains\n• un conteneur à déchets avec ouverture sans contact avec les mains.", "chapter_num": "3", "chapter": "Gestion des ressources", "section": "Installations pour le personnel", "ko": false }, { "id": "3.4.8", "text": "Si nécessaire, des installations de nettoyage et de désinfection doivent être disponibles et utilisées pour les bottes, les chaussures et autres vêtements de protection.", "chapter_num": "3", "chapter": "Gestion des ressources", "section": "Installations pour le personnel", "ko": false }, { "id": "4.1.1", "text": "Une procédure doit être mise en œuvre et maintenue pour identifier les besoins et attentes fondamentaux des clients. Les retours issus de ce processus doivent contribuer à l'amélioration continue de l'entreprise.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Orientation client et accord contractuel", "ko": false }, { "id": "4.1.2", "text": "Toutes les exigences relatives à la sécurité alimentaire et à la qualité des produits, dans le cadre du contrat client et de toute révision de ces clauses, doivent être communiquées à chaque service concerné et mises en œuvre par celui-ci.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Orientation client et accord contractuel", "ko": false }, { "id": "4.1.3*", "text": "Lorsqu'il existe des accords clients relatifs à :\n• la recette du produit (y compris les caractéristiques des matières premières)\n• le procédé\n• les exigences technologiques\n• les plans de test et de surveillance\n• l'emballage\n• l'étiquetage\nceux-ci doivent être respectés.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Orientation client et accord contractuel", "ko": true }, { "id": "4.1.4", "text": "Conformément aux exigences des clients, la direction générale doit informer ses clients concernés, dans les meilleurs délais, de tout problème lié à la sécurité ou à la légalité des produits, y compris les écarts et les non-conformités identifiés par les autorités compétentes.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Orientation client et accord contractuel", "ko": false }, { "id": "4.10.1*", "text": "Les programmes de nettoyage et de désinfection basés sur les risques doivent être validés, documentés et mis en œuvre.\nCes programmes doivent préciser :\n• les objectifs\n• les responsabilités\n• les produits utilisés et leurs instructions d’utilisation\n• le dosage des produits chimiques de nettoyage et de désinfection\n• les zones et les plages horaires des activités de nettoyage et de désinfection\n• la fréquence de nettoyage et de désinfection\n• les critères de nettoyage en place (NEP), le cas échéant\n• les exigences en matière de documentation\n• les symboles de danger (si nécessaire).", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Nettoyage et désinfection", "ko": false }, { "id": "4.10.2", "text": "Des activités de nettoyage et de désinfection doivent être mises en œuvre et doivent permettre de nettoyer efficacement les locaux, les installations et les équipements.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Nettoyage et désinfection", "ko": false }, { "id": "4.10.3", "text": "Les activités de nettoyage et de désinfection doivent être documentées et ces enregistrements doivent être vérifiés par une personne responsable désignée dans l'entreprise.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Nettoyage et désinfection", "ko": false }, { "id": "4.10.4*", "text": "Seul un personnel compétent doit effectuer les activités de nettoyage et de désinfection. Le personnel doit être formé et recyclé pour appliquer les programmes de nettoyage et de désinfection.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Nettoyage et désinfection", "ko": false }, { "id": "4.10.5*", "text": "L'usage prévu du matériel de nettoyage et de désinfection doit être clairement spécifié. Il doit être utilisé et stocké de manière à éviter toute contamination.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Nettoyage et désinfection", "ko": false }, { "id": "4.10.6", "text": "Des fiches de données de sécurité et des instructions d'utilisation pour les produits chimiques de nettoyage et de désinfection doivent être disponibles sur site. Le personnel chargé des activités de nettoyage et de désinfection doit être en mesure de démontrer sa connaissance de ces instructions.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Nettoyage et désinfection", "ko": false }, { "id": "4.10.7", "text": "L'efficacité des mesures de nettoyage et de désinfection doit être vérifiée. Cette vérification doit s'appuyer sur un programme d'échantillonnage basé sur les risques et prendre en compte une ou plusieurs actions, par exemple :\n• Inspection visuelle\n• Tests rapides\n• Méthodes d'analyse.\nLes actions résultantes doivent être documentées.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Nettoyage et désinfection", "ko": false }, { "id": "4.10.8", "text": "Les calendriers de nettoyage et de désinfection doivent être révisés et modifiés en cas de changement des produits, des processus ou de l’équipement de nettoyage et de désinfection, si nécessaire.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Nettoyage et désinfection", "ko": false }, { "id": "4.10.9", "text": "Lorsqu'une entreprise fait appel à un prestataire de services tiers pour des activités de nettoyage et de désinfection dans les zones de production, toutes les exigences mentionnées ci-dessus doivent être documentées dans le contrat de service.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Nettoyage et désinfection", "ko": false }, { "id": "4.11.1*", "text": "Une procédure de gestion des déchets doit être documentée, mise en œuvre et maintenue pour éviter la contamination croisée.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Gestion des déchets", "ko": false }, { "id": "4.11.2", "text": "Toutes les exigences légales locales en matière d’élimination des déchets doivent être respectées.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Gestion des déchets", "ko": false }, { "id": "4.11.3", "text": "Les déchets alimentaires et autres doivent être éliminés le plus rapidement possible des zones où sont manipulés les aliments. L'accumulation de déchets doit être évitée.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Gestion des déchets", "ko": false }, { "id": "4.11.4", "text": "Les conteneurs de collecte des déchets doivent être clairement marqués, conçus et entretenus de manière appropriée, faciles à nettoyer et, si nécessaire, désinfectés.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Gestion des déchets", "ko": false }, { "id": "4.11.5", "text": "Si une entreprise décide de séparer les déchets alimentaires et de les réintroduire dans la chaîne d’approvisionnement en aliments pour animaux, des mesures ou des procédures doivent être mises en œuvre pour éviter la contamination ou la détérioration de ces matières.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Gestion des déchets", "ko": false }, { "id": "4.11.6", "text": "Les déchets doivent être collectés dans des conteneurs séparés, conformément au mode d'élimination prévu. Ces déchets doivent être éliminés uniquement par des tiers agréés. L'entreprise doit tenir un registre de l'élimination des déchets.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Gestion des déchets", "ko": false }, { "id": "4.12.1*", "text": "En fonction des risques, des procédures doivent être documentées, mises en œuvre et maintenues pour prévenir la contamination par des matières étrangères. Les produits contaminés doivent être traités comme des produits non conformes.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Atténuation des risques liés aux matières étrangères et aux produits chimiques", "ko": true }, { "id": "4.12.2", "text": "Les produits transformés doivent être protégés contre toute contamination physique, notamment :\n• les contaminants environnementaux\n• les huiles ou les liquides s'écoulant des machines\n• les déversements de poussière.\nUne attention particulière doit également être accordée aux risques de contamination des produits causés par :\n• les équipements et ustensiles\n• les canalisations\n• les passerelles\n• les plateformes\n• les échelles.\nSi, pour des raisons technologiques et/ou des besoins, il n'est pas possible de protéger les produits, des mesures de contrôle appropriées doivent être mises en œuvre.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Atténuation des risques liés aux matières étrangères et aux produits chimiques", "ko": false }, { "id": "4.12.3", "text": "Tous les produits chimiques présents sur le site doivent être adaptés à leur usage, étiquetés, stockés et manipulés de manière à ne pas présenter de risques de contamination.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Atténuation des risques liés aux matières étrangères et aux produits chimiques", "ko": false }, { "id": "4.12.4", "text": "Lorsque des détecteurs de métaux et/ou d'autres corps étrangers sont requis, ils doivent être installés de manière à garantir une efficacité de détection maximale et à prévenir toute contamination ultérieure. Les détecteurs doivent être soumis à une maintenance afin d'éviter tout dysfonctionnement au moins une fois par période de 12 mois, ou dès qu'un changement important survient.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Atténuation des risques liés aux matières étrangères et aux produits chimiques", "ko": false }, { "id": "4.12.5", "text": "La précision de tous les équipements et méthodes conçus pour détecter et/ou éliminer les corps étrangers doit être spécifiée. Des tests de fonctionnalité de ces équipements et méthodes doivent être effectués à une fréquence adaptée aux risques. En cas de dysfonctionnement ou de panne, l'impact sur les produits et les processus doit être évalué.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Atténuation des risques liés aux matières étrangères et aux produits chimiques", "ko": false }, { "id": "4.12.6", "text": "Les produits potentiellement contaminés doivent être isolés. L'accès et les manipulations ultérieures ou les tests de ces produits isolés doivent être effectués uniquement par du personnel autorisé.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Atténuation des risques liés aux matières étrangères et aux produits chimiques", "ko": false }, { "id": "4.12.7", "text": "Dans les zones où sont manipulées des matières premières, des produits semi-finis et finis, l'utilisation de verre et/ou de matériaux cassants doit être exclue ; toutefois, lorsque la présence de verre et/ou de matériaux cassants ne peut être évitée, les risques doivent être contrôlés et le verre et/ou les matériaux cassants doivent être propres et ne présenter aucun risque pour la sécurité du produit.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Atténuation des risques liés aux matières étrangères et aux produits chimiques", "ko": false }, { "id": "4.12.8", "text": "Des mesures fondées sur les risques doivent être mises en œuvre et maintenues pour la manipulation des emballages en verre, des récipients en verre ou d'autres types de récipients au cours du processus de production (retournement, soufflage, rinçage, etc.). Après cette étape, il ne doit plus y avoir de risque de contamination.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Atténuation des risques liés aux matières étrangères et aux produits chimiques", "ko": false }, { "id": "4.12.9", "text": "Des procédures doivent être documentées, mises en œuvre et tenues à jour, décrivant les mesures à prendre en cas de bris de verre et/ou de matériaux cassants. Ces mesures doivent comprendre l'identification des marchandises à isoler, la désignation du personnel autorisé, le nettoyage et, si nécessaire, la désinfection de l'environnement de production, ainsi que la libération de la ligne de production pour la poursuite de la production.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Atténuation des risques liés aux matières étrangères et aux produits chimiques", "ko": false }, { "id": "4.12.10", "text": "Les bris de verre et de matériaux fragiles doivent être enregistrés. Les exceptions doivent être justifiées et documentées.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Atténuation des risques liés aux matières étrangères et aux produits chimiques", "ko": false }, { "id": "4.12.11", "text": "Lorsque l’inspection visuelle est utilisée pour détecter des matières étrangères, les employés doivent être formés et les changements opérationnels doivent être effectués à une fréquence appropriée pour maximiser l’efficacité du processus.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Atténuation des risques liés aux matières étrangères et aux produits chimiques", "ko": false }, { "id": "4.12.12", "text": "Dans les zones où sont manipulées des matières premières, des produits semi-finis et finis, l'utilisation du bois doit être exclue ; toutefois, lorsque la présence de bois ne peut être évitée, les risques doivent être contrôlés et le bois doit être propre et ne présenter aucun risque pour la sécurité du produit.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Atténuation des risques liés aux matières étrangères et aux produits chimiques", "ko": false }, { "id": "4.13.1", "text": "Les locaux et les équipements du site doivent être conçus, construits et entretenus de manière à prévenir les infestations de parasites.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Surveillance et contrôle des nuisibles", "ko": false }, { "id": "4.13.2*", "text": "Les mesures de lutte antiparasitaire basées sur les risques doivent être documentées, mises en œuvre et maintenues. Elles doivent être conformes aux exigences légales locales et prendre en compte, au minimum :\n• l’environnement de l’usine (parasites potentiels et ciblés)\n• le type de matière première/produit fini\n• le plan du site avec la zone d’application (carte des appâts)\n• les aménagements constructifs sensibles à l’activité des nuisibles, par exemple les plafonds, les caves, les canalisations, les angles\n• l’identification des appâts sur site\n• les responsabilités, internes et externes\n• les agents utilisés et leurs instructions d’utilisation et de sécurité\n• la fréquence des inspections\n• les locaux de stockage loués, le cas échéant.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Surveillance et contrôle des nuisibles", "ko": false }, { "id": "4.13.3", "text": "Lorsqu'une entreprise fait appel à un prestataire tiers pour la lutte antiparasitaire, toutes les exigences susmentionnées doivent être consignées dans le contrat de service. Une personne compétente au sein de l'entreprise doit être désignée pour superviser les activités de lutte antiparasitaire.\nMême si le service de lutte antiparasitaire est externalisé, la responsabilité des actions nécessaires (y compris la supervision continue des activités de lutte antiparasitaire) reste au sein de l'entreprise.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Surveillance et contrôle des nuisibles", "ko": false }, { "id": "4.13.4", "text": "Les inspections de lutte antiparasitaire et les mesures qui en découlent doivent être documentées. La mise en œuvre des mesures doit être surveillée et enregistrée. Toute infestation doit être documentée et des mesures de contrôle doivent être prises.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Surveillance et contrôle des nuisibles", "ko": false }, { "id": "4.13.5", "text": "Les appâts, pièges et exterminateurs d’insectes doivent être pleinement fonctionnels, en nombre suffisant, conçus à cet effet, placés dans des positions appropriées et utilisés de manière à éviter la contamination.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Surveillance et contrôle des nuisibles", "ko": false }, { "id": "4.13.6", "text": "Les livraisons entrantes doivent être inspectées à leur arrivée pour détecter la présence de nuisibles.\nToute constatation doit être enregistrée.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Surveillance et contrôle des nuisibles", "ko": false }, { "id": "4.13.7", "text": "L'efficacité des mesures de lutte antiparasitaire doit être surveillée, notamment par une analyse des tendances, afin de permettre la prise de mesures appropriées en temps opportun. Des enregistrements de cette surveillance doivent être disponibles.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Surveillance et contrôle des nuisibles", "ko": false }, { "id": "4.14.1*", "text": "Toutes les marchandises entrantes, y compris les matériaux d'emballage et les étiquettes, doivent être vérifiées afin de vérifier leur conformité aux spécifications et à un plan de surveillance basé sur les risques. Ce plan doit être justifié par une évaluation des risques. Les enregistrements de ces inspections doivent être disponibles.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Réception et stockage des marchandises", "ko": false }, { "id": "4.14.2*", "text": "Un système doit être mis en œuvre et maintenu pour garantir que les conditions de stockage des matières premières, des produits semi-finis, des produits finis et des matériaux d'emballage correspondent aux spécifications du produit et n'ont aucun impact négatif sur les autres produits.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Réception et stockage des marchandises", "ko": false }, { "id": "4.14.3", "text": "Les matières premières, les matériaux d’emballage, les produits semi-finis et finis doivent être stockés de manière à minimiser les risques de contamination ou tout autre impact négatif.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Réception et stockage des marchandises", "ko": false }, { "id": "4.14.4", "text": "Des installations de stockage adéquates doivent être disponibles pour la gestion et le stockage des matériaux de travail, des auxiliaires de fabrication et des additifs. Le personnel responsable de la gestion des installations de stockage doit être formé.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Réception et stockage des marchandises", "ko": false }, { "id": "4.14.5*", "text": "Tous les produits doivent être identifiés. L'utilisation des produits doit être effectuée conformément aux principes du premier entré, premier sorti et/ou du premier périmé, premier sorti.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Réception et stockage des marchandises", "ko": false }, { "id": "4.14.6", "text": "Lorsqu'une entreprise fait appel à un prestataire de services de stockage tiers, celui-ci doit être certifié IFS Logistics ou toute autre norme de certification reconnue par la GFSI couvrant son périmètre d'activité. À défaut, toutes les exigences équivalentes aux pratiques de stockage de l'entreprise doivent être respectées, ce qui sera défini dans le contrat correspondant.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Réception et stockage des marchandises", "ko": false }, { "id": "4.15.1*", "text": "Les conditions à l'intérieur des véhicules, telles que l'absence, par exemple :\n• d'odeurs étranges\n• d'une forte charge de poussière\n• d'une humidité défavorable\n• de nuisibles\n• de moisissures\ndoivent être vérifiées avant le chargement et documentées afin de garantir le respect des conditions définies.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Transport", "ko": false }, { "id": "4.15.2", "text": "Lorsque des marchandises sont transportées à certaines températures, la température à l’intérieur des véhicules doit être vérifiée et documentée avant le chargement.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Transport", "ko": false }, { "id": "4.15.3", "text": "Les procédures visant à prévenir la contamination pendant le transport, y compris le chargement et le déchargement, doivent être documentées, mises en œuvre et conservées. Différentes catégories de marchandises (alimentaires/non alimentaires) doivent être prises en compte, le cas échéant.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Transport", "ko": false }, { "id": "4.15.4", "text": "Lorsque des marchandises sont transportées à certaines températures, le maintien de la plage de températures appropriée pendant le transport doit être assuré et documenté.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Transport", "ko": false }, { "id": "4.15.5", "text": "Des exigences d'hygiène fondées sur les risques doivent être appliquées à tous les véhicules et équipements de transport utilisés pour le chargement/déchargement (par exemple, les tuyaux des silos). Les mesures prises doivent être consignées.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Transport", "ko": false }, { "id": "4.15.6", "text": "Les zones de chargement/déchargement doivent être adaptées à leur usage prévu. Elles doivent être construites de manière à :\n• réduire les risques d'ingestion de nuisibles ; • protéger les produits des intempéries ; • éviter l'accumulation de déchets ; • prévenir la condensation et le développement de moisissures ; • faciliter le nettoyage et, si nécessaire, la désinfection.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Transport", "ko": false }, { "id": "4.15.7", "text": "Lorsqu'une entreprise fait appel à un prestataire de transport tiers, celui-ci doit être certifié IFS Logistics ou toute autre norme de certification reconnue par la GFSI couvrant son périmètre d'activité. À défaut, toutes les exigences applicables, équivalentes à celles des pratiques de transport de l'entreprise, doivent être respectées, ce qui sera défini dans le contrat correspondant.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Transport", "ko": false }, { "id": "4.16.1*", "text": "Un plan de maintenance doit être documenté, mis en œuvre et tenu à jour. Il couvre tous les équipements critiques (y compris les locaux de transport et de stockage) afin de garantir la sécurité alimentaire, la qualité et la légalité des produits. Cela s'applique aussi bien aux activités de maintenance internes qu'aux prestataires de services. Ce plan doit préciser les responsabilités, les priorités et les échéances.