GB 8956-2003 Good Manufacturing Practice for Preserved Fruit Enterprises
Some standard content:
ICS67.040
National Standard of the People's Republic of China
GB 8956—2003
Replaces GB8956—1988
Good manufacturing practice for candied fruit factory
Good manufacturing practice for candied fruit factory2003-09-24Promulgated
Ministry of Health of the People's Republic of China
Standardization Administration of the People's Republic of China
Implemented on 2004-05-01
The full text of this standard is mandatory.
This standard replaces GB89561988 "Hygienic Standard for Candied Fruit Factory". Compared with GB8956—1988, the main changes of this standard are as follows: - The name of the standard is changed to "Good Manufacturing Practice for Candied Fruit Factory"; - Normative reference documents are added;
The definition is modified;
- Added the cleanliness classification of the production site; - The content is reclassified and specified.
This standard shall be repealed as of the date of implementation of GB8956-1988. This standard is proposed and managed by the Ministry of Health of the People's Republic of China. GB8956-2003
The main drafting units of this standard are: Guangdong Provincial Health and Epidemic Prevention Station, Nutrition and Food Safety Institute of China Center for Disease Control and Prevention, Health Supervision Center of the Ministry of Health, Guangdong Fenhuang Food Industry Co., Ltd., Guangdong Yashili Group Co., Ltd., Guangdong Jiabao Group Co., Ltd., etc. The main drafters of this standard are: Hong Wenhua, Deng Feng, Wang Maoqi, Bao Dayue, Xu Sizhao, Fan Yongxiang, Yang Xiaodong, Chen Hui, etc. This standard was first issued in 1988 and this is the first revision. 1 Scope
Good Manufacturing Practice for Preserved Fruit Enterprises
GB8956-2003
This standard specifies the technical and hygienic requirements for production design and facilities, raw materials, production process, management, production personnel, product labeling, finished product storage and transportation of preserved fruit enterprises.
This standard applies to factories that use fruits, vegetables and sugars as raw materials and process them into candied fruits, preserved fruits, fruit cakes, fruit cakes, fruit cakes and fruit cakes.
2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For all dated references, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, the parties who reach an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For all undated references, the latest versions are applicable to this standard. GB2760 Hygienic standard for the use of food additives GB/T4789 Microbiological examination of food hygiene GB/T5009.11 Determination of total phthalate in food GB/T5009.12 Determination of lead in food GB/T5009.13 Determination of copper in food GB/T5009.28 Determination of saccharin sodium in food GB/T5009.291 Sorbic acid and benzoic acid in food Determination of acid GB/T5009.341
Determination of sulfite in food
GB/T5009.351
Determination of synthetic colorants in food
GB7718General standard for food labeling
GB14881General hygienic standard for food enterprises
Food Hygiene Law of the People's Republic of China Issued in October 1995 3 Terms and definitions
The following terms and definitions apply to this standard. 3.1
Preserved fruit
Using fruit as the main raw material, it is boiled or soaked in sugar (density), with or without adding food additives, or slightly fried, and made into a wet product with a moist sugar liquid surface or soaked in a concentrated sugar liquid surface. 3.2
Preserved Fruits
Dry products with strong aroma made from fruits and vegetables as main raw materials, boiled or soaked in sugar or not, with or without food additives, etc., and processed in different ways.
Preserved Fruits
Dry products with non-sticky and non-coal surface, transparent feeling, and no sugar frost precipitation made from fruits and vegetables as main raw materials, boiled or soaked in sugar or not, with food additives as auxiliary raw materials. GB8956-2003
Preserved Fruits
Dry products made from fruits as main raw materials, pickled, with food additives, with or without sugar, with or without licorice. 3.5
Fruit Cakes
Dry products of various shapes made from fruits and vegetables as main raw materials, boiled, soaked or salted in sugar, dried, ground, and formed. 3.6
Fruit cakes
Cake-like products in various forms made from fruits and vegetables as the main raw materials, after grinding or beating, adding sugars or (and) food additives. 3.7
Raw materials
Raw materials and packaging materials.
Main raw materials, ingredients and food additives for the production of honey products. 3.7.1.1
Main raw materials
Main raw materials for the production of candied fruits, preserved fruits and fruit cakes. 3.7.1.2
Main raw materials other than main raw materials and food additives. 3.7.1.3
Food additives
Refers to chemically synthesized or natural substances added to food to improve food quality and color, aroma and taste, as well as for the needs of preservation and processing technology.
