Some standard content:
GB17404—1998
This standard is prepared in accordance with GB/T1.1-1993 "Guidelines for Standardization Work Unit 1: Rules for Drafting and Presentation of Standards Part 1: Basic Provisions for Standard Preparation", the prescribed presentation methods and requirements. The general hygiene requirements are mainly drafted with reference to GB14881-94 "General Hygiene Standards for Food Enterprises", and at the same time, the relevant parts of CAC international regulations and some contents of relevant regulations or standards of Japan, the United States, Taiwan and Canada are adopted in a non-equivalent manner, in order to achieve the connection with international GMP. This standard is proposed by the Ministry of Health of the People's Republic of China. This standard is drafted by the Food Hygiene Supervision and Inspection Institute of the Ministry of Health, and Hunan Food Hygiene Supervision and Inspection Institute and Hunan Want Want Food Co., Ltd. participated in the drafting.
The main drafters of this standard are: Bao Dayue, Shi Gensheng, Zhang Guoxiong, Wei Mingfeng, Tang Xiliang, Zhang Yiqing. This standard is entrusted by the Ministry of Health to the Food Hygiene Supervision and Inspection Institute of the Ministry of Health for interpretation. 703
1 Scope
National Standard of the People's Republic of China
Good Manufacturing Practice for Puffed Food
Good manufacturing practice for puffed foodGB17404—1998
This standard specifies the standards, good conditions or requirements that should be met by puffed food enterprises in the process of raw material procurement, processing, packaging, storage and transportation, etc., for the setting of relevant personnel, buildings, facilities, equipment, and hygiene, production and quality management. This standard applies to puffed food production enterprises. 2 Referenced standards
The provisions contained in the following standards are constituted as provisions of this standard through reference in this standard. When this standard is published, the versions shown are valid. All standards will be revised, and parties using this standard should explore the possibility of using the latest version of the following standards. GB1576-1996 Low-pressure boiler water quality
GB2760—1996 Hygienic standard for the use of food additivesGB5749—85 Hygienic standard for drinking waterGB7718—94 General standard for food labeling
GB8978—1996 Comprehensive sewage discharge standardGB13271--91 Boiler air pollutant emission standardGB14881-94 General hygienic specification for food enterprises3 Definitions
This standard adopts the following definitions.
3.1 Puffed food
Food made by puffing process.
3.2 Puffing
The process of making materials in high temperature and high pressure state quickly enter the state of normal pressure, and the water in the materials evaporates instantly due to the sudden drop in pressure, causing the material structure to suddenly expand and become sponge-like. 4 Design and Facilities
4.1 Design
4.1.1 All food hygiene parts of new, expanded and renovated projects shall comply with the relevant provisions of this Code and GB14881. 4.1.2 The site selection and other relevant materials (general layout plan, plan, section, elevation, quality and hygiene standards of raw materials, semi-finished products and finished products, production process regulations, etc.) shall be reported to the relevant health administrative department and approved in accordance with the preventive health supervision regulations and procedures for construction projects. 4.2 Wide Area Environment
4.2.1 Factories shall not be located in areas prone to pollution. They shall be located in areas with dry terrain, convenient transportation and sufficient water sources. The factory area shall not be located downstream of polluted rivers. There shall be no dust, harmful gas, radioactive material and other diffuse pollution sources around the factory area, and no potential places for insects to breed.
GB17404—1998
4.2.2 Any facilities and equipment in the factory area shall be easy to maintain and clean, and shall not become a pollution source for the surrounding environment; there shall be no bad smell, toxic and harmful gas, dust and other pollutants leaking, etc. that are harmful to health. 4.2.3 The open space and roads in the factory area and adjacent areas shall be paved with concrete, asphalt or other hard materials or greening to prevent dust flying and water accumulation. 4.2.4 The production area and living area should be clearly divided and have isolation facilities; facilities that are prone to pollution should be located on the upwind side of the lowest frequency wind direction throughout the year; incinerators, boilers, wastewater treatment stations, and sewage treatment sites should be at a certain distance from production workshops, warehouses, and water supply facilities, and protective measures should be taken.
4.2.5 Animals are prohibited from being raised in the factory area
4.2.6 There should be appropriate facilities around the factory area to prevent the invasion of external pollution sources and harmful animals. If a fence is set up, the part at least 30 cm below the ground should be built with airtight materials. 4.3 Factory buildings and facilities
4.3.1 Factory and workshop configuration and zoning
4.3.1.1 Factory buildings, different functional operation areas and equipment in the area should be arranged in an orderly and neat manner according to the needs of the process flow and hygiene requirements. 4.3.1.2 Different operation areas should be effectively isolated (walls or isolation materials), and there should be at least the following operation areas: raw material warehouse, ingredient workshop (for the preparation of raw materials and auxiliary materials for puffing), seasoning room (for the preparation of seasonings), puffing workshop, packaging workshop (should be divided into inner packaging workshop and outer packaging workshop), finished product warehouse, workshop management room, quality control (inspection) room, changing room, toilet. According to the differences in each puffing process, raw materials, etc., corresponding operation areas and facilities must be added. 4.3.1.3 There should be planned operation channels or working spaces between each operation area, between different production lines, and between production lines and walls. The width should take into account both safety and sanitation requirements and work needs (such as raw material transportation, cleaning, and disinfection) to prevent unreasonable layout from leading to crowded and chaotic flow of people and logistics, and contaminating food, food contact surfaces or inner packaging materials. 4.3.1.4 The inspection room should have enough space to place test benches, instruments and equipment, etc. The size of the inspection room should be set according to the product type and scale, but it must have the following functional areas: microbiological inspection room (to inspect total colony count, coliform group, mold), physical and chemical inspection room (physical and chemical inspection of moisture, protein, starch, acid value, peroxide value, heavy metals and water quality). 4.3.1.5 The production area should have enough space. The per capita floor area of the production workshop (including packaging room) (excluding equipment) should not be less than 1.5m2. The distance between the highest mechanical equipment and the roof should consider the convenience of installation and maintenance. 4.3.2 Factory building requirements
4.3.2.1 The factory building should adopt a closed design to prevent the entry of harmful animals and dust from the outside. 4.3.2.2 All factory buildings should be sturdy and durable, easy to maintain and keep clean, and should be structures that can prevent food, food contact surfaces and inner packaging materials from being contaminated (such as the invasion, habitat, reproduction, dust deposition, etc. of harmful animals). 4.3.3 Safety facilities
4.3.3.1 All pipelines should be firm and clearly marked. Steam pipelines should be insulated. The exposed parts should be as far away from the workplace as possible and have warning signs.
