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GB 12696-2016 English PDFStandard Briefing:Stadard ID: GB 12696-2016Stadard Title: Hygiene regulation of factory for wine Price (USD): 219 Lead day (Deliver True-PDF English version): 3 days Status: Valid Evolution and Historical Versions:
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Contents, Scope, and Excerpt:GB 12696-2016 Hygiene regulation of factory for wine National Standards of People's Republic of China National Food Safety Standard And the preparation of fermented wine production hygiene practices Published 2016-12-23 2017-12-23 implementation National Health and Family Planning Commission People's Republic of China China Food and Drug Administration issuedForewordThis standard replaces GB 12696-1990 "winery hygiene specifications", GB 12697-1990 "Winery health standards" and GB 12698-1990 "Huang winery hygiene norms." This standard GB 12696-1990, GB 12697-1990 and GB 12698-1990 comparison, the main changes are as follows. --- standard name was changed to "national food safety standards and the preparation of fermented wine production and health standards"; --- modified the standard scope of application; --- modified the standard structure; --- increased requirements and product recall management; --- increased training requirements; --- increased requirements management systems and personnel; --- Added Appendix A "wine (wine) microbiological monitoring program guide the process of" microbial Appendix B "process of rice wine Wind function, according to production needs may control temperature and humidity. 4.3.3 Wine (wine) wine production enterprises should require the rational design of the plant according to the production process. 4.4 wine plant design characteristics requirements According to the production process needs, rice wine production area should be set raw materials warehouse, making, wine making, filling, storage, aging, and other regions, the regional distribution should reasonable. 4.5 Preparation of wine plant design characteristics requirements 4.5.1 According to the production process needs, the preparation of wine production area should be provided the material processing zone, made wine region area, wine storage area, filling area. 4.5.2 If set wine region, should be able to meet the ingredients, fermentation or extraction, formulation, clarification process. 5 Facilities and Equipment 5.1 GB 14881-2013 should comply with the relevant provisions in Chapter 5. 5.2 new stainless steel tanks prior to use pickling and passivation. 5.3 When the wine (wine) and wine when formulated using cement pond or reservoir wine fermentation, cement pool wall should be coated with a coating, in a coating should meet The following requirements. a) non-toxic, acid, alkali, corrosion resistance, without any adverse effect on the flavor of the wine; b) should have strong adhesion, should fall; c) should have a smooth surface; d) should have a higher mechanical strength, compact structure and a sufficient thickness, should leakage; e) laying process should be simple. 5.4 sparkling wine (wine) fermentor should comply with the relevant requirements. 5.5 wine (wine) oak before use in accordance with its use, washing with water, steam fumigation, acid soaking method, dip alcohol 7.2 Preparation of wine and wine materials 7.2.1 should be consistent with GB 14881-2013 7.1 and 7.2. Food purchasing records and inspection records should be 7.2.2 raw materials used, should comply with the relevant national food safety standards, not use mold, deterioration Or toxic, as well as being toxic and harmful, hazardous contaminated material. 7.2.3 special type of rice wine production of raw materials should use common food ingredients, approved by the state as both food and medicine goods and new food ingredients Catalog of products, and meet the appropriate requirements. 7.3 Food Additives 7.3.1 should be consistent with GB 14881-2013 in 7.3. 7.3.2 Production of rice wine with caramel color palette should be consistent with GB 2760 GB 1886.64 and the relevant provisions. 7.3.3 Production of wine through Celite filter-aid should be consistent with the relevant provisions of GB 14936. 7.4 food-related products Shall comply with GB 14881-2013 in 7.4. Food safety control 8 wine (wine) production process 8.1 Fermentation 8.1.1 grapes before and after the (fruit) processing, deal with fermentation workshop, equipment used in the fermentation process, industrial equipment, vessels, piping and its annexes Cleaning or disinfecting. Workshop should provide a dedicated tools and instruments cleaned and disinfected place. 8.1.2 should be monitored during the fermentation metabolites adverse circumstances, such as ochratoxin A, and urethane, if necessary, to take appropriate Control measures. 8.2 wine storage and aging 8.2.1 wine storage, aging, Zhou Zhuan containers and transport applications, non-toxic, harmless, no odor, corrosion-resistant, easy to clean material. Should be carried out before use Line cleaning or sterilization. 