Some standard content:
National Standard of the People's Republic of China
Hygienic specifications of factory for fruit wine
Hygienic specifications of factory for fruit wine1 Subject content and scope of applicationbzxZ.net
GB12697—90
1.1 This specification is specially formulated to strengthen the hygienic management of fruit wine production industrial enterprises, improve product quality and ensure the health of consumers. 1.2 This specification applies to industrial enterprises engaged in the production of fruit wine. 2 Reference standards
GB2760 Hygienic standard for the use of food additives GB5749 Hygienic standard for drinking water
GB7718 General standard for food labeling
3 Terminology
3.1 Fruit wine: refers to low-alcohol beverage wine made from fruit as raw material through fermentation technology. 3.2 Pollution: The presence of foreign harmful substances in raw materials, production processes and products. 3.3 Disinfection: Use chemicals or physical methods that meet hygienic requirements to reduce the number of microorganisms to a harmless level. 3.4 Packaging materials: refers to bottles, cardboard boxes, wooden boxes, plastic boxes, boxes and other cut containers or film, cloth and other wrapping and covering materials. 4 Hygienic requirements for factory design and facilities
4.1 Factory site
4.1.1 The factory (workshop) producing fruit wine should be far away from harmful places, such as slaughterhouses, breeding farms, fur processing factories (farms), etc. There should be no harmful gases, radioactive substances, dust and other diffuse pollution sources around the factory area to keep the environment clean and hygienic. 4.1.2 The factory (workshop) producing fruit wine should not be close to factories (workshops) such as acetic acid, lactic acid, butyric acid, acetone, butanol, etc., to prevent microbial contamination such as acetic acid bacteria, lactic acid bacteria, butyric acid bacteria, etc., which will affect the quality of the wine. 4.2 Buildings and facilities
4.2.1 The main roads and branch roads in the factory area should be paved with hard roads that are easy to clean. The road surface should be flat and have a good drainage system, no stagnant water, and no open ditches. The factory area should have green areas to beautify the environment and maintain hygiene. 4.2.2 The building structure of the production plant should be solid and intact, with appropriate working space to ensure smooth production operations. 4.2.3 Design of the building facilities of the production plant
4.2.3.1 The production area and the living area should be separated. The production plant should be reasonably laid out according to the process flow from the entry of raw materials to the completion of products to avoid cross contamination.
4.2.3.2 The production workshop should be spacious and bright, with a suitable temperature and good ventilation. It should be equipped with special ventilation holes or ventilation filtration equipment and complete fly and dust prevention equipment. The relative humidity of the storage workshop should be 70% to 80%, and regular disinfection should be carried out to keep it clean. 4.2.3.3 The ground should be constructed with impermeable and non-absorbent materials, and must be flat and free of cracks, with a slope of 1% to 2% and unobstructed drainage facilities. 4.2.3.4 The ceiling and walls shall be constructed of impermeable, non-absorbent and non-toxic materials. The wine blending and filling workshops shall be paved with tiles, terrazzo, etc. The wall skirt shall not be less than 1.5m, so that the surface is smooth and mildew-proof. 4.3 Sanitary facilities 4.3.1 There shall be sufficient and good water sources, and the water quality shall comply with the provisions of GB5749. 4.3.2 The factory shall have an effective drainage and waste treatment system, all drainage pipes shall be able to withstand peak loads, and waste and garbage storage places shall be cleared and transported in time to prevent mosquitoes and flies from breeding and affecting environmental hygiene. 4.3.3 The production workshop must be equipped with a dressing room suitable for the number of production personnel. The entrance of the wine blending and filling workshops shall be equipped with hand washing and hand drying facilities, and disinfection facilities shall be provided in appropriate places. 4.3.4 Toilets should be located outside the workshop and should all be flush-type. There should be hand-washing equipment and good fly-proof and deodorization facilities. 5 Health education, health requirements and personal hygiene 5.1 The enterprise should organize all staff to receive the "Food Hygiene Law of the People's Republic of China (Trial)" and food hygiene knowledge training, so that they can strengthen the legal concept, master the measures required to prevent food contamination and the content of this specification, and consciously do a good job in production and processing hygiene. New workers and temporary workers must first receive health knowledge education, and only after passing the assessment can they participate in production operations. 5.2 Staff members must undergo a physical examination at least once a year and can only participate in work after obtaining a health certificate. 5.3 Maintain personal hygiene at all times, wash your hands when working, and wear clean work clothes, hats and shoes. 5.4 Smoking and eating of various foods are not allowed in the workshop. Staff in the wine preparation and filling workshops are not allowed to use cosmetics when working. 6 Hygiene requirements for raw material procurement, transportation and storage 6.1 The fruits used for winemaking should be fresh and ripe. When purchasing fruits, understand the use of pesticides and keep records. 6.2 The containers for raw materials should be clean and dry. Iron containers and containers that have been used to hold smelly, toxic substances and other food hygiene-damaging items are not allowed to be used to hold fruits.