4.3.3.2 There should be safety exit signs and passages, and warning signs should be set up with the words "No raw materials, sundries, etc. should be piled up at the exits and passages". 4.3.3.3 Protective covers should be added to transmission devices, packaging machines and other necessary places to prevent food from being contaminated. 4.3.4 Floor and drainage
4.3.4.1 The floor should be made of non-toxic, odorless and impermeable building materials, and should be flat, non-slip, crack-free and easy to clean and disinfect. 4.3.4.2 There are liquids (conditioning) at the workplace. The ground where wastewater (such as odorous liquid, oil, cleaning water, cooling water, etc.) flows, the ground where the working environment is often humid or the ground where water washing is used, etc. should also be able to resist acid and alkali, and have a certain drainage slope (1.5% to 2.0%) and drainage system. 4.3.4.3 The drainage system should have a slope to keep it unobstructed and easy to clean. The side and bottom joints of the drainage ditch should have a certain curvature. 4.3.4.4 The drainage system should add oil-water separation devices and/or devices to prevent the leakage of solid waste. 4.3.4.5 The drainage system and There shall be no other pipes below, and the drainage outlet shall have reliable water seal or other sealing facilities. 4.3.4.6 All drainage outlets shall have devices to prevent harmful animals from invading. 4.3.4.7 The flow direction of the indoor drainage ditch shall be from the high clean area to the general clean area, and there shall be a design to prevent backflow. 705
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4.3.4.8 Industrial wastewater shall be discharged to the wastewater treatment system for treatment. 4.3.4.9 The size of the septic tank shall match the number of employees. 4 .3.5 Roof and ceiling
4.3.5.1 The indoor roofs of processing, packaging, storage, mixing, seasoning and other places should be easy to clean to prevent dust accumulation, condensation, mildew or shedding. If the roofs of places such as inner packaging rooms, seasoning mixing rooms and other places where food is exposed are structures that are easy to hide dirt, smooth and easy-to-clean ceilings should be added. If they are reinforced concrete structures, their indoor roofs should be flat and seamless, and the top angles should have appropriate curvature.
4.3.5.2 The puffing workshop has areas where a large amount of water vapor, heat, and smoke are generated, and the roof exhaust should be equipped with a windproof device. 4.3.5.3 Flat roofs or ceilings should use white or light-colored waterproof materials. If painted, mildew-proof, non-flaking, and easy-to-clean paints should be used.
4.3.5.4 The design and construction of the span of stairs or across the production line should avoid contamination of nearby food, food contact surfaces, and inner packaging materials, and safety facilities should be provided.
4.3.6 Walls and doors and windows
4.3.6.1 The walls of the raw material warehouse, finished product warehouse, and production operation area should be constructed of non-toxic, odorless, smooth, easy-to-clean, and impermeable light-colored materials. The corners of the walls and the ground should have an appropriate curvature, and the radius of curvature should be more than 3cm to facilitate cleaning and disinfection. 4.3.6.2 The inner packaging workshop and seasoning compounding room should adopt a closed structure and be equipped with reasonably matched purification, exhaust and dehumidification devices to maintain the positive pressure and relative humidity of the room not higher than 75%; the glass windows should be closed at all times and should be seamless and without dead corners; the entrances and exits should be closed at all times and a footwell should be set up; the doors should also be seamless and without dead corners. 4.3.6.3 The doors and windows of workshops that do not use air conditioning all year round should have mosquito and fly prevention and dust prevention facilities, and the screen doors (which should be made of stainless steel) should be easy to remove and wash.
4.3.6.4 If there is a window sill, it should be more than 1m above the ground, and the tabletop should be tilted inward by 45. 4.3.6.5. The walls of the production workshop should be decorated with white or light-colored, non-absorbent, non-permeable, non-toxic, odorless, and anti-corrosive materials with a smooth wall skirt with a height of not less than 1.5m.
4.3.7 Hand washing, cleaning and disinfection facilities
4.3.7.1 The factory must have sufficient hand washing, cleaning and disinfection facilities in the following areas: Boot and shoe disinfection pools or equipment with equivalent functions for cleaning soles (when setting up boot and shoe disinfection pools, if chlorine compound disinfectants are used, the remaining chlorine concentration should be kept above 200mg/kg), air guns (to wipe away dust on the body); hand washing, disinfection and hand drying facilities should be set up at the entrances of seasoning mixing room, inner packaging room, puffing workshop, cold storage and raw material warehouse. Including equipment, tools, floor cleaning equipment. The number should match the number of employees. 4.3.7.2 Hand washing and disinfection equipment should include: hand washers, hand cleaners, hand dryers, cleaning liquid cylinders, and foot-operated or electric eye faucets for hand washing and disinfection.