Packaging materials
Includes inner packaging materials and outer packaging materials. 3.7.2.1
Inner packaging materials
Food containers that are in direct contact with food and packaging materials that directly wrap and cover food. Packaging materials should comply with the provisions of Chapter 4 of the Food Hygiene Law of the People's Republic of China. 3.7.2.2
Outer packaging materials
Outer packaging materials that are not in direct contact with food. 4 Factory environment
4.1 The factory should be located in an area that is not easily polluted. 4.2 The environment around the factory should be kept clean and green. The open space in the factory should be paved with a hard road suitable for vehicle traffic. The road surface should be flat, free of water accumulation, and have a good drainage system.
4.3 There should be no bad odors, harmful gases, soot or other facilities that affect hygiene in the factory. 4.4 It is prohibited to raise poultry and livestock in the factory.
4.5 The production area should be separated from the living area of employees. 2
4.6 There should be devices around the factory to prevent the invasion of external pollution sources. 5 Plant and facilities
5.1 Plant and workshop layout
5.1.1 The plant area should be adapted to the production capacity to facilitate the placement of various production equipment and the storage of various materials. 5.1.2 The production workshop should be reasonably laid out according to the needs of the operation process and the requirements of hygiene. GB8956-2003
5.1.3 The plant should be equipped with acceptance sites, raw material warehouses, raw material processing sites, pickling pools, processing and blending sites, sun drying sites, drying rooms, inner packaging rooms, outer packaging rooms, finished product warehouses, dressing rooms, hand washing and disinfection rooms, quality control rooms and laboratories, toilets and offices. 5.1.4 The transportation of raw materials and finished products within the plant area should be separated from the transportation of garbage and waste materials to prevent cross contamination; the water and electricity within the plant area and workshop should be reasonably distributed, and the boiler room, plant area toilets, and temporary garbage storage sites should be on the downwind side of the production workshop. 5.1.5 The inspection room should have space for the placement of various inspection instruments. The microbiological inspection site should be properly separated from other sites. If there is no aseptic operation box, a separate compartment should be used.
5.1.6 Each production site should be divided into general operation area, quasi-clean operation area, clean operation area, etc. according to the degree of cleanliness requirements (see Table 1). Each area should be appropriately separated according to the need for cleanliness to prevent contamination. Table 1 Classification of cleanliness of each production workshop of a candied food enterprise Production workshop
Acceptance site, raw material warehouse, raw material processing site, pickling pool, sun drying site, outer packaging room, finished product warehouse
Processing and blending site, drying room
Inner packaging room
5.2 Factory building requirements
Classification of cleanliness
General operation area
Quasi-clean operation area
Clean operation area
Controlled operation area
5.2.1 The buildings of the factory should be durable, easy to maintain, kept clean and prevent food, food contact surfaces and packaging materials from being contaminated.
5.2.2 When various raw materials need to be pickled or stored in pickling pools, the facilities of the pickling pools should meet the following requirements. 5.2.2.1 There should be no pollution sources around the pickling pools. If they are outdoors, they must be protected from wind and rain. Non-fixed containers such as pickling tanks, vats, and barrels should be placed indoors (unless sealed). 5.2.2.2 The capacity of the pickling pool should be determined according to production capacity. The materials such as the inner wall of the pool and the double cover stones should be waterproof, corrosion-resistant, and easy to clean. 5.2.2.3 To prevent sewage and foreign objects from entering during cleaning, the surface of the pickling pool should be more than 30cm above the ground, and the thickness of the connection between the pools should be greater than 20cm.
5.2.2.4 The surface of the pickling pool should be covered or have other effective protective measures to prevent animals from invading. 5.2.3 Sun drying yard
5.2.3.1 The sun drying yard must be more than 50m away from the road and railway, and there should be no dust and pollutants around it, such as chemical plants, pesticide plants, garbage disposal sites, etc.
5.2.3.2 The ground of the sun drying yard should be paved with hard materials such as cement or stone slabs; the ground should be flat and free of water accumulation; the ground of the sun drying yard should have a slope to facilitate drainage.
