GB 16330-1996 Hygienic specification for drinking natural mineral water plants
Some standard content:
GB16330—1996
This standard adopts part of the content of CAC/RCP33-1985 "Hygienic Specifications for the Collection, Processing and Sale of Natural Mineral Water" in a non-equivalent manner.
This standard is proposed by the Health Supervision Department of the Ministry of Health. The responsible drafting unit of this standard is the Food Hygiene Supervision and Inspection Institute of the Ministry of Health; participating drafting units are: Fujian Provincial Health and Epidemic Prevention Station, Guangdong Provincial Health and Epidemic Prevention Station, Xiamen Longsheshan Mineral Water Factory, Beijing Health and Epidemic Prevention Station, Liaoning Provincial Food Hygiene Supervision and Inspection Institute, Zhejiang Provincial Health and Epidemic Prevention Station and Environmental Health Monitoring Institute of the Chinese Academy of Preventive Medicine. The main drafters of this standard are: Bao Dayue, Lin Shengqing, Mu Yuanpu, Shi Gensheng, Deng Feng, Ji Huashan, Wen Yan, Xu Jikang, Wang Zheng, Tao Yong.
This standard is interpreted by the Food Hygiene Supervision and Inspection Institute of the Ministry of Health, the technical unit of the Ministry of Health. 1996
1Scope
National Standard of the People's Republic of China
Hygienic specifications of factory for drinking natural mineral water
Hygienic specifications of factory for drinking natural mineral waterGB16330
This specification specifies the hygienic requirements of water sources and hygienic protection, building design and facilities, hygienic management, production process, storage and transportation of drinking natural mineral water enterprises.
This specification is applicable to drinking natural mineral water production enterprises. Drinking purified water and other bottled (or barreled) drinking water production enterprises shall refer to it.
2Cited standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. At the time of publication of the standard, the versions shown are valid. All standards are subject to revision, and parties using this standard should explore the possibility of using the latest version of the following standards. GB4789-94 Food Microbiology Inspection
GB7718-1994 General Standard for Food LabelingGB8537-1995 Drinking Natural Mineral Water
GBJ7384 Cleanroom Design Specifications
3 Water Source and Sanitary Protection
3.1 The source water used for processing must be drinking natural mineral water approved by the state and authorized provincial and above approval agencies in accordance with GB8537.
3.2 Sanitary Protection Zone
3.2.1 The first sanitary protection zone must be set up within a radius of 15m outside the spring (well). The area should be covered with cement with a thickness of more than 20cm and have a certain slope to drain water outward. There are closed buildings at the water intake point and they are managed by special personnel. It is strictly forbidden for unrelated staff to live or stay within the area; equipment or items unrelated to water intake shall not be placed, and it is forbidden to build buildings unrelated to mineral water diversion; all factors that may cause mineral water pollution shall be eliminated. 3.2.2 The second health protection zone shall not be set up within a radius of 30m from the spring (well), and shall not have residential areas, toilets, puddles, garbage, waste residues or sewage pipes. It is strictly prohibited to set up water diversion projects that may cause changes in the quality, quantity and temperature of mineral water, and it is strictly prohibited to carry out economic engineering activities that may cause aquifer pollution. The Ministry of Health of the People's Republic of China approved GB16330-1996 on June 19, 1996
Implementation on September 1, 1996
3.2.3 The third health protection zone shall have a protection radius greater than 100m. Within this range, it is prohibited to discharge industrial and domestic wastewater, use pesticides and fertilizers, and there shall be no activities that damage the hydrogeological conditions of the water source. 3.2.4 The boundaries of the above-mentioned health protection zones at all levels must be marked with fixed signs, and their scope can be appropriately expanded according to the topography, landform, hydrogeological conditions and surrounding environmental sanitation conditions of the water source. 4 Hygienic requirements for mineral water collection
4.1 Artificial exposed pipes or natural exposed springs should be mined according to the permitted mining volume: For natural exposed mineral water, a closed self-flowing building should be built on the basis of clearing the weathered residual layer and dirt around the spring mouth to prevent pollution caused by natural or human factors.
