百事飲料衛(wèi)生手冊2010-9-1

1、百事飲料衛(wèi)生手冊PepsiCo Beverage Sanitation Manual2010年8月-第一部分AUGUST 2010 - PART 1百事飲料衛(wèi)生手冊PepsiCo Beverage Sanitation Manual目錄Table of Contents目錄Table of Contents第1章：介紹Chapter 1: Introduction 1 1.0 介紹 Introduction 2 1.1 概述 Overview 21.1.1 目的 Purpose 21.1.2 范圍 Scope 21.1.3 本手冊的用戶 Audience for This Manual 31.

2、1.4 認(rèn)可 Approval 31.2 百事衛(wèi)生要求 PepsiCo Sanitation Requirements 41.3 飲料衛(wèi)生的背景 Background of Beverage Sanitation 51.4 飲料衛(wèi)生的角色與職責(zé) Roles and Responsibilities for Beverage Sanitation 51.5 術(shù)語表 Glossary of Terms 7第2章：飲料衛(wèi)生計劃Chapter 2: Beverage Sanitation Program 112.0 飲料衛(wèi)生計劃 Beverage Sanitation Program 132.1 飲料

3、衛(wèi)生計劃的范圍和指導(dǎo)方針Scope and Guidelines of Beverage Sanitation Programs 132.2 飲料衛(wèi)生時間表 Beverage Sanitation Schedules 152.3 飲料衛(wèi)生標(biāo)準(zhǔn)操作程序(SSOP)Beverage Sanitation Standard Operating Procedures (SSOP) 192.3.1 制定衛(wèi)生標(biāo)準(zhǔn)操作程序的指導(dǎo)方針 Guidelines for Developing SSOPs 192.3.2 衛(wèi)生標(biāo)準(zhǔn)操作程序范例 Example of a SSOP 212.3.3 衛(wèi)生標(biāo)準(zhǔn)操作程序檢查表

4、 SSOP Check List 22第3章：飲料微生物學(xué)Chapter 3: Beverage Microbiology 243.0 飲料微生物學(xué) Beverage Microbiology 253.1 在食品和飲料加工中影響微生物生長的因素Factors affecting the growth of microorganisms in food and beverage processing 253.2 微生物的來源 Source of Microorganisms 303.3 相關(guān)的微生物 Relevant Microorganisms 313.4 百事的飲料衛(wèi)生分級 PepsiCo

5、Sanitation Classification for Beverages 383.4.1 背景 Background 383.4.2 分級與衛(wèi)生要求 Classification Assignment & Sanitation Requirements 39第4章：清洗Chapter 4: Cleaning 444.0 清潔 Cleaning 45 4.1 清洗的目的 Objectives of Cleaning 454.2 一般清洗要求和規(guī)程 General Cleaning Requirements & Procedures 464.3 清潔劑 Cleaning Ag

6、ents 484.3.1 清潔劑的目的 Purpose of Cleaning Agents 484.3.2 清潔劑起到的功能 Functions Performed by Cleaning Agents 484.3.3 清潔劑的類型及其效果 Types of Cleaning Agents and Their Effectiveness 514.3.4 清潔劑的選擇和使用 Selection and Application of Cleaning Agents 564.3.5 污物和表面對清潔劑的影響 Impact of the Soil and Surface on Cleaning Ag

7、ents 564.3.6 水的化學(xué)特性和質(zhì)量對清潔劑的影響Impact of Water Chemistry and Quality on Cleaning Agents 584.4 影響清洗的因素 Factors Influencing Cleaning 594.5 清洗方法 Cleaning Methods 644.5.1 人工清洗 Manual Cleaning 644.5.2 機械清洗 Mechanical Cleaning 67第5章：消毒Chapter 5: Sanitizing 715.0 消毒 Sanitizing 725.1 消毒的目的 Objectives of Sanit

8、izing 725.2 消毒的基本要求 Basic Requirements of Sanitizing 745.3 消毒劑 Sanitizing Agents 745.3.1 消毒劑的類型及其效果 Types of Sanitizing Agents and Their Effectiveness 745.3.2 化學(xué)消毒液的制備 Preparation of Chemical Sanitizing Solutions 825.4 影響消毒的因素 Factors Influencing Sanitizing 855.5 消毒方法 Sanitizing Methods 87第6章：原位清洗系統(tǒng)