5.2.3.3 The sun drying yard should be surrounded by walls or gauze. Products that are eaten directly after sun drying should be placed on drying trays or other materials separated from the ground to prevent the products from directly contacting the ground. 5.3 Safety facilities
5.3.1 The power supply system in the factory should have waterproof facilities. 5.3.2 The power supply should be connected to the ground wire and the leakage power-off system. 5.3.3 Sockets of different voltages must be clearly marked. 5.3.4 All workplaces must be equipped with fire alarm systems. GB8956—2003
5.3.5 First aid equipment and facilities should be provided at appropriate locations. 5.4 Ground and drainage
5.4.1 The ground should be made of non-toxic, non-absorbent, and impermeable building materials. The ground should be flat, without cracks, and easy to clean and disinfect. 5.4.2 The ground of the production workplace should have an appropriate drainage slope and drainage system. 5.4.3 The drainage system should have a device to prevent the inflow of solid waste. 5.4.4 The drainage holes should be able to drain water fully, and there should be a device to prevent harmful animals from invading people. 5.4.5 No other pipes should be installed in the drainage ditch. 5.4.6 The flow direction of indoor drainage ditches should be from areas with higher cleanliness requirements to areas with lower requirements, and there should be facilities to prevent backflow. 5.5 Roof and ceiling
5.5.1 The roof of the air in production, packaging, storage and other places should be coated or decorated with non-absorbent, smooth, non-toxic, shock-proof, corrosion-resistant, easy-to-clean light-colored materials, and there should be no growth or flaking. 5.5.2 There should be no auxiliary pipes such as steam, water, and electricity above the exposed food and food contact surfaces to prevent dust and condensed water from falling into people.
5.6 Walls, doors and windows
5.6.1 The interior wall decoration materials of the production workshop should be non-toxic, non-absorbent, non-water-permeable, mildew-proof, smooth, easy to clean and light-colored, and the decoration height should reach the roof. The connection between the wall and the wall, between the wall and the ceiling, and between the wall and the ground should have an appropriate curvature (the radius of curvature should be more than 3cm).
5.6.2 The windows of the production workshop should be equipped with rust-free screens that are easy to remove and clean. 5.6.3 The entrances and exits of the production workshop should be equipped with screen doors that can be closed automatically and disinfection foot pools. 5.7 Lighting equipment
5.7.1 The workshop should have sufficient natural lighting or artificial lighting. The mixed illumination of the working surface of the processing area and the inner packaging room should not be less than 2201x, and the inspection work surface should not be less than 5401x.
5.7.2 Lighting facilities should not be installed directly above exposed food and should have protective covers. Mercury bulbs or equipment containing mercury should not be used. 5.8 Ventilation facilities
5.8.1 The workshop must be well ventilated to keep the indoor air fresh. 5.8.2 The protective cover of the vent must be easy to replace, clean, and corrosion-resistant. The air inlet must be far away from the pollution source and the exhaust port. 5.8.3 The ventilation equipment in the factory should avoid air flow from non-clean areas to clean areas. 5.8.4 Air disinfection facilities should be installed in the clean area. 5.9 Water supply facilities
5.9.1 Water supply facilities should be able to provide sufficient water required by each department and have sufficient pressure. Water storage equipment should be available when necessary. 5.9.2 Water supply equipment and water quality should meet the corresponding hygiene requirements. 5.9.3 Water that directly contacts food and other production water pipes must be separated and distinguished by different colors. Water storage equipment should have anti-pollution facilities and should be cleaned and disinfected regularly. 5.9.4
5.10 Wastewater discharge and waste treatment system 5.10.1 Wastewater discharge and waste treatment system must be installed. 5.10.2 All wastewater discharge pipes should be able to meet the needs of peak discharge. 5.10.3 Closed waste storage facilities should be installed, which can prevent the invasion of harmful animals, and must not have bad odors or toxic and harmful gases overflow, and are easy to clean and disinfect.
5.11 Hand washing facilities
5.11.1 Hand washing facilities should be made of waterproof, easy-to-clean and disinfect materials such as stainless steel or ceramics. 5.11.2 Hand washing facilities should be installed at the entrance of the workshop or at an appropriate location in the workshop. Non-manual switches should be used and hand drying equipment should be installed. 5.11.3 Liquid detergents and hand disinfection facilities should be available near the hand washing equipment. 5.11.4 If hand towels are used as hand drying equipment, the paper towels should be thrown into a trash can with a lid that can be opened by stepping on it after use. 4
5.12 Footbath
GB8956-2003
A work shoe disinfection pool or a clean shoe sole facility with equivalent functions should be set at the entrance of the production workshop. If chlorinated disinfectants are used in the disinfection pool, the concentration should always be kept above 200mg/kg.
5.13 Changing room
The changing room should be located at the entrance of the production workshop and should have storage cabinets and shoe racks suitable for production personnel. 5.14 Warehouse
5.14.1 The factory should set up a warehouse suitable for production capacity. The warehouse should be equipped with a sufficient number of shelves, and the stored items should be isolated from each other by more than 10 cm.