4.3.7.3 Hand washing, disinfection and cleaning facilities must pay attention to their own hygiene requirements, such as the drainage of hand washing facilities must prevent backflow, prevent the invasion of harmful animals, prevent the generation of odors, and the structure of the wash basin should not be easy to hide dirt. 4.3.7.4 There should be simple and easy-to-understand signs for hand washing methods, which should be posted or hung near the hand washing facilities. 4.3.8 Toilets
4.3.8.1 The floor, walls, toilet bowls, etc. of the toilet should be made of materials that are impermeable, easy to clean, and free of scale, and whose surfaces can be cleaned and disinfected. The toilet should be flush-type, and the number of toilet seats should match the number of employees. 4.3.8.2 The toilet door should at least be a normally closed spring free door, and it should not face the food production area or storage area, but this does not apply if there are buffer facilities and exhaust facilities that can effectively prevent contamination. 4.3.8.3 Hand washing and disinfection facilities must be set up near the toilet door. 4.3.8.4 The toilet should be equipped with an effective deodorizing device and appropriate lighting. The doors and windows should be equipped with stainless steel or other tight, strong, easy-to-clean screen doors and screen windows.
4.3.8.5 The toilet sewage pipe should be separated from the workshop drainage pipe, and should have a reliable anti-odor gas water seal. 4.3.9 Dressing room
GH17404—1998
4.3.9.1 Dressing room should be located near the entrance of production area and have independent compartments. The size of dressing room should be adapted to the number of production staff. Male and female dressing rooms should be separated.
4.3.9.2 Dressing room should be kept clean and hygienic, with proper lighting and good ventilation. 4.3.9.3 Dressing room should be equipped with storage wardrobe, clothes rack and shoe box (rack). The wardrobe should be more than 20cm above the ground. If clothes rack is used, a personal belongings storage cabinet should be set up separately.
4.3.9.4 Dressing room should have enough space for employees to change clothes, and should be equipped with dressing mirror that can reflect the whole body. 4.3.10 Lighting and Illumination Facilities
4.3.10.1 There should be sufficient natural or artificial lighting in the room. The lighting factor of the workshop should not be lower than the standard V level. The mixed illumination of the working surface in the quality control place (such as light inspection) should not be lower than 5401x, the working surface in the processing place should not be lower than 2201x, and other places should not be lower than 1101x. The light source should not change the color of the food. 4.3.10.2 The principle of lighting facilities is not to install them directly above the exposed food on the food processing production line. Otherwise, safe lighting facilities should be used to prevent food contamination in case of rupture. 4.3.11 Ventilation, dehumidification and air conditioning facilities
4.3.11.1 Where there are odors, gases (steam and toxic and harmful gases) or dust that may contaminate food, there should be appropriate removal, collection or control devices; the fryer must be equipped with a fume hood, which has sufficient removal capacity for oil smoke and water vapor to prevent oil dripping back. The inlet of the range hood should be equipped with an easy-to-clean corrosion-resistant mesh cover. The extrusion and baking extruders generate a lot of heat and water vapor around them, so strong exhaust facilities should be installed above them. Ventilation and exhaust facilities should be installed above other machines that require steaming and cooking operations. The exhaust facilities used should have anti-stop backflow devices: the raw material preparation room and the seasoning preparation room should also be equipped with exhaust facilities due to the generation of dust. 4.3.11.2 In the inner packaging workshop, the seasoning preparation room should be equipped with dehumidifiers and air conditioning facilities because the food is easy to absorb moisture. 4.3.11.3 The entrances and exits of the facilities should be equipped with devices to prevent harmful animals from invading. The exhaust outlet should be more than 2m from the ground. There should be air filtration equipment at the air inlet, and it should be easy to disassemble and clean.
4.3.11.4 For air conditioning in warehouses, toilets, changing rooms, and production workshops, if air intake and exhaust facilities are used and fans are used, the air flow should be controlled from the high clean area to the general clean area to prevent food, food contact surfaces and inner packaging materials from being contaminated. 4.3.11.5 Since there are a lot of heat sources in the puffing workshop, cold air outlets should be laid at the staff positions, and the air blown out should be able to undergo medium-efficiency or above purification treatment. Hot and cold air conditioners and air purification devices should be installed in the inner packaging workshop to ensure good working environment conditions. 4.3.11.6 The production workshop and warehouse should have good ventilation. Whether natural ventilation or mechanical ventilation, the air exchange frequency should be guaranteed to be no less than 3 times/h. 4.3.12 Warehouses
4.3.12.1 Storage areas should be differentiated according to the different properties of raw materials, food additives, semi-finished products, finished products, etc., and cold (frozen) storage should be provided when necessary.
4.3.12.2 Warehouses for raw materials, food additives and finished products should be isolated or set up separately. When different items are stored in the same warehouse, they should be properly isolated.
4.3.12.3 The warehouse structure should be able to minimize the quality deterioration of raw materials, semi-finished products and finished products in storage and custody, and have a structure to prevent pollution. It should be built with non-toxic and solid materials, and its size should be sufficient to ensure smooth operation and easy maintenance of cleanliness, and should have devices to prevent harmful animals from invading.
4.3.12.4 The warehouse should be equipped with sufficient number of pallets, and the distance between the stored items and the wall and the ground should be more than 20cm to facilitate air circulation and the handling of items.
4.3.12.5 Cold (frozen) storages shall be equipped with thermometers, temperature measuring devices or temperature automatic recorders that can correctly indicate the temperature inside the storage, and automatic alarms that can warn of abnormal temperature changes shall be installed with automatic controllers. 4.3.12.6 Cold (frozen) storages shall be equipped with alarm switches connected to the monitoring department so that operators can contact the outside world and obtain assistance when the storage door fails or is locked by mistake.
4.4 Mechanical equipment
4.4.1 DesignWww.bzxZ.net
4.4.1.1 All mechanical equipment used for food processing shall be designed and constructed to prevent contamination of food, food contact surfaces and inner packaging materials, and shall be easy to clean and disinfect (as easy to dismantle as possible), and easy to repair. It shall be constructed to prevent lubricating oil, metal debris, sewage or other substances that may cause contamination from mixing into food during use.