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Entretien et réparation", "ko": false }, { "id": "4.16.2", "text": "La sécurité alimentaire, la qualité, la légalité et l'authenticité des produits doivent être garanties pendant et après les travaux d'entretien et de réparation. Des registres des travaux d'entretien et de réparation doivent être conservés.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Entretien et réparation", "ko": false }, { "id": "4.16.3", "text": "Tous les matériaux utilisés pour l’entretien et la réparation doivent être adaptés à l’usage prévu et ne doivent pas présenter de risques de contamination.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Entretien et réparation", "ko": false }, { "id": "4.16.4", "text": "Les pannes et dysfonctionnements des locaux et des équipements (y compris les transports) essentiels à la sécurité alimentaire et à la qualité des produits doivent être identifiés, documentés et examinés afin de permettre des actions rapides et d'améliorer le plan de maintenance.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Entretien et réparation", "ko": false }, { "id": "4.16.5", "text": "Des réparations temporaires doivent être effectuées afin de ne pas compromettre la sécurité alimentaire et la qualité des produits. Ces travaux doivent être documentés et un délai à court terme doit être fixé pour la résolution du problème.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Entretien et réparation", "ko": false }, { "id": "4.16.6", "text": "Lorsqu'une entreprise fait appel à un prestataire de services de maintenance et de réparation tiers, toutes les exigences de l'entreprise concernant le matériel, l'équipement et les règles opérationnelles doivent être définies, documentées et conservées dans le contrat de service, afin d'éviter toute contamination du produit.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Entretien et réparation", "ko": false }, { "id": "4.17.1*", "text": "L'équipement doit être conçu et défini de manière adaptée à l'usage prévu.\nAvant la mise en service d'un nouvel équipement, la conformité aux exigences de sécurité alimentaire, de qualité du produit, de légalité et des clients doit être validée.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Équipement", "ko": false }, { "id": "4.17.2", "text": "Pour tous les équipements et ustensiles susceptibles d'avoir un impact sur le produit, des preuves doivent être documentées afin de démontrer la conformité aux exigences légales.\nEn l'absence d'exigences légales spécifiques, des preuves doivent être disponibles, par exemple :\n• certificat de conformité\n• spécifications techniques\n• auto-déclaration du fabricant prouvant qu'ils sont adaptés à l'usage prévu.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Équipement", "ko": false }, { "id": "4.17.3", "text": "L'équipement doit être situé de manière à permettre des opérations de nettoyage, de désinfection et d'entretien efficaces.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Équipement", "ko": false }, { "id": "4.17.4", "text": "Tous les équipements de production doivent être dans un état qui ne compromet pas la sécurité alimentaire et la qualité du produit.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Équipement", "ko": false }, { "id": "4.17.5", "text": "En cas de modification de l'équipement, les caractéristiques du processus doivent être revues afin de garantir le respect de la sécurité alimentaire, de la qualité du produit, de la légalité, de l'authenticité et des exigences du client.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Équipement", "ko": false }, { "id": "4.18.1*", "text": "Un système de traçabilité doit être documenté, mis en œuvre et maintenu afin de permettre l'identification des lots de produits et leur lien avec les lots de matières premières, les matériaux d'emballage destinés au contact alimentaire et/ou les matériaux portant des informations légales et/ou pertinentes en matière de sécurité alimentaire. Ce système doit intégrer tous les enregistrements pertinents concernant :\n• la réception\n• la transformation à toutes les étapes\n• le recours aux produits retravaillés\n• la distribution.\nLa traçabilité doit être assurée et documentée jusqu'à la livraison au client.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Traçabilité", "ko": true }, { "id": "4.18.2*", "text": "Le système de traçabilité, y compris le bilan massique, doit être testé au moins une fois par période de 12 mois ou dès que des changements significatifs surviennent. Les échantillons d'essai doivent refléter la complexité de la gamme de produits de l'entreprise. Les enregistrements d'essai doivent démontrer la traçabilité en amont et en aval (des produits livrés aux matières premières, et inversement).", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Traçabilité", "ko": false }, { "id": "4.18.3", "text": "La traçabilité, des produits finis aux matières premières et jusqu'aux clients, doit être réalisée dans un délai maximum de quatre (4) heures. Les résultats des tests, y compris le délai d'obtention des informations, doivent être enregistrés et, si nécessaire, des mesures doivent être prises. Si un délai inférieur à quatre (4) heures est requis, les objectifs de délai doivent être conformes aux exigences du client.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Traçabilité", "ko": false }, { "id": "4.18.4", "text": "L'étiquetage des lots de produits semi-finis ou finis doit être effectué au moment de l'emballage afin d'en garantir la traçabilité.\n\nLorsque l'étiquetage est effectué ultérieurement, les marchandises stockées temporairement doivent porter un étiquetage de lot spécifique. La durée de conservation (par exemple, la date limite de consommation) des marchandises étiquetées doit être définie à partir du lot de production d'origine.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Traçabilité", "ko": false }, { "id": "4.18.5", "text": "Si le client le demande, des échantillons représentatifs identifiés du lot de fabrication ou du numéro de lot doivent être stockés de manière appropriée et conservés jusqu'à l'expiration de la date limite de consommation ou de la date limite de consommation des produits finis et, si nécessaire, pendant une période déterminée au-delà de cette date.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Traçabilité", "ko": false }, { "id": "4.19.1", "text": "Une liste constamment mise à jour de toutes les matières premières contenant des allergènes utilisées dans l'établissement doit être tenue. Elle doit également identifier tous les mélanges et formules auxquels ces matières premières contenant des allergènes sont ajoutées.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Atténuation des risques liés aux allergènes", "ko": false }, { "id": "4.19.2*", "text": "Des mesures fondées sur les risques doivent être mises en œuvre et maintenues de la réception à l'expédition, afin de minimiser toute contamination croisée potentielle des produits par des allergènes. Les risques potentiels de contamination croisée doivent être pris en compte, notamment en ce qui concerne :\n• l'environnement\n• le transport\n• le stockage\n• les matières premières\n• le personnel (y compris les sous-traitants et les visiteurs).\nLes mesures mises en œuvre doivent faire l'objet d'un suivi.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Atténuation des risques liés aux allergènes", "ko": false }, { "id": "4.19.3", "text": "Les produits finis contenant des allergènes nécessitant une déclaration doivent être déclarés conformément aux exigences légales. Les contaminations croisées accidentelles ou techniquement inévitables d'allergènes légalement déclarés et de traces doivent être étiquetées. La décision doit être basée sur l'analyse des risques. Le risque de contamination croisée avec des allergènes provenant de matières premières transformées dans l'entreprise doit également être pris en compte sur l'étiquette du produit.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Atténuation des risques liés aux allergènes", "ko": false }, { "id": "4.2.1.1*", "text": "Les spécifications doivent être documentées et mises en œuvre pour tous les produits finis. Elles doivent être à jour, claires et conformes aux exigences légales et aux exigences du client.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Spécifications et formules", "ko": false }, { "id": "4.2.1.2", "text": "Cette procédure doit inclure la mise à jour des spécifications du produit fini en cas de modification relative à :\n• les matières premières\n• les formules/recettes\n• les procédés ayant un impact sur les produits finis\n• les matériaux d’emballage ayant un impact sur les produits finis.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Spécifications et formules", "ko": false }, { "id": "4.2.1.3*", "text": "KO N° 5 : Des spécifications doivent être documentées et mises en œuvre pour toutes les matières premières (ingrédients, additifs, matériaux d'emballage, matières de reprise).\nLes spécifications doivent être à jour, claires et conformes aux exigences légales et, si elles sont définies, aux exigences du client.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Spécifications et formules", "ko": true }, { "id": "4.2.1.4", "text": "Les spécifications et/ou leur contenu doivent être disponibles sur site pour tout le personnel concerné.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Spécifications et formules", "ko": false }, { "id": "4.2.1.5*", "text": "Lorsque des produits doivent être étiquetés et/ou promus avec une allégation ou lorsque certaines méthodes de traitement ou de production sont exclues, des mesures doivent être mises en œuvre pour démontrer la conformité avec une telle déclaration.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Spécifications et formules", "ko": false }, { "id": "4.20.1", "text": "Les responsabilités relatives à l'évaluation de la vulnérabilité à la fraude alimentaire et à son plan d'atténuation doivent être définies.\nLa ou les personnes responsables doivent posséder les connaissances spécifiques appropriées.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Fraude alimentaire", "ko": false }, { "id": "4.20.2*", "text": "Une évaluation documentée de la vulnérabilité à la fraude alimentaire, incluant des critères d'évaluation, doit être documentée, mise en œuvre et conservée. L'évaluation doit couvrir l'ensemble des matières premières, ingrédients, matériaux d'emballage et processus externalisés, afin de déterminer les risques d'activités frauduleuses liées à la substitution, à l'étiquetage erroné, à la falsification ou à la contrefaçon.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Fraude alimentaire", "ko": false }, { "id": "4.20.3", "text": "Un plan d’atténuation de la fraude alimentaire doit être documenté, mis en œuvre et maintenu en référence à l’évaluation de la vulnérabilité, et doit inclure les méthodes de test et de surveillance.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Fraude alimentaire", "ko": false }, { "id": "4.20.4*", "text": "L'évaluation de la vulnérabilité à la fraude alimentaire doit être revue au moins une fois par période de 12 mois ou dès que des changements importants surviennent. Si nécessaire, le plan d'atténuation de la fraude alimentaire doit être révisé ou mis à jour en conséquence.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Fraude alimentaire", "ko": false }, { "id": "4.21.1", "text": "Les responsabilités en matière de protection alimentaire doivent être définies. La ou les personnes responsables doivent posséder les connaissances spécifiques appropriées.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Défense alimentaire", "ko": false }, { "id": "4.21.2*", "text": "Une procédure et un plan de protection alimentaire doivent être élaborés afin d'identifier les menaces potentielles et de définir des mesures de protection alimentaire. Ces procédures doivent inclure, au minimum :\n• les exigences légales\n• l'identification des zones et/ou pratiques critiques et la politique d'accès des employés\n• les visiteurs et les sous-traitants\n• la gestion des inspections externes et des visites réglementaires\n• toute autre mesure de contrôle appropriée.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Défense alimentaire", "ko": false }, { "id": "4.21.3", "text": "Le plan de défense alimentaire doit être testé pour en vérifier l’efficacité et révisé au moins une fois dans un délai de 12 mois ou chaque fois que des changements importants surviennent.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Défense alimentaire", "ko": false }, { "id": "4.3.1", "text": "Une procédure de développement ou de modification de produits et/ou de processus doit être documentée, mise en œuvre et maintenue et doit inclure, au minimum, une analyse des dangers et une évaluation des risques associés.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Développement de produits/Modification de produits/Modification des processus de production", "ko": false }, { "id": "4.3.2*", "text": "La procédure doit garantir que l’étiquetage est conforme à la législation en vigueur du ou des pays de destination et aux exigences du client.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Développement de produits/Modification de produits/Modification des processus de production", "ko": false }, { "id": "4.3.3*", "text": "Le processus de développement et/ou de modification doit aboutir à des spécifications concernant la formulation, les retouches, les matériaux d'emballage et les procédés de fabrication, et respecter la sécurité alimentaire, la qualité du produit, la légalité, l'authenticité et les exigences des clients. Cela comprend des essais en usine, des tests de produits et un suivi des processus. L'avancement et les résultats du développement/de la modification du produit doivent être consignés.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Développement de produits/Modification de produits/Modification des processus de production", "ko": false }, { "id": "4.3.4", "text": "Des tests de durée de conservation ou une validation appropriée par des évaluations microbiologiques, chimiques et organoleptiques doivent être effectués, en tenant compte de la formulation, du conditionnement, de la fabrication et des conditions déclarées du produit. La durée de conservation doit être définie conformément à cette évaluation.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Développement de produits/Modification de produits/Modification des processus de production", "ko": false }, { "id": "4.3.5", "text": "Les recommandations de préparation et/ou les instructions d’utilisation des produits alimentaires liées à la sécurité alimentaire et/ou à la qualité des produits doivent être validées et documentées.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Développement de produits/Modification de produits/Modification des processus de production", "ko": false }, { "id": "4.3.6", "text": "Les informations ou allégations nutritionnelles déclarées sur l’étiquetage doivent être validées par des études et/ou des tests tout au long de la durée de conservation des produits.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Développement de produits/Modification de produits/Modification des processus de production", "ko": false }, { "id": "4.4.1*", "text": "Une procédure d'approvisionnement en matières premières, produits semi-finis et matériaux d'emballage, ainsi que d'approbation et de suivi des fournisseurs (internes et externes), doit être documentée, mise en œuvre et maintenue.\nCette procédure doit contenir, au minimum :\n• les risques liés aux matières premières et/ou aux fournisseurs\n• les normes de performance requises (par exemple, certification, origine, etc.)\n• les situations exceptionnelles (par exemple, achat d'urgence)\net, en fonction des risques, des critères supplémentaires, par exemple :\n• des audits réalisés par une personne expérimentée et compétente\n• les résultats des tests\n• la fiabilité des fournisseurs\n• les réclamations\n• un questionnaire fournisseur.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Achat", "ko": false }, { "id": "4.4.2", "text": "Les matériaux achetés seront évalués, en fonction des risques et du statut des fournisseurs, en termes de sécurité alimentaire, de qualité du produit, de légalité et d'authenticité. Les résultats serviront de base aux plans de contrôle et de surveillance.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Achat", "ko": false }, { "id": "4.4.3*", "text": "Les services d'achat ayant, en fonction des risques, un impact sur la sécurité alimentaire et la qualité des produits doivent être évalués afin de garantir leur conformité aux exigences définies. Cette évaluation doit prendre en compte, au minimum :\n• les exigences du service\n• le statut du fournisseur (selon son évaluation)\n• l'impact du service sur les produits finis.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Achat", "ko": false }, { "id": "4.4.4*", "text": "Lorsqu'une partie de la transformation du produit, du conditionnement primaire et/ou de l'étiquetage est externalisée, cette externalisation doit être documentée dans le système de gestion de la sécurité et de la qualité des aliments, et ces processus doivent être contrôlés afin de garantir que la sécurité alimentaire, la qualité, la légalité et l'authenticité du produit ne soient pas compromises. Le contrôle de ces processus externalisés doit être identifié et documenté. À la demande du client, des preuves doivent être fournies attestant qu'il a été informé et a accepté cette externalisation.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Achat", "ko": false }, { "id": "4.4.5", "text": "Un accord doit être documenté et mis en œuvre, couvrant les processus externalisés et décrivant toutes les dispositions prises en rapport avec celui-ci, y compris les contrôles en cours de processus, les plans de test et de surveillance.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Achat", "ko": false }, { "id": "4.4.6", "text": "Les fournisseurs des processus externalisés doivent être agréés par :\n• une certification IFS Food ou une autre norme de certification de sécurité alimentaire reconnue par la GFSI, ou\n• un audit documenté du fournisseur, réalisé par une personne expérimentée et compétente, qui doit inclure, au minimum, les exigences en matière de sécurité alimentaire, de qualité des produits, de légalité et d’authenticité.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Achat", "ko": false }, { "id": "4.4.7", "text": "L'approvisionnement en matériaux et les évaluations des fournisseurs doivent être réexaminés au moins une fois par période de 12 mois ou dès que des changements importants surviennent. Les comptes rendus de ces examens et les mesures prises en conséquence doivent être documentés.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Achat", "ko": false }, { "id": "4.5.1*", "text": "En fonction des risques et de l'usage prévu, les paramètres clés des matériaux d'emballage doivent être définis dans des spécifications détaillées, conformes à la législation en vigueur et aux autres dangers ou risques pertinents.\nL'adéquation des matériaux d'emballage au contact alimentaire et la présence de barrières fonctionnelles doivent être validées pour chaque produit concerné. Elles doivent être contrôlées et démontrées par des tests/analyses, par exemple :\n• tests organoleptiques\n• tests de stockage\n• analyses chimiques\n• résultats des tests de migration.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Emballage du produit", "ko": false }, { "id": "4.5.2", "text": "Pour tous les matériaux d'emballage susceptibles d'avoir un impact sur les produits, des déclarations de conformité attestant du respect des exigences légales doivent être documentées.\nEn l'absence d'exigences légales spécifiques, des preuves doivent être conservées pour garantir l'adéquation des matériaux d'emballage à l'usage prévu. Ceci s'applique aux matériaux d'emballage susceptibles d'avoir une influence sur les matières premières, les produits semi-finis et les produits finis.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Emballage du produit", "ko": false }, { "id": "4.5.3", "text": "L'emballage et l'étiquetage utilisés doivent correspondre au produit emballé et être conformes aux spécifications client convenues. Les informations d'étiquetage doivent être lisibles et indélébiles. Ceci doit être contrôlé et documenté au moins au début et à la fin d'un cycle de production, ainsi qu'à chaque changement de produit.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Emballage du produit", "ko": false }, { "id": "4.6.1*", "text": "Les impacts négatifs potentiels de l'environnement de l'usine (sol, air, etc.) sur la sécurité alimentaire et/ou la qualité des produits doivent être étudiés. Lorsque des risques sont identifiés (air extrêmement poussiéreux, odeurs fortes, etc.), les mesures doivent être documentées, mises en œuvre et leur efficacité doit être évaluée au moins une fois par période de 12 mois ou dès que des changements significatifs surviennent.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Emplacement de l'usine", "ko": false }, { "id": "4.7.1", "text": "Tous les espaces extérieurs de l'usine doivent être propres, rangés, conçus et entretenus de manière à prévenir toute contamination. Lorsque le drainage naturel est insuffisant, un système de drainage adapté doit être installé.