5.14.2 The raw material warehouse and the finished product warehouse should be isolated or placed separately. When the same warehouse stores items of different nature, they should be isolated. 5.14.3 The cold storage should have temperature and humidity indicators, and an automatic alarm should be installed to prompt abnormal changes. 5.14.4 An alarm device that can communicate with the monitoring department should be installed in the cold storage, so that employees can contact the outside world for help when the warehouse door fails or is locked by mistake, to ensure the safety of employees. 5.14.5 The factory should set up auxiliary storage areas to store dangerous goods, chemicals for water treatment, disinfectants, acids and alkalis, etc. The storage area should be away from the production workshop and food warehouse, and a ventilation system should be installed. 5.15 Toilets
5.15.1 The location of the toilet should be conducive to production and hygiene, and its number and pits should be able to meet the needs of all personnel; the toilet should be flush type, equipped with hand washing facilities, the exit should not face the workshop door, and should avoid the passage. The toilet door should be equipped with an automatic closing device, and there should be good exhaust and lighting equipment.
5.15.2 The floor, walls, ceiling, partitions and doors of the toilet should be built with easy-to-clean, airtight materials. 6 Equipment
6.1 Production equipment
6.1.1 Production equipment should be arranged in the order of production operations and match the production capacity. 6.1.2 Design
6.1.2.1 The design of machinery and equipment related to the production of cryptographic products should be able to prevent harm to food hygiene and safety, be easy to clean and disinfect, easy to inspect, and avoid machine lubricating oil, metal debris, sewage or other pollutants from mixing with food. 6.1.2.2 The food contact surface should be smooth, without depressions or cracks, reduce the accumulation of food debris, dirt and organic matter, and minimize the growth of microorganisms.
6.1.2.3 The design should be simple and easy to drain to keep the machinery and equipment dry. 6.1.3 Material
6.1.3.1 All machinery and equipment that may contact food should be non-toxic, odorless, tasteless, non-absorbent and corrosion-resistant. 6.1.3.2 In principle, wooden materials should not be used on food contact surfaces. 6.2 Quality Management Equipment
6.2.1 The factory must have a hygienic quality inspection room that is compatible with the production capacity. The inspection room should have the space and instruments and equipment required for the inspection items specified in the product standards. For items that have not been tested, a food hygiene testing agency with legal effect may be entrusted to conduct the test.
6.2.2 The factory should be equipped with the following instruments and equipment: residual chlorine meter, pH meter, moisture meter, analytical balance, thermometer, simple microbial measurement equipment, saccharimeter, salinity meter or salt measurement instrument, sulfur dioxide quantitative measurement equipment, glass instruments for general chemical analysis, and insect body inspection equipment.
6.2.3 Quality management equipment in the production process should be calibrated regularly. 7 Organization and Personnel
7.1 Organization and Responsibilities
7.1.1 The factory must establish a comprehensive quality management system and should have a quality management department, which is directly led by the general manager or factory director to comprehensively manage the unit's 5
GB8956—2003
food hygiene work.
7.1.2 The quality management department is responsible for formulating the Quality Management Manual, publicizing and implementing food hygiene laws and regulations, inspecting and supervising the implementation of the system in the unit, organizing hygiene education, training food practitioners, and regularly organizing practitioners to undergo health examinations and handle the work properly.
