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TESCO验厂咨询--TESCO非食品标准(英文)(五)

Introduction to the Tesco Non Food Standard



Tesco Non Food Standard



P
RClause

Base

Medium

High

Sterile

Item  
Detail
What Good Looks Like
P
1.4Base

Product

Description

A full description of the product and why it is considered safe must be documented.


The intended use of the product must be defined, detailing the target end user or consumer. Potential uses other than

the intended use must also be considered.


Suitability for vulnerable groups must be considered e.g. infants, elderly, and allergy sufferers.

The description includes:

• Composition

• Origin of ingredients

• Physical or chemical structure

(e.g. water activity, pH etc.)

• Safety Data Sheet

• Treatment and processing (e.g.

sterilization)

• Packaging/Labelling (e.g.CHIP, GHS, Screw Cap)

• Storage and distribution

conditions

• Durability and required shelf-

life

• Instructions for use

PR1.5BaseFlow Diagram  

A flow diagram detailing all steps in the production process, including any rework and waste, must be

constructed. This must be verified within the production area.

The HACCP team walks the process in the factory to ensure that the flow diagram matches the actual

processes in the factory.


P
1.6Base

Hazard

Analysis


All potential hazards that may reasonably be expected to occur for each process step and product must be identified.

Hazards identified must be specific to the process step, generic descriptions such as ‘foreign body’ and ‘micro-

organisms’ are not sufficient.

e.g. pieces of metal or plastic in

household goods.

Mould growth on wipes.


PR1.6.1High

Hazard

Analysis

Good Manufacturing Practices must be in place at all times

throughout the site, these controls form the Pre-requisite

Programme.

The control measures and monitoring procedures for the

pre-requisite programme must be documented and recorded.




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