7.1.3. Customer communication 顧客溝通
The Operator shall determine and implement effective arrangements for communicating with
customers in relation to:
經(jīng)營者應(yīng)對以下方面確定并實施與顧客溝通的有效安排：
a) product information;
產(chǎn)品信息；
b) enquiries, contracts or order handling, including amendments; and
問詢、合同或訂單的處理，包括對其修改；并且
c) customer feedback, including complaints.
顧客反饋，包括抱怨。
Ensure that: 確保：
? Relevant product information is in place; 相應(yīng)的產(chǎn)品信息是適宜的；
? The information is communicated to the customer; 信息傳達到顧客；
? Information provided by customers are received and implemented. 顧客提供的信息已被接受和執(zhí)行。
7.2. HACCP Programme HACCP 方案
The purpose of the HACCP programme is to ensure feed safety in a controlled manner based on a
systematic procedure. The programme comprises any activities and process steps ranging from
purchase of raw materials to transport of the finished products.
HACCP方案的目的是確保飼料安全在一個基于系統(tǒng)性程序的受控狀態(tài)。該方案由從原材料的
采購到成品的運輸每一活動和過程步驟組成。
In the hazard analysis, a survey shall be conducted to identify all potential hazards. Based on this
analysis, hazards shall be classified according to risk and possible Critical Control Points (CCP’s)
shall be identified and control procedures established.
在危害分析中，應(yīng)當進行一個調(diào)查以識別所有潛在的危害?；谶@個分析，危害應(yīng)根據(jù)其風(fēng)
險進行分類，并且可能的關(guān)鍵控制點（CCP’s）應(yīng)被識別，控制程序應(yīng)被建立。
Special attention shall be paid to hazards requiring specific control measures.
應(yīng)對需要特定控制措施的危害予以特別關(guān)注。
It is recommended that Operators follow the guidance for application of HACCP provided in the
Codex Alimentarius Guidelines, which are based on the following 7 principles:
推薦經(jīng)營者遵循食品營養(yǎng)法典指導(dǎo)方針中HACCP應(yīng)用指南，它是基于以下7個原理：
1. conduct a hazard analysis; 進行危害分析。
2. determine the critical control points (CCPs); 確定關(guān)鍵控制點。
3. establish critical limits; 建立關(guān)鍵限值。
4. establish a system to monitor the control of each CCP;
建立關(guān)鍵控制點的監(jiān)視系統(tǒng)。
5. establish the corrective action to be taken if controls should fail;
建立關(guān)鍵限值失效時采取的糾正措施。
6. establish a procedure to verify that all the aspects of the HACCP system are working
effectively; 建立HACCP體系有效性驗證程序。
7. document all procedures and records to demonstrate that the HACCP system is working effectively.
記錄證實HACCP 體系有效運行的所有程序與記錄
Among the risks to be considered during a HACCP analysis are issues such as homogeneity and/or
microbiology.
在HACCP分析中，有的危害被定為均勻度和/或微生物。
Further requirements on HACCP can be found in the following sections of the Code:
有關(guān)HACCP的進一步要求可自規(guī)范的以下章節(jié)找到：
3. Terms and definitions; 術(shù)語與定義
4.2 Management principles; 管理原則
4.3 General documentation requirements; 文件總要求
5.2 Quality and safety policy; 質(zhì)量和安全方針
5.3 Responsibility, authority and communication; 職責(zé)，權(quán)限和溝通
5.4 Management representative; 管理者代表
5.5 Management review; 管理評審
6.2.1 Competence, awareness and training; 能力、意識和培訓(xùn)
6.5 Cleaning; 清潔
6.6 Pest control; 蟲害控制
7.3.1 Development of new products and processes; 新產(chǎn)品和過程的開發(fā)
7.4.1 Sourcing of incoming materials; 購進原料的來源
7.5.1 Quality control and production; 質(zhì)量控制和生產(chǎn)
7.5.2 Verification of processes for production; 生產(chǎn)過程的驗證
7.6.1 Transport. General requirements; 運輸 總要求
9.1 Control of nonconforming products. General requirements. 不合格產(chǎn)品的控制總要求