卡夫对包材供应商的期望 Packaging Supplier Quality Expectations

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卡夫对包材供应商的期望 Packaging Supplier Quality Expectations

Part 1 General Expectations
1. Introduction.................. 4
2. Confidentiality................…. 5
3. Kraft Auditor Access................. 6
4. Quality Management System.............…. 7
4.1 General Requirements................. 7
4.2 Documentation Requirements..............…. 7
5. Management Responsibility.............….. 7
5.1 Regulatory Inspections and Contacts............… 7
6. Resource Management..............….. 8
6.1 Good Manufacturing Practices.............…. 8
6.2 Competence, Awareness and Training............. 9
6.3 Utilities Management.................. 9
6.4 Plant Structure................…. 10
6.5 Maintenance Controls................ 10
6.6 Equipment Design & Validation.............. 11
6.7 Sanitation Controls...............….. 11
6.8 Pest Control............…......... 11
6.9 Environmental Considerations.............… 12
7. Product Realization................. 13
7.1 Specification Development and Compliance..........…. 13
7.2 Contract Review................. 13
7.3 Communications with Kraft Foods............…. 13
7.4 Allergen Control................. 14
7.5 Label Control................….. 14
7.6 Product Integrity and Product Security...........….. 15
7.7 Incoming Material Inspection, Testing and Certificate of Analysis......... 16
7.8 Hazard Analysis Critical Control Points (HACCP).........… 16
7.8.1 Introduction................. 16
7.8.2 Prerequisite Programs............... 18
7.8.3 Hazard Analysis and Risk Assessment..........…... 20
7.8.4 Hazard Evaluation Flow Chart............… 22
7.8.5 Standards for Hazards Which May be Managed by CCPs........ 24
7.8.6 HACCP Plan Documentation Components........... 27
7.8.7 HACCP System Verification / Validation............. 27
7.9 Traceability.................. 29
7.10 Storage.................. 30
7.11 Calibration of Measuring & Monitoring Equipment........... 30
8 Measurement, Analysis & Improvement........... 31
8.1 Laboratory Operational Requirements............. 31
8.2 Quality Audits................….. 31
8.3 Rework Controls.................. 32
8.4 Hold & Release.................... 32
8.5 Product Retrieval................. 33

Part 2 Technical Expectations
1. Expectations regarding transfer of constituents from a food contact material to food.….. 34
1.1 Constituents from plastic materials............…. 34
1.2 Constituents from cellulose fibre materials........... 35
1.3 Metal in contact with packaging ...........….. 35
1.4 Recycled post consumer material.........…....... 35
1.5 Consumer acceptance...............… 36
1.6 Residual solvents................. 36
1.7 Odor and taste transfer............... 37
1.8 Printed materials in direct contact with food........... 37
1.9 Packaging Material Ingredients and Processing Aids derived from Allergenic and GM Sources…. 37
2. Expectations Regarding Environmental Impact of Packaging......…. 38
2.1 Minimization of heavy metals.............…. 38
3. Packaging Component Information Sheet – US and Canada only.....…... 38
4. Reference list of Regulations and Methods...........… 39
Appendix A: Definitions................… 41
Appendix B: HACCP Plan Validation Checklist...........….. 45
Appendix C: HACCP Plan Documentation Forms and Examples........…..… 47
Appendix D: CCP and Prerequisite Program Models..........….. 72

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