Some standard content:
National Standard of the People's Republic of China
Hygienic specifications of beer factory
Hygienic specifications of beer factory1 Subject content and scope of application
This specification applies to factories that use malt as the main raw material, add hops, and brew beer through yeast fermentation. 2 Hygiene of raw material procurement, transportation and storage 2.1 Procurement
GB8952——88
2.1.1 Grain raw materials: Grain raw materials such as barley, rice, malt, etc. must comply with the provisions of GB2715 "Grain Hygiene Standard". Imported barley must be inspected and qualified by the food hygiene supervision and inspection agency at the border port before it can be purchased. Raw and auxiliary materials that are corrupt and deteriorated shall not be purchased. 2.1.2 Hops or hop products: must be moderately mature, have a normal smell, and not deteriorate. 2.2 Transportation
2.2.1 The materials used to package raw and auxiliary materials must be clean and non-toxic. The hops should be tightly packaged and moisture-proof measures should be taken. 2.2.2 The means of transport must be clean and dry. 2.2.3 When transporting raw and auxiliary materials, they must not be mixed or transported with toxic, harmful, or odorous items. 2.3 Storage
2.3.1 The floor of the warehouse for raw and auxiliary materials. The walls should be built with cement or other impermeable materials. The warehouse must be well ventilated, dry, and clean: it must have facilities to prevent mosquitoes, flies, insects, rodents, heat, and moisture. Raw and auxiliary materials should be classified and stacked away from the wall and the ground according to different varieties. 2.3.2 Hops should be stored in a warehouse with a temperature of 0-10℃, away from light, and dry. 3 Factory design and facility hygiene
3.1 Site selection
The brewery must be built in an area with high terrain, convenient transportation, sufficient water resources, and no harmful gases, smoke, dust, and other substances that endanger food safety and hygiene.
3.2 Factory area and roads
3.2.1 The factory area should have a green belt. When greening, it is not advisable to plant trees, flowers and plants with flying catkins to avoid contaminating beer. 3.2.2 The main roads and branch roads in the factory area should be paved with hard roads (such as concrete or asphalt roads) that are easy to clean and suitable for vehicles to pass. The road surface should be flat and free of water accumulation. The factory area should have a good drainage system. 3.3 Factory buildings and facilities
Approved by the Ministry of Health of the People's Republic of China on April 14, 1988 GB895288
Implementation on January 1, 1989
3.3.1 The design of factory buildings and facilities should be reasonably laid out according to the beer production process flow, and be convenient for health management, cleaning and disinfection. The production area and living area must be strictly separated.
3.3.2 The factory buildings and facilities must be reasonably structured, solid and complete; they must be regularly repaired and maintained. 3.3.3 The floor of the factory building: hard, flat, without water accumulation, water seepage, with an appropriate slope (preferably 2%) and a good drainage system. 3.3.4 The walls and ceilings of the factory building: Smooth, light-colored, non-absorbent, non-permeable, and non-toxic building materials must be used; the wall skirts must be light-colored tiles or equivalent building materials of more than 2m; the top corners, wall corners, and ground corners are arc-shaped, which are convenient for washing and disinfection. The walls and ceilings of the fermentation and packaging workshops must be regularly painted with mildew-proof paint to prevent the growth of mold. 3.3.5 The overhead components in the factory building: must be easy to clean, and can prevent dust accumulation, condensation, and mold growth. 3.3.6 The doors and windows of the factory building: should be tight and made of non-deformable and corrosion-resistant materials. The window sill should be more than 1m above the ground, and the inner window sill should be inclined 45° downward. The doors and windows must have anti-fly and anti-rat facilities. 3.3.7 Ventilation and dust prevention: The factory building should have good ventilation facilities to keep the air fresh: dusty processes should be equipped with effective dust removal facilities; the vents should be equipped with corrosion-resistant mesh covers that are easy to clean. 3.4 Sanitary facilities
3.4.1 Water supply system
3.4.1.1 Production water: The water quality must comply with the provisions of GB5749 "Sanitary Standards for Drinking Water". There should be water storage facilities and anti-pollution measures in the factory, and they should be cleaned and disinfected regularly. 3.4.1.2 Non-production (drinking) water: non-drinking water such as refrigeration, cooling, and fire fighting. It must be transported by separate pipelines and must not be cross-connected with production (drinking) water, and there should be obvious color differences. 3.4.2 Steam system
The steam used in each production process must not contain substances that are harmful to human health or pollute raw materials, semi-finished products and finished products. 3.4.3 Temporary storage facilities for waste
Temporary storage facilities for waste such as wheat roots, distiller's grains, hop grains, waste diatomaceous earth, and garbage should be set up in appropriate locations away from the production workshop.
