ISO22000认证程序文件，食品企业ISO22000质量记录的规范管理
ISO22000 certification program files, ISO22000 of company of food of quality records management
如果说企业的体系文件是树干，那么每一个生产记录就是一片树叶。记录是记载过程状态和过程结果的文件，是质量管理体系文件的一个重要组成部分。记录必须如实记载产品质量的形成过程和最终状态，真实、有效地反映企业质量控制的状况，同时也能为检验检疫人员的日常监管和评审提供重要依据。
If the enterprise system file is a tree trunk, then every production records is a leaf. Records is a record of process state and process results file, is the quality management system documentation is an important part of. Records shall faithfully record the quality forming process and the final state, real, effectively reflect the status of enterprise quality control, but also for the inspection and quarantine personnel to provide important basis for the daily supervision and evaluation.
　　但在工作中，笔者常发现有些企业即使有完备的体系文件，各项记录表格齐全，但由于人员素质或企业质量控制能力等原因，现场记录往往出现偏差，甚至虚假记录，使记录失去了应有的作用，既影响了食品质量监控，也影响了检验检疫人员对食品质量监管和评审。因此，规范食品企业的质量记录管理很有必要。
But in the work, I often found that some enterprises even with complete system files, each record form is complete, but because of the quality of personnel or enterprise quality control capacity and other reasons, a live recording of errors often occur, even false records, the records are lost due to the role, not only affects the food quality monitoring, also had the effect of inspection and quarantine personnel of food quality supervision and assessment. Therefore, regulating food enterprise quality records management is very necessary.
　　记录中常见的问题
Common problems in recording
　　盲目记录 记录的设置目的、功能不明或者记录不是为管理、改进所用，而是为了应付检查。在监管及评审中常发现企业没有意识到内审和管理评审对于企业提高自身质控能力的重要意义，为了应付检查而胡乱找几个不痛不痒的问题了事。
Blind record set purpose, function is unknown or the record is not for the management, improvement, but in order to cope with the examination. On the supervision and evaluation often found in enterprises are not aware of internal audit and management review for enterprises to improve their own quality control ability the important significance, in order to cope with the examination and grabbing at several neither painful nor itching problems.
　　记录混乱 记录填写不规范，无审核，且丢失和涂改现象严重，写错别字，语言表达不清，填写错误。如：把豆豉的“豉”字写成了“鼓”字，样板的“板”写成了“办”。
Recording chaos records to fill in non-standard, without examination, and loss and altered the phenomenon is serious, wrongly written words, language expression is not clear, fill in error. Such as: the lobster sauce" bean" written " drum", the" board" model of written " do".
　　保存松懈 保管存档，责任不清，未作统一的规定。比如有关温度的记录未能按规定保管两年以上。
Save the slack storage archive, responsibility is not clear, did not make unified provision. As the temperature of the recording is not required to keep more than two years.
　　记录的设置
Record set
　　记录的充分性和必要性 记录作为基础性和依据性的数据，应尽可能全面地反映产品质量形成的过程和结果以及质量管理体系的运行状态和结果。为此，食品企业既要从总体上评价记录的充分性，力求使原始记录完整，同时又要对每一记录的必要性进行逐一评审和取舍，选择那些必要的原始数据作为记录。
Records of the sufficiency and necessity of records as the foundation and basis of the data, should be as comprehensive as possible to reflect the process of formation of product quality and results as well as the quality management system operation status and results. Therefore, food enterprises should not only evaluate the overall record of full, and strive to make the original recording of the complete, at the same time, for each record the necessity for each evaluation and choice, choose those necessary original data as records.
　　记录的规范化和标准化 记录应做到规范化和标准化，清理废除多余的,修改不适用的,沿用有价值的,增补必需的。
Records of the standardization of the record should be standardized and standardized, cleaning the abolition of redundant, modifications are not applicable, use value, the addition of essential.
　　记录的填写要求和注意事项
Record fill requirements and matters needing attention
　　记录用笔要求 记录用笔可以用钢笔、圆珠笔或签字笔，这些笔能够确保记录不易褪色，不应用红笔或铅笔。另外，尽量选用不带笔帽的记录笔，以避免笔帽脱落或丢失而在生产中引入物理杂质。
Recording pen for recording pen pen, ballpoint pen or signature pen, the pen can ensure that records are not easily fade, do not use red pen or pencil. In addition, try to use the recording pen without a cap, to avoid the cap off or lost in the production of introducing physical impurity.
　　记录的原始性和真实准确性 记录要保持现场运作，如实、真实、准确地记载质量信息，才能为有效地运行企业的质量管理体系并实现持续改进提供可靠的依据，因此，企业要教育QC、QA填写记录应实事求是、严肃认真，记录不可以重新抄写和复印，更不可加以修饰和装点。