Some standard content:
National Standard of the People's Republic of China
Hygienic specifications of cannery1 Subject content and scope of application
This specification applies to factories that process canned food using meat, poultry, aquatic products, fruits and vegetables as raw materials. 2 Terminology
GB8950--88
2.1 Canned food: Food that has been processed and put into metal cans, glass bottles or soft material containers, and has been commercially sterilized through processes such as exhaust, sealing, heating and sterilization, and cooling. 2.2 Soft cans: Canned food whose containers are made of soft materials (such as a composite material of aluminum foil and plastic film). 2.3 Head space: The volume at the top of the container that is not occupied by the contents. 2.4 Vent: A small hole through which the sterilizer sprays steam and other gases during the sterilization process. 2.5 Initial temperature: The temperature of the coldest canned contents in the sterilizer at the beginning of sterilization. 2.6 Commercial sterility: After being sterilized appropriately, canned food does not contain pathogenic microorganisms, nor does it contain non-pathogenic microorganisms that can reproduce in it at normal temperatures. This state is called commercial sterility. 2.7 Sterilization process regulations: Sterilization operation regulations formulated by authorized agencies and adopted by factories to make canned food commercially sterile. 2.8 Sterilization temperature: The temperature that should be reached in the sterilizer according to the sterilization process regulations. 2.9 Sterilization time: The time between the time when the sterilizer reaches the specified temperature and the beginning of cooling. 2.10 Heat sterilization: A method that achieves commercial sterility through heat treatment, which is quantified by temperature and time. Sterilization exhaust: Use steam to exhaust the air in the sterilizer before sterilization. 2.11
Key factors: Any slight change will affect the sterilization process regulations and the factors that achieve commercial sterility. 2.12
3 Sanitation of raw material purchase, transportation and storage 3.1 Purchase
3.1.1 Purchased raw materials must comply with relevant national food hygiene standards or regulations. 3.1.1.1 Meat and poultry raw materials: Livestock and poultry from non-epidemic areas must be healthy and good; they must pass veterinary inspection before and after slaughter and have a veterinary health inspection certificate.
3.1.1.2 Aquatic raw materials: Fresh or frozen aquatic products with elastic tissue and tightly connected bones and meat must be used; deteriorated aquatic raw materials or those contaminated by harmful substances must not be used. 3.1.1.3 Fruit and vegetable raw materials: Fresh, moderately mature, normal in flavor, free of pests and diseases, and free of rot must be used. Dried fruit and vegetable raw materials should be dry, free of mold and insects. 1989-01-01 implementation
3.1.1.4 Food additives: Food-grade food additives permitted by the state and produced by designated factories must be used. 3.2 Transportation
3.2.1 Containers: Non-toxic, corrosion-resistant, easy-to-clean, and sturdy containers must be used, and they should be cleaned, disinfected, and kept clean regularly. 3.2.2 Means of transport: The materials and structures of means of transport must be easy to clean and disinfect; when transporting frozen meat, poultry, and aquatic raw materials, refrigerated or insulated vehicles (ships) should be used, and vehicles and ships should be cleaned, disinfected, kept clean and dry to prevent the raw materials from being contaminated. 3.2.3 Ice for preservation: Water used for ice making must comply with the provisions of GB5749 "Sanitary Standards for Drinking Water". 3.2.4 Handling: When transporting raw materials (especially fresh fruit and vegetable raw materials), they must be loaded and unloaded with care and must not be damaged or contaminated. 3.3 Storage
3.3.1 Frozen meat, poultry and aquatic raw materials should be stored in cold storages below -18℃. Raw materials that affect each other's flavors shall not be stored in the same warehouse. Raw materials must be stacked away from the wall, the ground and the ceiling. The raw materials in the warehouse should be stored for an appropriate period of time to prevent the quality of the raw materials from being affected by long-term storage. The cold storage should be cleaned frequently, defrosted in time, disinfected regularly and kept clean. 3.3.2 Fresh fruit and vegetable raw materials should be stored in a shaded and well-ventilated place. The ground should be paved with materials that are easy to clean and disinfect, with a flat surface, a slight slope and drainage ditches. The site should be cleaned and disinfected frequently and kept clean. Special raw materials should be stored according to product process requirements.