4.2 The designed water collection capacity of the water collection equipment should match the permitted mining volume. 4.3 If there is no water storage equipment, it should be reasonably designed according to the daily filling volume to shorten the water storage time as much as possible; it should be closed and easy to drain and clean to avoid the formation of dead water layer.
4.4 Water collection equipment, water pipelines and water storage equipment must be cleaned and disinfected regularly. 5 Hygienic requirements for factory design and facilities
5.1 Design
5.1.1 All food hygiene parts of new, expanded and renovated engineering projects should be designed and constructed in accordance with the relevant provisions of this standard.
5.1.2 The mineral water factory shall submit the general layout of the factory; production process flow; quality and sanitation standards of water source, semi-finished products and finished products and other relevant information to the provincial food hygiene supervision agency for reference. 5.2 Site selection
5.2.1 The site shall be selected near the mineral water source, with high and dry terrain, convenient transportation and no flood damage. 5.2.2 There shall be no dust, smoke, ash sand, harmful gases, radioactive substances and other diffuse pollution sources around the factory area, and there shall be no potential places for insects to breed in large numbers.
5.2.3 There shall be a 15-20m protection zone between the buildings in the production area and the outer edge highway or road. 5.3 Layout
5.3.1 The production area and living area shall be separated.
5.3.2 The layout of buildings and equipment shall be reasonably connected with the process flow, and the building structure shall be perfect to meet the production process and quality and sanitation requirements.
5.3.3 The layout of the production area should conform to the process flow, reduce relocation and round trips, and avoid the mixing and crossing of human and material flows. 5.4 Roads
The factory roads should be paved with easy-to-clean concrete, asphalt and other hard materials, and the road surface should be flat and free of water accumulation. 5.5 Greening
Green belts should be set up between factory buildings and between factory buildings and roads. The exposed ground in the factory area should be greened. 5.6 Factory Buildings and Facilities
GB16330—1996
The equipment and use area of production, processing and storage sites should be adapted to the variety and quantity of products. 5.6.2 The per capita floor area in the production workshop shall not be less than 2.0m (excluding the floor area of equipment). 5.6.3 The ground should be paved with impermeable, non-absorbent, non-toxic and non-slip materials. The ground should have no gaps and be easy to clean and disinfect. The ground should have an appropriate slope (preferably 1.0-1.5%) and a good drainage system. 5.6.4 The walls should be paved or coated with light-colored, mildew-proof, impermeable and non-toxic materials. The surface should be flat and smooth and easy to wash and disinfect. The top corners, wall corners and ground corners should be curved to prevent dirt accumulation and easy to clean. 5.6.5 The ceiling should be coated or decorated with light-colored materials that are non-absorbent, smooth, mildew-proof and leak-proof. There should be an appropriate slope to reduce the effect of condensation water dripping in the structure. 5.6.6 Doors and windows should be tight and made of non-deformable and corrosion-resistant materials. If there is an inner window sill, it should be tilted down 45 degrees. Doors and windows must be equipped with effective mosquito, fly and insect prevention facilities. The door should be able to close automatically and close tightly. 5.6.7 Ventilation equipment
Ventilation equipment must be installed in the workshop. The air flow direction should avoid flowing from non-clean areas to clean areas. The vents must be equipped with corrosion-resistant protective covers that are easy to clean and replace. The air inlet must be more than 2m above the ground and away from pollution sources and exhaust outlets. 5.6.8 Lighting and Illumination
The workshop or work surface should have sufficient natural lighting or artificial lighting. The illumination of the work surface in the processing place should not be less than 220 lux, and other places should not be less than 110 lux. The lamps installed above the production line in the workshop must have safety protection devices to prevent the lamps from breaking and contaminating the food.
