Some standard content:
National Standard of the People's Republic of China
Hygienic specifications of vinegar factory1 Subject content and scope of application
GB8954-88
This specification applies to factories that use grain as raw materials, malt koji (daqu), koji and yeast as saccharifying agents, and adopt the solid-state method to brew vinegar.
2 Terminology
2.1 Grain raw materials: glutinous rice, rice, sorghum, millet, dried potatoes, bran, bran, etc. used in brewing vinegar. 2.2 Seasoning raw materials: sugar, salt, pepper, aniseed, fennel, cinnamon, etc. 2.3 Fermentation agent: malt koji, bran koji, yeast, etc. 2.4 Additives: sodium benzoate, sauce color, etc. 3 Hygiene of raw material procurement, transportation and storage 3.1 Procurement
The purchased raw materials must comply with the relevant national health standards and relevant regulations. 3.1.2 Grain raw materials: dry, impurity-free and pollution-free grains must be used, and all indicators must comply with the provisions of GB2715 "Grain Hygiene Standards".
3.1.3 Seasoning raw materials: pure, non-deliquescent, impurity-free and non-odorous seasonings must be used. 3.1.4 Fermentation agents: must meet the production process requirements, be insect-free, mildew-free and non-toxic; the selected strains must be purified and identified regularly.
3.2 Transportation
3.2.1 Containers: non-toxic, corrosion-resistant, easy-to-clean and structurally sturdy containers must be used, and they must be cleaned and disinfected regularly. 3.2.2 Means of transport: the materials and structures of means of transport must be easy to clean and disinfect, have rainproof and anti-pollution measures, and be kept clean and dry at all times.
3.2.3 Handling: raw materials that are easily damaged or easily loose must be loaded and unloaded gently, and must not be mixed or transported with toxic or hazardous items. 3.3 Storage
3.3.1 Raw materials should be stored in clean, dry and ventilated warehouses with insect, rodent and bird-proof facilities; they should not be stored in the same warehouse as non-food products. The warehouse should be cleaned regularly, disinfected regularly and kept clean. Approved by the Ministry of Health of the People's Republic of China on April 14, 1988 GB895488
3.3.2 Raw materials should be stored first and used first to prevent backlog and deterioration. Implementation on January 1, 1989
3.3.3 During the storage of raw materials, the moisture content and temperature changes should be checked regularly, and raw materials with local heating and mildew must be screened and processed in time.
3.3.4 Various raw materials should be stacked by category, and the stacking should not be too dense, away from the wall and the ground. 4 Factory design and facility hygiene
4.1 Site selection
The factory must be located in an area without harmful gases, smoke, dust and other pollution sources. 4.2 Factory Area and Roads
The factory area should be greened. The main roads in the factory area and the main roads leading into the factory area should be paved with hard roads suitable for vehicle traffic (such as concrete or asphalt roads). The road surface should be flat and free of water. The factory area should have sufficient drainage systems. 4.3 Factory Buildings and Facilities
4.3.1 The design of the factory buildings and facilities should be convenient for sanitation management, cleaning and disinfection; they should be reasonably laid out according to the vinegar production process. 4.3.2 The factory buildings and facilities must be reasonably structured, solid and complete, and should be regularly maintained and kept in good condition. 4.3.3 There must be sufficient processing space in the factory building to ensure normal production. 4.3.4 The factory buildings and facilities must strictly prevent the entry and hiding of mosquitoes, flies, rats and other pests; there should be effective measures to prevent smoke and dust.