3.3.3 Warehouses for storing raw and auxiliary materials must be well-ventilated, dry, clean and equipped with fly and rat prevention facilities; the warehouse should be cleaned frequently, disinfected regularly and kept clean. Raw and auxiliary materials should be stacked according to different types, away from the wall and the ground, and marked with the date of entry, so as to ensure first-in-first-out. No sundries should be stored in the warehouse.
4 Hygiene of factory design and facilities
4.1 Site selection
The factory must be built in an area with convenient transportation, sufficient water source, and no harmful gases, smoke, dust and sand and other substances that endanger food hygiene.
4.2 Work area and roads
The factory area should be greened. The main roads in the factory area and the main roads leading into the factory area should be paved with hard roads suitable for vehicle traffic (such as concrete or asphalt roads). The road surface should be flat and free of water accumulation. The factory area should have sufficient drainage system 4.3 Factory buildings and facilities
4.3.1 The design of factory buildings and facilities should be reasonably laid out according to the process flow; and it should be convenient for health management, cleaning and disinfection. 4.3.2 The factory buildings and facilities must be reasonably structured, solid and complete; they should be regularly repaired and maintained to keep them in good condition. 4.3.3 The building materials of the factory buildings and facilities shall not be materials that are difficult to thoroughly clean and disinfect. GB895088
4.3.4 There must be enough processing space in the factory buildings to ensure normal production. 4.3.5 The design of the factory buildings and facilities must strictly prevent the entry and hiding of mosquitoes, flies, rats and other pests; and there should be effective measures to prevent smoke and dust.
4.3.6 Processes that are prone to cross contamination should be isolated by walls or other effective measures to prevent cross contamination of food. 4.3.7 Canned food processing workshop
4.3.7.1 Ground and floor: should be waterproof, leak-proof, non-slip, anti-corrosive, non-toxic, easy to wash and disinfect; and should have an appropriate slope and a good drainage system to ensure smooth drainage. The bottom of the open trench should be arc-shaped, and the drainage outlet must be equipped with a mesh cover. 4.3.7.2 Walls: should be waterproof, moisture-proof, mildew-proof, non-toxic and easy to wash. The wall skirt shall be made of light-colored tiles or equivalent building materials with a height of more than 2m. The corners of the neck, wall and ground shall be curved for easy cleaning. 4.3.7.3 Ceiling: It shall be moisture-proof, mildew-proof and dust-proof, easy to clean, and the surface coating shall not fall off easily. 4.3.7.4 Doors and windows: They shall be tight and made of non-deformable and corrosion-resistant materials. There shall be fly and insect-proof facilities at the door. Windows and openings shall be equipped with screens that are easy to clean and replace. The inner window shall be sloped or have a window sill-free structure. 4.3.7.5 Others: When constructing or installing stairs, platforms, ladders, elevators and other auxiliary devices, food contamination shall be avoided; the chute shall be easy to clean, disinfect and inspect. The wall columns in the workshop shall have facilities to prevent vehicle collision. Overhead components shall be easy to clean, prevent dust accumulation, condensation and mold growth.
4.3.8 The empty can manufacturing workshop and its internal facilities shall be moisture-proof, dust-proof, noise-proof and easy to clean. 4.3.9 The staff living area, slaughterhouse and animal breeding area must be isolated from the canning workshop and kept at a certain distance. 4.4 Sanitary facilities
4.4.1 Water supply system
4.4.1.1 Production water: The factory should have sufficient production water. The water quality requirements are the same as 3.2.3. If water storage facilities are required, anti-pollution measures should be taken and regular cleaning and disinfection should be carried out. 4.4.1.2 Ice making water: The water quality requirements for processing ice for production are the same as 3.2.3. Pollution should be prevented during ice making, transportation and storage. 4.4.1.3 Steam water: Steam water directly used for canning or in contact with food must not contain substances that affect human health or contaminate food.
4.4.1.4 Cooling water, refrigeration water, fire water, steam water, etc. that do not come into contact with food must be transported by separate pipelines and must not be cross-connected with the production (drinking) water system, and must be clearly distinguished by color. 4.4.1.5 Circulating water: When using circulating water, corresponding treatment measures must be taken to ensure that the water quality meets the water quality standards required by the process. 4.4.1.6 Cooling water quality
Cooling water with good water quality must be used, and the specified indicators must be tested regularly. If necessary, chlorine should be added to the cooling water appropriately; the amount of chlorine added should ensure that the residual chlorine content in the discharged cooling water is not less than 0.5ppm. 4.4.2 Temporary storage facilities for waste
GB8950-88
Temporary storage facilities for waste should be set up at appropriate locations away from the canning workshop; the facilities should be made of materials that are easy to clean and disinfect, with a tight structure to prevent pests from invading and prevent waste from contaminating food, drinking water, equipment, and roads. 4.4.3 Wastewater and waste gas treatment systems
Wastewater and waste gas treatment systems must be set up; they should be regularly inspected and maintained to maintain good working conditions. The discharge of wastewater and waste gas should comply with national environmental protection regulations.
