I中国认证认可协会团体标准T/CCAA33—2016食品安全管理体系白酒生产企业要求FoodsafetymanagementsystemRequirementsforediblealcoholproductestablishments2016年11月3日发布2016年11月3日实施中国认证认可协会发布II目次前言............................................................................I引言...........................................................................II1范围.............................................................................12规范性引用文件...................................................................13术语和定义.......................................................................14人力资源..........................................................................14.1食品安全小组...................................................................14.2人员能力、意识和培训...........................................................14.3人员健康和卫生.................................................................25前提方案.........................................................................35.1基础设施及维护.................................................................35.2其他前提方案...................................................................56关键过程控制.....................................................................66.1总则...........................................................................66.2原辅料验收.....................................................................66.3配料...........................................................................66.4蒸酒...........................................................................66.5勾兑...........................................................................66.6包装及标识.....................................................................77检验..............................................................................78产品追溯与撤回....................................................................7附录A（资料性附录）参考文献.........................
