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TESCO验厂咨询--TESCO非食品标准(英文)(四)

Introduction to the Tesco Non Food Standard



Tesco Non Food Standard


Section 1  

HACCP / Risk Assessment

Hazard analysis or risk assessment of the manufacturing process ensures that safe, legal product of the desired quality and to the agreed specification, is repeatedly manufactured.

The site will ensure that a HACCP plan or risk assessment is in place for all Tesco products at the development stage.

Qualified personnel, as part of a multi-disciplinary team, will carry out the risk assessment. The site will have systems in place to monitor and record all controls in place to minimise the risks identified.


P
RClause

Base

Medium

High

Sterile

Item  
Detail
What Good Looks Like
PR1.1Base

HACCP Plan

or

Risk

Assessment

An effective, accurate assessment of the potential risks to

the manufacturing process mustbe in place.


e.g. a detailed plan is in place

which considers the potential risks to the safe and legal manufacture of the product.


PR1.1.1HighHACCP Plan  

The HACCP Plan must be developed using Codex

Alimentarius HACCP principles with reference to relevant

legislation, Tesco Codes of Practice and industry guidance.



PR1.2HighHACCP Team

The HACCP plan must be developed by a

multidisciplinary team with product specific knowledge

and expertise.

The team must include members from the following

disciplines:

-Technical

-Production

-Engineering

If internal expertise is not available, expert advice may be obtained from other sources e.g. 3 rd Party Laboratory.


PR1.3Base

Pre-requisite

Programmes


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.


Pre-requisites include (but are not limited to):

rsonal hygiene

Pest Control

Cleaning procedures

• Glass/hard plastic control


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