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Extérieur de l'usine", "ko": false }, { "id": "4.7.2", "text": "Le stockage en extérieur doit être réduit au minimum. Lorsque les marchandises sont stockées à l'extérieur, il convient de s'assurer qu'il n'y a aucun risque de contamination ni d'effets néfastes sur la sécurité et la qualité des aliments.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Extérieur de l'usine", "ko": false }, { "id": "4.8.1", "text": "Un plan du site couvrant tous les bâtiments est documenté et tenu à jour et doit décrire, au minimum, le flux de processus de :\n• produits finis\n• produits semi-finis, y compris les retouches\n• matériaux d’emballage\n• matières premières\n• personnel\n• déchets\n• eau.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Aménagement de l'usine et flux de processus", "ko": false }, { "id": "4.8.2*", "text": "Le flux de production, de la réception des marchandises à l'expédition, doit être mis en œuvre, maintenu, révisé et, si nécessaire, modifié afin d'éviter les risques de contamination microbiologique, chimique et physique des matières premières, des matériaux d'emballage et des produits semi-finis et finis. Les risques de contamination croisée doivent être minimisés par des mesures efficaces.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Aménagement de l'usine et flux de processus", "ko": false }, { "id": "4.8.3", "text": "Dans le cas où des zones sensibles aux risques microbiologiques, chimiques et physiques ont été identifiées, elles doivent être conçues et exploitées de manière à garantir que la sécurité des produits ne soit pas compromise.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Aménagement de l'usine et flux de processus", "ko": false }, { "id": "4.8.4", "text": "Les installations de laboratoire et les contrôles en cours de fabrication ne doivent pas affecter la sécurité du produit.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Aménagement de l'usine et flux de processus", "ko": false }, { "id": "4.9.1.1*", "text": "Les locaux où les produits alimentaires sont préparés, traités, transformés et stockés doivent être conçus, construits et entretenus de manière à garantir la sécurité alimentaire.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Locaux de production et de stockage", "ko": false }, { "id": "4.9.2.1", "text": "Les murs doivent être conçus et construits pour répondre aux exigences de production de manière à prévenir la contamination, à réduire la condensation et la croissance de moisissures, à faciliter le nettoyage et, si nécessaire, la désinfection.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Locaux de production et de stockage", "ko": false }, { "id": "4.9.2.2", "text": "Les surfaces des murs doivent être entretenues de manière à prévenir la contamination et faciles à nettoyer ; elles doivent être imperméables et résistantes à l'usure pour minimiser les risques de contamination des produits.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Locaux de production et de stockage", "ko": false }, { "id": "4.9.2.3", "text": "Les jonctions entre les murs, les sols et les plafonds doivent être conçues de manière à faciliter le nettoyage et, si nécessaire, la désinfection.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Locaux de production et de stockage", "ko": false }, { "id": "4.9.3.1", "text": "Les revêtements de sol doivent être conçus et fabriqués pour répondre aux exigences de production et être entretenus de manière à prévenir la contamination et à faciliter le nettoyage et, si nécessaire, la désinfection. Les surfaces doivent être imperméables et résistantes à l'usure.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Locaux de production et de stockage", "ko": false }, { "id": "4.9.3.2", "text": "L'élimination hygiénique de l'eau et des autres liquides doit être assurée.\nLes systèmes de drainage doivent être conçus, construits et entretenus de manière à minimiser les risques de contamination des produits (par exemple, pénétration de nuisibles, zones sensibles à la transmission d'odeurs ou de contaminants) et doivent être faciles à nettoyer.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Locaux de production et de stockage", "ko": false }, { "id": "4.9.3.3", "text": "Dans les zones de manipulation des aliments, les machines et les canalisations doivent être disposées de manière à permettre aux eaux usées de s'écouler, si possible, directement vers un égout. L'eau et les autres liquides doivent atteindre l'égout sans difficulté par des moyens appropriés. La stagnation des flaques d'eau doit être évitée.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Locaux de production et de stockage", "ko": false }, { "id": "4.9.4.1", "text": "Les plafonds (ou, lorsqu'il n'y a pas de plafond, l'intérieur des toits) et les installations suspendues (y compris les canalisations, les chemins de câbles, les lampes, etc.) doivent être conçus, construits et entretenus de manière à minimiser l'accumulation de saleté et de condensation et ne doivent présenter aucun risque de contamination physique et/ou microbiologique.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Locaux de production et de stockage", "ko": false }, { "id": "4.9.4.2", "text": "Lorsque des faux plafonds sont utilisés, l'accès à la zone vacante doit être prévu pour faciliter le nettoyage, l'entretien et l'inspection pour la lutte antiparasitaire.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Locaux de production et de stockage", "ko": false }, { "id": "4.9.5.1", "text": "Les fenêtres et autres ouvertures doivent être conçues et construites de manière à éviter l’accumulation de saleté et doivent être entretenues de manière à prévenir la contamination.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Locaux de production et de stockage", "ko": false }, { "id": "4.9.5.2", "text": "En cas de risque de contamination, les fenêtres et les vitrages de toit doivent rester fermés et fixes pendant la production.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Locaux de production et de stockage", "ko": false }, { "id": "4.9.5.3", "text": "Lorsque les fenêtres et les toits vitrés sont conçus pour être ouverts à des fins de ventilation, ils doivent être équipés de moustiquaires faciles à nettoyer ou d'autres mesures pour éviter toute contamination.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Locaux de production et de stockage", "ko": false }, { "id": "4.9.5.4", "text": "Dans les zones où sont manipulés des produits non emballés, les fenêtres doivent être protégées contre la casse.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Locaux de production et de stockage", "ko": false }, { "id": "4.9.6.1", "text": "Les portes et portails doivent être entretenus de manière à prévenir toute contamination et à être faciles à nettoyer. Ils doivent être conçus et fabriqués avec des matériaux non absorbants afin d'éviter :\n• l'éclatement des pièces\n• l'écaillage de la peinture\n• la corrosion.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Locaux de production et de stockage", "ko": false }, { "id": "4.9.6.2", "text": "Les portes et portails extérieurs doivent être construits de manière à empêcher l’accès des nuisibles.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Locaux de production et de stockage", "ko": false }, { "id": "4.9.6.3", "text": "Les rideaux à lanières en plastique séparant les zones doivent être entretenus de manière à éviter toute contamination et à être faciles à nettoyer.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Locaux de production et de stockage", "ko": false }, { "id": "4.9.7.1", "text": "Toutes les zones de production, de stockage, de réception et d’expédition doivent disposer de niveaux d’éclairage adéquats.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Locaux de production et de stockage", "ko": false }, { "id": "4.9.8.1", "text": "Une ventilation naturelle et/ou artificielle adéquate doit être conçue, construite et entretenue dans toutes les zones.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Locaux de production et de stockage", "ko": false }, { "id": "4.9.8.2", "text": "Si un équipement de ventilation est installé, les filtres et autres composants doivent être facilement accessibles et surveillés, nettoyés ou remplacés si nécessaire.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Locaux de production et de stockage", "ko": false }, { "id": "4.9.8.3", "text": "Les équipements de climatisation et les flux d’air générés artificiellement ne doivent pas compromettre la sécurité et la qualité des produits.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Locaux de production et de stockage", "ko": false }, { "id": "4.9.8.4", "text": "Des équipements d’extraction de poussière doivent être conçus, construits et entretenus dans les zones où des quantités considérables de poussière sont générées.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Locaux de production et de stockage", "ko": false }, { "id": "4.9.9.1*", "text": "L’eau utilisée pour le lavage des mains, le nettoyage et la désinfection, ou comme ingrédient dans le processus de production, doit être de qualité potable au point d’utilisation et fournie en quantité suffisante.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Locaux de production et de stockage", "ko": false }, { "id": "4.9.9.2", "text": "La qualité de l’eau (y compris l’eau recyclée), de la vapeur ou de la glace doit être surveillée selon un plan d’échantillonnage basé sur les risques.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Locaux de production et de stockage", "ko": false }, { "id": "4.9.9.3", "text": "L’eau recyclée utilisée dans le processus ne doit pas présenter de risques de contamination.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Locaux de production et de stockage", "ko": false }, { "id": "4.9.9.4", "text": "L'eau non potable doit être transportée dans des canalisations séparées et correctement signalées. Ces canalisations ne doivent pas être raccordées au réseau d'eau potable et ne doivent pas permettre de reflux, afin d'éviter toute contamination des sources d'eau potable ou de l'environnement de l'usine.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Locaux de production et de stockage", "ko": false }, { "id": "4.9.10.1*", "text": "La qualité de l'air comprimé entrant en contact direct avec les aliments ou les matériaux en contact avec les aliments doit être contrôlée en fonction des risques. L'air comprimé ne doit pas présenter de risque de contamination.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Locaux de production et de stockage", "ko": false }, { "id": "4.9.10.2", "text": "Les gaz qui entrent en contact direct avec les aliments ou les matériaux en contact avec les aliments doivent démontrer leur sécurité et leur qualité pour l'usage prévu.", "chapter_num": "4", "chapter": "Processus opérationnels", "section": "Locaux de production et de stockage", "ko": false }, { "id": "5.1.1*", "text": "Un programme d'audit interne efficace doit être documenté, mis en œuvre et maintenu. Il doit garantir, au minimum, que toutes les exigences de la norme IFS sont vérifiées. Cette activité doit être planifiée sur une période de 12 mois et sa durée d'exécution ne doit pas dépasser 15 mois. L'entreprise doit disposer d'une évaluation des risques permettant d'auditer plus fréquemment les activités essentielles à la sécurité alimentaire et à la qualité des produits. Elle doit également s'appliquer aux entrepôts hors site détenus ou loués par l'entreprise.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Audits internes", "ko": true }, { "id": "5.1.2", "text": "Les auditeurs doivent être compétents et indépendants du service audité.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Audits internes", "ko": false }, { "id": "5.1.3", "text": "Les audits internes doivent être documentés et leurs résultats communiqués à la direction générale et aux responsables des activités concernées. Les conformités, les écarts et les non-conformités doivent être documentés et communiqués aux personnes concernées.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Audits internes", "ko": false }, { "id": "5.10.1*", "text": "Une procédure doit être documentée, mise en œuvre et maintenue pour la gestion de toutes les matières premières, produits semi-finis, produits finis, équipements de transformation et matériaux d'emballage non conformes. Elle doit inclure, au minimum :\n• des responsabilités définies\n• des procédures d'isolement/de quarantaine\n• une évaluation des risques\n• l'identification, y compris l'étiquetage\n• la décision relative à l'utilisation ultérieure, comme la libération, le retraitement/la transformation, le blocage, la quarantaine, le rejet/l'élimination.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Gestion des produits non conformes", "ko": false }, { "id": "5.10.2", "text": "La procédure de gestion des produits non conformes doit être comprise et appliquée par tous les employés concernés.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Gestion des produits non conformes", "ko": false }, { "id": "5.10.3", "text": "Lorsque des produits non conformes sont identifiés, des mesures immédiates doivent être prises pour garantir que les exigences en matière de sécurité alimentaire et de qualité des produits sont respectées.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Gestion des produits non conformes", "ko": false }, { "id": "5.10.4", "text": "Les produits finis (y compris l'emballage) qui ne sont pas conformes aux spécifications ne doivent pas être mis sur le marché sous l'étiquette correspondante, sauf si une autorisation écrite du propriétaire de la marque est disponible.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Gestion des produits non conformes", "ko": false }, { "id": "5.11.1*", "text": "Une procédure de gestion des corrections et des actions correctives doit être documentée, mise en œuvre et maintenue pour l'enregistrement, l'analyse et la communication aux personnes concernées des écarts, des non-conformités et des produits non conformes, afin de les corriger et d'éviter leur réapparition par des actions correctives. Cette procédure doit inclure une analyse des causes profondes, au moins pour les écarts et les non-conformités liés à la sécurité, à la légalité, à l'authenticité et/ou à leur réapparition.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Gestion des écarts, des non-conformités, des corrections et des actions correctives", "ko": false }, { "id": "5.11.2", "text": "Lorsque des écarts et des non-conformités sont identifiés, des corrections doivent être mises en œuvre.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Gestion des écarts, des non-conformités, des corrections et des actions correctives", "ko": false }, { "id": "5.11.3*", "text": "Des mesures correctives doivent être formulées, documentées et mises en œuvre dans les meilleurs délais afin d'éviter la réapparition d'écarts et de non-conformités. Les responsabilités et les délais de mise en œuvre des mesures correctives doivent être définis.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Gestion des écarts, des non-conformités, des corrections et des actions correctives", "ko": true }, { "id": "5.11.4", "text": "L’efficacité des corrections et des mesures correctives mises en œuvre doit être évaluée et les résultats de l’évaluation documentés.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Gestion des écarts, des non-conformités, des corrections et des actions correctives", "ko": false }, { "id": "5.2.1*", "text": "Des inspections de site et d'usine doivent être planifiées et réalisées sur certains sujets, comme par exemple :\n• l'état de construction des locaux de production et de stockage\n• les zones extérieures\n• le contrôle des produits pendant la transformation\n• l'hygiène pendant la transformation et au sein de l'infrastructure\n• les risques liés aux matières étrangères\n• l'hygiène personnelle.\nLa fréquence des inspections doit être basée sur les risques et l'historique des résultats.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Inspections d'usine sur site", "ko": false }, { "id": "5.3.1", "text": "Les critères de validation et de contrôle des processus doivent être définis.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Validation et contrôle des processus", "ko": false }, { "id": "5.3.2", "text": "Les paramètres du processus (température, temps, pression, propriétés chimiques, etc.) qui sont essentiels pour garantir la sécurité alimentaire et la qualité du produit doivent être surveillés, enregistrés en continu et/ou à des intervalles appropriés et protégés contre tout accès et/ou modification non autorisés.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Validation et contrôle des processus", "ko": false }, { "id": "5.3.3*", "text": "Toutes les opérations de reprise doivent être validées, surveillées et documentées. Elles ne doivent pas affecter les exigences de sécurité alimentaire et de qualité des produits.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Validation et contrôle des processus", "ko": false }, { "id": "5.3.4", "text": "Des procédures doivent être documentées, mises en œuvre et maintenues pour une notification, un enregistrement et une surveillance rapides des dysfonctionnements de l’équipement et des écarts de processus.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Validation et contrôle des processus", "ko": false }, { "id": "5.3.5", "text": "La validation du procédé doit être réalisée à partir des données collectées pertinentes pour la sécurité alimentaire et les procédés. En cas de modifications substantielles, une nouvelle validation doit être effectuée.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Validation et contrôle des processus", "ko": false }, { "id": "5.4.1*", "text": "Les dispositifs de mesure et de surveillance nécessaires au respect des exigences de sécurité alimentaire et de qualité des produits doivent être identifiés et enregistrés. Leur état d'étalonnage doit être enregistré. Les dispositifs de mesure et de surveillance doivent être homologués, si la législation en vigueur l'exige.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Étalonnage, réglage et contrôle des appareils de mesure et de surveillance", "ko": false }, { "id": "5.4.2*", "text": "Tous les appareils de mesure doivent être vérifiés, surveillés, réglés et étalonnés à intervalles réguliers, conformément à des normes et méthodes reconnues et définies, et dans les limites des valeurs des paramètres du procédé. Les résultats doivent être documentés.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Étalonnage, réglage et contrôle des appareils de mesure et de surveillance", "ko": false }, { "id": "5.4.3", "text": "Tous les appareils de mesure doivent être utilisés exclusivement pour l'usage auquel ils sont destinés. Si les résultats des mesures ou l'état de l'appareil indiquent un dysfonctionnement, celui-ci doit être immédiatement réparé ou remplacé. Lorsqu'un dysfonctionnement est identifié, son impact sur les processus et les produits doit être évalué afin de déterminer si des produits non conformes ont été traités.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Étalonnage, réglage et contrôle des appareils de mesure et de surveillance", "ko": false }, { "id": "5.5.1*", "text": "Des critères de conformité pour le contrôle des quantités des lots doivent être définis. Un système de fréquence et de méthodologie de contrôle des quantités doit être mis en place et maintenu afin de respecter les exigences légales du ou des pays de destination et les spécifications du client.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Surveillance du contrôle des quantités", "ko": false }, { "id": "5.5.2", "text": "Un contrôle des quantités doit être mis en œuvre et enregistré, selon un plan d'échantillonnage garantissant une représentation fidèle du lot de fabrication. Les résultats de ce contrôle doivent être conformes aux critères définis pour tous les produits prêts à être livrés.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Surveillance du contrôle des quantités", "ko": false }, { "id": "5.6.1*", "text": "Les plans de tests et de surveillance pour les analyses internes et externes doivent être documentés et mis en œuvre. Ils doivent être basés sur les risques afin de garantir la sécurité, la qualité, la légalité, l'authenticité des produits et le respect des exigences spécifiques des clients. Ces plans doivent couvrir au minimum :\n• les matières premières\n• les produits semi-finis (le cas échéant)\n• les produits finis\n• les matériaux d'emballage\n• les surfaces de contact des équipements de transformation\n• les paramètres pertinents pour la surveillance environnementale.\nTous les résultats des tests doivent être enregistrés.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Tests de produits et surveillance environnementale", "ko": false }, { "id": "5.6.2*", "text": "En fonction des risques, les critères du programme de surveillance environnementale doivent être documentés, mis en œuvre et maintenus.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Tests de produits et surveillance environnementale", "ko": false }, { "id": "5.6.3*", "text": "Les analyses pertinentes pour la sécurité alimentaire doivent de préférence être réalisées par des laboratoires disposant de programmes/méthodes accrédités appropriés (ISO/CEI 17025). Si les analyses sont réalisées en interne ou par un laboratoire ne disposant pas des programmes/méthodes accrédités appropriés, les résultats doivent être comparés aux résultats d'essais de laboratoires accrédités selon ces programmes/méthodes (ISO/CEI 17025) au moins une fois par période de 12 mois, ou dès que des changements significatifs surviennent.