9、設(shè)計Chapter 6: CIP System Design 886.0 原位清洗系統(tǒng)設(shè)計 CIP System Design 896.1 背景、范圍和目的 Background, Scope, and Purpose 896.1.1 背景 Background 896.1.2 范圍 Scope 906.1.3 目的 Purpose 906.2 供應(yīng)商的職責(zé) Responsibilities of the Supplier 926.2.1 系統(tǒng)職責(zé) System Responsibility 926.2.2 管制要求 Regulatory 926.3 性能規(guī)范 Performance Spec

10、ifications 936.3.1 回路設(shè)計 Circuit Design 936.3.2 旁流控制 Bypass Controls 936.3.3 熱交換器 Heat Exchangers 956.3.4 化學(xué)品供應(yīng)商 Chemical Supplier 956.3.5 脫氣器 De-aerator 956.3.6 原位清洗系統(tǒng)流量 CIP System Flow 956.4 工序 Sequence of Operations 986.5 設(shè)備規(guī)范 Equipment Specifications 996.5.1 原位清洗系統(tǒng)部件 CIP System Components 1006.5.

11、2 噴淋裝置/噴淋球 Spray Devises/ Spray Balls 1056.5.3 原位清洗系統(tǒng)的操作要求 Operating Requirements for CIP Systems 1086.5.4 管道流量和流速 Pipe Flow Rates and Velocities 1086.6 控制規(guī)范 Control Specifications 1106.6.1 控制系統(tǒng) Control System 1106.6.2 控制功能 Control Functions 1106.7 提交材料和手冊 Submittals and Manuals 1126.7.1 認(rèn)可圖紙 Approv

12、al Drawings 1126.7.2 操作和維護手冊 Operational and Maintenance Manuals 1126.8 保單 Warranties 1136.9 建造材料 Materials of Construction 1136.10 電氣規(guī)范 Electrical Specifications 1146.11 上漆和噴涂 Paintings and Coatings 1146.12 檢查和測試 Inspection and Testing 1146.13 調(diào)試、認(rèn)證和驗證（CQV） Commissioning, Qualification, and Verific

13、ation (CQV) 1156.13.1 準(zhǔn)備和計劃 Preparation and Planning1156.13.2 調(diào)試 Commissioning 1156.13.3 認(rèn)證 Qualification 1166.13.4 驗證 Verification 1166.13.5 原位清洗系統(tǒng)關(guān)鍵工藝指標(biāo) CIP System Key Process Measures 1176.14 供應(yīng)商的培訓(xùn)要求 Training Requirements by Supplier 1176.15 發(fā)貨、標(biāo)示和掛牌 Shipping, Marking and Tagging 1186.16 現(xiàn)有原位清洗系

14、統(tǒng)檢查表 Existing CIP System Checklist 1196.16.1 原位清洗要求 CIP Requirements 1196.16.2 原位清洗系統(tǒng)篩選 CIP SYSTEM Screen & Assessment 1196.16.2.1 系統(tǒng)功能性 System Functionality 1216.16.2.2 設(shè)備設(shè)計標(biāo)準(zhǔn) Equipment Design Criteria 1236.16.2.3 必要行動事項 Required Action Items126第7章：清洗和消毒協(xié)議Chapter 7: Cleaning and Sanitizing Prot

15、ocols 1287.0 針對飲料類別的清洗和消毒協(xié)議Cleaning & Sanitizing Protocols for Beverage Categories 1297.1 五步程序的關(guān)鍵要素 Key Elements of the Five-Step Procedure 1297.2 原位清洗產(chǎn)品/工藝要求 CIP Product/ Process Requirements 1307.2.1 百事飲料原位清洗一覽表 PepsiCo Beverage CIP Summary Matrix 1327.2.2 百事飲料清洗和消毒 CIP協(xié)議PepsiCo Beverage Clean