5.6.9 The overhead components and chutes in the workshop must be easy to clean and prevent dust accumulation, condensation and mold. 5.6.10 Washing (bottle, cap) workshop and filling workshop 5.6.10.1 The washing and filling workshops should be closed and equipped with air purification devices, air temperature control devices and air disinfection facilities. 5.6.10.2 Reasonable mechanical ventilation facilities should be used to ensure that the airflow flows from the clean area to the non-clean area. 5.6.10.3 The cleaning workshop should be a 100,000-level clean workshop, and the filling workshop should be a 1000-level clean workshop, or the whole room should be 10,000-level and the production line should be partially 100-level.
5.6.10.4 The design and construction of clean workshops shall comply with the requirements of the clean workshop design scope of GBJ73-84. 5.6.10.5 The temperature of the cleaning and filling workshops shall be controlled between 15 and 27°C, and the humidity shall be controlled below 50%. 5.6.10.6 The building structure and internal facilities of the filling workshop shall be moisture-proof, dust-proof, and easy to clean and disinfect. 5.6.10.7 The entrance of the clean workshop shall be equipped with purification facilities for personnel and materials. 5.7 Wastewater and waste discharge system
5.7.1 A wastewater and waste discharge system must be provided. 5.7.2 All wastewater discharge pipes (including sewers) must be able to meet the requirements of waste discharge peaks, and the construction method should avoid contamination of mineral water.
5.7.3 Before removing waste from the factory area, a closed waste storage facility should be set up, and its design should be able to prevent the invasion of harmful GB16330-1996
animals and insects, and avoid contamination of natural mineral water and factory environment. 5.8 Equipment, tools and pipelines
5.8.1 All equipment, tools and pipelines that come into contact with mineral water for bottling must be made of non-toxic, odorless, corrosion-resistant, easy to clean materials that will not change the original natural mineral water quality (preferably stainless steel materials), and the surface should be smooth, non-absorbent, without pits, no peeling, and no gaps.
5.8.2 Equipment and pipelines in contact with mineral water for filling should have smooth edges and corners, no dead corners, no blind ends, no easy accumulation of scale, no leakage, and be easy to disassemble, clean and disinfect.
5.8.3 The pipeline for conveying mineral water for filling should be equipped with a drain valve or drain outlet to facilitate cleaning, drainage and disinfection. 5.8.4 The pipelines and equipment for conveying mineral water for filling and other production water should be completely separated from each other without cross contact. Water supply pipelines for different purposes should be painted with different colors to distinguish them. 5.9 Sanitary facilities
5.9.1 Hand washing and disinfection facilities
5.9.1.1 Hand washing facilities should be set at the entrance of the workshop and at appropriate locations in the workshop. Their switches should be non-manual, and the faucets should be set at one for every 10 people, and no less than 2.
5.9.1.2 Hand washing facilities should also be equipped with hand-free detergent and disinfectant dispensers and hand drying devices (hot air, disinfectant paper towels, etc.). 5.9.1.3 At the entrance of the production workshop, there must be a shoe disinfection facility with the same width as the passage and a length of more than 1.5m. 5.9.2 Equipment and tool disinfection facilities
The production workshop should be equipped with equipment and tool disinfection facilities. It is recommended to use the CIP disinfection system1) for cleaning and disinfection of equipment and pipelines.
5.9.3 Dressing room
There must be storage cabinets and shoe racks suitable for the number of employees. The dressing room should be connected to the production workshop. 5.9.4 Shower room
5.9.4.1 There must be a shower room that matches the number of employees. One shower is set for every 20 people per shift, and no less than 2.
5.9.4.2 The shower room should be equipped with ventilation and exhaust facilities to maintain a relative negative pressure, and heating equipment should be installed when necessary. 5.9.5 Toilets
5.9.5.1 Toilets should be set up in a way that is conducive to production and sanitation. The number and location of toilets should be appropriately set up according to production needs and personnel conditions. 5.9.5.2 Toilets in production workshops should be set up outside the workshops and should all be flush-type, equipped with hand-washing facilities and hand-drying devices. The entrances should not face the workshop doors and should avoid passages. The sewage pipes should be separated from the workshop drainage pipes. 1) CIP (cleaning in place): refers to a device that is connected to production equipment and pipelines and can automatically clean and disinfect production equipment and pipelines.
