GB 8955-1988 Hygienic specification for edible vegetable oil factories
Some standard content:
National Standard of the People's Republic of China
Hygienic Specificatrons of Edible Vegetable Oils Factory
Hygienic Specificatrons of Edible Vegetable Oils Factory1 Subject Content and Scope of Application
GB8955-88
This specification applies to factories (workshops) producing edible vegetable oils or edible vegetable oil products, edible oil storage and refineries, and edible vegetable oil or edible vegetable oil product workshops attached to other factories. 2 Terminology
2.1 Edible vegetable oil: oil produced by processing vegetable oil for human consumption. 2.2 Edible oil products: oil products for human consumption such as margarine, shortening, powdered oil, etc., which are made from animal and vegetable oils as the main raw materials and are processed through deep processing. 2.3 Solvent: refers to 6# soybean solvent oil required in the production of vegetable oil or other comprehensive utilization products and other solvents allowed by the state.
3 Sanitation of raw material procurement, transportation and storage 3.1 Procurement
3.1.1 The raw and auxiliary materials purchased must comply with the relevant national food hygiene standards or regulations. 3.1.2 It is strictly prohibited to use the following raw materials to produce edible vegetable oil or edible oil products 3.1.2.1 Raw materials that are contaminated by industrial "three wastes", radioactive elements and other toxic and harmful substances and do not meet the relevant national hygiene standards.
3.1.2.2 Oil seeds that have been soaked or mixed with pesticides. 3.1.2.3 Raw materials that do not meet the edible vegetable oil hygiene quality standards after processing. 3.1.2.4 Oils and fats mixed with non-edible plants, and mineral oils that are not used normally during the production process. 3.1.2.5 Severely corrupted and deteriorated raw materials.
3.1.3 The solvents used in the production of edible vegetable oil or comprehensive utilization of factories must comply with relevant national regulations. 3.1.4 Edible-grade food additives that are allowed for use by the state and produced at designated locations must be used. 3.2 Transportation
3.2.1 The vehicles, ships, containers, etc. used to transport raw and auxiliary materials must meet the hygienic requirements; it is not allowed to mix raw materials with toxic, harmful or other items that may cause raw material contamination. 3.2.2 The storage tanks, pipelines and transportation vehicles of solvents must be dedicated. 3.3 Storage
3.3.1 The warehouses for storing raw and auxiliary materials must be ventilated, dry, clean and hygienic, equipped with insect and rodent prevention facilities, and cleaned and disinfected regularly. Oils should be classified and stacked according to different varieties to prevent corruption and deterioration. 3.3.2 Grease storage tanks must be strong, airtight, non-toxic, and designed and manufactured in accordance with relevant regulations. 3.3.3 Special raw and auxiliary materials should take corresponding storage measures according to their characteristics. 4 Factory Design and Hygiene of Facilities
4.1 Site Selection
Edible vegetable oil factories must be built in areas with convenient transportation, sufficient water resources, and no harmful gases, smoke, dust, radioactive substances and other diffuse pollution sources.
4.2 Factory Area and Roads
The exposed ground in the factory area should be greened. The factory roads, vehicle concentration areas and oil drum storage areas should be paved with cement or other hard surfaces. The ground should be flat, without water accumulation and dust. 4.3 Factory Buildings and Facilities
4.3.1 The factory buildings and facilities should be reasonably laid out according to the process flow, and convenient for sanitation management, cleaning and disinfection. 4.3.2 The factory buildings and facilities must be reasonably structured, solid and intact; they must be regularly repaired and maintained to maintain good conditions. 4.3.3 The factory buildings and facilities must strictly prevent the invasion and hiding of rats, flies and other pests, and effective measures should be taken to prevent smoke and dust.
4.3.4: The raw material and finished product warehouses for edible and non-edible vegetable oils should be set up separately to prevent cross contamination. 4.3.5 The boiler room should be far away from the production workshop and finished product warehouse; the internal layout should be reasonable; the height of the smoke window should meet the requirements of the environmental protection department and there should be dust removal facilities.
