Some standard content:
GB17403
Based on the implementation of the current national standard GB9678.2-94 "Chocolate Hygiene Standard", this standard proposes hygienic specifications for chocolate factories in order to improve the hygienic quality of chocolate. This standard includes scope, reference standards, terminology, product classification, factory design and facility hygiene, factory hygiene management, personal hygiene and health education, hygiene requirements during processing, storage requirements, transportation requirements, and hygiene and quality inspection management. This standard shall be implemented from January 1, 1999. This standard is proposed by the Ministry of Health of the People's Republic of China. This standard is drafted by the Shanghai Municipal Health and Epidemic Prevention Station; Shanghai Shenfeng Food Co., Ltd., Shanghai Dachang Children's Food Co., Ltd., and Shanghai Watsons Yimin Food Co., Ltd. participated in the drafting. The main drafters of this standard are: Jiang Peizhen, Zheng Leixia, Wang Li, Han Zhijie, and Huang Lili. This standard is entrusted by the Ministry of Health to the Ministry of Health's Food Hygiene Supervision and Inspection Institute for interpretation. 697bZxz.net
1 Scope
National Standard of the People's Republic of China
Hygienic specification of chocolate factory
Hygienic specification of chocolate factoryGB 17403-. 1998
This standard specifies the technical requirements for the design and facilities, operators, processing, storage and transportation of finished products, as well as quality and hygiene management of chocolate factories.
This standard applies to factories that use cocoa liquor, cocoa powder, cocoa butter, cocoa butter equivalents, cocoa butter substitutes, dairy products and white sugar as the main raw materials to make chocolate or chocolate products. 2 Referenced standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard was published, the versions shown were valid. All standards are subject to revision, and parties using this standard should explore the possibility of using the latest versions of the following standards. GB2760--1996 Hygienic Standard for the Use of Food Additives GB5749--85 Hygienic Standard for Drinking Water GB7718-94 General Standard for Food Labeling
GB14881-94 General Hygienic Standard for Food Enterprises GB14930.1-94 Hygienic Standard for Detergents Used in Food Tools and Equipment GB14930.2-94 Hygienic Standard for Detergents and Disinfectants Used in Food Tools and Equipment 3 Terminology
3.1 Chocolate
Those that meet any of the following requirements are called chocolate. 3.1.1 Non-fat cocoa solids account for more than 17% of the net weight of the product, and cocoa butter accounts for more than 10% of the net weight of the product. 3.1.2 Non-fat cocoa solids account for more than 3% of the net weight of the product, cocoa butter accounts for more than 10% of the net weight of the product, and milk solids must not be less than 35% of the net weight of the product (of which milk fat accounts for more than 3% of the total weight). 3.2 Chocolate products
Those that meet any of the following requirements are called chocolate products. 3.2.1 When the chocolate referred to in 3.1 is mixed with edible food or edible food is used as a filling, the weight of the chocolate accounts for more than 40% of the net weight of the product.
3.2.2 When the chocolate referred to in 3.1 is used as a shell coating, the coating area accounts for more than 70% of the total surface area of the product and its weight accounts for more than 20% of the net weight.
3.2.3 When the chocolate referred to in 3.1 is used as a filling, the weight of the filling accounts for more than 30% of the net weight of the product. 4 Product classification
4.1 Chocolate
Approved by the Ministry of Health of the People's Republic of China on May 5, 1998698
Implemented on January 1, 1999
.GB 17403--1998
Chocolate made from cocoa liquor and other raw materials, mixed and finely ground, and then refined, poured into molds, vibrated, hardened, and demolded with lecithin and spices. Depending on the added auxiliary materials, there are varieties such as milk chocolate and vanilla chocolate. 4.2 Chocolate products
4.2.1 Sandwich chocolate: Cocoa liquor and other raw materials are mixed and finely ground, and then refined and tempered with lecithin and spices: then coated and hardened on almonds, peanuts and other nuts to make various sandwich chocolates with different fragrance characteristics. If red chocolate. 4.2.2 Coated sandwich chocolate: Chocolate is made as the shell coating of biscuits, baked puffed foods, etc. Such as wafer chocolate. 4.2.3 Sugar-coated chocolate: Made with sugar coating as coating and chocolate as sandwich. Such as chocolate beans. 5 Factory design and facility hygiene
5.1 Design
5.1.1 All food hygiene parts of new, expanded and renovated projects shall be implemented in accordance with the relevant provisions of this standard and GB14881. 5.1.2 The production shall report the general layout plan of the factory, production process flow chart and other relevant materials to the local health administrative department. 52 Site selection
5.2.1 The chocolate factory must be located in an area with convenient transportation, high terrain, dry climate, and no harmful gases, smoke, dust and sand and other areas that endanger the safety and hygiene of chocolate.
