Some standard content:
National Standard of the People's Republic of China
Hygienic specifications of liquor factory
Hygienic specifications of liquor factory1 Subject content and scope of application
GB8951-88
This specification applies to factories that use grains, potatoes, molasses and other materials containing starch and sugar as raw materials, use big qu, small qu or bran qu, liquid qu and yeast as saccharification and fermentation agents, and use solid or liquid methods to brew distilled liquor. 2 Terminology
2.1 Liquor: distilled liquor with an alcohol content of less than 65 degrees made by saccharification, fermentation and distillation of brewing raw materials. 2.2 Brewing microorganisms: microorganisms involved in saccharification and fermentation during the brewing of liquor. 2.3 Pure strain microorganisms: brewing microorganisms that have been artificially selected and cultivated. 2.4 Daqu: a saccharifying fermentation agent processed, produced and cultivated under specific process conditions with barley, peas, wheat and other raw materials.
2.5 Xiaoqu: a saccharifying fermentation agent processed, produced and cultivated under specific process conditions with rice flour, rice bran and wheat flour as the main raw materials, with Rhizopus and yeast as the main microorganisms. 2.6 Gluten Qu: a saccharifying agent or saccharifying fermentation agent cultivated under solid conditions with wheat bran as the main raw material.
2.7 Liquid Qu: a saccharifying agent cultivated under liquid conditions with corn, dried potatoes and other raw materials.
2.8 Yeast: a fermentation agent cultivated under liquid conditions with dried potatoes, corn or waste honey as the main raw materials.
2.9 Solid-state method: a liquor production process of batching, gelatinization, saccharification, fermentation and distillation under solid conditions. 2.10 Liquid method: the liquor production process of batching, gelatinization, saccharification, fermentation and distillation under liquid conditions. 2.11 Steaming and removing impurities: using steam to remove abnormal odors from raw materials under normal pressure. 2.12 Adding pulp: the process of adding water to adjust the alcohol content of liquor. 2.13 Blending: the process of mixing different qualified liquors to reach a unified standard base liquor. 2.14 Flavoring: the process of adding an appropriate amount of flavoring liquor to a qualified base liquor. 3 Sanitation of raw material procurement, transportation and storage 3.1 Procurement
3.1.1 The purchased raw materials must comply with the relevant national food hygiene standards or relevant regulations. 3.1.2 The raw materials must be substances containing starch or sugar. Auxiliary materials (fillers) must be materials after crop threshing or grain processing.
3.1.3 The purchased raw materials must be fresh, dry and clean. For raw materials with many impurities and excessive moisture that still fail to meet the acceptance standards after screening or grading and drying, the factory should reject them. 3.1.4 Food additives: Food additives of edible grade that are permitted by the state and produced by designated factories must be used. 3.2 Transportation
3.2.1 The packaging bags and containers used to package and hold raw materials must be non-toxic, dry and clean. 3.2.2 The means of transportation should be dry and clean. Toxic, harmful and contaminated items must not be mixed with raw materials to prevent pollution.
3.5 Storage
3.3.1 Raw materials should be stored in a cool, ventilated, dry and clean warehouse with insect, rodent and bird-proof facilities. The moisture content of raw materials must be controlled below 14%. Different raw materials in the same warehouse should be stored separately to avoid mixing. 3.3.2 When raw materials are stored outdoors, the site must be above the ground, dry, and have (raw materials must have) rain protection facilities and measures to prevent mildew and deterioration.
3.3.3 Raw materials that are locally hot and toxic or contain a lot of soil and debris must be separated and screened in time. 4.1 Site selection
The liquor factory must be built in an area with convenient transportation, sufficient water resources, and no harmful gases, smoke, ash and other substances that endanger the safety and hygiene of liquor.
4.2 Factory area and roads
The factory area should be greened. The main roads in the factory area and the roads entering 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 systems. 4.3 Factory buildings and facilities
4.3.1 Microbiological culture workshop (room)
4.3.1.1 The design and facilities of the sterile room must meet the process and technical requirements of sterile operation. There must be a small sterile room with a buffer room in the room, and there must be complete disinfection facilities. The door of the buffer room should not be directly opposite to the door of the sterile room, and at least 90° to prevent outside air from entering the sterile room. 4.3.1.2 The design and facilities of the koji seed room, bran koji workshop, liquid koji workshop, and yeast workshop must meet the technical requirements for the cultivation of pure and microbial growth, reproduction, and activity; the floor and walls should be made of impermeable materials to facilitate cleaning, disinfection, and sterilization.