4.4.4 Dressing rooms, toilets and other facilities
4.4.4.1 The canning workshop must be equipped with dressing rooms, toilets, workrooms and showers that are suitable for the number of people in the workshop. The location and layout should be reasonable. The above places should be brightly lit, well ventilated, clean and hygienic, odorless, and the doors and windows should not be directly open to the workshop. 4.4.4.2 The toilets in the workshop and factory area should meet the following requirements: there should be flushing devices, hand-washing facilities that do not need to be turned on and off by hand, and detergents for hand washing; screen windows and automatically closed screen doors must be installed; the floor should be flat and use materials that are easy to clean and disinfect: the wall skirts should be built with light-colored tiles or equivalent building materials; and there should be a sign of "washing hands after going to the toilet".
4.4.5 Hand washing facilities in the canning workshop
Sufficient, convenient, hand-free warm water or cold and hot water hand washing facilities and detergents and disinfectants for hand washing must be provided at the entrance of the canning workshop and at appropriate locations in the workshop. The downpipes of the hand washing facilities should be connected to the drainage pipes, and waste water should not overflow. 4.4.6 Disinfection facilities in canned food processing workshops
4.4.6.1 There must be a shoe disinfection pool at the entrance of the workshop; there should be wheel disinfection facilities at the vehicle entrance. 4.4.6.2 The workshop should be equipped with cleaning and disinfection facilities for tools, containers and fixed equipment. These facilities should be made of non-toxic, corrosion-resistant and easy-to-clean materials, and should have sufficient cold and hot water sources. The cleaning facilities of fixed equipment should be equipped with food-grade hoses. 4.4.7 Lighting
The factory should use sufficient natural or artificial lighting. The gloss of the lighting fixtures in the factory should try not to change the original color of the processed objects; the brightness should meet the normal working needs of the workplace and operators. The lamps hung above the food must be equipped with safety shields to prevent the lamps from breaking and contaminating the food.
4.4.8 Ventilation and temperature control devices
The canned food processing workshop should be equipped with ventilation equipment to keep the air in the workshop fresh. Heating sections with large amounts of steam, oil and gas should be concentrated in one place, and exhaust equipment with sufficient capacity should be used to discharge steam and oil and gas out of the workshop. The vents must be equipped with easy-to-clean corrosion-resistant mesh covers.
4.5 Equipment and tools
4.5.1 Equipment, tools and containers in contact with food in the canning workshop must be made of non-toxic, odorless, corrosion-resistant and easy-to-clean materials. The surface should be smooth, without pits or gaps. Bamboo and wood tools and containers are prohibited. GB895088
4.5.2 The structure of equipment and tools used in the canning workshop and the installation location of fixed equipment should be convenient for thorough cleaning and disinfection. 4.5.3 Containers for waste should not be mixed with containers for food. Waste containers should be made of metal or other watertight materials and should have obvious identification signs. 4.5.4 The design, installation, operation and maintenance of pressure vessels such as double pots and sterilizing pots must comply with the national safety standards for pressure vessels.
4.6 Thermometers or automatic temperature recorders must be installed in cold storage, temperature-maintained (normal) storage and thawing rooms. 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 Both the factory and the 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 responsibility. 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, and repairs should be carried out in time when problems are found. There should be no obvious water vapor and no stagnant water in the workshop. 5.3 Cleaning and disinfection
5.3.1 The equipment, tools and operating tables in the canning workshop should be cleaned frequently and disinfected when necessary. 5.3.2 After equipment, tools and operating tables are treated with detergents or disinfectants, they must be thoroughly rinsed with drinking water and the residue must be removed before they can contact food.
5.3.3 After work every day (or when necessary), the floor, walls and drains of the processing site must be thoroughly cleaned and disinfected when necessary.