3.4.4 Wastewater and waste gas treatment system
A wastewater and waste gas treatment system must be set up. The system should be kept in good working condition. The discharge of wastewater and waste gas should comply with the provisions of GBJ4 "Industrial "Three Wastes" Emission Standard" and GB3841 "Boiler Smoke Emission Standard". 3.4.5 Dressing Rooms, Toilets and Other Facilities
3.4.5.1 The factory should be equipped with shower rooms suitable for the number of employees, and the floor and walls should be easy to clean and disinfect. 3.4.5.2 The factory must be equipped with flush toilets suitable for the number of employees. The toilets should be well ventilated and equipped with mosquito and fly prevention facilities, and the floors and walls should be easy to clean and disinfect.
3.4.5.3 Each workshop must be equipped with dressing rooms, hand washing facilities and workroom rest rooms suitable for the number of production personnel. Dressing rooms and rest rooms should be well ventilated, well lit, and kept clean at all times. 3.5 Equipment and tools
3.5.1 All mechanical equipment, containers, pipelines, etc. that come into contact with beer should be made of non-toxic, non-absorbent, easy to clean, odorless and non-chemically reactive materials such as stainless steel, copper, glass, edible rubber, etc. When GB8952-88
coatings are required, they must be non-toxic, odorless and non-affecting beer hygiene quality. 3.5.2 The structure of mechanical equipment, tools and the installation location of fixed equipment should be easy to clean and disinfect. 4 Factory hygiene management
4.1 The factory should formulate hygiene implementation rules in accordance with the requirements of this specification. 4.2 The factory and each workshop should be equipped with qualified full-time hygiene management personnel, who shall be responsible for supervising all staff to implement the relevant provisions of this specification according to the prescribed authority and responsibilities. 4.3 The factory should be equipped with full-time cleaning personnel to be responsible for the environmental sanitation of the factory area. 4.4 The factory buildings, equipment, drainage systems and other mechanical facilities must be kept in a good hygienic state. 4.5 Equipment, tools and operating tables in the production workshop should be cleaned regularly and disinfected when necessary. 4.6 After the equipment, tools and operating tables are treated with detergents or disinfectants, they must be thoroughly cleaned with production drinking water to remove any residue before production can begin.
4.7 After work each day (or when necessary), the floor, walls and drains of the production site must be thoroughly cleaned and disinfected when necessary.
4.8 Public places such as changing rooms, toilets, shower rooms, and workrooms should be cleaned, cleaned, disinfected and kept especially clean. 4.9 Management of dangerous drugs
The factory should have special rooms and special cabinets to store corrosive and highly toxic dangerous goods, and a dedicated person should be responsible for their storage and use. 4.10 It is prohibited to raise poultry and livestock in the factory area; it is prohibited to produce other products that may affect the hygienic quality of beer. 5 Personal hygiene and health requirements
5.1 Health education
The factory should provide health and safety education to new and temporary employees, and they can only work after passing the assessment: 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. 5.2 Health examination
Beer production personnel and related personnel shall undergo a health examination at least once a year, and accept temporary examinations when necessary. New or temporary beer production personnel must undergo a health examination and obtain a health certificate before they can work. The factory should establish employee health records.
