Some standard content:
National Standard of the People's Republic of China
Hygienic specifications of pastry factory
Hygienic specifications of pastry factory1 Subject content and scope of application
GB8957-88
This specification applies to processing factories that use grain, oil, sugar, eggs and other main raw materials as the basis, add appropriate amounts of auxiliary materials, and go through the processes of preparation, molding, and maturation to manufacture pastries. 2 Terminology
2.1 Pastry: Food made from grain, oil, sugar, eggs and other main raw materials as the basis, add appropriate amounts of auxiliary materials, and go through the processes of preparation, molding, and maturation.
2.2 Raw materials: Main raw materials used in the production and processing of pastries, such as oil, sugar, flour, eggs, etc. 2.3 Auxiliary materials: Other materials other than the main raw materials used in the production and processing of pastries, such as fruits, candied fruits, food additives, etc.
2.4 Pastry cold room: refers to a workshop specially used for the production of decorated pastries. 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 regulations. Edible-grade food additives that are permitted by the state and produced by designated factories must be used. 3.1.2 When purchasing raw and auxiliary materials, the seller must be asked for the inspection certificate or test report of the batch of raw and auxiliary materials. If necessary, a field investigation should be conducted at the source production and processing site to understand the overall hygiene quality. 3.2 Transportation
The factory should be equipped with special raw and auxiliary material transportation vehicles, which should be washed regularly and kept clean at all times. When transporting raw and auxiliary materials, pollution should be avoided, and the following should be achieved: dustproof, rainproof, light loading and unloading, and no scattering or leakage. 3.3 Storage
3.3.1 Raw and auxiliary materials must be strictly inspected before entering the warehouse. Those that are found to be unqualified or have no inspection certificate and no test report will be refused entry.
3.3.2 The warehouse of raw materials and auxiliary materials must be well ventilated, cleaned regularly, disinfected regularly and kept clean; there should be moisture-proof, rodent-proof, mildew-proof and insect-proof facilities.
3.3.3 Solid raw materials and auxiliary materials should be stored 20-25cm from the ground and more than 30cm from the wall, classified, positioned and stacked, and clearly marked. Liquid raw materials should be stored in sealed tanks and transported by pipelines. Auxiliary materials that are easily contaminated (such as jam, stuffing, etc.) should be stored separately from other raw materials to prevent cross contamination. 4 Factory design and facility hygiene
4.1 Site selection
The pastry factory must be built in an area without harmful gases, smoke, dust, sand and other substances that endanger food safety and hygiene. There shall be no manure pits, garbage stations (yards), sewage pools, open pit toilets, etc. within 30m. There shall be no manure fields within 1500m. 4.2 Factory and Roads
4.2.1 The production and living areas of the factory should be separated. The layout of the production area should be reasonable. 4.2.2 The factory area should be greened. The main roads in the factory area should be paved with cement, asphalt or stones to prevent dust. The road surface should be flat and free of water, and there should be a good drainage system. 4.3 Sanitary Facilities in the Factory Area
4.3.1 Temporary storage facilities for garbage and waste should be set up away from the pastry processing workshop. Garbage and waste must be cleared out of the factory on the same day. The facilities should be made of materials that are easy to clean and disinfect: the structure should be tight, which can prevent pests from invading and avoid waste from contaminating food, production water, equipment and roads. 4.3.2 Boilers (including tea boilers) should be located on the leeward side of the main wind direction in the factory area all year round, and there should be smoke and dust removal measures. The smoke and dust emissions must comply with the provisions of GB3841 "Boiler Smoke Emission Standards". 4.3.3 All machines and equipment that generate noise and vibration during production should be equipped with noise reduction and shockproof facilities. 4.3.4 The factory toilets should have flushing and hand washing facilities and fly and insect prevention facilities. The wall skirts should be built with light-colored tiles or equivalent building materials. The floor should be flat, easy to clean and disinfect, and kept clean at all times. The toilet should be more than 25 meters away from the production workshop. 4.4 Factory buildings and facilities
4.4.1 The factory buildings should be reasonably laid out according to the process flow. There must be production workshops, raw material warehouses and finished product warehouses for raw material and auxiliary material processing, production and processing, finished product packaging, etc. that are suitable for product types and output. Products that require cold processing should have special processing workshops.
4.4.2 There must be well-ventilated, brightly lit, clean and hygienic dressing rooms, toilets, workrooms and shower rooms connected to the workshops that are suitable for production personnel. These places should be reasonably laid out, and the toilet doors and windows should not be directly opened to the production workshop.