4.3.5 Processes that are prone to cross contamination should be isolated by walls or other effective measures to prevent cross contamination of food. 4.3.6 The vinegar production workshop shall meet the following requirements: 4.3.6.1 Ground and floor: should be waterproof, anti-leakage, anti-slip, anti-corrosion, non-toxic, easy to wash and disinfect; and should have an appropriate slope (1-2%) and a good drainage system to ensure smooth drainage. 4.3.6.2 Walls: should be acid-proof, waterproof, moisture-proof, non-toxic, and easy to wash; the wall skirt should be light-colored tiles or equivalent building materials over 1.5m: the top corners, wall corners, and ground corners should be arc-shaped for easy cleaning. 4.3.6.3 The ceiling should be moisture-proof, anti-fog, and anti-dust, and the surface coating should not fall off easily. 4.3.6.4 Doors and windows: should be tight and made of non-deformable materials. The doors and windows of the finished product filling workshop should have screen windows and screen doors that are easy to clean and replace. The inner window sill must be inclined downward at 45° or a window sill-free structure should be adopted. 4.3.6.5 Others: Stairs, elevators, lifts, platforms and other auxiliary devices should avoid causing food contamination and be easy to clean and repair.
4.3.6.6 The processes of wine making and vinegar making should have ventilation, cooling and heating facilities to meet the needs of the process regulations. 4.3.7 The living area of employees should be isolated from the production area and should be separated by a certain distance. 4.4 Sanitary facilities
4.4.1 Water quality requirements
4.4.1.1 Production water: The factory should have sufficient production water, and the water quality must comply with the provisions of GB5749 "Sanitary Standards for Drinking Water". If water storage facilities are required, anti-pollution measures should be taken. GB8954-88
4.4.1.2 Steam water: Steam and its water source that are in direct contact with raw materials, semi-finished products and finished products shall not contain substances that are harmful to human health or contaminate food.
4.4.1.3 Non-drinking water: non-production cold water, refrigeration water, fire water, steam water, etc. must be transported by separate pipelines and must not be cross-connected with the production (drinking) water system, and should have obvious color distinction. 4.4.2 Wastewater and waste gas treatment system
Vinegar factories must have wastewater and waste gas treatment systems. The system should be regularly inspected and maintained to maintain good working conditions. The discharge of wastewater and waste gas should comply with national environmental protection requirements. 4.4.3 Dressing room, toilet and bathroom facilities 4.4.3.1 Vinegar production workshops must have dressing rooms that are suitable for the number of production personnel and connected to the production workshops. The toilets in the factory should be far away from the production workshops, have screen windows and screen doors, and be equipped with flushing devices and hand washing facilities. 4.4.3.2 Vinegar factories must have shower rooms. 4.4.4 Hand washing facilities in the production workshop
Hand washing facilities that do not require manual switches and cleaning agents and disinfectants for hand washing must be provided at the entrance of the production workshop and at appropriate locations in the workshop. The wastewater pipe of the hand washing facility should be introduced into the drain pipe through the anti-water bend, and the wastewater shall not overflow to prevent pollution of the workshop environment. 4.4.5 Disinfection facilities in the finished product filling workshop
A shoe disinfection pool must be set up at the entrance of the vinegar finished product workshop. Equipment and tool cleaning and disinfection facilities should be set up at appropriate locations in the workshop. These facilities should be made of non-toxic, corrosion-resistant and easy-to-clean materials, and have sufficient cold and hot water sources. 4.4.6 Lighting
There should be sufficient natural and artificial lighting in the workshop, and the brightness should meet the normal working needs of each workplace and operator. The chandelier must be equipped with a safety shield.
4.4.7 Ventilation
The heating section with a large amount of steam should be equipped with exhaust equipment with sufficient capacity. 4.4.8 Temporary storage facilities for wastes
Temporary storage facilities for wastes and by-products (vinegar residue) should be set up at an appropriate location 25m away from the production workshop; they should be made of materials that are easy to clean and disinfect; the structure should be tight to prevent pests from entering and avoid waste from contaminating raw materials, semi-finished products, finished products, drinking water, equipment and roads.
