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GB 14881-2013 PDF in English


GB 14881-2013 (GB14881-2013) PDF English
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GB 14881-2013English85 Add to Cart 0-9 seconds. Auto-delivery. General hygienic regulation for food enterprises Valid
GB 14881-1994English359 Add to Cart 3 days General hygienic regulation for food enterprises Obsolete
Standards related to (historical): GB 14881-2013
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GB 14881-2013: PDF in English

GB 14881-2013 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  Foreword This standard replaces GB 14881-1994 General hygienic regulation for food enterprises. Compared with GB 14881-1994, the main modifications in this standard are as follows. -- Modified the standard name to “General hygienic standard for food production”; -- Modified structure of the standard; -- Added terms and definitions; -- Emphasizes the food safety control requirements for the whole process of food production from raw materials, processing, product storage and transportation. Specifies main measures to control biological, chemical and physical contamination; -- Modified of the related contents of production equipment and put forward requirements on the equipment layout, material and design from the viewpoint of preventing biological, chemical and physical contamination; -- Added requirements the purchase, acceptance, transportation and storage of raw materials; -- Added specific requirements of product tracing and recall; -- Added the management requirements for records and documents have been increased; -- Added Appendix A "Guide of microorganism monitoring procedures for food processing environment". National Food Safety Standard - General hygienic standard for food production 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. 2.6 Isolation Setting physical blocks such as walls, hygiene barriers, masks, or separate rooms. 2.7 Food processing places Buildings and sites that are used for food processing; and other buildings, sites and surroundings that are managed in the same way. 2.8 Monitoring Observation or measurement according to the predefined method and parameters to assess whether the controlled link of process is under control. 2.9 Work clothes The special clothing that is for food processing staffs to reduce the risk of food contamination according to the requirements of different production areas. 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. 3.1.2 It should not select a place where hazardous waste, dust, harmful gases, radioactive materials and other sources of diffusive contamination source cannot be effectively removed for plant establishment. 3.1.3 It is not advisable to choose a plant site which is prone to flood disaster. If it is difficult to avoid, necessary precautionary measures need to be designed. 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 water-sealed floor drain device, to prevent the solid waste going into and foul-gas escaping from the sewage. 5.1.2.3 The exit of the drainage system should have appropriate measures to reduce the risk of insect pests. 5.1.2.4 The flow of indoor drainage should from areas with high cleanliness requirements to areas with lower cleanliness requirements and should be designed to prevent backflow. 5.1.2.5 The sewage shall be treated in a proper manner before discharge to comply with the relevant regulations of the national sewage discharge. 5.1.3 Cleaning and sterilizing facilities Adequate cleaning facilities for food, appliances and equipment should be provided. Suitable sterilizing facilities should be provided if necessary. Proper measures should be taken to avoid cross contamination caused by cleaning and sterilizing. 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. 5.1.5.2 Shoes changing (shoes wearing set) facilities or working shoes / boots disinfection facilities should be provided at the entrance of workshop and necessary spots in the workshop. If shoes / boots disinfection facilities are set up, their specifications and sizes should meet the needs of disinfection. 5.1.5.3 Toilets should be set up according to needs. The structure, facilities and internal materials of toilets should be easy to keep clean. Hands washing facilities should be set up in the proper position of the toilets. The toilets should not be directly connected with food production, packaging or storage areas. 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. 5.1.8.3 Raw materials, semi-finished products, finished products, packaging materials, etc., shall be stored in separate places, or placed in sub-regions, depending on their nature and clearly marked to prevent cross-contamination. Where necessary, there should have temperature and humidity control facilities in the warehouse. 5.1.8.4 The stored items should be kept in a proper distance from the walls and the ground to facilitate air circulation and transportation handling. 5.1.8.5 Cleaning agents, disinfectants, pesticides, lubricants, fuels and similar substances should be packed separately and safely, clearly identified, and be isolated from raw materials, semi-finished products, finished products, packaging materials etc. 5.1.9 Temperature control facilities 5.1.9.1 Suitable heating, cooling, freezing and other facilities, as well as facilities for monitoring temperature should be equipped based on the characteristics of food production, 5.1.9.2 Facilities to control room temperature can be set up in accordance with production needs. 5.2 Equipment 5.2.1 Production equipment 5.2.1.1 General requirements Production equipment should be suitable for production capacity and arranged in an orderly manner according to the process to avoid cross contamination. 5.2.1.2 Material 5.2.1.2.1 Equipment and appliances that contact with raw materials, semi-finished products and finished products should be made of materials 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 6.6.1 Work clothes shall be worn when entering the work areas. 6.6.2 Special work clothes, such as upper garmen... ......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.