GB 17403-2016 (GB 17403-1998) PDF English
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GB 17403-1998: Hygienic specification of chocolate factory---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/GB17403-1998
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
Hygienic specification of chocolate factory
Issued on: MAY 05, 1998
Implemented on: JANUARY 01, 1999
Issued by. Ministry of Health of the People’s Republic of China
Table of Contents
Foreword... 3
1 Scope... 4
2 Normative references... 4
3 Terms... 4
4 Classification... 5
5 Factory design and equipment sanitation... 5
6 Hygienic management in factory... 7
7 Personal health and health education... 8
8 Hygienic requirements in the course of processing... 9
9 Storage requirements... 9
10 Transportation requirements... 10
11 Hygiene and quality inspection management... 10
Foreword
This standard specifies the hygienic requirements for chocolate manufacturer to improve
the hygienic level of chocolate based on GB 9678.2-94 “Hygienic Standard for Chocolate”.
This standard is consisted of the following sections. scope, normative references, terms,
classification, factory design and equipment sanitation, hygienic management in factory,
personal hygiene and health education, hygienic requirements in the course of processing,
storage requirements, transportation requirements, and hygienic and quality inspection
management.
This standard comes into force since January 1, 1999.
This standard was proposed by the Ministry of Health of the People's Republic of China.
This standard is responsibly drafted by Shanghai Sanitation and Anti-epidemic Station;
Shanghai Shenfeng Foods Co., Ltd., Shanghai Dachang Children Foods Co., Ltd. and
Shanghai Watsons & Yimin Foods Co., Ltd. participate in the drafting.
Main drafters of this standard. JIANG Peizhen, ZHENG Leixia, WANG Li, HAN Zhijie, and
HUANG Lili.
This standard shall be interpreted by Food Hygiene Supervision and Inspection Institute
who is entrusted by the Ministry of Health.
Hygienic Specification of Chocolate Factory
1 Scope
This standard specifies the layout of chocolate factory and the technical requirements on
equipment, operators, processing, storage, and transportation of finished products, and
quality and hygienic management.
This standard is applicable to the factory where produces chocolates or chocolate
products of which the main raw materials are cocoa mass, cocoa powder, cocoa butter,
cocoa butter equivalent, cocoa butter alternatives, milk products and white granulated
sugar.
2 Normative references
The articles contained in the following documents have become the articles of this
document when they are quoted herein. For the dated documents so quoted, all the
modifications or revisions made thereafter shall be applicable to this document.
GB 2760-1996 Hygienic standards for uses of food additives
GB 5749-1985 Sanitary standard for drinking water
GB 7718-1994 General standard for the labelling of foods
GB 14881-1994 General hygienic regulation for food enterprises
GB 14930.1-1994 Hygienic standards for detergent for food tools and installations
GB 14930.2-1994 Hygienic standards for detergent and disinfection for food tools
and installations
3 Terms
3.1 Chocolates
If one of the following articles is satisfied, it can be called as chocolate.
3.1.1 Those products with non-fat cocoa solids accounting for 17% or more of the net
weight of the product, and cocoa butter accounting for 10% or more of the net weight of
the product.
6.3.5 Adopt heating sterilization. For boiling steam sterilization, the temperature is kept at
100°C for 10min; for infrared ray sterilization, the temperature is generally controlled at
120°C for 15 to 20min.
6.3.6 In case of using chloride-contained detergent, the solution with the concentration of
effective chloride of 250mg/L is generally used. Tools shall be submerged in solution fully
for at least 5 min.
6.3.7 Take measures to keep the equipment and tools which have been washed and
sterilized clean to prevent pollution.
6.3.8 Changing room, toilet, washing room, resting room, etc. must be cleaned frequently
and kept clean.
7 Personal health and health education
7.1 Physical examination
7.1.1 People who are engaged in chocolate business shall receive physical examination
at least once a year. People who are newly taking the job or temporary job in chocolate
business must pass physical examination before official work.
7.1.2 Factory shall establish staff health filing system.
7.2 Health requirements
If people have one of the following illnesses, he/she shall not be engaged in chocolate
production.
7.2.1 Infectious diseases of digestive tract, e.g. dysentery, typhoid fever, viral hepatitis, etc.
(including pathogen carrier);
7.2.2 Active tuberculosis;
7.2.3 Pyogenic or exudative skin diseases;
7.2.4 Other diseases which may endanger food hygiene.
7.3 Personal hygiene
7.3.1 Operators engaged in chocolate production must keep a good personal hygienic
habit. He/she shall often take bath, change cloth and have haircut. He/she is not allowed
to have long-nail or have nail polish.
7.3.2 Staffs shall not take personal things which have nothing to do with production inside
workshop. If staff enters into workshop, he/she shall wear clean work uniform, hat and
work shoes. Do not expose hair. Do not enter into toilet wearing work uniform and hat.
9.1.1 Raw materials must be stored inside warehouse. Warehouse must be equipped with
hygienic equipment to prevent moisture, rat and fly, and keep warehouse well-ventilated.
9.1.2 The ground of warehouse must be paved with board. The piled products must be
kept 20cm from ground, and 30cm from wall. The top of piled products shall be at least
20cm from ceiling.
9.1.3 Warehouse shall be kept clean and periodically swept. Different raw materials shall
be stored separately with obvious labels. Avoid mixture. The product firstly coming in shall
firstly come out.
9.1.4 Packaging materials shall be stored in warehouse. The raw materials of external and
internal package shall be stored separately. Warehouse shall be well-ventilated and dry
without pollution.
9.2 Storage of finished product
9.2.1 The warehouse for finished products must be well-ventilated, dry, and periodically
sterilized. Abnormal smell in air shall be removed. The warehouse shall be equipped with
devices to prevent moisture, dust, rat and fly.
9.2.2 Warehouse for finished products must not store products which have nothing to do
with chocolate.
9.2.3 Finished chocolate products must be stored in the environment at the temperature of
21°C±1°C with relative humidity not more than 50%.
10 Transportation requirements
10.1 Transportation tools shall be for exclusive use and shall be kept clean, dry without
abnormal smell.
10.2 Take measures to prevent the transported raw materials from rain and sunlight. The
transported finished products must be kept from heat and moisture. If ambient
temperature is 25°C, refrigerator vehicle must be used to deliver products.
10.3 Lightly unload products to prevent the package from being damaged or polluted. Do
not mix with poisonous and harmful products during transportation.
11 Hygiene and quality inspection management
11.1 Factory must establish the hygiene and quality inspection department adaptable to its
production capacity, and recruit the qualified testers who have received special training.
11.2 Inspection department shall have laboratories and instruments which are required to
conduct inspection, and establish sound inspection system.
11.3 Inspection department shall conduct sensory, physiochemical and microbiological
test in accordance with the relevant national inspection standards. Products failing to
conform to standards shall not be released from factory.
11.4 Conduct periodic inspection and maintenance to measuring instruments to ensure
accuracy.
11.5 Inspection record shall be kept for 3 years for checkup.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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