7.2 Personnel and Qualifications
7.2.1 The quality management department shall be equipped with full-time food hygiene management personnel who have mastered professional knowledge. 7.2.2 Quality management personnel shall be trained and have more than two years of experience in food hygiene management, and be familiar with various food hygiene laws and regulations. 7.2.3 Product inspectors shall graduate from the inspection major and obtain the provincial product quality inspector certificate issued by the provincial product quality department before taking up the post. 7.3 Education and training
The factory shall provide health and safety education for new employees, regularly organize all employees in the factory to study the "Food Hygiene Law of the People's Republic of China", this specification and related laws and regulations, and technical personnel shall learn and master the latest technical information, so that education has plans, assessment has standards, and health training is institutionalized and standardized. bZxz.net
8 Health management
8.1 Health system
8.1.1 Each department of the factory shall formulate corresponding health systems according to the contents of this specification, and the quality management department shall supervise and implement them. 8.1.2 The quality management department shall formulate inspection plans and be responsible for implementation. 8.1.2.1 The health management personnel of the team shall inspect the implementation of the health system of their posts every day. 8.1.2.2 The quality management department shall organize the relevant health management personnel to conduct health inspections at least once a month. 8.1.2.3 Conduct a plant-wide study of the "Food Hygiene Law of the People's Republic of China" and related rules and regulations every quarter. 8.1.3 Records shall be kept for each inspection and filed for record. 8.2 Environmental sanitation
8.2.1 The environmental sanitation in the factory area shall comply with the requirements of Chapter 4. 8.2.2 It shall be ensured that the waste gas, waste water, waste, etc. generated during the production process do not pollute the environment. 8.2.3 The sewage discharge and waste storage facilities shall comply with the requirements of 5.10. 8.3 Factory building and facility sanitation
8.3.1 The facilities in the factory building shall be used in accordance with regulations, regularly inspected and maintained in good condition. When the roof, ceiling, floor and wall of the factory building are damaged, they shall be repaired immediately, and water shall not accumulate on the ground. 8.3.2 The raw material processing area, processing and conditioning area, toilets, etc. shall be cleaned every day when work starts. 8.3.3 The steam generated during the operation shall be led out of the factory by effective measures. 8.3.4 The surfaces of lamps and pipes should be cleaned or washed regularly. In production workplaces and warehouses, effective measures such as screens, screens, air curtains, fences or insect traps should be adopted to prevent harmful animals from invading.
6 In raw material processing sites, food processing and conditioning, packaging and storage sites, there should be watertight, easy-to-clean and disinfectable, sealable (covered) containers for storing waste, and waste should be removed and cleaned and disinfected regularly. Articles not related to production in the controlled operation area shall not be piled up. 8.3.7
8.3.8 Tools for cleaning, washing and disinfection shall be kept in a special place. Hazardous substances shall not be placed or stored in food processing sites. 8.3.9
8.3.10 When salting or storing fresh raw materials outside the factory, the hygienic requirements of the factory facilities shall comply with the provisions of this specification. 8.3.11
The water storage tank should be cleaned regularly and the chlorination effect should be checked every day. If non-tap water is used, it should be ensured that it meets the quality standards for drinking water.
8.4 Hygiene of machinery and equipment
8.4.1 Various machinery and equipment and production tools should be thoroughly cleaned and disinfected before and after production to ensure that there is no disinfectant residue. 6
GB8956—2003
8.4.2 The cleaned and disinfected machinery and equipment and production tools should be kept clean to ensure that the food contact surface is not contaminated during the next production. 8.4.3 Machinery and equipment and places used for food production shall not be provided for non-food production. 8.5 Personnel Hygiene
8.5.1 Production personnel must maintain good personal hygiene, shall not have long nails or apply nail polish, shall have their hair cut, bathe and change clothes frequently, and shall not bring personal items and accessories not related to production into the workshop. 8.5.2 Before going to work, workers should wear clean work clothes, work hats, work boots (shoes). Work clothes should cover outer clothes, hair should not be exposed outside the hat, and hands should be washed and disinfected. Inner packaging workers should wear masks and gloves when working. Workers should wash and disinfect their hands again after going to the toilet. 8.5.3 Production and operation personnel must undergo a health check every year. New and temporary production and operation personnel must also undergo a check-up and can only participate in work after obtaining a health certificate. Those who suffer from epilepsy, typhoid fever, viral hepatitis and other digestive tract infectious diseases (including pathogen carriers), active pulmonary tuberculosis, purulent or exudative skin diseases and other diseases that are detrimental to food hygiene shall not engage in candied food production. 8.5.4 Smoking, eating food or other behaviors that are detrimental to food hygiene are strictly prohibited in the workshop. 8.5.5 When workers go down to the pickling pool to get pickles or work by the pool, they should wear waterproof clothes and shoes that meet hygiene requirements. 8.5.6 Personnel not related to production shall not enter the production site. If they must enter for special reasons, they shall comply with the hygiene requirements of on-site staff.