5.3 Health requirements
Anyone suffering from any of the following diseases shall not engage in beer production: dysentery, typhoid fever, viral hepatitis and other digestive tract infectious diseases (including carriers of the source); active pulmonary tuberculosis;
purulent or exudative skin diseases;
other diseases that hinder the hygienic quality of beer. 5.4 Personal hygiene
GB8952—88
5.4.1 Beer production personnel should maintain good personal hygiene, take a shower, change clothes and have their hair cut frequently, and should not have long nails or apply makeup. Hands must be washed and disinfected before work, after defecation and after contact with pollutants. 5.4.2 Beer production personnel shall not bring personal items and accessories not related to production into the production workshop; they must wear neat work clothes, work hats, work shoes, masks and gloves when entering the workshop as required. Work clothes must always be kept clean. 5.4.3 Beer production personnel shall not wear work clothes, work hats and work shoes to enter the toilet or places not related to production. 5.4.4 It is strictly forbidden for all personnel to eat, smoke and spit anywhere in the workshop. 6 Hygiene in the beer brewing process
6.1 General requirements
Each process must formulate a strict process hygiene management system and implement the regional responsibility system for environmental hygiene. 6.1.2 Effective measures should be taken to prevent pipes, hoses, joints, valves, etc. from falling to the ground. 6.1.3 Compressed air used for brewing beer must be filtered before use. Filter cotton must be replaced regularly. 6.2 Malting
The germination boxes, pipes, tools, equipment and floors in the malting workshop should be kept clean, and there should be no musty or odor in the workshop; after the germination cycle, they must be rinsed and disinfected with bleach solution; effective measures should be taken to prevent the oil of the mixing machine from contaminating barley and malt. 6.3 SaccharificationbZxz.net
Equipment, pipes, tools, etc. in the saccharification section should be scrubbed clean immediately after use and thoroughly cleaned once a week. When production is interrupted, it must be scrubbed thoroughly before production. The floor should be disinfected with bleach solution at least once a week. 6.4 Wort cooling
The pipes, equipment, tools, etc. in the wort cooling process should be sterilized with hot water circulation before use; they must be scrubbed clean after use; they should be scrubbed and sterilized with hot alkaline water and hot water circulation every week. The floor should be disinfected with bleach solution at least once a week. 6.5 Fermentation
6.5.1 Traditional fermentation
6.5.1.1 Pre-fermentation
6.5.1.1.1 The equipment, tools, pipes, walls and floors of the fermentation room, yeast washing room and yeast culture room should be kept clean to avoid the growth of mold and other bacteria.
6.5.1.1.2 After use, the breeding pool, fermentation pool, yeast barrel, yeast tank and yeast adder should be rinsed with clean water, sterilized with formaldehyde or alcohol and rinsed with sterile water.
6.5.1.1.3 The floor of the fermentation room should be disinfected with bleach solution regularly; the yeast culture room and fermentation room should be air sterilized regularly. 6.5.1.1.4 After each use, the wine pipe and yeast addition pipe should be rinsed with clean water, soaked in disinfectant, rinsed with clean water and rinsed with sterile water.