16、ing and Sanitizing CIP Protocols 133第8章：衛(wèi)生的確認(rèn)與驗證Chapter 8: Validation and Verification of Sanitation 1518.0 衛(wèi)生的確認(rèn) Validation of Sanitation 1528.1 確認(rèn)和驗證的目的 Objectives of Validation and Verification1528.2 原位清洗確認(rèn)的基本要求 Basic Requirements for CIP Validation 1528.3 清洗和消毒作業(yè)的微生物目標(biāo)值Cleaning & Sanitation

17、Operational Microbiological Targets 1558.4 變應(yīng)原確認(rèn)清洗程序 Allergen Validation Cleaning Programs 1648.4.1 變應(yīng)原清理確認(rèn)對策 Allergen Cleaning Validation Strategies 1648.4.2 變應(yīng)原確認(rèn)要求 Allergen Validation Requirements 1648.4.3 后續(xù)的變應(yīng)原驗證 On Going Allergen Verification 1668.4.4 建議的棉簽擦拭區(qū) Suggested Areas for Swabbing 1668

18、.4.5 推薦的變應(yīng)原檢測成套器材(ELISA) Suggested Allergen Test Kits (ELISA) 1678.4.6 推薦的變應(yīng)原檢測實驗室 Suggested Allergen Testing Laboratory 1678.4.7 推薦的變應(yīng)原用清潔劑 Suggested Cleaning Agents for Allergens 167第9章：環(huán)境、健康和安全Chapter 9: Environment, Health & Safety 1689.0 環(huán)境、健康和安全 Environment, Health & Safety 169第10章：清洗和

19、消毒化學(xué)品以及供應(yīng)商的認(rèn)可Chapter10: Approval of Cleaning and Sanitizing Chemicals and Suppliers 17510.0 清潔劑和消毒劑以及供應(yīng)商的認(rèn)可Approval of Cleaning and Sanitizing Chemicals and Suppliers 17610.1 針對新清潔劑和消毒劑以及供應(yīng)商的地方認(rèn)可要求Local Approval Requirements for New Cleaning and Sanitizing Chemicals and Suppliers 17610.1.1 百事清潔劑和消毒劑

20、供應(yīng)商要求PepsiCo Cleaning and Sanitizing Chemical Supplier Requirements 17610.1.2 針對新消毒劑之地方認(rèn)可的強制性要求Regulatory Requirements for Local Approval of New Sanitizing Chemicals 17810.2 針對新的清潔和消毒產(chǎn)品、技術(shù)和平臺的公司認(rèn)可要求Corporate Approval Requirements for New Cleaning and Sanitizing Products, Technologies, and Platforms

21、18010.2.1針對新的清潔和消毒產(chǎn)品、技術(shù)和平臺認(rèn)可的工廠評估和試驗協(xié)議Facility Assessment and Trial Protocols for Approval of New Cleaning and Sanitizing Products, Technologies, and Platforms 18010.2.2針對認(rèn)可清潔劑和消毒劑的原位清洗確認(rèn)協(xié)議CIP Validation Protocols for Approved Cleaning and Sanitizing Chemicals 18410.2.2.13步低溫原位清洗工廠確認(rèn)協(xié)議3-Step Cold CI

22、P Facility Validation Protocol 18410.2.2.23步低溫原位清洗工廠確認(rèn)協(xié)議3-Step Hot CIP Facility Validation Protocol 189第一部分 百事飲料Part 1 PepsiCo Beverage衛(wèi)生手冊 Sanitation ManualPage g of 194 pages第 g 頁 共194頁2010年8月 August 2010第1版 Version 1百事飲料衛(wèi)生手冊PepsiCo Beverage Sanitation Manual1. 介紹1. Introduction第1章：介紹Chapter 1: In

23、troduction摘要Abstract百事飲料衛(wèi)生手冊是由百事國際、百事美洲飲料公司和關(guān)鍵的百事飲料衛(wèi)生風(fēng)險承擔(dān)者共同發(fā)布的，以保證飲料生產(chǎn)廠的衛(wèi)生原則和慣例得到統(tǒng)一實施。 該手冊給飲料生產(chǎn)廠提供一種統(tǒng)一的關(guān)鍵衛(wèi)生信息的參考資料。 本手冊的目的就是為百事工廠和員工提供與污染、清潔劑、消毒劑和清洗設(shè)備之原則有關(guān)的具體信息，以保證安全產(chǎn)品是在安全的環(huán)境之內(nèi)生產(chǎn)的。 The PepsiCo Beverage Sanitation Manual is published by International Beverages, PepsiCo Americas Beverages, and key P