4.4.1.2 Food contact surfaces should be smooth and free of depressions or cracks to reduce the accumulation of food debris, dirt and organic matter, and to minimize the growth and reproduction of microorganisms.
4.4.1.3 The design should be simple and easy to drain and keep dry. 4.4.1.4 The design and construction of storage, transportation and manufacturing systems (including gravity, pneumatic, closed and automatic systems) should be able to maintain good sanitary conditions.
4.4.1.5 In food manufacturing or processing areas, equipment and utensils that do not come into contact with food should be constructed so that they can be easily kept clean. 4.4.1.6 Attention should be paid to the safety protection of mechanical equipment, such as the installation of safety fences, safety shields, anti-slip facilities, etc. 4.4.1.7 The pipelines of various equipment should be clearly distinguished and should not be installed above exposed food, food contact surfaces and inner packaging materials to avoid contamination of food. If there are pipelines above food conveyor belts, conveyor belt protection covers and other facilities should be installed. 4.4.2 Materials
4.4.2.1 All equipment and utensils that may contact food materials should be made of non-toxic, odorless, corrosion-resistant materials that can withstand repeated cleaning and disinfection. At the same time, inappropriate materials that may cause contact corrosion should be avoided. 4.4.2.2 In principle, wooden materials should not be used on food contact surfaces, unless they can be proved that they will not become a source of pollution. 4.5 Auxiliary equipment
4.5.1 Water supply facilities
4.5.1.1 The water quality, pressure, and water volume of the water used in various parts of the factory should be guaranteed to meet production needs. 4.5.1.2 Various water supply pipes and utensils that are in direct contact with water should be made of non-toxic, odorless, and anti-corrosive materials. 4.5.1.3 Safety and sanitation facilities should be added at the entrances and exits of water supply facilities to prevent harmful animals and other harmful substances from entering and causing food contamination. 4.5.1.4 For those who use non-tap water, water purification facilities (such as sedimentation, filtration, iron removal, manganese removal, disinfection and sterilization, etc.) should be added according to the local water quality characteristics to ensure that the water quality meets GB5749. 4.5.1.5 The pipeline system of non-drinking water (such as cold water, sewage or wastewater, etc.) that does not contact food and the pipeline system of water for food manufacturing should be clearly distinguished by color and transported in completely separated pipelines without backflow or mutual intersection. 4.5.2 Waste storage
4.5.2.1 Waste storage places should have facilities to isolate wastes of different categories (perishable food scraps, combustible and non-combustible waste packaging materials, etc.) so that they can be treated separately. 4.5.2.2 Waste storage places should be away from production areas and living areas, and located downwind of production areas and living areas. 4.5.2.3 Storage facilities should be sealed or covered to facilitate cleaning and disinfection. 4.5.3 Wastewater treatment station
4.5.3.1 Wastewater treatment stations must be set up in areas without urban sewers to ensure that wastewater discharge complies with the provisions of GB8978 to prevent pollution of the surrounding environment of the food factory.
4.5.3.2 Filtering and oil-water separation devices should be added to the entrance of the wastewater treatment station to treat the wastewater; the exit should prevent harmful animals from entering.
4.5.3.3 Waste from the wastewater treatment station should be treated in accordance with the requirements of 4.5.2. 4.5.4 Boiler room
4.5.4.1 The boiler room should be located on the upwind side of the minimum frequency wind room in the production area and living area throughout the year. Coal-fired boilers should not be used in puffed food factories to prevent smoke and harmful gases from polluting the production area and living area. 4.5.4.2 Various steam pipes should be made of non-toxic and anti-corrosive materials to prevent pollution of steam quality and food contamination. 4.5.4.3 Boiler water should comply with GB5749 and GB1576. If necessary, deoxidation and de-hardening facilities should be added. 4.6 Quality Management Equipment
4.6.1 The factory should have sufficient inspection equipment to inspect raw materials, packaging materials, semi-finished products, finished products, etc. 4.6.2 The factory should have the following equipment: 1/10000 analytical balance, pH meter, digital display thermometer with an accuracy of 1℃, oil and fat analysis 708
detection equipment, clean bench, moisture measurement device. GB 17404--1998
4.6.3 The laboratory should have test benches, racks, medicine cabinets, fume hoods, water supply, washing equipment, drying equipment, weighing equipment, etc. that meet the use requirements and are easy to operate.
4.6.4 For each control point such as temperature, humidity, pressure, weight, time, etc. that needs to be measured, the corresponding control link should have sufficient and accurate measuring equipment, such as various thermometers, hygrometers, vacuum gauges, scales, various balances, pressure gauges (steam pressure, gas pressure, water pressure, etc.), clocks or timers, etc.
5 Organization and personnel
5.1 Organization and positions
5.1.1 Production management, quality management, hygiene management and other departments should have responsible persons. The production person in charge is responsible for the management of raw material processing, processing and finished product packaging. The quality management person in charge is responsible for the formulation and sampling, inspection and quality tracking management of raw materials, processing and finished product specifications and quality standards. The hygiene management person in charge is responsible for the hygiene of the internal and external environment and factory facilities, personnel hygiene, production and cleaning operations, and employee hygiene training. 5.1.2 Food factories must establish a first-level (directly affiliated to the highest leader of the factory) quality control organization to take overall management responsibilities for factory supervision. 5.1.3 The quality control department has full authority to perform quality management tasks, and its person in charge has the power to stop production or shipment. 5.1.4 The quality management department should have food inspection agencies, hygiene management agencies, and quality personnel at the operation site. 5.1.5 The person in charge of production and the person in charge of quality management shall not hold the same position concurrently. 5.2 Personnel and qualifications
5.2.1 The person in charge of production, quality management, and hygiene management shall have a college degree in relevant majors and have more than 4 years of direct or related management experience.