5.3.4 Public places such as changing rooms, toilets, shower rooms, and workrooms should be frequently cleaned, washed, disinfected and kept clean. 5.4 Waste disposal
5.4.1 No debris should be piled up in the factory passages and surrounding areas, and they should be kept clean. 5.4.2 "Waste in the canning workshop and other work areas must be removed at any time and cleared out of the factory in a timely manner. Waste containers and waste storage areas should be cleaned and disinfected in a timely manner. 5.5 Pest Control
5.5.1 Pest control should be carried out regularly or when necessary around the factory area to prevent the growth of pests. 5.5.2 When using pesticides in the workshop, proper measures should be taken in accordance with the regulations of the health department to prevent food from being contaminated; and contamination of equipment, tools and containers should be avoided as much as possible. After using pesticides, equipment, tools and containers should be thoroughly cleaned to remove residual drugs. 5.6 Dangerous Goods Management
The factory must set up special dangerous goods warehouses and cabinets to store pesticides and all harmful and toxic items. These items must be labeled with conspicuous toxic signs. The factory should formulate various dangerous goods Rules of use. The use of dangerous goods must be approved by the specialized management department and used under the strict supervision of designated specialists to prevent food contamination. 5.7 It is prohibited to raise poultry and livestock in the factory area.
6 Personal hygiene and health requirements
6.1 Health education
The factory should provide health and safety education for new and temporary employees, and regularly conduct publicity and education on the "Food Hygiene Law", this specification and other relevant health regulations for all employees in the factory, so that education has plans, assessments have standards, and health training is institutionalized and standardized.
6.2 Health examination
Canned food processing personnel and related personnel shall undergo a health examination at least once a year, and accept temporary examinations when necessary. New or temporary employees shall undergo health examinations at least once a year. Canned food processing personnel must undergo a health examination and obtain a 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 canned food processing workshop: epilepsy, typhoid fever, viral hepatitis and other digestive tract infectious diseases (including carriers of the source of the disease); active pulmonary tuberculosis:bZxz.net
purulent or exudative skin diseases;
other diseases that are detrimental to food hygiene.
If a canned food processing personnel temporarily suffers from the above diseases, they should take the initiative to report to the workshop leader so that the work can be adjusted or properly handled. 6.4 Injury treatment
When a canned food processing personnel suffers from a knife wound or other external injuries on his hand, he should use a firm, non-falling, brightly colored, non-fading protective cover to protect the wound before he can continue to work.
6.5 Hand washing requirements
Canned food processing personnel 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 handling contaminated raw materials;
After engaging in other activities unrelated to production. Hand washing should also be done frequently during operation.
6.6 Personal hygiene
6.6.1 Canned food processing personnel 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. 6.6.2 Canned food processing personnel shall not bring personal items and accessories unrelated to production into the workshop: they must wear work clothes (without buttons and pockets), work hats, and work shoes when entering the workshop; their hair must not be exposed; work clothes and work hats must be changed every day. GB8950—88
Canned food processing personnel shall not wear work clothes, work hats, and work shoes to enter sites unrelated to production. 6.6.3
Operators in the empty can processing workshop should maintain personal hygiene; wear work clothes and work hats; and personal clothing should not be brought into the workshop. 6.6.4
6.6.5 It is strictly forbidden for all personnel to eat food, smoke and spit anywhere in the workshop. 6.6.6 In principle, canned food processing personnel are not allowed to wear gloves, but those who handle bone-in products or engage in operations that are easy to injure hands can wear gloves. Before wearing gloves, you must wash your hands. Gloves should be intact and should be cleaned and disinfected frequently to prevent food contamination. 6.7 Non-processing personnel
Non-processing personnel must comply with the provisions of 6.6.2 of this specification when they are allowed to enter the canning processing workshop. 7 Canned food
Hygiene during processing
7.1 Raw materials
7.1.1 Any raw materials contaminated by parasites, harmful microorganisms or other foreign impurities shall not be put into production if they still do not meet the standard requirements after normal selection and grading.
7.1.2 Raw materials must be inspected before production, and unqualified raw materials must not be put into production. 7.1.3 After pre-cooking and blanching, the raw materials must be quickly cooled to the specified temperature and immediately put into the next process to prevent accumulation and the reproduction of thermophilic bacteria. The pre-cooking machine should be thoroughly cleaned and disinfected before and after work. 7.2 Prevent cross contamination
7.2.1 Two types of products shall not be produced at the same time in the same workshop, nor shall by-products that affect workshop hygiene or product quality be processed at the same time.
