Good agricultural practice—Part 12:Tea control points and compliance criteria
Some standard content:
ICS 67.140.10
National Standard of the People's Republic of China
GB/T20014.12—2013
Replaces GB/T20014.12--2008
Good agricultural practice-
Part 12: Tea control points and compliance
criteria2013-12-31 Released
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China Standardization Administration of China
2014-06-22 Implementation
GB/T20014 "Good Agricultural Practice" is divided into the following parts: Part 1: Terminology;
Part 2: Basic control points and compliance specifications for farms; -Part 3: Basic control points and compliance specifications for crops; -Part 4: Control points and compliance specifications for field crops; Part 5, Control points and compliance specifications for fruits and vegetables; Part 6: Basic control points and compliance specifications for livestock and poultry; Part 7, Control points and compliance specifications for cattle and sheep;: -Part 8: Control points and compliance specifications for dairy cows! Part 9: Control points and compliance specifications for pigs; Part 10: Control points and compliance specifications for poultry; Part 11: Control points and compliance specifications for road transportation of livestock and poultry; Part 12: Control points and compliance specifications for tea; Part 13: Basic control points and compliance specifications for aquaculture; Part 14: Basic control points and compliance specifications for aquaculture in ponds; Part 15: Basic control points and compliance specifications for aquaculture in factory; Part 16: Basic control points and compliance specifications for aquaculture in cages; Part 17: Basic control points and compliance specifications for aquaculture in pen enclosures; Part 18: Basic control points and compliance specifications for aquaculture in tidal flats and hanging Part 19: Control points and compliance specifications for pond farming of tilapia; Part 20: Control points and compliance specifications for pond farming of eel; Part 21: Control points and compliance specifications for pond farming of shrimp; Part 22: Control points and compliance specifications for factory farming of flatfish; Part 23: Control points and compliance specifications for cage farming of large yellow croaker; Part 24: Control points and compliance specifications for pen farming of Chinese mitten crab; Part 25: Control points and compliance specifications for abandoned flowers and ornamental plants; Part 26: Control points and compliance specifications for tobacco leaves; Part 27: Control points and compliance specifications for bees. This part is Part 12 of GB/T20014. This part was drafted according to the rules given in GB/T1.1-2009. GB/T20014.122013wwW.bzxz.Net
This part replaces GB/T20014.12—2008 Good Agricultural Practice Part 12: Tea Control Points and Conformity Criteria. Compared with GB/T20014.12-2008, the main changes are as follows: the scope of this part is adjusted; new reference standards are added;
3 clauses are added: 4,1,1,3, 4,1.1,1,4,1.1.5,1.13#-11 clauses are adjusted: 4.5.2.1, 4.7.1.2, 4.7.2.1, 4.7.2.5.4.7.4.1, 4.8.2.1.4.8.2.2, 4.8.5.9, 4.8.6.1, 4.8.6.3.4.9.2.1.
This standard (part) is jointly proposed by the Certification and Accreditation Administration of the People's Republic of China and the Ministry of Agriculture of the People's Republic of China. 1
GB/T20014.12-2013
This standard (part) is under the jurisdiction of the Certification and Accreditation Administration of the People's Republic of China. This standard (part) was drafted by: Registration Management Department of the National Certification and Accreditation Administration, Certification and Accreditation Technology Research Institute of the National Certification and Accreditation Administration, Hangzhou Wantai Certification Co., Ltd., Tea Science Research Institute of the Chinese Academy of Agricultural Sciences, Hangzhou Zhongnong Quality Certification Center, Nanjing Guohuan Organic Product Certification Center, Quality Agricultural Product Development Service Center of the Ministry of Agriculture, Sichuan Horticultural Crop Technology Extension Station, National Supply and Marketing Cooperatives.
The main drafters of this standard (part): Lu Zhenhui, Lin Jimei, Yang Zhigang, Liu Xinlu, Fu Shangwen, Xing Wenying, Li Xiaoze: Li Lianhai, Yang Zehui, Hao Wenge, Duan Xinyou, Wang Guoqing, Yang Rong, Du Weichun, Jiang Yulong, Zhao Ming. The previous versions of the standards replaced by this part are: GB/T20014.12-2008.
