T/LFSA003-2020危害分析与关键控制点（HACCP）体系调味面制品生产企业要求Hazardanalysisandcriticalcontrolpoint(HACCP)system——Requirementforseasonedflourproductsprocessingplant2020-09-12发布2020-10-01实施发布团体标准全国团体标准信息平台T/LFSA003-2020I目次前言............................................................................III1范围................................................................................12规范性引用文件......................................................................13术语和定义..........................................................................14调味面制品生产企业HACCP体系........................................................15管理职责............................................................................15.1总则...........................................................................15.2食品安全责任人.................................................................25.3食品安全管理人员................................................................25.4监督管理的职责和义务............................................................26前提计划............................................................................26.1总则...........................................................................26.2人力资源保障计划................................................................26.2.1总则.......................................................................26.2.2基本能力要求...............................................................26.2.3食品安全培训要求...........................................................26.2.4外部专家资源...............................................................36.3良好生产规范（GMP）.............................................................36.3.1总则.......................................................................36.3.2前提方案要求...............................................................36.3.3透明工厂/车间要求.........................................................
