Some standard content:
National Standard of the People's Republic of China
Hygienic specifications of soy sauce factory
Hygienic specifications of soy sauce factory1 Subject content and scope of application
This specification applies to factories that produce soy sauce by brewing. 2 Terminology
2.1 Brewed soy sauce: soy sauce made by making koji and fermenting raw materials containing protein and starch. 2.2 Bacteria: microorganisms used for brewing soy sauce after artificial selection and cultivation. 2.3 Koji: bacteria used for expanded cultivation and making big koji. 2.4 Cooking: the process of treating raw materials at specific temperature and pressure. 3 Hygiene of procurement, transportation and storage of raw materials3.1 Procurement
3.1.1 The purchased raw materials must comply with the relevant national food hygiene standards. GB8953-88
3.1.2 Soybeans, defatted soybeans, wheat and bran must comply with the provisions of GB2715 "Food Hygiene Standards". 3.1.3 Salt: must comply with the provisions of GB5461 "Salt". 3.1.4 Food additives: must use food-grade food additives that are permitted by the state and produced by designated factories. 3.2 Transportation
3.2.1 Vehicles and tools used to transport raw materials must be dry and clean, and have rain and pollution prevention measures. Raw materials must not be mixed or transported with toxic and hazardous items.
3.2.2 Raw materials must be stored in non-toxic and easy-to-clean containers or packaging bags (boxes). 3.3 Storage
3.3.1 Special warehouses should be used to store raw materials. The warehouse should be well ventilated, dry, clean, and have anti-toxic, anti-insect and anti-rat measures. 3.3.2 Raw materials must not be stacked too densely; they must be at least 20 cm away from the ground and walls. 3.3.3 Various raw materials should be stored in categories, and moisture and temperature should be measured regularly. It is strictly forbidden to store raw materials in the same warehouse as non-food raw materials. 3.3.4 The storage period of various raw materials should be specified, and the first-in-first-out principle should be followed. 4 Sanitation of factory design and facilities
Approved by the Ministry of Health of the People's Republic of China on April 14, 19884.1 Site selection
GB8953-88
Implementation on January 1, 1989
The soy sauce factory should be built in an area with convenient transportation, sufficient water resources, and no harmful gases, smoke, ash and sand, or other substances that endanger food safety and hygiene.
4.2 Factory area and roads
The factory area should be greened. The main roads in the factory area and the 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 accumulation. The factory should have a good drainage system. New or renovated soy sauce factories must have a sewage treatment system. The discharged sewage must meet national environmental protection requirements. 4.3 Plant and facilities
4.3.1 Plant and facilities must be reasonably laid out according to the process flow and be convenient for sanitation management, cleaning and disinfection. 4.3.2 Plant and facilities must be reasonably structured and solid, and must be regularly repaired and maintained to keep them in good condition. 4.3.3 The plant must be equipped with facilities to prevent mosquitoes, flies, rodents, smoke and dust. 4.3.4 Processes that are prone to cross contamination should be isolated by walls or other measures to prevent cross contamination during production. Raw material warehouses and other warehouses must be far away from workshops. 4.3.5 Boiler rooms should be located on the downward side of the main wind throughout the year; smoke and dust removal equipment must be installed. The exhaust smoke must meet national standards. Coal storage sites should be far away from production workshops.
4.4 Production workshop
4.4.1 Ground and floor: should be waterproof, leak-proof, non-slip, corrosion-resistant, non-toxic, easy to wash and disinfect, and have an appropriate drainage slope. The drainage ditch should be an arc-shaped open ditch. 4.4.2 Walls: They should be waterproof, mildew-proof, smooth and non-toxic, easy to wash and disinfect. The wall skirts should be made of light-colored tiles or equivalent building materials with a height of more than 1.5m. The top corners, ground corners and wall corners are curved for easy cleaning. 4.4.3 Ceilings: They should be moisture-proof, waterproof, mildew-proof and dust-proof, and the surface coating should be firm. 4.4.4 Doors and windows: They should be tight and made of non-deformable materials. The windowsill should be tilted down at 45°, and there must be mosquito and fly prevention measures at the door. Disinfection facilities: There must be a shoe disinfection pool about 10cm below the ground at the entrance of the filling and main workshops. 4.4.5
4.4.6 Ventilation facilities: Ventilation equipment must be installed in the workshop to maintain air convection in the workshop. The steaming room, koji making room and oil sprinkling room with a large amount of steam and exhaust gas should be equipped with exhaust equipment with sufficient capacity. 4.4.7 Lighting facilities: The lighting fixtures in the steaming room, koji making room, oil sprinkling room and finished product filling room should be equipped with protective lighting. 4.4.8 Dressing room: There should be a dressing room in the workshop that is isolated from the operation room. There should be cold and hot water hand washing and disinfection facilities in the room. 4.5 Temporary storage facilities for waste
Temporary storage facilities for waste and temporary storage areas for sauce residues should be set up in appropriate locations away from the production workshop; and effective measures should be taken to prevent waste and sauce residues from polluting the factory area.
