INTRODUCTION.......................

INTRODUCTION.............................................................................................................................................................3
SECTION I - OBJECTIVES............................................................................................................................................3
THE CODEX GENERAL PRINCIPLES OF FOOD HYGIENE:...................................................................................................3
SECTION II - SCOPE, USE AND DEFINITION..........................................................................................................3
2.1 SCOPE....................................................................................................................................................................3
2.2 USE........................................................................................................................................................................4
2.3 DEFINITIONS..........................................................................................................................................................5
SECTION III - PRIMARY PRODUCTION ..................................................................................................................5
3.1 ENVIRONMENTAL HYGIENE ...................................................................................................................................6
3.2 HYGIENIC PRODUCTION OF FOOD SOURCES............................................................................................................6
3.3 HANDLING, STORAGE AND TRANSPORT .................................................................................................................6
3.4 CLEANING, MAINTENANCE AND PERSONNEL HYGIENE AT PRIMARY PRODUCTION .................................................6
SECTION IV - ESTABLISHMENT: DESIGN AND FACILITIES ............................................................................7
4.1 LOCATION .............................................................................................................................................................7
4.2 PREMISES AND ROOMS...........................................................................................................................................8
4.3 EQUIPMENT ...........................................................................................................................................................8
4.4 FACILITIES.............................................................................................................................................................9
SECTION V - CONTROL OF OPERATION..............................................................................................................11
5.1 CONTROL OF FOOD HAZARDS ..............................................................................................................................11
5.2 KEY ASPECTS OF HYGIENE CONTROL SYSTEMS ....................................................................................................11
5.3 INCOMING MATERIAL REQUIREMENTS .................................................................................................................13
5.4 PACKAGING.........................................................................................................................................................13
5.5 WATER ................................................................................................................................................................13
5.6 MANAGEMENT AND SUPERVISION .......................................................................................................................13
5.7 DOCUMENTATION AND RECORDS.........................................................................................................................14
5.8 RECALL PROCEDURES..........................................................................................................................................14
SECTION VI - ESTABLISHMENT: MAINTENANCE AND SANITATION.........................................................14
6.1 MAINTENANCE AND CLEANING ...........................................................................................................................14
6.2 CLEANING PROGRAMMES ....................................................................................................................................15
6.3 PEST CONTROL SYSTEMS .....................................................................................................................................15
6.4 WASTE MANAGEMENT.........................................................................................................................................16
6.5 MONITORING EFFECTIVENESS..............................................................................................................................16
SECTION VII - ESTABLISHMENT: PERSONAL HYGIENE ................................................................................16
7.1 HEALTH STATUS ..................................................................................................................................................17
7.2 ILLNESS AND INJURIES.........................................................................................................................................17
7.3 PERSONAL CLEANLINESS .....................................................................................................................................17
7.4 PERSONAL BEHAVIOUR........................................................................................................................................17
7.5 VISITORS .............................................................................................................................................................18
SECTION VIII - TRANSPORTATION .......................................................................................................................18
8.1 GENERAL.............................................................................................................................................................18
8.2 REQUIREMENTS ...................................................................................................................................................18
8.3 USE AND MAINTENANCE......................................................................................................................................18
SECTION IX - PRODUCT INFORMATION AND CONSUMER AWARENESS..................................................19
9.1 LOT IDENTIFICATION ...........................................................................................................................................19CAC/RCP 1-1969 Page 2 of 31
9.2 PRODUCT INFORMATION......................................................................................................................................19
9.3 LABELLING..........................................................................................................................................................19
9.4 CONSUMER EDUCATION.......................................................................................................................................19
SECTION X - TRAINING .............................................................................................................................................20
10.1 AWARENESS AND RESPONSIBILITIES ...............................................................................................................20
10.2 TRAINING PROGRAMMES ................................................................................................................................20
10.3 INSTRUCTION AND SUPERVISION.....................................................................................................................20
10.4 REFRESHER TRAINING.....................................................................................................................................20
HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM AND GUIDELINES
FOR ITS APPLICATION..............................................................................................................................................21
PREAMBLE....................................................................................................................................................................21
DEFINITIONS ................................................................................................................................................................21
PRINCIPLES OF THE HACCP SYSTEM ..................................................................................................................22
GUIDELINES FOR THE APPLICATION OF THE HACCP SYSTEM..................................................................24
INTRODUCTION...........................................................................................................................................................24
APPLICATION...............................................................................................................................................................24
TRAINING .