8.6 Cleaning and disinfection
8.6.1 The factory shall establish effective cleaning and disinfection methods and systems to ensure the cleanliness of the production site and prevent food contamination. 8.6.2 The cleaning and disinfection agents used must meet their quality standards and have a health license approved by the provincial health administrative department or above. 8.6.3 Cleaning and disinfection agents shall be marked with their toxicity and usage methods, stored in a special warehouse and locked, and a dedicated person shall be responsible for storage and use. 8.6.4 After the waste is removed in time, its container shall be strictly cleaned and disinfected. 8.7 Pest control
8.7.1 Pesticides shall be marked with the word "insecticide" on the obvious part of their outer packaging, and stored in a special warehouse and kept by a dedicated person. There shall be detailed records of procurement and use, including the user, purpose of use, area of use, time of use and purchase, and preparation concentration. 8.7.2 Pest control should be carried out regularly in and around the factory. When using pesticides, production water sources, production equipment and all utensils related to production must not be contaminated. After using the medicine, all equipment and utensils must be thoroughly cleaned. 8.7.3 Pest control in the production workshop cannot be carried out during the production process. Various raw materials and finished products must have protective measures to avoid being contaminated by pesticides.
8.8 Sewage and waste management
8.8.1 The sewage and waste generated during the production process must be managed and harmlessly treated to avoid polluting the surrounding environment. 8.8.2 Waste should be kept in a closed place in a special place and cleaned up in time. The storage place and facilities after cleaning should be cleaned and disinfected in time. 9 Production process management
9.1 Formulation and implementation of production operation standard books 9.1.1 The factory should formulate production operation standard books. 9.1.2 The production operation standard book should include the following contents: product formula, product standard, process flow, raw material procurement standard, production management regulations including production process, management object, monitoring items, monitoring standard value, precautions and other machine equipment operation and maintenance standards. 9.1.3 Employees should be educated and trained to operate in accordance with the production operation standard book. 9.2 Raw material management
9.2.1 The procurement of raw materials should comply with the procurement standards, and the purchase varieties and quantities should be formulated according to the production capacity and production plan to avoid backlogs.
9.2.2 Qualified and unqualified raw materials should be stored separately and clearly marked. 9.2.3 The storage conditions of raw materials should be able to avoid contamination, and damage and quality degradation should be minimized. 9.2.4 Raw materials should be stored according to the first-in-first-out principle, and storage records should be complete. 9.2.5 The food additives used must comply with the requirements of Chapter 3 of the "Food Hygiene Law of the People's Republic of China". 7
GB8956-2003
9.3 Production operation
9.3.1 The production operation of the factory shall comply with the principles of safety and hygiene. 9.3.2 In the long-term pickling, fermentation, ripening and other links of the production operation, there must be protective measures to prevent foreign debris or harmful animals. 9.3.3 The use, calculation and weighing of food additives shall be the responsibility of a dedicated person and shall be checked by two people. 9.3.4 During production, the salinity, sugar content, acidity, moisture, temperature and quality characteristics such as defective rate and defects shall be checked regularly as needed to ensure product quality.
9.3.5 Products that rely on pH, water activity (or moisture) and refrigeration shall be controlled according to the following conditions: 9.3.5.1 If the water activity of the product is higher than 0.85, the pH shall be controlled below 4.6. 9.3.5.2 If the pH of the product is higher than 4.6, the water activity shall be controlled below 0.85. 9.3.5.3 The condensation storage temperature should be controlled at 0℃~7℃. 9.3.5.4 The amount of preservatives used must comply with the provisions of the national food additive hygiene standards. 10 Quality Management
10.1 Preparation and implementation of the quality management manual 10.1.1 The factory's quality management department shall prepare the "Quality Management Manual" and implement it after approval by the production department. It should include the contents of 10.2, 10.3, and 10.4.
10.1.2 The factory should establish an internal inspection and supervision system for the management measures specified in the "Quality Management Manual" to ensure effective implementation and keep records. 10.2 Quality management of raw materials
10.2.1 The "Quality Management Manual" shall specify the quality, specifications, inspection items, inspection methods, acceptance criteria, sampling plans and inspection methods of raw materials and their packaging materials.
10.2.2 Each batch of raw materials and their packaging materials shall have an inspection certificate or test report provided by the manufacturer and operator. 10.2.3 The raw materials must be inspected for specifications, hygiene and foreign matter. 10.2.4 When the finished raw materials may contain additives, the corresponding items shall be tested to ensure that they meet the relevant provisions of the national food additive hygiene standards.
10.2.5 Food additives shall be stored in a special counter, with a dedicated person responsible for management, and the types of use, the health license number of the supplier, the purchase quantity and the usage shall be registered and recorded.