5.2.2 The person in charge of quality management shall have the ability to discover and identify the occurrence of bad conditions in each production link and product, and be competent for the job.
5.2.3 The person in charge of production shall have the corresponding processing technology, experience and hygiene concept. 5.2.4 Food inspection personnel shall have a college degree or above in relevant majors, or have graduated from a technical secondary school and have been engaged in food inspection for more than two years. 5.2.5 The factory shall have enough quality control and inspection personnel to inspect each batch of products. 5.3 Education and Training
5.3.1 The factory quality control department shall formulate training plans and organize various personnel to participate in various pre-employment, on-the-job and food GMP-related training to increase employees' relevant knowledge and skills.
5.3.2 Hygiene training shall be carried out in accordance with the provisions of 6.5.1. 6 Hygiene Management
6.1 Hygiene System
6.1.1 The factory shall set up a special hygiene management organization and equip it with full-time hygiene management personnel who have been trained and qualified. At the same time, part-time hygiene management personnel may be set up and supervise all staff to implement the relevant provisions of this system according to the prescribed authority and responsibilities. 6.1.2 Full-time hygiene management personnel shall have a college degree or above in hygiene or related majors or an equivalent degree, and part-time hygiene management personnel shall have a technical secondary school degree or above in hygiene or related majors or an equivalent degree. 6.1.3 The factory shall establish a hygiene management post responsibility system, and everyone shall sign a hygiene responsibility letter as the basis for hygiene management and assessment. 6.1.4 A hygiene inspection plan shall be formulated to specify the inspection time, inspection items and assessment methods. Each inspection requires a complete inspection record and evaluation result record.
6.1.5 Personnel who fail to perform their sanitation duties shall be dealt with in accordance with the sanitation management post responsibility system. 6.2 Environmental sanitation
6.2.1 Adjacent roads and roads and courtyards within the factory should be kept clean at all times. The ground within the factory area should be kept in good repair, free of damage, water accumulation, and dust.
GB 17404—1998
6.2.2 Grass and trees within the factory area should be trimmed regularly to keep the environment clean and prevent harmful animals from growing. 6.2.3 Drainage ditches shall not pollute the surrounding environment and shall be kept unobstructed at all times. There shall be no silt accumulation and waste shall be properly handled. 6.2.4 Toxic and harmful gases, wastewater, waste, noise, etc. should be avoided to avoid public nuisance. 6.2.5 Waste disposal should be classified and stored according to its characteristics. Perishable waste should be removed at least once a day, and the containers after removal should be cleaned and disinfected in time.
6.2.6 There should be no bad smell or harmful (toxic) gas overflow in the waste storage area. The breeding of harmful animals and the contamination of food, food contact surfaces, water sources and ground should be prevented. 6.3 Sanitation of factory buildings and facilities
6.3.1 The factory buildings and their fixed objects and other facilities should be kept in good sanitary conditions and properly maintained regularly to ensure that food is not contaminated.
6.3.2 All facilities in the factory buildings should be kept clean and well maintained at all times. If the roof, ceiling and walls of the factory buildings are damaged, they should be repaired immediately. There should be no damage or water accumulation on the ground.
6.3.3 The raw material processing room, processing workshop, toilets, etc. (including the ground, ditch, walls, etc.) should be cleaned in time and disinfected when necessary. 6.3.4 The steam generated during the operation should be discharged to the outside of the factory building in time by effective facilities. 6.3.5 The outer surface of lamps and other equipment should be cleaned or washed regularly. Explosion-proof and moisture-proof lamps should be installed in necessary places such as places with a large amount of steam and dust. Staff should tidy up their working environment at any time and keep it clean. 6.3.6 Cold (frozen) storage rooms should be regularly organized, tidied, kept clean, and disinfected regularly, and avoid water accumulation on the ground and other situations that affect the hygiene of stored food.
6.3.7 Effective measures (such as screens, screens, fences or insect-catching lamps, etc.) should be taken in processing workplaces and storage facilities to prevent or exclude harmful animals.
6.3.8 If harmful animals are found in the factory, their sources should be traced and eliminated, but the method of extermination should be based on the principle of not contaminating food, food contact surfaces and packaging materials (try to avoid the use of pesticides, etc.). 6.3.9 In places where raw materials are handled, processed, packaged and stored, containers for storing waste that are impermeable, easy to clean and disinfect (except for single-use), and can be tightly covered (sealed) should be set up at appropriate locations, and should be moved out of the factory regularly (at least once a day). Containers that are used repeatedly should be cleaned and disinfected immediately after discarding the contents. Machinery and equipment for handling waste should be cleaned and disinfected immediately when they stop operating. 6.3.10 Raw materials, inner packaging materials or other unnecessary items that are not about to be used shall not be piled up in the processing workplace, and toxic and harmful items are strictly prohibited from being stored.
6.3.11 Factory facilities should be repaired and maintained in accordance with regulations under normal circumstances, and a comprehensive overhaul should be carried out at least once a year. 6.3.12 During the inspection and maintenance of the production process, isolation and protection measures must be strengthened to prevent dust and other pollutants from contaminating food. After the inspection and maintenance work is completed, the site must be cleaned and washed, and no residual items should be left. During the packaging and seasoning work, chemical glue, welding and other working methods that affect food hygiene should not be used to maintain the equipment. 6.4 Machinery and Equipment Hygiene
6.4.1 Equipment and utensils used for manufacturing, packaging, storage and transportation should be cleaned and disinfected regularly. During the cleaning and disinfection operation, attention should be paid to preventing contamination of food, food contact surfaces and inner packaging materials.
