GB 14881-2013 PDF English
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB 14881-2013 | English | 85 |
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National food safety standard - General hygienic standard for food production
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| GB 14881-1994 | English | 359 |
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General hygienic regulation for food enterprises
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GB 14881-2013: National food safety standard - General hygienic standard for food production---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB14881-2013
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard -
General hygienic standard for food production
Issued on. MAY 24, 2013
Implemented on. JUNE 1, 2014
Issued by. National Health and Family Planning Commission of the
People 's Republic of China
Table of Contents
Foreword... 3
1 Scope... 4
2 Terms and definitions... 4
3 Site selection and factory environment... 5
4 Plant building and workshops... 6
5 Facilities and equipment... 8
6 Health management... 12
7 Food raw materials, food additives and food-related products... 15
8 Food safety control in production process... 17
9 Inspection... 20
10 Storage and transportation of food... 20
11 Product recall management... 21
12 Training... 21
13 Management systems and personnel... 22
14 Record and document management... 22
Appendix A Guide of microorganism monitoring procedures for food
processing... 24
1 Scope
This standard specifies the basic requirements of place, facilities and
personnel and management criteria for the raw material procurement,
processing, packaging, storage and transportation in the process of food
production.
This standard applies to all kinds of food production. If it is necessary to
formulate special hygienic regulations for the production of certain kinds of
food, it should reference to this standard.
2 Terms and definitions
2.1 Contamination
The process of introducing biological, chemical, and physical contaminative
factors during production process.
2.2 Pests
Adverse effects that are caused by insects, birds, rodents and other
organisms (including flies, cockroaches, sparrows, mice, etc.).
2.3 Food processing personnel
Operators who directly contact with the packaged or unpackaged food, food
equipment and appliances, food contact surfaces.
2.4 Contact surface
The surfaces of equipment, tools, human body etc. that can be contacted.
2.5 Separation
Certain spaces that are maintained between items, facilities and areas, rather
than setting physical blocks.
2.8 Monitoring
Observation or measurement according to the predefined method and
parameters to assess whether the controlled link of process is under control.
3 Site selection and factory environment
3.1 Site selection
3.1.1 It should not choose an area that have significant contamination to food
as plant site. If a place has obvious adverse effects on food safety and food
edibleness which cannot be improved by taking measure, establishment of a
plant at that address should be avoided.
3.1.4 It is not advisable to choose a plant site with the potential of breeding a
large number of pests. If it is difficult to avoid, necessary precautionary
measures need to be designed.
3.2 Plant environment
3.2.1 Consideration should be given to the potential contamination risks
brought by the environment to food production; and appropriate measures
should be taken to minimize it.
3.2.2 Factory layout should be reasonable; the various functional areas
should be clearly divided; appropriate separation or isolation measures
should be taken to prevent cross-contamination.
3.2.3 Plant roads should be paved with concrete, asphalt, or other hard
materials. The vacant areas should be taken the necessary measures such
as laying cement, floor tiles or laying grass to keep the environment clean and
prevent dust and water accumulation under normal weather conditions.
3.2.5 The plant should be equipped with proper drainage system.
3.2.6 Appropriate separation or isolation should be maintained between the
living areas such as dormitories, canteens, recreational facilities etc., and the
production areas.
4 Plant building and workshops
4.1 Design and layout
4.1.1 The internal design and layout of the plant buildings and workshops
should meet the requirements of food hygiene and avoid cross contamination
during the production of food.
4.1.2 The plant buildings and workshops should be reasonably distributed in
accordance with the production process to prevent and reduce the risk of
product contamination.
4.1.4 The inspection rooms provided in the plant shall be isolated from the
production area.
4.1.5 The area and space of the workshop should be adapted to the
production capacity in order to facilitate equipment placement, cleaning and
disinfection, material storage and personnel operation.