4.5 Equipment and tools
4.5.1 The equipment, tools and containers used in the vinegar production workshop must be made of non-toxic, odorless, corrosion-resistant and easy-to-clean materials. The surface should be smooth without pits or cracks. All pipelines for conveying vinegar must be corrosion-resistant, non-toxic and odorless. 4.5.2 The structure of all equipment, tools and the installation location of fixed equipment in the vinegar production workshop should be convenient for thorough cleaning and disinfection. 4.5.3 Fermentation, sterilization, concentration and other equipment must be equipped with thermometers and automatic temperature controllers, and all pressure vessels must be equipped with pressure gauges. 4.6 Steam supplybZxz.net
GB8954—88
During heating, steaming, concentration and sterilization, sufficient steam supply should be ensured according to process requirements. 5 Factory hygiene management
5.1 Measures
The factory should formulate hygiene implementation rules in accordance with the requirements of this specification and be equipped with sufficient hygiene management personnel who have been trained and qualified. Each workshop and team should be equipped with a part-time hygiene manager. Hygiene management personnel at all levels are responsible for supervising all personnel to implement this specification according to the prescribed authority and responsibilities.
5.2 Repair and maintenance
The factory buildings, equipment, other mechanical facilities, and water supply and drainage systems must be kept in good condition. Under normal circumstances, a comprehensive inspection should be carried out at least once a year, and problems should be repaired in time. 5.3 Cleaning and disinfection
5.3.1 Equipment, tools, operating tables and culture rooms in the vinegar production workshop should be cleaned frequently. Disinfection should be carried out when necessary. 5.3.2 After the equipment, tools and operating tables are treated with detergents or disinfectants, they must be thoroughly cleaned with drinking water and their residues must be removed before production can be carried out.
5.3.3 After work every day or when necessary, the production site, walls and drains must be thoroughly cleaned and disinfected when necessary. 5.4 Waste disposal
5.4.1 Waste and debris must not be piled up in the factory passages and surrounding areas, and they should be kept clean. 5.4.2 Waste in the vinegar production workshop and other work sites must be removed at any time and cleared out of the factory in a timely manner. Temporary waste storage sites should be cleaned and disinfected in a timely manner.
5.5 Pest control
5.5.1 Pest control should be carried out regularly in the factory area and the surrounding areas to prevent the growth of pests. 5.5.2 When using pesticides in the factory area or workshop, appropriate measures should be taken in accordance with the regulations of the health department to prevent food from being contaminated; try to avoid contaminating equipment and tools. After using pesticides, the contaminated equipment and tools should be thoroughly cleaned, and production can only be carried out after the residual pesticides are removed.
5.6 It is prohibited to raise poultry and livestock in the factory area.
6 Personal hygiene and health requirements
6.1 Health education
The factory should provide health education for new and temporary employees, and regularly carry out publicity and education on the "Food Hygiene Law", this specification and other relevant regulations for all employees in the factory, so that education has plans, assessment has standards, and health training work is institutionalized and standardized.
6.2 Health examination
Vinegar production personnel and related personnel must undergo a health examination once a year, and accept temporary examinations when necessary. New and temporary vinegar production personnel must undergo a health examination and obtain a health certificate before they can start work. The factory should establish employee health files.
GB8954—88
6.3 Health requirements
People with leukemia, 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 harmful to food hygiene shall not participate in vinegar production. 6.4 Hand washing requirements
Operators in the finished product filling workshop must wash their hands and disinfect before going to work, after going to the toilet, after handling contaminated raw materials or engaging in activities unrelated to production.