6.4.2 All food contact surfaces, including the surfaces of utensils and equipment that come into contact with food, should be disinfected as often as possible, and thoroughly cleaned after disinfection to prevent residual disinfectants from contaminating food. 6.4.3 After each shift, the used equipment and utensils should be thoroughly cleaned and disinfected, and if necessary, cleaned once before starting work. 6.4.4 Cleaned and disinfected movable equipment and utensils should be placed in an appropriate place to prevent their food contact surfaces from being contaminated again, and kept in a suitable state.
6.4.5 The water used for cleaning equipment and utensils in contact with food shall comply with the provisions of GB5749. 6.4.6 The machines, equipment and places used for the production of puffed food shall not be used for other purposes unrelated to the production of food. 6.5 Personnel hygiene management
6.5.1 Hygiene education
GB 17404---1998
New or temporary employees must undergo hygiene training and can only start work after passing the assessment. In-service employees must also receive hygiene knowledge training at least once a year.
6.5.2 All types of factory personnel must undergo strict safety and hygiene inspections before entering the factory, and they are not allowed to bring prohibited items into the factory. 6.5.3 Personal hygiene
6.5.3.1 Staff must maintain good personal hygiene, take a bath, have their hair cut and change clothes frequently, and must not have long nails. They must not apply nail polish or other cosmetics while working, and must not wear gold or silver jewelry. 6.5.3.2 The workshop must wear the factory's uniform work clothes and work hats, and the hair must not be exposed. The seasoning room staff must also wear masks. 6.5.3.3 After touching dirty objects, going to the toilet, smoking and eating, hands must be washed before work. 6.5.3.4 Do not drink alcohol before work, and do not smoke, drink, eat food or do other activities that are harmful to food hygiene during work. 6.5.3.5 Operators who have hands injured must not touch food or raw materials. After bandaging and treatment and wearing protective gloves, they can participate in work that does not directly contact food.
6.5.3.6 Do not wear work clothes or work shoes to go to the toilet or leave the production and processing site. 6.5.3.7 Personal daily necessities such as clothing, food, tobacco, alcohol, medicine, cosmetics, etc. shall not be brought into or stored in the production workshop. 6.5.3.8 Other personnel (including visitors) entering the production and processing workshop shall comply with the provisions of this specification. 6.6 Health Management
6.6.1 Processing personnel must undergo a health check at least once a year in accordance with the requirements of the Food Hygiene Law of the People's Republic of China. If necessary, they must undergo a temporary check. New or temporary personnel must undergo a health check and obtain a health certificate before they can work. The factory should establish employee health records.
6.6.2 Health Requirements
Anyone with any of the following diseases shall not work in raw material warehouses, processing workshops, packaging rooms, and positions related to tool contact that have direct or indirect contact with food: infectious hepatitis, active pulmonary tuberculosis, intestinal infectious diseases and intestinal infectious disease carriers, suppurative or exudative skin diseases, scabies, trauma, and other diseases that are detrimental to food hygiene. 6.7 Cleaning and Disinfection
6.7.1 Effective cleaning and disinfection methods and systems should be formulated to ensure that all places are clean and hygienic to prevent food contamination. 6.7.2 When using cleaning agents and disinfectants, appropriate measures should be taken to prevent contamination of people and food. 6.8 Management of pest control and eradication
6.8.1 Pest control and eradication should be carried out regularly or when necessary in the whole region, and effective measures should be taken to prevent the gathering and reproduction of rodents, mosquitoes, insects, etc. Emergency measures should be taken to control and eliminate the occurrence of pests and diseases in places where they have occurred, to prevent their spread and contamination of food. 6.8.2 Before using various pesticides or other agents, preventive measures should be taken to prevent contamination and poisoning of people, food, equipment and tools. After using the drugs, all equipment and tools should be thoroughly cleaned to eliminate contamination. 6.9 Management of toxic and harmful substances
6.9.1 Cleaning agents, disinfectants, pesticides and other toxic and harmful substances should all be packaged in fixed packages, and marked with the words "toxic substances" in obvious places, stored in special warehouses or cabinets, locked and kept by special personnel, and a management system should be established. 6.9.2 When using, trained personnel should follow the instructions to prevent contamination and personal poisoning. 6.9.3 Except for sanitation and process requirements, any kind of drugs that may contaminate food shall not be used or stored in the production workshop. 6.10 Management of sewage and waste
6.10.1 Sewage discharge shall comply with the requirements of GB8978. Those that do not meet the standards shall be purified and discharged after meeting the standards. 6.10.2 The waste collection facilities set up in the factory area shall be closed or covered, and shall be cleaned and disinfected regularly. Waste shall not overflow and shall be transported out of the factory area for treatment within 24 hours. Clean up every day to prevent harmful animals from gathering and breeding. 6.11 Management of sanitary facilities
6.11.1 Hand washing and disinfection pools, boot and shoe disinfection pools, dressing rooms, shower rooms, toilets and other sanitary facilities shall be managed by dedicated personnel, and a management system shall be established with responsibilities assigned to individuals, and they shall always be kept in good condition. 6.12 Management of work clothes
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6.12.1 Work clothes include light-colored work clothes, trousers, hair caps, shoes and boots, etc. Some processes (types) should also be equipped with sanitary protection products such as masks, gloves, aprons, sleeves, etc.
6.12.2 There should be a cleaning and maintenance system for work clothes. All staff who directly contact food must change their work clothes that have been cleaned and disinfected every day. Other staff should also change them regularly and keep them clean. 6.13 Sanitary management of auxiliary facilities
6.13.1 Sanitary management of water supply stations
6.13.1.1 There should be full-time management by professionals with secondary technical school education or above who have passed the training and assessment. 6.13.1.2 Detailed operating procedures and management systems should be formulated, and there should be strict and systematic water quality inspections, system repair and maintenance records. Supervisors should conduct regular inspections and assessments, at least once a quarter. 6.13.1.3 All equipment should be regularly maintained and maintained in good sanitary conditions. The tools used must meet the sanitary requirements. Disinfectants must be properly stored, strictly registered for use, and the accounts and items must be consistent. Other sundries not related to water quality treatment must not be placed in the station. All kinds of inspection ports, doors and windows must be covered and closed at ordinary times.