6 Factory hygiene management
6.1 Organization
GB16330—1996wwW.bzxz.Net
6.1.1 A corresponding hygiene management organization must be established to comprehensively manage the food hygiene work of the unit. 6.1.2 The management organization shall be equipped with professionally trained full-time or part-time food hygiene management personnel. 6.2 Responsibilities (tasks)
6.2.1 Publicize and implement food hygiene laws and regulations and relevant rules and regulations, supervise and inspect their implementation in the unit, and report to the food hygiene supervision department regularly.
6.2.2 Formulate and modify various hygiene management systems and plans of the unit. 6.2.3 Organize hygiene publicity and education work and train food practitioners. 6.2.4 Regularly conduct health examinations for the employees of the unit and do a good job of handling. 6.3 Repair and maintenance work
6.3.1 The factory buildings and various mechanical equipment, devices, facilities, water supply and drainage systems, etc. should be kept in good condition to ensure normal operation and neatness and cleanliness.
6.3.2 Under normal circumstances, the factory buildings, equipment and pipelines should be fully inspected at least once a year. 6.4 Cleaning and disinfection work
6.4.1 Effective cleaning and disinfection methods and systems should be formulated to ensure that all workshops and places in the factory are properly cleaned to prevent food contamination.
6.4.2 Cleaning and disinfection methods must be safe and hygienic, and the disinfectants used must be approved by the health department. 6.4.3 Equipment, tools, pipes, etc. in the mineral water production workshop should be cleaned and disinfected before the shift. 6.4.4 The floor and walls of the processing site should be cleaned after the shift, and disinfected when necessary. 6.4.5 After the workshop, equipment, and tools are treated with detergents and disinfectants, the residual detergents should be thoroughly rinsed before the workshop and equipment are reused.
6.4.6 Air conditioners and purified air outlets should be cleaned at least once every six months. 6.4.7 Waste storage facilities must be cleared of waste in a timely manner to avoid spillage; waste storage facilities and containers should be cleaned and disinfected regularly.
6.5 Pest control
6.5.1 Pest control should be carried out regularly in the factory area and its surroundings to prevent the growth of pests. 6.5.2 Pesticides can only be used when other prevention and control measures are ineffective. When using pesticides, the water source of natural mineral water and production equipment, pipelines, tools and containers must not be contaminated. After using the pesticides, all equipment, tools and containers should be thoroughly cleaned to eliminate pollution. 6.6 Management of toxic and harmful substances
Pesticides or other substances that are harmful to health should be marked with the words "toxic" in a conspicuous place, stored in a special warehouse, and kept by a dedicated person.
6.7 It is prohibited to raise poultry and livestock in the factory area. GB16330—1996
7 Personal hygiene and health requirements
7.1 Mineral water production and related personnel must undergo a health examination at least once a year. New or temporary employees must undergo a health examination and obtain a health certificate before they can participate in the work. 7.2 Anyone who suffers from any of the following diseases shall not work in the mineral water production workshop: dysentery, typhoid fever, viral hepatitis and other digestive tract infectious diseases (including pathogen carriers), active pulmonary tuberculosis, skin diseases and other diseases that hinder food hygiene.
7.3 Mineral water production and related personnel must undergo health training before taking up their posts and obtain a training certificate before they can take up their posts. 7.4 Personal hygiene
7.4.1 Mineral water production personnel must maintain good personal hygiene, not grow long nails or apply nail polish, cut hair frequently, take a bath frequently, and change clothes frequently. 7.4.2 Before entering the workshop, you must wear clean work clothes, work hats, work shoes and boots. Work clothes should cover outer clothes, hair should not be exposed outside the hat, and wash hands and disinfect.
