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GB 31603-2015 (GB31603-2015)

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GB 31603-2015English85 Add to Cart 0-9 seconds. Auto-delivery. National Food Safety Standard -- General Health Code for Production of Food-contacted Materials and Products Valid

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GB 31603-2015
National Food Safety Standard – General Health Code for
Production of Food-contacted Materials and Products
Issued by. National Health and Family Planning Commission of the
People’s Republic of China
Table of Contents
1 Application Scope ... 3 
2 Basic Requirements ... 3 
3 Factory Environment ... 3 
4 Plant ... 4 
5 Facilities and Equipment ... 4 
6 Personnel ... 6 
7 Requirements for Raw and Auxiliary Materials ... 7 
8 Product Safety Control During Production Process ... 8 
9 Management Organization ... 9 
10 Inspection ... 10 
11 Product Tracing and Recall ... 10 
12 Document Management and Record ... 11 
National Food Safety Standard – General Health Code for
Production of Food-contacted Materials and Products
1 Application Scope
This Standard specifies the basic health requirements and management guidelines for
the sites, facilities and personnel of all links of the production of all kinds of food-
contacted materials and products, including purchase of raw and auxiliary materials,
processing, packaging and transportation.
This Standard applies to the production of all kinds of food-contacted materials and
products. This Standard shall be used as the basis if it is necessary to make a special
health specification for a certain food-contacted material or product.
2 Basic Requirements
2.1 The whole production process and final products shall not be harmful to human
health and cause any change in the characteristics of food.
2.2 The whole production process shall be as specified in relevant national laws,
regulations and standards. The use of raw and auxiliary materials shall be reduced as
much as possible, provided that the intended purpose can be achieved.
2.3 The enterprise shall establish, implement and comply with an effective safety
control system to ensure the raw and auxiliary materials, semi-finished products and
finished products meet the corresponding food safety requirements.
2.4 The product marking shall be as specified in relevant national laws, regulations
and standards.
3 Factory Environment
3.1 The factory shall be kept an appropriate distance from toxic, hazardous pollution
3.2 The roads in the factory shall be hardened. The environment inside and outside
shall be clean and tidy. The air, water and site in the manufacturing area shall meet the
production requirements.
3.3 The overall layout of production, administrative, domestic and supplementary
areas of the enterprise shall be reasonable to prevent cross contamination.
3.4 The enterprise shall make and implement pest control measures as appropriate
5.2.2 The design, type, layout and installation of production equipment shall meet the
production requirements, which shall be convenient for use, maintenance, servicing
and cleaning.
5.2.3 Production equipment and tools shall be used and maintained correctly to
prevent causing pollution to products during the production process. Maintenance and
servicing shall be carried out periodically.
5.2.4 The application ranges and accuracies of the instruments, meters, measures
and weighing apparatus and others for production and inspection shall meet the
requirements for production and inspection. Obvious state identification shall be
provided for them. They shall be calibrated periodically and the results shall be
5.2.5 Equipment archives shall be established for the equipment of production and
inspection related to product safety. The details of use, maintenance and servicing
shall be recorded and managed by special personnel.
6 Personnel
6.1 The training system for product safety-related posts shall be established. The
employees for relevant posts shall receive corresponding food safety knowledge
6.2 The person in charge of enterprise shall understand his/her responsibilities and
roles in food safety management, as well as related special technical knowledge.
6.3 The enterprise shall designate special personnel to be in charge of the food
safety related work. The personnel shall have the knowledge and experiences related
to product safety management who are capable of solving the food safety problems
correctly during the product manufacturing process.
6.4 The personnel of production and operation shall be familiar with their own post
responsibilities, possess the basic theoretical knowledge and actual operation skills
related to their responsibilities and be able to carry out production and operation
expertly in accordance with the process files.
6.5 The inspection personnel shall be familiar with product inspection rules and
possess the food safety knowledge and skills and corresponding qualifications which
match with their work.
6.6 The personnel of manufacturing workshops shall observe strictly relevant health
system to keep individual hygiene. They shall wear work clothes, cap and shoes as
specified. They shall not bring articles irrelevant to production into the workshops. The
visitors shall comply with the equal health requirements when they come to the
8 Product Safety Control During Production Process
8.1 Health requirements for production and processing
8.1.1 The production process shall ensure that the finished products are not harmful
to human health and do not cause the change of food characteristics. The use or
production of toxic, hazardous substances shall be avoided; if it is impossible to avoid,
effective measures shall be taken to eliminate or reduce harm to ensure that products
are as specified in relevant national laws, regulations and standards.
8.1.2 The enterprise shall carry out as required safety assessment and verification of
the raw and auxiliary materials, formulas and production processes which are used for
the first time, test the main control indexes and keep records. Mass production can
only be started after the products produced for trial are accepted. If there is any change
in raw and auxiliary materials, processes or other aspects, assessment shall be carried
out once again and the records kept.
8.1.3 The key links related to product safety during the production process shall be
defined with the hazard analysis method and the corresponding control measures
established. The key control links shall be monitored intensively; relevant documents
of control measures shall be implemented, such as batching (feeding) tables and post
operating instructions; traceable records shall be kept.
8.1.4 For the areas with special production requirements (such as aseptic packaging
products and aseptic control areas), the whole range of environmental control shall be
specified to monitor the air quality within the area and prevent the pollution of
chemicals and microorganisms. The monitoring results shall be recorded.
8.1.5 During the production process, measures shall be taken to identify, prevent and
eliminate the pollution risks of foreign objects and to prevent cross contamination. The
foreign objects include but not limited to blades, nonproductive glass, brittle plastic,
wood and other materials which are liable to mix with packaging materials.
8.2 Health requirements for printing
8.2.1 The printing ink for food-contacted materials and products shall be as specified
in relevant national laws, regulations and standards.
8.2.2 The printing ink for the non-food-contacted surface of food-contacted materials
and products shall not be in direct contact with food.
8.2.3 During the formula design and applying process of printing ink as well as the
treatment and storage process of semi-finished printing products or finished products,
it shall be ensured that printing ink is not easy to peel off the food-contacted materials
and products.
products. A competent third-party organization can be entrusted to carry out verification
or inspection, if necessary. When it is decided whether products are as specified in
standard, it shall be ensured that the product type matches with the application scope
of relevant standards. In case of any noncompliance of raw and auxiliary materials and
products, the specific reasons shall be reviewed and the corrective measures taken.
10 Inspection
10.1 Products shall be inspected by self-inspection or by entrusting an inspection
body with corresponding qualifications to ensure products meet relevant standards.
Inspection site and inspection capability shall be ready for self-inspection with regard
to the inspection items; inspection shall be carried out by the inspection personnel with
corresponding qualifications in accordance with the inspection method; the
instruments and equipment used for inspection shall be calibrated periodically; all
inspection records and test reports shall be kept intact.
10.2 Process inspection shall be carried ...
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.