6.5.1.1.5 The sterile water tank should be cleaned at least once a month, and the sand filter should be cleaned at least once a week. 6.5.1.1.6 A disinfection pool must be set up at the entrance of the pre-fermentation room, and personnel other than those in this process are not allowed to enter. GB895288
6.5.1.1.7 The staff who clean the pre-fermentation pool must wear special rubber shoes. 6.5.1.2 Post-fermentation
After the wine storage tanks in the post-fermentation wine storage room are filled with wine, the room should be immediately thoroughly rinsed and fumigated with sulfur. The mechanical equipment, tools, pipes, walls and floors in the room should be kept clean at all times and disinfected with bleach solution once a week to avoid the growth of mold and bacteria. 6.5.1.3 Filtration
6.5.1.3.1 The walls, floors, mechanical equipment, tools and pipes of the wine filter room and cotton washing room should be kept clean at all times: the walls and floors should be disinfected with bleach solution at least once a week: tools and pipes should be disinfected and sterilized with formaldehyde or peracetic acid solution. 6.5.1.3.2 The floor of the sake room should be scrubbed with bleach solution at least once a week. The sake barrel (tank) must be cleaned after each use. Disinfectant should be used for intermittent use to thoroughly disinfect and clean. 6.5.1.3.3 The filter cotton should be sterilized with hot water; diatomaceous earth and cardboard should be properly stored to prevent contamination. 6.5.2 Open-air tank fermentation
Open-air fermentation tanks, yeast tanks, pipes and equipment should be kept clean. After use, they should be cleaned and sterilized with hot water, hot alkaline water and disinfectant in a cycle, and then rinsed with clean water to meet the hygiene requirements. 6.6 Filling
6.6.1 Materials of containers
The materials used to make containers (including glass bottles and metal cans) must comply with the relevant national food hygiene standards. 6.6.2 Inspection of containers
Strict inspection should be carried out in accordance with the hygiene and quality standards of various containers, and they can only be used after they are qualified. The use of recycled old bottles must be strictly inspected, and it is strictly forbidden to use recycled old bottles contaminated by toxic substances or odors. 6.6.3 Cleaning and disinfection of containers
6.6.3.1 The containers must be thoroughly cleaned and disinfected before filling. The containers after disinfection must not be alkaline, have no odor, no debris, and no grease. 6.6.3.2 The cleaned containers must be used up in time to avoid contamination. 6.6.3.3 The bottle washing machine must be rinsed clean before use, and the alkali solution must be replaced in time to ensure that the concentration meets the requirements. The backwash spray pipe must be brushed clean to ensure the spray pressure.
6.6.3.4 The turnover box should be cleaned regularly, and dirt and debris should not be brought into the workshop. 6.6.4 Filling and sterilization
6.6.4.1 The filtered sake should be filled and capped (sealed) in time according to the specified time. The sealing quality should meet the relevant standards. 6.6.4.2 After sealing, pasteurization should be carried out according to the process regulations. 6.6.5 Marking of finished products
The marking of finished products must comply with the provisions of the "Food Hygiene Law" and GB7718 "General Standard for Food Labeling". 7 Sanitation of storage and transportation of finished products
GB8952-88
7.1 Storage
The finished product warehouse should be dry and well ventilated, and no debris should be piled up in the warehouse. Transportation
The finished products should be transported at 5-30℃, and should not be mixed with toxic and harmful items. 8.1 The factory must have a sanitation and quality inspection room that is suitable for production capacity, and be equipped with professionally trained and qualified inspection personnel.
8.2 The inspection room should have the necessary places and instruments and equipment for inspection work, and have a sound inspection system. 8.3 The inspection room should sample in accordance with the inspection methods and standards stipulated by the state, and conduct physical, chemical and microbiological inspections. All products that do not meet the standards shall not leave the factory.
8.4 All inspection records shall be kept for three years for future reference. Additional notes:
This specification was proposed by the National Technical Committee for Food Industry Standardization. This specification was drafted by Qingdao Brewery, Shandong Food Sanitation Supervision and Inspection Institute, etc. The main drafters of this specification were Xu Zuoju and Li Pujun. This specification is interpreted by the Ministry of Health's Food Sanitation Supervision and Inspection Institute, the technical unit entrusted by the Ministry of Health.1. Materials of containers
The materials used to make containers (including glass bottles and metal cans) must comply with the relevant national food hygiene standards. 6.6.2. Inspection of containers
Strict inspection should be carried out in accordance with the hygiene and quality standards of various containers, and they can only be used after they are qualified. The use of recycled old bottles must be strictly inspected, and it is strictly forbidden to use recycled old bottles contaminated by toxic substances or odors. 6.6.3.1. The containers must be thoroughly cleaned and disinfected before filling. The containers after disinfection must not be alkaline, have no odor, no debris, and no grease. 6.6.3.2. The cleaned containers must be used up in time to avoid contamination. 6.6.3.3. The bottle washing machine must be rinsed before use, and the alkali solution must be replaced in time to ensure that the concentration meets the requirements. The backwash spray pipe must be brushed clean to ensure the spray pressure.