GB/T20014.12-2013
The safety of agricultural products is not only related to the physical health and life safety of consumers, but also directly or indirectly affects the healthy development of the food and agricultural products industry. Therefore, agricultural product safety is the primary requirement for all organizations in the food chain that are engaged in food production, processing, storage and transportation. As the beginning of the food chain, the agricultural product planting process directly affects the safety level of agricultural products and processed foods. In order to meet the requirements of laws, regulations and relevant standards, meet consumer needs, ensure food safety and promote the sustainable development of agriculture, the following requirements are put forward. 0.1 Management of food safety hazards
This part adopts the Hazard Analysis and Critical Control Point (HACCP) method to identify, evaluate and control food safety hazards. In the process of tea tree planting and tea processing, according to the characteristics of tea production, requirements are put forward for tea garden management, soil fertility maintenance, field operations, plant protection, tea processing, packaging, transportation, storage, organizational management, etc., including record keeping, tracking and employee training. 0.2 Environmental protection requirements for sustainable agricultural development This part puts forward environmental protection requirements, by requiring producers to comply with environmental protection laws and regulations and standards, create a benign ecological environment in the agricultural product production process, and coordinate the relationship between agricultural product production and environmental protection. 0.3 Occupational health, safety and welfare requirements for employees This part puts forward occupational health, safety and welfare requirements for employees. This part divides the control points of the content clauses into three levels and follows the principles of Table 1. Table 1 Principles for control point level division
Level Content
Based on Hazard Analysis and Critical Control Points (HACCP) and all food safety requirements directly related to food safety, basic requirements for environmental protection and employee welfare based on the requirements of Level 1 control points. Requirements for continuous improvement measures for environmental protection and employee welfare based on the requirements of Level 1 and Level 2 control points. Shan
1 Scope
Good Agricultural Practice
GB/T 20014.12—2013
Part 12: Tea Control Points
And Conformity Specifications
This part of GB/T20014 specifies the requirements for good agricultural practices for tea, including the whole process control of tea planting and tea primary processing.
This part is applicable to the compliance determination of good agricultural practices for tea and is applicable to all types of tea. 2 Normative references
The following documents are indispensable for the application of this document. For dated references, only the dated version applies to this document. For undated references, the latest version (including all amendments) applies to this document. GB11767 Tea seedlings
GB/T20014.1 Good agricultural practice Part 1: Terminology GB/T20014.2 Good agricultural practice Part 2: Farm-based control points and compliance specifications GB/T20014.3—2013
Good agricultural practice Part 3: Crop-based control points and compliance specifications 3 Terms and definitions
The terms and definitions defined in GB/T20014.1 and the following terms and definitions apply to this document. 3.1
Tea farm
A tea plantation farm that harvests fresh tea leaves, a tea processing factory, or a tea grower organization composed of a group of farmers that operates and manages according to the same rules and regulations. 4 Requirements
4.1 Propagation materials
4.1.1 Varieties and breeding
Control points
Understand the importance of effective management of tea seedlings and the purity of the original seed.
Choose strong cuttings.
During seedling cultivation, the use of plant protection products during seedling cultivation should be recorded.
Compliance requirements
When selecting seedlings and varieties in tea farms, tea varieties with good stress resistance and adapted to local climate, environmental conditions and tea types should be selected. The purity of the original seed meets the requirements.
When propagating by cuttings, select healthy and strong cuttings.
Record according to the requirements of 4.8.2 in GB/T20014.3-2013.
GB/T20014.12—2013
Control points
The quality of seedlings should meet the requirements of GB11767
.
The seedlings should be free of pests and diseases and quarantine pests. Seedlings (including scions) transported between counties should hold the quarantine certificate of the county agricultural department.
History and management of tea gardens
History of tea gardens
Control points
New tea gardens after the implementation of this part should not be reclaimed by deforestation,
The development of new tea gardens should comply with local and national laws and regulations on land use, biodiversity protection and environmental protection.
In the absence of clear provisions on land use and biodiversity protection in laws and regulations, the development of new tea gardens should adopt good resource protection measures compared with local current practices. Use of fertilizer
Fertilization method
Control point
The performance of fertilizers should be known and appropriate and effective fertilization methods should be adopted.
