DOC《附件2》

如果是,请附HACCP 计划) Whether based on HACCP system or equivalent: (Yes/No;

if yes, attach the HACCP plan) 5.3.2 说明在企业内部检验还是由具有相应资格的社会实验室进行检验.如果是在企业内部检验,列明检测设施和检测项目(附实验室手册复印件). State whether testing done in the plant or provided by an external accredited laboratory. If in the plant, list facilities and tests (attach a copy of manual). 5.3.3 采样和检测程序Sampling and testing procedures: 5.3.4 原料和产品检测的判定标准 Criteria for rejection/acceptance of products/raw materials testing: 5.4 简要描述产品追溯和召回体系 Brief description of products traceability and recall system: 5.5 卫生标准操作程序Sanitation Standards Operating Procedures (SSOP) 5.5.1简要描述Brief description: 5.5.2 实施和维持SSOP 活动的人员名单和职务 Name and designation of individuals implementing and maintaining SSOP activities: 5.5.3提供屠宰分割所用的SSOP手册的复印件 Attach copy of the SSOP manual used for slaughtering and cutting: 5.6 日加工能力Daily Throughput 5.6.1 每天几班Number of shifts: 5.6.2 每班的屠宰能力Slaughter capacity (tones) per shift: 5.6.3 每星期工作天数Number of working days per week: 5.7 年屠宰能力(吨)Total annual slaughter capacity (tons): 5.8 肉类检验Meat Inspection 5.8.1 是由官方兽医检验还是由企业的质量控制人员检验 By government inspectors or company'

s QC staff: 5.8.2 检验员总数、资格和培训情况Total number of inspectors, qualification and training: 5.8.3 每班检验员的数量Number of inspectors per shift: 5.8.4 检验程序(附检验手册复印件) Inspection procedures (attach a copy of the inspection manual): 5.8.5 胴体/肉类拒绝或接受的判定标准(附最近的不合格情况记录复印件) Criteria for rejection/acceptance of animal body/section: (attach a copy of the latest condemnation record): 5.9 去骨/分割车间Boning /Cutting Room 5.9.1 温度控制特点(说明多少度)Temperature control features(state temperature): 5.9.2 去骨/分割能力Boning /Cutting production capacity: 5.10简述胴体/肉类冷却程序 Brief description of cooling pr........