7.4.3 Hand washing requirements
Mineral water production personnel must wash and disinfect their hands if they encounter any of the following situations after taking up their posts. The factory should have supervision measures after going to the toilet:
After handling contaminated items;
After engaging in other activities unrelated to production. 7.4.4 Watches, various accessories and personal items unrelated to production shall not be brought into the workshop. 7.4.5 Work clothes and shoes shall not be worn to enter the toilet or leave the workshop. 7.4.6 Filling line production personnel should take a shower before taking up their posts and wear masks when working. Their work clothes, work hats and masks should be cleaned and disinfected every day (except disposable masks).
7.4.7 Workers with skin incisions or wounds shall not continue to work on the filling line. 7.4.8 Smoking, eating food and other activities that are detrimental to food hygiene are strictly prohibited in the workshop. 7.4.9 Other personnel (including visitors) entering the production and processing workshop shall abide by the provisions of these regulations. 8 Hygiene requirements for the production process
8.1 Hygiene of source water
8.1.1 The quality of source water shall meet the requirements of various indicators specified in GB8537 for drinking natural mineral water. 8.1.2 In order to ensure the good and stable quality of drinking natural mineral water, the limit indicators and the following indicators of hygienic significance shall be regularly monitored during the production period: sensory requirements, nitrite, oxygen consumption, and various microbial indicators. 8.1.3 Monitoring time
Limit indicators: Monitor once every four months. Nitrite, oxygen consumption: Monitor once every four months, and once more during the flood season. Sensory requirements, microbial indicators: Monitor once every 15 days during the flood season, and monitor once a month during the normal and dry seasons. GB16330—1996
8.1.4 If the monitoring results do not meet the requirements of the relevant standards, corrective measures must be taken immediately. 8.2 Water treatment process hygiene
On the condition that the microbial indicators of mineral water meet the standards and the characteristics and main components of drinking natural mineral water are not changed, production processes such as aeration, decantation, filtration and removal (or addition) of carbon dioxide are allowed. The specific process flow of mineral water production should be reasonably determined according to the chemical type and water quality characteristics of the source water to avoid microbial contamination of the finished product and mineral precipitation that seriously affects the sensory organs. 8.2.1 Aeration
If the aeration process for iron and manganese removal is adopted, effective measures should be taken to prevent external microorganisms from contaminating the mineral water. 8.2.2 Filtration
8.2.2.1 Where multi-pass filtering devices are used, impurities and microorganisms in the water should be filtered out step by step to avoid secondary pollution of the mineral water during the filtering process. The filter after the ozone oxidation tower process must be made of ozone-resistant materials. 8.2.2.2 The filter materials of the activated carbon filter, sand core filter, hollow fiber filter or membrane filter used in the filtering device should be cleaned and replaced regularly. Each batch of replaced filter materials must be tested for integrity before use to check for leaks. 8.2.3 Sterilization
8.2.3.1 Where ozone devices are used to sterilize mineral water, the concentration of ozone entering the ozone oxidation tower and the flow rate of mineral water should be controlled. The concentration of ozone in the water should be adjusted according to the temperature, water quality, pH value and the amount of reducing substances in the water to achieve the sterilization effect.
8.2.3.2 Where ultraviolet disinfection equipment is used, attention should be paid to selecting the type of ultraviolet lamp (its wavelength should include the peak wavelength of sterilization of 2500 to 2800 angstroms), the water layer should not exceed 2cm, and the flow rate should be controlled. The surface of the ultraviolet lamp should be kept clean: the lamp should be replaced regularly according to its service life.