10.2.6 Raw materials shall be used after passing the inspection as required, and those that fail to meet the requirements shall not be used. Approved materials shall be used on a first-in-first-out basis. If they have been stored for a long time or stored under high temperature or other unfavorable conditions, they shall be re-inspected. 10.2.7 Raw materials that are not allowed to be used should be labeled as "prohibited" and handled in a timely manner. 10.2.8 The concentration and quality of the pickling liquid and the quality of the semi-finished products in the crisp pickling tank should be measured regularly to ensure the quality of the semi-finished products. 10.3 Quality Management During Processing
10.3.1 Corresponding control measures should be formulated and implemented for each key control point in the processing process. 10.3.1.1 Fresh fruits or fruit embryos must be rinsed with clean water for more than 3 times. If blanching is used as a pre-treatment, the water temperature should be above 80℃ and the duration should be at least 10 minutes.
For those that need to be hardened and blanched during processing, the amount of chemical substances should be reduced as much as possible while meeting the process requirements. 10.3.1.3 When using sugar for pickling, boil the sugar in boiling water to control the fermentation. Parent contamination. 10.3.1.4 The added additives should be strictly weighed using accurate quantitative tools. 10.3.1.5 The food additives should be mixed mechanically to control the additive content in accordance with the standards. 10.3.2 If any abnormal phenomenon is found during processing, the cause should be quickly identified and corrected. 10.3.3 The quality control department should conduct corresponding inspections according to the product quality standards and the inspection methods specified in the national standards. The inspection records must be regularly statistically analyzed and reviewed with relevant departments.
10.4 Quality management of finished products
10.4.1 The "Quality Record Management Manual" should specify the quality, specifications, inspection items, inspection standards, sampling and inspection methods of the finished products. 8
GB89562003||tt| |10.4.2 Before leaving the factory, products shall be randomly sampled and inspected according to the inspection items specified in the corresponding standards. They can only leave the factory after passing the inspection. Items that cannot be inspected can be entrusted to a food hygiene inspection agency with legal effect for inspection. 10.4.3 Samples of each batch should be retained for preservation. Preservation tests should be carried out according to the characteristics of the finished product to determine its shelf life. 10.4.4 Before each batch of products is put into storage, there should be inspection records. Unqualified products shall not be put into storage and leave the factory, and appropriate handling methods must be implemented. 10.4.5 Handling of after-sales opinions on finished products
10.4.5.1 The factory should establish a consumer reporting system. For quality issues complained by consumers, the quality department should immediately find out the cause and properly resolve it.
10.4.5.2 Establish a consumer reporting processing and finished product recycling system Records should be kept, indicating the product name, production date or batch number, quantity, treatment method and treatment date, etc.
11 Warehousing and transportation management
11.1 The storage environment and transportation process should avoid direct sunlight, rain, drastic temperature changes and impact, etc., to ensure that the quality of food is not affected.
11.2 The warehouse should be regularly rectified to prevent the breeding of insects and moths, and the stored items should be separated from the ground by walls. 11.3 The items in the warehouse should be inspected regularly. If there are any abnormalities, they should be handled as soon as possible, and temperature and humidity records should be kept. 11.4 The order of shipment from the warehouse should follow the principle of first in, first out. 11.5 Items that may contaminate raw materials are prohibited from being stored and transported together with raw materials or finished products. 11.6 Each batch of products must be strictly inspected before leaving the factory, and can only be shipped if there are no abnormalities. 11.7 The warehouse should have inventory and shipment records, which should include batch number, shipment time, location, object, quantity, etc. 12 Record Management
12.1 All factory record management must be filled in with a pen and signed by the executive and responsible person. 12.2 All production and quality management records must be reviewed by the production and quality management departments to determine whether all operations comply with the provisions of this specification. Any abnormalities must be handled in a timely manner.
12.3 All records should be kept for at least six months after the shelf life of the batch of finished products. 13 Labeling
Product labels and instructions should comply with the provisions of GB7718 and the Food Hygiene Law of the People's Republic of China. 9
8956-2003
People's Republic of China
National Standard
Good Manufacturing Practice for Preserved Food Enterprises
GB8956-2003
Published by China Standards Press
No. 16, Sanlihebei Street, Fuxingmenwai, Beijing
Postal Code: 100045
Tel: 6852391668517548
Printed by Qinhuangdao Printing Factory of China Standards Press Sold by Xinhua Bookstores in various places
Published by Xinhua Bookstore Beijing Publishing House
Format 880×12301/16 Printing sheet 1 Word count 21,000 words First edition March 2004 First printing March 2001 Print run 1--2000
Book number: 155066: 1-20478
Website: bzcbs.com
Copyright reserved
Infringements will be investigated
Report telephone number: (010) 685335332 Establish records for handling consumer complaints and recycling of finished products, indicating product name, production date or batch number, quantity, handling method and handling date, etc.
