Daw CONG TY TNHH DAO TAO— TU VAN DU & LAW Sé 168 daring Phi Lot, P. Phii Hoa, Tp. That Diu Mor, ‘So higu PLOI/FSMS tinh Binh Dicom. Viet Nam Cae Thuat ngir & dinh nghia ‘Ngay ban hanh | 01/06/2021 trong Quan ly chat lwgng — An toan thye phim [Lan ban hanh | on hign dai ‘Trang 1 of 30 PHAN | CAC THUAT NGU - BINH NGHIA TRONG HACCP 2020 ‘Acceptable level: A level of hazard ina food ator below which the food is considered to be safe according t its imended use. Mite dj chip nbian diye, mite d@ nguy hai wong thye phim bang hoae tip hom mite ma thue phim due coi la an wan theo me dich si dung “Allergen erost-contact: the unintentional insorporaion fanallergenic food or ingredient, into another food that Tikp wie eho wi ehlt gy aj ng, vgs vO tinh KE hap T igs hn gy Ang, de tinh phn gy mg, vo 1 huc phi Ke King nim muc dich 2 Jis mot intended to contain that allergenic food or | ei thye phim pay dg hoge thn pin way di ing do ingredient J |Ceanings The removal oF soi, Tood resides, in [Lam sae Tar Bo Gt cin Tis ul Bin, Aur HOGS ce War VCH szcase or ether objectionable mater pin i wut ign tong thue phim (Competent Authority: The governmen’ auhoriy or] Co quan eb thd quyda: co quan chin phi habe co quan chia ine Ge oficial body authorized by the government that is cinh phi iy quyén chia rch nig tit ip ede yéucduquy dink véan tan 4. [responsible forthe seting of regulatory food safety | due phim va’ hotew8chie ee host dng kiém sit chinh thie boo gbm ek requirements andor for the organization of offical vige hue thi conus including entoveemert (Contaminamt: Any biological, chai or physica [CRB gly 6 whi BEV li ain sin igs, hoa he boBe vit i vt ch lp 5 [agent foreien mater or ether substances nat age ede chit Khic King duoc ¥ thém vao thye phim eb thé dah hudng 5 Jinteskonaty added 1 food that may compromise foe | én su phihop bode anton due phim. safety orsutabilty | [Centamination; Ths aration or ascareace of 8 Sh whi a7 Nim nip oe xt hen cla T cag 6 Ae one Te contaminant inthe food or food environmen. phim hose mi trvng the phim 5 [Contra ig sot = Dank ti 11 trang tha trong dé cae quy trinh ding dang due tn th vb Trainer Lead Ausltor: Mr Dur - Cell2ala/iber/whatsApp: 0908107442Daw CONGT HH DAO TAO- TU VAN DU & LAW Sé 168 daring Phi Lot, P. Phii Hoa, Tp. That Diu Mor, ‘So higu PLOI/FSMS tinh Binh Dicom. Viet Nam Cae Thuat ngir & dinh nghia ‘Ngay ban hanh | 01/06/2021 trong Quan ly chat lwgng — An toan thye phim [Lan ban hanh | on hign dai ‘Trang 2 0f 30 [when Wed a @ noun: The state wherein coneat Procedures are being followed and any established criteria are being met = when used a verb To take all necessary actions to ensure and maintain compliance with established criteria and procedures ‘agi Gu ahi hie Tap dang due dip img, = Ong tir thu hién tt e@ ede anh dng edn tht dam bao va duy te sue ‘un th ec tig chi vt tha tus da ure tit ip ‘Controt measure: Any achon or activiy that can be used to prevent or eliminate a hazard of reduce i 19 an acceptable level Bigu php Kitm soat_ bit hi hanh dong hoe hoat Gong noo eb Whe duo sir dung dé ngan agia hode lol bo hode lam grim mbi nguy xubng mie ed thé chip nin doe (Corrective action: Any action taken when @ deviation occurs in order to re-establish contol, segregate and determine the disposition of the affected product if any and prevent or minimize