4.4 Production (processing) workshop
4.4.1 General requirements for production (processing) workshops4.4.1.1 The workshop must have ventilation and lighting facilities4.4.1.2 The floor, walls and ceiling of the workshop must be flat. 4.4.1.3 The doors and windows of the workshop must be intact and tight, made of non-deformable materials, and must have mosquito and fly prevention facilities. 4.4.1.4 The equipment, pipelines, power lighting lines, cables, etc. in the workshop must be installed reasonably, comply with relevant regulations, and be easy to maintain.
4.4.2 Special requirements for production (processing) workshops4.4.2.1 The floor of the leaching, refining and edible oil product workshops must have a slight slope for easy cleaning. 4.4.2.2 The edible oil product workshop and packaging workshop shall meet the following requirements: the floor shall be paved with terrazzo, the base of the wall shall be built with white tiles or equivalent building materials; the corners of the wall, the ground corners and the top corners shall be arc-shaped; the walls, ceilings, doors and windows shall be painted with non-toxic light-colored paint; exhaust fans, exhaust fans or air-conditioning equipment shall be installed; the overhead components and their auxiliary devices shall be able to prevent dust accumulation and be easy to clean. 4.4.2.3 The equipment and pipelines in the leaching workshop must be well sealed. 4.4.2.4 The oil pretreatment workshop must be equipped with dust-proof facilities to ensure that the dust content inside and outside the workshop meets the national environmental protection regulations.
4.5 The production area and the staff living area shall be separated, and staff and family dormitories shall not be set up in the production area. 4.6 Sanitary facilities
4.6.1 Water supply system
4.6.1.1 The water used for production must comply with the provisions of GB5749 "Sanitary Standards for Drinking Water". If water storage facilities are equipped, anti-pollution measures shall be taken and regular cleaning and disinfection shall be carried out. 4.6.1.2 Non-production water (circulation, refrigeration, cooling, fire-fighting water, etc.) must be transported by separate pipelines and must not be cross-connected with production (drinking water), and there should be obvious color differences. 4.6.2: Temporary waste storage facilities
Temporary waste storage facilities should be set up in appropriate locations away from the production workshop. Made of materials that are easy to clean and disinfect. Tight structure to prevent pests from invading and avoid waste from contaminating raw materials, finished products, drinking water, equipment, and roads.
4.6.3 Wastewater and waste gas treatment system
A wastewater and waste gas treatment system must be set up; regular inspection and maintenance. The discharge of wastewater and waste gas should comply with national environmental protection regulations.
4.6.4 Dressing room, toilet and other facilities
The production workshop must be equipped with dressing rooms, toilets, shower rooms and workroom rest rooms that are suitable for the number of people in the workshop and connected to the workshop. These places should be brightly lit, well ventilated, clean and odorless; doors and windows should not open directly to the workshop. Toilets in and near the workshop must be flush-type 4.6.5 Hand-washing facilities
Hand-washing facilities must be provided in the workshop. At the entrance of the edible oil product workshop and packaging workshop, there must be warm or cold water hand-washing facilities that do not require manual switching, and detergents and disinfectants for hand washing. The downpipes of the hand-washing facilities must be connected to the drainage pipes through the anti-water bend, and waste water must not overflow. 4.6.6 Other facilities
4.6.6.1 At the entrance of the edible oil product workshop and packaging workshop, there must be a shoe disinfection pool. 4.6.6.2 There must be a pool and flushing pipes in the workshop for cleaning equipment, tools and containers. 5 Factory hygiene management
5.1 Measures
5.1.1 The factory should formulate hygiene implementation rules in accordance with the requirements of this specification. 5.1.2 The factory and workshop should be equipped with qualified full-time hygiene management personnel who are responsible for supervising all staff to implement the relevant provisions of this specification according to the prescribed authority and responsibilities. 5.2 Repair and Maintenance
The factory buildings, equipment, drainage systems and other mechanical facilities must be kept in good condition. Under normal circumstances, a comprehensive inspection should be carried out at least once a year. If any problems are found, the inspection should be carried out in time. 5.3 Cleaning (cleaning) and disinfection
5.3.1 The floor, walls and drainage ditches of the production site must be thoroughly cleaned (or cleaned) after work every day and when necessary, and disinfected when necessary.