4.2 Internal structure and material of the building
4.2.1 Internal structure
The internal structure of the building should be easy to maintain, clean or
sterilize. Proper durable material should be used to build.
4.2.2 Ceiling
4.2.2.1 The ceiling should be built with non-toxic, tasteless and suitable
material which is adapt to production needs and easy to observe the
cleanness; If paint is directly sprayed to the roof as ceiling, the paint should
be non-toxic, tasteless, mildew proof, not easy to peel off and easy to clean.
4.2.2.2 The ceiling should be easy to clean and sterilize. The structure should
not facilitate vertical drop of condensate water and should prevent the pests
and mold from breeding.
4.2.2.3 Accessories line such as steam, water and electricity should not be
placed above the exposed food. If really necessary, there should be devices
or measures to prevent falling of dust and water drops.
4.2.3 Walls
4.2.3.1 Wall surfaces, partitions should be constructed of non-toxic, odorless
impermeable materials. Wall surfaces within the range of operating height
shall be smooth, not easy for dirt accumulation and easy to clean; If paint is
used, it should be non-toxic, tasteless, mildew-proof, not easy to peel off and
easy to clean.
4.2.4 Doors and windows
4.2.4.1 Doors and windows should be tightly close. The surface of the doors
should be smooth, anti-adsorption, impermeable, easy to clean and
disinfected. The doors should be made of materials that are impermeable,
sturdy and deformation-proof.
4.2.4.2 The doors between the clean operation area or sub-clean operation
area and other areas should be able to be closed in time.
4.2.4.3 Window panes should not use fragile materials. If ordinary glass is
used, necessary measures shall be taken to prevent contamination of raw
materials, packaging materials and foodstuffs if glass breaks.
4.2.5 Floor
4.2.5.1 The floor shall be constructed with non-toxic, odorless, impermeable,
corrosion-resistant materials. The floor structure shall be constructed in such
a way as to facilitate drainage and cleaning.
5 Facilities and equipment
5.1 Facilities
5.1.1 Water supply facilities
5.1.2 Drainage facilities
5.1.2.1 The design and construction of drainage system should ensure
smooth drainage and convenience for cleaning and maintenance. It should
meet the needs of food production and ensure that food and production/
cleaning water will not be contaminated.
5.1.4 Waste storage facilities
Special facilities for storing wastes that are reasonably designed, leak-proof
and easy to clean should be equipped. The facilities and containers for
storing wastes in the workshop should be clearly identified. If necessary,
temporary storage facilities should be set up at appropriate locations and
stored according to the characteristics of wastes.
5.1.5 Personal sanitation facilities
5.1.5.1 A locker room should be set up at the entrance of production site or
workshop. When necessary, a locker room can be set at the entrance of a
specific operation area. The locker room should ensure that the work clothes
are separately placed with personal clothing and other items.
5.1.6 Ventilation facilities
5.1.6.1 Proper natural ventilation or artificial ventilation should be provided.
When necessary, the temperature and humidity of the production
environment should be effectively controlled through natural ventilation or
mechanical facilities. The ventilation facilities should avoid air flow from work
areas of low cleanliness requirements to high cleanliness requirements.
5.1.7 Lighting facilities
5.1.7.1 Adequate natural or artificial lighting shall be provided in the factory.
The luster and brightness shall be enough for production and operation needs.
The light source shall give genuine color of the food.
5.1.8 Storage facilities
5.1.8.1 There shall be storage facilities appropriate to the quantity and
storage requirements of the products produced.
5.1.8.2 The warehouse should be built with non-toxic and strong materials.
The warehouse floor should be flat with good ventilation. The design of the
warehouse should be easy to maintain, clean and prevent pests from hiding.
Facilities should be provided to prevent pest invasion.
6 Health management
6.1 Health management system
6.1.1 Health management system for food processing personnel and food
production as well as the corresponding assessment standards should be
established to clarify responsibilities of each post and implement the system
of post responsibility.