24、epsiCo Beverage Sanitation Stakeholders to ensure the consistent implementation of Sanitation principles and practices for Beverage Manufacturing Facilities. The manual provides a single point of reference for key sanitation information for Beverage Manufacturing Facilities. The purpose of the manua

25、l is to provide PepsiCo facilities and employees specific sanitation information related to the principles of contamination, cleaners, sanitizers, and cleaning equipment that is required to ensure the manufacturing of safe products that are produced within a safe environment. 百事食品安全方針將衛(wèi)生計劃視為一個關(guān)鍵的食品安

26、全要素，并概述了衛(wèi)生的關(guān)鍵要求，以確保所有百事產(chǎn)品產(chǎn)于衛(wèi)生并符合優(yōu)良生產(chǎn)規(guī)范的環(huán)境和工廠。 在食品行業(yè)中，衛(wèi)生指的是在生產(chǎn)安全和衛(wèi)生的食品過程中形成并且保持衛(wèi)生的條件。 在給消費者提供安全衛(wèi)生的食品方面，食品生產(chǎn)公司擔(dān)負(fù)著法律和道德上的責(zé)任。 工廠要負(fù)責(zé)保證飲料是在盡可能衛(wèi)生的方式下生產(chǎn)的。 衛(wèi)生要負(fù)責(zé)：The PepsiCo Food Safety Policies identifies Sanitation Programs as a critical food safety element and outlines key requirements for sanitation to e

27、nsure all products for PepsiCo are manufactured under conditions and within facilities that are sanitary and in compliance with Good Manufacturing Practices. Within the food industry, sanitation is the creation and the maintenance of hygienic conditions in the manufacturing of safe and wholesome foo

28、d products. Food manufacturing companies have both legal and ethical responsibilities in providing the consuming public with foods that are safe and wholesome. It is the responsibility of the facility to guarantee that the beverage is produced in the most sanitary manner possible. Sanitation is the

29、responsibility to: 1.提供由工人們在清潔的環(huán)境中進(jìn)行加工、制備、交易和出售的安全且衛(wèi)生的食品。Provide safe and wholesome food processed, prepared, merchandised, and sold in a clean environment by workers. 2.避免受到會導(dǎo)致食品傳播的疾病的微生物污染。Prevent contamination with microorganisms that can cause food borne illness. 3.盡量減少食品腐敗性微生物的生長。Minimize the g

30、rowth of food spoilage microorganisms. 4.在產(chǎn)品轉(zhuǎn)換期間盡量減少與過敏原的交叉污染，在相關(guān)條件下盡量不要使用勸告性產(chǎn)品貼標(biāo)。 Minimize cross contamination with an allergen during product change over, and where relevant, minimizing the use of product advisory labeling. 衛(wèi)生屬于一門應(yīng)用科學(xué)，它將衛(wèi)生規(guī)范的設(shè)計、制定、實施、維護、恢復(fù)和/或改進(jìn)諸原則融為一體。 因而，責(zé)任是由不同部門，包括：產(chǎn)品開發(fā)部門，設(shè)備和設(shè)備的

31、衛(wèi)生設(shè)計部門分擔(dān)的，且操作基于以下指南：Sanitation is an applied science that incorporates the principles of design, development, implementation, maintenance, restoration, and/or improvement of hygienic practices. As such, the responsibilities are shared amongst various groups including product development, facility an

32、d equipment hygienic design, as well as operations based on the following guidelines: 產(chǎn)品開發(fā) - 產(chǎn)品的設(shè)計，要能夠在生產(chǎn)環(huán)境中達(dá)到安全并且衛(wèi)生的標(biāo)準(zhǔn)。Product Development - Products must be designed to be capable of achieving safe and wholesome standards within the manufacturing environment. 設(shè)施和設(shè)備的衛(wèi)生設(shè)計 設(shè)施的場所、布局、構(gòu)造和設(shè)計，必須適合于安全且衛(wèi)生的食