8.2.3.3 The total colony count (pieces/mL), mold count (pieces/mL) and coliform bacteria (pieces/100mL) of the sterilized mineral water shall not be detected (tested according to the test method specified in GB4789-94). 8.3 Packaging container
8.3.1 The packaging materials of mineral water shall meet the requirements of national food hygiene standards. 8.3.2 Purchased bottles and bottle caps should be packaged in clean containers or packaging bags during transportation and storage; the transportation compartment and the warehouse storing packaging containers must be kept clean and have dust and pollution prevention measures. 8.3.3 Bottles and bottle caps must be strictly cleaned and disinfected before filling, and the cleaning equipment should be automated (manual operation is not allowed). 8.3.4 The total number of colonies, coliform bacteria and molds in the packaging bottles and caps after cleaning and disinfection shall not be detected, and there shall be no disinfectant residue. 8.4 Filling and capping
8.4.1 Natural mineral water after mining or treatment shall not be transported to other places for filling in containers or water tankers. 8.4.2 The cleaned bottles should be transported to the filling machine over the shortest distance. 8.4.3 Filling and capping equipment should be automated, and manual filling and capping shall not be used. GB16330—1996
8.4.4 The method, equipment and materials used for capping should ensure a tight seal, without damaging the container or contaminating the mineral water. 8.5 Bottle inspection
8.5.1 The factory should be equipped with empty bottle and finished bottle inspectors according to the production volume. The visual acuity of bottle inspectors must be above 1.0 in both eyes and they must not be color blind. Bottle inspectors must undergo at least two weeks of bottle inspection training before taking up their posts. 8.5.2 The illumination of the bottle inspection light source should be above 800 lux. 8.5.3 Bottle inspection operation
8.5.3.1 The factory should stipulate the maximum continuous working time of bottle inspectors to ensure the inspection effect. The following bottle inspection speed and continuous bottle inspection time are appropriate:
Bottle inspection speed
Less than 100/min
More than 100/min
Continuous bottle inspection time
Within 40min
Within 30min
8.5.3.2 After filling and capping, the appearance, filling volume, container condition and cap tightness must be checked one by one. 8.6 Finished product labeling
8.6.1 Product labels should comply with the provisions of GB7718-94. 8.6.2 The product label shall indicate the name of the mineral water source, the approval number of the national (or provincial) appraisal and the content range of the characteristic limit components.
9 Hygienic requirements for the purchase, storage and transportation of finished products
9.1 Finished products that have passed the inspection shall be stored in the finished product warehouse and stored by type and batch to prevent mixing. The finished product warehouse shall not store toxic, harmful items or other items that are harmful to food hygiene. 9.2 When the finished products are stacked, they should be at a certain distance from the ground and walls to facilitate ventilation. It is strictly forbidden to stack them in the open air, expose them to the sun, rain or be close to heat sources. 9.3 The finished product warehouse should be dry and ventilated, and equipped with dust-proof, rodent-proof and insect-proof facilities. It should be cleaned, disinfected and kept hygienic regularly. 9.4 The finished products should be inspected regularly during storage to ensure their hygienic quality. 9.5 When transporting finished products, they shall not be mixed with toxic, harmful and corrosive items. 9.6 Various transportation tools and vehicles should be cleaned at any time and disinfected regularly to ensure cleanliness and hygiene. 10.1 The factory must formulate a complete hygiene and quality inspection system. 10.2 A hygiene and quality inspection room should be set up that is suitable for production capacity, and equipped with inspectors who have received professional training and passed professional assessment.
The inspection room should at least have the ability to inspect the following hygiene indicators: 10.3
Total colony count, mold count, coliform group, nitrite, ozone and residual amount of disinfectant. GB16330—1996
10.4 The inspection room should be equipped with instruments and equipment corresponding to the above indicators. The instruments and equipment used for inspection should be calibrated regularly and maintained in time to ensure that they are in good condition to ensure the accuracy of the inspection data. 10.5 Inspections should be carried out in accordance with the national hygiene standards and inspection methods. The finished products should be inspected batch by batch before leaving the factory and the inspection results should be recorded. Products that have passed the inspection and issued a quality certificate can leave the factory. 10.6 All inspection records should be retained for at least two years for future reference.6 Finished product labeling
8.6.1 Product labels shall comply with the provisions of GB7718-94. 8.6.2 The product label shall indicate the name of the mineral water source, the approval number of the national (or provincial) appraisal and the content range of the characteristic limit components.