ผลลัพธ์ (ไทย) 1:

INTRODUCTION............................................................................................................................................................. 3SECTION I - OBJECTIVES............................................................................................................................................ 3ตซูบิชิทั่วไปหลักสุขอนามัยอาหาร: ... 3ใช้ส่วน II - ขอบเขต และคำจำกัดความ... 32.1 SCOPE.................................................................................................................................................................... 32.2 USE........................................................................................................................................................................ 42.3 DEFINITIONS.......................................................................................................................................................... 5SECTION III - PRIMARY PRODUCTION .................................................................................................................. 53.1 ENVIRONMENTAL HYGIENE ................................................................................................................................... 63.2 ผลิตแหล่งอาหารสุขอนามัย... 63.3 HANDLING, STORAGE AND TRANSPORT ................................................................................................................. 63.4 บำรุงรักษา และสุขอนามัยของบุคลากรที่ผลิตหลัก... 6ส่วน IV - สถานประกอบการ: การออกแบบและสิ่งอำนวยความสะดวก... 74.1 LOCATION ............................................................................................................................................................. 74.2 PREMISES AND ROOMS........................................................................................................................................... 84.3 EQUIPMENT ........................................................................................................................................................... 84.4 FACILITIES............................................................................................................................................................. 9SECTION V - CONTROL OF OPERATION.............................................................................................................. 115.1 CONTROL OF FOOD HAZARDS .............................................................................................................................. 115.2 แง่มุมที่สำคัญระบบควบคุมสุขอนามัย... 115.3 ความต้องการวัสดุขาเข้า... 135.4 PACKAGING......................................................................................................................................................... 135.5 WATER ................................................................................................................................................................ 135.6 MANAGEMENT AND SUPERVISION ....................................................................................................................... 135.7 DOCUMENTATION AND RECORDS......................................................................................................................... 145.8 RECALL PROCEDURES.......................................................................................................................................... 14ส่วน VI - สถานประกอบการ: การบำรุงรักษาและสุขาภิบาล... 146.1 MAINTENANCE AND CLEANING ........................................................................................................................... 146.2 CLEANING PROGRAMMES .................................................................................................................................... 156.3 PEST CONTROL SYSTEMS ..................................................................................................................................... 156.4 WASTE MANAGEMENT......................................................................................................................................... 166.5 MONITORING EFFECTIVENESS.............................................................................................................................. 16ส่วน VII - สถานประกอบการ: สุขอนามัยส่วนบุคคล... 167.1 HEALTH STATUS .................................................................................................................................................. 177.2 ILLNESS AND INJURIES......................................................................................................................................... 177.3 PERSONAL CLEANLINESS ..................................................................................................................................... 177.4 PERSONAL BEHAVIOUR........................................................................................................................................ 177.5 VISITORS ............................................................................................................................................................. 18SECTION VIII - TRANSPORTATION ....................................................................................................................... 188.1 GENERAL............................................................................................................................................................. 188.2 REQUIREMENTS ................................................................................................................................................... 188.3 USE AND MAINTENANCE...................................................................................................................................... 18ส่วน IX - ข้อมูลผลิตภัณฑ์และผู้บริโภครับรู้... 199.1 LOT IDENTIFICATION ........................................................................................................................................... 19CAC/RCP 1-1969 หน้า 2 ของ 319.2 PRODUCT INFORMATION...................................................................................................................................... 199.3 LABELLING.......................................................................................................................................................... 199.4 CONSUMER EDUCATION....................................................................................................................................... 19SECTION X - TRAINING ............................................................................................................................................. 2010.1 ความตระหนักและความรับผิดชอบ... 2010.2 TRAINING PROGRAMMES ................................................................................................................................ 2010.3 INSTRUCTION AND SUPERVISION..................................................................................................................... 2010.4 REFRESHER TRAINING..................................................................................................................................... 20การวิเคราะห์อันตรายและควบคุมสำคัญชี้ (HACCP) ระบบและแนวทาง FOR ITS APPLICATION.............................................................................................................................................. 21PREAMBLE.................................................................................................................................................................... 21DEFINITIONS ................................................................................................................................................................ 21PRINCIPLES OF THE HACCP SYSTEM .................................................................................................................. 22แนวทางสำหรับการประยุกต์ใช้ระบบ HACCP ... 24INTRODUCTION........................................................................................................................................................... 24APPLICATION............................................................................................................................................................... 24ฝึกอบรม