4.4.3 The walls and floors of the workshops should be built with impermeable, moisture-proof and easy-to-wash materials. The wall should be over 3m high, with a 1.5m wall skirt (white tiles or equivalent materials) below. The floor should be slightly inclined towards the drain to facilitate cleaning and flushing. The drain should have a flip bowl or nose cover. The corners of the wall, the ground and the top should be arc-shaped. The inner window sill should be inclined downward at 45 degrees.4.4.4 The production workshop should have sufficient light, and the doors and windows must have fly, insect and rat prevention measures to ensure that there are no flies, insects or rats in the workshop.
4.4.5 The entrances and exits of the workshop should be equipped with cold and hot water hand washing and disinfection facilities that are suitable for the number of production personnel and do not require manual switches, and hand drying facilities should be provided.
4.4.6 Each workshop should have a special washing room for tools and parts; and cold and hot water facilities should be provided. 4.4.7 The water and steam pipes in the workshop should be kept away from the top of the operation site. The lamps should have protective covers to prevent them from being broken and mixed into the food.
4.4.8 The installation position of fixed equipment in the production workshop should be convenient for cleaning and disinfection, 25 to 30 cm away from the wall, and the transmission part of the equipment should be covered with a protective cover.
4.4.9 The production operation table (table) and tools and containers that directly contact food should be made of hard wood or other materials that are not toxic to the human body; the surface should be smooth and free of pits and cracks. 4.5 Western pastry cold room
4.5.1 It should be closed, with air conditioners and ultraviolet sterilization lamps installed in the room, and a refrigerator. 4.5.2 In addition to meeting the requirements of 4.4.2 of this specification, the dressing room needs to have two dressing facilities. There should be a buffer room between the operating room and the dressing room. There should be cold and hot water hand washing and disinfection facilities at the entrance. The door between the first and second dressing rooms should have an air curtain. There should be an ultraviolet lamp in the second dressing room. 5.1 The factory shall formulate detailed rules for the implementation of hygiene in accordance with the requirements of this specification. 5.2 The factory and workshop shall be equipped with qualified full-time hygiene management personnel, who shall be responsible for supervising all staff to implement the relevant provisions of this specification according to the prescribed authority and responsibility. The number of hygiene management supervisors shall account for 2-4% of the total number of people in the factory. 5.3 The equipment and tools in the processing workshop shall be regularly inspected and maintained, and must be guaranteed to operate normally and meet the hygiene requirements. 5.4 After work every day, the floor, walls, machines, operating tables, tools, containers, etc. in the processing site shall be thoroughly cleaned and wiped, and disinfected when necessary. Tools shall be stored in special cabinets according to categories. 5.5 Pest control
5.5.1 Pest control shall be carried out regularly or when necessary around and within the factory area to prevent the growth of pests. 5.5.2 When using pesticides in the workshop, appropriate measures shall be taken in accordance with the regulations of the health department to prevent contamination of food, equipment, tools and containers. After using pesticides, they shall be thoroughly cleaned to remove residual agents. 5.6 All personnel directly involved in pastry processing must have two sets of work clothes and hats, which should be washed and changed frequently to keep them clean. 6 Personal hygiene and health requirements
Health examination
Pastry processing personnel and related personnel shall undergo a health examination at least once a year, and accept temporary examinations when necessary. New or temporary personnel must undergo a health examination and obtain a health certificate before they can work. The factory should establish employee health records.
6.2 Health requirements
Anyone with any of the following diseases shall not work in the pastry processing workshop: infectious hepatitis: active pulmonary tuberculosis: intestinal infectious diseases and intestinal infectious disease carriers; suppurative or exudative skin diseases, scabies; hands with trauma; other diseases that hinder food hygiene.
6.3 Health education
New or temporary personnel must receive health and safety education before they can work. 6.4 Personal Hygiene
6.4.1 Pastry processing personnel should maintain good personal hygiene, take a bath, have their hair cut and change clothes frequently, and should not have long nails or wear nail polish or other cosmetics.