5.2.2 There shall be no pollution sources around the factory. There shall be no open-air toilets, garbage dumps, sewage pools, breeding farms, etc. within 30m. There shall be no large manure pits within 1500m.
5.3 Factory area and roads
5.3.1 The factory production area and living area should be separated and arranged in a reasonable manner. 5.3.2 The main area should be greened, and the main roads in the factory area should be paved with hard roads suitable for vehicle traffic (such as concrete, stone paving) to prevent dust. The road should be flat and free of water. 5.3.3 The main area should have a good water supply and drainage system. 5.4 Factory sanitary facilities
5.4.1 There must be a good water source, and its water quality must meet the relevant provisions of the national standard GB5749. 5.4.2 There should be a place for storing waste and garbage in the factory, and it should be cleared and transported in time within 24 hours to prevent mosquitoes and flies from breeding and affecting environmental hygiene. 5.4.3 The production workshop must be equipped with a dressing room suitable for the number of production personnel, and there should be hand washing, disinfection and hand drying facilities at the entrance of the production workshop.
5.4.4 The toilet should be located outside the workshop, with flushing facilities, hand washing and drying equipment, and good fly prevention and deodorization facilities. 5.5 Hygiene requirements for production workshops
5.5.1 The temperature and humidity of the chocolate workshop must meet the requirements of the process. 5.5.2 The workshop must be well ventilated, with sufficient natural light and lighting. The lighting facilities located above the production line must be equipped with protective covers. 5.5.3 The floor of the workshop should be paved with terrazzo or floor tiles, and the wall skirts should be made of light-colored tiles of 1.5m or more. The ceiling must be flat and intact, and should be moisture-proof, mildew-proof, dust-proof, and the surface coating should not fall off easily. 5.5.4 The doors and windows of the workshop must be intact and tight, made of non-deformable materials, and must be equipped with anti-rat, anti-mouse and anti-insect facilities. 5.5.5 The equipment, pipelines, power lighting lines, cables, etc. in the workshop must be installed reasonably, in accordance with relevant regulations, and easy to clean and maintain. 6.1 Hygiene Management of the Factory
6.1.1 The factory should formulate detailed rules for the implementation of hygiene according to the requirements of this standard. 6.1.2 Both the factory and the workshop should be equipped with qualified trained hygiene management personnel, who shall be responsible for supervising all staff to implement the relevant provisions of this standard according to the prescribed authority and responsibility.
6.2 Repair and Maintenance of Equipment
GB17403—1998
6.2.1 The factory buildings, equipment, drainage systems and other mechanical facilities must be kept in good condition. Under normal circumstances, at least a comprehensive overhaul shall be carried out every year, and timely overhaul shall be carried out when problems are found. 6.2.2 During the overhaul during the production process, isolation and protection measures shall be set up to prevent harmful substances from contaminating food; at the end of the overhaul work, the site must be cleaned to prevent residues from contaminating food. 6.3 Cleaning and Disinfection
6.3.1 The manufacturer shall formulate an effective cleaning and disinfection system, and the production site must be thoroughly cleaned after the end of work every day (or when necessary).
6.3.2 If the production equipment and pipelines are connected, a device that can automatically clean and disinfect the production equipment and pipelines must be installed. 6.3.3 For unconnected production equipment, turnover containers, pipelines, tool containers and chocolate templates, appropriate methods should be adopted to regularly clean, disinfect and keep clean.
