Some standard content:
National Standard of the People's Republic of China
Hygienic specifications of factory for yellow rice wine
Hygienic specifications of factory for yellow rice wine 1 Subject content and applicable scope
GB12698-90
1.1 This specification is formulated to strengthen the hygienic management of yellow rice wine production industrial enterprises, improve product quality and ensure the health of consumers. 1.2 This specification is applicable to factories that use low-alcohol yellow rice wine made from inferior rice, corn and other grains through steaming, adding malt koji, yeast (or bran koji) and yeast starter, and saccharification and fermentation.
2 Reference standards
GB394 Alcohol
GB2757 Hygienic standards for distilled spirits and blended spiritsGB2760 Hygienic standards for the use of food additivesGB5749 Hygienic standards for drinking water
3 Terms and terms
3.1 Yellow wine: refers to low-alcohol fermented wine made from rice, corn and other grains through steaming, adding wheat koji, yeast (gluten koji), yeast, and saccharification and fermentation.
3.2 Wheat koji: a fermentation agent made from wheat through natural fermentation. 3.3 Gluten koji (for mechanized processes): a saccharification and fermentation agent made from wheat bran as the main raw material and cultivated under solid conditions to grow pure microorganisms.
3.4 Wine yeast (used in traditional craft): It is made of coarse rice flour, spicy radish, etc., and is kept warm under solid conditions and naturally fermented. It contains a variety of saccharification and fermentation bacteria. It is used as an inoculant for saccharification bacteria and fermentation bacteria in brewing yeast. There are two common types: black yeast and white yeast. 3.5 Wine yeast
3.5.1 Wine yeast for traditional craft (rin rice wine): It is made of glutinous rice, wine yeast, wheat koji, and water. It is made of saccharification and fermentation. It is also called rin rice wine. It is named after the operation surface of rice being cooled by cold water. 3.5.2 Wine yeast (yeast) for mechanized process: It is a starter made by culturing yeast growth under liquid conditions with rice, wheat koji, UV-11 bran koji, yeast, lactic acid, water, etc. as raw materials and auxiliary materials. 3.6 Slurry water: It is the rice soaking water after 20 days of soaking. It contains a large amount of organic acids and amino acids. It is conducive to yeast growth, inhibits miscellaneous bacteria, and forms the special flavor of rice wine.
3.7 Traditional process: mainly manual operation, soaking rice, saccharification and fermentation are all carried out in earthenware jars, the production cycle is long, and the wine flavor is better. 3.8 Mechanized process: mechanized operation replaces heavy manual labor, iron barrels and iron cans replace earthenware jars for soaking rice, saccharification and fermentation, the output is large, but the flavor is not as good as traditional process.
3.9 Blending: refers to the process of mixing different qualified semi-finished or finished wines to achieve a certain quality standard of basic wine.
) Packaging materials: refers to wine jars, wine bottles, bottle caps, bottle stoppers, trademarks, cartons, wooden boxes, plastic boxes, etc. 3.10
Approved by the Ministry of Health of the People's Republic of China on March 18, 1991306
Implemented on October 1, 1991
GB 12698--90
3.11 Disinfection: Use chemicals or physical methods that meet food hygiene requirements to reduce the number of microorganisms to a level that does not cause harmful contamination of rice wine without affecting product quality. 3.12 Cleaning and washing: Remove dirt, rice wine residue, dust, grease and all other impurities. 4 Hygienic requirements for raw and auxiliary materials and their transportation and storage 4.1 Raw materials
The main raw materials used in production must meet the national food hygiene standards, and raw materials that are moldy, deteriorated, contain toxic and harmful substances, or are contaminated by toxic and harmful substances must not be used.
4.2 Auxiliary materials
4.2.1 Wine yeast
The raw materials used in production must meet food hygiene requirements. 4.2.2 Wheat koji
should have the color and aroma of normal wheat koji, and moldy or spoiled wheat koji shall not be used. 4.2.3 Gluten koji
should have the color and aroma of normal gluten koji, and moldy or spoiled gluten koji shall not be used. The culture strains shall be pure strains and shall not be contaminated by foreign bacteria.