6.5 Personal hygiene
6.5.1 Vinegar production personnel should maintain good personal hygiene, take a bath and have their hair cut frequently, and should not have long nails or apply nail polish. 6.5.2 Vinegar production personnel must wear work clothes and work hats when entering the production workshop. Finished product filling personnel must wear work clothes, work hats and work shoes. Work clothes and work hats should be kept clean; hair should not be exposed. 6.5.3 Personnel in the finished product filling workshop shall not wear work clothes, work hats, and work shoes to enter places unrelated to work. 6.5.4 Vinegar production personnel shall not bring personal items and accessories unrelated to production into the workshop. 6.5.5 It is strictly forbidden for all personnel to eat food, smoke, and spit anywhere in the workshop. 6.5.6 Vinegar production personnel are not allowed to wear gloves in principle, but operators who touch glass bottles in the finished product filling workshop can wear gloves. Wash your hands before wearing gloves. Gloves should be intact and cleaned and disinfected frequently to prevent contamination of finished products. 6.6 Non-production personnel
Non-production personnel must comply with the provisions of 6.5.2 of this specification when they are allowed to enter the production workshop. 7 Hygiene in the production process
7.1 Raw material requirements
7.1.1 The raw and auxiliary materials before production must comply with the provisions of 3.1 of this specification, and contaminated raw and auxiliary materials must not be used. 7.1.2 Before production, there are raw and auxiliary materials, which must be subjected to sensory and physical and chemical tests, and can only be put into production after passing the test. 7.2 Preventing cross contamination
7.2.1 During the vinegar production process, the raw material processing, semi-finished products and finished products must be separated to prevent mutual contamination between the previous and next processes. 7.2.2 When the vinegar production personnel change jobs and there is a possibility of food contamination, they must change their work clothes, wash their hands and disinfect. 7.3 Packaging containers
7.3.1 Requirements and inspection of containers
7.3.1.1 Packaging containers must comply with relevant regulations on food hygiene. 7.3.1.2 Recycled packaging containers should be odorless and non-toxic. 7.3.1.3 Various packaging containers must be strictly inspected according to relevant standards before they can be used. 7.3.1.4 Containers should be stored in warehouses that are ventilated, dry, dust-free and free of pollution sources. 7.3.2 Use of containers
7.3.2.1 Containers can only be filled with vinegar and other items must not be stored to avoid mistakenly entering the production line and causing quality accidents. GB8954—88
7.3.2.2 All containers should be handled with care to avoid collision. 7.3.2.3 Only containers used on the same day can be stored in the finished product filling workshop. When cleaning the workshop, the containers on the production line must be removed or covered to avoid contamination.
7.3.2.4 The containers (bottles, barrels) must be cleaned, disinfected and sterilized before filling. 7.3.2.5 The bottle mouth must be kept clean after filling. The seal should be tight and no air or liquid leakage should be allowed. 7.3.2.6 After sealing, the container should be wiped clean before labeling. There should be no traces of vinegar or paste on the container. 7.4 Process records
Each process in the process must be recorded in detail, and the key factors specified in the process (such as sterilization time and temperature) must have inspection results records. All records should be kept for three years for future reference. 8. Sanitation of finished product purchase, storage and transportation
The storage and transportation conditions of finished products shall comply with the provisions of national and professional standards, and pollution must be prevented. Regular inspections should be carried out during storage to ensure quality.
9. Sanitation and quality inspection management
9.1 The factory must have a sanitation and quality inspection agency that is compatible with its production capacity, and be equipped with professionally trained and qualified inspection personnel.
9.2 The inspection agency should have the inspection room and instruments and equipment required for inspection work, and have a sound inspection system. 9.3 The inspection agency should conduct physical, chemical and microbiological inspections in accordance with relevant national inspection methods and standards. Any product that does not meet the standards shall not leave the factory.
