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Transcript of GTP certification scheme - Control Union Code... · GTP certification scheme ... Code Section 2:...

  • GTP certification schemeGTP certification schemeGood Trading Practices for safe, transparent and reliable supply

    version 1.3A - April 2014

  • Version 1.3A April 2014

    Changes highlighted

    NOTE: Although this Standard may be translated into various languages for the convenience of users, the English version remains the definitive reference document in the event of any dispute.

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    CONTENT

    1. INTRODUCTION ....................................................................................................................................... 5

    1.1 The European GTP Code main purpose and structure .................................................................... 5

    2. SCOPE AND DEFINITIONS ........................................................................................................................ 7

    2.1 Scope and boundaries .................................................................................................................... 7 2.1.1 Trade operators in the food-processing industry .......................................................................... 8

    2.2 Legal definitions ........................................................................................................................... 10

    2.3 Other definitions .......................................................................................................................... 11

    2.4 The regulatory requirements ....................................................................................................... 13

    3. Code Section 1: Good Hygiene Practice Recommendations for Collection, Storage, Trading and/or Transport Operators ....................................................................................................................................... 14

    3.1 Chapter I - General Good Trading Practices .................................................................................. 14 3.1.1 Management responsibility ......................................................................................................... 14 3.1.1.1 Management commitment, responsibility and policy .............................................................. 14 3.1.1.2 HACCP team leader: responsibility, authority and communication ......................................... 14 3.1.1.3 Management review ................................................................................................................ 14 3.1.2 Resource management ................................................................................................................. 15 3.1.2.1 Human resources ...................................................................................................................... 15 3.1.2.2 Infrastructure ........................................................................................................................... 16 3.1.3 Maintenance ................................................................................................................................. 17 3.1.4 Traceability ................................................................................................................................... 17 3.1.5 Documentation ............................................................................................................................. 18 3.1.6 Food and feed safety monitoring plan ......................................................................................... 19 3.1.6.1 Sampling and analysis requirements ........................................................................................ 19 3.1.6.2 Laboratories requirements ....................................................................................................... 22 3.1.6.3 Monitoring plan on dioxin in fats, oils of vegetable origin and products derived thereof for use in feed ..22 3.1.7 Non-conforming products ............................................................................................................ 25 3.1.8 Rework .......................................................................................................................................... 26 3.1.9 Waste ............................................................................................................................................ 26 3.1.10 Glass policy ............................................................................................................................... 27 3.1.11 Crisis management Withdrawal and recall for safety reasons ............................................ 27 3.1.12 Internal audits .......................................................................................................................... 27 3.1.13 Complaints ............................................................................................................................... 28 3.1.14 Management of monitoring and measurement equipment .................................................. 28 3.1.15 Corrective actions .................................................................................................................... 29

    3.2 Chapter II- Good Hygiene Practices for Trading Operations ......................................................... 30 3.2.1 The Domain ................................................................................................................................... 30 3.2.2 Registration of operators ............................................................................................................. 30 3.2.3 Requirements for purchasing ....................................................................................................... 30 3.2.3.1 Sourcing from assured sources................................................................................................. 30 3.2.3.2 The gatekeeper procedure ....................................................................................................... 30 3.2.4 Recording of movement ............................................................................................................... 34 3.2.5 Labelling and accompanying documents ..................................................................................... 34 3.2.6 Quality monitoring or Stock Inspection ....................................................................................... 34 3.2.7 Goods with specific regulations ................................................................................................... 34

    3.3 Chapter III- Good Hygiene Practices for Collection / Receipt Operations...................................... 36 3.3.1 The External Environment ............................................................................................................ 36 3.3.2 Receipt of goods ........................................................................................................................... 36 3.3.2.1 Crop deliveries by farmers ........................................................................................................ 36

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    3.3.2.2 Control at receipt ..................................................................................................................... 36 3.3.3 Pre-storage and Drying ................................................................................................................. 37

    3.4 Chapter IV- Good Hygiene Practices for Storage Operations ........................................................ 38 3.4.1 The premises ................................................................................................................................. 38 3.4.1.1 The construction or modification of storage and handling premises and galleries ................. 38 3.4.1.2 The layout of the storage and handling premises and galleries ............................................... 38 3.4.1.3 Storage of samples (own samples or ordered by the product owner) ..................................... 39 3.4.2 The pits, handling and sorting equipment ................................................................................... 40 3.4.3 Traceability ................................................................................................................................... 40 3.4.4 Packaging ...................................................................................................................................... 40 3.4.5 The Waste ..................................................................................................................................... 40

    3.5 Chapter V - Good Hygiene Practices for Dispatch/Delivery and Transport Operations ................. 42 3.5.1 General rules (applying to all kinds of transport) ........................................................................ 42 3.5.2 Own road transport ...................................................................................................................... 45 3.5.2.1 General rules ............................................................................................................................ 45 3.5.2.2 Infrastructure ........................................................................................................................... 46 3.5.2.3 Basic requirements ................................................................................................................... 46 3.5.2.4 Loading compartments ............................................................................................................. 47 3.5.2.5 Loading ..................................................................................................................................... 47 3.5.2.6 Transport ........................................................................................