4.3.1.3 The design and facilities of the large koji and small koji workshops must meet the technical requirements for the cultivation of brewing microorganisms, growth, reproduction, and activity; the door and window structure should facilitate the adjustment of indoor temperature and humidity. 4.3.2 Raw material crushing workshop
The design and facilities of the raw material crushing workshop should meet the technical requirements for raw material impurity removal (soil and debris), crushing, and dust prevention. The dust removal facilities in the workshop should make the indoor dust concentration meet the relevant national regulations; the installation location of overhead components and equipment must be easy to clean to prevent and reduce dust accumulation. 4.3.3 Winemaking workshop
4.3.3.1 The design and facilities of the solid-state liquor workshop should meet the technical requirements for batching, gelatinization, saccharification, fermentation, and distillation under solid conditions. The operation site should have exhaust facilities; the site should be hard, wide, flat and well-drained. For factories that use earthen pots to steam liquor, the earthen pot fire door and coal storage area must be located outside the workshop. The fermentation room should have ventilation and temperature control facilities. Fermentation cellars, pools and tanks should be made according to specific technical requirements. The fermentation pool of light-fragrance liquor must have a smooth slurry control waterway. 4.3.3.2 The liquid method liquor workshop should be able to meet the process and technical requirements of batching, cooking, saccharification, fermentation and distillation under liquid conditions. The fermentation room must be separated from other studios and have good temperature control facilities; the floor and walls should be made of impermeable materials for easy cleaning, disinfection and sterilization.
4.3.4 The wine warehouse
must have fire prevention, explosion prevention and dust prevention facilities. The warehouse should be cool and dry. The indoor alcohol concentration must comply with Taiwan TJ36 "Industrial Enterprise Design Hygiene Standard".
4.5.5 Packaging workshop
4.3.5.1 The packaging workshop must be far away from the boiler room and places with a lot of dust such as raw material crushing, koji making and koji storage. 4.3.5.2 The packaging workshop should be dust-proof, insect-proof, mosquito-proof, rat-proof, fire-proof and explosion-proof, and the wine filling room should be separated from the bottle washing room and the outer packaging room.
4.3.6 Finished product warehouse
The capacity of the finished product warehouse should be adapted to the production capacity; the warehouse should be cool and dry, and have fire prevention facilities. 4.4 Sanitary facilities
4.4.1 Water supply system
4.4.1.1 Production water: The factory should have sufficient production water. If water storage facilities are required, measures should be taken to prevent pollution. The water quality must comply with the provisions of GB5749 "Sanitary Standards for Drinking Water". 4.4.1.2 Steam water: Steam water directly used for cooking raw materials and distilling liquor must not contain substances that affect human health and pollute liquor.
4.4.1.3 Non-drinking water: Steam water, cooling water, and fire-fighting water that do not come into contact with liquor must be transported by separate pipes and must not be cross-connected with the production (drinking) water system, and should have obvious color differences. 4.4.2 Wastewater and waste gas treatment systembzxz.net
The factory must have a wastewater and waste gas treatment system. The system should be regularly inspected and maintained to maintain good working conditions. The discharge of wastewater and waste gas should comply with the provisions of GBJ4 "Industrial "Three Wastes" Emission Standard". 4.4.3 Changing room
The factory must have a changing room that is suitable for the number of people in the production workshop and connected to the production workshop. 4.4.4: Hand washing and disinfection facilities
Convenient, hand-free cold and hot water hand washing facilities and cleaning agents and disinfectants for hand washing must be provided in the sterile room and at the entrance, and at the entrance of the pure microbial culture workshop (room). Convenient hand washing facilities should be provided at appropriate locations in the packaging workshop. The sewer pipe of the hand washing facility should be introduced into the drainage pipe through the anti-water bend, and the waste water should not overflow to prevent environmental pollution. 4.4.5 Toilets and bathrooms
The factory must be equipped with toilets and shower rooms that are suitable for the number of employees, with bright lights, good ventilation, cleanliness, and no odor: the doors and windows must not open directly to the production workshop. Screen windows and screen doors must be installed in the toilet: the ground is flat, and it is convenient for hand washing and disinfection. Pit toilets must be 25m away from the liquor production workshop; the manure pit must be built with impermeable materials. 4.4.6 Lighting
The factory should have sufficient natural and artificial lighting, and the gloss and brightness of the lighting fixtures in the factory should meet the needs of the workplace and the normal work of operators. Wine warehouses, packaging workshops, and finished product warehouses should use explosion-proof lamps and be equipped with safety shields.