6.2 Health management of factory buildings and facilities
6.2.1 All kinds of facilities in the factory should be kept clean and timely
repaired or replaces when problem occurs. The floors, roofs, ceilings and
walls should be repaired in time when there is damage.
6.3 Health management and hygienic requirements for food processing
personnel
6.3.1 Health Management of Food processing personnel
6.3.2 Hygienic requirements for food processing personnel
6.3.3 Visitors
Non-food-processing personnel shall not enter the place of food production.
In special circumstances, they shall abide by the same hygienic requirements
as the food processing personnel when entering.
6.4 Pest control
6.5 Waste disposal
6.5.1 Establish a system of waste storage and removal. The disposal of waste
that has special requirements should comply with the relevant regulations.
Wastes should be regularly removed. The putrescible waste should be
cleared up as soon as possible. When necessary, waste should be removed
in time.
6.5.2 The waste disposal place outside the workshop should be isolated from
the food processing place to prevent contamination. Prevent bad odor or
poisonous gas from spilling away and prevent pests from breeding.
6.6 Work clothes management
7 Food raw materials, food additives and food-related products
7.1 General requirements
Establish procurement, inspection, storage and transportation management
systems of food raw materials, food additives and food related products.
Ensure the use of food raw materials, food additives and food related
products complies with the relevant requirements of the state. It must not add
any items that harm the human health and life safety.
7.2 Food raw materials
7.2.1 When purchasing food raw materials, it shall examine the supplier's
license and product qualification documents; for the food raw materials that
are not able to be provided with such documents, it shall be inspected in
accordance with food safety standards.
7.2.2 Food raw materials can only be used after they are inspected qualified.
The raw materials that are not qualified by inspection should be placed in the
designated area separate from qualified products, marked clearly, and timely
returned or replacement.
7.3 Food additives
7.3.1 When purchasing food additives, it should examine the supplier's
license and product qualification documents. The food additives must be
inspected acceptable before use.
7.4 Food-related products
7.4.1 When purchasing the food packaging materials, containers, detergents,
disinfectants and other food-related products, the product qualification
documents should be checked, for food-related products that are abide by
license management; supplier’s licenses should also be checked. Food
packaging materials and other food-related products must be inspected
qualified before use.
7.5 Other
The materials of package or containers that are used to contain food raw
material, food additives, or have direct contact of food should be stable,
non-toxic, harmless, not susceptible to contamination, and meet hygienic
requirements.
8 Food safety control in production process
8.1 Product contamination risk control
8.1.1 Identify the key links of food safety in the production process through
hazard analysis, and establish control measures for key links of food safety.
In key link areas, relevant documentation should be provided to implement
control measures, such as batching (feed) tables, post operation rules, etc.
8.2 Control of biological contamination
8.2.1 Cleaning and disinfection
8.3 Control of chemical contamination
8.3.1 Establish a management system to prevent chemical contamination;
analyze possible sources of contamination and contamination channels; and
formulate appropriate control plans and control procedures.
8.4 Control of physical contamination
8.4.1 Establish a management system to prevent foreign-substance
contamination; analyze possible sources of contamination and the channel of
contamination; and formulate corresponding control plans and control
procedures.
8.4.4 Appropriate measures should be taken to avoid contaminated food such
as foreign objects, odor and debris when on-site repair, maintenance and
construction are carried out.
8.5 Packing
9 Inspection
9.1 The raw materials and products shall be inspected by self- inspection or
by food inspection institutions with corresponding qualifications. Establish the
inspection record system of food exit-factory inspection.
9.2 For self-inspection, one shall have the inspection room and the inspection
ability suitable for the inspected items. The inspection shall be carried out
according to the prescribed inspection methods by inspection personnel with
the corresponding qualifications. The inspection instruments and equipment
shall be verified regularly.
9.3 There should be impeccable management system to properly preserve
the original records and inspection reports of each inspection. The product
retention system shall be established to retain the samples in time.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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