7. Pest Prevention 7.1 Special Reporting type service 7.1.1 The company must either contract the services of an approved pest control organisation, or must have ned on site personnel, for the reqular ins pection and treatment of premises to deter and destroy infestation staff

6. Quality Assurance 6.1 Comprehensive QA system 6.1.1 The company must have a comprehensive system of quality assurance and monitoring, to ensure the consistent production of safe, legal product in compliance with the agreed specification

5. Food Handling Practices 5.1 Use of colour coded equipment 5.1.1 Equipment used in different areas of a factory should be colour coded or clearly dentified in such a manner as to designate that department and to prevent the risk of cross contamination e.g. chopping

4.1 Staff training programme including records 4.1.1 All employees should be informed in writing of their legal obligations and the company's policy on personal hygiene prior to commencing work, with periodic updates as necessary. It is recommended that a standard induction course explaining the relevant legislation is designed and used by all QA managers for new staff

3. Process Equipment/Machinery 3.1 Adequate equipment layout avoiding congestion 3.1.1 The design and layout of the factory and equipment must ensure efficient production of safe products and allow access for adequate cleaning and pest control

2.Storage Facilities 2.1 Use of off site facilities- are they controlled 2.1.1 Where the manufacturer commissions the services of (or contracts to off facities e.g. airport

GUIDELINES FOR IMPLEMTING GMP IN FOOD PROCESSING 1. Factory Structure and Fabrication 1.1 Adequate separation including clean and dirty processes 1.1.1 The flow of raw materials, work in progress, finished product, personnel and equipment through the factory should be as linear as possible Auditor's Recommendations

1. 1 Promotion of exports from developing countries to the European Union(EUand other industrialized countries-al n overview Supplying safe and high quality foods is more important than ever, as importers of food products demand safe food in compliance with strict hvgiene rules Quality improvement, however, is a continuous process The present concems in quality with respect to insects, extraneous matter, moisture, ash, micro-organisms insects, mites, mycotoxin, pesticide residues, heavy metals, non permitted colors, animal excreta, etc. will be

烹饪原料购进以后,一般不能立即用 于烹调,必须进行各种加工,因而加工是 烹调工作的第一道工序,也是原料从购进 到烹调必须的一个准备阶段。加工好坏直 接关系到菜肴的色香味形,也关系到原料 的损耗,关系到食者的营养和健康

一、菜肴配制的类型 (一)依菜肴配制在烹调工艺流程中的位置分: 1.冷菜配制 配制一般冷菜的方法有三种:单一原料冷盘的配制