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Tests de produits et surveillance environnementale", "ko": false }, { "id": "5.6.4", "text": "Des procédures doivent être documentées, mises en œuvre et maintenues afin de garantir la fiabilité des résultats des analyses internes, fondées sur des méthodes d'analyse officiellement reconnues. Cette fiabilité doit être démontrée par des essais interlaboratoires ou d'autres tests d'aptitude.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Tests de produits et surveillance environnementale", "ko": false }, { "id": "5.6.5", "text": "Les résultats des analyses doivent être évalués rapidement par un personnel compétent. Des corrections immédiates doivent être apportées en cas de résultats insatisfaisants. En fonction des risques et des exigences légales, la fréquence de révision des résultats du plan de contrôle et de surveillance doit être définie afin d'identifier les tendances. Lorsque des tendances insatisfaisantes sont identifiées, leur impact sur les processus et les produits, ainsi que la nécessité d'actions, doivent être évalués.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Tests de produits et surveillance environnementale", "ko": false }, { "id": "5.6.6", "text": "Lorsque des analyses ou des contrôles internes sont effectués, ceux-ci doivent être effectués conformément à des procédures définies, par du personnel compétent et agréé, dans des zones ou des laboratoires définis, à l'aide d'un équipement approprié.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Tests de produits et surveillance environnementale", "ko": false }, { "id": "5.6.7", "text": "Afin de contrôler la qualité du produit fini, des tests organoleptiques internes doivent être réalisés. Ces tests doivent être conformes aux spécifications et porter sur leur impact sur les paramètres respectifs des caractéristiques du produit. Les résultats de ces tests doivent être documentés.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Tests de produits et surveillance environnementale", "ko": false }, { "id": "5.6.8", "text": "Les plans de test et de surveillance doivent être régulièrement révisés et mis à jour, en fonction des résultats, des modifications de la législation ou des problèmes susceptibles d’avoir un impact sur la sécurité, la qualité, la légalité et l’authenticité des produits.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Tests de produits et surveillance environnementale", "ko": false }, { "id": "5.7.1*", "text": "Une procédure de quarantaine (blocage/maintien) doit être documentée, mise en œuvre et maintenue pour garantir que seules les matières premières, les produits semi-finis et finis et les matériaux d'emballage, conformes à la sécurité alimentaire, à la qualité du produit, à la légalité, à l'authenticité et aux exigences du client, sont traités et livrés.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Sortie du produit", "ko": false }, { "id": "5.8.1*", "text": "Une procédure doit être documentée, mise en œuvre et maintenue pour la gestion des réclamations relatives aux produits et de toute notification écrite des autorités compétentes – dans le cadre des contrôles officiels –, de toute mesure d’ordre ou de toute mesure à prendre lorsqu’une non-conformité est constatée.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Gestion des plaintes des autorités et des clients", "ko": false }, { "id": "5.8.2*", "text": "Toutes les plaintes doivent être enregistrées, facilement accessibles et évaluées par un personnel compétent. Si cela est justifié, des mesures doivent être prises immédiatement.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Gestion des plaintes des autorités et des clients", "ko": false }, { "id": "5.8.3", "text": "Les réclamations seront analysées en vue de mettre en œuvre des actions pour éviter la réapparition des écarts et/ou non-conformités.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Gestion des plaintes des autorités et des clients", "ko": false }, { "id": "5.8.4", "text": "Les résultats de l’analyse des données de réclamation doivent être mis à la disposition des personnes responsables concernées.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Gestion des plaintes des autorités et des clients", "ko": false }, { "id": "KO N° 9 5.9.1*", "text": "Une procédure efficace doit être documentée, mise en œuvre et maintenue pour la gestion des rappels, retraits, incidents et situations d'urgence potentielles ayant un impact sur la sécurité alimentaire, la qualité, la légalité et l'authenticité des produits.\nElle doit comprendre, au minimum :\n• l'attribution des responsabilités\n• la formation des personnes responsables\n• le processus décisionnel\n• la désignation d'une personne habilitée par l'entreprise et disponible en permanence pour engager la procédure nécessaire dans les meilleurs délais\n• une liste actualisée des contacts d'alerte comprenant les informations clients, les sources de conseils juridiques et les contacts disponibles\n• un plan de communication incluant les clients, les autorités et, le cas échéant, les consommateurs.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Gestion des rappels de produits, des retraits de produits et des incidents", "ko": false }, { "id": "5.9.2*", "text": "La procédure de rappel/retrait fera l'objet de tests internes couvrant l'intégralité du processus. Cette activité sera planifiée sur une période de 12 mois et sa durée d'exécution ne dépassera pas 15 mois. Les résultats des tests seront évalués dans un souci d'amélioration continue.", "chapter_num": "5", "chapter": "Mesures, analyses, améliorations", "section": "Gestion des rappels de produits, des retraits de produits et des incidents", "ko": false } ], "brc_standards": [ { "id": "1.1.1", "text": "The site shall have a documented policy which states the site’s intention to meet its obligation to produce safe, legal and authentic products to the specified quality, and its responsibility to its customers.", "chapter_num": "1", "chapter": "Senior management commitment", "subsection": "Senior management commitment and continual improvement" }, { "id": "1.1.2", "text": "The site’s senior management shall define and maintain a clear plan for the development and continuing improvement of a food safety and quality culture. The plan shall include measures needed to achieve a positive culture change.", "chapter_num": "1", "chapter": "Senior management commitment", "subsection": "Senior management commitment and continual improvement" }, { "id": "1.1.3", "text": "The site’s senior management shall ensure that clear objectives are defined to maintain and improve the safety, authenticity, legality and quality of products manufactured, in accordance with the food safety and quality policy and this Standard.", "chapter_num": "1", "chapter": "Senior management commitment", "subsection": "Senior management commitment and continual improvement" }, { "id": "1.1.4", "text": "Management review meetings attended by the site’s senior management shall be undertaken at appropriate planned intervals, annually at a minimum, to review the site performance against the Standard and objectives set in clause 1.1.3.", "chapter_num": "1", "chapter": "Senior management commitment", "subsection": "Senior management commitment and continual improvement" }, { "id": "1.1.5", "text": "The site shall have a demonstrable meeting programme which enables food safety, authenticity, legality and quality issues to be brought to the attention of senior management. These meetings shall occur at least monthly.", "chapter_num": "1", "chapter": "Senior management commitment", "subsection": "Senior management commitment and continual improvement" }, { "id": "1.1.6", "text": "The company shall have a confidential reporting system to enable staff to report concerns relating to product safety, authenticity, legality and quality. The mechanism (e.g. the relevant telephone number) for reporting concerns shall be clearly communicated to staff. The company’s senior management shall have a process for assessing any concerns raised. Records of the assessment and, where appropriate, actions taken, shall be documented.", "chapter_num": "1", "chapter": "Senior management commitment", "subsection": "Senior management commitment and continual improvement" }, { "id": "1.1.7", "text": "The company’s senior management shall provide the human and financial resources required to produce safe, authentic, legal products to the specified quality and in compliance with the requirements of this Standard.", "chapter_num": "1", "chapter": "Senior management commitment", "subsection": "Senior management commitment and continual improvement" }, { "id": "1.1.8", "text": "The company’s senior management shall have a system in place to ensure that the site is kept informed of and reviews:", "chapter_num": "1", "chapter": "Senior management commitment", "subsection": "Senior management commitment and continual improvement" }, { "id": "1.1.9", "text": "The site shall have a genuine, original hard copy or electronic version of the current Standard available and be aware of any changes to the Standard or protocol that are published on the BRCGS website.", "chapter_num": "1", "chapter": "Senior management commitment", "subsection": "Senior management commitment and continual improvement" }, { "id": "1.1.10", "text": "Where the site is certificated to the Standard, it shall ensure that announced or blended announced recertification audits occur on or before the audit due date indicated on the certificate.", "chapter_num": "1", "chapter": "Senior management commitment", "subsection": "Senior management commitment and continual improvement" }, { "id": "1.1.11", "text": "The most senior production or operations manager on site shall participate in the opening and closing meetings of the audit for certification to the Standard. Relevant departmental managers or their deputies shall be available as required during the audit. A member of the senior management team on site shall be available during the audit for a discussion on effective implementation of the food safety and quality culture plan.", "chapter_num": "1", "chapter": "Senior management commitment", "subsection": "Senior management commitment and continual improvement" }, { "id": "1.1.12", "text": "The site’s senior management shall ensure that the root causes of any non-conformities against the Standard identified at the previous audit have been effectively addressed to prevent recurrence.", "chapter_num": "1", "chapter": "Senior management commitment", "subsection": "Senior management commitment and continual improvement" }, { "id": "1.1.13", "text": "The BRCGS logo and references to certification status shall be used only in accordance with the conditions of use detailed in the audit protocol section (Part III, section 6.7) of the Standard.", "chapter_num": "1", "chapter": "Senior management commitment", "subsection": "Senior management commitment and continual improvement" }, { "id": "1.1.14", "text": "Where required by legislation, the site shall maintain appropriate registrations with the relevant authorities.", "chapter_num": "1", "chapter": "Senior management commitment", "subsection": "Senior management commitment and continual improvement" }, { "id": "1.2.1", "text": "The company shall have an organisation chart demonstrating the management structure of the company. The responsibilities for the management of activities which ensure food safety, authenticity, legality and quality shall be clearly allocated and understood by the managers responsible. It shall be clearly documented who deputises in the absence of the responsible person.", "chapter_num": "1", "chapter": "Senior management commitment", "subsection": "Organisational structure, responsibilities and management authority" }, { "id": "1.2.2", "text": "The site’s senior management shall ensure that all staff are aware of their responsibilities and demonstrate that work is carried out in accordance with documented site policies, procedures, work instructions and existing practices for activities undertaken. All staff shall have access to relevant documentation.", "chapter_num": "1", "chapter": "Senior management commitment", "subsection": "Organisational structure, responsibilities and management authority" }, { "id": "1.2.3", "text": "Staff shall be aware of the need to report any risks or any evidence of unsafe or out-of-specification product, equipment, packaging or raw materials, to a designated manager to enable the resolution of issues requiring immediate action.", "chapter_num": "1", "chapter": "Senior management commitment", "subsection": "Organisational structure, responsibilities and management authority" }, { "id": "1.2.4", "text": "If the site does not have the appropriate in-house knowledge of food safety, authenticity, legality or quality, external expertise (e.g. food safety consultants) may be used; however, the day-to-day management of the food safety systems shall remain the responsibility of the company.", "chapter_num": "1", "chapter": "Senior management commitment", "subsection": "Organisational structure, responsibilities and management authority" }, { "id": "2.1.1", "text": "The HACCP or food safety plan shall be developed and managed by a multi-disciplinary food safety team that includes those responsible for quality assurance, technical management, production operations and other relevant functions (e.g. engineering, hygiene). The team leader shall have an in-depth knowledge of Codex HACCP principles (or equivalent) and be able to demonstrate competence, experience and training.", "chapter_num": "2", "chapter": "The food safety plan – HACCP", "subsection": "The HACCP food safety team (equivalent to Codex Alimentarius Step 1)" }, { "id": "2.1.2", "text": "The scope of each HACCP or food safety plan, including the products and processes covered, shall be defined.", "chapter_num": "2", "chapter": "The food safety plan – HACCP", "subsection": "The HACCP food safety team (equivalent to Codex Alimentarius Step 1)" }, { "id": "2.2.1", "text": "The site shall establish and maintain environmental and operational programmes necessary to create an environment suitable to produce safe and legal food products (prerequisite programmes).", "chapter_num": "2", "chapter": "The food safety plan – HACCP", "subsection": "Prerequisite programmes" }, { "id": "2.3.1", "text": "A full description for each product or group of products shall be developed, which includes all relevant information on food safety.", "chapter_num": "2", "chapter": "The food safety plan – HACCP", "subsection": "Describe the product (equivalent to Codex Alimentarius Step 2)" }, { "id": "2.3.2", "text": "All relevant information needed to conduct the hazard analysis shall be collected, maintained, documented and updated.", "chapter_num": "2", "chapter": "The food safety plan – HACCP", "subsection": "Describe the product (equivalent to Codex Alimentarius Step 2)" }, { "id": "2.4.1", "text": "The intended use of the product by the customer, and expected alternative uses, shall be described, defining the consumer target groups, including the suitability of the product for vulnerable groups of the population (e.g. infants, elderly, allergy sufferers).", "chapter_num": "2", "chapter": "The food safety plan – HACCP", "subsection": "Identify intended use (equivalent to Codex Alimentarius Step 3)" }, { "id": "2.5.1", "text": "A flow diagram shall be prepared to cover each product, product category or process. This shall set out all aspects of the food process operation within the HACCP or food safety plan scope.", "chapter_num": "2", "chapter": "The food safety plan – HACCP", "subsection": "Construct a process flow diagram (equivalent to Codex Alimentarius Step 4)" }, { "id": "2.6.1", "text": "The HACCP food safety team shall verify the accuracy of the flow diagrams by on-site audit at least annually, and whenever there are changes to the process.", "chapter_num": "2", "chapter": "The food safety plan – HACCP", "subsection": "Verify process flow diagram (equivalent to Codex Alimentarius Step 5)" }, { "id": "2.7.1", "text": "The HACCP food safety team shall identify and record all the potential hazards that are reasonably expected to occur at each step in relation to product, process and facilities.", "chapter_num": "2", "chapter": "The food safety plan – HACCP", "subsection": "List all potential hazards associated with each process step, conduct a hazard analysis and consider any measures to control identified hazards (equivalent to Codex Alimentarius Step 6, Principle 1)" }, { "id": "2.7.2", "text": "The HACCP food safety team shall conduct a hazard analysis to identify the significant hazards (i.e. those hazards that are reasonably likely to occur at an unacceptable level), which need to be prevented, eliminated or reduced to acceptable levels.", "chapter_num": "2", "chapter": "The food safety plan – HACCP", "subsection": "List all potential hazards associated with each process step, conduct a hazard analysis and consider any measures to control identified hazards (equivalent to Codex Alimentarius Step 6, Principle 1)" }, { "id": "2.7.3", "text": "The HACCP food safety team shall consider the control measures necessary to prevent or eliminate a food safety hazard or reduce it to an acceptable level.", "chapter_num": "2", "chapter": "The food safety plan – HACCP", "subsection": "List all potential hazards associated with each process step, conduct a hazard analysis and consider any measures to control identified hazards (equivalent to Codex Alimentarius Step 6, Principle 1)" }, { "id": "2.7.4", "text": "Where the control of a specific food safety hazard is achieved through prerequisite programmes or control measures other than critical control points (CCPs), this shall be stated and the adequacy of the programme to control the specific hazard validated.", "chapter_num": "2", "chapter": "The food safety plan – HACCP", "subsection": "List all potential hazards associated with each process step, conduct a hazard analysis and consider any measures to control identified hazards (equivalent to Codex Alimentarius Step 6, Principle 1)" }, { "id": "2.8.1", "text": "For each hazard that requires control, control points shall be reviewed to identify those that are critical. This requires a logical approach and may be facilitated by use of a decision tree. CCPs shall be those control points which are required in order to prevent or eliminate a food safety hazard or reduce it to an acceptable level.", "chapter_num": "2", "chapter": "The food safety plan – HACCP", "subsection": "Determine the CCPs (equivalent to Codex Alimentarius Step 7, Principle 2)" }, { "id": "2.9.1", "text": "For each CCP, the appropriate critical limits shall be defined in order to identify clearly whether the process is in or out of control. Critical limits shall be:", "chapter_num": "2", "chapter": "The food safety plan – HACCP", "subsection": "Establish validated critical limits for each CCP (equivalent to Codex Alimentarius Step 8, Principle 3)" }, { "id": "2.9.2", "text": "The HACCP food safety team shall validate each CCP, including critical limits. Documented evidence shall show that the control measures selected and critical limits identified are capable of consistently controlling the hazard to the specified acceptable level.", "chapter_num": "2", "chapter": "The food safety plan – HACCP", "subsection": "Establish validated critical limits for each CCP (equivalent to Codex Alimentarius Step 8, Principle 3)" }, { "id": "2.10.1", "text": "A monitoring procedure shall be established for each CCP to ensure compliance with critical limits. The monitoring system shall be able to detect loss of control of CCPs and, wherever possible, provide information in time for corrective action to be taken.", "chapter_num": "2", "chapter": "The food safety plan – HACCP", "subsection": "Establish a monitoring system for each CCP (equivalent to Codex Alimentarius Step 9, Principle 4)" }, { "id": "2.10.2", "text": "Records associated with the monitoring of each CCP shall include the date, time and result of measurement, and shall be signed by the person responsible for the monitoring and verified, when appropriate, by a suitably competent and authorised person.", "chapter_num": "2", "chapter": "The food safety plan – HACCP", "subsection": "Establish a monitoring system for each CCP (equivalent to Codex Alimentarius Step 9, Principle 4)" }, { "id": "2.11.1", "text": "The HACCP food safety team shall specify and document the corrective action to be taken when monitored results indicate a failure to meet a control limit, or when monitored results indicate a trend towards loss of control.", "chapter_num": "2", "chapter": "The food safety plan – HACCP", "subsection": "Establish a corrective action plan (equivalent to Codex Alimentarius Step 10, Principle 5)" }, { "id": "2.12.1", "text": "HACCP or food safety plans shall be validated prior to any changes which may affect product safety, to ensure that the plan will effectively control the identified hazards before implementation.", "chapter_num": "2", "chapter": "The food safety plan – HACCP", "subsection": "Validate the HACCP plan and establish verification procedures (equivalent to Codex Alimentarius Step 11, Principle 6)" }, { "id": "2.12.2", "text": "Procedures of verification shall be established to confirm that the HACCP or food safety plan, including controls managed by prerequisite programmes, continues to be effective.", "chapter_num": "2", "chapter": "The food safety plan – HACCP", "subsection": "Validate the HACCP plan and establish verification procedures (equivalent to Codex Alimentarius Step 11, Principle 6)" }, { "id": "2.12.3", "text": "The HACCP food safety team shall review the HACCP or food safety plan and prerequisite programmes at least annually and prior to any changes which may affect food safety.", "chapter_num": "2", "chapter": "The food safety plan – HACCP", "subsection": "Validate the HACCP plan and establish verification procedures (equivalent to Codex Alimentarius Step 11, Principle 6)" }, { "id": "2.13.1", "text": "Documentation and record-keeping shall be sufficient to enable the site to verify that the HACCP and food safety controls, including controls managed by prerequisite programmes, are in place and maintained.", "chapter_num": "2", "chapter": "The food safety plan – HACCP", "subsection": "HACCP documentation and record-keeping (equivalent to Codex Alimentarius Step 12, Principle 7)" }, { "id": "3.1.1", "text": "The site’s procedures, working methods and practices shall be collated in the form of a printed or electronic quality manual.