Organic fertilizer
Control point
Animal manure and other organic matter should be well decomposed before use.
Conformity requirements
The quality of seedlings should meet the requirements of the adopted standards.
Records show that seedlings are free from pests and diseases and quarantine pests. Seedlings (including scions) transported between counties must hold quarantine certificates issued by the county-level agricultural authorities.
Conformity requirements
There is evidence that new tea gardens opened after the implementation of this part have neither destroyed the native forest nor the ecosystem of the drinking forest. All apply. There is written evidence that the new tea garden development complies with local and national laws and regulations on land use, biodiversity conservation and environmental protection, and that the new tea garden development has adopted good resource conservation measures compared with local current practices.
Compliance requirements
The performance of fertilizers is well understood, and the fertilization method takes into account the slope of the tea garden, rainfall and other factors to facilitate the effective use of nutrients by tea trees and reduce fertilizer leaching and pollution to the surrounding environment.
Compliance requirements
Animal manure and other organic matter are decomposed before use as fertilizer.
Control points
Appropriate measures should be taken after foliar fertilizer application to prevent organic matter from remaining on the leaves. Fertilization records
Control points
Records of organic and inorganic fertilizers applied to the tea garden or seedlings.
The application date of all fertilizers should be recorded.
The situation of the fertilizer application personnel should be recorded.
4.3.4 Fertilizer storage
4.4 Irrigation
Control points
Fertilizers should be stored in an appropriate manner to reduce the risk of polluting water sources.
Organic fertilizers should be stored in an appropriate manner to reduce the risk of polluting the environment.
4.4.1 Specified irrigation methods
Control points
There should be a water resource management plan to optimize water use and reduce waste.
Keep irrigation records,
GB/T20014.12—2013
Compliance requirements
Appropriate measures are taken to avoid leaf contamination. The organic liquid and (or) suspended liquid are allowed to stand and filtered, and the filtrate is used for foliar spraying. The picking interval after the application of foliar fertilizers meets the requirements of the foliar fertilizer instructions and should be strictly controlled to be at least 7 days before harvest. Compliance Requirements
Keep records of all fertilizer applications, including details of geographical location and name or code of tea garden, plot or nursery. All Applicable.
Detailed records of fertilizer application dates (year, month, day). All Applicable.
Detailed records of names of all fertilizer application personnel. All Applicable.
Compliance Requirements
Storage of fertilizers should minimize the risk of water source and groundwater contamination, such as liquid fertilizer storage is protected (according to national or local regulations, or its storage capacity is 110% of the maximum storage capacity), and consider the risk of contamination of rivers and floods.
Organic fertilizers stored in tea farms should be stored in designated areas, at least 25m away from high rivers and surface water. Compliance Requirements
Have a written plan and list the methods and procedures for water resource management.
Maintain records of irrigation dates and water base per unit area. If an irrigation plan is prepared, the calculated and actual water consumption should be recorded.
GB/T 20014.12—2013
4.5 Plant protection
Basic elements of plant protection
Control points
It is clearly stipulated that plant protection products are prohibited
within 10m of a river.
Choice of plant protection products
Control points
Plant protection products that are banned
in the consuming country/region should not be used.
Use chemical pesticide substitutes to control pests and diseases as much as possible.
Records of plant protection product use
Control points
The time when people enter the spraying area again after using plant protection products should be recorded.
Transport of plant protection products
Control points
Plant protection products should be transported in accordance with regulations to minimize pollution to people and the environment. Tea Tree Pruning
Control Points
Establish tea tree pruning files and take measures to protect tea trees and prevent pests and diseases.
Compliance Requirements
There are clear regulations that all personnel involved in the use of plant protection products should know that plant protection products are prohibited within 10Ⅱ of the river. The notice is recorded in writing. Compliance Requirements
There are records to prove that in the past 12 months, no plant protection products banned in my country and product consumption areas have been used. All applicable.
There is evidence that chemical pesticide substitutes have been used, and biological methods are encouraged to control pests and diseases (such as: using natural enemies, etc.).
Compliance Requirements
Record the time when personnel enter the spraying area again after all plant protection products are used.