33、品生產(chǎn)。 設(shè)備設(shè)計必須保證其可得到清洗，檢查和驗證。Facility and Equipment Hygienic Design The facility site, layout, construction, design, and equipment must be appropriate and hygienically designed for the safe and wholesome manufacturing of foods. Equipment must be designed to ensure it can be cleaned, inspected, and veri

34、fied. 操作 清洗和消毒的程序和頻率必須被建立及確認(rèn)以包括適當(dāng)?shù)馁Y源。 此外，充分且適當(dāng)?shù)呐嘤?xùn)計劃有必要執(zhí)行以支持消毒。 Operations Procedures and frequencies for cleaning and sanitizing must be established and validated to include the appropriate resources. In addition, adequate and appropriate training programs must be in place to support Sanitation. 1.0

35、 介紹 Introduction1.1 概述 Overview百事飲料衛(wèi)生手冊是由百事國際、百事美洲飲料公司和關(guān)鍵的百事飲料衛(wèi)生風(fēng)險承擔(dān)者共同發(fā)布的，以保證飲料生產(chǎn)廠的衛(wèi)生原則和慣例得到統(tǒng)一實施。The PepsiCo Beverage Sanitation Manual is published by International Beverages, PepsiCo Americas Beverages, and key PepsiCo Beverage Sanitation Stakeholders to ensure the consistent implementation of Sa

36、nitation principles and practices for Beverage Manufacturing Facilities. 1.1.1 目的 Purpose 百事飲料衛(wèi)生手冊給飲料生產(chǎn)廠提供一種統(tǒng)一的關(guān)鍵衛(wèi)生信息的參考資料。 本手冊的目的就是為百事工廠和員工提供與污染、清潔劑、消毒劑和清洗設(shè)備之原則有關(guān)的具體信息，以保證安全產(chǎn)品是在安全的環(huán)境之內(nèi)生產(chǎn)的。 工廠人員將能夠參考本手冊的下列信息：The PepsiCo Beverage Sanitation manual provides a single point of reference for key sanitati

37、on information for Beverage Manufacturing Facilities. The purpose of the manual is to provide PepsiCo facilities and employees specific sanitation information related to the principles of contamination, cleaners, sanitizers, and cleaning equipment that is required to ensure the manufacturing of safe

38、 products that are produced within a safe environment. Plant personnel will be able to reference this manual for the following information: 飲料衛(wèi)生計劃的原則Principles of a Beverage Sanitation Program 飲料微生物學(xué)和衛(wèi)生分級的原則Principles of Beverage Microbiology & Sanitation Classification 清洗和消毒目標(biāo)、藥劑、影響因素和適用方法的原則Pr

39、inciples of Cleaning and Sanitizing Objectives, Agents, Influencing Factors, and Applicable Methods 原位清洗和原位消毒系統(tǒng)以及保健/衛(wèi)生設(shè)計的原則Principles of CIP & SIP System and Hygienic/ Sanitary Designs 針對產(chǎn)品接觸表面的百事認(rèn)可清洗和消毒協(xié)議的摘要信息Summary of PepsiCo Approved Cleaning & Sanitizing Protocols for Product Contact Su

40、rfaces 針對設(shè)施、環(huán)境和結(jié)構(gòu)（非產(chǎn)品接觸表面）的百事認(rèn)可清洗和消毒協(xié)議的摘要信息Summary of PepsiCo Approved Cleaning and Sanitizing Protocols for the facility, environment, and structures (non-product contact surfaces) 控制點的原位清洗系統(tǒng)確認(rèn)和驗證的摘要信息Summary of CIP System Validation and Verification of Control Points 清洗和消毒頻率的摘要信息，包括協(xié)議、最優(yōu)化和原位清洗延伸內(nèi)容

