Food hygiene a guide for businesses Chinese
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2006 1 1 > 852/2004 [Regulation (EC) No. 852/2004] > 2006 () [The Food Hygiene (England) Regulations 2006] ( ) 1995 [Food Safety (General Food Hygiene) Regulations 1995] 1995 [Food Safety (Temperature Control) Regulations 1995] HACCP (Hazard Analysis and Critical Control Point) > > > 3
HACCP HACCP > > ( Critical control points ) > > > > HACCP (Food Standards Agency) ( FSA) 26 > (microbiological) 4 > (chemical)
> (physical) HACCP FSA FSA 26 28 > > 5
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> > > > > > > / 12 9
> / / > / > / > // / for foodstuffs only > / > / > / > 10
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26 > > > > 2006 1 15
. 8 C 63 C 82 C > 8 C 8 C > 63 C 63 C 8 C 16
> > > ( ) > > > / > / 17
/ HACCP 3 FSA 26 / 6 9 / > > 18
> > > / > / / > / > 19
lawtheenforcementof 20
> > > > > ( Food law inspections and your business ) 27 21
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> > > > (cross-contamination) > (cleaning) > (chilling) > (cooking) 4Cs 23
> > > > > > > > > > ( Use by ) 24
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HACCP FSA > FSA 50 Safer food, better business Safer food, better business FSA www.food.gov.uk > HACCP FSA > FSA (Scottish Food Advisory Committee) HACCP Cooksafe www.food.gov.uk 26 > FSA Safe Catering
FSA www.food.gov.uk FSA www.food.gov.uk FSA FSA > Starting up Your first steps to running a catering business > Food law inspections and your business > Eggs - what caterers need to know 2006 www.food.gov.uk 27
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(Food Standards Agency Publications) 0845 606 0667 0845 606 0678 020 8867 3225 foodstandards@ecgroup.uk.com Published by the Food Standards Agency March 2006 Design by Hoop Associates Crown copyright 2006 Printed in England 10k FSA/1032/0306