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Food safety and quality manual" }, { "id": "3.1.2", "text": "The food safety and quality manual shall be fully implemented and the manual or relevant components shall be readily available to relevant staff.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Food safety and quality manual" }, { "id": "3.1.3", "text": "All procedures and work instructions shall be clearly legible, unambiguous, in appropriate languages and sufficiently detailed to enable their correct application by appropriate staff.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Food safety and quality manual" }, { "id": "3.2.1", "text": "The company shall have a procedure to manage documents which form part of the food safety and quality system.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Document control" }, { "id": "3.3.1", "text": "Records shall be legible, maintained in good condition and retrievable. Any alterations to records shall be authorised and justification for the alteration shall be recorded.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Record completion and maintenance" }, { "id": "3.3.2", "text": "Records shall be retained for a defined period with consideration given to: any legal or customer requirements, the shelf life of the product. At a minimum, records shall be retained for the shelf life of the product plus 12 months.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Record completion and maintenance" }, { "id": "3.4.1", "text": "There shall be a scheduled programme of internal audits. At a minimum, the programme shall include at least four different audit dates spread throughout the year. The frequency at which each activity is audited shall be established in relation to the risks associated with the activity and previous audit performance. The scope of the internal audit programme shall include:", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Internal audits" }, { "id": "3.4.2", "text": "Internal audits shall be carried out by appropriately trained, competent auditors. Auditors shall be independent (i.e. not audit their own work).", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Internal audits" }, { "id": "3.4.3", "text": "The internal audit programme shall be fully implemented. Internal audit reports shall identify conformity as well as non-conformity and include objective evidence of the findings. The results shall be reported to the personnel responsible for the activity audited. Corrective and preventive actions, and timescales for their implementation, shall be agreed and their completion verified.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Internal audits" }, { "id": "3.4.4", "text": "In addition to the internal audit programme, there shall be a separate programme of documented inspections to ensure that the factory environment and processing equipment are maintained in a suitable condition for food production. At a minimum, these inspections shall include: hygiene inspections, fabrication inspections.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Internal audits" }, { "id": "3.5.1.1", "text": "The company shall undertake a documented risk assessment of each raw material or group of raw materials, including primary packaging, to identify potential risks to product safety, authenticity, legality and quality.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Supplier and raw material approval and performance monitoring - Management of suppliers of raw materials and packaging" }, { "id": "3.5.1.2", "text": "The company shall have a documented supplier approval procedure to ensure that all suppliers of raw materials, including primary packaging, effectively manage risks to raw material quality and safety and are operating effective traceability processes.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Supplier and raw material approval and performance monitoring - Management of suppliers of raw materials and packaging" }, { "id": "3.5.1.3", "text": "There shall be a documented process for ongoing supplier performance review, based on risk and defined performance criteria. The process shall be fully implemented.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Supplier and raw material approval and performance monitoring - Management of suppliers of raw materials and packaging" }, { "id": "3.5.1.4", "text": "The site shall have an up-to-date list or database of approved suppliers.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Supplier and raw material approval and performance monitoring - Management of suppliers of raw materials and packaging" }, { "id": "3.5.1.5", "text": "Where raw materials are purchased from companies that are not the manufacturer, packer or consolidator (e.g. purchased from an agent, broker or wholesaler), the site shall know the identity of the last manufacturer or packer, or for bulk commodity products the consolidation place of the raw material.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Supplier and raw material approval and performance monitoring - Management of suppliers of raw materials and packaging" }, { "id": "3.5.1.6", "text": "The company shall ensure that its suppliers of raw materials have an effective traceability system. Where a supplier has been approved based on a questionnaire instead of certification or audit, verification of the supplier’s traceability system shall be carried out on first approval and then at least every 3 years.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Supplier and raw material approval and performance monitoring - Management of suppliers of raw materials and packaging" }, { "id": "3.5.1.7", "text": "The procedures shall define the actions required in either of the following circumstances: an exception to the supplier approval processes, or information for effective supplier approval is not available. In both situations, product testing is used to verify product quality and safety.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Supplier and raw material approval and performance monitoring - Management of suppliers of raw materials and packaging" }, { "id": "3.5.2.1", "text": "The company shall have a procedure for the acceptance of raw materials and primary packaging on receipt based upon the risk assessment. Acceptance shall be based on either one or a combination of: product sampling and testing, visual inspection, certificates of analysis, certificates of conformance.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Supplier and raw material approval and performance monitoring - Raw material and packaging acceptance, monitoring and management procedures" }, { "id": "3.5.2.2", "text": "Procedures shall be in place to ensure that approved changes to raw materials (including primary packaging) are communicated to goods receipt personnel and that only the correct version of the raw material is accepted.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Supplier and raw material approval and performance monitoring - Raw material and packaging acceptance, monitoring and management procedures" }, { "id": "3.5.3.1", "text": "There shall be a procedure for the approval and monitoring of suppliers of services. Such services shall include, as appropriate: pest control, laundry services, contracted cleaning, contracted servicing and maintenance, transport and distribution, off-site storage, off-site packing, laboratory testing, catering services, waste management, product safety training, product safety consultants.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Supplier and raw material approval and performance monitoring - Management of suppliers of services" }, { "id": "3.5.3.2", "text": "Contracts or formal agreements shall exist with the suppliers of services that clearly define service expectations and ensure that the potential food safety risks associated with the service have been addressed.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Supplier and raw material approval and performance monitoring - Management of suppliers of services" }, { "id": "3.5.3.3", "text": "There shall be a documented process for ongoing performance review of suppliers of services, based on risk and defined performance criteria.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Supplier and raw material approval and performance monitoring - Management of suppliers of services" }, { "id": "3.5.4.1", "text": "The company shall be able to demonstrate that, where part of the production process is outsourced or undertaken off site, and subsequently returned to the site, this has been declared to the customer and, where required, approval granted.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Supplier and raw material approval and performance monitoring - Management of outsourced processing" }, { "id": "3.5.4.2", "text": "The company shall ensure that outsourced processors are approved and monitored. The approval and monitoring procedure shall be based on risk and include either a valid certification to the applicable BRCGS Standard or GFSI-benchmarked standard, or supplier audits.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Supplier and raw material approval and performance monitoring - Management of outsourced processing" }, { "id": "3.5.4.3", "text": "Where any processes are outsourced, including production, manufacture, processing or storage, the risks to the product safety, authenticity and legality shall form part of the site’s food safety plan (HACCP plan).", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Supplier and raw material approval and performance monitoring - Management of outsourced processing" }, { "id": "3.5.4.4", "text": "Requirements for outsourced processing shall be agreed and documented in a service specification.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Supplier and raw material approval and performance monitoring - Management of outsourced processing" }, { "id": "3.5.4.5", "text": "Any outsourced processing operations shall: be undertaken in accordance with established contracts, maintain product traceability.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Supplier and raw material approval and performance monitoring - Management of outsourced processing" }, { "id": "3.5.4.6", "text": "The company shall establish inspection and test procedures for products where part of the processing has been outsourced, including visual, chemical and/or microbiological testing.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Supplier and raw material approval and performance monitoring - Management of outsourced processing" }, { "id": "3.6.1", "text": "Specifications for raw materials and primary packaging shall be adequate and accurate and ensure compliance with relevant safety and legislative requirements.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Specifications" }, { "id": "3.6.2", "text": "Accurate, up-to-date specifications shall be available for all finished products.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Specifications" }, { "id": "3.6.3", "text": "Where the company is manufacturing customer-branded products, it shall seek formal agreement of the finished product specifications.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Specifications" }, { "id": "3.6.4", "text": "Specification review shall be sufficiently frequent to ensure that data is current or at a minimum every 3 years.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Specifications" }, { "id": "3.7.1", "text": "The site shall have a procedure for handling and correcting issues identified in the food safety and quality management system. The site procedures shall include the completion of root cause analysis and implementation of preventive action.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Corrective and preventive actions" }, { "id": "3.7.2", "text": "Where a non-conformity places the safety, authenticity or legality of a product at risk, or where there is an adverse trend in quality, this shall be investigated and recorded.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Corrective and preventive actions" }, { "id": "3.8.1", "text": "There shall be procedures for managing non-conforming products.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Control of non-conforming product" }, { "id": "3.9.1", "text": "The site shall have a documented traceability procedure designed to maintain traceability throughout the site’s processes. At a minimum this shall include: how the traceability system works, the labelling and records required.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Traceability" }, { "id": "3.9.2", "text": "Identification of raw materials (including primary packaging), intermediate/semi-processed products, part-used materials, finished products and materials pending investigation shall be adequate to ensure traceability.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Traceability" }, { "id": "3.9.3", "text": "The site shall test the traceability system across the range of product groups to ensure traceability can be determined from the supplier of raw material to the finished product and vice versa. For food raw materials and finished products, the test of the traceability system shall include a quantity check/mass balance. Traceability should be achievable within 4 hours.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Traceability" }, { "id": "3.9.4", "text": "Where rework or any reworking operation is performed, traceability shall be maintained.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Traceability" }, { "id": "3.10.1", "text": "All complaints shall be recorded and investigated, and the results of the investigation of the issue recorded where sufficient information is provided.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Complaint-handling" }, { "id": "3.10.2", "text": "Complaint data shall be analysed for significant trends. Where there has been a significant increase in a complaint, or a serious complaint, root cause analysis shall be used to implement ongoing improvements to product safety, legality and quality, and to avoid recurrence.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Complaint-handling" }, { "id": "3.11.1", "text": "The company shall have procedures designed to report and effectively manage incidents and potential emergency situations that impact food safety, authenticity, legality or quality.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Management of incidents, product withdrawal and product recall" }, { "id": "3.11.2", "text": "The company shall have a documented product withdrawal and recall procedure. This shall include, at a minimum:", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Management of incidents, product withdrawal and product recall" }, { "id": "3.11.3", "text": "The incident management procedures (including those for product recall and withdrawal) shall be tested, at least annually, in a way that ensures their effective operation.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Management of incidents, product withdrawal and product recall" }, { "id": "3.11.4", "text": "In the event of a significant food safety, authenticity or legality incident, including a product recall, regulatory food safety non-conformity (e.g. a regulatory enforcement notice) or food safety-related withdrawal, the certification body issuing the current certificate for the site against this Standard shall be notified within 3 working days.", "chapter_num": "3", "chapter": "Food safety and quality management system", "subsection": "Management of incidents, product withdrawal and product recall" }, { "id": "4.1.1", "text": "Consideration shall be given to local activities and the site environment, which may have an adverse impact on finished product integrity, and measures shall be taken to prevent contamination.", "chapter_num": "4", "chapter": "Site standards", "subsection": "External standards and site security" }, { "id": "4.1.2", "text": "The external areas shall be maintained in good order. Where grassed or planted areas are located near buildings, they shall be regularly tended and well maintained. External traffic routes under site control shall be suitably surfaced and maintained in good repair.", "chapter_num": "4", "chapter": "Site standards", "subsection": "External standards and site security" }, { "id": "4.1.3", "text": "The building fabric shall be maintained to minimise potential for product contamination (e.g. elimination of bird-roosting sites, sealing gaps around pipes to prevent pest entry, ingress of water and other contaminants).", "chapter_num": "4", "chapter": "Site standards", "subsection": "External standards and site security" }, { "id": "4.1.4", "text": "Policies and systems shall be in place to ensure that access to the site by staff, contractors and visitors is controlled. A visitor recording system shall be in place.", "chapter_num": "4", "chapter": "Site standards", "subsection": "External standards and site security" }, { "id": "4.2.1", "text": "Where personnel are engaged in threat assessments and food defence plans, the individual or team responsible shall understand potential food defence risks at the site.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Food defence" }, { "id": "4.2.2", "text": "The company shall undertake a documented risk assessment (threat assessment) of the potential risks to products from any deliberate attempt to inflict contamination or damage. The output shall be a documented food defence plan.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Food defence" }, { "id": "4.2.3", "text": "Where raw materials or products are identified as being at particular risk, the food defence plan shall include controls to mitigate these risks.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Food defence" }, { "id": "4.2.4", "text": "Areas where a significant risk is identified shall be defined in the food defence plan, monitored and controlled. These shall include external storage and intake points.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Food defence" }, { "id": "4.3.1", "text": "The site shall assess the production risk zones required for the products manufactured, processed or packed at the site, using the definitions in Appendix 2 of the Standard.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Layout, product flow and segregation" }, { "id": "4.3.2", "text": "There shall be a map of the site. At a minimum, this map shall define:", "chapter_num": "4", "chapter": "Site standards", "subsection": "Layout, product flow and segregation" }, { "id": "4.3.3", "text": "Contractors and visitors, including drivers, shall be made aware of the requirements of the areas they are visiting, with special reference to hazards and potential product contamination.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Layout, product flow and segregation" }, { "id": "4.3.4", "text": "The movement of personnel, raw materials, packaging, rework and/or waste shall not compromise the safety of products.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Layout, product flow and segregation" }, { "id": "4.3.5", "text": "Premises shall allow sufficient working space and storage capacity to enable all operations to be carried out properly under safe hygienic conditions.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Layout, product flow and segregation" }, { "id": "4.3.6", "text": "Temporary structures constructed during building work or refurbishment etc. shall be designed and located to avoid pest harbourage and ensure the safety and quality of products.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Layout, product flow and segregation" }, { "id": "4.4.1", "text": "Walls shall be finished and maintained to prevent the accumulation of dirt, minimise condensation and mould growth, and facilitate cleaning.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Building fabric, raw material-handling, preparation, processing, packing and storage areas" }, { "id": "4.4.2", "text": "Floors shall be suitably hard-wearing, impervious, maintained in good repair and facilitate cleaning.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Building fabric, raw material-handling, preparation, processing, packing and storage areas" }, { "id": "4.4.3", "text": "Drainage shall be sited, designed and maintained to minimise risk of product contamination. Machinery and piping shall be arranged so that process waste water goes directly to drain where feasible.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Building fabric, raw material-handling, preparation, processing, packing and storage areas" }, { "id": "4.4.4", "text": "Ceilings and overheads shall be constructed, finished and maintained to prevent the risk of product contamination.