CHAPTER 3 - FOOD SAFETY STANDARDS (AUSTRALIA ONLY) STANDARD 3.2.1 FOOD SAFETY PROGRAMS

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CHAPTER 3 - FOOD SAFETY STANDARDS (AUSTRALIA ONLY) STANDARD 3.2.1 FOOD SAFETY PROGRAMS

机译：第3章-食品安全标准（仅澳大利亚）标准3.2.1食品安全计划

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This Standard is based upon the principle that food safety is best ensured through the identification and control of hazards in the production, manufacturing and handling of food as described in the Hazard Analysis and Critical Control Point (HACCP) system, adopted by the joint WHO/FAO Codex Alimentarius Commission, rather than relying on end product standards alone. This standard enables States and Territories to require food businesses to implement a food safety program based upon the HACCP concepts. The food safety program is to be implemented and reviewed by the food business, and is subject to periodic audit by a suitably qualified food safety auditor.

机译：本标准基于以下原则：如世卫组织/世卫组织联合采用的危害分析和关键控制点（HACCP）系统所述，通过识别和控制食品生产，制造和处理过程中的危害，可以最好地确保食品安全。粮农组织食品法典委员会，而不是仅依靠最终产品标准。该标准使州和领地可以要求食品企业根据HACCP概念实施食品安全计划。食品安全计划将由食品企业实施和审查，并由合格的食品安全审核员进行定期审核。

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《Australia New Zealand food standards code》 |2016年第161期|共2页
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中图分类食品标准与检验;
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1. CHAPTER 3 - FOOD SAFETY STANDARDS (AUSTRALIA ONLY) STANDARD 3.2.1 FOOD SAFETY PROGRAMS [J] . null Australia New Zealand food standards code . 2016,第161期

机译：第3章-食品安全标准（仅澳大利亚）标准3.2.1食品安全计划
2. CHAPTER 3 - FOOD SAFETY STANDARDS (AUSTRALIA ONLY) STANDARD 3.2.2 FOOD SAFETY PRACTICES AND GENERAL REQUIREMENTS [J] . null Australia New Zealand food standards code . 2016,第161期

机译：第3章-食品安全标准（仅澳大利亚）标准3.2.2食品安全惯例和一般要求
3. STANDARD 3.2.1 FOOD SAFETY PROGRAMS (Australia only) [J] . Australia New Zealand food standards code . 2011,第124期

机译：标准3.2.1食品安全计划（仅适用于澳大利亚）
4. Chapter 16 Achieving Total Food Protection: Benefits From Integrating Food Safety and Food Defense Programs [C] . David K. Park Intentional and unintentional contaminants in food and feed . 2008

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7. Food safety regulations in Australia and New Zealand Food Standards [O] . Dilip Ghosh 2016

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CHAPTER 3 - FOOD SAFETY STANDARDS (AUSTRALIA ONLY) STANDARD 3.2.1 FOOD SAFETY PROGRAMS

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