GB/T 23542-2009 English PDF

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GB/T 23542-2009: Good manufacturing practice for Chinese rice wine enterprises
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 23542-2009	279	Add to Cart	3 days	Good manufacturing practice for Chinese rice wine enterprises	Valid

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Basic data

Standard ID: GB/T 23542-2009 (GB/T23542-2009)
Description (Translated English): Good manufacturing practice for Chinese rice wine enterprises
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X62
Classification of International Standard: 67.160.10
Word Count Estimation: 12,178
Date of Issue: 2009-04-14
Date of Implementation: 2009-12-01
Regulation (derived from): National Standard Approval Announcement 2009 No.5 (Total No.145)
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 wine business environment of the factory, plant and facilities, equipment and industrial equipment, personnel management and training, material control and management, production process control, quality management, health management, finished product storage and transportation, documents and records, complaint handling and aspects of product recalls and product information and promotional guidance and other basic requirements. This standard applies to the wine business design, construction (expansion), production management and quality management.

GB/T 23542-2009: Good manufacturing practice for Chinese rice wine enterprises

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Good manufacturing practice for Chinese rice wine enterprises ICS 67.160.10 X62 National Standards of People's Republic of China Wine Good manufacturing practice Posted 2009-04-14 2009-12-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released

Table of Contents

Preface Ⅰ 1 Scope 1 2 Normative references 1 3 Terms and definitions 4 1 factory environment 5 Plant and Facilities 1 6 devices and industrial equipment 2 7 personnel management and training 2 8 Material Control and Management 3 9 production process management 3 10 Quality Management 4 Health Management 11 5 12 finished product storage and transportation 5 13 documents and records 5 14 handling of complaints and product recalls 6 15 product information and publicity guide 6

Foreword

This standard by the National Food Industry Standardization Technical Committee proposed. This standard by the National Standardization Technical Committee of wine. This standard was drafted. Chinese Food Fermentation Industry Research Institute, Chinese Shaoxing rice wine Group Co., Ltd., Shanghai Jinfeng Wine Co., Zhejiang Pagoda Brand Shaoxing rice wine Co., Ltd. COFCO Shaoxing rice wine. The main drafters of this standard. Bear Creek positive, its bell top, Guo Xinguang, Fujian Wei, Yan hair root, Jinguo Hui, Nan Yang, Zou Huijun, what Xihong, Pan Xingxiang, Lvxing Long. Wine Good manufacturing practice

1 Scope

This standard specifies the wine business environment of the plant, plant facilities and equipment and industrial equipment, personnel management and training, and material control tube Management, production process control, quality management, health management, product storage and transportation, documents and records, complaint handling and product recalls and product information The basic requirements for information and publicity and other aspects of the boot. This standard applies to the wine business of the design, construction (expansion), production management and quality management.

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 Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard. GB 2760 Hygienic standards for uses of food additives GB 5749 drinking water health standards GB 8817 Food additives Caramel (ammonium sulfite method, ammonia, common law) GB 10344 prepackaged alcoholic beverage labels General GB/T 13662 wine GB 14936 Celite health standards GB/T 15091 food industry basic terminology

3 Terms and Definitions

GB/T 15091 and established the following terms and definitions apply to this standard. 3.1 Rice, millet as the main raw material, plus music, yeast and other saccharification and fermentation agent brewed from fermented.

4 Factory environment

4.1 Factories should be built in plenty of water, no harmful gases, smoke, and other pollutants such as sand lime endanger the health and safety of wine production area. 4.2 Factory environment should be kept clean, the plant should be hardened roads, open space should be green. 4.3 plant area should not have a bad odor, harmful (toxic) gas facilities or other health hazards. Otherwise, should be the appropriate control measures. 4.4 factory district prohibits the keeping of animals. 4.5 Factory production system should have to match the drainage system, drainage channel slope should be appropriate, there should be no serious water leakage, silt, dirt Dirty, damaged. 4.6 plant perimeter should be adequate to prevent foreign sources of Design and Construction. 4.7 Living Area should be separated from production areas.

5 Plant and facilities

5.1 Plant and venues 5.1.1 plant construction, equipment should be in accordance with the rational distribution of rice wine production process, to meet the production process, health management, equipment maintenance to Seek, people, logistics and set reasonable, to avoid cross-contamination. ......

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