9 Hygienic requirements for the purchase, storage and transportation of finished products
9.1 Finished products that have passed the inspection shall be stored in the finished product warehouse and stored by type and batch to prevent mixing. The finished product warehouse shall not store toxic, harmful items or other items that hinder food hygiene. 9.2 When the finished products are stacked, they should be at a certain distance from the ground and walls to facilitate ventilation. It is strictly forbidden to stack them in the open air, expose them to the sun, rain or near heat sources. 9.3 The finished product warehouse should be dry and ventilated, and equipped with dust, rodent and insect prevention facilities. They should be cleaned, disinfected and kept hygienic regularly. 9.4 The finished products should be inspected regularly during storage to ensure their hygienic quality. 9.5 When transporting finished products, they must not be mixed with toxic, harmful, or corrosive items. 9.6 Various means of transport and vehicles should be cleaned at any time and disinfected regularly to ensure cleanliness and hygiene. 10.1 The factory must formulate a complete hygiene and quality inspection system. 10.2 A hygiene and quality inspection room that is suitable for production capacity should be established, equipped with inspectors who have received professional training and passed professional assessment.
The inspection room should at least have the ability to inspect the following hygiene indicators: 10.3
Total colony count, mold count, coliform group, nitrite, ozone, and residual amount of disinfectant. GB16330—1996
10.4 The inspection room should be equipped with instruments and equipment corresponding to the above indicators. The instruments and equipment used for inspection should be calibrated regularly, maintained in time, and kept in good condition to ensure the accuracy of the inspection data. 10.5 Inspections should be carried out in accordance with the national hygiene standards and inspection methods, and finished products should be inspected batch by batch before leaving the factory and the inspection results should be recorded. Products that have passed the inspection and have been issued with a quality certificate can be shipped out of the factory. 10.6 All inspection records shall be retained for at least two years for future reference.6 Finished product labeling
8.6.1 Product labels shall comply with the provisions of GB7718-94. 8.6.2 The product label shall indicate the name of the mineral water source, the approval number of the national (or provincial) appraisal and the content range of the characteristic limit components.
9 Hygienic requirements for the purchase, storage and transportation of finished products
9.1 Finished products that have passed the inspection shall be stored in the finished product warehouse and stored by type and batch to prevent mixing. The finished product warehouse shall not store toxic, harmful items or other items that hinder food hygiene. 9.2 When the finished products are stacked, they should be at a certain distance from the ground and walls to facilitate ventilation. It is strictly forbidden to stack them in the open air, expose them to the sun, rain or near heat sources. 9.3 The finished product warehouse should be dry and ventilated, and equipped with dust, rodent and insect prevention facilities. They should be cleaned, disinfected and kept hygienic regularly. 9.4 The finished products should be inspected regularly during storage to ensure their hygienic quality. 9.5 When transporting finished products, they must not be mixed with toxic, harmful, or corrosive items. 9.6 Various means of transport and vehicles should be cleaned at any time and disinfected regularly to ensure cleanliness and hygiene. 10.1 The factory must formulate a complete hygiene and quality inspection system. 10.2 A hygiene and quality inspection room that is suitable for production capacity should be established, equipped with inspectors who have received professional training and passed professional assessment.
The inspection room should at least have the ability to inspect the following hygiene indicators: 10.3
Total colony count, mold count, coliform group, nitrite, ozone, and residual amount of disinfectant. GB16330—1996
10.4 The inspection room should be equipped with instruments and equipment corresponding to the above indicators. The instruments and equipment used for inspection should be calibrated regularly, maintained in time, and kept in good condition to ensure the accuracy of the inspection data. 10.5 Inspections should be carried out in accordance with the national hygiene standards and inspection methods, and finished products should be inspected batch by batch before leaving the factory and the inspection results should be recorded. Products that have passed the inspection and have been issued with a quality certificate can be shipped out of the factory. 10.6 All inspection records shall be retained for at least two years for future reference.
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