reoseurrence of the deviation. ink ding Khe phye 68 Khanh dag nto duge tha higa Khixay vasa [ch nlm tid kip Iai su kiém soa, tic bigtva.xiedinh vige xii sin phim bj nh hudmg néu e6 va nin chin hod gm thigu sti din cua sa ec (Critieal Control Point (CCP): A step at which a contol measure or control measures, essential to control a significant hazard isfate aplied in a HACCP system, Dif kif st i a (CCP). a Kim 0,1 hots as bib php Kem Seat cin tit dé kim sot | mdi nguy ding ké duge ip dyng tong hé thing Hacer, (Criteal limit: A criverion, observable or measurable, relating toa control measure at a CCP which separates acceptability from unaoseptability of the food. (GiGi hg (Gi gn Tu chi, ob int quan sit Guys howe do lang dupe, Tita quan dén bign php kiém soat tai CCP nhiim tich bigt Kha nang ehép nin huge va khdng thé chip nn dre cua tue phim Deviation: Failure to mect a eritieal limit orto Tollaw a [GHP procedure ‘Sai ely hing dap ing dugc gioi han i han boas Kigali theo guy Wah Gu. Disinfection: Reduction by teas of biological or chemical agents andor physical methods in the number of viable mieroorganisms on surfaces, in water or air to (Khir tring: gi thibu sb Tong visinh vat song duoe Wen BS me, one HUGS ode khang khi dén mie khdng dnb hug dn se phi ha vi hode an tan thye phim bing ce ti nbn sinh hoc hod héa hoc vl hode cdc phurong pap. Trainer Auslior: Mr Dur- Cell2ala/iber/whatsApp: 0908107442Daw CONG TY TNHH DAO TAO— TU VAN DU & LAW Sé 168 daring Phi Lot, P. Phii Hoa, Tp. That Diu Mor, ‘So higu PLOI/FSMS tinh Binh Dicom. Viet Nam Cae Thuat ngir & dinh nghia ‘Ngay ban hanh | 01/06/2021 trong Quan ly chat lwgng — An toan thye phim [Lan ban hanh | on hign dai ‘Trang 3 of 30 fa Teel that does not compromise Tood salty andlor suitability va Flow diagrams A SSiemaiie representation of the sequence of steps used inthe production oF manufacture of food ‘Sb dang hay Tarn bay he ng ve Wt ce Kida ta one sn xu ote sin suit hye phim Food business operator (FBO} The enity responsible for operating a business at any step inthe food chain Nha ditu hin Kink doanh thye phim (FBO) don vichiu wach nhitm dieu ‘inh hoat dng kinh doanh 6 bat ki Khu ndo trong ehud the phim Food Handler: Any person who ditceily handles packaged or unpackaged food, equipment and utensils used for food, or surlaces that come ino contact with foc and that is expected, therefore, to comply with food hygiene requirements. ge ph kK nau no tas tgp The phim dg Bor hfe King ing gi, hit bi va dung cu ding cho thue phim, hae ci he nat ip xue v6 dhe plbim va do d6 ho phi tn thi yu eu ve si thus phim Food hygiene: All condiions and measures necessary To ensure the safety and suitability of food at all stages of the food chain ‘Vg sink thye phim: ii ed cae digu Kign va ign php cin Thc dE dim bao tinh an tain va phi hop cia thye phim 6 tt et ede Khu eda hub thye phim, Food hygiene ayviens Preraqunie programmes, supplemented with control measures at CCPS, as appropriate, that when taken asa whole, ensure that food is safe and suitable for it intended use Hg tatng vf sah thy phim. oie chuong Winh in quyes, BO sina cas bi hap kiém soit ta ede CCP, khi thich hop, d& Ki xem xet | cich ting thé, chung phai dam bao ring dhge phim an toan vi ph hop vi me dich st dung, Food safe health eifecis to the consumer when it is prepared andlor eaten