7.2.2 During the processing, the processes of raw material processing, semi-finished products, and finished products must be separated to prevent contamination between the previous and next processes. 7.2.3 Each process should strictly avoid the backlog of raw materials and semi-finished products to prevent food spoilage. 7.2.4 When the canned food processing personnel change their jobs, which may cause food contamination, they must change their work clothes, wash their hands, and disinfect. 7.3 Empty cans
7.3.1 Materials, performance and storage of empty cans
The materials used to make empty cans (including metal cans, glass bottles, soft packaging, etc.) must comply with the relevant national food hygiene standards. All kinds of cans should have good sealing performance and be able to withstand the impact of chemical corrosion and mechanical sterilization thermal stress. Soft material containers must not have stratification.
All kinds of empty cans should be stored in ventilated, dry, dust-free, and pollution-free warehouses. 7.3.2 Inspection of empty cans
The factory should strictly inspect all kinds of empty cans according to the quality standards and inspection methods, and can only use them after they are qualified. 7.3.3 Cleaning and disinfection of empty cans
Metal cans and glass bottles should be cleaned and disinfected with hot water above 82℃, and then fully drained on a clean table before use. When cleaning glass bottles, they should be carefully checked and the glass fragments and other debris inside should be thoroughly removed. Soft material containers must be clean inside and outside.
7.3.4 Use of empty cans
7.3.4.1 Empty cans can only be filled with products, and other items should not be placed at any time to avoid mistakenly entering the production line and causing quality accidents. 7.3.4.2 Empty cans should avoid collision during production and transportation to avoid damage to the can edge and bottle mouth, which will affect the sealing quality. 7.3.4.3 Only empty cans that are about to be used can be stored in the canning workshop. When cleaning the workshop, the empty cans on the production line must be removed or covered to avoid contamination.
7.3.5 Canning and exhaust
When canning, the canning quantity and top gap should be controlled in accordance with the requirements of the sterilization process regulations, and attention should be paid to keeping the sealing area clean (especially for soft cans) to ensure the sealing quality.
All cans that need exhaust should be exhausted in a timely and strict manner according to regulations. 7.3.6 Canning
The canning machine must be debugged to the can sealing quality that meets the standard before it can be used. The canning machine should always be kept clean and maintained. 7.3.7 Inspection of the seal
7.3.7.1 Inspection of the appearance quality of the seal
The inspection personnel who are familiar with the seal quality should regularly check the appearance quality of the seal and keep records. When the canning machine fails, after debugging or before it is used after a long-term shutdown, the appearance quality of the seal should be checked and recorded. 7.3.7.2 Inspection of can curling
Must be conducted by qualified inspectors who have been trained. The can curling structure must be dissected and inspected regularly, and records must be kept. If it does not meet the standards, the production must be stopped and corrected immediately, and production can only be resumed after it returns to normal. 7.3.7.3 Inspection of the sealing of glass jars
Must be conducted by inspectors who are familiar with the sealing quality. The sealing quality of the glass bottle mouth must be checked regularly, and records must be kept. 7.3.8 Product Code and Marking
The can top must have a permanent and clear mark; indicate the factory name code, production year, month, day, shift and product code. The batch number must be marked on the outside of the packaging box for easy inspection and verification. 7.3.9 Washing
The sealed cans should be cleaned in time to remove dirt attached to the outer wall. Sterilized cans should not be washed or wiped to reduce the chance of re-contamination after sterilization.
7.4 Heat sterilization
7.4.1 Formulation of sterilization process regulations
All kinds of cans shall be formulated by authorized institutions according to the prescribed procedures for heat sterilization process regulations for factory use. 7.4.2 Basis and procedures for formulating top sterilization process regulations. 7.4.2.1 The sterilization process regulations must be formulated based on the following basic factors: GB8950-88
Types of microorganisms in cans and relevant parameters of their heat resistance, can size and shape, pH value of the product, ingredients or formula, solid content, storage temperature.