ผลลัพธ์ (ไทย) 2:

ผม -
CODEX ทั่วไปหลักการของอาหาร
II - ขอบเขตการใช้งานและ III - การผลิตหลัก สุขอนามัยสิ่งแวดล้อม การผลิตที่ถูกสุขลักษณะของอาหาร การจัดการการเก็บรักษาและการขนส่ง การทำความสะอาด, การบำรุงรักษาและบุคลากรสุขลักษณะที่ผลิต PRIMARY ......................................... ........ 6 มาตรา IV - สถานประกอบการ: การออกแบบและสิ่งอำนวยความสะดวก ................................. ........................................... 7 4.1 สถานที่ตั้ง อาคารและ อุปกรณ์ V - การควบคุมของ การควบคุมอันตรายอาหาร ประเด็นสำคัญของระบบการควบคุมสุขลักษณะ เข้ามาความต้องการวัสดุ น้ำ การบริหารจัดการและการกำกับดูแล เอกสารและ RECALL VI - สถานประกอบการ: การบำรุงรักษาและการสุขาภิบาล ........................................... .............. 14 6.1 การบำรุงรักษาและการทำความสะอาด การทำความสะอาดโครงการ ระบบการควบคุมศัตรูพืช เสีย การตรวจสอบ ปกเกล้าเจ้าอยู่หัว - สถานประกอบการ: สุขอนามัยส่วนบุคคล ............................................ .................................... 16 7.1 ภาวะสุขภาพ การเจ็บป่วยและการ ความสะอาดส่วนบุคคล ส่วนบุคคล ผู้เข้าชม VIII - ขนส่ง สิ่งที่ต้องมี วิธีใช้และ ทรงเครื่อง - ข้อมูลผลิตภัณฑ์และผู้บริโภคตระหนัก ........................................... ....... 19 9.1 การระบุมาก 1-1969 หน้า 2 จาก 31 9.2 ผลิตภัณฑ์ ผู้บริโภค X - การฝึกอบรม ความตระหนักและความรับผิดชอบ การฝึกอบรมหลักสูตร การเรียนการสอนและ ทบทวน การวิเคราะห์และจุดวิกฤตที่ต้องควบคุม (HACCP) ระบบและแนวทางสำหรับ ของระบบ HACCP สำหรับการประยุกต์ใช้ระบบ HACCP ที่ .

ผลลัพธ์ (ไทย) 3:

แนะนำ ............................................................................................................................................................. 3
3
ส่วนฉัน - วัตถุประสงค์ ............................................................................................................................................ Codex ทั่วไปหลักการสุขาภิบาลอาหาร : ................................................................................. 3
ตอนที่ 2 - ขอบเขตการใช้และความหมาย .......................................................................................................... 3
2.1 ขอบเขต ................................................................................................................................................................... . . . . . . 3
4
........................................................................................................................................................................ 2.2 ใช้ 2.3 นิยาม .......................................................................................................................................................... 5
หมวด 3 การยกระดับการผลิต.................................................................................................... 5
6
3 ................................................................................................................................... 3.1 สุขอนามัยสิ่งแวดล้อมสุขลักษณะการผลิตแหล่งอาหาร .................................................................................................... . . 6
3.3 การจัดการการจัดเก็บและการขนส่ง ................................................................................................................. 6
3.4 ซักแห้ง , ซ่อมบำรุงและบุคลากรสุขภาพระดับประถมศึกษา ................................................. การผลิต 6
4 - ส่วนสถานประกอบการ : การออกแบบและสิ่งอำนวยความสะดวก ...................................................................
7
7 สถานที่ ............................................................................................................................................................. 4.1 4.2 สถานที่และห้องพัก ........................................................................................................................................... 8
4.3 อุปกรณ์ ........................................................................................................................................................... 8
9
4.4 เครื่อง ............................................................................................................................................................. ส่วน V - ควบคุมการดำเนินงาน .............................................................................................................. 11
5.1 ควบคุมอันตรายจากอาหาร .............................................................................................................................. 11
5.2 หลักด้านระบบการควบคุมสุขอนามัย .................................................................................................... 11
5.3 เข้ามา ....................... ความต้องการวัสดุ.......................................................................................... 13

