GB/T 36502-2018 English PDF

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GB/T 36502-2018: Good manufacturing practice for sugar enterprises
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 36502-2018	439	Add to Cart	4 days	Good manufacturing practice for sugar enterprises	Valid

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Basic data

Standard ID: GB/T 36502-2018 (GB/T36502-2018)
Description (Translated English): Good manufacturing practice for sugar enterprises
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X30
Classification of International Standard: 67.180
Word Count Estimation: 22,272
Date of Issue: 2018-07-13
Date of Implementation: 2019-02-01
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 36502-2018: Good manufacturing practice for sugar 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 sugar enterprises ICS 67.180 X30 National Standards of People's Republic of China Good practices in sugar companies Published on.2018-07-13 Implementation of.2019-02-01 State market supervision and administration China National Standardization Administration issued

Content

Foreword III 1 Scope 1 2 Normative references 1 3 Terms and Definitions 1 4 Factory Environment 2 5 Factory layout 3 6 Equipment and facilities 4 7 Air and water supply 5 8 Purchase and storage of raw materials 6 9 Control of the production process 7 10 Cross contamination control 9 11 Pest Control 10 12 Protection against external hazards 10 13 Cleaning and disinfection 10 14 Quality Management 11 15 finished goods storage 12 16 Management of reworked products 12 17 Waste treatment 12 18 Personnel hygiene requirements 13 19 Documents and records 14 20 Complaint Handling 15 21 Product recall 15 22 Product Information and Promotion Guide 16

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard was proposed by the China National Light Industry Council. This standard is under the jurisdiction of the National Sugar Standardization Technical Committee (SAC/TC373). This standard is mainly drafted by. Guangdong Institute of Bioengineering (Guangzhou Cane Sugar Industry Research Institute) (National Sugar Industry Quality Supervision and Inspection Heart), Nanning Sugar Co., Ltd., Guangzhou Huaqiao Sugar Factory, COFCO Tunhe Co., Ltd., Guangxi Yangpu Nanhua Sugar Group Co., Ltd. Company, Dongguan Dongtang Group Co., Ltd., Guangxi Fengtang Biochemical Co., Ltd., Guangdong Hengfu Sugar Group Co., Ltd., Yunnan Yingmao Sugar (Group) Co., Ltd., Guangxi Nongken Sugar Group Co., Ltd., Guangxi Yongxin Huatang Group Co., Ltd., Guangxi Nanning East Asia Sugar Industry Group, Yunnan Zhongyun Investment Co., Ltd., Guangxi Guitang (Group) Co., Ltd., Yunnan Yuanjiang County Jinyu Group Sugar Industry Limited Liability Company, Yingkou North Sugar Co., Ltd., Rizhao Lingyunhai Sugar Group Co., Ltd., Shandong Xingguang Sugar Group Co., Ltd., South China Institute of Technology University, Guangxi University, Guangdong Guangsheng Sugar Group Co., Ltd., Nanjing Gan Juice Garden Sugar Co., Ltd., Guangxi Xianggui Sugar Group Co., Ltd. Dongguan Institute of Technology, Guangxi Guigang Ganhua Group Co., Ltd., Yunnan Kangfeng Sugar (Group) Co., Ltd., Yunnan Yongde Sugar Group Co., Ltd. Company, Botian Sugar Co., Ltd., Zhengzhou Commodity Exchange, China Kunshang Sugar Network, Guangxi Sugar Net Sugar Wholesale Market Co., Ltd., National Cane Sugar Industry Standardization Center. The main drafters of this standard. Chen Junjia, Yu Juan, Guo Jianxiong, Li Kai, Chen Xiwen, Liang Yong, Lin Qiucheng, Yu Tingbin, Feng Xiaohua, Nongguang, Deng Yi, Jia Zhiren, Yan Weimin, Li Lin, Li Jinsheng, Xiao Ling, Wang Dazhou, He Huazhu, Wang Junping, Liang Yi, Wang Xiu Ming, Jiao Nianmin, Liu Feng, Yu Shujuan, Li Guoyou, Yan Xiao, Liu Hande, Lin Shuiqi, Li Shiping, Zou Enling, Yang Xinqiang, Li Zheng, Zhou Yusheng, Wang Yazhen, Ouyang Cast, Li Jungui, Huang Feirong, Zhang Aimin, Huang Xueying, Huang Zhenrui, Hu Chaohui, Qi Zhenpeng, Liu Xuewen, Chen Hongxiang, Lin Yahui, Deng Qiannan, Zeng Shijun, Ma Ying, Fan Xiaoming, Gao Yufeng, Chen Haining, Zhang Ting, Ke Huanan, Ping Qiuting, Xiao Ailing, Peng Ruijie, Li Haiqiao, Chen Qichen, Zhang Lin, Huang Minxing, Jie Pingquan, Weng Qingqing, Tao Ping. Good practices in sugar companies

1 Scope

This standard specifies the plant environment, plant layout, equipment and facilities, air and water supply, raw material procurement and warehousing of sugar companies. Control of production processes, control of cross-contamination, control of pests, protection of external hazards, cleaning and disinfection, quality management, storage of finished products, Management of reworked products, waste disposal, personnel hygiene requirements, documentation and records, complaint handling, product recalls, product information and publicity guidance basic requirements. This standard applies to the design, construction, transformation, production management and technical management of sugar companies.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article. Pieces. For undated references, the latest edition (including all amendments) applies to this document. GB 7718 National Food Safety Standards for Prepackaged Food Labels GB/T 9289 sugar industry terminology GB/T 15091 Basic terminology of the food industry CAC/RCP1-1969, Rev.4-2003 General Specification for Food Hygiene

3 Terms and definitions

GB/T 9289, GB/T 15091, CAC/RCP1-1969, Rev. 4-2003 and the following terms and definitions apply to this file. For ease of use, some of the terms and definitions in the above documents are repeated below. 3.1 Good practice specification goodmanufacturingpractice;GMP Produced (processed) foods that comply with food standards or food regulations must be followed by food safety supervision and management agencies Manufacturing practices. The core of GMP includes. good production equipment and sanitary facilities, reasonable production processes, perfect quality management and Control system. 3.2 High cleaning area highcleaningarea The inner packaging room of the packaging room. The area should strengthen the hygiene management of equipment and personnel to prevent the finished product from being polluted, and the equipment should be purple before production. External line or ozone disinfection, and regular air quality testing, personnel entering the area should be changed, washed, disinfected. 3.3 Low cleaning area lowcleaningarea Each work area after exiting from the honey-melting machine, except for the inner packaging of the packaging room. 3.4 Non-cleaning area noncleaningarea In addition to high clean areas, low clean areas, other places involved in sugar production. 3.5 Product contact surface Touch all surfaces of the product or original packaging during normal operation. ......

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