9.4 Measuring instruments and equipment shall be calibrated and maintained regularly to ensure accuracy. 9.5 All inspection records shall be kept for three years for future reference. Additional notes:
This specification was proposed by the National Technical Committee for Standardization of Food Industry. This specification was drafted by Jiangsu Jianghengshun Sauce and Vinegar Factory, Jiangsu Food Hygiene Supervision and Inspection Institute, etc. The main drafters of this standard are Ye Hesheng, Yin Changli and Xu Weijun. The Ministry of Health has entrusted the technical unit responsible for the interpretation of this standard, the Ministry of Health Food Hygiene Supervision and Inspection Institute.2 Vinegar production personnel must wear work clothes and work hats when entering the production workshop. Finished product filling personnel must wear work clothes, work hats and work shoes. Work clothes and work hats should be kept clean; hair should not be exposed. 6.5.3 Finished product filling workshop personnel shall not wear work clothes, work hats and work shoes to enter places not related to work. 6.5.4 Vinegar production personnel shall not bring personal items and accessories not related to production into the workshop. 6.5.5 All personnel are strictly prohibited from eating food, smoking and spitting anywhere in the workshop. 6.5.6 Vinegar production personnel are not allowed to wear gloves in principle, but operators who touch glass bottles in the finished product filling workshop can wear gloves. Wash your hands before wearing gloves. Gloves should be intact and cleaned and disinfected frequently to prevent contamination of finished products. 6.6 Non-production personnel
Non-production personnel must comply with the provisions of 6.5.2 of this specification when they are allowed to enter the production workshop. 7 Hygiene in the production process
7.1 Requirements for raw materials
7.1.1 The raw and auxiliary materials before production must comply with the provisions of 3.1 of this specification, and contaminated raw and auxiliary materials must not be used. 7.1.2 Before production, the raw and auxiliary materials must be subjected to sensory and physical and chemical tests, and can only be put into production after they are qualified. 7.2 Prevention of cross contamination
7.2.1 During the vinegar production process, the raw material processing, semi-finished products and finished products must be separated to prevent mutual contamination between the previous and next processes. 7.2.2 When the vinegar production staff changes their jobs and may cause food contamination, they must change their work clothes, wash their hands and disinfect. 7.3 Packaging containers
7.3.1 Requirements and inspection of containers
7.3.1.1 Packaging containers must comply with relevant regulations on food hygiene. 7.3.1.2 Recycled packaging containers should be odorless and non-toxic. 7.3.1.3 Various packaging containers must be strictly inspected according to relevant standards before they can be used. 7.3.1.4 The containers should be stored in a warehouse that is ventilated, dry, dust-free and pollution-free. 7.3.2 Use of containers
7.3.2.1 The containers can only be filled with vinegar, and other items should not be stored to avoid mistakenly entering the production line and causing quality accidents. GB8954—88
7.3.2.2 All containers should be handled with care to avoid collision. 7.3.2.3 Only containers used on the day can be stored in the finished product filling workshop. When cleaning the workshop, the containers on the production line must be removed or covered to avoid contamination.
7.3.2.4 The containers (bottles, barrels) must be cleaned, disinfected and sterilized before filling. 7.3.2.5 The bottle mouth must be kept clean after filling. The seal should be tight and no air or liquid leakage should be allowed. 7.3.2.6 After sealing, the container should be wiped clean before labeling. There should be no traces of vinegar or paste on the container. 7.4 Process records
Each process in the process must be recorded in detail, and the key factors specified in the process (such as sterilization time and temperature) must have inspection results records. All records are kept for three years for future reference. 8 Sanitation of finished product purchase, storage and transportation
The storage and transportation conditions of finished products should comply with the provisions of national standards and professional standards, and contamination must be prevented. Regular inspections should be carried out during storage to ensure quality.
9 Hygiene and quality inspection management
9.1 The factory must have a sanitation and quality inspection agency that is compatible with its production capacity, and be equipped with professionally trained and qualified inspection personnel.
9.2 The inspection agency should have the inspection room and instruments and equipment required for inspection work, and have a sound inspection system. 9.3 The inspection agency should conduct physical, chemical and microbiological inspections in accordance with relevant national inspection methods and standards. Any product that does not meet the standards shall not leave the factory.