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Building fabric, raw material-handling, preparation, processing, packing and storage areas" }, { "id": "4.4.5", "text": "Where suspended ceilings or roof voids are present, adequate access to the void shall be provided to facilitate inspection for pest activity, unless the void is fully sealed.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Building fabric, raw material-handling, preparation, processing, packing and storage areas" }, { "id": "4.4.6", "text": "Where elevated walkways, access steps or mezzanine floors are adjacent to or pass over production lines which have open products, they shall be designed to prevent contamination, easy to clean and correctly maintained.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Building fabric, raw material-handling, preparation, processing, packing and storage areas" }, { "id": "4.4.7", "text": "Where there is a risk to product, windows and roof glazing which are designed to be opened for ventilation purposes shall be adequately screened to prevent the ingress of pests.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Building fabric, raw material-handling, preparation, processing, packing and storage areas" }, { "id": "4.4.8", "text": "Doors (both internal and external) shall be maintained in good condition. External doors and dock levellers shall be close fitting or adequately proofed.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Building fabric, raw material-handling, preparation, processing, packing and storage areas" }, { "id": "4.4.9", "text": "Suitable and sufficient lighting shall be provided for correct operation of processes, inspection of product and effective cleaning.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Building fabric, raw material-handling, preparation, processing, packing and storage areas" }, { "id": "4.4.10", "text": "Adequate ventilation and extraction shall be provided in product storage and processing environments to prevent condensation or excessive dust.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Building fabric, raw material-handling, preparation, processing, packing and storage areas" }, { "id": "4.4.11", "text": "Where plastic strip curtains are present, these shall be maintained in good condition, clean, fitted correctly, and shall not pose a food safety risk.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Building fabric, raw material-handling, preparation, processing, packing and storage areas" }, { "id": "4.5.1", "text": "All water used as a raw material, in preparation, hand-washing or cleaning shall be potable at point of use. The microbiological and chemical quality of water shall be analysed at least annually.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Utilities – water, ice, air and other gases" }, { "id": "4.5.2", "text": "An up-to-date schematic diagram shall be available of the water distribution system on site.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Utilities – water, ice, air and other gases" }, { "id": "4.5.3", "text": "Air and other gases used as an ingredient or that are in direct contact with products shall be monitored to ensure this does not represent a contamination risk.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Utilities – water, ice, air and other gases" }, { "id": "4.6.1", "text": "There shall be a documented purchase specification for any new equipment detailing the site requirements for the equipment.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Equipment" }, { "id": "4.6.2", "text": "The design and construction of equipment shall be based on risk, to prevent product contamination. Equipment in direct contact with food shall be suitable for food contact.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Equipment" }, { "id": "4.6.3", "text": "A documented, risk-based commissioning procedure shall be in place for new equipment. Installation work shall be followed by a documented hygiene clearance procedure.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Equipment" }, { "id": "4.6.4", "text": "A procedure shall be in place to manage the movement of static equipment in production areas.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Equipment" }, { "id": "4.6.5", "text": "Equipment that is not used or is taken out of service shall be cleaned and stored in a manner that does not pose a risk to the product.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Equipment" }, { "id": "4.6.6", "text": "Mobile equipment used in open product areas shall not pose a risk to the product.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Equipment" }, { "id": "4.6.7", "text": "Battery-charging equipment shall not be stored in open product areas (unless fully sealed) or where there is a risk to products.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Equipment" }, { "id": "4.7.1", "text": "There shall be a planned preventive maintenance schedule or condition monitoring system which includes all plant, processing equipment and mobile equipment.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Maintenance" }, { "id": "4.7.2", "text": "In addition to any planned maintenance programme, where there is a risk of product contamination by foreign bodies arising from equipment damage, the equipment shall be inspected at predetermined intervals.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Maintenance" }, { "id": "4.7.3", "text": "Where temporary repairs are made, these shall be documented and controlled to ensure that the safety or legality of products is not jeopardised.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Maintenance" }, { "id": "4.7.4", "text": "The site shall ensure that the safety or legality of products is not jeopardised during maintenance and subsequent cleaning operations. Maintenance work shall be followed by a documented hygiene clearance procedure.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Maintenance" }, { "id": "4.7.5", "text": "Materials and parts used for equipment and plant maintenance shall be of an appropriate grade or quality. Lubricating oil in direct or indirect contact with products shall be food grade.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Maintenance" }, { "id": "4.7.6", "text": "Engineering workshops shall be kept clean and tidy.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Maintenance" }, { "id": "4.8.1", "text": "Designated changing facilities shall be provided for all personnel. These shall be sited to allow direct access to the production areas without recourse to any external area where possible.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Staff facilities" }, { "id": "4.8.2", "text": "Storage facilities of sufficient size to accommodate personal items shall be provided for all personnel.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Staff facilities" }, { "id": "4.8.3", "text": "Outdoor clothing and other personal items shall be stored separately from production clothing.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Staff facilities" }, { "id": "4.8.4", "text": "Suitable and sufficient hand-washing facilities shall be provided at access to, and at other appropriate points within, production areas.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Staff facilities" }, { "id": "4.8.5", "text": "Toilets shall be adequately segregated and shall not open directly into production or packing areas. Hand-washing facilities shall be provided within toilets.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Staff facilities" }, { "id": "4.8.6", "text": "Where smoking is allowed, designated controlled smoking areas shall be provided. Electronic cigarettes shall not be permitted in production or storage areas.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Staff facilities" }, { "id": "4.8.7", "text": "All food brought into manufacturing premises by staff shall be appropriately stored in a clean and hygienic state. No food shall be taken into storage, processing or production areas.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Staff facilities" }, { "id": "4.8.8", "text": "Where catering facilities are provided, they shall be suitably controlled to prevent contamination of products.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Staff facilities" }, { "id": "4.9.1.1", "text": "Processes shall be in place to manage the use, storage and handling of non-food chemicals to prevent chemical contamination.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Chemical and physical product contamination control - Chemical control" }, { "id": "4.9.1.2", "text": "Where strongly scented or taint-forming materials have to be used, procedures shall be in place to prevent the risk of taint contamination.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Chemical and physical product contamination control - Chemical control" }, { "id": "4.9.2.1", "text": "There shall be a documented policy for the controlled use and storage of sharp metal implements. Snap-off blade knives shall not be used.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Chemical and physical product contamination control - Metal control" }, { "id": "4.9.2.2", "text": "The purchase of ingredients and packaging which use staples or other foreign-body hazards shall be avoided. Staples, paper clips and drawing pins shall not be used in open product areas.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Chemical and physical product contamination control - Metal control" }, { "id": "4.9.3.1", "text": "Glass or other brittle materials shall be excluded or protected against breakage in areas where open products are handled.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Chemical and physical product contamination control - Glass, brittle plastic, ceramics and similar materials" }, { "id": "4.9.3.2", "text": "Procedures for handling glass and other brittle materials shall be in place, including a list of items and recorded checks of condition.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Chemical and physical product contamination control - Glass, brittle plastic, ceramics and similar materials" }, { "id": "4.9.3.3", "text": "Procedures detailing the action to be taken in the event of breakage shall be implemented.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Chemical and physical product contamination control - Glass, brittle plastic, ceramics and similar materials" }, { "id": "4.9.3.4", "text": "Where they pose a risk to product, glass windows shall be protected against breakage.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Chemical and physical product contamination control - Glass, brittle plastic, ceramics and similar materials" }, { "id": "4.9.3.5", "text": "Where they pose a risk to product, bulbs and strip lights shall be adequately protected.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Chemical and physical product contamination control - Glass, brittle plastic, ceramics and similar materials" }, { "id": "4.9.4.1", "text": "The storage of the containers shall be segregated from the storage of raw materials, product or other packaging.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Chemical and physical product contamination control - Products packed into glass or other brittle containers" }, { "id": "4.9.4.2", "text": "Systems shall be in place to manage container breakages between the container-cleaning/inspection point and container closure.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Chemical and physical product contamination control - Products packed into glass or other brittle containers" }, { "id": "4.9.4.3", "text": "Records shall be maintained of all container breakages on the line.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Chemical and physical product contamination control - Products packed into glass or other brittle containers" }, { "id": "4.9.5.1", "text": "Wood should not be used in open product areas except where this is a process requirement. Where used, its condition shall be monitored.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Chemical and physical product contamination control - Wood" }, { "id": "4.9.6.1", "text": "Procedures shall be in place to prevent physical contamination of raw materials by raw material packaging (e.g. debagging).", "chapter_num": "4", "chapter": "Site standards", "subsection": "Chemical and physical product contamination control - Other physical contaminants" }, { "id": "4.9.6.2", "text": "Portable handheld equipment (e.g. stationery, mobile phones) used in open product areas shall be controlled.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Chemical and physical product contamination control - Other physical contaminants" }, { "id": "4.9.6.3", "text": "Based on risk, procedures shall be implemented to minimise other types of foreign-body contamination.", "chapter_num": "4", "chapter": "Site standards", "subsection": "Chemical and physical product contamination control - Other physical contaminants" }, { "id": "4.10.1.1", "text": "A documented assessment shall be carried out on each production process to identify the potential use of equipment to detect or remove foreign-body contamination.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Foreign-body detection and removal equipment - Selection and operation of foreign-body detection and removal equipment" }, { "id": "4.10.1.2", "text": "The type, location and sensitivity of the detection and/or removal method shall be specified, validated and justified.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Foreign-body detection and removal equipment - Selection and operation of foreign-body detection and removal equipment" }, { "id": "4.10.1.3", "text": "The site shall ensure that the frequency of the testing of the foreign-body detection and/or removal equipment is defined. Corrective action and reporting procedures in the event of a failure shall be established.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Foreign-body detection and removal equipment - Selection and operation of foreign-body detection and removal equipment" }, { "id": "4.10.1.4", "text": "Where foreign material is detected or removed by the equipment, the source of any unexpected material shall be investigated.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Foreign-body detection and removal equipment - Selection and operation of foreign-body detection and removal equipment" }, { "id": "4.10.2.1", "text": "Filters and sieves used for foreign-body control shall be of a specified mesh size or gauge.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Foreign-body detection and removal equipment - Filters and sieves" }, { "id": "4.10.2.2", "text": "Filters and sieves shall be regularly inspected or tested for damage at a documented frequency based on risk.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Foreign-body detection and removal equipment - Filters and sieves" }, { "id": "4.10.3.1", "text": "Metal detection equipment shall be in place unless risk assessment demonstrates that this does not improve food safety.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Foreign-body detection and removal equipment - Metal detectors and X-ray equipment" }, { "id": "4.10.3.2", "text": "The metal detector or X-ray equipment shall incorporate an automatic rejection device, a belt stop system, or in-line detectors.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Foreign-body detection and removal equipment - Metal detectors and X-ray equipment" }, { "id": "4.10.3.3", "text": "The site shall establish and implement procedures for the operation and testing of the metal detection or X-ray equipment.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Foreign-body detection and removal equipment - Metal detectors and X-ray equipment" }, { "id": "4.10.3.4", "text": "Metal detector testing procedures shall, at a minimum, include use of test pieces (ferrous, stainless steel, non-ferrous), tests of detection and rejection mechanisms, and tests at typical line speeds.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Foreign-body detection and removal equipment - Metal detectors and X-ray equipment" }, { "id": "4.10.3.5", "text": "X-ray equipment testing procedures shall, at a minimum, include use of test pieces, tests of detection and rejection mechanisms, and tests at typical line speeds.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Foreign-body detection and removal equipment - Metal detectors and X-ray equipment" }, { "id": "4.10.4.1", "text": "The type, location and strength of magnets shall be fully documented. Procedures shall be in place for inspection and cleaning.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Foreign-body detection and removal equipment - Magnets" }, { "id": "4.10.5.1", "text": "Optical sorting equipment used for final product testing shall be checked in accordance with the manufacturer’s instructions.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Foreign-body detection and removal equipment - Optical sorting equipment" }, { "id": "4.10.6.1", "text": "Based on risk assessment, procedures shall be implemented to minimise foreign-body contamination originating from the packaging container.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Foreign-body detection and removal equipment - Container cleanliness – glass jars, cans and other rigid containers" }, { "id": "4.10.6.2", "text": "The effectiveness of the container-cleaning equipment shall be checked and recorded during each production.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Foreign-body detection and removal equipment - Container cleanliness – glass jars, cans and other rigid containers" }, { "id": "4.10.7.1", "text": "Other foreign-body detection and removal equipment (e.g. gravity separation) shall be checked in accordance with manufacturer’s instructions.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Foreign-body detection and removal equipment - Other foreign-body detection and removal equipment" }, { "id": "4.11.1", "text": "The premises and equipment shall be maintained in a clean and hygienic condition.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Housekeeping and hygiene - General" }, { "id": "4.11.2", "text": "Documented cleaning and disinfection procedures shall be in place and maintained for the building, plant and all equipment.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Housekeeping and hygiene - General" }, { "id": "4.11.3", "text": "Limits of acceptable and unacceptable cleaning performance shall be defined for food contact surfaces and processing equipment.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Housekeeping and hygiene - General" }, { "id": "4.11.4", "text": "The resources for undertaking cleaning shall be available. Cleaning staff shall be adequately trained.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Housekeeping and hygiene - General" }, { "id": "4.11.5", "text": "The cleanliness of equipment shall be checked before equipment is released back into production.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Housekeeping and hygiene - General" }, { "id": "4.11.6", "text": "Cleaning equipment shall be hygienically designed, fit for purpose, suitably identified and cleaned/stored hygienically.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Housekeeping and hygiene - General" }, { "id": "4.11.7.1", "text": "All CIP equipment shall be designed and constructed to ensure effective operation.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Housekeeping and hygiene - Cleaning in place (CIP)" }, { "id": "4.11.7.2", "text": "Limits of acceptable and unacceptable performance for key process parameters shall be defined to ensure the removal of target hazards.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Housekeeping and hygiene - Cleaning in place (CIP)" }, { "id": "4.11.7.3", "text": "The CIP equipment shall be maintained by suitably trained staff to ensure effective cleaning is carried out.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Housekeeping and hygiene - Cleaning in place (CIP)" }, { "id": "4.11.7.4", "text": "CIP facilities shall be monitored at a defined frequency based on risk.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Housekeeping and hygiene - Cleaning in place (CIP)" }, { "id": "4.11.8.1", "text": "The design of the environmental monitoring programme shall be based on risk, and include sampling procedures, locations, frequency, target organisms, test methods and recording of results.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Housekeeping and hygiene - Environmental monitoring" }, { "id": "4.11.8.2", "text": "Appropriate control or action limits shall be defined for the environmental monitoring programme.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Housekeeping and hygiene - Environmental monitoring" }, { "id": "4.11.8.3", "text": "The company shall review the environmental monitoring programme at least annually and whenever there are significant changes or failures.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Housekeeping and hygiene - Environmental monitoring" }, { "id": "4.12.1", "text": "Where licensing is required by law for the removal of waste, it shall be removed by licensed contractors and records maintained.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Waste and waste disposal" }, { "id": "4.12.2", "text": "Internal and external waste collection containers and rooms housing waste facilities shall be managed to minimise risk (clearly identified, easy to clean, emptied appropriately).", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Waste and waste disposal" }, { "id": "4.12.3", "text": "Waste removal from open product areas shall be managed to ensure that it does not compromise product safety.