4.4.7 Wine lees storage facilities
There should be wine lees storage and sales facilities that are easy to sell, clean and avoid mildew. 4.4.8 Temporary waste storage facilities
Waste temporary storage facilities should be set up in appropriate locations away from the production workshop. They should be made of materials that are easy to clean and disinfect. They should have a tight structure to prevent pests from invading and avoid waste from contaminating finished products, drinking water, equipment and roads. 4.5 Equipment and tools
4.5.1 All equipment, pipelines, tools and containers that are in contact with or may be in contact with liquor must be made of materials that are lead-free, non-toxic, odor-free, corrosion-resistant, easy to clean, and do not react chemically with liquor. The surface should be smooth without pits and cracks. The distillation cooler must be made of high-purity tin, aluminum, and stainless steel. 4.5.2 The installation location of all equipment, pipelines, tools and fixed equipment should be easy to disassemble, clean and disinfect. 4.5.3 Each production workshop and wine warehouse shall be equipped with thermometers, hygrometers, sugar meters, alcohol meters, pressure gauges, etc. according to the process and technical requirements.
4.6 Steam supply
During the steaming, boiling, saccharification, wine distilling and heating sterilization, sufficient steam supply shall be guaranteed according to the process and technical requirements.
5 Factory hygiene management
5.1 Measures
5.1.1 The factory shall formulate hygiene implementation rules according to the requirements of this specification. 5.1.2 The factory and workshop shall be equipped with full-time hygiene management personnel who have been trained and qualified. Responsible for supervising all staff to implement the relevant provisions of this specification according to the prescribed authority and responsibilities. 5.2 Repair and maintenance
The factory buildings, equipment, water supply, steam supply system, drainage system and other mechanical facilities must be kept in good condition. Under normal circumstances, a comprehensive inspection shall be carried out once a year, and timely inspection and repair shall be carried out when problems are found. 5.3 Cleaning and disinfection
5.3.1 After each work is completed, alcohol, waste, garbage and other items must be removed from the workplace in a timely manner. The ground, walls, equipment, pipes, slurry control waterways, and drainage ditches should be thoroughly cleaned or disinfected. 5.3.2 Changing rooms, toilets and bathrooms should be cleaned, cleaned or disinfected regularly to keep them clean. 5.4 Waste disposal
5.4.1 Alcohol, auxiliary materials and garbage that are moldy and spoiled in the factory area must be removed from the factory within 24 hours. Sundries and waste should not be piled up in the factory passages and surrounding areas.
5.5 Pest control
Pest control should be carried out regularly or when necessary around the factory area to prevent the breeding of pests. 5.6 Management and use of dangerous goods
The factory must set up special 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 rules for the use of various dangerous goods. The use of dangerous goods must be approved by the special management department and used under the strict supervision of designated special personnel to prevent contamination of raw materials, semi-finished products and finished products. 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 to new and temporary employees, and regularly carry out publicity and education on the "Food Hygiene Law" and this specification for all employees in the factory, so that education has plans and assessments have standards, and health training is institutionalized and standardized.
6.2 Health examination
Liquor production personnel and related personnel shall undergo a health examination at least once a year, and accept temporary examinations when necessary: New or temporary liquor production personnel must undergo a health examination and obtain a certificate of qualification before they can work. The factory should establish employee health files.