6.3 Vehicles, ships and other tools used to transport raw materials for brewing should be kept clean to prevent contamination. 6.4 Fruits used as raw materials for brewing should be stored in a cool, ventilated, clean place without abnormal odors, and should be kept away from rain and sun. 7 Hygienic requirements for food processing
7.1 Hygiene system
Each processing workshop must establish and improve a complete process hygiene management system, clarify process hygiene and environmental hygiene, and conscientiously implement civilized production.
7.2 Raw materials and auxiliary materials for fruit wine
7.2.1 Rotten, moldy, spoiled, and taste-changed fruits are not allowed to be used as raw materials for brewing fruit wine. 7.2.2 Auxiliary materials and food additives used in the production of fruit wine must comply with the provisions of GB2760. 7.2.3 Alcohol used for blending fruit wine must be deodorized and meet the national alcohol standard for alcohol grade II or above. 7.2.4 Yeast used for winemaking must be strictly inspected before production, and mutant or impure strains must not be used; a strict strain management system must be established and regularly updated to ensure the purity of the strains. 7.3 Equipment and tool hygiene
7.3.1 Equipment, tools, containers, etc. used for winemaking must be made of materials that are resistant to corrosion, have no odor, and cannot undergo chemical changes with fruits and wine. Plastic and rubber pipes must be food-grade. 7.3.2 Containers used for fermentation and winemaking must be cleaned and disinfected before use; containers contaminated with mold should be soaked in 2% sulfuric acid solution for several days, rinsed with water, and then treated with sulfur fumigation for more than 12 hours or other effective methods before use. If the inner wall of the fermentation and storage container needs to be coated with paint, non-toxic paint that meets national health standards should be used. 7.3.3 Crusher, pulper, wine pressing pump, storage, wine dispensing containers and other equipment and tools should be kept clean and neatly arranged. 7.3.4 Filter cotton must be washed and disinfected with hot water to make it odorless and tasteless. 7.3.5 Wine bottles must be cleaned and brushed to make them transparent inside and outside, free of debris, and the remaining water must be controlled. If recycled old bottles are used, they must be strictly selected, pre-brushed with 304
GB 12697-90
, and strictly disinfected. It is strictly forbidden to use old bottles that have been used to hold oils, pesticides and toxic drugs. 7.4 Wine filling and labeling
7.4.1 There must be complete light inspection equipment, and special personnel must be arranged to inspect empty bottles and finished products. 7.4.2 Bottled fruit wine must be well sealed. 7.4.3 The finished fruit wine label must indicate the product name, factory name, batch number, production date, shelf life, and product standard code in accordance with the provisions of GB7718.
8 Sanitary requirements for storage and transportation of finished products
8.1 The finished product warehouse should be kept dry, well-ventilated and clean. 8.2 The finished products should not deteriorate during the normal storage period. 8.3 During storage and transportation, the finished products should not be in direct contact with the wet ground or mixed with corrosive, moldy, damp goods and toxic substances.
9 Quality inspection
9.1 The fruit wine factory must establish a complete process hygiene management system and product quality inspection agency, equip professional personnel, improve laboratory equipment, strengthen product supervision and monitoring, achieve civilized production and improve product quality. 9.2 Products can only leave the factory after passing the inspection. The batch unit shall be accompanied by a product certificate or inspection report. 9.3 The original records of various inspections shall be numbered and filed, and the preservation period shall be at least three years for reference. Additional notes:
This specification is proposed by the Ministry of Health of the People's Republic of China. This specification is under the jurisdiction of the Food Hygiene Supervision and Inspection Institute of the Ministry of Health. This standard was drafted by Heilongjiang Provincial Food Hygiene Supervision and Inspection Institute. The main drafter of this standard is Jia Zhongqi.
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