GB/T 29876-2013 English PDF

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GB/T 29876-2013: Criterion of producing management for non-fermented bean products
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 29876-2013	209	Add to Cart	3 days	Criterion of producing management for non-fermented bean products	Valid

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Basic data

Standard ID: GB/T 29876-2013 (GB/T29876-2013)
Description (Translated English): Criterion of producing management for non-fermented bean products
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X00
Classification of International Standard: 67.040
Word Count Estimation: 9,985
Quoted Standard: GB 1352; GB 2760; GB 5749; GB 7718; GB 14881; GB/T 19001-2008; food recall regulations (the State Administration of Quality Supervision; Inspection and Quarantine Order No. 98 Decree)
Regulation (derived from): National Standards Bulletin No. 22 of 2013
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: non-fermented soy production management Terminology and definitions, general rules, documentation requirements, raw materials requirements, plant and facilities, production equipment, personnel requirements and management, health

GB/T 29876-2013: Criterion of producing management for non-fermented bean products

---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.
Criterion of producing management for non-fermented bean products ICS 67.040 X00 National Standards of People's Republic of China Non-fermented soybean production management practices Issued on. 2013-11-12 2014-04-30 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released

Foreword

This standard was drafted in accordance with GB/T 1.1-2009 given rules. This standard is proposed and managed by China General Chamber of Commerce. This standard was drafted. Shenzhen City blessings Food Co., Ltd., Hangzhou Huayuan soybean Limited, Shanghai Green Food Co., Kiyomi Division, Nanjing Yurun Food Co., Ltd., Hangzhou soy foods Co., China General Chamber of Commerce, the Beijing Association of soy products. The main drafters of this standard. Lin Yusheng, Qiya Jiang, Mei-Ling Zhang, Tianying Gang, Wang Shengjian, Xu Hong, Liu Zhenyu. Non-fermented soybean production management practices

1 Scope

This standard specifies the terms and definitions of non-fermented soybean production management, general provisions, documentation requirements, requirements for raw materials, plant and facilities, raw Production equipment, personnel requirements and management, health management, production management, quality control and labeling requirements. This standard applies to non-fermented soybean production enterprise production management.

2 Normative references

The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein Member. For undated references, the latest edition (including any amendments) applies to this document. GB 1352 Soybean GB 2760 national food safety standards of food additives using standard GB 5749 drinking water health standards GB 7718 National Food Safety Standard pre-packaged food labels General GB 14881 food companies General hygienic practices GB/T 19001-2008 Quality Management System Requirements Food Recall regulations (the State Administration of Quality Supervision, Inspection and Quarantine Order No. 98)

3 Terms and Definitions

The following terms and definitions apply to this document. 3.1 Non-fermented soy non-fermentedbeanproducts Soybeans and water as the main raw material, through the pulping process, coagulation (or clotting), flavored or not flavored product processing technology made. [GB/T 22106-2008, Definition 3.1]

4 General

4.1 Enterprises should establish an effective quality management system and document, implement and maintain, and make continuous improvement. 4.2 The enterprise shall determine the scope of non-fermented soy products, the quality management system. The scope shall specify the products or product categories covered, produced Processes and production sites. 4.3 enterprises should. a) identification, assessment, prevention and control products for specific consumer health hazards that may arise; b) monitoring, evaluation, prevention has been possible to produce a release of product-specific hazards; c) in the protection of food safety product range needed for the whole process, good and harm prevention, control and prevent the process related to the validity of the letter Information communication inside and outside the enterprise; d) implement the necessary measures to verify and ensure the prevention of specific risks, control and prevent the continuing effectiveness of the process. 4.4 The enterprise shall ensure that any impact of non-fermented soybean products meet the production requirements of the implementation of the outsourcing process control and quality management system ......

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