6.3 Health requirements
Anyone who suffers from any of the following diseases shall not engage in liquor production: dysentery, typhoid fever, viral hepatitis and other digestive tract infectious diseases (including pathogen carriers); active pulmonary tuberculosis; inflammatory or exudative skin diseases; other diseases that hinder food hygiene. 6.4 Personal hygiene
6.4.1 When working, production personnel must wear sterile and clean work clothes, hats, shoes, masks according to specific process hygiene requirements, maintain good personal hygiene, and must not have long nails or apply nail polish. Bacteria culture and yeast operators are not allowed to wear work clothes, hats, and shoes to enter non-workplaces. 6.4.2 Production personnel shall not bring personal items and sundries that are not related to production into the production workshop. 6.4.3 All personnel are strictly prohibited from smoking and spitting anywhere in the factory area and workshop. 6.5 Non-production personnel
Non-production personnel must comply with the relevant provisions of this specification when they are allowed to enter the production workshop (room). 7 Hygiene in the production process of liquor
7.1 Raw materials
The raw materials put into production must meet the requirements of 3.1. All raw materials must be inspected, screened and steamed to remove impurities before they are put into production. Those that still fail to meet the process requirements after treatment shall not be put into production. It is strictly forbidden to use raw materials that cannot remove toxic, harmful or soil impurities to the human body during the brewing process to make liquor. 7.2 Production of pure microbial saccharification and fermentation agents 7.2.1 The culture room, koji room, pure microbial koji making workshop and yeast workshop must be regularly rinsed, disinfected and sterilized according to regulations. All culture vessels, culture containers, equipment, tools and culture materials must be strictly disinfected and sterilized before use.
7.2.2 Strain preservation
Strain preservation should meet the conditions of low temperature, dryness and lack of oxygen. 7.2.3 Culture
7.2.3.1 The inoculation operation must be carried out under sterile conditions. 7.2.3.2 When using new strains to make wine, they must be identified by the health department and proven to be non-toxic before they can be put into production. 7.2.3.3 Degraded, mutated, and contaminated strains must be separated, rejuvenated, or new strains purchased to ensure that the strains are excellent and strong.
7.2.4 Qu species
Qu species operations must be carried out under sterile conditions. Different qu species should be cultured in different qu species rooms to prevent mutual contamination. According to the specific process requirements for strain culture, the culture temperature and humidity of the qu species room must be strictly controlled to ensure that the qu species grow and reproduce in a pollution-free and good environment. 7.2.5 Gluten koji
Gluten koji culture should be carried out under pollution-free conditions, and other requirements are the same as 7.2.4. 7.2.6 Liquid koji and yeast
The subculture and expansion inoculation operations of liquid koji and yeast must prevent contamination by foreign bacteria, and strictly control the culture temperature to ensure that pure microorganisms grow and reproduce in a good environment. 7.3 Preparation of multi-microbial saccharification and fermentation agents 7.3.1 The processing operation sites, equipment, tools and culture rooms of Daqu and Xiaoqu must be cleaned according to specific process requirements before use.
7.3.2 Daqu and Xiaoqu must be processed, produced and cultured according to specific process requirements, and the culture temperature and humidity must be strictly controlled to ensure that the brewing microorganisms grow and reproduce in a good environment. 7.3.3 Storage
Finished qu (including bran qu) shall not be stored in open places, and the qu storage room (shed) shall be cool, ventilated, dry, clean and hygienic. 7.4 Winemaking
7.4.1 Solid-state winemaking
7.4.1.1 The fermentation cellars, pools, tanks, pulp control waterways, equipment and tools of solid-state winemaking should be cleaned according to specific process requirements. Only after removing unnecessary residues can the liquor fermentation be carried out. 7.4.1.2 The quantity and quality of liquor must be strictly controlled in the distillation of liquor, and appropriate distillation impurity removal measures must be taken to ensure that the sanitary quality of liquor meets the standards.
7.4.2 Liquid liquor production
7.4.2.1 The equipment, pipelines and fermentation containers of liquid liquor production must be rinsed and disinfected before use to prevent fermentation contamination.
