GB/T 34238-2017 English PDF

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GB/T 34238-2017: Requirement for cleaning eggs in process and circulating
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 34238-2017	119	Add to Cart	3 days	Requirement for cleaning eggs in process and circulating	Valid

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Basic data

Standard ID: GB/T 34238-2017 (GB/T34238-2017)
Description (Translated English): Requirement for cleaning eggs in process and circulating
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: B45
Classification of International Standard: 67.120.20
Word Count Estimation: 6,674
Date of Issue: 2017-09-07
Date of Implementation: 2018-04-01
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

GB/T 34238-2017: Requirement for cleaning eggs in process and circulating

---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.
Requirement for cleaning eggs in prosess and circulating ICS 67.120.20 B45 National Standards of People's Republic of China Clean egg processing and distribution of technical specifications 2017-09-07 Posted 2018-04-01 implementation General Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China China National Standardization Administration released

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard is proposed by the China Chamber of Commerce. This standard by the National Meat Egg Products Standardization Technical Committee (SAC/TC399) centralized. This standard was drafted unit. Hubei Shendan Health Food Co., Ltd., Fujian Guangyang Egg Co., Ltd., Beijing Zhonghua Huasheng commercial standard Consulting Center Co., Ltd., Jiangxi Hongmen Industrial Group Co., Ltd., Cixi Xianglong Food Factory, Beijing Zhengda Egg Co., Ltd., deep Shenzhen Fu Yin Food Co., Ltd. The main drafters of this standard. Liu Huaqiao, Yu 劼, Zhang Chen, Dai Shuxiang, Ning Xin, Meng Xingfeng, Wang Shancheng, Yang Laning, Ruan Dandan, Yang Feng, Jia Shuai, Yang Jinping. Clean egg processing and distribution of technical specifications

1 Scope

This standard specifies the terms and definitions of clean egg processing and distribution technical specifications, processing, packaging, storage, transportation, sales and traceability, etc. Claim. This standard applies to the franchisee or run egg wholesale markets, supermarkets, distribution centers and farmer's markets and other places selling clean eggs. This standard also applies to clean egg e-commerce logistics.

2 Normative references

The following documents for the application of this document is essential. For dated references, only the dated version applies to this article Pieces. For undated references, the latest edition (including all amendments) applies to this document. GB/T 191 Packaging - Pictorial signs GB/T 25009 egg product production management practices

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 Fresh eggs freshegg Feeding poultry, shell eggs in the shelf life. Note, such as eggs, duck, goose eggs, quail eggs and so on. 3.2 Clean the egg cleanegg Egg shell surface cleaning, sterilization, coating (or not coated), inspection, graded (or not graded), packaged eggs.

4 processing

4.1 plant 4.1.1 There should be no pollution source around the site that affects food hygiene. 4.1.2 water supply should meet the production requirements, sewage interface should meet the national environmental requirements. 4.2 equipment Should be able to meet the clean egg, dry, sterilization, packaging and other equipment. According to needs, should be equipped with oil, grading and other equipment. 4.3 staff 4.3.1 The production operator should be in good health, in line with the requirements of food processing. 4.3.2 The induction staff should regularly conduct food safety and production safety training. ......

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