6.13.1.4 No idle personnel are allowed to enter.
6.13.2 Hygiene management of boiler room
6.13.2.1 Boiler operators must be trained before taking up their posts and take up their posts after passing the assessment. 6.13.2.2 The boiler must be operated, repaired and maintained safely in strict accordance with the requirements of the labor department. The drugs used for water treatment in the boiler should be non-toxic and the amount used should be strictly controlled. The sewage should be discharged regularly (with sewage discharge records) to prevent the deterioration of steam quality. 6.13.2.3 The exhaust smoke of the boiler must be monitored, and its emission should comply with the provisions of GB13271. The smoke pipes should be cleaned regularly to prevent pollution to the factory environment.
6.13.2.4 If boiler water is deoxidized and de-hardened by chemical methods, attention should be paid to the impact of deoxidizers and descaling agents on steam quality to prevent food contamination.
7 Production process management
7.1 Formulation and implementation of production management manual
7.1.1 The factory should formulate a "Production Management Manual" sponsored by the production department and approved by the quality management and related departments. 7.1.2 The production management manual should describe the formula, manufacturing procedures, production management indicators (at least should include process flow, management objects, management items, management standard values and precautions, etc.) and mechanical equipment operation and maintenance methods. 7.1.3 The production management manual should include the person who prepared it and the date of preparation. When it is modified, the revision date, person who revised it, the revision matters and the reason for the modification should be recorded.
7.1.4 The production management manual should include the following production management points: 7.1.4.1 Quality requirements and treatment methods of raw and auxiliary materials: 7.1.4.2 Quality control of packaging materials;
7.1.4.3 Water quality control;
7.1.4.4 Temperature, time, pressure and moisture control of the cooking process; 7.1.4.5 Temperature, humidity, time and vacuum degree (low temperature drying) control of the drying process; 7.1.4.6 Temperature, pressure, time and moisture control of the baking process; Temperature, time, vacuum degree (low temperature vacuum frying) and oil quality deterioration control of the frying process; 7.1.4.7
7.1.4.8 Pressure, temperature and feeding flow control of the extrusion process; 7.1.4.9 Temperature, concentration and soaking time control of the seasoning liquid. 7.1.5 All original records should be kept for more than two years for future reference. 7.1.6 Employee education and training shall be conducted in accordance with the production management manual and shall meet the requirements of hygiene and quality management. 7.2 Processing of raw materials and auxiliary materials
7.2.1 Raw materials or auxiliary materials whose microorganisms and toxic components (such as cyanide components in potatoes) cannot be removed to acceptable levels in the normal production process shall not be used; when finished products or semi-finished products from inside or outside the factory are used as raw materials, their raw materials, manufacturing environment, manufacturing process and quality management shall meet the requirements of relevant good operating practices.
7.2.2 The total hardness of water used for fried puffed foods shall be less than 50mg/kg (calculated as CaCO,) and iron and copper shall be less than 0.1mg/kg to slow down the deterioration of frying oil.
7.2.3 When purchasing raw materials, representative samples shall be taken batch by batch for inspection, and the containers of the samples shall be properly labeled. 7.2.4 When selecting raw materials, foreign debris and dust should be properly collected and treated. 7.2.5 Raw and fresh raw materials should be cleaned when necessary, and the water used should meet the drinking water standards; if the water is recycled, it should be disinfected and filtered when necessary to avoid secondary contamination of the raw materials. When eggs are used as raw materials, diced eggs, cracked eggs, black eggs, loose yolk eggs, moldy eggs, spoiled eggs, and unhatched eggs should be removed and not poured into the production egg bucket. Before beating eggs, they should be disinfected first, and then the residue should be washed with clean water. 7.2.6 If auxiliary materials are to be processed by themselves, they must be processed in a special auxiliary material processing room. 7.2.7 Raw materials should be used according to the first-in-first-out principle, and frozen raw materials should be thawed under conditions that can prevent deterioration. 7.2.8 Foods that are not sterilized by heating or other treatments before they can be eaten should be strictly prevented from being re-contaminated by microorganisms. 7.3 Production
7.3.1 All production operations (including packaging and storage) shall comply with the principles of safety and hygiene, and shall be carried out under conditions that minimize the growth of microorganisms and food contamination. One way to achieve this requirement is to control physical factors (such as time, temperature, water activity, pH value, pressure, flow rate, etc.) to ensure that food will not be spoiled or contaminated due to mechanical failure, time delay, temperature change and other factors. 7.3.2 Methods used to eliminate or prevent the production and reproduction of harmful microorganisms, such as sterilization, irradiation, low-temperature disinfection, freezing, refrigeration, control of pH or water activity, etc., shall be appropriate and sufficient to prevent food from deteriorating during processing and storage. 7.3.3 Effective methods should be taken to prevent finished products from being contaminated by raw materials or waste. 7.3.4 The operation, use and maintenance of equipment, containers and utensils used to transport, load or store raw materials, semi-finished products and finished products shall prevent the food being manufactured or stored from being contaminated. Equipment, containers and utensils that have come into contact with raw materials or contaminants shall not be used to handle finished food without thorough cleaning and disinfection. Containers for processed food should not be placed directly on the ground to prevent splashing or indirect contamination caused by contamination on the outside of the bottom of the container.