9.4 Measuring instruments and equipment shall be regularly calibrated and maintained to ensure accuracy. 9.5 All inspection records are kept for three years for future reference. Additional Notes:
This specification was proposed by the National Technical Committee for Standardization of Food Industry. This specification was drafted by Jiangsu Jianghengshun Sauce and Vinegar Factory, Jiangsu Food Hygiene Supervision and Inspection Institute, etc. The main drafters of this specification are Ye Hesheng, Yin Changli, and Xu Weijun. This specification is interpreted by the Ministry of Health's technical unit, the Ministry of Health's Food Hygiene Supervision and Inspection Institute.2 Vinegar production personnel must wear work clothes and work hats when entering the production workshop. Finished product filling personnel must wear work clothes, work hats and work shoes. Work clothes and work hats should be kept clean; hair should not be exposed. 6.5.3 Finished product filling workshop personnel shall not wear work clothes, work hats and work shoes to enter places not related to work. 6.5.4 Vinegar production personnel shall not bring personal items and accessories not related to production into the workshop. 6.5.5 All personnel are strictly prohibited from eating food, smoking and spitting anywhere in the workshop. 6.5.6 Vinegar production personnel are not allowed to wear gloves in principle, but operators who touch glass bottles in the finished product filling workshop can wear gloves. Wash your hands before wearing gloves. Gloves should be intact and cleaned and disinfected frequently to prevent contamination of finished products. 6.6 Non-production personnel
Non-production personnel must comply with the provisions of 6.5.2 of this specification when they are allowed to enter the production workshop. 7 Hygiene in the production process
7.1 Requirements for raw materials
7.1.1 The raw and auxiliary materials before production must comply with the provisions of 3.1 of this specification, and contaminated raw and auxiliary materials must not be used. 7.1.2 Before production, the raw and auxiliary materials must be subjected to sensory and physical and chemical tests, and can only be put into production after they are qualified. 7.2 Prevention of cross contamination
7.2.1 During the vinegar production process, the raw material processing, semi-finished products and finished products must be separated to prevent mutual contamination between the previous and next processes. 7.2.2 When the vinegar production staff changes their jobs and may cause food contamination, they must change their work clothes, wash their hands and disinfect. 7.3 Packaging containers
7.3.1 Requirements and inspection of containers
7.3.1.1 Packaging containers must comply with relevant regulations on food hygiene. 7.3.1.2 Recycled packaging containers should be odorless and non-toxic. 7.3.1.3 Various packaging containers must be strictly inspected according to relevant standards before they can be used. 7.3.1.4 The containers should be stored in a warehouse that is ventilated, dry, dust-free and pollution-free. 7.3.2 Use of containers
7.3.2.1 The containers can only be filled with vinegar, and other items should not be stored to avoid mistakenly entering the production line and causing quality accidents. GB8954—88
7.3.2.2 All containers should be handled with care to avoid collision. 7.3.2.3 Only containers used on the day can be stored in the finished product filling workshop. When cleaning the workshop, the containers on the production line must be removed or covered to avoid contamination.
7.3.2.4 The containers (bottles, barrels) must be cleaned, disinfected and sterilized before filling. 7.3.2.5 The bottle mouth must be kept clean after filling. The seal should be tight and no air or liquid leakage should be allowed. 7.3.2.6 After sealing, the container should be wiped clean before labeling. There should be no traces of vinegar or paste on the container. 7.4 Process records
Each process in the process must be recorded in detail, and the key factors specified in the process (such as sterilization time and temperature) must have inspection results records. All records are kept for three years for future reference. 8 Sanitation of finished product purchase, storage and transportation
The storage and transportation conditions of finished products should comply with the provisions of national standards and professional standards, and contamination must be prevented. Regular inspections should be carried out during storage to ensure quality.
9 Hygiene and quality inspection management
9.1 The factory must have a sanitation and quality inspection agency that is compatible with its production capacity, and be equipped with professionally trained and qualified inspection personnel.
9.2 The inspection agency should have the inspection room and instruments and equipment required for inspection work, and have a sound inspection system. 9.3 The inspection agency should conduct physical, chemical and microbiological inspections in accordance with relevant national inspection methods and standards. Any product that does not meet the standards shall not leave the factory.
9.4 Measuring instruments and equipment shall be regularly calibrated and maintained to ensure accuracy. 9.5 All inspection records are kept for three years for future reference. Additional Notes:
This specification was proposed by the National Technical Committee for Standardization of Food Industry. This specification was drafted by Jiangsu Jianghengshun Sauce and Vinegar Factory, Jiangsu Food Hygiene Supervision and Inspection Institute, etc. The main drafters of this specification are Ye Hesheng, Yin Changli, and Xu Weijun. This specification is interpreted by the Ministry of Health's technical unit, the Ministry of Health's Food Hygiene Supervision and Inspection Institute.
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