7.4.2.2 According to the specific conditions of the sterilization equipment, correctly select the cold points of various cans, and repeatedly conduct heat penetration tests in actual production. Based on the data obtained from the experiment, formulate experimental sterilization process regulations. 7.4.2.3 According to the experimental sterilization process regulations, conduct sample tests, inoculation tests and tests on the production line. The sample cans obtained in each test stage shall be stored in a heat preservation manner for a sufficient period of time, observed and analyzed. After fully considering the various data measured during heat sterilization and the various key factors determined in advance, the sterilization process specifications for production shall be finally determined. 7.4.2.4 The sterilization process specifications shall at least include the following data: product type, technical conditions and formula, can size and shape, arrangement of cans in the sterilizer, maximum canning volume (including liquid), canning method, minimum temperature, exhaust method, form and characteristics of the sterilization system, sterilization temperature and time, back pressure and cooling method, etc.
7.4.2.5 When the product technical conditions change, it is necessary to determine whether there is an impact on the sterilization effect; if it is found that the original sterilization process is no longer suitable, it must be re-formulated.
7.4.3 Sterilization workshop
7.4.3.1 The "sterilization operation process specifications" and "sterilization machine exhaust method" shall be displayed in a conspicuous part of the sterilization workshop for easy viewing by operators.
7.4.3.2 A clear timing device should be installed in the sterilization workshop (personal timers are not allowed), and the time displayed by all timing devices must be accurate and consistent.
7.4.4 Sterilization equipment
7.4.4.1 Sterilization pot
The sterilization pot should be designed and manufactured by a production unit approved by the national labor department in strict accordance with the sterilization process requirements. The cannery should properly install, use and maintain it.
7.4.4.2 Indicating thermometer
Each sterilization pot should be equipped with at least one glass mercury thermometer with a minimum scale of 0.5℃, a scale of no more than 4℃ per centimeter, and a clear scale. It must be strictly calibrated before installation and at least once a year thereafter. It must be replaced when it is found that the deviation from the standard temperature exceeds 0.5℃. The mercury column of the thermometer should be checked every day. If segmentation is found, it must be repaired or replaced immediately. 7.4.4.3 Temperature and time recording instruments
Each sterilizer shall be equipped with a set of automatic temperature and time recording instruments. The temperature indicated by the instrument shall be consistent with the mercury thermometer on the sterilizer as much as possible; it must not be higher than the mercury thermometer. Within the sterilization temperature range of ± 5°C, the scale of the recording paper per centimeter should not exceed 12°C.
7.4.4.4 Pressure gauge
Each sterilizer shall be equipped with at least one pressure gauge with a surface diameter of not less than 102mm, and the pressure ranges from zero to the safe working pressure of the sterilizer (about two-thirds of the full scale); the deviation of each scale shall not exceed 0.14kgf/cm. It must be strictly calibrated before installation and at least once a year thereafter.
7.4.4.5 Steam controller
GB8950—88
To control and stabilize the sterilization temperature, the sterilizer shall be equipped with a steam controller. 7.4.4.6 Steam distribution pipe
Horizontal autoclaves should be equipped with steam distribution pipes that extend to the entire length of the autoclave, and holes should be drilled at 45° on both sides of the top of the pipe. The total area of the holes should be equal to 1.5 to 2 times the cross-sectional area of the steam inlet pipe. 7.4.4.7 Vent
The vent should be of appropriate size, with a diameter of 3mm, and installed at the top of the autoclave, where it is convenient for the operator to observe. It should be fully open during the entire sterilization process.
7.4.4.8 Condensate discharge port
A condensate discharge port should be installed at the bottom of the autoclave. 7.4.4.9 Exhaust port
A gate valve type exhaust port must be used, installed opposite the steam inlet pipe, and directly connected to the atmosphere, so that the air in the autoclave can be quickly discharged when the sterilization steam inlet starts. The exhaust ports of multiple autoclaves can be connected to the exhaust main pipe, and the cross-sectional area of the main pipe should be greater than the sum of the cross-sectional areas of each branch pipe.
7.4.4.10 Pressure release valve
The sterilizer must be equipped with a main adjustable pressure release valve to prevent excessive pressure in the pot. 7.4.4.11 Timing device of the sterilizer
The sterilizer should be equipped with a timing device, which should be checked regularly to ensure accuracy. 7.4.4.12 Sterilization cage partition
The partition between the surface of the sterilization cage and the can layer should be punched with a diameter of 26mm and a center distance of 52mm between the two holes. 7.4.5 Sterilization operation
7.4.5.1 Sterilization operators must undergo professional training and pass the assessment. 7.4.5.2 Before sterilization begins, the temperature of the coldest can must be measured to determine whether it meets the minimum temperature specified in the sterilization process regulations. 7.4.5.3 After sealing, cans should be sterilized as soon as possible. If there is a malfunction in the previous process, sterilization should be carried out in time even if the sterilizer is not full of cans to avoid the growth of microorganisms.