4.2.4 Distillers
The raw materials and auxiliary materials used to produce the distillers, including certain chemical reagents, lactic acid, etc., and the production process shall meet the food hygiene requirements. 4.2.5 The acidity of the pulp water (calculated as succinic acid) shall be ≤0.3%. 4.2.6 Caramel color
must comply with the national GB2760.
4.2.7 Liquor and alcohol
The liquor or edible alcohol added during the fermentation of yellow wine shall comply with the alcohol standards of GB2757 or GB394, which are above Grade II. 4.3 Transportation
4.3.1 Containers
Containers used to store raw materials, auxiliary materials and finished products must be corrosion-resistant, non-toxic, dry, clean and should be cleaned and disinfected frequently. 4.3.2 Transportation
The means of transportation must be dry and clean. During transportation, they must not be shipped together with toxic and harmful items to prevent contamination. 4.4 Storage
Raw materials and auxiliary materials should be stored in a cool, ventilated, dry, clean warehouse with insect and rodent prevention facilities. Raw materials and auxiliary materials in the same warehouse should be stored separately to avoid mixing, and the warehouse should be cleaned frequently to keep it clean. 5 Hygienic requirements for factory design and facilities
5.1 Site selection
The factory must be located in a dry area with convenient transportation, sufficient water resources, and a clean surrounding environment. There must be no dust, harmful gases, radioactive substances or diffuse pollution sources and other areas that endanger the safety and hygiene of rice wine production. 5.2 Roads and Sites
The main roads of the factory and the roads leading into the site should be paved with hard surfaces suitable for vehicle traffic, such as concrete or asphalt, and should be flat and free of water accumulation. The site should have adequate drainage systems. The exposed ground in the factory area should be greened and kept clean. 5.3 Building Design and Construction
5.3.1 General Plan Layout (Layout)
5.3.3.1 The factory layout should be divided into production area and living area, and the production area should be on the downwind side of the living area. The production area should have separate rooms for raw material processing, bottle washing, fermentation, pressing and filling.
GB12698—90
5.3.3.2 The building structure should be perfect, the layout should be reasonable, and it should be regularly maintained and kept in good condition. At the same time, it should be considered that the storage, transportation and processing of raw materials and finished products should prevent cross contamination of semi-finished products to meet the process hygiene requirements. 5.3.3.3 The layout of production equipment and buildings in each workshop should take into account the requirements of process operation for temperature and humidity to prevent the adjacent workshops from being affected. 5.4 Buildings
5.4.1 Height
5.4.1.1 The height of the processing workshop should meet the needs of process hygiene, equipment installation and maintenance. 5.4.1.2 The per capita floor area of the workshop staff (excluding equipment space) shall not be less than 1.5m2, and the height shall not be less than 3m. The per capita space shall not be less than 10 m.
5.4.2 Floor
5.4.2.1 The floor of the production workshop should be paved with water-proof, non-absorbent materials, non-toxic and anti-corrosion materials (acid-resistant bricks, terrazzo, cement bricks, red steel bricks, etc.), and should have a slope of 1% to 2%. A floor drain should be set at the lowest point of the ground to ensure that there is no water accumulation. 5.4.2.2 The ground should be free of cracks and easy to clean, wash and disinfect. 5.4.3 Roof
The roof or ceiling should be constructed of non-absorbent and condensation-reducing materials, with light colors and easy to clean. The structure should be able to prevent insect pests, water accumulation, dirt accumulation and mold growth.
5.4.4 Walls
5.4.4.1 The walls should be covered with smooth, light-colored, impermeable, non-absorbent and non-toxic materials. Walls above 1.5m from the ground should be paved with white tiles or other wall skirts.
