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§ 114.5 Current good manufacturing practice.
The criteria in §114.10, 114.80, 114.83, 114.89, and 114.100, as well as the criteria in part 110 of this chapter, apply in determining whether an article of acidified food is adulterated (1) within the meaning of section 402(a)(3) of the act (21 U.S.C. 342(a)(3)) in that it has been manufactured under such conditions that it is unfit for food, or (2) within the meaning of section 402(a)(4) of the act (21 U.S.C. 342(a)(4)) in that it has been prepared, packed, or held under insanitary conditions whereby it may have become contaminated with filth, or whereby it may have been rendered injurious to health.
§114.5 現(xiàn)行良好生產(chǎn)操作規(guī)程
用§114.10,§114.80,§114.83,§114.89和§114.100,以及本章第110部分中規(guī)定的準(zhǔn)則判斷酸化食品是否屬于下述意義上的摻雜:
?。?)法規(guī)[21 U.S.C.342 (a)(3)]中402(a)(3)節(jié)--在不適宜的條件下制造的食品?;蛘?/p>
(2)法規(guī)[21U.S.C.342(a)(4)]中402(a)(4)節(jié)--在不衛(wèi)生的條件下配制、包裝或存放的食品。在此種條件下食品可能被臟物污染,從而可能造成對(duì)健康的損害。
更多關(guān)于美國(guó)FDA酸化食品HACCP法規(guī),請(qǐng)?jiān)斠?jiàn)美國(guó)FDA酸化食品HACCP法規(guī)第113和114部分匯總
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編輯:foodfagui