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Waste and waste disposal" }, { "id": "4.12.4", "text": "If unsafe products or substandard trademarked materials are transferred to a third party for destruction, that third party shall be a specialist and provide records.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Waste and waste disposal" }, { "id": "4.13.1", "text": "Surplus customer-branded products shall be disposed of in accordance with customer-specific requirements. Customer brand names shall be removed unless otherwise authorised.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Management of surplus food and products for animal feed" }, { "id": "4.13.2", "text": "Where customer-branded products which do not meet specifications are sold to staff or charities, this shall be with the prior consent of the brand owner.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Management of surplus food and products for animal feed" }, { "id": "4.13.3", "text": "By-products and downgraded/surplus products intended for animal feed shall be segregated from waste and protected from contamination.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Management of surplus food and products for animal feed" }, { "id": "4.14.1", "text": "If pest activity is identified, it shall not present a risk of contamination to products, raw materials or packaging.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Pest management" }, { "id": "4.14.2", "text": "The site shall either contract the services of a competent pest management organisation or have appropriately trained staff for regular inspection and treatment. The frequency of inspections shall be determined by risk assessment.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Pest management" }, { "id": "4.14.3", "text": "Where a site undertakes its own pest management, it shall be able to effectively demonstrate that operations are undertaken by trained and competent staff, resources are sufficient, and legislation is complied with.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Pest management" }, { "id": "4.14.4", "text": "Pest management documentation and records shall be maintained.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Pest management" }, { "id": "4.14.5", "text": "Bait stations or other rodent monitoring or control devices shall be appropriately located and maintained. Toxic rodent baits shall not be used within production areas where open product is present except when treating an active infestation.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Pest management" }, { "id": "4.14.6", "text": "Insect-killing devices, pheromone traps and/or other insect-monitoring devices shall be appropriately sited and operational.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Pest management" }, { "id": "4.14.7", "text": "The site shall have adequate measures in place to prevent birds from entering buildings or roosting above loading or unloading areas.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Pest management" }, { "id": "4.14.8", "text": "In the event of infestation, immediate action shall be taken to identify at-risk products and to minimise the risk of product contamination.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Pest management" }, { "id": "4.14.9", "text": "Records of pest management inspections, pest proofing and hygiene recommendations and actions taken shall be maintained.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Pest management" }, { "id": "4.14.10", "text": "An in-depth, documented pest management assessment shall be undertaken at a frequency based on risk, but at least annually, by a pest management expert.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Pest management" }, { "id": "4.14.11", "text": "Results of pest management inspections shall be assessed and analysed for trends on a regular basis (annually or in the event of infestation).", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Pest management" }, { "id": "4.14.12", "text": "Staff shall understand the signs of pest activity and be aware of the need to report any evidence of such activity.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Pest management" }, { "id": "4.15.1", "text": "Procedures to maintain product safety and quality during storage shall be developed on the basis of risk assessment.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Storage facilities" }, { "id": "4.15.2", "text": "Where appropriate, packaging shall be stored away from other raw materials and finished product.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Storage facilities" }, { "id": "4.15.3", "text": "Where temperature control is required, the storage area shall be capable of maintaining product temperature within specification. Temperature recording equipment with alarms shall be fitted or manual checks recorded.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Storage facilities" }, { "id": "4.15.4", "text": "Where controlled atmosphere storage is required, the storage conditions shall be specified and effectively controlled.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Storage facilities" }, { "id": "4.15.5", "text": "Where storage outside is necessary, items shall be protected from contamination and deterioration.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Storage facilities" }, { "id": "4.15.6", "text": "The site shall facilitate correct stock rotation of raw materials, intermediate products and finished products.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Storage facilities" }, { "id": "4.16.1", "text": "Procedures to maintain product safety and quality during loading and transportation shall be developed and implemented.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Dispatch and transport" }, { "id": "4.16.2", "text": "All vehicles or containers used for the transport of raw materials and the dispatch of products shall be fit for purpose (clean, free from odours, suitable condition, equipped for temperature requirements).", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Dispatch and transport" }, { "id": "4.16.3", "text": "Where temperature control is required, the transport shall be capable of maintaining product temperature within specification. Temperature data-logging devices or monitoring systems shall be used.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Dispatch and transport" }, { "id": "4.16.4", "text": "Maintenance systems and documented cleaning procedures shall be available for all vehicles and equipment used for loading/unloading.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Dispatch and transport" }, { "id": "4.16.5", "text": "The company shall have procedures for the transport of products, including restrictions on mixed loads, security requirements and instructions for vehicle breakdown.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Dispatch and transport" }, { "id": "4.16.6", "text": "Where the company uses contractors, it shall have a documented supplier approval procedure to ensure risks to food quality and safety are effectively managed.", "chapter_num": "4", "chapter": "Site standards (continued)", "subsection": "Dispatch and transport" }, { "id": "5.1.1", "text": "The company shall have a procedure for new product development and changes to existing product, packaging and manufacturing processes.", "chapter_num": "5", "chapter": "Product control", "subsection": "Product design/development" }, { "id": "5.1.2", "text": "All new products and changes to product formulation, packaging or methods of processing shall be formally approved by the HACCP team leader or an authorised HACCP team member.", "chapter_num": "5", "chapter": "Product control", "subsection": "Product design/development" }, { "id": "5.1.3", "text": "Trials using production equipment shall be carried out where it is necessary to validate that product formulation and manufacturing processes are capable of producing a safe product of the required quality.", "chapter_num": "5", "chapter": "Product control", "subsection": "Product design/development" }, { "id": "5.1.4", "text": "Initial shelf-life trials shall be undertaken using documented protocols. Results shall be recorded and retained and shall confirm compliance with the relevant microbiological, chemical and organoleptic criteria.", "chapter_num": "5", "chapter": "Product control", "subsection": "Product design/development" }, { "id": "5.2.1", "text": "All products shall be labelled to meet legal requirements for the designated country of use. There shall be a process to verify that ingredient and allergen labelling is correct.", "chapter_num": "5", "chapter": "Product control", "subsection": "Product labelling" }, { "id": "5.2.2", "text": "There shall be effective processes in place to ensure that labelling information is reviewed whenever changes occur to: the product recipe, raw materials, supplier, country of origin, legislation.", "chapter_num": "5", "chapter": "Product control", "subsection": "Product labelling" }, { "id": "5.2.3", "text": "Where the label information is the responsibility of a customer, the company shall provide information to enable the label to be accurately created.", "chapter_num": "5", "chapter": "Product control", "subsection": "Product labelling" }, { "id": "5.2.4", "text": "Where cooking instructions are provided to ensure product safety, they shall be fully validated.", "chapter_num": "5", "chapter": "Product control", "subsection": "Product labelling" }, { "id": "5.3.1", "text": "The site shall carry out an assessment of raw materials to establish the presence and likelihood of contamination (cross-contact) by allergens.", "chapter_num": "5", "chapter": "Product control", "subsection": "Management of allergens" }, { "id": "5.3.2", "text": "The company shall identify and list allergen-containing materials handled on site.", "chapter_num": "5", "chapter": "Product control", "subsection": "Management of allergens" }, { "id": "5.3.3", "text": "A documented risk assessment shall be carried out to identify routes of contamination (cross-contact) and establish documented policies and procedures.", "chapter_num": "5", "chapter": "Product control", "subsection": "Management of allergens" }, { "id": "5.3.4", "text": "Procedures shall be established to ensure the effective management of allergenic materials to prevent cross-contamination.", "chapter_num": "5", "chapter": "Product control", "subsection": "Management of allergens" }, { "id": "5.3.5", "text": "Where rework is used, procedures shall be implemented to ensure rework containing allergens is not used in products that do not already contain the allergen.", "chapter_num": "5", "chapter": "Product control", "subsection": "Management of allergens" }, { "id": "5.3.6", "text": "Where a justified, risk-based assessment demonstrates that cross-contamination cannot be prevented, a warning should be included on the label.", "chapter_num": "5", "chapter": "Product control", "subsection": "Management of allergens" }, { "id": "5.3.7", "text": "Where a claim is made regarding the suitability of a food for individuals with a food allergy or sensitivity, the site shall ensure that the production process is fully validated.", "chapter_num": "5", "chapter": "Product control", "subsection": "Management of allergens" }, { "id": "5.3.8", "text": "Equipment or area-cleaning procedures shall be designed to remove or reduce to acceptable levels any potential cross-contamination by allergens. Cleaning methods shall be validated.", "chapter_num": "5", "chapter": "Product control", "subsection": "Management of allergens" }, { "id": "5.4.1", "text": "Where personnel are engaged in vulnerability assessments, the individual or team responsible shall understand potential food fraud risks.", "chapter_num": "5", "chapter": "Product control", "subsection": "Product authenticity, claims and chain of custody" }, { "id": "5.4.2", "text": "The company shall have processes in place to access information on historical and developing threats to the supply chain.", "chapter_num": "5", "chapter": "Product control", "subsection": "Product authenticity, claims and chain of custody" }, { "id": "5.4.3", "text": "A documented vulnerability assessment shall be carried out on all food raw materials to assess the potential risk of adulteration or substitution. The output shall be a documented vulnerability assessment plan.", "chapter_num": "5", "chapter": "Product control", "subsection": "Product authenticity, claims and chain of custody" }, { "id": "5.4.4", "text": "Where raw materials are identified as being at particular risk of adulteration or substitution, the vulnerability assessment plan shall include appropriate assurance and/or testing processes.", "chapter_num": "5", "chapter": "Product control", "subsection": "Product authenticity, claims and chain of custody" }, { "id": "5.4.5", "text": "Where products are labelled or claims are made on finished packs which are dependent on the status of a raw material, the status of each batch of the raw material shall be verified.", "chapter_num": "5", "chapter": "Product control", "subsection": "Product authenticity, claims and chain of custody" }, { "id": "5.4.6", "text": "Where claims are made about the methods of production (e.g. organic, halal, kosher), the site shall maintain the necessary certification status.", "chapter_num": "5", "chapter": "Product control", "subsection": "Product authenticity, claims and chain of custody" }, { "id": "5.4.7", "text": "Where a product is designed to enable a claim to be made, the company shall ensure that all claims are substantiated and fully validated.", "chapter_num": "5", "chapter": "Product control", "subsection": "Product authenticity, claims and chain of custody" }, { "id": "5.5.1", "text": "When purchasing or specifying primary packaging, the supplier shall be made aware of particular characteristics. Certificates of conformity shall be available.", "chapter_num": "5", "chapter": "Product control", "subsection": "Product packaging" }, { "id": "5.5.2", "text": "Product liners and bags purchased by the company for use in direct contact with ingredients shall be appropriately coloured and resistant to tearing.", "chapter_num": "5", "chapter": "Product control", "subsection": "Product packaging" }, { "id": "5.5.3", "text": "The company shall have a procedure to manage obsolete packaging (including labels).", "chapter_num": "5", "chapter": "Product control", "subsection": "Product packaging" }, { "id": "5.6.1", "text": "There shall be a scheduled programme of product testing which may include microbiological, chemical, physical and organoleptic testing according to risk.", "chapter_num": "5", "chapter": "Product control", "subsection": "Product inspection, on-site product testing and laboratory analysis" }, { "id": "5.6.2", "text": "Test and inspection results shall be recorded and reviewed regularly to identify trends.", "chapter_num": "5", "chapter": "Product control", "subsection": "Product inspection, on-site product testing and laboratory analysis" }, { "id": "5.6.3", "text": "The site shall ensure that a system of validation and ongoing verification of the shelf life is in place.", "chapter_num": "5", "chapter": "Product control", "subsection": "Product inspection, on-site product testing and laboratory analysis" }, { "id": "5.6.4", "text": "Pathogen testing shall be subcontracted to an external laboratory or, where conducted internally, the laboratory facility shall be fully segregated.", "chapter_num": "5", "chapter": "Product control", "subsection": "Product inspection, on-site product testing and laboratory analysis" }, { "id": "5.6.5", "text": "Where testing laboratories are present on a manufacturing site, they shall be located, designed and operated to eliminate potential risks to product safety.", "chapter_num": "5", "chapter": "Product control", "subsection": "Product inspection, on-site product testing and laboratory analysis" }, { "id": "5.6.6", "text": "Where the company undertakes or subcontracts analyses which are critical to product safety, authenticity or legality, the laboratory shall have gained recognised laboratory accreditation (ISO/IEC 17025).", "chapter_num": "5", "chapter": "Product control", "subsection": "Product inspection, on-site product testing and laboratory analysis" }, { "id": "5.6.7", "text": "Procedures shall be in place to ensure reliability of laboratory results other than those critical to safety and legality.", "chapter_num": "5", "chapter": "Product control", "subsection": "Product inspection, on-site product testing and laboratory analysis" }, { "id": "5.7.1", "text": "Where products require positive release, procedures shall be in place to ensure that release does not occur until all release criteria have been completed and the release has been authorised.", "chapter_num": "5", "chapter": "Product control", "subsection": "Product release" }, { "id": "5.8.1", "text": "The site shall ensure that pet food and animal feed is formulated/designed for the intended use.", "chapter_num": "5", "chapter": "Product control", "subsection": "Pet food and animal feed" }, { "id": "5.8.2", "text": "Where a site’s product range includes pet food or animal feed products for different animal species, the site shall have specific procedures for the management of ingredients/products.", "chapter_num": "5", "chapter": "Product control", "subsection": "Pet food and animal feed" }, { "id": "5.8.3", "text": "Where the site manufactures pet food or animal feed products that contain medicinal substances, the site shall have specific procedures for the management of the medicated raw materials and finished products.", "chapter_num": "5", "chapter": "Product control", "subsection": "Pet food and animal feed" }, { "id": "5.8.4", "text": "Site procedures shall be designed and implemented to meet the relevant pet food and animal feed product safety legislation.", "chapter_num": "5", "chapter": "Product control", "subsection": "Pet food and animal feed" }, { "id": "5.9.1", "text": "The company shall undertake a risk assessment for potential prohibited substances (e.g. pharmaceuticals, veterinary medicines, heavy metals).", "chapter_num": "5", "chapter": "Product control", "subsection": "Animal primary conversion" }, { "id": "5.9.2", "text": "Where the site is in receipt of live animals, there shall be an inspection by a suitably competent individual at lairage and post-mortem.", "chapter_num": "5", "chapter": "Product control", "subsection": "Animal primary conversion" }, { "id": "5.9.3", "text": "The site shall operate procedures to ensure that the traceability of all edible parts of the carcass is maintained.", "chapter_num": "5", "chapter": "Product control", "subsection": "Animal primary conversion" }, { "id": "5.9.4", "text": "The site shall establish defined time and temperature requirements for all post-slaughter processes.", "chapter_num": "5", "chapter": "Product control", "subsection": "Animal primary conversion" }, { "id": "6.1.1", "text": "Documented process specifications and work instructions/procedures shall be available for the key processes in the production of products to ensure product safety, legality and quality.", "chapter_num": "6", "chapter": "Process control", "subsection": "Control of operations" }, { "id": "6.1.2", "text": "Where equipment settings are critical to the safety or legality of the product, changes to the equipment settings shall only be completed by trained and authorised staff.", "chapter_num": "6", "chapter": "Process control", "subsection": "Control of operations" }, { "id": "6.1.3", "text": "Process monitoring, such as temperature, time, pressure and chemical properties, shall be implemented, adequately controlled and recorded.", "chapter_num": "6", "chapter": "Process control", "subsection": "Control of operations" }, { "id": "6.1.4", "text": "In circumstances where process parameters or product quality are controlled by in-line monitoring devices, these shall be linked to a suitable failure alert system that is routinely tested.", "chapter_num": "6", "chapter": "Process control", "subsection": "Control of operations" }, { "id": "6.1.5", "text": "Where variation in processing conditions may occur within equipment critical to the safety or quality of products, the processing characteristics shall be validated and verified at a frequency based on risk.", "chapter_num": "6", "chapter": "Process control", "subsection": "Control of operations" }, { "id": "6.1.6", "text": "In the event of equipment failure or deviation of the process from specification, procedures shall be in place to establish the safety status and quality of the product.", "chapter_num": "6", "chapter": "Process control", "subsection": "Control of operations" }, { "id": "6.1.7", "text": "Where a site handles products or materials that are outside the scope of the audit, these shall be controlled to ensure that they do not create a product safety, authenticity or legality risk.", "chapter_num": "6", "chapter": "Process control", "subsection": "Control of operations" }, { "id": "6.2.1", "text": "There shall be a formal process for the allocation of packaging materials to packing lines and control in the packing area which ensures that only the packaging for immediate use is available.", "chapter_num": "6", "chapter": "Process control", "subsection": "Labelling and pack control" }, { "id": "6.2.2", "text": "Documented checks of the production line shall be carried out before commencing production and following changes of product. These shall ensure that lines have been suitably cleared.", "chapter_num": "6", "chapter": "Process