6.3.4 The detergents and detergent disinfectants used for tools and equipment must comply with the relevant provisions of GB14930.1 and GB14930.2. 6.3.5 When thermal disinfection is used, boiling and steam disinfection should be maintained at 100℃ for 10 minutes, and infrared disinfection is generally controlled at 120℃ for 15~20 minutes.
6.3.6 When using chlorine-containing preparations, a concentration of 250mg/L of effective chlorine is generally used. Tools, utensils, etc. should be completely immersed in the solution for more than 5 minutes.
6.3.7 Equipment and tools that have been cleaned and disinfected should be properly cleaned and contaminated. 6.3.8 Changing rooms, toilets, shower rooms, workrooms and other public places should be cleaned regularly and kept clean. 7 Personal hygiene and health education
7.1 Health Checkup
7.1.1 Employees engaged in chocolate production shall undergo a health checkup at least once a year and receive temporary checks when necessary. New or temporary employees must undergo a health checkup and obtain a health certificate before they can work. 7.1.2 The factory should establish employee health records. 7.2 Health Requirements
Anyone suffering from any of the following diseases shall not be engaged in chocolate production: 7.2.1 Epilepsy, typhoid fever, viral hepatitis and other digestive tract infectious diseases (including pathogen carriers); 7.2.2 Active pulmonary tuberculosis;
7.2.3 Purulent or exudative skin diseases;
7.2.4 Other diseases that are detrimental to food hygiene. 7.3 Personal Hygiene
7.3.1 Operators producing chocolate should maintain good personal hygiene, take a bath, change clothes and have their hair cut frequently, and shall not have long nails or wear nail polish.
7.3.2 Employees are not allowed to bring personal items and accessories not related to production into the workshop; they must wear clean work clothes, hats and work shoes when entering the workshop; their hair should not be exposed; they are not allowed to wear work clothes and hats into the toilet. 7.3.3 Employees must wash their hands before starting work, after going to the toilet, after handling contaminated raw materials, and after engaging in other activities not related to production, and disinfect their hands before going to work. Those who directly contact chocolate raw materials and finished products must also wash their hands and disinfect them every 2 hours.
7.3.4 It is strictly forbidden for anyone to eat, smoke, or spit anywhere in the workshop. 7.3.5 When non-workshop production personnel must enter the workshop for work needs, they should comply with the provisions of 7.3.1 and 7.3.2 of this standard. 8 Hygiene requirements during processing
8.1 Raw material requirements
CB17403—1998
8.1.1 When purchasing, first confirm whether the raw materials are from a legal production unit. At the same time, the production unit should provide the inspection report or qualification certificate of the batch of raw materials.
8.1.2 The purchased raw materials must comply with the relevant national food hygiene standards or relevant regulations. 8.1.3 The additives used must comply with the relevant regulations of GB2760 of my country. 8.1.4 The raw materials must be processed in different ways. For example, powdered raw materials are screened; liquid raw materials are filtered; solid raw materials are screened; only after passing the inspection can they be put into production.
8.2 Packaging requirements
8.2.1 Packaging materials and containers must comply with the corresponding national health standards. 8.2.2 The aluminum foil, polyethylene, polypropylene, metal and plastic composite film and other packaging materials used in various chocolates must be inspected and qualified before use.
8.2.3 The chocolate packaging logo must comply with the provisions of the national standard GB7718. 8.2.4 The chocolate packaging workshop must be kept clean, the ground must be dry and free of water, the workshop must be free of odor and pollutants, and ultraviolet lights must be installed. The room temperature should be controlled at 21℃1℃ and the relative humidity should not exceed 50%. 9 Storage requirements
9.1 Storage of raw and auxiliary materials
9.1.1 Raw and auxiliary materials should be stored in a special warehouse, which must be equipped with hygienic facilities such as moisture-proof, rat-proof, fly-proof, and ventilation. 9.1.2 The warehouse must be equipped with a storage board, which must be 20cm from the ground and 30cm from the wall when stacked, and the height of the stack must be at least 20cm from the ceiling.
9.1.3 The warehouse should be kept clean and cleaned regularly. Different raw and auxiliary materials in the same warehouse should be stored in different categories and clearly marked to avoid mixing and ensure first-in-first-out.