7.4.2.2 The impurity removal measures for liquid liquor distillation must ensure the sanitary quality standards of liquor. 7.4.2.3 The alcohol quality of liquor made with alcohol must meet the requirements of GB394 "Alcohol" at level 2 or above. 7.4.3 Liquor
Distilled liquor should be graded, stored and aged according to regulations. The storage conditions should meet the requirements of 4.3.4. The storage container should be hung (affixed) with a card with the product name, alcohol content, grade and production date. The liquor warehouse should be cleaned regularly and kept clean. 7.4.4, Adding pulp, blending and seasoning
The liquor must be added with pulp (water) to the standard alcohol content of the product before leaving the factory. The water used for adding pulp must comply with the provisions of 4.4.1 and be blended and seasoned according to the product quality standards. 7.5 Packaging
7.5.1 Packaging container
The container material for packaging liquor must comply with the relevant provisions of the "Food Hygiene Law"; it must be stored in a clean, hygienic, moisture-proof, dust-proof and pollution-proof warehouse, and the performance of the container must be able to withstand the mechanical impact and chemical corrosion during normal production and storage and transportation.
7.5.2 Inspection of containers
The packaging container must comply with the relevant standards and can only be used after passing the inspection. 7.5.3 Cleaning of containers
The container should be soaked in clean water, scrubbed and drained before filling with liquor; broken debris in glass and porcelain bottles should also be inspected and removed.
7.5.4: Use of containers
7.5.4.1 The container can only be filled with liquor, and other items or other purposes are not allowed to be placed in it, so as not to enter the production line by mistake and cause quality accidents.
7.5.4.2 All containers should avoid collision during the production process to avoid damage to the bottle edge and bottle mouth, which will affect the sealing quality. 7.5.4.3 Only containers that are about to be filled with liquor can be stored in the finished product packaging workshop. When cleaning the workshop, the containers on the production line must be removed or covered to avoid contamination.
7.5.5 Filling and capping
The filling operator must wash his hands before operation or after carrying other items. Various types of filling machines and capping machines can only be used after being debugged and qualified. These equipment should be maintained and kept clean and hygienic. The container after capping must ensure that there is no wine seepage and no leakage.
7.5.6 Packaging mark
7.5.6.1 The bottled wine mark must comply with the provisions of the "Food Hygiene Law" and GB7718 "General Standard for Food Labeling". 7.5.6.2 The outer packaging of bottled wine should be made of wood, paper, plastic and other materials. There must be anti-vibration and anti-collision partition materials in the box. Each box should be accompanied by a product quality certificate. The box should be marked with the factory name, wine name, net weight, gross weight, number of bottles, and signs such as "handle with care" and "do not invert". 8. Sanitation of finished product storage and transportation
8.1 Storage
Finished products must be stored in a finished product warehouse that meets the requirements of 4.3.6. It is strictly forbidden to stack them in the same warehouse with corrosive and contaminated items. The height of cartons shall not exceed 6 layers.
8.2 Transportation
The transportation vehicle should be clean and dry, and must be covered with tarpaulin to avoid strong vibration, sun and rain. It should be handled with care during loading and unloading. It is strictly forbidden to mix with corrosive and toxic items. 9. Hygiene and quality inspection management
9.1 The factory must have a hygiene and quality inspection agency. Equipped with health and quality inspection personnel who are compatible with production capacity and have passed professional training and assessment.
9.2 The inspection agency must set up a wine evaluation room and an inspection room, equipped with instruments and equipment required for inspection work, and have a sound inspection system.
9.3 The inspection agency should sample in accordance with relevant standards and inspection methods, and conduct inspections on sensory, physical and chemical, and hygiene indicators. Any products that do not meet the standards shall not leave the factory. 9.4 All inspection records shall be numbered and filed, and kept for one year for future reference. Additional notes:
This specification was proposed by the National Technical Committee for Food Industry Standardization. This specification was drafted by the Shanxi Provincial Light Industry Department, Sichuan Provincial Food Sanitation Supervision and Inspection Institute, etc. The main drafters of this specification are Kang (Wang Xuan) and Wang Yuantai. This specification is entrusted by the Ministry of Health to the Ministry of Health Food Sanitation Supervision and Inspection Institute for interpretation. Approved by the Ministry of Health of the People's Republic of China on April 14, 1988 and implemented on January 1, 1989
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