7.3.5 The water used for ice cubes that come into direct contact with food during processing should meet drinking water standards and be made under sanitary conditions. 7.3.6 Effective measures such as screens, traps, magnets, electronic metal detectors, etc. should be taken to prevent metal or other debris from mixing into food. 7.3.7 Containers for finished products must be washed, dried or disinfected before recycling and reuse. 7.3.8 Operations should be standardized in accordance with the production management manual, and necessary production operation records should be made: such as temperature, time, weight, humidity, specific gravity, batch number, recorder, etc.
7.3.9 Water used in contact with food during raw material processing and processing such as rice washing and flour making must meet the requirements of GB5749. 7.3.10 During the continuous production and processing, the next process should be entered quickly under the conditions that meet the production process and quality requirements, and the food exposure time should be controlled to prevent factors such as overcooling, overheating, moisture absorption, and microbial contamination from damaging the food quality. 7.3.11 Before processing the raw materials and auxiliary materials, check for foreign matter and screen them if necessary. 7.3.12 Steaming and kneading treatment
7.3.12.1 The water used for steaming and kneading shall comply with the requirements of GB5749. 7.3.12.2 Control the temperature and time; the pressure should be controlled for high-pressure steaming and recording. 7.3.13 The cut of the molding machine should not be rough or rusty; the oil and wax used should meet the food hygiene requirements. 7.3.14 Frying (applicable to fried puffed foods) 7.3.14.1 Control temperature, time and vacuum degree (when low-temperature vacuum drying); 7.3.14.2 Add new oil in time and filter in time to prevent the quality of frying oil from deteriorating; 7.3.14.3 Pre-cool after frying, and the final cooling product temperature should be below the temperature of condensation in the bag (usually 35°C). 7.3.15 Baked puffed foods:
7.3.15.1 Strictly control the temperature, pressure and time of the drying room, and keep records; 7.3.15.2 The moisture content of the semi-finished product should be strictly controlled during secondary drying; 713
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7.3.15.3 The baking temperature, pressure and time should be controlled during the baking process, and records should be kept. 7.3.16 Extruded puffed food
7.3.16.1 Control the moisture content, feed amount and speed of the material; 7.3.16.2 Control the pressure, temperature or related parameters of the extrusion and make records. 7.3.17 Seasoning treatment
7.3.17.1 The seasoning should be prepared and added according to the process and hygiene requirements; the utensils and tools used in the seasoning operation should be thoroughly cleaned, disinfected and sterilized to prevent contamination;
7.3.17.2 The concentration and temperature of the seasoning liquid should be controlled, and the seasoning liquid should be kept fresh and hygienic: 7.3.17.3 If drying is required during seasoning and after seasoning, the relative humidity of the surrounding environment should be kept no higher than 75%. 7.3.18 Spraying sugar frosting treatment (applicable to puffed foods with spraying sugar frosting treatment). 7.3.18.1 The raw materials used to make sugar frosting must meet the corresponding hygiene standards. 7.3.18.2 After spraying the frosting, the frosting machine should be cleaned, the work area should be completely cleaned, and the remaining frosting should be properly stored. 7.4 Packaging
7.4.1 Packaging should be carried out in a separate packaging workshop, which should be equipped with special hand washing and disinfection facilities: 7.4.2 The products before packaging should be pre-cooled to a temperature below which dew will not form in the packaging bag. 7.4.3 Water-proof materials should be used for packaging, and the seals should be tight and good to prevent moisture from invading. 7.4.4 Metal detectors should be used to remove finished products with metal contamination (before packaging if aluminum packaging is used). 7.4.5 Items unrelated to food (such as toys, stationery, etc.) shall not be placed in food packaging bags; if desiccant is placed, it should be non-toxic and harmless, and food-grade packaging materials should be used to effectively separate it from food. 8 Quality Management
8.1 Preparation and Implementation of Quality Management Manual
8.1.1 The factory shall prepare a quality management manual, which shall be sponsored by the quality control department and implemented after approval by the production department to ensure the quality of food. 8.1.2 If the method used for inspection adopts a modified simple method, it shall be checked against the standard method regularly. 8.1.3 Measurement
8.1.3.1 Measuring equipment shall be managed by a dedicated person. Units with conditions may set up a measurement room to be responsible for the management of measuring equipment, including daily calibration, maintenance and repair, registration and other work.
8.1.3.2 Measuring instruments used in production (such as thermometers, pressure gauges, weighing machines, etc.) shall be calibrated regularly by themselves and records shall be kept. Thermometers and pressure gauges installed in heating and sterilization equipment that are closely related to food safety and hygiene shall be calibrated by a nationally recognized measurement unit at least once a year.
8.1.4 Quality management records shall be processed with appropriate statistical methods. 8.1.5 The factory shall establish an effective internal audit system for GMP-related management measures, implement them conscientiously and keep records. 8.2 Quality management of raw materials
8.2.1 The quality management manual shall specify the quality specifications, inspection items, acceptance criteria, sampling plan (sample containers shall be properly marked) and inspection methods of raw materials and packaging materials in detail, and shall be implemented conscientiously. 8.2.2 Procurement of raw materials
8.2.2.1 The procurement of raw materials (including auxiliary materials) shall be carried out in accordance with the quality and sanitation standards or sanitation requirements of the raw materials. The purchased raw materials shall have a certain degree of freshness, and have the color, aroma, taste and tissue morphology characteristics of the variety, and shall not contain toxic and harmful substances. 8.2.2.2 When purchasing raw materials, the seller must be asked for the inspection certificate or test sheet of the batch of products, and random inspection shall be carried out. Those that fail the inspection shall not be purchased.
8.2.2.3 Packaging materials that can properly protect food during normal storage and sales, prevent harmful substances from entering food and meet sanitation standards should be selected.
8.2.2.4 Each batch of raw materials and packaging materials must pass the quality control inspection before they can be put into use. At the same time, the relevant 714
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