| PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
|---|---|---|---|---|---|---|---|
| 2<\/td>\n | undefined <\/td>\n<\/tr>\n | ||||||
| 8<\/td>\n | 1 Scope 2 Normative references 3 Terms and definitions <\/td>\n<\/tr>\n | ||||||
| 11<\/td>\n | 4 Prohibited substances 4.1 General requirements 4.2 Particular requirements applicable to food intended for sportspeople and food supplements 5 Good development and manufacturing practices 5.1 General requirements 5.1.1 General <\/td>\n<\/tr>\n | ||||||
| 12<\/td>\n | 5.1.2 Selection of ingredients 5.1.3 Selection of suppliers of ingredients 5.1.4 Competence of personnel 5.1.5 Help box for competence of personnel 5.1.6 Premises and production tools <\/td>\n<\/tr>\n | ||||||
| 13<\/td>\n | 5.1.7 Help box for premises and production tools 5.1.8 Document control 5.2 Specific requirements 5.2.1 General 5.2.2 Composition\/formulation of products 5.2.3 Commitment with suppliers <\/td>\n<\/tr>\n | ||||||
| 14<\/td>\n | 5.2.4 Help box for commitment with suppliers 5.2.5 Traceability 5.2.6 Cross-contamination or external contamination <\/td>\n<\/tr>\n | ||||||
| 15<\/td>\n | 5.2.7 Help box for cross-contamination or external contamination 5.2.8 End product analysis plan <\/td>\n<\/tr>\n | ||||||
| 16<\/td>\n | 5.3 Management of nonconformities 5.3.1 Identification of nonconformities 5.3.2 Management of internally detected nonconformities 5.3.3 Management of externally detected nonconformities <\/td>\n<\/tr>\n | ||||||
| 17<\/td>\n | 6 Information intended for users <\/td>\n<\/tr>\n | ||||||
| 18<\/td>\n | Annex A (informative)Example of good employee training and practices A.1 General A.2 Example from a Preventive Control Plan <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Doping prevention in sport. Good development and manufacturing practices aimed at preventing the presence of prohibited substances in food intended for sportspeople and food supplements<\/b><\/p>\n |