5.4.5 Doors and Windows
5.4.5.1 Doors and windows should be tight and should be made of easy-to-close, non-deformable and corrosion-resistant materials. The protective doors should be able to open and close on both sides and be located in a position that is conducive to health protection.
5.4.5.2 The window sill should be located 1m above the ground and the inner side should be at a 45° angle. 5.4.5.3 The doors and windows of the pressing, filling, koji making and sterile rooms should be dustproof and flyproof, and the screen doors should be removable for washing. 5.4.6 Passages
5.4.6.1 The passages should be wide and convenient for sanitary protection. 5.4.6.2 Stairs, walkways, elevators, hoists, balconies, etc. should be easy to clean and wash. 5.4.7 Warehouses
The design of the warehouse must take into account ventilation, shade and dryness. The storage capacity must be adapted to the production capacity, the ground should be higher than the outside of the warehouse, and the passages should be convenient for people and vehicles to pass.
5.5 Sanitary facilities
5.5.1 Water supply system
5.5.1.1 Water for production: There should be sufficient water for production. If water storage equipment is required, measures should be taken to prevent pollution. The water quality should comply with the provisions of GB5749.
5.5.1.2 Non-drinking water: Water used for fire fighting and other purposes (not in contact with rice wine) should be transported through pipelines that are clearly distinguished from drinking water pipes and must not be cross-connected with the drinking water delivery system. 5.5.2 Wastewater and waste gas treatment system
The factory must have a wastewater and waste gas treatment system, and regularly maintain it to maintain good working conditions. The discharge of wastewater and waste gas should comply with national emission standards.
5.5.3 Dressing room
The factory must have a dressing room that is suitable for the production workshop and the number of production personnel, and it must be connected to the production workshop. Storage wardrobes or hangers and shoe boxes (racks) should be set up indoors. A certain distance must be kept between wardrobes, and a dressing mirror must be provided for self-inspection by the staff. 5.5.4 Shower room
GB 12698-90
The factory must have a shower room that is suitable for the number of employees. The shower room nozzle is generally set for 20 to 25 people per shift. 5.5.5 Toilet
The factory must have a toilet that is suitable for the number of employees. Generally, one is set for 20 people per shift. The location should be appropriate, well ventilated, clean and hygienic. The door should not open directly to the workshop, and should be equipped with screen windows, screen doors, timed flushing devices and hand washing equipment. The ground should be flat for flushing.
5.5.6 Hand washing and disinfection facilities
There should be convenient cold (hot) water hand washing facilities and nail brushes, cleaning agents, disinfectants, etc. for hand washing at the entrance of the production workshop and at appropriate locations in the workshop that will not cause re-contamination of hands; the downpipe of the hand washing facilities should be introduced into the drainage pipe. The hand washing faucet switch should be foot-operated or elbow-operated. The hand washing faucet should be set at one for every 10 workers in each shift of less than 200 people, and one for every additional 20 workers in more than 200 people. 5.5.7 Lighting
The factory should have sufficient natural lighting and artificial lighting. The lighting system of the processing workshop shall not be lower than the standard IV level. The mixed illumination of the working surface of the inspection site shall not be lower than 5401x (lux), the working surface of the processing site shall not be lower than 2201x (lux), and other places shall not be lower than 1101x (lux). Light bulbs and lamps hanging above food in the workshop must have safety protection devices to prevent them from breaking and contamination. 5.5.8 Waste storage facilities
There should be waste storage facilities away from the production workshop, and the design of the facilities should prevent pests from entering the waste. Waste shall not overflow and shall be removed from the factory in a timely manner.