4.6 Toilets and shower rooms
The factory area must be equipped with flush toilets and shower rooms that are suitable for the number of production personnel. The toilet should be far away from the operation room, and the floor should be hard and flat for easy cleaning and disinfection; the doors and windows must be equipped with screens and automatically closed screen doors; and there should be hand washing facilities that do not need to be opened and closed by hands.
5 Factory hygiene management
5.1 Measures
5.1.1 The factory shall formulate hygiene implementation rules according to the requirements of this specification. 5.1.2 The factory must set up a hygiene management organization and equip full-time or part-time hygiene management personnel to supervise all employees to implement this specification according to the prescribed authority and responsibilities.
5.2 Repair and maintenance
The factory buildings, equipment, tools, drainage systems and other mechanical facilities must be kept in good condition. Under normal circumstances, a comprehensive inspection shall be carried out at least once a year, and problems shall be repaired in time. 5.3 Cleaning and disinfection
5.3.1 In order to prevent soy sauce from being contaminated, all equipment and tools should be cleaned frequently; the koji room and the koji seeding room shall be regularly scrubbed, disinfected and sterilized to prevent the koji seeding and koji from being contaminated by miscellaneous bacteria.
5.3.2 The floor, walls and drainage ditches must be cleaned after each shift; the sewage and waste in the room must be removed in time. 5.3.3 Shower rooms and toilets must be cleaned regularly, disinfected regularly and kept clean. 5.3.4 Production equipment, tools and operating tables should be cleaned regularly and disinfected when necessary; they must be thoroughly rinsed after disinfection to remove residues. Disinfectants and fly killers must not hinder food hygiene. 5.4 Waste disposal
Waste, garbage and soy sauce residue must be cleaned at any time and removed from the factory in a timely manner. Waste containers and waste storage areas should be cleaned and disinfected in a timely manner. It is prohibited to store items not related to production in the workshop. No debris shall be piled up in the factory passages and surrounding areas. 5.5 It is prohibited to raise poultry and livestock in the factory area.
5.6 Other products that affect the hygiene and quality of soy sauce shall not be produced in the factory. 6 Personal hygiene and health requirements
6.1 Health education
The factory should provide health and safety education to new and temporary employees, and regularly carry out publicity and education on the "Food Hygiene Law", this specification and other relevant health regulations for all employees in the factory, so that education has a plan, assessment has standards, and health training is institutionalized and standardized.
6.2 Health examination
6.2.1 Soy sauce production and related personnel shall undergo a health examination at least once a year, and accept temporary examinations when necessary. New or temporary production and operation personnel must undergo a health examination and obtain a health certificate before they can work. 6.2.2 The factory should establish employee health files. 6.3 Health requirements
Anyone who suffers from any of the following diseases shall not be engaged in soy sauce production GB8953-88
Epilepsy, typhoid fever, viral hepatitis and other digestive tract infectious diseases (including pathogen carriers); active pulmonary tuberculosis:
Purulent or exudative skin diseases;
Other diseases that are harmful to food hygiene.
6.4 Personal hygiene
6.4.1 Production personnel shall maintain good personal hygiene, take a bath, change clothes and have their hair cut frequently, and shall not have long nails or apply nail polish. 6.4.2 Production personnel shall not bring personal items and accessories not related to production into the workshop; they must wear work clothes, work hats and work shoes when entering the workshop, and their hair shall not be exposed. Work clothes must be washed and changed frequently. 6.4.3 Production personnel shall not wear work clothes, work hats and work shoes to enter non-production areas. 6.4.4 Production personnel must wash and disinfect their hands before entering the workshop. 6.4.5 It is strictly forbidden for all personnel to eat, smoke, or spit in the workshop. 6.5 Non-production personnel entering the workshop must comply with the provisions of 6.4.2. 7 Hygiene in the production process
7.1 Process hygiene job responsibility system
Each process must formulate a process hygiene job responsibility system. 7.2 Process layout
The process layout must be reasonable. Processes that are prone to cross contamination must be set up separately. 7.3 Raw material handling
7.3.1 Raw materials must be strictly inspected before production; unqualified raw materials shall not be put into production. 7.3.2 Raw materials containing protein must be steamed and cooled. The cooling and cooling time should be shortened as much as possible. When the temperature drops to the specified temperature, the seed koji should be added immediately. Put it into the koji making pool.