according to its intended use. 7 Assurance that Tood will ot cause ave Tae tage phi Gn bio Fg thas pm a8 Phe gly tah hat dn sic kde ngutifu ding Rhino duge ht bién vi hoa an theo muc dich sit dung. 20. Food suitability: Assurance that food is acceptable for aman consumption according to its intended use. “Tinh phi hgp cia thye phim: dim bao ring Thue phim duos chip nn cho con ng ty thea muc dich sit dung, Trained Ausltor: Mr Dur - Cellzala/iber/whatsApp: 09081074422 measures and conditions applied at any step within the food chain to provide safe and suitable food, CONG TY TNHH DAO TAO— TU VAN DU & LAW 6168 ding Phi Lon, P. Pir Hoa, Tp. Ti Daw Mo, 6 higu PLOI/ESMS tinh Binh Ducog, Vi Nam aa, Cac Thuat ngir & dinh nghia Ngay ban hanh | 01/06/2021 trong Quan ly chat lwgng — An toan thye phim [Lan ban hanh | ou hign dai ‘Trang 4 of 30 a Dinhrnghia Tig Vit ‘Goud Tiygiene Practices (GHPsjr Fundamcnl) Thge Ban VE sai 6t (GHP): cas bién phip vr ilu ia eo Bum Gage op dung 6 bit Ki kha nao trong chub hue phim a cung edp thue phim an toan va phi hop. 2 HACCP Plan: Documentation or set of documents, prepared in accordance withthe principles of HACCP 10 ensue conto! of signifieant hazards inthe food business. KE hogeh HACCP tai liu hfe Bd tai iba, duge chad bi phi hop wi ele nguyen tic cia HACCP dé dim bio inh doanb the phim, im soit cde méi nguy ding ké trong, 23 HACCP System: The development of a HACCP plan and the implementation ofthe procedures in accordance with hat plan, Tig thing HACCP. vige phat iin 1 ke Hooch HACCP va thye hin eae th tc phi hop v6i ké hoch 46. 24, Hazard: \ biological, chemical or physical agent in focd with the potential to cause an adverse health effect. Bi aguy. I te nhin sinh oe, hia hoe bode vat It wong thue phim e6 Kha ng gy dn hong xu dé site koe. 25, Hazard analysis: The process of collecting and evaluating information on hazards ‘identified in raw fs and other ingredients, the environment, inthe prceess or in the food, and conditions leading to their presence to decide whether not these ate significant hazards, Phin tich moi nguy: qu rin th hp va dan gi thong tin vE ede mbi ny dupe xic din trong nguyén ligu va ede thinh phn Khe, moi tug, trong, «qua trinh oe trong thye phim, va ebe diéu kign in én su hign dign ei ching dé quyét inh xem diy 66 phai la m6i nguy ding ké hay khdog. 26, ‘Monitor: The act of condocting a planned sequence of observations or measurements of eantol parameters to assess whether a control measure is under contro ‘Gime sat nh dng bn nh T chudi quan sit hose do luong eae thong si kidm sot theo ké hogch dé din gi rng iéu | bién phip e6 duge kiém soat hay king, 2. Primary Production: Those steps in the food chain up to and ineluding storage and, where appropriate, transport of outputs of farming This would include [growing crops. raising fish and animals. and_the ‘Sin xult so cp (ban diw: cae Khu wrong chub thue phim bao wnt ea vie bo quan va vn chuyén dura cia qua trinh anh te kh thich hop. Digu nay tao gm ci ting trot, mudi ct va dng vit, va thu hoach thue vit, dig vit ode sn pkim dng vit trtrang tra hode moi trading sing tu nin cua ching Trainer Auslior: Mr Dur- Cell2ala/iber/whatsApp: 0908107442Daw CONG TY TNHH DAO TAO— TU VAN DU & LAW Sé 168 daring Phi Lot, P. Phii Hoa, Tp. That Diu Mor, ‘So higu PLOI/FSMS tinh Binh Dicom. Viet Nam Cae Thuat