8.2.2 storage and aging process should reasonably control the temperature, amount and use of sulfur dioxide, timely separated wine lees, wine to prevent oxidation or microorganism Propagated. 8.3 stabilized Wine (wine) stabilizing process used in the processing aid should be determined before use of the added amount of the test. Filtration and filling 8.4 8.4.1 input wine bottling line used for wine machine, storage tanks, filter, etc., should be subject to sterilization, and to ensure the transmission line wine for wine guard machine Students. Semi-finished wine should be filtered sterilized or otherwise sterilized before entering the filling machine. 8.4.2 filter should be cleaned regularly, replacement filters, filter rods, filter. 8.4.3 before filling, empty bottle should be cleaned, no dirt upon inspection, no impurities, no damage before use. Use caps (plugs) should ensure Clean. After the end of the daily production, filling equipment should be cleaned and sterilization. 8.4.4 wine (wine) when subjected to heat treatment such as pasteurization, heating or other techniques employed should not cause the wine appearance, aroma And significant changes in taste. 8.5 microbial monitoring May be established wine (wine) monitor microbial processes, including the production and monitoring of microorganisms in the production of micro-environment Biological monitoring, see Appendix A. 9 wine production process of food safety control 9.1 material handling 9.1.1 koji 9.1.1.1 Inter koji fermentation process and equipment used, equipment, and other industrial equipment should be cleaned, disinfected if necessary. 9.1.1.2 purebred strains of koji used in the management system and operational procedures should be developed. 9.1.2 Dip meters Raw material should be taken to the FIFO principle, dip meter containers and industrial equipment should be non-toxic, harmless, no smell, corrosion-resistant, easy to clean Material should be cleaned before use. 9.1.3 steamed (boiled) rice 9.1.3.1 steamed (boiled) rice with instruments, equipment, pipelines and other industrial equipment and containers should meet the food safety requirements. 9.1.3.2 pasting With cooling suitable manner, such as stalls cold, air-cooled, water washout, the cold food should be used as soon as feed. 9.2 wine 9.2.1 Fermentation 9.2.1.1 before and after fermentation, fermentation cope place, the device used in the fermentation process, industrial equipment, containers, pipes and accessories should be cleaned or eliminate poison. You should set up a dedicated tools and instruments cleaned and disinfected place. 9.2.1.2 fermentation process using koji, Jiuyao, yeast, food processing aids and other accessories, should develop management systems and operations Procedures. 9.2.1.3 fermentation process should be prepared to manage temperature control, and monitoring sugar, alcohol and acidity. 9.2.1.4 should be monitored during the fermentation metabolites adverse circumstances, such as urethane, appropriate control measures if necessary. 9.2.2 Press Filter 9.2.2.1 press filter places floors, walls, equipment and containers should be cleaned or disinfected. Press filter with a filter cloth, filter plate should be consistent Safety requirements. 9.2.2.2 Filter should be kept clean and filter holes unblocked cloth should be cleaned or disinfected regularly. 9.2.2.3 press with compressed air should be filtered. 9.2.3 fried wine 9.2.3.1 fried with wine containers and other equipment should be cleaned or disinfected regularly. 9.2.3.2 fried fried wine during the wine should monitor temperature and time. 9.2.4 wine storage and aging 9.2.4.1 storage container for wine and aging should be safe and harmless, should be cleaned or disinfected prior to use. 9.2.4.2 wine transport and Zhou Zhuan containers should be non-toxic, harmless, no smell, corrosion-resistant, easy to clean material. Should be cleaned before use or disinfection. 9.2.5 blending, filtration and filling Equipment, containers 9.2.5.1 filtration and filling places the floors, walls and use should be regularly cleaned or disinfected. 9.2.5.2 blending semi-finished wine, should not be stored for too long, freezing treatment, if necessary. 9.2.5.3 semifinished liquor before entering the filling machine should be filter sterilized through heating or sterilization or sterilization after filling and capping warming. 9.2.5.4 before filling, empty bottle should be cleaned, no dirt upon inspection, no impurities, no damage before use. Use caps (plugs) should ensure Clean. 9.2.5.5 Transparent the filled bottle of wine or the sterilized bottle of wine should be transparent light detector, inspectors regular rotation system should be implemented. 9.3 microbial monitoring Wine processing environment can be established and the process of microbial monitoring program, see Appendix B. 10 food safety control the production process of the preparation of wine 10.1 Processing and extraction of raw materials 10.1.1 Processing and extraction of raw materials before and after the treatment plant to deal with ...... |