5.6 Equipment and tools
5.6.1 Materials
All equipment, pipelines, coatings, tools and containers that come into contact with rice wine production must be made of non-toxic, odorless, corrosion-resistant, easy to clean materials that do not react chemically with rice wine, and the surface should be smooth. 5.6.2 Construction and installation
The construction of all equipment management and tools, the installation and positioning of fixed equipment and pipelines should be convenient for thorough cleaning and disinfection. 5.6.3 Instrumentation equipment
Each production workshop and wine warehouse should be equipped with thermometers, hygrometers, sugar meters, alcohol meters and pressure gauges according to process and technical requirements. 6 Factory Hygiene Management
6.1 Maintenance
The factory buildings, equipment, pipelines, tools, drainage systems and other mechanical facilities must be kept in good condition. Under normal circumstances, a comprehensive inspection shall be carried out at least once a year, and problems shall be repaired in time. 6.2 Cleaning and Disinfection
6.2.1 After work every day, the operation floor, operation table, walls, equipment, pipelines, containers, drainage ditches, etc. must be thoroughly cleaned or disinfected to keep the workshop clean.
6.2.2 The dressing room, bathroom, and toilet should be cleaned or disinfected regularly to keep them clean. 6.2.3 The passages and surrounding areas of the factory buildings shall not be piled with debris and shall be kept clean. 6.3 Pest Control
6.3.1 The factory shall regularly and when necessary, carry out pest control around the factory area to prevent the growth of pests. 6.3.2 When using various pesticides in the factory or workshop, they must be approved by the special management department and used by designated personnel in accordance with the regulations of the health department. After use, the contaminated equipment and blood must be thoroughly cleaned to remove residues. 6.3.3 It is prohibited to raise poultry and livestock in the factory. 6.4 Management of dangerous goods
The factory must set up special rooms, boxes, and cabinets to store various dangerous goods and items that are dangerous to health. These items must be labeled with toxicity and usage rules, and must be approved by the relevant departments before use. 6.5 Sanitation implementation rules
GR12698--90
The factory should formulate sanitation implementation rules based on the requirements of this specification, and have enough trained and qualified full-time or part-time sanitation management personnel to ensure the implementation of this specification.
7 Hygiene and health requirements for operators
7.1 Hygiene education
The factory should provide hygiene knowledge education for new and temporary workers, and regularly carry out publicity and education on the "Food Hygiene Law of the People's Republic of China (Trial)" and this specification for the factory's employees, so that education has plans and assessments have standards, and the hygiene training work is institutionalized and standardized.
7.2 Personal hygiene
7.2.1 When working, production personnel must wear clean work clothes and work hats, and wash and change them frequently, maintain good personal hygiene, and are not allowed to wear work clothes and hats to enter places unrelated to production. 7.2.2 Production personnel must wash their hands before going to work and after going to the toilet. 7.2.3 Production personnel shall not bring personal items and accessories unrelated to production into the workshop. Eating food, smoking and spitting charcoal on the ground are not allowed in the workshop.
7.3 Health requirements
The health requirements for production personnel must comply with the provisions of Article 25 of the National "Food Hygiene Law of the People's Republic of China (Trial)". 7.4 Visits
When outsiders are allowed to visit the workshop, they should comply with the relevant provisions of this specification on wearing work clothes and hats, washing hands, etc. 8 Production process hygiene requirements
8.1 Requirements for raw and auxiliary materials
8.1.1 Raw and auxiliary materials should meet the requirements of 4.1, 4, and 2. Raw materials with more inclusions and excessive moisture should be screened, graded and dried. If they still do not meet the requirements, the factory should reject them. 8.1.2 The raw materials for producing yeast, wheat koji, bran koji, yeast, and culture, wine, and yeast must be inspected and screened before production. Those that do not meet the requirements are not allowed to be put into production. bzxz.net
8.2 Water requirements
Drinking water and non-drinking water shall be in accordance with the provisions of 5.5, 1.1, and 5.5.1.2. 8.3 Bacteria culture, koji making, yeast (mechanized process) 8.3.1 Bacteria culture, koji making, yeast cutting equipment, tools, etc. must be regularly rinsed and disinfected. Culture containers, instruments and culture medium must be strictly sterilized before use.
