ระบบคุณภาพอาหาร (Quality System) : GMP/HACCP

1 (Quality System) : GMP/HACCP (Quality System) (Quality System) (Quality assurance system) GMP HACCP GMP HACCP / 5.

2 Minimum RequirementGMP GMP HACCPISO 9000 ISO 220005 5 5 5 (Minimum Requirement) (Minimum Requirement) 1 ..2522 2523 GMP GMP (GMP.)

3 Good Manufacturing Practice) GMP Codex (Simplify) Codex (Minimum Requirement) GMP GMP (Specific GMP)

4 GMP 2546 4,000 GMP GMP Code of Federal Regulation title 21 part 129 Processing and bottling of bottled drinking water Codex (Code of Hygiene Practice for Bottled/Packaged Drinking Waters)

5 GMP GMP GMP GMP 1. ( 193) ..2543 ( 239) ..2544 (GMP ) 2.

6 ( 220) ..2544 ( 3) (GMP ) 2 24 2544 24 2546 GMP GMP 6 1. 2. 3. 4. 5. 6. GMP GMP 11 1.

7 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. GMP GMP 3-8 GMP GMP 2 ( 342)

8 Primary GMP 193 GMP GMP GMP HACCP codex (General Principle of Food Hygiene) ( . 7000-2540) 1. 2. 3. 4. 5. 6. 7. website . (HACCP: Hazard Analysis and Critical Conrtol Point) GMP HACCP 2540 (Codex) / (FAO/WHO)

9 (Codex Alimentarius Supplement to Volume 1B-1997; Annex to CAC/RCP-1 (1969), (1997) : Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for itsApplication) (RecommendationCodex Code of Practices : General Principle for Food Hygiene) HACCP HACCP 3 HACCP HACCP

10 HACCP HACCP HACCP HACCP HACCP 7 1. (Conduct a hazard analysis) 2. (Determine the critical control point CCPs) 3. (Establish critical limit) 4. (Establish a system to monitor control of the CCP) 5. (Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control) 6.