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GB 22747-2008 (GB22747-2008)

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GB 22747-2008: PDF in English
GB 22747-2008
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.260
X 99
Food processing machinery -
Basic concepts - Hygiene requirements
ISSUED ON. DECEMBER 01, 2008
IMPLEMENTED ON. AUGUST 01, 2009
Issued by. General Administration of Quality Supervision, Inspection and
Quarantine of the People's Republic of China;
Standardization Administration of the People's Republic of
China.
Table of Contents
Foreword ... 3 
Introduction ... 4 
1 Scope ... 6 
2 Normative references ... 6 
3 Terms and definitions ... 7 
4 List of major hazards ... 10 
5 Hygiene requirements ... 11 
6 Verification of hygiene requirements and measures ... 18 
7 Information for use ... 20 
Appendix A (Informative) Graphics ... 22 
Appendix B (Informative) Examples of machinery which may be covered by this
standard ... 38 
Appendix C (Informative) Main hygienic conditions of food processing
machinery ... 40 
Foreword
The clause 1, clause 2, clause 3, Appendix A, Appendix B, Appendix C of this
standard are recommended, the rest is mandatory.
This standard, through revision, adopts the European standard EN 1672-
2.2005 “Food processing machinery - Basic concepts - Part 2. Hygiene
requirements” (in English), AND makes editorial changes in accordance with
Chinese standard writing rules GB/T 1.1-2000. The main differences between
this standard and EN 1672-2.2005 are as follows.
- DELETE the foreword of EN 1672-2.2005;
- DELETE the Appendix ZA of EN 1672-2.2005;
- DELETE the references of EN 1672-2.2005;
- CHANGE the referenced European standards and international standards
into the corresponding national standards.
The Appendix A, Appendix B and Appendix C of this standard are informative
appendixes.
This standard was proposed by the People's Republic of China Ministry of
Commerce.
This standard shall be under the jurisdiction of the National Food Processing
Device Standardization Technical Committee.
The drafting organizations of this standard. Beijing Institute of Service
Machinery, Zhejiang Technology and Business University, Hangzhou Aibo
Mechanical Engineering Co., Ltd.
The main drafters of this standard. Li Jiping, Fu Yuying, Han Qingrong, Liu Xu,
Wang Yubo, Liu Hongwei, Chen Guangjie.
Introduction
Mechanical safety standard series of structures are.
- Type A standard (basic safety standards), giving the basic concepts, design
principles and characteristics which are applicable to all machinery;
- Type B standard (general safety standard), involving a safety feature of the
machine or a wide range of use of a class of safety devices.
a) Type B1, specific safety characteristics (such as safety distance,
surface temperature, noise) standards;
b) Type B2, safety devices (such as two-handed control device,
interlocking device, pressure-sensitive devices, guards) standards.
- Type C standard (machine safety standard), giving detailed safety
requirements for a specific machine or a group of machines.
This standard belongs to the type C standard.
The relevant machinery and hazards, dangerous accidents are also included in
the scope of this standard.
This standard describes the differences between the hazards to operators and
the risks to foods (it refers to mechanically processed foods) during food
processing.
This standard addresses those hazards of all (or most) food processing
machinery (as covered by different technical specifications). The hazard
conditions as proposed here shall be included in the scope of this standard.
In almost all hazardous situations, at least one risk reducing design, safety
protection or other safety measures can be adopted. These measures shall
satisfy the basic requirements for safety and hygiene, AND completely control
the risks. Even the hygiene risk or safety risk is not significant, it shall also
satisfy the safety and hygiene requirements, it shall take the corresponding
measures to minimize risk.
The first choice is to select a design method which removes both hygiene and
safety risks through design; if the risk is not within the scope of design of the
technical process, it shall use the protective measures to remove the hygiene
and safety risks; if there is residual risk after taking the design measures and
protective measures, it shall notice or guide the user to take measures to avoid
or minimize risk. The assessment against safety and hygiene risk can reflect
Food processing machinery -
Basic concepts - Hygiene requirements
1 Scope
This standard specifies the hygiene requirements for the machinery used in
preparing and processing food for human and animal consumption, analyzes
the possible hazards when using this type of machinery, AND proposes the
requirements for design measures and use information.
This standard does not deal with the hygiene related risks to personnel arising
from the use of machine.
This standard applies to food processing machinery and device, including food
processing complete machinery and device. Appendix B provides the
information of the food processing machinery and device applicable to this
standard.
The basic concepts involved in this standard apply to food processing
machinery and device with similar risks.
This standard does not apply to the machinery and device manufactured before
the release and implementation of this standard.
NOTE. Examples of hygiene risks and solutions are given in Appendix A.
2 Normative references
The provisions in following documents become the provisions of this Standard
through reference in this Standard. For the dated references, the subsequent
amendments (excluding corrections) or revisions do not apply to this Standard;
however, parties who reach an agreement based on this Standard are
encouraged to study if the latest versions of these documents are applicable.
For undated references, the latest edition of the referenced document applies.
GB/T 1031 Geometrical product specifications(GPS) - Surface texture.
Profile method - Surface roughness parameters and their values
GB/T 10610 Geometrical product specifications(GPS) - Surface texture.
Profile method - Rules and procedures for the assessment of surface texture
(GB/T 10610-1998, eqv ISO 4288.1996)
3.4.1
Food area
Area composed of surfaces in contact with food, through which the food or
other materials may enter into the food or food container in such forms as
inflow, dripping in, infiltration, or inhalation (automatic backflow) (SEE Figure
A.1).
3.4.2
Splash area
Area composed of surfaces on which part of the food may splash or flow
along under intended conditions of use and does not return into the product
(SEE Figure A.1).
3.4.3
Non food area
Any area other than those specified above (SEE Figure A.1).
3.5
Cleaning
Removal of soils.
3.6
Contamination
Presence of soils.
3.7
Corrosion resistant material
Material resistant to normally occurring action of chemical or electrochemical
nature. It includes food processing, cleaning and disinfection in accordance
with the instructions for use.
3.8
Crevice
An obvious surface defect such as crack which adversely affects cleanability.
The surface design and finish shall be such that the product is prevented as far
as possible from becoming accidentally separated from the food area and from
returning to it, if that return would cause a hazard to the processed food.
Surfaces shall have a finish so that no particle of product becomes trapped in
small crevices, thus becoming difficult to dislodge and so introduce a
contamination hazard.
Note. Surface finish in accordance with GB/T 10610 shall comply with technical
requirements, limited to measuring methods Rz and Ra, given in the machinery
specific C standard.
5.3.1.2 Joints
5.3.1.2.1 Permanent joints
Joints shall be s...
......
(Above excerpt was released on 2018-01-26, modified on 2021-06-07, translated/reviewed by: Wayne Zheng et al.)
Source: https://www.chinesestandard.net/PDF.aspx/GB22747-2008