Compliance Requirements
When transporting plant protection products, local regulations on the transportation of chemicals must be followed to prevent leakage or other accidents.
Compliance requirements
There are records of agricultural activities for tea tree pruning, including landmarks or codes, pruning methods, dates, machines, operators, harmless treatment of diseased plants (such as diseased branches and leaves), etc.
·Level 1
4.7 Harvesting
Control points
The pruning machines are kept in good condition, used correctly, and do not contaminate tea trees and machines.
Harvesting hygiene
Control points
A hygienic procedure for the harvesting process should be established, including compliance requirements
GB/T 20014.12—2013
There are machine maintenance records, such as maintenance date, machine name, model, etc., or records of purchased spare parts. There are operating instructions for the correct use of machines, and requirements for tea trees and machines to be free from contamination, such as fuel, lubricants, detergents, etc.
Compliance Requirements
There should be a sanitation procedure for the harvesting process, and all harvesting containers, harvesting tools, equipment and handling areas should be clean and hygienic.
The sanitation procedure should include transportation tools.
The sanitation procedure should take into account the contamination caused by the personal belongings of tea pickers.
Tea pickers should have access to hand washing facilities near the tea picking area.
Tea pickers should have access to toilets near the tea picking area.
4.7.2 Harvesting Process Library
Control Points
Tea pickers should receive harvesting training to ensure fresh leaf quality and tea plant health.
Develop a management plan for manual harvesting, machine harvesting and pruning based on fresh leaf quality and tea plant health management.
Containers, transport bags, weighing areas, and temporary storage areas should be kept clean and hygienic. Containers containing fresh leaves should be properly cleaned before reuse. Workers who clean containers are trained. Keep fresh leaf transport vehicles, including containers/tea leaves used for loading and unloading, clean and hygienic to prevent contamination by soil, dust, fertilizer, sewage, etc. Train employees, and do not put personal items such as medicines, food, protective agents, clothing, etc. in tea picking tools. Provide training records and check compliance on site.
Wash hands before picking, and there are fixed or mobile hand washing facilities near the tea picking area, and they are in good sanitary condition. All apply.
There are fixed or mobile toilets near the tea picking area, and they are in good sanitary condition. All apply. Compliance requirements
Tea pickers receive harvesting training. Training is planned and recorded.
Provide the latest records of pruning and its harvesting and pruning cycle, and scientifically formulate the picking cycle and picking standard stalls to meet the requirements of fresh leaf quality and tea tree health. Level 3
GB/T 20014.12—2013
Control point
Pick in time according to the management plan.
Use the correct picking
method according to the management plan.
Tea pickers are trained to use picking tools and machines correctly for picking tea.
Include maintenance and correct use of tools and machines in the management plan.
Storage and transportation of fresh leaves
Control point
Avoid direct sunlight and rain during storage (in the field and temporary storage area) and transportation of fresh leaves. Provide adequate space and air circulation for storage and transportation of fresh leaves. Take measures to avoid squeezing and crushing of fresh leaves during picking and transportation.
Picked fresh leaves should be processed in time.
4.7.4 Fresh leaf measuring instruments
Control point
Fresh leaf measuring instruments involved in tea picking should be calibrated at least once a year.
Compliance requirements
The management plan should ensure that fresh leaves are picked at the right time to obtain the best quality fresh leaves and can be processed in time according to process requirements. The picking time should also take into account the picking interval after the use of plant protection products.
Specify the picking method (such as hand picking, shear picking, machine picking) in the management plan, and the picking method should also ensure that the health of the tea trees is not affected (consider damage to new shoots and maintain the thickness of the leaf layer).
Tea pickers receive training on the correct and safe use of tools and machines for tea picking. Provide training records including the name and signature of the trainee.
Provide maintenance records of tea picking tools and machines, specify the maintenance cycle in the management plan, and include guidelines for the correct use of tools and machines.
Compliance requirements
Picked fresh leaves should have a temporary storage place to avoid rain, dehydration and red change, and have sufficient space and air circulation during temporary storage and transportation to avoid damage to the leaves.
Specify the maximum weight of fresh leaves in containers (such as tea bags, baskets, etc.) to avoid squeezing of fresh leaves, and tea pickers should comply with the regulations.
