6 RESOURCE MANAGEMENT 資源管理
6.1. Provision of resources 資源提供
Management shall identify and provide the necessary resources in order that the manufacture,
processing, storage and transport of products are carried out in an efficient and safe manner.
管理者應(yīng)識別和提供必需的資源，使得產(chǎn)品的生產(chǎn)、加工、貯存和運輸在有效和安全的方式下進行。
Feed businesses must have sufficient staff possessing the skills and qualifications necessary
for the manufacture of the products concerned.
飼料生產(chǎn)經(jīng)營企業(yè)必須有具備與產(chǎn)品制造有關(guān)的必要技能和資格的足夠的工作人員。
Management shall provide sufficient and appropriately designed infrastructure, work environment
facilities, production areas and equipment.
管理者應(yīng)提供足夠的和經(jīng)適當(dāng)設(shè)計的基礎(chǔ)設(shè)施，工作環(huán)境，設(shè)施，生產(chǎn)區(qū)域和設(shè)備。
Provide water of a suitable quality, e.g. potable water, so that the product complies with feed
safety requirements. 提供適當(dāng)質(zhì)量的水，如飲用水，使得產(chǎn)品符合飼料安全要求。
Ensure that: 確保
? An organisational chart exists and is updated;
具有最新的組織機構(gòu)圖；
? Appropriate persons have been assigned responsibilities to comply with external requirements;
適當(dāng)?shù)娜吮恢付ㄏ嚓P(guān)職責(zé)，以滿足外部要求；
? The design is appropriate.
設(shè)計是適當(dāng)?shù)摹?/p>
6.2. Human resources 人力資源
6.2.1. Competence, awareness and training 能力、意識和培訓(xùn)
Employees and managers shall have the necessary skills, competencies, qualifications, training and
awareness to be able to effectively execute their respective tasks, thereby ensuring the
conformity of product(s) to the expected quality and feed safety (specifically the HACCP team).
員工和管理人員應(yīng)具備必要的技能，能力，資格，培訓(xùn)和意識，以便能夠有效地執(zhí)行各自的
任務(wù)，從而確保產(chǎn)品符合預(yù)期質(zhì)量和飼料安全（特別是HACCP小組）。
Education and training of personnel shall be documented and maintained.
人員的教育和培訓(xùn)應(yīng)形成記錄并予以保持。
In particular, the team must be properly trained and rehearsed with the appropriate procedures.
尤其是，團隊?wèi)?yīng)通過適當(dāng)?shù)某绦蜻M行培訓(xùn)和演練。
Staff shall be trained in appropriate standards of hygienic behaviour in order to contribute to the
overall feed safety part of the food chain.
員工應(yīng)就適宜的衛(wèi)生行為標(biāo)準(zhǔn)進行培訓(xùn)，使得其為食品鏈中的總體飼料安全做貢獻(xiàn)。
Ensure that: 確保
? The staff is sufficient and skilled to comply with expected tasks and requirements;
員工充足并有技能，以符合預(yù)期任務(wù)和要求；
? Job descriptions are available and updated.
崗位描述適宜并更新。
6.2.2. Personal Hygiene 個人衛(wèi)生
The management shall: 管理者應(yīng)：
a) ensure that personnel hygiene facilities are clearly and suitably designated, located and
maintained; 確保人員衛(wèi)生設(shè)施被清楚和適當(dāng)?shù)闹付ā⒎胖煤途S護。
b) provide appropriate work wear such as protective clothing, safety footwear and maintain
them in hygienic conditions; 提供適當(dāng)?shù)墓ぷ鞣?，如防護服和安全鞋，并保持它們符合衛(wèi)生條件。
If gloves are worn, control is needed to ensure that there is no risk of contamination of the
finished product from them. 如果手套被用舊，控制其未對成品造成任何污染危害。
c) establish clear rules on smoking and eating/drinking on site. If necessary, separate facilities
for these activities shall be provided;
建立有關(guān)在現(xiàn)場吸煙和進食/飲水的明確規(guī)則。如有必要，為這些活動提供單獨的設(shè)施。
d) ensure that visitors and contractors respect the hygiene requirements when
visiting/working on the site. 確保訪客和承包商在參觀/工作現(xiàn)場遵守衛(wèi)生要求。
Ensure that: 確保
? 必要的能力涉及以下學(xué)科：
? 能力水平應(yīng)形成文件和保持；
? 個人衛(wèi)生設(shè)施和個人衛(wèi)生維持在充分的水平上。