......................................................................................................................................................... 13 5.4 5.5 น้ำ ............................................................................................................................... บรรจุภัณฑ์................................. 13
5.6 การจัดการและการกำกับดูแล ....................................................................................................................... 13
5.7 เอกสารและบันทึก ......................................................................................................................... 14
8 ขั้นตอน .................................... เรียกคืน...................................................................................................... 14
ส่วน 6 - ก่อตั้ง : การบำรุงรักษาและสุขาภิบาล ......................................................... 14
6.1 บำรุงรักษาและทำความสะอาด ........................................................................................................................... 14
6.2 ทำความสะอาดโปรแกรม................................................................................................................................... 15
6.3 เพสท์ควบคุมระบบ ..................................................................................................................................... 15
.................................................................................... การจัดการของเสียต่างๆ..................................................... 16
6.5 การตรวจสอบประสิทธิผล .............................................................................................................................. 16
มาตรา 7 - ก่อตั้ง : สุขอนามัยส่วนบุคคล ................................................................................ 16
....................................... สถานะ 7.1 สุขภาพ........................................................................................................... 17
7.2 เจ็บป่วยและการบาดเจ็บ ......................................................................................................................................... 17
.................................................................................................... 7.3 ส่วนตัวสะอาด................................. 17
7.4 พฤติกรรมส่วนบุคคล ........................................................................................................................................ 17

............................................................................................................................................................. 18 7.5 ผู้เข้าเยี่ยมชมมาตรา 8 - ....................................................................................................................... ขนส่ง 18

............................................................................................................................................................. ทั่วไป 18 8.1 8.2 ความต้องการ ................................................................................................................................................... 18
8.3 ใช้และการบำรุงรักษา ...................................................................................................................................... 18
มาตรา 9 - ข้อมูลผลิตภัณฑ์และข่าวสาร .................................................. 19
9.1 ระบุ ................. ผู้บริโภคมาก.......................................................................................................................... 19cac / rcp 1-1969 หน้า 31 ข้อมูลผลิตภัณฑ์ ...................................................................................................................................... 19

9.2 9.3 .......................................................................... กล่าวคือ................................................................................ 19
9.4 การศึกษาผู้บริโภค ....................................................................................................................................... 19
ส่วน x - ....................................................................................................................................... การฝึกอบรม. . . . . . . 20
10.1 ความตระหนักและความรับผิดชอบ ............................................................................................................... 20
10.2 โครงการอบรม ................................................................................................................................ 20
10.3 การสอนและการนิเทศ ..................................................................................................................... 20
10.4 ทบทวนการฝึกอบรม ..................................................................................................................................... 20
การวิเคราะห์อันตรายและจุดวิกฤตที่ต้องควบคุม ( HACCP ) ระบบและแนวทางการประยุกต์ใช้ ...............................................................................
สำหรับ............................................................... 21

ความหมาย .................................................................................................................................................. คำนำ .................................................................................................................................................................... 21ยกระดับ 21
หลักการของระบบ HACCP .................................................................................................................. 22
แนวทางการประยุกต์ใช้ระบบ HACCP .................................................................. 24
....................................................................................................... เบื้องต้น.................................................... 24

............................................................................................................................................................... 24 โปรแกรมการฝึกอบรม