5.3.2 Public places such as changing rooms, toilets, shower rooms, and work breaks should be cleaned, cleaned, and disinfected regularly to keep them clean.
5.5.5 Production equipment, transfer containers, and pipelines should be cleaned (cleaned) regularly to keep them clean. 5.4 Waste disposal
5.4.1 The factory building passages and surrounding areas should be kept clean and no debris should be piled up. 5.4.2 Waste in the production site and other work sites must be removed at any time and cleared out of the factory in a timely manner. Waste containers and their storage areas should be cleaned and disinfected in a timely manner. 5.5 Pest control
Pest control should be carried out regularly or when necessary around the factory to prevent pests from growing. 5.6 Dangerous goods management
The factory must set up a special dangerous goods warehouse to store pesticides and all toxic and harmful items. These items must be labeled with conspicuous toxic signs. The factory should formulate rules for the use of various dangerous goods. The use of dangerous goods must be approved by the special management department and used under the strict supervision of designated special personnel. It is strictly forbidden to contaminate food. 5.7 It is forbidden to raise poultry and livestock in the factory.
6 Personal hygiene and health requirements
6.1 Health education
The factory should provide health education for new and temporary employees, and regularly carry out publicity and education on the "Food Hygiene Law", this specification and other relevant regulations for all employees in the factory, so that education is planned, assessment is standardized, and health training is institutionalized and standardized.
6.2 Health examination
Operators and related personnel of edible vegetable oil or edible vegetable oil products shall undergo health examination at least once a year and receive temporary examination when necessary. New or temporary employees must undergo health examination and obtain health certificate before they can work.
The factory should establish employee health records.
6.3 Health requirements
Anyone suffering from any of the following diseases shall not work in the edible vegetable oil workshop or edible oil product workshop: Digestive tract infectious diseases such as dysentery, typhoid fever, viral hepatitis (including carriers of pathogens); suppurative or exudative skin diseases;
Other diseases that hinder food hygiene.
6.4 Hand washing requirements
Operators of edible vegetable oils and edible oil products must wash their hands in any of the following situations, and the factory should have supervision measures:
Before starting work;
After going to the toilet;
After engaging in other activities unrelated to production. 6.5 Personal hygiene
6.5.1 Operators of edible vegetable oil products should maintain good personal hygiene, take a bath, change clothes and have their hair cut frequently, and should not have long nails or apply nail polish.
6.5.2 Operators of edible vegetable oil products should not bring personal items and accessories unrelated to production into the workshop; they must wear work clothes, work hats and work shoes when entering the workshop: hair should not be exposed: they should not wear work clothes, work hats and work shoes to enter places unrelated to production.
6.5.3 It is strictly forbidden for all personnel to eat food, smoke or spit anywhere in the workshop. 6.6 Non-processing personnel
Non-processing personnel must comply with the provisions of 6.5.2 of this specification when entering the workshop. 7
Hygiene in the production process
7.1 Factories should formulate corresponding process and technical measures based on the quality and hygiene of raw materials to ensure that the finished products meet the relevant quality and hygiene standards of edible vegetable oils and edible vegetable oil products. 7.2 When the raw material variety is changed or the equipment has been used for a long time, all the oil or grease accumulated in all conveyors, equipment, intermediate containers and pipeline pits should be cleared out to prevent the repeated processing of rotten oil. 7.3 Edible vegetable oil processing workshops are generally not suitable for processing non-edible vegetable oils. However, if non-edible vegetable oils are processed for some reasons, in addition to being processed according to the requirements of 7.2, sampling and inspection should be carried out at the initial stage of edible vegetable oil processing. Only when they meet the quality and hygiene standards of edible vegetable oils can they be regarded as edible oils; unqualified oils should be used as industrial oils. 7.4 When additives need to be added during the production process, they must comply with the provisions of GB2760 "Hygiene Standards for the Use of Food Additives".
7.5 Water used in oil and grease processing must meet the requirements of 4.6.1.1. 8 Hygienic requirements for finished product packaging, storage and transportation 8.1 Packaging
8.1.1 The packaging containers of edible vegetable oil and edible vegetable oil products should be made of non-toxic and oil-resistant materials. 8.1.2 The finished products can only be packaged after strict inspection and meeting the relevant national quality and hygiene standards. 8.1.3 The packaging containers should have obvious marks indicating: product name, grade, specification, gross weight, net weight, production unit, production date, etc.