ngir & dinh nghia ‘Ngay ban hanh | 01/06/2021 trong Quan ly chat lwgng — An toan thye phim [Lan ban hanh | on hign dai ‘Trang 5 of 30 Tarvesting of plans, animals or animal products om a farm or thie natural habitat. Prerequisite programme: Progranmes indhding Good Hygiene Practices, Good Agricultural Practies and |Good Manufacturing Practices, as wel as other practices and procedures such as training and wacesbility, that establish the basic environmental and operating ‘conditions that set the foundation for implementation of Ja HACCP system, ‘Charomg twink tién quyét: cle chuong tinh bao gm Thue hanh ve sinh to Tye hanh ndng nghigp tt, Tha: hinh sin xuit tt, cing nhu cic quy pham ‘hue hn va thi tue Khe nu do tao va tray xudt nguin ae, nm tit Lp mi tring eo ban va cc digu kign vin ih tao nén ting cho vige un di We tiving HACCP. 2» rant hazard: A hazard Weniiied by a hazard analysis, as reasonably likely to occur at an unacceptable level in the absence of control, and for which conro is ssental given the intended use ofthe food Mii mgay dng KE mi nguy doe wae inh King wife phn Wah mi na 6 Kh ning nay ra 1 eich hop io mie do King thé chp alin due tong teuing hop kh esr km soit va vige kfm st m6 nguy di cn hit obtaining evidence that a control ‘ic nbn gi tr sir dng : measure G 8) (or combination of contro measures) —_| Bling chim thu dugechimg 6 ng bignphap kiém Will be capable oFefTectively contolling the significant | sot (3 8) hose ket hop cua eae bign phap kim sot) so Kha nang kim food safety hazard (3 40) oat 0 hig gece moi nguy ding Ke vé an odin thue phim (340) ‘tg, [Nowe 10 entry: Validation sperfonmed atthe timea | CHU THICH 1: Vie xe nbn hig ue duge the hig ai th di x control measure combination is designed, or whenever [changes are made tothe implemented contol measures, [Note 2to entry: Distinctions are made inthis document between the {rms validation (344), monitoring (327) and v ation (345) dung bign php kiém soit ket hop, hoBe kh e6 hit ky thay di do ign php [idm soat duge ap dung. ‘CHU THICH 2: Tiéu chun ny, phn biét cic tht ng xe nha higu Ie (344), giam sit (3.27) va thm tra (3 45) vie xe hn higu lus duoe p dung trade mot hoa! dng vi cums ep ‘hing tin vé kha ning mang la ket gus mong mud, - ygegiam si dave ap dung rong qué tinh hoot dn va ung ep thong tin ‘anh dfng tong mot khung thor an eu thé; Trainer Lead Ausor: Mr Du - Cellzala/iber/whatsApp: 0908107442Daw CONG TY TNHH DAO TAO— TU VAN DU & LAW 6168 ding Phi Lon, P. Pir Hoa, Tp. Ti Daw Mo, 6 higu PLOI/ESMS tinh Bin Disomg, Vigt Nam Cée Thudt ngir & dinh nghia Neay ban hanh | 01/06/2021 trong Quan ly chat lwgng — An toan thye phim [Lan ban hanh | ou hign dai ‘Trang 25 of 30 + validation is applied prior to an activity and provides information about the capability to ‘deliver intended results, + —monitoring is applied during an activity and provides information for uetion within a specified time frame + —verifeation is applied after an activity and provides information for confirmation of ‘conformity vide tin adage dp dung sau mt hoat dng va Cung cp Wag un GES hn su phi bop. 45 confimation, through the provision of objective evidence, thai specitied requirements (3.38) have been fulfilled [Note Ito entry: Distinctions are made inthis document between the terms validation (3.44), monitoring (327) and veriicat Jon 