{"title":"产品标识和可追溯性","authors":"Manning","doi":"10.1002/9781118318225.ch10","DOIUrl":null,"url":null,"abstract":"1.2 Whenever possible, subcontractors are required to identify the products they supply by appropriate marking, labeling, or tagging the products and/or packaging. The receiving clerk verifies that products are properly identified (refer to Procedure QOP-10-01 Receiving Inspection). If the subcontractor applied identification is not appropriate or adequate, Materials Control is responsible for appropriate marking of purchased products.","PeriodicalId":363095,"journal":{"name":"Food and Drink - Good Manufacturing Practice","volume":"16 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2012-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"PRODUCT IDENTIFICATION AND TRACEABILITY\",\"authors\":\"Manning\",\"doi\":\"10.1002/9781118318225.ch10\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"1.2 Whenever possible, subcontractors are required to identify the products they supply by appropriate marking, labeling, or tagging the products and/or packaging. The receiving clerk verifies that products are properly identified (refer to Procedure QOP-10-01 Receiving Inspection). If the subcontractor applied identification is not appropriate or adequate, Materials Control is responsible for appropriate marking of purchased products.\",\"PeriodicalId\":363095,\"journal\":{\"name\":\"Food and Drink - Good Manufacturing Practice\",\"volume\":\"16 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2012-12-11\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Drink - Good Manufacturing Practice\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1002/9781118318225.ch10\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Drink - Good Manufacturing Practice","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1002/9781118318225.ch10","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
1.2 Whenever possible, subcontractors are required to identify the products they supply by appropriate marking, labeling, or tagging the products and/or packaging. The receiving clerk verifies that products are properly identified (refer to Procedure QOP-10-01 Receiving Inspection). If the subcontractor applied identification is not appropriate or adequate, Materials Control is responsible for appropriate marking of purchased products.
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