9.1.4 Packaging materials should be stored in a special warehouse, and the internal and external packaging materials should be stored separately. The warehouse should be ventilated, dry, and free of pollution sources. 9.2 Storage of finished products
9.2.1 The finished product warehouse must be ventilated, dry, regularly sterilized, decontaminated, and any bad odor in the environment must be eliminated, and fly-proof, dust-proof, rat-proof, insect-proof and dehumidification facilities should be installed.
9.2.2 Items not related to chocolate shall not be stored in the finished product warehouse. 9.2.3 The storage environment of finished chocolate products shall be maintained at 20°C ± 1°C, and the relative humidity shall not exceed 50%. 10 Transportation requirements
10.1 The transportation equipment shall be dedicated and kept clean, dry and free of odor. 10.2 Raw materials shall be protected from rain and sun exposure. Finished products shall be protected from heat and moisture. When the temperature is above 25°C, they must be transported in refrigerated trucks.
10.3 During loading and unloading, they shall be loaded and unloaded gently to prevent packaging damage and product contamination. At the same time, they shall not be transported together with toxic, harmful and irrelevant items in the same vehicle (rudder).
11 Hygiene and quality inspection management
GB17403--1998
11.1 The factory must have a hygiene and quality inspection agency that is suitable for production capacity, and be equipped with trained and qualified inspection personnel. 11.2 The inspection agency should have the inspection room and instruments and equipment required for inspection work, and have a sound inspection system. 11.3 The inspection agency should conduct sensory, physical, chemical and microbiological inspections according to the relevant national inspection methods and standards. Any product that does not meet the standards shall not leave the factory.
11.4 Measuring instruments and equipment must be calibrated and maintained regularly to ensure accuracy. 11.5 All inspection source records must be kept for three years for future reference. 7023 The storage environment of finished chocolate products should be maintained at 20°C ± 1°C, and the relative humidity should not exceed 50%. 10 Transportation requirements
10.1 The transportation equipment should be dedicated and kept clean, dry and free of odor. 10.2 The raw materials should be protected from rain and sun exposure. The finished products should be protected from heat and moisture. When the temperature is above 25°C, they must be transported in refrigerated trucks.
10.3 During loading and unloading, they should be loaded and unloaded gently to prevent the packaging from being damaged and the products from being contaminated. At the same time, they should not be transported together with toxic, harmful and irrelevant items in the same vehicle (rudder).
11 Hygiene and quality inspection management
GB17403--1998
11.1 The factory must have a hygiene and quality inspection agency that is compatible with its production capacity, and be equipped with trained and qualified inspection personnel. 11.2 The inspection agency should have the inspection room and instruments and equipment required for inspection work, and a sound inspection system. 11.3 Inspection agencies should conduct sensory, physical, chemical and microbiological inspections according to relevant national inspection methods and standards. Any product that does not meet the standards shall not leave the factory.
11.4 Measuring instruments and equipment must be regularly calibrated and maintained to ensure accuracy. 11.5 All inspection records must be kept for three years for future reference.3 The storage environment of finished chocolate products should be maintained at 20°C ± 1°C, and the relative humidity should not exceed 50%. 10 Transportation requirements
10.1 The transportation equipment should be dedicated and kept clean, dry and free of odor. 10.2 The raw materials should be protected from rain and sun exposure. The finished products should be protected from heat and moisture. When the temperature is above 25°C, they must be transported in refrigerated trucks.
10.3 During loading and unloading, they should be loaded and unloaded gently to prevent the packaging from being damaged and the products from being contaminated. At the same time, they should not be transported together with toxic, harmful and irrelevant items in the same vehicle (rudder).
11 Hygiene and quality inspection management
GB17403--1998
11.1 The factory must have a hygiene and quality inspection agency that is compatible with its production capacity, and be equipped with trained and qualified inspection personnel. 11.2 The inspection agency should have the inspection room and instruments and equipment required for inspection work, and a sound inspection system. 11.3 Inspection agencies should conduct sensory, physical, chemical and microbiological inspections according to relevant national inspection methods and standards. Any product that does not meet the standards shall not leave the factory.
11.4 Measuring instruments and equipment must be regularly calibrated and maintained to ensure accuracy. 11.5 All inspection records must be kept for three years for future reference.
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