control", "subsection": "Labelling and pack control" }, { "id": "6.2.3", "text": "Procedures shall be in place to ensure that all products are packed into the correct packaging and correctly labelled.", "chapter_num": "6", "chapter": "Process control", "subsection": "Labelling and pack control" }, { "id": "6.2.4", "text": "Where online verification equipment is used to check product labels and printing, the site shall establish and implement procedures for the operation and testing of the equipment.", "chapter_num": "6", "chapter": "Process control", "subsection": "Labelling and pack control" }, { "id": "6.3.1", "text": "The frequency and methodology of quantity checking shall meet the requirements of the appropriate legislation governing quantity verification, and records of checks shall be retained.", "chapter_num": "6", "chapter": "Process control", "subsection": "Quantity – weight, volume and number control" }, { "id": "6.3.2", "text": "Where the quantity of the product is not governed by legislative requirements, the product shall conform to customer requirements.", "chapter_num": "6", "chapter": "Process control", "subsection": "Quantity – weight, volume and number control" }, { "id": "6.3.3", "text": "Where used, the site shall establish procedures for the operation and testing of online check weighers.", "chapter_num": "6", "chapter": "Process control", "subsection": "Quantity – weight, volume and number control" }, { "id": "6.4.1", "text": "The site shall identify and control measuring equipment used to monitor critical control points and product safety, legality and quality.", "chapter_num": "6", "chapter": "Process control", "subsection": "Calibration and control of measuring and monitoring devices" }, { "id": "6.4.2", "text": "All identified measuring devices shall be checked and, where necessary, adjusted at a predetermined frequency based on risk.", "chapter_num": "6", "chapter": "Process control", "subsection": "Calibration and control of measuring and monitoring devices" }, { "id": "6.4.3", "text": "Reference measuring equipment shall be calibrated and traceable to a recognised national or international standard.", "chapter_num": "6", "chapter": "Process control", "subsection": "Calibration and control of measuring and monitoring devices" }, { "id": "6.4.4", "text": "Procedures shall be in place to record actions to be taken when the prescribed measuring devices are found not to be operating within specified limits.", "chapter_num": "6", "chapter": "Process control", "subsection": "Calibration and control of measuring and monitoring devices" }, { "id": "7.1.1", "text": "All personnel, including agency-supplied staff, temporary staff and contractors, shall be appropriately trained prior to commencing work and adequately supervised throughout the working period.", "chapter_num": "7", "chapter": "Personnel", "subsection": "Training: raw material-handling, preparation, processing, packing and storage areas" }, { "id": "7.1.2", "text": "Where personnel are engaged in activities relating to control measures and critical control points, relevant training and competency assessment shall be in place.", "chapter_num": "7", "chapter": "Personnel", "subsection": "Training: raw material-handling, preparation, processing, packing and storage areas" }, { "id": "7.1.3", "text": "The site shall put in place documented programmes covering the training needs of personnel.", "chapter_num": "7", "chapter": "Personnel", "subsection": "Training: raw material-handling, preparation, processing, packing and storage areas" }, { "id": "7.1.4", "text": "All personnel, including engineers, agency-supplied staff, temporary staff and contractors, shall have received general allergen awareness training and be trained in the site’s allergen-handling procedures.", "chapter_num": "7", "chapter": "Personnel", "subsection": "Training: raw material-handling, preparation, processing, packing and storage areas" }, { "id": "7.1.5", "text": "All relevant personnel shall have received training on the site’s labelling and packing processes which are designed to ensure the correct labelling and packing of products.", "chapter_num": "7", "chapter": "Personnel", "subsection": "Training: raw material-handling, preparation, processing, packing and storage areas" }, { "id": "7.1.6", "text": "Records of all training shall be available.", "chapter_num": "7", "chapter": "Personnel", "subsection": "Training: raw material-handling, preparation, processing, packing and storage areas" }, { "id": "7.1.7", "text": "The company shall routinely review the competencies of its staff and provide relevant training (refresher training, coaching, mentoring).", "chapter_num": "7", "chapter": "Personnel", "subsection": "Training: raw material-handling, preparation, processing, packing and storage areas" }, { "id": "7.2.1", "text": "The requirements for personal hygiene shall be documented and communicated to all personnel.", "chapter_num": "7", "chapter": "Personnel", "subsection": "Personal hygiene: raw material-handling, preparation, processing, packing and storage areas" }, { "id": "7.2.2", "text": "Hand-washing shall be performed on entry to the production areas and at a frequency that is appropriate to minimise the risk of product contamination.", "chapter_num": "7", "chapter": "Personnel", "subsection": "Personal hygiene: raw material-handling, preparation, processing, packing and storage areas" }, { "id": "7.2.3", "text": "All cuts and grazes on exposed skin shall be covered by an appropriately coloured plaster that is different from the product colour (preferably blue) and contains a metal detectable strip.", "chapter_num": "7", "chapter": "Personnel", "subsection": "Personal hygiene: raw material-handling, preparation, processing, packing and storage areas" }, { "id": "7.2.4", "text": "Where metal detection equipment is used, a sample from each batch of plasters shall be successfully tested through the equipment and records shall be kept.", "chapter_num": "7", "chapter": "Personnel", "subsection": "Personal hygiene: raw material-handling, preparation, processing, packing and storage areas" }, { "id": "7.2.5", "text": "Processes and written instructions for staff shall be in place to control the use and storage of personal medicines.", "chapter_num": "7", "chapter": "Personnel", "subsection": "Personal hygiene: raw material-handling, preparation, processing, packing and storage areas" }, { "id": "7.3.1", "text": "The site shall make staff aware of the symptoms of infection, disease or condition which would prevent a person working with open food.", "chapter_num": "7", "chapter": "Personnel", "subsection": "Medical screening" }, { "id": "7.3.2", "text": "Where permitted by law, visitors shall be required to complete a health questionnaire or otherwise confirm that they are not suffering from any symptoms which may put product safety at risk.", "chapter_num": "7", "chapter": "Personnel", "subsection": "Medical screening" }, { "id": "7.3.3", "text": "There shall be procedures for staff, contractors and visitors relating to action to be taken where they may be suffering from or have been in contact with an infectious disease.", "chapter_num": "7", "chapter": "Personnel", "subsection": "Medical screening" }, { "id": "7.4.1", "text": "The company shall document and communicate to all staff, contractors and visitors the rules regarding the wearing of protective clothing in specified work areas.", "chapter_num": "7", "chapter": "Personnel", "subsection": "Protective clothing: staff or visitors to production areas" }, { "id": "7.4.2", "text": "Protective clothing shall be available that is provided in sufficient numbers, of suitable design (no external pockets above waist), contains all scalp hair, and includes snoods for beards where required.", "chapter_num": "7", "chapter": "Personnel", "subsection": "Protective clothing: staff or visitors to production areas" }, { "id": "7.4.3", "text": "Protective clothing shall be laundered by an approved contracted or in-house laundry using defined criteria to validate the effectiveness of the laundering process.", "chapter_num": "7", "chapter": "Personnel", "subsection": "Protective clothing: staff or visitors to production areas" }, { "id": "7.4.4", "text": "Protective clothing shall be changed at an appropriate frequency, based on risk.", "chapter_num": "7", "chapter": "Personnel", "subsection": "Protective clothing: staff or visitors to production areas" }, { "id": "7.4.5", "text": "If gloves are used, they shall be replaced regularly. Where appropriate, gloves shall be suitable for food use, of a disposable type, of a distinctive colour and intact.", "chapter_num": "7", "chapter": "Personnel", "subsection": "Protective clothing: staff or visitors to production areas" }, { "id": "7.4.6", "text": "Where items of protective clothing that are not suitable for laundering are provided (such as chain mail, gloves and aprons), these shall be cleaned and disinfected at a frequency based on risk.", "chapter_num": "7", "chapter": "Personnel", "subsection": "Protective clothing: staff or visitors to production areas" }, { "id": "8.1.1", "text": "The map of the site (see clause 4.3.2) shall include the location of the pathogen control step(s).", "chapter_num": "8", "chapter": "Production risk zones – high risk, high care and ambient high care", "subsection": "Layout, product flow and segregation in high-risk, high-care and ambient high-care zones" }, { "id": "8.1.2", "text": "Where high-risk areas are part of the manufacturing site, there shall be physical segregation between these areas and other parts of the site.", "chapter_num": "8", "chapter": "Production risk zones – high risk, high care and ambient high care", "subsection": "Layout, product flow and segregation in high-risk, high-care and ambient high-care zones" }, { "id": "8.1.3", "text": "Where high-care areas are part of the manufacturing site, there should be physical segregation between these areas and other parts of the site. Where physical barriers are not in place, the site shall have undertaken a documented risk assessment.", "chapter_num": "8", "chapter": "Production risk zones – high risk, high care and ambient high care", "subsection": "Layout, product flow and segregation in high-risk, high-care and ambient high-care zones" }, { "id": "8.1.4", "text": "Where ambient high-care areas are required, a documented risk assessment shall be completed to determine the risk of cross-contamination with pathogens.", "chapter_num": "8", "chapter": "Production risk zones – high risk, high care and ambient high care", "subsection": "Layout, product flow and segregation in high-risk, high-care and ambient high-care zones" }, { "id": "8.2.1", "text": "Where sites include high-risk or high-care facilities, there shall be a map of the drains for these areas which shows the direction of flow and the location of any equipment fitted to prevent the backup of waste water.", "chapter_num": "8", "chapter": "Production risk zones – high risk, high care and ambient high care", "subsection": "Building fabric in high-risk and high-care zones" }, { "id": "8.2.2", "text": "High-risk areas shall be supplied with sufficient changes of filtered air.", "chapter_num": "8", "chapter": "Production risk zones – high risk, high care and ambient high care", "subsection": "Building fabric in high-risk and high-care zones" }, { "id": "8.2.3", "text": "Where sites include removable walls as part of the design of the high-risk or high-care area, procedures shall be in place to ensure they are tight fitting and their use is managed.", "chapter_num": "8", "chapter": "Production risk zones – high risk, high care and ambient high care", "subsection": "Building fabric in high-risk and high-care zones" }, { "id": "8.3.1", "text": "Maintenance activities undertaken in high-risk and high-care areas shall respect the segregation requirements of the area. Tools and equipment shall be dedicated for use in that area where possible.", "chapter_num": "8", "chapter": "Production risk zones – high risk, high care and ambient high care", "subsection": "Equipment and maintenance in high-risk and high-care zones" }, { "id": "8.3.2", "text": "Where equipment is removed from the high-risk or high-care area, the site shall have a procedure to ensure the cleanliness and removal of contamination hazards before acceptance back into the area.", "chapter_num": "8", "chapter": "Production risk zones – high risk, high care and ambient high care", "subsection": "Equipment and maintenance in high-risk and high-care zones" }, { "id": "8.3.3", "text": "Where portable equipment and battery-charging equipment is used in high-risk or high-care areas, these items shall either be visually distinctive and dedicated, or have specific cleaning procedures.", "chapter_num": "8", "chapter": "Production risk zones – high risk, high care and ambient high care", "subsection": "Equipment and maintenance in high-risk and high-care zones" }, { "id": "8.4.1", "text": "Where an operation includes a high-risk or high-care area, personnel shall enter via a specially designated changing facility at the entrance to the area.", "chapter_num": "8", "chapter": "Production risk zones – high risk, high care and ambient high care", "subsection": "Staff facilities for high-risk and high-care zones" }, { "id": "8.5.1", "text": "Environmental cleaning procedures in high-care/high-risk areas shall consider the different microbiological risks associated with each production risk zone.", "chapter_num": "8", "chapter": "Production risk zones – high risk, high care and ambient high care", "subsection": "Housekeeping and hygiene in high-risk and high-care zones" }, { "id": "8.5.2", "text": "Microbiological limits for acceptable and unacceptable cleaning performance shall be defined for high-risk/high-care production risk zones.", "chapter_num": "8", "chapter": "Production risk zones – high risk, high care and ambient high care", "subsection": "Housekeeping and hygiene in high-risk and high-care zones" }, { "id": "8.5.3", "text": "Equipment used for cleaning in high-care and high-risk areas shall be visually distinctive, dedicated, hygienically designed and stored hygienically.", "chapter_num": "8", "chapter": "Production risk zones – high risk, high care and ambient high care", "subsection": "Housekeeping and hygiene in high-risk and high-care zones" }, { "id": "8.5.4", "text": "Where the site uses CIP equipment, either this shall be for a specific area only or the system shall be designed and controlled to prevent contamination (e.g. no recycling of rinse solutions from low-risk to high-risk).", "chapter_num": "8", "chapter": "Production risk zones – high risk, high care and ambient high care", "subsection": "Housekeeping and hygiene in high-risk and high-care zones" }, { "id": "8.6.1", "text": "Waste disposal systems shall ensure that the risk of contamination of products is minimised through the control of potential cross-contamination. Risk assessment shall consider the movement and flow of waste and waste containers.", "chapter_num": "8", "chapter": "Production risk zones – high risk, high care and ambient high care", "subsection": "Waste and waste disposal in high-risk, high-care zones" }, { "id": "8.7.1", "text": "Laundering of protective clothing for high-risk and high-care areas shall be done by an approved contracted or in-house laundry using defined criteria. This includes commercial sterilisation of protective clothing following washing and drying.", "chapter_num": "8", "chapter": "Production risk zones – high risk, high care and ambient high care", "subsection": "Protective clothing in high-risk and high-care zones" }, { "id": "8.7.2", "text": "Where protective clothing for high-care or high-risk areas is cleaned by a contracted or in-house laundry, the laundry shall be audited either directly or by a third party.", "chapter_num": "8", "chapter": "Production risk zones – high risk, high care and ambient high care", "subsection": "Protective clothing in high-risk and high-care zones" }, { "id": "8.7.3", "text": "Protective clothing for use in high-risk and high-care areas shall be changed at an appropriate frequency based on risk, and at a minimum daily.", "chapter_num": "8", "chapter": "Production risk zones – high risk, high care and ambient high care", "subsection": "Protective clothing in high-risk and high-care zones" }, { "id": "9.1.1", "text": "The company shall either have a HACCP or food safety plan specifically for the traded products handled on site, or incorporate the traded products into its existing HACCP or food safety plans.", "chapter_num": "9", "chapter": "Requirements for traded products", "subsection": "The food safety plan – HACCP" }, { "id": "9.2.1", "text": "The company shall have a documented supplier approval procedure which identifies the process for initial and ongoing approval of suppliers and the manufacturer/processor of each product traded.", "chapter_num": "9", "chapter": "Requirements for traded products", "subsection": "Approval and performance monitoring of manufacturers/packers of traded food products" }, { "id": "9.2.2", "text": "The company shall have a procedure for the initial and ongoing approval of manufacturers of products. This approval procedure shall be based on risk and include either a valid certification to a BRCGS/GFSI standard, supplier audits, or a completed supplier questionnaire (for low risk only).", "chapter_num": "9", "chapter": "Requirements for traded products", "subsection": "Approval and performance monitoring of manufacturers/packers of traded food products" }, { "id": "9.2.3", "text": "Records shall be maintained of the manufacturer’s/packer’s approval process, including audit reports or verified certificates.", "chapter_num": "9", "chapter": "Requirements for traded products", "subsection": "Approval and performance monitoring of manufacturers/packers of traded food products" }, { "id": "9.2.4", "text": "There shall be a process for the ongoing review of manufacturers/packers, based on risk and using defined performance criteria.", "chapter_num": "9", "chapter": "Requirements for traded products", "subsection": "Approval and performance monitoring of manufacturers/packers of traded food products" }, { "id": "9.3.1", "text": "Specifications shall be available for all products.", "chapter_num": "9", "chapter": "Requirements for traded products", "subsection": "Specifications" }, { "id": "9.3.2", "text": "The company shall seek formal agreement of the specifications with relevant parties.", "chapter_num": "9", "chapter": "Requirements for traded products", "subsection": "Specifications" }, { "id": "9.3.3", "text": "Companies shall operate demonstrable processes to ensure that any customer-specified requirements are met.", "chapter_num": "9", "chapter": "Requirements for traded products", "subsection": "Specifications" }, { "id": "9.3.4", "text": "Specification review shall be sufficiently frequent to ensure that data is current or at a minimum every 3 years.", "chapter_num": "9", "chapter": "Requirements for traded products", "subsection": "Specifications" }, { "id": "9.4.1", "text": "The site shall have a product sampling or assurance programme to verify that the products are in accordance with buying specifications and meet legal and safety requirements.", "chapter_num": "9", "chapter": "Requirements for traded products", "subsection": "Product inspection and laboratory testing" }, { "id": "9.4.2", "text": "Where verification of conformity is provided by the supplier, the level of confidence in the information provided shall be supported by commissioning periodic independent product analysis.", "chapter_num": "9", "chapter": "Requirements for traded products", "subsection": "Product inspection and laboratory testing" }, { "id": "9.4.3", "text": "Where claims are made about the products being handled, supporting information shall be available from the supplier or independently to verify the claim.", "chapter_num": "9", "chapter": "Requirements for traded products", "subsection": "Product inspection and laboratory testing" }, { "id": "9.4.4", "text": "Where the company undertakes or subcontracts analyses which are critical to product safety or legality, the laboratory or subcontractors shall have gained recognised laboratory accreditation (ISO/IEC 17025).", "chapter_num": "9", "chapter": "Requirements for traded products", "subsection": "Product inspection and laboratory testing" }, { "id": "9.4.5", "text": "Test and inspection results shall be retained and reviewed to identify trends.", "chapter_num": "9", "chapter": "Requirements for traded products", "subsection": "Product inspection and laboratory testing" }, { "id": "9.5.1", "text": "The company shall have documented processes to verify the legality of products which are traded.", "chapter_num": "9", "chapter": "Requirements for traded products", "subsection": "Product legality" }, { "id": "9.6.1", "text": "The site’s traceability procedure shall include details of the system used for the traceability of traded products.", "chapter_num": "9", "chapter": "Requirements for traded products", "subsection": "Traceability" }, { "id": "9.6.2", "text": "The company shall test the traceability system at least annually to ensure that traceability can be determined back to the last manufacturer and forward to the recipient of the product.", "chapter_num": "9", "chapter": "Requirements for traded products", "subsection": "Traceability" }, { "id": "9.6.3", "text": "The traceability test shall include the reconciliation of quantities of product received by the company for the chosen batch or product lot. 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