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SB/T 10751-2012: Application guidelines of HACCP on soybean sprout and mung bean sprout
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SB/T 10751-2012: Application guidelines of HACCP on soybean sprout and mung bean sprout

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Application guidelines of HACCP on soybean sprout and mung bean sprout ICS 67.060 X01 Record Number. 37200-2012 People's Republic of China domestic trade industry standards Bean sprouts production HACCP application specification Issued on. 2012-08-01 2012-11-01 implementation People's Republic of China Ministry of Commerce released

Table of Contents

Preface Ⅰ 1 Scope 1 2 Normative references 1 3 Terms and definitions 4 HACCP system 2 5 Good Manufacturing Practice 4 6 Sanitation Standard Operating Procedure 4 7 Standard Operating Procedures 4 8 4 harmful microbiological testing Establish procedures 9 HACCP System 4 10 Dissemination and training 7 11 Other 7 Appendix A (Informative Appendix) HACCP application logic program 8 Appendix B (normative) Good Manufacturing Practice 9 Annex C (normative) sanitation standard operating procedures 12 Annex D (normative) Standard Operating Procedure 15 Appendix E (normative) and CCP decision tree recognition sequence 17 Annex F (informative) bean sprouts production HACCP plan pattern table 18 References 23

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, the food Hanson (Beijing) Co., Ltd. Quality Certification Center. The main drafters of this standard. Xu Min, Zhou Minyun, Sun Xin, Xin in the forest, Danrui Fang, Wu Lan changed. Bean sprouts production HACCP application specification

1 Scope

This standard specifies the bean sprouts production enterprises to establish and implement the HACCP system of total requirements and documentation requirements, good manufacturing practices (GMP), sanitation standard operating procedures to establish compliance (SSOP), standard operating procedures (SOP), harmful microbiological testing and HACCP system Cheng requirements. This standard applies to the establishment, implementation and evaluation of bean sprouts production enterprises 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 1352 Soybean GB/T 5737 food plastic containers GB 5749 drinking water health standards GB 9687 food packaging polyethylene moldings health standards GB 9688 food packaging polypropylene moldings health standards GB 9689 polystyrene products used as food packaging hygiene standards GB/T 10462 green beans GB/T 19538-2004 Hazard Analysis and Critical Control Point (HACCP) System and Application Guide "Prepackaged goods metrological supervision and management approach" (State Administration of Quality Supervision, Inspection and Quarantine [2005] The first 75 orders)

3 Terms and Definitions

The following terms and definitions apply to this document. 3.1 Control (verb) control Take all necessary measures to ensure and maintain the safety indicators consistent with the HACCP plan developed. 3.2 Control (noun) control Follow the correct method and reached the state of safety indicators. 3.3 Control measures controlmeasure To prevent or eliminate product safety hazard or reduce it to an acceptable level, any measures and activities taken. 3.4 Critical Control Point criticalcontrolpoint CCP It can be controlled, and the control to prevent, eliminate a food safety hazard or reduce it to an acceptable level is a necessary step. ...