41、Summary of Cleaning & Sanitizing Frequencies Including Protocols, Optimizations, and CIP Extensions 針對設(shè)施衛(wèi)生的環(huán)境、健康和安全協(xié)議原則Principles of Environment, Health, and Safety Protocols for Facility Sanitation 百事的消毒化學(xué)品和供應(yīng)商認(rèn)可要求的摘要信息Summary of PepsiCos Sanitation Chemical and Supplier Approval Requirements 1

42、.1.2 范圍 Scope 百事飲料衛(wèi)生手冊的結(jié)構(gòu)如下。本手冊將由15章組成，并且分為兩大部分。提供了本手冊的第一部分，包括第1-10章。手冊的第二部分（第11-15章）將于2011年第三季度發(fā)布，著重于若干關(guān)鍵領(lǐng)域。它們包括有關(guān)設(shè)施的衛(wèi)生設(shè)計、飲料系統(tǒng)部件的清洗和消毒協(xié)議與頻率，以及環(huán)境清潔方面的指導(dǎo)方針和最佳規(guī)范。The structure of the PepsiCo Beverage Sanitation manual is provided below. The manual will consist of 15 chapters and will be completed in t

43、wo parts. Part 1 of the manual is provided and includes chapters 1 10. Part 2 of the manual (chapters 11 - 15) will be published in Q3 2011 and will focus on several key areas. These include guidelines and best practices for hygienic & sanitary design of a facility, cleaning and sanitizing proto

44、cols & frequencies for beverage system components, and environmental cleaning. 百事飲料衛(wèi)生手冊PepsiCo Beverage Sanitation Manual 第1章：介紹Chapter 1: Introduction 第2章：飲料衛(wèi)生計劃Chapter 2: Beverage Sanitation Program 第3章：飲料微生物學(xué)Chapter 3: Beverage Microbiology 第4章：清洗Chapter 4: Cleaning 第5章：消毒Chapter 5: Sanitizin

45、g 第6章：原位清洗和原位消毒系統(tǒng)設(shè)計Chapter 6: CIP & SIP System Design 第7章：清洗和消毒協(xié)議Chapter 7: Cleaning & Sanitizing Protocols 第8章：衛(wèi)生的確認(rèn)與驗證Chapter 8: Validation & Verification of Sanitation 第9章：環(huán)境、健康和安全Chapter 9: Environment, Health, & Safety 第10章：清洗和消毒化學(xué)品以及供應(yīng)商的認(rèn)可Chapter 10: Approval of Cleaning and Sa

46、nitizing Chemicals and Suppliers 第11章：保健和衛(wèi)生設(shè)計Chapter 11: Hygienic & Sanitary Design 第12章：飲料系統(tǒng)部件Chapter 12: Beverage System Components 第13章：供水系統(tǒng)Chapter 13: Water Systems 第14章：環(huán)境清潔Chapter 14: Environmental Cleaning 第15章：清洗和消毒頻率Chapter 15: Cleaning & Sanitizing Frequencies 1.1.3 本手冊的用戶 Audience

47、 for This Manual 本手冊的主要使用者包括飲料廠的以下人員：The primary users of this manual include the following beverage plant personnel: 衛(wèi)生小組Sanitation Team 食品安全/HACCP小組Food Safety/ HACCP Team 質(zhì)量控制Quality Control 生產(chǎn)Production 維護Maintenance 工程Engineering 1.1.4 認(rèn)可 Approval 本手冊已經(jīng)得到了百事全球飲料衛(wèi)生小組的認(rèn)可，該小組包含來自百事國際、百事美洲飲料公司和關(guān)鍵的百

48、事飲料衛(wèi)生風(fēng)險承擔(dān)者的代表。本手冊的額外輸入信息是由主要的百事飲料衛(wèi)生化學(xué)品供應(yīng)商提供的。請將關(guān)于本手冊的任何問題或意見直接發(fā)給Bret Vastano (Bret.VastanoPepsiC).This manual has been approved by the PepsiCo Global Beverage Sanitation Team, which includes representatives from International Beverages, PepsiCo Americas Beverages, and key PepsiCo Beverage Sanitation