Pick fresh leaves and send them for processing as soon as possible, no more than 8 hours, and fresh leaves should not be stored overnight in the field
Conformity requirements
There should be written records of confirmation of calibration of fresh leaf weight or volume measuring instruments by professional technicians within 12 months.
4.8 Processing
4.8.1 General requirements
Control points
Products of commissioned processing should be moisture-resistant.
Hygiene guidelines
Control points
Tea processing factories should conduct risk analysis on occupational health, safety and hygiene.
Tea processing work units should implement hygiene
procedures.
Employee health and hygiene
Control points
People engaged in tea processing should be healthy and free from infectious diseases.
Workers engaged in processing should receive pre-job hygiene training.
Workers should follow hygiene operation procedures.
Workers should wear work clothes to avoid contamination. Work clothes should be changed and washed regularly to avoid cross contamination.
No smoking, eating food or drinking beverages in the production area.
Conformity requirements
GB/T 20014.12—2013
The entrusted processing plant has a documented product traceability system. All applicable.
Compliance requirements
There should be written documentation of risk assessment analysis specifically for the product and processing unit operations (updated and reviewed regularly, including content on physical, chemical and microbiological contaminants and human infectious diseases. All applicable.
The farm manager or other agent shall be responsible for the results of the tea processing hygiene risk assessment implemented.
Compliance requirements
Workers engaged in tea processing should undergo health examinations before taking up their posts and annually and obtain health certificates. There is evidence that workers have received oral or written There is no training on the surface, but each training should be recorded in writing. There is evidence that workers follow the cleaning and dressing hygiene procedures, wash hands, do not wear jewelry, do not grow long nails, and wash work clothes in terms of personal hygiene. In terms of personal behavior, do not smoke, spit, eat snacks, or use alcohol or perfume. All applicable worker clothing (such as work clothes, aprons, sleeves, gloves) is suitable for processing operations and is kept clean and washed regularly.
Replace and wash work clothes regularly.
Smoking, eating food, and drinking beverages (except drinking water) are not allowed in the production area.
GB/T 20014.12—2013
Control Point
Set up hygiene operation guides in the packaging area so that workers and visitors can see them clearly.
Sanitary Facilities
Control Point
There should be clean toilets and hand washing facilities near the packaging area.
There should be signs to remind workers to wash their hands before returning to the work area.
Set up pedestrian and logistics channels (entrances). A more Dressing room. The dressing room should be equipped with washing and drying supplies or facilities that meet the hygienic requirements and are suitable for the number of processing personnel. There should be work clothes, hats, shoes (or shoe covers) and their storage facilities. The lockers used by employees should be locked. Processing and storage areas Control points To prevent contamination, the processing plant facilities and equipment should be kept clean. Processing machines should be kept clean and operators should receive training on clean operation. Comply with Sexual requirements
A clear and visible hygienic operation guide is set up in the packaging area.
Compliance requirements
The toilet is in a clean state. If it is not closed automatically, the toilet door does not face the packaging area directly. There are hand washing facilities, soap (non-fragrance soap) or hand sanitizer (fragrance-free), water and hand sanitizer near the toilet. A wake-up sign should be set up to inform workers to wash before returning to the work area after going to the toilet and after meals. A dressing room is set up at the entrance of the human flow channel, and it is directly connected to the workshop or a special channel is set up to enter the workshop. The workshop should set up a logistics channel (or material port) according to the needs of production and processing. The logistics channel between connected workshops can be combined with the human flow channel. The logistics channel (or material port) should have effective isolation measures such as doors and guardrails from the outside world to prevent irrelevant foreign objects from directly entering the workshop.
The dressing room is equipped with hand washing and drying supplies or facilities that meet hygienic requirements in accordance with the number of processing personnel, and there are work clothes, handkerchiefs, shoes (or shoe covers) and their storage facilities.
The lockers in the locker room should be locked to facilitate the storage of personal items.
Compliance requirements
To prevent contamination, processing facilities and equipment (i.e. packaging lines and machinery, walls, floors, storage areas, pallets, plastic film, etc.) should be cleaned according to the cleaning plan and written records should be maintained. All applicable.
