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GB/T 31115-2014 English PDF

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US$689.00 · In stock
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GB/T 31115-2014: Application guidelines of HACCP system in bean products
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 31115-2014	689	Add to Cart	5 days	Application guidelines of HACCP system in bean products	Valid

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Basic data

Standard ID: GB/T 31115-2014 (GB/T31115-2014)
Description (Translated English): Application guidelines of HACCP system in bean products
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X01
Classification of International Standard: 67.060
Word Count Estimation: 30,364
Date of Issue: 9/3/2014
Date of Implementation: 2/1/2015
Quoted Standard: GB 2760; GB 5749; GB 7718; GB/T 19000; GB/T 19080; GB/T 19538
Adopted Standard: CAC RCP-1-1969 (2003), NEQ
Regulation (derived from): Announcement of Newly Approved National Standards No. 21 of 2014
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 soybean production enterprises to establish and implement the Hazard Analysis and Critical Control Point (HACCP) system of terms and definitions, general requirements and documentation requirements, Good Manufacturing Practice (GMP

GB/T 31115-2014: Application guidelines of HACCP system in 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.
Application guidelines of HACCP system in bean products ICS 67.060 X01 National Standards of People's Republic of China Soybean production HACCP application specification Issued on. 2014-09-03 2015-02-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released

Introduction Ⅲ Introduction Ⅳ 1 Scope 1 2 Normative references 1 3 Terms and definitions 4 HACCP system 2 5 Good Manufacturing Practice 3 6 Sanitation Standard Operating Procedure 3 7 Standard Operating Procedures 3 Establish procedures 8 HACCP System 3 9 Dissemination and training 6 10 Other 6 Appendix A (Informative Appendix) HACCP application logic program 7 Appendix B (normative) Good Manufacturing Practice 8 Annex C (normative) sanitation standard operating procedures 11 Annex D (normative) Standard Operating Procedure 14 soybean production Appendix E (normative) and CCP decision tree recognition sequence 17 Annex F (informative) soybean production HACCP plan pattern table (North tofu as an example) 18 References 25

Foreword

This standard was drafted in accordance with GB/T 1.1-2009 given rules. 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, China National Food Industry Association Professional Committee of soy products, in food Hanson (North Beijing) Quality Certification Center Co., Ltd., Shanghai Kiyomi Green Food Co., Ltd. Shenzhen blessings food. The main drafters of this standard. Xu Min, Zhou Minyun, Wu Yuefang, Sun Xin, Xin in the forest, Danrui Fang, Wu Lan change, Mei-Ling Zhang, Lin Yu-sheng.

Introduction

The standard reference to the Codex Alimentarius Commission (CAC) released CAC/RCP1-1969, Rev.4 (2003) Annex "HACCP System and application criteria "[Hazardsanalysisandcriticalcontrolpoint (HACCP) systemsandguidelinesfor itsapplication], "Hazard Analysis and Critical Control Point (HACCP) System and Its Application Guide" (GB/T 19538-2004) and "Food Manufacturer Hazard Analysis and Critical Control Point (HACCP) management system certification regulations "(National Certification and Accreditation Administration 2002 No. 3) on the contents, and the present situation of China's soybean industry to develop. Soybean production HACCP application specification

1 Scope

This standard specifies the terms and definitions soybean production enterprises to establish and implement the Hazard Analysis and Critical Control Point (HACCP) system, General requirements and documentation requirements of Good Manufacturing Practice (GMP), sanitation standard operating procedures (SSOP), standard operating procedures (SOP) and HACCP Establish procedures and other system requirements. This standard applies to the establishment, implementation and evaluation of soybean producers HACCP system.

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 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/T 19000 Quality management systems Fundamentals and vocabulary GB/T 19080 Food & Beverage GB/T 19001-2000 Application Guide GB/T 19538 Hazard Analysis and Critical Control Point (HACCP) System and Application Guide Packing Administration of Quality Supervision, Inspection and Quarantine Supervision and Administration of Commodity Measurement Order [2005] No. 75 Food labeling regulations of the State Administration of Quality Supervision, Inspection and Quarantine Order No. 123 [2009]

3 Terms and Definitions

GB/T 19000, GB/T 19080 and GB/T 19538 and defined by the following terms and definitions apply to this document. 3.1 Sanitation standard operating procedures sanitationstandardoperatingprocedure; SSOP To protect the quality of health products, in the product specification process to be followed by action. It includes the following ranges. contact with the product (including Raw materials, semi-finished and finished products), or contact with the product items (including water and ice) shall comply with safety and health requirements; contact with the product and within the appliance Packaging materials should be clean, hygienic and safe; to ensure that products from cross-contamination; ensure that operators hand cleaning and disinfection, keeping the toilet set Shi clean; prevent lubricants, fuel, cleaning and disinfecting products, condensate and other chemical, physical and biological contaminants pose a security product Hazards; correct labeling, storage and use of all kinds of toxic chemicals; and to ensure that products are in contact with employees' health and hygiene; prevention and cleared In addition to rodents, pests. 3.2 Standard Operating Procedures standardoperatingprocedure; SOP To ensure product quality, standardized products processing enterprises should comply with equipment and process operation. 3.3 Soy beanproducts Soy or other beans as raw materials processed into products. ......

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Tips & Frequently Asked Questions:

Question 1: How long will the true-PDF of GB/T 31115-2014_English be delivered?

Answer: Upon your order, we will start to translate GB/T 31115-2014_English as soon as possible, and keep you informed of the progress. The lead time is typically 3 ~ 5 working days. The lengthier the document the longer the lead time.

Question 2: Can I share the purchased PDF of GB/T 31115-2014_English with my colleagues?

Answer: Yes. The purchased PDF of GB/T 31115-2014_English will be deemed to be sold to your employer/organization who actually pays for it, including your colleagues and your employer's intranet.

Question 3: Does the price include tax/VAT?

Answer: Yes. Our tax invoice, downloaded/delivered in 9 seconds, includes all tax/VAT and complies with 100+ countries' tax regulations (tax exempted in 100+ countries) -- See Avoidance of Double Taxation Agreements (DTAs): List of DTAs signed between Singapore and 100+ countries

Question 4: Do you accept my currency other than USD?

Answer: Yes. If you need your currency to be printed on the invoice, please write an email to Sales@ChineseStandard.net. In 2 working-hours, we will create a special link for you to pay in any currencies. Otherwise, follow the normal steps: Add to Cart -- Checkout -- Select your currency to pay.