6.4.2 Pastry processing personnel must wear the factory's uniform work clothes, work hats, and work shoes (socks) when entering the workshop; hair must not be exposed: work clothes and work hats must be changed every day. Personal items and accessories not related to production must not be brought into the workshop. 6.4.3 Pastry processing personnel must not wear work clothes, work hats, and work shoes to enter places not related to production. 6.4.4. It is strictly forbidden for all personnel to eat food, smoke, spit anywhere, and litter waste in the workshop. 6.4.5 Pastry processing personnel should consciously abide by various health systems and develop good hygiene habits; they must wash their hands and disinfect before operation, and their clothes and hats must be neat. Operators in the cold processing workshop of Western pastries must wear masks. 6.5 Non-processing personnel must comply with the provisions of 6.4.2 of this specification when they are allowed to enter the pastry processing workshop. 7 Hygiene in the pastry processing process
7.1 Raw and auxiliary materials
7.1.1 The raw and auxiliary materials entering the factory must meet the requirements of 3.1. The raw and auxiliary materials used must meet the various health standards or regulations stipulated by the state. They must be strictly inspected before feeding, and unqualified raw and auxiliary materials shall not be put into production. 7.1.2 There should be a special auxiliary material rough processing workshop. Various auxiliary materials must be selected before use, and auxiliary materials that are moldy or contain impurities shall not be used. bzxZ.net
7.1.3 There should be a special egg washing room with egg lighting and egg washing and disinfection facilities. 7.1.3.1 Egg selection: Pick out all broken eggs and inferior eggs. 7.1.3.2 Egg washing: Soak the selected qualified eggs in water and then wash away the dirt. 7.1.3.3 Disinfection: Soak in 3~5% bleaching powder supernatant for 3~5 minutes and then wash the bleaching powder liquid with clean water. 7.1.4. The main raw and auxiliary materials such as oil, sugar, flour, eggs, etc. should be sieved and filtered before feeding. 7.2 Water for production
Water for production must comply with the provisions of GB5749 "Sanitary Standard for Drinking Water". 7.3 Cleaning and disinfection
7.3.1 The baking trays used for processing cakes should be used and wiped by a dedicated person (must be wiped with a clean rag). The operating table, machinery and equipment, and tools should be carefully checked before use to see if they meet the hygiene requirements: they should be cleaned and disinfected after use, and covered tightly with dust covers.
7.3.2 There should be a special room (room) for cleaning cake containers (wooden boxes, plastic boxes). Cleaning containers should be carried out in steps.
7.3.2.1 Soak in hot water.
7.3.2.2 Scrub with detergent.
7.3.2.3 Soak in 5% bleach solution for 2~3 minutes. Other disinfectants can also be used. 7.3.3.4 The containers must not directly touch the ground after cleaning and disinfection. 7.4 Leftovers and scraps
Leftovers, defective products and scraps during the processing of cakes should be processed again in time if they meet the relevant hygiene standards, otherwise they should be disposed of in time. Leftovers should not be stored after get off work to avoid spoilage and contamination of finished products. 7.5 Finished product packaging
7.5.1 The packaging paper, plastic film and cartons used to package cakes must comply with the provisions of GB9693 "Sanitary Standard for Polypropylene Resin for Food Packaging" and GBn147 "Sanitary Standard for Paper for Food Packaging". It is strictly prohibited to use recycled paper (including cardboard) to package cakes.
7.5.2 Small-package cakes should be packaged in a special packaging room. The room is equipped with a special operating table, special warehouse and hand washing and disinfection facilities.
7.5.3 The packaging marks of boxed, bagged and other small-package cakes must comply with the provisions of GB7718 "General Standard for Food Labeling".
8 Sanitation of finished product storage and transportation
8.1 Bulk cakes must be stored in clean wooden boxes or plastic boxes. There must be lining paper in the box to cover the cakes tightly. 8.2 The finished product warehouse should have moisture-proof, mildew-proof, rat-proof, fly-proof, insect-proof and pollution-proof measures. The warehouse should be well ventilated and dry. When storing cakes, they should be classified, positioned and stacked, 20 to 25 cm from the ground. 30 cm from the wall, and with obvious classification signs. Other items are prohibited from being stored in the warehouse.
8.3 Unqualified products are prohibited from entering the warehouse. 8.4 Special dust-proof vehicles must be used when transporting finished products. The vehicles should be cleaned at any time, cleaned and disinfected regularly. Special vehicles for finished products are not allowed to store other items.
8.5 All kinds of transportation vehicles are prohibited from entering the finished product warehouse. 9. Hygiene and quality inspection management
9.1 The factory must have a hygiene and quality inspection organization that is commensurate with its production capacity, and be equipped with professionally trained and qualified inspection personnel.
9.2 The inspection organization should have inspection rooms and laboratories, and should have the instruments and equipment required for inspection and testing. 9.3 The inspection rooms and laboratories should conduct physical, chemical, microbiological and other inspections in accordance with the inspection methods (standards) prescribed by the state. Any product that does not meet the standards shall not leave the factory. 9.4 The original records of various inspections shall be kept for three years for future reference. Additional notes:
This specification was proposed by the National Food Industry Association. This specification was drafted by Beijing Pastry Food Industry Company, Beijing Food Sanitation Supervision and Inspection Institute, etc. The main drafters of this specification were Jin Lianfu and Du Jiuxin. This specification was 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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