The processing change manual contains the content of processing machine cleaning operations, and relevant employees have been trained. Provide records of cleaning operations and decontamination inspection.1 General requirements
Control points
Products of outsourced processing should be moisture-resistant.
Hygiene guidelines
Control points
Tea processing factories should conduct risk analysis on occupational health, safety and hygiene.
Tea processing work units should implement hygiene
procedures.
Employee health and hygiene
Control points
People engaged in tea processing should be healthy and free from infectious diseases.
Workers engaged in processing should receive pre-job hygiene training.
Workers should follow hygiene operation procedures.
Workers should wear work clothes to avoid contamination. Work clothes should be changed and washed regularly to avoid cross contamination.
No smoking, eating food or drinking beverages are allowed in the production area.
Conformity requirements
GB/T 20014.12—2013
The entrusted processing plant has a documented product traceability system. All applicable.
Conformity requirements
There should be written documents (updated and reviewed regularly) on risk assessment analysis specifically for the product and the operation of the processing unit, including content on physical, chemical and microbiological contaminants and human infectious diseases. All applicable.
The farm manager or other agent shall be responsible for the results of the tea processing hygiene risk assessment implemented.
Conformity requirements
Workers engaged in tea processing should undergo a health examination before taking up their posts and every year and obtain a health certificate. There is evidence that the workers have received oral or written There is no training on the surface, but each training should be recorded in writing. There is evidence that workers follow the cleaning and dressing hygiene procedures, wash hands, do not wear jewelry, do not grow long nails, and wash work clothes in terms of personal hygiene. In terms of personal behavior, do not smoke, spit, eat snacks, or use alcohol or perfume. All applicable worker clothing (such as work clothes, aprons, sleeves, gloves) is suitable for processing operations and is kept clean and washed regularly.
Replace and wash work clothes regularly.
Smoking, eating food, and drinking beverages (except drinking water) are not allowed in the production area.
GB/T 20014.12—2013
Control Point
Set up hygiene operation guides in the packaging area so that workers and visitors can see them clearly.
Sanitary Facilities
Control Point
There should be clean toilets and hand washing facilities near the packaging area.
There should be signs to remind workers to wash their hands before returning to the work area.
Set up pedestrian and logistics channels (entrances). A more Dressing room. The dressing room should be equipped with washing and drying supplies or facilities that meet the hygienic requirements and are suitable for the number of processing personnel. There should be work clothes, hats, shoes (or shoe covers) and their storage facilities. The lockers used by employees should be locked. Processing and storage areas Control points To prevent contamination, the processing plant facilities and equipment should be kept clean. Processing machines should be kept clean and operators should receive training on clean operation. Comply with Sexual requirements
A clear and visible hygienic operation guide is set up in the packaging area.
Compliance requirements
The toilet is in a clean state. If it is not closed automatically, the toilet door does not face the packaging area directly. There are hand washing facilities, soap (non-fragrance soap) or hand sanitizer (fragrance-free), water and hand sanitizer near the toilet. A wake-up sign should be set up to inform workers to wash before returning to the work area after going to the toilet and after meals. A dressing room is set up at the entrance of the human flow channel, and it is directly connected to the workshop or a special channel is set up to enter the workshop. The workshop should set up a logistics channel (or material port) according to the needs of production and processing. The logistics channel between connected workshops can be combined with the human flow channel. The logistics channel (or material port) should have effective isolation measures such as doors and guardrails from the outside world to prevent irrelevant foreign objects from directly entering the workshop.
The dressing room is equipped with hand washing and drying supplies or facilities that meet hygienic requirements in accordance with the number of processing personnel, and there are work clothes, handkerchiefs, shoes (or shoe covers) and their storage facilities.
The lockers in the locker room should be locked to facilitate the storage of personal items.
Compliance requirements
To prevent contamination, processing facilities and equipment (i.e. packaging lines and machinery, walls, floors, storage areas, pallets, plastic film, etc.) should be cleaned according to the cleaning plan and written records should be maintained. All applicable.
The processing manual contains the cleaning operation of the processing machine and relevant employees have been trained. Provide records of cleaning operations and decontamination inspection.1 General requirements
Control points
Products of outsourced processing should be moisture-resistant.
Hygiene guidelines
Control points
Tea processing factories should conduct risk analysis on occupational health, safety and hygiene.