11 Warehousing and transportation management
11.1 The storage environment and transportation process should avoid direct sunlight, rain, drastic temperature changes and impact, etc., to ensure that food quality is not affected.
11.2 The warehouse should be regularly rectified to prevent insects and moths from breeding, and the stored items should be separated from the ground by walls. 11.3 The items in the warehouse should be inspected regularly. If there are any abnormalities, they should be handled as soon as possible, and temperature and humidity records should be kept. 11.4 The order of shipment from the warehouse should follow the principle of first-in-first-out. 11.5 Items that may contaminate raw materials are prohibited from being stored and transported together with raw materials or finished products. 11.6 Each batch of products must be strictly inspected before leaving the factory, and can only be shipped if there are no abnormalities. 11.7 The warehouse should have inventory and shipment records, which should include batch number, shipment time, location, object, quantity, etc. 12 Record Management
12.1 All factory record management must be filled in with a pen and signed by the executive and responsible person. 12.2 All production and quality management records must be reviewed by the production and quality management departments to determine whether all operations comply with the provisions of this specification. Any abnormalities must be handled in a timely manner.
12.3 All records should be kept for at least six months after the shelf life of the batch of finished products. 13 Labeling
Product labels and instructions should comply with the provisions of GB7718 and the Food Hygiene Law of the People's Republic of China. 9
8956-2003
People's Republic of China
National Standard
Good Manufacturing Practice for Preserved Food Enterprises
GB8956-2003
Published by China Standards Press
No. 16, Sanlihebei Street, Fuxingmenwai, Beijing
Postal Code: 100045
Tel: 6852391668517548
Printed by Qinhuangdao Printing Factory of China Standards Press Sold by Xinhua Bookstores in various places
Published by Xinhua Bookstore Beijing Publishing House
Format 880×12301/16 Printing sheet 1 Word count 21,000 words First edition March 2004 First printing March 2001 Print run 1--2000
Book number: 155066: 1-20478
Website: bzcbs.com
Copyright reserved
Infringements will be investigated
Report telephone number: (010) 685335332 Establish records for handling consumer complaints and recycling of finished products, indicating product name, production date or batch number, quantity, handling method and handling date, etc.
11 Warehousing and transportation management
11.1 The storage environment and transportation process should avoid direct sunlight, rain, drastic temperature changes and impact, etc., to ensure that food quality is not affected.
11.2 The warehouse should be regularly rectified to prevent insects and moths from breeding, and the stored items should be separated from the ground by walls. 11.3 The items in the warehouse should be inspected regularly. If there are any abnormalities, they should be handled as soon as possible, and temperature and humidity records should be kept. 11.4 The order of shipment from the warehouse should follow the principle of first-in-first-out. 11.5 Items that may contaminate raw materials are prohibited from being stored and transported together with raw materials or finished products. 11.6 Each batch of products must be strictly inspected before leaving the factory, and can only be shipped if there are no abnormalities. 11.7 The warehouse should have inventory and shipment records, which should include batch number, shipment time, location, object, quantity, etc. 12 Record Management
12.1 All factory record management must be filled in with a pen and signed by the executive and responsible person. 12.2 All production and quality management records must be reviewed by the production and quality management departments to determine whether all operations comply with the provisions of this specification. Any abnormalities must be handled in a timely manner.
12.3 All records should be kept for at least six months after the shelf life of the batch of finished products. 13 Labeling
Product labels and instructions should comply with the provisions of GB7718 and the Food Hygiene Law of the People's Republic of China. 9
8956-2003
People's Republic of China
National Standard
Good Manufacturing Practice for Preserved Food Enterprises
GB8956-2003
Published by China Standards Press
No. 16, Sanlihebei Street, Fuxingmenwai, Beijing
Postal Code: 100045
Tel: 6852391668517548
Printed by Qinhuangdao Printing Factory of China Standards Press Sold by Xinhua Bookstores in various places
Published by Xinhua Bookstore Beijing Publishing House
Format 880×12301/16 Printing sheet 1 Word count 21,000 words First edition March 2004 First printing March 2001 Print run 1--2000
Book number: 155066: 1-20478
Website: bzcbs.com
Copyright reserved
Infringements will be investigated
Report telephone number: (010) 68533533
Tip: This standard content only shows part of the intercepted content of the complete standard. If you need the complete standard, please go to the top to download the complete standard document for free.