3.45) validation is applied prior to an activity and provides on about the capability to deliver intended = monitoring is applied during an setvity and provides information for action within a specified time frame tion is applied aller an ativity and provides information for confirmation of conformity 35 ‘Tham tr ‘iém tra we nhgn Vige king dinh, thing qua vigeeung ep bing chimg Khich quan, ring ac yéu el (338) cu thé d3 dupe thuc hign ‘CHU THICH 1; Tiéu chun ny, phn bigt ci tht ng xe nh higu we (344), exim sat (3.27) vathim tra 45): vie xe nln higu luc duge ap dung trade mt hoat dng va cung ep ‘hing tin vé kha ning mang I ket gus mong mud, - vgegiam sit dave p dung rong qué tinh hoat ng va ung ep thing tin ‘han déns toma mot khung thor ian eu thé; vie thim ta dupe p dng sau met hoat dng va cung cép thing tin dé xac hn su phi hop. Trainee Auslor: Mr Dur - Cell2ala/iberhwhatsApp: 0908107442CONG TY TNHH DAO TAO TU VAN DU & LAW, 6168 ding Phi Lon, P. Pir Hoa, Tp. Ti Daw Mo, 6 higu PLOI/ESMS tinh Binh Die, Vigt Nam aa, Cac Thuat ngir & dinh nghia Ngay banhanh | 01/06/2021 trong Quan ly chat lwgng — An toan thye phim [Lan ban hanh | ou hign dai ‘Trang 26 of 30 CAC THUAT NGU - DINH NGHIA TRONG CAM NANG AN TOAN THUC PHAM - GFSL a0 ‘Cast te dupe su dung dé bao ve he thn ign Ur Khor cae ng de doa teracur | POSS wedto prtetcleswonic systems Bom) 8 ch bide don bao gm pln mbm dha vin te 0 in lam ° uy SOME oF MEAL samples of eas nade mI) gg tam ng hoe tt ching ing ht cg tn and hackers intent on missing corrupting or shuting ‘AnmeK sown information eehnalogy systems mang Procedures adopied to assure The Security oF Tood and [Cae thatye due Thing qua Bim Bio an inh cho thye phim va won 42 Food| drink and associated supply chains from malicious and_| vce chubicung ing lita quan Khai ese tn eg dBc hal va e dng cot defense | ideologically motivated attack lading to contamination | wing din dén 6 mgm hoe gid doan nguin cung cp or supply disruption Tnvolves deliberately placing fod on the markt, or | Li quan a vls ob tn ay ban epi wn hi rang, wT IS a 44.3 Food| financial gain, with the itention of deceiving inh, i inh i fea naw tu ding. C6 ni oa gan Kin hye fraud [eonsumers There ate many sors of food fraud, but the | phim, nhung hai oa chi ka ‘anigia mao the phim v0 main types are Selling food that is unfit and potentially harmful, such as (a) reeyling animal by-produets back into the food chain, (b) packing and selling beef and ) Ban thye phim khong ph bop vit kha ng wy hi, ching han nu (a) ‘ai ch phu phim eda dong vt tr lai chub thu phim, (b) dng got va bin thi bo va gia cm khong 6 ngubn aoe, va () eG ¥ ban hing hod qua sit dung Ngay *sirdung trade" Trainer Auslior: Mr Dur- Cell2ala/iber/whatsApp: 0908107442CONG TY TNHH DAO TAO TU VAN DU & LAW, 6168 ding Phi Lon, P. Pir Hoa, Tp. Ti Daw Mo, 6 higu PLOI/ESMS tinh Binh Die, Vigt Nam aa, Cac Thuat ngir & dinh nghia Ngay banhanh | 01/06/2021 trong Quan ly chat lwgng — An toan thye phim [Lan ban hanh | on hign dai ‘Trang 27 of 30 a ouliy oT unknown origin, and) nowingly | | CBy ghv hin sa cho Thue phim, ching han bur ng each (a) ay HE le selling goods that are past their “use by” date. __| sin phim ing cd sin phim thay thé hon, vy, hin i ai mi bur ¥ Deliberately mislabeling food, such as by (a) | hi hoang hod bin goo basmati di bi pha rn vi ce loa ron, va (b) substituting produsts with cheaper alternatives, for_|ruyén bb sa v8 nau nguvén lig te Ki ng ade dia, de vt hose example selling farmed salmon as wild salmon or | dong vt ia ching selling basmati rice that has been adulterated with |) Gian Kn thye phim etng thé én quan dé vie bn tht ia ing 8b cheaper varieties, and (b) making false statements | dinh cp va/hode bi gét m6 bit hop phip, cong nhu ding vét hoang d& about the souree of ingredients, thats their ‘tong cet bw, ching han nhu huou,e6 thé di sin rm. _geographi, plant, or animal origin, Foo! rau may also involve the sale ofthe meat from animals that have boon stolen andr iegally slaughtered, as well s wild game animal, suchas lee, that may have been pouched Procedures adopted to deter and detest Fraudulent [44 Cie thi ts io ve thve pm duge thing qua GE wan chin vi phat ign 44 Food | sacks on food ec euGe tin cfinggian lan vio thue phim protection 3 Food | Elements of whats commonly called food supply | Cae y&u tb ea ca thaong duce gota cui ung ung the pha supply [ein Trainer Auslior: Mr Dur- Cell2ala/iber/whatsApp: 0908107442CONG TY TNHH DAO TAO— TU VAN DU & LAW ‘4168 cing Phi Lon, P. Phi Ha, Tp. Thi Daw Mot 6 higu PLOI/ESMS tinh Binh Ducog, Vi Nam aa, Cac Thuat ngir & dinh nghia Ngay ban hanh | 01/06/2021 trong Quan ly chat lwgng — An toan thye phim [Lan ban hanh | ou hign dai ‘Trang 28 of 30 a EATEN “Ve Hazan | BOT Oung or acide even Tat ay] Cy Bu Sa lr Ug due got chub cung ep dats [ssl orb ota ess fom he MGt sir ign xy at nbign bode eh ign the iy at hit bode tn Sel | incline primate OF Sidivikia hg boc ht qui cu ny lain oi oi thibu iba bab cba ci cf ne ey THis analysis critical Mét he thing xe din, din gi va ki oat eve mai guy A system that identifies, evaluates, and conttols hazards control point quaccr) aA sider Mitek on rong habe Wn KEL vr mt chi co quyen try ip wo reg, [An indivi within or associate wih an orgnizaton | MCh Tone ne Hen ees er locens tah 0 cases totes a says nt”, Shi, ung th am ane ang ry ep vw hi ben trong 3 sm6i de doa cho hoat ding cia ti chis 66 2ccess and become a treat 1 its operations hie “To Prowedares used to (a) confirm an individual's Went | Ce ta toe doe A dong (a) xen dn nh, ink, Kin nghign v8 Personnel | qualifications, experience, and right to work and(b) | quyén am vige eda mot enn va (b) gm sit nh vie mate nn vi security |rmonitor an individual's conduct as an employee cr | cdc Ki mbt hi vigm hed hd thu, King nn hm Lie an nin nin st 44.9 An ninh | contactor Personnel security should not he confised | van nin ed nhin. Ce nguyéa tc ao mtn su due Ap dng dm shan vig with porsnal security, Persone! security principles ar | bi dé tn iy cia nhin vin ia mt 8 che, nhumg 8 thé dawe p dune Trainer Lead Auditor: Mr Dur- Cellzalaviber whatsApp: 0908107702Daw CONG TY TNHH DAO TAO— TU VAN DU & LAW 6168 ding Phi Lon, P. Pir Hoa, Tp. Ti Daw Mo, 6 higu PLOI/ESMS tinh Bin Disomg, Vigt Nam Cée Thudt ngir & dinh nghia Neay ban hanh | 01/06/2021 trong Quan ly chat lwgng — An toan thye phim [Lan ban hanh | on hign dai ‘Trang 29 of 30 applied wo assure he trustworthiness ofthe stall oF an organization, but may be applied as vendor accreditation to certify the ta of suppliers involved in processes ahr ov Ong ni eta abl eung cip dé chimng nin ahi vign cua ahi cung ip tham gia vio ede qua tinh 4.10 Threat 410 Mai De dos “A aarally assuring or acodental event Tha may cause fos or harm or that results from the incompetence or ignorance of individuals. The term threat isnot used in the sense of threatening behavior oF a promise of unpleasant consequences for a failure to comply with a malicious demand. TH ae Kab iy Fa a Boe rn HEN Go URE Gy Fa nT Boe hai hoe a kt quae sr kém ci hose thidu hiv i cee cnn TIut ng de doa khong duge sir dang vi nha hn vi de doa hoe hia on vé nhng hu quik hia Kh King tun thi md yu edu ie a 4.11 Theat assessment critical control point «raccr) The systematic management of risk through the evaluation of threats, the identification of vulnerabilities, and the implementation of eontrols with respect to materials and products, purchasing, processes, premises, distribution networks, and business systems by a knowledgeable and trusted team with the authority to implement changes in procedures, Vige quam yr ro mbt eich oO he tng thing qua vige dah gia cle moi de doa, xe din cdc 18 hing va thu hién cde bién phap kiém soit d6i v6 nguyén ligu va sin phim, mua hang, quy tinh, eos, mang hadi phn phd ‘vat théng kinh doanh bai mot nom higu biét va dng tn ey e6 quyén tye hign cae thay d&i trong thi te, Trainer Auslior: Mr Dur- Cell2ala/iber/whatsApp: 0908107442CONG TY TNHH DAO TAO— TU VAN DU & LAW, 6168 ding Phi Lon, P. Pir Hoa, Tp. Ti Daw Mo, 6 higu PLOI/ESMS tinh Bin Disomg, Vigt Nam aa, Cac Thuat ngir & dinh nghia Ngay banhanh | 01/06/2021 trong Quan ly chat lwgng — An toan thye phim [Lan ban hanh | ou hign dai ‘Trang 30 of 30 ‘uaa [HB Raeentgpe of ood satya wed To | DAy Tabi Toa eg an oan the phim kha age a ang ae Un identify vulnerabilities for a fod business du food | ya agus tps vacer_ |{enm ic ing cho doanh nigh thuc pli do gin nthe phim (Valnerabil iy Food fa includes incidents such as countering. r [Asessment ota a ee cate | Gian inthue phim bo gbm ee 6 nh gi het, bun Coal mislabeing. Alpe sks foo eingreseved [hing n ip, ph long vd nn si Tt um nov hye ‘onto! | may not he what tay 8 andor visit could have Points) | eens thoughout the supply chain process phim due tiép han co thé kg dung nh nhang gino noi va / hoe Kha ing ho th co thE duce ik rong subt qu tinh chub cung ing THARPC standard for Hazard Analysis and Risk-Based. | HARPC (Phin toh mi nguy & Keém sodt Phong neva Dua rn Rat ro) Preventive Conte and is US standard mandated via | MEd HARD v8 Pn eh mh nay v8 Km Sd png nen eo 413, | ine new Food Safety Modernisation Act 2011. I'san | en*is0 816 ie chun cia Ton Ky dae x60 cu thee a Doo anec |(Ne Food Sley Moemistion et 2011 San Jen di anton te phim moi 2011 Diy i mot pin mo rng a Wg cen _ [estensiontothe HACCP system and asa focuson [inne HACCP v tp tae vio Lam soit pas nat, Analysis & | preventive contol Nov ch Kae, thay vi sir dung ma ké hagch HACCP dug sit dung dé xe Risk | ner words, instead of using a HACCP plan which | dnh ee mi nguy vi kim slt ching Khi ching xiy ra, mdtké ogc Based | used to identify hazards and contol them when they | HARPC nhim mue dich ngin chan ec méi nguy xy ra nay ti du, Diéu Preventive | cara HARPC plana to reventihshacards | Dao wim cle ming 18 ng Ace mi ded tH occuring in the fst place. This includes hazards such | "8 Sie pin toe. 3s vulnerabilities and threats as explained in previous Trainer Auslior: Mr Dur- Cell2ala/iber/whatsApp: 0908107442