7.4.5.4 Thermosensitive indicator paper should be placed on the sterilization cage to show whether the cans have been heat sterilized. 7.4.6 Determination of key factors of sterilization
The following key factors specified in the sterilization process regulations should be measured and recorded regularly: initial temperature of cans, sterilization temperature and time, back pressure, canning quantity (net weight, solid content), head space, consistency (or viscosity), sealing quality, minimum vacuum degree, etc.
If it is found that these key factors do not meet the requirements, they should be adjusted in time. 7.4.7 Handling of sterilization deviations
When it is found through on-site monitoring, daily audits or other methods that the sterilization operation does not meet the requirements of the sterilization process regulations, it must be handled as follows:
7.4.7.1 Identify, isolate and re-sterilize the problematic products to achieve commercial sterility. All re-sterilization records must be kept.
GB8950—88
7.4.7.2 Isolate the problematic products, and have competent technicians make a detailed analysis of the heat sterilization records and assess whether the batch of products is harmful to the health of consumers according to recognized procedures. If it is determined that the product has not reached the safe heat treatment, it should be sterilized again to achieve commercial sterility; or properly handled under strict supervision to ensure the health of consumers. The judgment process, results and treatment methods adopted should be recorded in detail. 7.4.7.3 The quality level of the re-sterilized cans shall be assessed according to relevant standards. 7.5 Cooling
The sterilized cans should be cooled to 40℃ with cooling water as soon as possible, and then cooled naturally to evaporate the water on the surface of the cans to prevent rust and harmful microorganisms from contaminating the cans. All types of cans other than small metal cans can use counter-pressure cooling to prevent cans from leaking, deforming, or jumping off the lid or bursting. When sterilizing soft cans, counter-pressure and pressure increase should be carried out simultaneously to prevent rupture. 7.6 Handling
The sterilized and cooled cans must be handled with care. The conveyor belt that contacts the cans must be dry and clean to prevent contamination of the cans. 8 Quality Records
8.1 Sealing Quality Records
The sealing quality inspection records of all cans (including the appearance and structure of the seal) should indicate the production date, product name, can type and specification, crimping size, sealing condition, etc. 8.2 Process Records
The process records must include the inspection results of each key factor specified in the process specification, and indicate the production date and product name.
8.3 Sterilization Records
The sterilization record should indicate the production date, product name, can type and specification, sterilization pot number, can initial temperature, sterilization temperature, cooling time, residual chlorine content of cooling water, etc., and be accompanied by a temperature automatic recording chart. The records of 8.3 shall be signed by the operator and the inspector, and after being reviewed by the workshop manager, they shall be reviewed and signed by the factory inspection manager and archived for three years.
9 Sanitation of finished product storage and transportation
The storage and transportation conditions of finished products shall comply with the provisions of national standards or professional standards; contamination must be prevented. The product quality should be checked regularly during storage to ensure the safety and hygiene of the finished products. 10 Sanitation and quality inspection management
10.1 The factory must have a microbiological and quality inspection room that is suitable for production capacity, and be equipped with inspection personnel who have received professional training and passed the assessment.
10.2 The inspection room should have the premises and instruments and equipment required for inspection work, and have a sound inspection system. 10.3 The inspection room should take samples in accordance with the inspection methods (standards) stipulated by the state, and conduct physical, chemical, microbiological and other aspects of GB895088
inspections. All products that do not meet the standards shall not leave the factory. 10.4 All inspection records shall be kept for three years for future reference. Additional notes:
This specification is proposed by the National Technical Committee for Standardization of Food Industry. This specification was drafted by Shanghai Food Industry Company, Shanghai Meilin Canning Factory, Shanghai Food Industry Research Institute, Shanghai Food Hygiene Supervision and Inspection Institute, etc. The main drafters of this specification are Sun Baoyuan, Huang Shangqiong, Li Fubei, etc. This specification is entrusted by the Ministry of Health to the Ministry of Health Food Hygiene Supervision and Inspection Institute for interpretation.
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