QCP: Design & quality of studies Th

QCP: Design & quality of studies There must be an integrated Food Quality Plan, analogous to the HACCP approach.
Proof of an integrated Food Quality plan.
The Food Quality Plan and its results must be periodically reviewed.
Proof that recommendations for improvement have been implemented timely and effectively.The Quality Control Points identified during development must be translated where possible into the process specification so that they can be controlled during production. QCPs identified and accompanied by preventive measures, critical limits and specifications of corrective actions to be made in case of deviations. 4.4 QCP: Coverage & implementation A written plan/procedure must be present for the implementation of the QCP plans for each line covering the factory’s entire product range. Implementation of QCP control and demonstrable process capability for each QCP, covering the factory’s entire product range. The QCP system and its results must be periodically reviewed (this must include analysis of QA data, consumer data and complaints, results from internal en third-party audits, analysis of (near) recalls, assessment of all QCPs, deviations and corrective actions, review of gaps between current and desired knowledge, awareness and training of staff with respect to quality). Proof that recommendations for improvement have been implemented timely and effectively. Demonstrable understanding of QCPs, targets, limits, monitoring procedures and corrective actions at operator level. Procedures for Quality Control during production must specify tasks and responsibilities for QCPs for operators (e.g. checks to be carried out against reference values or samples, adjustments to be made, records to be kept, procedures in case of mistakes, out-of-spec and out-of-control situations).This includes control for access to critical areas and also coding and labelling. Documented and visible evidence on the production line that QCP control is in place. This must include documentation of control and monitoring procedures and facilities.

Kết quả (Việt) 1:

QCP: Thiết kế và chất lượng của các nghiên cứu không phải là một tích hợp thực phẩm chất lượng có kế hoạch, tương tự như phương pháp tiếp cận HACCP.Bằng chứng về một kế hoạch tích hợp chất lượng thực phẩm.Kế hoạch thực phẩm chất lượng và kết quả của nó phải được định kỳ xem xét lại. Proof that recommendations for improvement have been implemented timely and effectively.The Quality Control Points identified during development must be translated where possible into the process specification so that they can be controlled during production. QCPs identified and accompanied by preventive measures, critical limits and specifications of corrective actions to be made in case of deviations. 4.4 QCP: Coverage & implementation A written plan/procedure must be present for the implementation of the QCP plans for each line covering the factory’s entire product range. Implementation of QCP control and demonstrable process capability for each QCP, covering the factory’s entire product range. The QCP system and its results must be periodically reviewed (this must include analysis of QA data, consumer data and complaints, results from internal en third-party audits, analysis of (near) recalls, assessment of all QCPs, deviations and corrective actions, review of gaps between current and desired knowledge, awareness and training of staff with respect to quality). Proof that recommendations for improvement have been implemented timely and effectively. Demonstrable understanding of QCPs, targets, limits, monitoring procedures and corrective actions at operator level. Procedures for Quality Control during production must specify tasks and responsibilities for QCPs for operators (e.g. checks to be carried out against reference values or samples, adjustments to be made, records to be kept, procedures in case of mistakes, out-of-spec and out-of-control situations).This includes control for access to critical areas and also coding and labelling. Documented and visible evidence on the production line that QCP control is in place. This must include documentation of control and monitoring procedures and facilities.