GB 8951-2016 PDF EnglishUS$95.00 · In stock · Download in 9 seconds
GB 8951-2016: Hygienic specifications of liquor factory Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedure Status: Valid GB 8951: Historical versions
GB 8951-2016: Hygienic specifications of liquor factory---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB8951-2016GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National Food Safety Standard - Specifications for Production Sanitation of Distilled Liquors and Their Formulated Liquors Issued on: DECEMBER 23, 2016 Implemented on: DECEMBER 23, 2017 Issued by. National Health and Family Planning Commission of the People’s Republic of China; China Food and Drug Administration. 3. No action is required - Full-copy of this standard will be automatically & immediately delivered to your EMAIL address in 0~60 minutes. Table of ContentsForeword ... 3 1 Application Scope ... 4 2 Terms and Definitions ... 4 3 Site Selection and Factory Environment ... 4 4 Plant and Workshop ... 4 5 Facilities and Equipment ... 7 6 Hygienic Management ... 7 7 Food Materials, Food Additives and Food Related Products ... 8 8 Food Safety Control over Production Process... 8 9 Inspection ... 9 10 Storage and Transportation of Products ... 9 11 Product Recall Management ... 9 12 Training ... 9 13 Management System and Personnel ... 9 14 Record Keeping and File Management ... 9ForewordThis Standard replaces GB 8951-1988, Hygienic Specifications of Liquor Factory. Compared with GB 8951-1988, the major changes of this Standard are as follows. -- the standard name is changed into “National Food Safety Standard – Specifications for Production Sanitation of Liquors and Their Formulated Liquors”; -- the framework of the standard is modified; -- the application scope of the standard is modified; -- the relevant requirements for the production of formulated liquors are added. National Food Safety Standard Specifications for Production Sanitation of Distilled Liquors and Their Formulated Liquors1 Application ScopeThis Standard specifies the basic requirements and management guidelines for sites, facilities and personnel during material purchase, processing, packaging, storage and transportation and others in the production process of distilled liquors (Chinese spirits) and formulated liquors of distilled liquors. This Standard applies to the production of distilled liquors (Chinese spirits) and formulated liquors pf distilled liquors.2 Terms and DefinitionsFor the purposes of this document, the terms and definitions defined in GB 14881- 2013 apply.3 Site Selection and Factory EnvironmentAs specified in Article 3 of GB 14881-2013.4 Plant and Workshop4.1 Design and layout 4.1.1 As specified in 4.1 of GB 14881-2013. 4.1.2 As required by the production process, independent plants or workshops shall be provided for material storage, material treatment and extraction and processing, strain cultivation or starter propagation, liquor making, base liquor storage, batching, finished product packaging, finished product storage, which shall be separated from each other. 4.2 Internal structure and materials of buildings As specified in 4.2 of GB 14881-2013. 4.3 Characteristic requirements for the design of distilled liquor plant 4.3.4.2 The design and facilities of liquor making workshops of the semi-solid-state method shall meet the technical requirements for batching, steaming, inoculation, saccharification, fermentation and distillation under the liquor making conditions using the semi-solid state method. The fermentation containers such as cylinders, pools, vats, tanks and so on, shall be in favor of the growth and breeding of liquor making microorganisms. 4.3.4.3 The liquor making workshops of the liquid state method shall meet the technical requirements for batching, steaming, saccharification, fermentation and distillation under the liquor making conditions using the semi-solid state method. The fermentation areas shall be separated from the other areas and provided with good temperature conditioning facilities. 4.3.4.4 Functional areas shall be provided in the plants as required by the production, such as airing operation areas, fermentation areas, liquor distillation areas and other functional areas. 4.3.4.5 The distillation areas shall be kept clean without ponding water. 4.3.5 If there is any temporary storage area of base liquor, a fixed area shall be designated for it and the liquor storage containers shall be well marked and capped; the area shall be well ventilated and convenient for cleaning. 4.3.6 Packaging workshops 4.3.6.1 Packaging workshops shall be provided in accordance with the production capacity, which shall be far from boiler rooms and the dusty sites such as material pulverization, starter propagation and starter storage. 4.3.6.2 The design and facilities of packaging workshops shall meet the technical requirements for bottle washing, filling, capping, packing and so on. 4.3.6.3 The packaging workshops shall meet the requirements for the process and food safety; the functional areas shall be provided as required by the production, such as changing areas, temporary storage areas of packaging materials, temporary storage areas of liquors to be packaged, bottle washing areas, finished product filling areas and so on. 4.3.6.4 All areas of packing workshops shall be controlled and managed in accordance with different sanitary requirements. The equipment and conveying chains of the finished product filling areas for the process from bottle washing to capping shall be provided with the facilities for dust cleaning and foreign matter protection; the entrance of finished product filling areas shall be provided with hand washing and drying facilities when the personnel go into the finished product filling areas from the changing areas; when the personnel go into the finished product filling areas, they shall have work clothes, shoes and caps on and keep them clean and sterilize them regularly; the entry and exit of non-working personnel of the packaging workshops shall be under strict control. ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al. 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