Tea processing work units should implement hygiene
procedures.
Employee health and hygiene
Control points
People engaged in tea processing should be healthy and free from infectious diseases.
Workers engaged in processing should receive pre-job hygiene training.
Workers should follow hygiene operation procedures.
Workers should wear work clothes to avoid contamination. Work clothes should be changed and washed regularly to avoid cross contamination.
No smoking, eating food or drinking beverages are allowed in the production area.
Conformity requirements
GB/T 20014.12—2013
The entrusted processing plant has a documented product traceability system. All applicable.
Conformity requirements
There should be written documents (updated and reviewed regularly) on risk assessment analysis specifically for the product and the operation of the processing unit, including content on physical, chemical and microbiological contaminants and human infectious diseases. All applicable.
The farm manager or other agent shall be responsible for the results of the tea processing hygiene risk assessment implemented.
Conformity requirements
Workers engaged in tea processing should undergo a health examination before taking up their posts and every year and obtain a health certificate. There is evidence that the workers have received oral or written There is no training on the surface, but each training should be recorded in writing. There is evidence that workers follow the cleaning and dressing hygiene procedures, wash hands, do not wear jewelry, do not grow long nails, and wash work clothes in terms of personal hygiene. In terms of personal behavior, do not smoke, spit, eat snacks, or use alcohol or perfume. All applicable worker clothing (such as work clothes, aprons, sleeves, gloves) is suitable for processing operations and is kept clean and washed regularly.
Replace and wash work clothes regularly.
Smoking, eating food, and drinking beverages (except drinking water) are not allowed in the production area.
GB/T 20014.12—2013
Control Point
Set up hygiene operation guides in the packaging area so that workers and visitors can see them clearly.
Sanitary Facilities
Control Point
There should be clean toilets and hand washing facilities near the packaging area.
There should be signs to remind workers to wash their hands before returning to the work area.
Set up pedestrian and logistics channels (entrances). A more Dressing room. The dressing room should be equipped with washing and drying supplies or facilities that meet the hygienic requirements and are suitable for the number of processing personnel. There should be work clothes, hats, shoes (or shoe covers) and their storage facilities. The lockers used by employees should be locked. Processing and storage areas Control points To prevent contamination, the processing plant facilities and equipment should be kept clean. Processing machines should be kept clean and operators should receive training on clean operation. Comply with Sexual requirements
A clear and visible hygienic operation guide is set up in the packaging area.
Compliance requirements
The toilet is in a clean state. If it is not closed automatically, the toilet door does not face the packaging area directly. There are hand washing facilities, soap (non-fragrance soap) or hand sanitizer (fragrance-free), water and hand sanitizer near the toilet. A wake-up sign should be set up to inform workers to wash before returning to the work area after going to the toilet and after meals. A dressing room is set up at the entrance of the human flow channel, and it is directly connected to the workshop or a special channel is set up to enter the workshop. The workshop should set up a logistics channel (or material port) according to the needs of production and processing. The logistics channel between connected workshops can be combined with the human flow channel. The logistics channel (or material port) should have effective isolation measures such as doors and guardrails from the outside world to prevent irrelevant foreign objects from directly entering the workshop.
The dressing room is equipped with hand washing and drying supplies or facilities that meet hygienic requirements in accordance with the number of processing personnel, and there are work clothes, handkerchiefs, shoes (or shoe covers) and their storage facilities.
The lockers in the locker room should be locked to facilitate the storage of personal items.
Compliance requirements
To prevent contamination, processing facilities and equipment (i.e. packaging lines and machinery, walls, floors, storage areas, pallets, plastic film, etc.) should be cleaned according to the cleaning plan and written records should be maintained. All applicable.
The processing manual contains the cleaning operation of the processing machine and relevant employees have been trained. Provide records of cleaning operations and decontamination inspection.12—2013
Control Point
Set up hygiene operation guides in the packaging area so that they are clearly visible to workers and visitors.
Sanitary facilities
Control Point
There should be clean toilets and hand washing facilities near the packaging area.
There should be signs to remind workers to wash their hands before returning to the work area.