8.2 Storage
8.2.1 Edible vegetable oils should be stored separately according to their varieties and grades, and should not be mixed with non-edible vegetable oils. Rainproof, sun-proof and explosion-proof measures should be taken when storing in the open air. 8.2.2 Special containers for storing finished oil must be cleaned or washed regularly: if oil stains, water stains or odors are found, they must be carefully cleaned, disinfected, flushed with water and dried before filling with oil. 8.3 Transportation
During transportation, measures should be taken to prevent rain, sun and pollution, and it should not be mixed with toxic and harmful items. 9 Health and quality inspection management
9.1 The factory should set up health and quality inspection institutions that are suitable for production capacity, and be equipped with inspection personnel equivalent to 3-5% of the total number of employees. bzxz.net
9.2 The inspection institution should set up inspection rooms and laboratories, and should have the instruments and equipment required for inspection work. 9.3 The inspection institution should formulate a sound health and quality inspection system. 9.4 The inspection institution should inspect raw and auxiliary materials, semi-finished products and finished products in accordance with the inspection methods (standards) stipulated by the state. Unqualified products shall not leave the factory.
9.5 All inspection records must be kept for three years for future reference. Additional notes:
This specification is proposed by the National Food Industry Standardization Technical Committee. This specification is drafted by the Hubei Provincial Grain Bureau, Jilin Provincial Food Hygiene Supervision and Inspection Institute, etc. The main drafters of this specification are Yu Zhixiong, Hu Xingzhen, Mao Shuihe, etc. The Ministry of Health has entrusted the Ministry of Health’s Food Hygiene Supervision and Inspection Institute to interpret this standard. Approved by the Ministry of Health of the People’s Republic of China on April 14, 1988 and implemented on January 1, 1989Equipped with inspection personnel equivalent to 3-5% of the total number of employees.
9.2 Inspection institutions should set up inspection rooms and laboratories, and should have the instruments and equipment required for inspection work. 9.3 Inspection institutions should formulate sound hygiene and quality inspection systems. 9.4 Inspection institutions should inspect raw and auxiliary materials, semi-finished products and finished products in accordance with the inspection methods (standards) stipulated by the state. Unqualified products shall not leave the factory.
9.5 All inspection records must be kept for three years for future reference. Additional notes:
This specification was proposed by the National Food Industry Standardization Technical Committee. This specification was drafted by the Hubei Provincial Grain Bureau, Jilin Provincial Food Sanitation Supervision and Inspection Institute, etc. The main drafters of this specification are Yu Zhixiong, Hu Xingzhen, Mao Shuihe, etc. This specification is entrusted by the Ministry of Health to the Ministry of Health Food Sanitation Supervision and Inspection Institute for interpretation. Approved by the Ministry of Health of the People's Republic of China on April 14, 1988 and implemented on January 1, 1989Equipped with inspection personnel equivalent to 3-5% of the total number of employees.
9.2 Inspection institutions should set up inspection rooms and laboratories, and should have the instruments and equipment required for inspection work. 9.3 Inspection institutions should formulate sound hygiene and quality inspection systems. 9.4 Inspection institutions should inspect raw and auxiliary materials, semi-finished products and finished products in accordance with the inspection methods (standards) stipulated by the state. Unqualified products shall not leave the factory.
9.5 All inspection records must be kept for three years for future reference. Additional notes:
This specification was proposed by the National Food Industry Standardization Technical Committee. This specification was drafted by the Hubei Provincial Grain Bureau, Jilin Provincial Food Sanitation Supervision and Inspection Institute, etc. The main drafters of this specification are Yu Zhixiong, Hu Xingzhen, Mao Shuihe, etc. This specification is entrusted by the Ministry of Health to the Ministry of Health Food Sanitation Supervision and Inspection Institute for interpretation. Approved by the Ministry of Health of the People's Republic of China on April 14, 1988 and implemented on January 1, 1989
Tip: This standard content only shows part of the intercepted content of the complete standard. If you need the complete standard, please go to the top to download the complete standard document for free.