7.1.3. Customer communication 顾客沟通
The Operator shall determine and implement effective arrangements for communicating with
customers in relation to:
经营者应对以下方面确定并实施与顾客沟通的有效安排：
a) product information;
产品信息；
b) enquiries, contracts or order handling, including amendments; and
问询、合同或订单的处理，包括对其修改；并且
c) customer feedback, including complaints.
顾客反馈，包括抱怨。
Ensure that: 确保：
Relevant product information is in place; 相应的产品信息是适宜的；
The information is communicated to the customer; 信息传达到顾客；
Information provided by customers are received and implemented. 顾客提供的信息已被接受和执行。
7.2. HACCP Programme HACCP 方案
The purpose of the HACCP programme is to ensure feed safety in a controlled manner based on a
systematic procedure. The programme comprises any activities and process steps ranging from
purchase of raw materials to transport of the finished products.
HACCP方案的目的是确保饲料安全在一个基于系统性程序的受控状态。该方案由从原材料的
采购到成品的运输每一活动和过程步骤组成。
In the hazard analysis, a survey shall be conducted to identify all potential hazards. Based on this
analysis, hazards shall be classified according to risk and possible Critical Control Points (CCP’s)
shall be identified and control procedures established.
在危害分析中，应当进行一个调查以识别所有潜在的危害。基于这个分析，危害应根据其风
险进行分类，并且可能的关键控制点（CCP’s）应被识别，控制程序应被建立。
Special attention shall be paid to hazards requiring specific control measures.
应对需要特定控制措施的危害予以特别关注。
It is recommended that Operators follow the guidance for application of HACCP provided in the
Codex Alimentarius Guidelines, which are based on the following 7 principles:
推荐经营者遵循食品营养法典指导方针中HACCP应用指南，它是基于以下7个原理：
1. conduct a hazard analysis; 进行危害分析。
2. determine the critical control points (CCPs); 确定关键控制点。
3. establish critical limits; 建立关键限值。
4. establish a system to monitor the control of each CCP;
建立关键控制点的监视系统。
5. establish the corrective action to be taken if controls should fail;
建立关键限值失效时采取的纠正措施。
6. establish a procedure to verify that all the aspects of the HACCP system are working
effectively; 建立HACCP体系有效性验证程序。
7. document all procedures and records to demonstrate that the HACCP system is working effectively.
记录证实HACCP 体系有效运行的所有程序与记录
Among the risks to be considered during a HACCP analysis are issues such as homogeneity and/or
microbiology.
在HACCP分析中，有的危害被定为均匀度和/或微生物。
Further requirements on HACCP can be found in the following sections of the Code:
有关HACCP的进一步要求可自规范的以下章节找到：
3. Terms and definitions; 术语与定义
4.2 Management principles; 管理原则
4.3 General documentation requirements; 文件总要求
5.2 Quality and safety policy; 质量和安全方针
5.3 Responsibility, authority and communication; 职责，权限和沟通
5.4 Management representative; 管理者代表
5.5 Management review; 管理评审
6.2.1 Competence, awareness and training; 能力、意识和培训
6.5 Cleaning; 清洁
6.6 Pest control; 虫害控制
7.3.1 Development of new products and processes; 新产品和过程的开发
7.4.1 Sourcing of incoming materials; 购进原料的来源
7.5.1 Quality control and production; 质量控制和生产
7.5.2 Verification of processes for production; 生产过程的验证
7.6.1 Transport. General requirements; 运输 总要求
9.1 Control of nonconforming products. General requirements. 不合格产品的控制总要求