6.6.3.4. The turnover box should be cleaned regularly, and dirt and debris must not be brought into the workshop. 6.6.4 Filling and sterilization
6.6.4.1 The filtered sake should be filled and capped (sealed) in time according to the specified time. The sealing quality should meet the relevant standards. 6.6.4.2 After sealing, pasteurization should be carried out according to the process regulations. 6.6.5 Finished product marking
The finished product marking must comply with the provisions of the "Food Hygiene Law" and GB7718 "General Standard for Food Labeling". 7 Sanitation of finished product storage and transportation
GB8952-88
7.1 Storage
The finished product warehouse should be dry and well ventilated, and no debris should be piled up in the warehouse. Transportation
The finished product should be transported at 5-30℃ and should not be mixed or transported with toxic and harmful substances. 8 Sanitation and quality inspection management
8.1 The factory must have a sanitation and quality inspection room that is suitable for production capacity, equipped with professionally trained and qualified inspection personnel.
8.2 The inspection room should have the premises and instruments and equipment required for inspection work, and have a sound inspection system. 8.3 The inspection room should take samples according to the inspection methods and standards stipulated by the state, and conduct physical, chemical and microbiological inspections. Any product that does not meet the standards shall not leave the factory.
8.4 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 Qingdao Brewery, Shandong Food Sanitation Supervision and Inspection Institute, etc. The main drafters of this specification were Xu Zuoju and Li Pujun. This specification is interpreted by the Ministry of Health's Food Sanitation Supervision and Inspection Institute, the technical unit entrusted by the Ministry of Health.1. Materials of containers
The materials used to make containers (including glass bottles and metal cans) must comply with the relevant national food hygiene standards. 6.6.2. Inspection of containers
Strict inspection should be carried out in accordance with the hygiene and quality standards of various containers, and they can only be used after they are qualified. The use of recycled old bottles must be strictly inspected, and it is strictly forbidden to use recycled old bottles contaminated by toxic substances or odors. 6.6.3.1. The containers must be thoroughly cleaned and disinfected before filling. The containers after disinfection must not be alkaline, have no odor, no debris, and no grease. 6.6.3.2. The cleaned containers must be used up in time to avoid contamination. 6.6.3.3. The bottle washing machine must be rinsed before use, and the alkali solution must be replaced in time to ensure that the concentration meets the requirements. The backwash spray pipe must be brushed clean to ensure the spray pressure.
6.6.3.4. The turnover box should be cleaned regularly, and dirt and debris must not be brought into the workshop. 6.6.4 Filling and sterilization
6.6.4.1 The filtered sake should be filled and capped (sealed) in time according to the specified time. The sealing quality should meet the relevant standards. 6.6.4.2 After sealing, pasteurization should be carried out according to the process regulations. 6.6.5 Finished product marking
The finished product marking must comply with the provisions of the "Food Hygiene Law" and GB7718 "General Standard for Food Labeling". 7 Sanitation of finished product storage and transportation
GB8952-88
7.1 Storage
The finished product warehouse should be dry and well ventilated, and no debris should be piled up in the warehouse. Transportation
The finished product should be transported at 5-30℃ and should not be mixed or transported with toxic and harmful substances. 8 Sanitation and quality inspection management
8.1 The factory must have a sanitation and quality inspection room that is suitable for production capacity, equipped with professionally trained and qualified inspection personnel.
8.2 The inspection room should have the premises and instruments and equipment required for inspection work, and have a sound inspection system. 8.3 The inspection room should take samples according to the inspection methods and standards stipulated by the state, and conduct physical, chemical and microbiological inspections. Any product that does not meet the standards shall not leave the factory.
8.4 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 Qingdao Brewery, Shandong Food Sanitation Supervision and Inspection Institute, etc. The main drafters of this specification were Xu Zuoju and Li Pujun. This specification is interpreted by the Ministry of Health's Food Sanitation Supervision and Inspection Institute, the technical unit entrusted by the Ministry of Health.
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.