目录简介 | Contents
Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 HACCP system of dairy producers
5 Management responsibilities
6 Prerequisite programs
6.1 General
6.2 Human resources protection scheme
6.3 Good manufacturing practice (GMP)
6.4 Sanitation standard operation procedure (SSOP)
6.5 Safety and health security system of raw/auxiliary materials and packaging materials
6.6 Maintenance plan
6.7 Identification and traceability plan, recall of dairy products
6.8 Emergency response plan
7 Establishment and implementation of HACCP plan
7.1 General
7.2 Preliminary steps
7.3 Hazard analysis and development of control measures
7.4 Determination of critical control point (CCP) and critical limit (CL)
7.5 CCPs monitoring
7.6 Correction actions
7.7 Validation and verification of HACCP plan
7.8 Record keeping
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中文版 
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