GB/T 24400-2009 English PDF

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GB/T 24400-2009: Evaluating rule on the HACCP certification of food freezer
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 24400-2009	439	Add to Cart	4 days	Evaluating rule on the HACCP certification of food freezer	Valid

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Basic data

Standard ID: GB/T 24400-2009 (GB/T24400-2009)
Description (Translated English): Evaluating rule on the HACCP certification of food freezer
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X01
Classification of International Standard: 03.120.10
Word Count Estimation: 19,167
Date of Issue: 2009-09-30
Date of Implementation: 2010-03-01
Quoted Standard: GB/T 6388; GB/T 19000; GB/T 19080; food production enterprises Hazard Analysis and Critical Control Point (HACCP) management system certification regulations National Certification and Accreditation Administration of No. 3 [ 2002 ]; ANNEX TO CAC/RCP 1-1969 REV.4-2003
Regulation (derived from): National Standard Approval Announcement 2009 No.10 (Total No.150)
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 establishment and implementation of HACCP food cold storage systems as well as the general requirements document, Good Manufacturing Practice (GMP), sanitation standard operating procedures (SSOP), standard operating procedures (SOP), harmful microbiological testing and the establishment of procedures and other requirements of the HACCP system. This standard applies to the establishment of the HACCP system of food cold storage business, implementation and evaluation related activities.

GB/T 24400-2009: Evaluating rule on the HACCP certification of food freezer

---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.
Evaluating rule on the HACCP certification of food freezer ICS 03.120.10 X01 National Standards of People's Republic of China Food cold HACCP application specification Posted 2009-09-30 2010-03-01 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 HACCP system 2 5 3 Food Good Manufacturing Practices 6 Sanitation Standard Operating Procedure 3 7 Standard Operating Procedures 4 8 tested for harmful substances 4 Establish procedures 9 HACCP System 4 10 Dissemination and training 7 11 Other 7 Appendix A (normative appendix) HACCP application logic program 8 Appendix B (normative) Good Manufacturing Practice 9 Annex C (informative) and CCP decision tree recognition sequence 12 Annex D (informative) food cold HACCP plan HACCP team members and the pattern table functions Table (frozen poultry meat Food as an example) 13

Foreword

This standard Annex A, Annex B is normative appendix, Appendix C, Appendix D is an informative annex. This standard is proposed and managed by the People's Republic of China Ministry of Commerce. This standard was drafted. Circulation Industry Promotion Center of the Ministry of Commerce, the food Hanson (Beijing) Quality Certification Center Co., Ltd., Jiangsu Yurun Food Products Industry Group Co., Ltd., Nanchang Roulian food company. The main drafters of this standard. Arrow Zhao, Gong Haiyan, Sun Xin Qin Wen, Li Bei, in Tada, Wu, Min Cheng Jun, Yan Jianping. Food cold HACCP application specification

1 Scope

This standard specifies the establishment and implementation of HACCP food cold storage system as well as the general requirements document, Good Manufacturing Practice (GMP), sanitation Standard Operating Procedures (SSOP), standard operating procedures (SOP), harmful microbiological testing and the establishment of procedures and other requirements of the HACCP system. This standard applies to the establishment of cold storage of food companies HACCP system, implementation and evaluation of related activities.

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/T 6388 transport package shipping mark GB/T 19000 Quality management systems - Fundamentals and vocabulary (GB/T 19000-2008, ISO 9000.2005, IDT) GB/T 19080 Food & Beverage GB/T 19001-2000 Application Guide (GB/T 19080-2003, ISO 15161. 2001, IDT) Food production enterprises Hazard Analysis and Critical Control Point (HACCP) management system certification management regulations of the State Certification and Accreditation Administration Commission [2002] No. 3 Announcement AnnextoCAC/RCP1-1969, Rev. 4 (2003) "HACCP system and its application guidelines"

3 Terms and Definitions

GB/T 19000 and GB/T 19080 and established the following terms and definitions apply to this standard. 3.1 (Verb) to take all necessary measures to ensure and maintain safety indicators consistent with the HACCP plan developed. 3.2 (Noun) follow the correct way to achieve security and status indicators. 3.3 To prevent or eliminate a food safety hazard or reduce it to an acceptable level, any measures and activities taken. 3.4 Does not meet the critical limit standards. 3.5 Food safety hazards significant to identify, evaluate, and control food safety hazards in the system. 3.6 Be controlled under consideration to ensure all aspects of the food chain has significant food hazards HACCP principles developed by the file. ......

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