Set up pedestrian and logistics channels (entrances), and a dressing room should be set up at the entrance of the pedestrian channel. The dressing room should be equipped with hand washing and drying supplies or facilities that meet hygiene requirements in accordance with the number of processing personnel, and have work clothes, hats, shoes (or shoe covers) and their storage facilities.
The lockers used by employees should be locked.
Processing and storage areas
Control Point
To prevent contamination, processing plant facilities and equipment should be kept clean.
Processing machines should be kept clean, and operators should receive training on clean operations.
Compliance requirements
Clear and visible hygiene operation instructions are provided in the packaging area.
Compliance requirements
The toilet is in a clean state. If it is not closed automatically, the toilet door does not face the packaging area directly. There are hand washing facilities, soap (non-scented soap) or hand sanitizer (unscented), water and hand sanitizer near the toilet. A wake-up sign should be set up to inform workers to wash before returning to the work area after going to the toilet or after meals. A dressing room is set up at the entrance of the pedestrian passage, and it is directly connected to the workshop or a special passage is set up to enter the workshop. The workshop should set up a logistics passage (or material port) according to the needs of production and processing. The logistics passage between connected workshops can be combined with the pedestrian passage. The logistics passage (or material port) should have effective isolation measures such as doors and guardrails from the outside world to prevent irrelevant foreign objects from directly entering the workshop.
The dressing room is equipped with hand washing and drying supplies or facilities that meet hygiene requirements in accordance with the number of processing personnel, and there are work clothes, handkerchiefs, shoes (or shoe covers) and their storage facilities.
The lockers in the locker room should be locked to facilitate the storage of personal items.
Compliance requirements
To prevent contamination, processing facilities and equipment (i.e. packaging lines and machinery, walls, floors, storage areas, pallets, plastic film, etc.) should be cleaned according to the cleaning plan and written records should be maintained. All applicable.
The processing manual contains the cleaning operation of the processing machine and relevant employees have been trained. Provide records of cleaning operations and decontamination inspection.12—2013
Control Point
Set up hygiene operation guides in the packaging area so that they are clearly visible to workers and visitors.
Sanitary facilities
Control Point
There should be clean toilets and hand washing facilities near the packaging area.
There should be signs to remind workers to wash their hands before returning to the work area.
Set up pedestrian and logistics channels (entrances), and a dressing room should be set up at the entrance of the pedestrian channel. The dressing room should be equipped with hand washing and drying supplies or facilities that meet hygiene requirements in accordance with the number of processing personnel, and have work clothes, hats, shoes (or shoe covers) and their storage facilities.
The lockers used by employees should be locked.
Processing and storage areas
Control Point
To prevent contamination, processing plant facilities and equipment should be kept clean.
Processing machines should be kept clean, and operators should receive training on clean operations.
Compliance requirements
Clear and visible hygiene operation instructions are provided in the packaging area.
Compliance requirements
The toilet is in a clean state. If it is not closed automatically, the toilet door does not face the packaging area directly. There are hand washing facilities, soap (non-scented soap) or hand sanitizer (unscented), water and hand sanitizer near the toilet. A wake-up sign should be set up to inform workers to wash before returning to the work area after going to the toilet or after meals. A dressing room is set up at the entrance of the pedestrian passage, and it is directly connected to the workshop or a special passage is set up to enter the workshop. The workshop should set up a logistics passage (or material port) according to the needs of production and processing. The logistics passage between connected workshops can be combined with the pedestrian passage. The logistics passage (or material port) should have effective isolation measures such as doors and guardrails from the outside world to prevent irrelevant foreign objects from directly entering the workshop.
The dressing room is equipped with hand washing and drying supplies or facilities that meet hygiene requirements in accordance with the number of processing personnel, and there are work clothes, handkerchiefs, shoes (or shoe covers) and their storage facilities.
The lockers in the locker room should be locked to facilitate the storage of personal items.
Compliance requirements
To prevent contamination, processing facilities and equipment (i.e. packaging lines and machinery, walls, floors, storage areas, pallets, plastic film, etc.) should be cleaned according to the cleaning plan and written records should be maintained. All applicable.
The processing manual contains the cleaning operation of the processing machine and relevant employees have been trained. Provide records of cleaning operations and decontamination inspection.
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