49、 Stakeholders. Additional input into the manual was provided by key PepsiCo Beverage Sanitation Chemical Suppliers. Please direct any questions or comments regarding this manual to Bret Vastano (Bret.VastanoPepsiC). 1.2 百事衛(wèi)生要求 PepsiCo Sanitation Requirements百事食品安全方針將衛(wèi)生計劃視為一個關(guān)鍵的食品安全要素。 下文概述了針對衛(wèi)生的百事食品

50、安全方針要求：The PepsiCo Food Safety Policies identifies Sanitation Programs as a critical food safety element. The following outlines the PepsiCo Food Safety Policy requirements for Sanitation: 針對百事的所有產(chǎn)品，都應(yīng)該是在衛(wèi)生的條件和設(shè)施中按照優(yōu)良生產(chǎn)規(guī)范生產(chǎn)的。All products for PepsiCo shall be manufactured under conditions and within

51、facilities that are sanitary and in compliance with Good Manufacturing Practices. 各個生產(chǎn)點都必須制定、記錄并且實施標(biāo)準(zhǔn)衛(wèi)生操作程序(SSOP)以及一份消毒主計劃 (MSS)。 Standard Sanitation Operating Procedures (SSOP) and a Master Sanitation Schedule (MSS) must be developed, documented and implemented at each manufacturing site. 規(guī)程必須保證產(chǎn)品、

52、工藝和工廠具體的衛(wèi)生要求得到滿足。 此外，衛(wèi)生規(guī)程要得到有效實施并保存記錄。The procedures must ensure that product, process and facility-specific sanitation requirements are met. Additionally, sanitation procedures are to be effectively executed and records maintained. 每個生產(chǎn)廠應(yīng)當(dāng)委派對衛(wèi)生負(fù)總責(zé)的人員。The person who has overall responsibility for sa

53、nitation shall be designated for each manufacturing facility. 衛(wèi)生化學(xué)品必須適用于食品加工廠，并且被相關(guān)業(yè)務(wù)部門所接納。 材料安全數(shù)據(jù)表(MSDS)必須得到保存，并能提供給所有的清洗和消毒化學(xué)品。 Sanitation chemicals must be suitable for use in food processing plants and accepted by the appropriate business division. Material Safety Data Sheets (MSDS) must be main

54、tained and available for all cleaning and sanitizing chemicals（容許800# 訪問MSDS）所有化學(xué)品必須明確貼標(biāo)并且存放在有限入措施的安全區(qū)內(nèi)。All chemicals must be clearly labeled and stored in secured areas with limited access. 衛(wèi)生規(guī)程必須涵蓋所有生產(chǎn)點的清洗和消毒區(qū)，包括但并不限于： Sanitation procedures must address the cleaning and sanitizing of all areas of

55、the manufacturing location including but not limited to: -產(chǎn)品接觸表面Product contact surfaces -外部設(shè)備表面External equipment surfaces -生產(chǎn)區(qū)內(nèi)的墻壁、地板和排水溝Walls, floors and drains in manufacturing areas -配料、包裝和成品倉庫Ingredient, packaging and finished product warehouses -通風(fēng)系統(tǒng)和管道工程Ventilation systems & ductwork -實驗

56、室Laboratories -衣物間和盥洗室Locker rooms and toilet facilities -外部建筑和地面Outside buildings and grounds -廢物容器Waste receptacles 規(guī)程應(yīng)當(dāng)明確說明這些區(qū)域的清洗頻率、采用的操作方法、驗證活動和負(fù)責(zé)人。 還應(yīng)當(dāng)保存記錄，以證實各個區(qū)域已經(jīng)完成了適當(dāng)?shù)那逑础?The procedures shall define the frequency of cleaning of these areas, operating methods employed, verification actions

57、and persons responsible. Records shall also be maintained to verify appropriate cleaning has taken place in each area. 1.3 飲料衛(wèi)生的背景 Background of Beverage Sanitation 衛(wèi)生 衛(wèi)生一詞來源于拉丁語sanitas，意味著“健康”。在食品行業(yè)中，衛(wèi)生指的是在生產(chǎn)安全和衛(wèi)生的食品過程中形成并且保持衛(wèi)生的條件。Sanitation - The word sanitation is derived from the Latin word sanitas, meaning “health”. Wit