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GB/T 27305-2008 English PDF

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GB/T 27305-2008: Food safety management system -- Requirements for fruit and vegetable juices producing establishments
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Basic data

Standard ID GB/T 27305-2008 (GB/T27305-2008)
Description (Translated English) Food safety management system -- Requirements for fruit and vegetable juices producing establishments
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X00
Classification of International Standard 67.040
Word Count Estimation 15,179
Date of Issue 2008-09-10
Date of Implementation 2009-01-04
Quoted Standard GB 2760; GB 2761; GB 5749; GB 7718; GB 10789-2007
Regulation (derived from) National Standard Approval Announcement 2008 No.16 (Total No.129)
Issuing agency(ies) General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China
Summary This standard specifies the specific requirements made ??by processing fruit and vegetable juices class manufacturer of food safety management system, including human resources, prerequisite programs, critical process control, inspection, product traceability and withdrawal. This standard with GB/T 22000 to apply to fruit and vegetable juices class manufacturing enterprises established, implementation and self-evaluation of its food safety management system, but also for the production of such food safety management system enterprise external evaluation and certification. When this standard is used for authentication purposes, should be used with GB/T 22000. Correspondence between GB/T 22000 and between the standard See Appendix A.

GB/T 27305-2008: Food safety management system -- Requirements for fruit and vegetable juices producing establishments


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Food safety management system. Requirements for fruit and vegetable juices producing establishments ICS 67.040 X00 National Standards of People's Republic of China Food Safety Management System Fruit and vegetable juices manufacturers claim Posted 2008-09-10 2009-01-04 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released

Table of Contents

Introduction Ⅲ Introduction Ⅳ 1 Scope 1 2 Normative references 1 3 Terms and definitions 4 Human Resources 2 4.1 Food safety team consisting of 2 4.2 Competence, awareness and training 2 5 PRPs 2 5.1 infrastructure and maintenance 2 5.2 Sanitation Standard Operating Procedure 2 5.3 Personnel health and hygiene 3 6 critical process control 3 6.1 Acceptance and storage of raw materials 3 6.2 raw fruit and vegetable picking 3 6.3 Ingredients 3 6.4 Sterilization 3 6.5 Packaging (filling) 3 7 Test 3 7.1 testing capacity 3 7.2 Inspection Requirements 3 8 product traceability and withdrawal of 4 8.1 Identification 4 8.2 Traceability 4 8.3 4 withdrawn Correspondence Appendix A (Informative Appendix) GB/T 22000-2006 and GB/T 27305-2008 between 5 References 8

Foreword

Appendix A of this standard is an informative annex. This standard and the People's Republic of China National Accreditation Centre proposed by China Shaanxi SAIEC IQ conformity assessment. This standard certification and accreditation by the National Standardization Technical Committee (SAC/TC261) centralized. This standard drafting units. China National Accreditation Centre, People's Republic of China Shaanxi Exit Inspection and Quarantine, the State Certification Registration and Accreditation Administration of the Ministry of People's Republic of China, Qingdao Exit Inspection and Quarantine, China Beverage Industry Association, in Beijing Huayuan Certification Center, Beijing Huiyuan Beverage and Food Group Co., Ltd. Shaanxi Hengxing Juice Co., Ltd., Dalian sea or the fruit industry limited liability Any company. The main drafters of this standard. group Cen Wei, Wu Shuangmin, Gu Shaoping, Linai Dong, Mali Tian, \u200b\u200bLijun Lan, Wu small province, Hu Jun, Yu Qing Mou, Generation Xiaoxia, Margery.

Introduction

This standard from the key issue of fruit and vegetable juices food security presence to start to take independent innovation and actively introduce both the original The combined fruit and vegetable juices food production enterprises, proposed the establishment of specific fruit and vegetable juices enterprises food safety management system Claim. Basis of preparation of this standard is "15" national key "development and implementation of the food industry and catering HACCP system" Branch One of the results of research "Food safety management system requirements for fruit and vegetable producers." GB/T 22000-2006 "Food safety management systems in the food chain organization requirements" for all types of food chain organizations General requirements. Fruit and vegetable juices, the company and related parties using GB/T 22000 in the proposed professional for this type of food Production features to further refine the general requirements demand. Given the number of fruit and vegetable juices through class manufacturer differences in the production process aspects, to ensure product safety, in addition to be concerned Use requirements, this standard also proposed a "critical control" requirements, including the acceptance and storage of raw materials, raw fruit and vegetable picking, with Special raw materials hygiene control, sterilization and packaging (filling) and other processes, allergens, such as the use of genetically controlled to avoid cross contamination of products Dyeing, to ensure consumer food safety. Food Safety Management System Fruit and vegetable juices manufacturers claim

1 Scope

This standard specifies the specific requirements made by processing fruit and vegetable juices, the company food safety management system, including human resources Source, PRP, critical process control, inspection, product traceability and withdrawal. This standard with GB/T 22000 to apply to fruit and vegetable juices production enterprises to establish, implement and self-evaluation of its food safety management Management system, also applies to this type of company food safety management system of external evaluation and certification. When this standard is used for authentication purposes should be used in conjunction with GB/T 22000. See correspondence between GB/T 22000 and this standard between Appendix A.

2 Normative references

The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research Study whether the latest versions of these documents. Anyone who does not dated reference documents, the latest versions apply to this standard. GB 2760 Hygienic standards for uses of food additives GB 2761 Limits of Mycotoxins in Food GB 5749 drinking water health standards GB 7718 pre-packaged food labels General GB 10789-2007 General Beverage GB/T 10791 requirements for raw materials, soft drinks GB 12695-2003 beverage Good manufacturing practice GB 13432 prepackaged foods for special dietary uses food labels General GB 14880 Fortified Food hygiene standards GB 16740 health (functional) food general standard GB 17325 food industry (slurry) with health standards and concentrated fruit and vegetable juice GB/T 22000-2006 requirements for food safety management systems in the food chain organization (ISO 22000.2005, IDT)

3 Terms and Definitions

GB/T 22000-2006 and established the following terms and definitions apply to this standard. 3.1 With fruit and (or) vegetables (including edible roots, stems, leaves, flowers, fruits) as raw materials, processed into a fermented beverage made from. [GB 10789-2007, definitions 5.2. ] 3.2 It will rot, damage and other unsuitable for processing fruits and vegetables culling process. 3.3 Fruit and vegetable juices to make products related pathogens (bacteria) decrease in the number of at least 100,000 times (5-log) treatment.

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