7.4 Culture of bacterial strains
7.4.1 Excellent bacterial strains with strong protease activity, no toxin production and no mutation must be selected. 7.4.2 Bacterial strains should be screened and purified regularly, and identified when necessary to prevent contamination by foreign bacteria, degeneration of bacterial strains and mutation and toxin production. 7.4.3 When bacterial strains are transferred to test tubes or triangular flasks, they must be carried out in a sterile room or a clean bench. Sterile rooms or clean benches must be disinfected and sterilized regularly. All utensils, test tubes, triangular flasks, inoculation needles, etc. in the sterile room must be disinfected and sterilized. 7.4.4 The work clothes, work hats, work shoes, etc. of the culture personnel must be strictly cleaned and disinfected; they are only allowed to be worn in the sterile room and are not allowed to be taken outside.
7.4.5 The process of making seed koji should minimize the contamination of foreign bacteria. The seed koji room must be cleaned before feeding, and disinfected if necessary. 7.4.6 The seed koji after cultivation should have a large number of spores, be strong and free of pollution; it should be stored in a ventilated, dry, low-temperature and clean special room, and should not be stored in open air.
GB8953—88
7.5 Koji making
7.5.1 The koji making workshop must be cleaned before feeding. 7.5.2 When cultivating Daqu, the process must be strictly followed, and special attention must be paid to prevent contamination caused by foreign bacteria due to excessive temperature. 7.5.3 After the koji is produced, the koji pool and the ground should be cleaned. 7.6 Fermentation
7.6.1 The containers (pools, tanks, barrels, and vats) used for fermentation must be higher than the plane to prevent sewage from flowing into the containers during cleaning. The coating on the container must be non-toxic.
7.6.2 The water used for heat preservation and fermentation must be replaced regularly, and should be replaced in time when odor is found. 7.6.3 The oil storage tank, salt flushing pool, brine tank (trough), and shower pool should be cleaned frequently, and no sediment should be left. 7.7 Sterilization and precipitation
The squeezed or drained soy sauce must be sterilized by heating first, and then poured into the sedimentation tank for storage and precipitation, and the supernatant is taken for canning. The sterilized soy sauce must comply with the provisions of GB2717 "Soy Sauce Hygiene Standard". 7.8 Packaging
7.8.1 The soy sauce packaging container (glass bottle, plastic bottle, plastic barrel) must be made of non-toxic and odorless materials, and should also comply with the provisions of Chapter 4 of the "Food Hygiene Law".
7.8.2 The soy sauce before filling should be stored in a special container. It should be inspected regularly during storage. 7.8.3 The packaging container must be cleaned and disinfected before use, and there must be no foreign matter in the container. 7.9 The finished product mark must comply with the labeling specified in the "Food Hygiene Law" and GB7718 "General Standard for Food Labeling". 8. Sanitation of finished product storage and transportation
8.1 Storage Www.bzxZ.net
8.1.1 The finished product warehouse must be ventilated, dry, cleaned and disinfected regularly; and have fly, rodent, insect and dust prevention facilities. 8.1.2 Other items shall not be stored in the finished product warehouse. 8.1.3 Regular sampling and inspection shall be carried out during the storage of finished products to ensure the safety and hygiene of finished products. 8.2 Transportation
Special vehicles must be used to transport finished products, and they shall not be mixed with other items. Transport vehicles must have rainproof and anti-pollution measures, and they must be kept clean at all times and cleaned (washed) regularly.
9. Hygiene and quality inspection management
9.1 The factory must formulate a complete hygiene and quality inspection system. 9.2 The factory must have a hygiene and quality inspection room that is suitable for production capacity, and be equipped with professionally trained and qualified inspection and laboratory personnel.
9.3 The inspection room should have the space and instruments and equipment required for inspection and testing. GB8953-88
9.4 The inspection room should take samples according to the inspection methods (standards) stipulated by the state, and conduct physical, chemical, microbiological and other inspections. Products that do not meet the standards shall not leave the factory.
9.5 All inspection records shall be retained for 3 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 Tianjin Condiment Research Institute. This specification was entrusted by the Ministry of Health to the Ministry of Health Food Hygiene Supervision and Inspection Institute for interpretation
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