FDA Draft Guidance for Industry Guide to Minimize Food Safety Hazards of Fresh-cut Produce
标准简介
Draft Guidance for Industry Guide to Minimize Food Safety Hazards of Fresh-cut Produce[附网盘链接]是Food&Drug Administration于不久前发布的FDA标准，适用于美国。标准截图
![Draft Guidance for Industry Guide to Minimize Food Safety Hazards of Fresh-cut Produce[附网盘链接]](/img/20210914103726f2z3y.jpg)
标准文档说明
标准文档类型为Draft Guidance for Industry Guide to Minimize Food Safety Hazards of Fresh-cut Produce[附网盘链接]高清PDF版本（文字版），标准文档内可进行搜索，可以复制原文，可粘贴。标准部分原文
Draft – Not for Implementation B. Raw Materials and Ingredients C. Manufacturing Operations X. CGMP Requirements Regarding Warehousing and Distribution (21 CFR 117.93) and Defect Action Levels (21 CFR 117.110) A. Warehousing and Distribution B. Defect Action Levels XI. CGMP Requirements for Holding and Distribution of Human Food By-
Products for Use as Animal Food (21 CFR 117.95) XII. PCHF Requirements for a Food Safety Plan and for Reanalysis of a Food Safety Plan (21 CFR 117.126 and 117.170) A. Requirements for a Food Safety Plan B. Reanalysis of a Food Safety Plan XIII. PCHF Requirements for a Hazard Analysis (21 CFR 117.130) XIV. PCHF Requirements for Preventive Controls (21 CFR 117.135) A. General Information about Preventive Controls B. Process Controls C. Food Allergen Controls D. Sanitation Controls E. Considering Potential Routes of Contamination XV. PCHF Requirements for Preventive Control Management Components (21 CFR 117.140) XVI. PCHF Requirements for a Supply-Chain Program (Part 117, Subpart G) and Example of a Supply-Chain Program in the Production of Fresh-cut Leafy Vegetables A. Requirements of Subpart G B. Example of Supplier Approval, Receiving and Verification Activities in the Production of Fresh-cut Leafy Vegetables XVII. Adding Sodium Hypochlorite as an Antimicrobial Substance to Wash Water as an Example of a Process Preventive Control in the Production of Fresh-
cut Leafy Vegetables A. Introduction B. Considerations to Keep in Mind when Adding an Antimicrobial Substance to Wash Water as a Process Preventive Control iii
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