8.3.2 The sterile room must be disinfected with ultraviolet light before inoculation, and operators must wash and disinfect their hands. When entering the sterile room, you must wear work clothes and masks to ensure that the inoculation is carried out under sterile conditions. 8.3.3 Strictly control the culture temperature and humidity to ensure that the koji grows and reproduces in a pollution-free and good environment. 8.3.4 The strains must be frequently separated, screened, and rejuvenated. New strains must be identified by relevant departments before they can be used. 8.4 Wine making
8.4.1 Rice soaking
When soaking rice, the upper layer of impurities should be skimmed off to ensure the hygienic quality of the product. 8.4.2 Rice steaming
When steaming rice, steam the rice thoroughly to promote complete saccharification and fermentation and prevent the wine from becoming sour. 8.4.3 Spread (drenched) rice
After the rice is steamed, it needs to be spread to cool or sprinkled with water. Tools, containers and places should meet food hygiene requirements. 8.4.4 Saccharification and fermentation
Attention should be paid to the pressure, humidity, saccharification rate and liquefaction rate, acidity, etc. When the wine becomes sour, it should not be neutralized with lime to reduce the acidity, but for the purpose of flavoring, a small amount of clarified lime water can be added before filtration. However, the calcium oxide content of the finished product shall not exceed 0.5%. 8.4.5 Filter pressing
The filter press, filter cloth and filter rubber plate must be cleaned before use and disinfected with boiling water or 75% alcohol. 8.4.6 Filling
8.4.6.1 Cleaning and disinfection of containers: wine jars (including lotus leaf chopstick shells for sealing the jars) and wine bottles (including bottle inner caps, bottle stoppers and bottle outer caps) must be cleaned and disinfected before use.
8.4.6.1.1 Automatic bottle washing machines must have accurate and effective temperature indicating devices and sodium hydroxide solution concentration testing devices. 8.4.6.1.2 Non-automatic bottle washing devices must be soaked in 55℃, 2%~5% sodium hydroxide solution for 5 minutes, and then washed, backwashed with clean water, emptied, and inspected by sensory organs (light inspection).
8.4.6.1.3 After washing, 75% alcohol or dry or wet heat disinfection can be used. 8.4.6.2 Filling: The filling machine used for filling jars must be sterilized with boiling water before use, and the interface should use edible rubber tubes. The filling machine and capping machine used for bottle filling should be used after qualified debugging. They must be sterilized with boiling water before use. The bottle mouth must not be touched by hand during operation. After capping, the product must remain impermeable.
8.4.7 Sterile
The finished wine should be sterilized by the pasteurization process. 8.4.8 Marking
The product must have a trademark, indicating the product name, origin, production date and batch number, etc. and comply with the provisions of GB7718. 9 Storage and transportation of finished products
9.1 Finished wines must be stored in warehouses according to their varieties to prevent them from being mixed. The warehouses must be regularly ventilated, cleaned and disinfected. 9.2 Bottled wines must be shipped in boxes or cartons. There must be anti-pressure and anti-collision spacers in the boxes. 9.3 The transportation vehicles should be clean and dry. During transportation, they must be equipped with covering tools such as sewing cloth to avoid strong vibrations, sun exposure and rain. It is strictly forbidden to ship them together with toxic and corrosive items.
10 Quality Inspection
10.1 The factory must have a quality inspection agency that is compatible with its production capacity, a sound quality inspection system, and professionally trained and qualified quality inspection personnel.
10.2 The inspection agency shall conduct sampling and inspection according to the inspection methods prescribed by the state. Any products that do not meet the standards shall not be allowed to leave the factory. The finished products leaving the factory must have a product quality certificate.
10.3 All inspection records shall be numbered and filed for a period of three years. Additional Notes:
This specification is proposed by the Ministry of Health of the People's Republic of China. This standard is under the jurisdiction of the Food Hygiene Supervision and Inspection Institute of the Ministry of Health. This standard was drafted by the Zhejiang Provincial Food Hygiene Supervision and Inspection Institute and Hangzhou Winery. The main drafters of this standard are Lu Desheng, Cong Liming, Shen Agen, and Zhang Qijuan.
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