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GB 8955-2016 PDF English (GB 8955-1988: Older version)US$85.00 · In stock · Download in 9 secondsGB 8955-2016: National food safety standard - Specification for production hygiene of edible vegetable oil and its productDelivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedure Status: Valid Evolution and Historical Versions:
Excerpted PDF Sample:Full copy of true-PDF will be delivered in 9 seconds upon purchase: GB 8955-2016Similar Standards:GB 8951 GB 9678.2 GB 9678.1 GB 8953GB 8955-2016: National food safety standard - Specification for production hygiene of edible vegetable oil and its product---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/GB8955-2016 GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National food safety standard - Specification for production hygiene of edible vegetable oil and its product Issued on: DECEMBER 23, 2016 Implemented on: DECEMBER 23, 2017 Issued by. National Health and Family Planning Commission of the PRC; China Food and Drug Administration. 3. No action is required - Full-copy of this standard will be automatically & immediately delivered to your EMAIL address in 0~60 minutes. Table of ContentsForeword ... 3 1 Scope ... 4 2 Terms and definitions ... 4 3 Site selection and factory environment ... 4 4 Plant and workshop ... 5 5 Facilities and equipment ... 5 6 Hygienic management ... 6 7 Raw materials, food additives and food related products ... 6 8 Food safety control in the production process ... 7 9 Test ... 8 10 Storage and transportation ... 8 11 Product recall management ... 9 12 Training ... 9 13 Management system and personnel ... 9 14 Records and document management ... 9 Appendix A Guidelines for the monitoring of processing of edible vegetable oils and their products ... 10ForewordThis standard replaces GB 8955-1988 “Hygienic specifications of edible vegetable oils factory”. As compared with GB 8955-1988, the main changes of this standard are as follows. - CHANGE the standard name into “National food safety standard - Specification for production hygiene of edible vegetable oil and its product”; - MODIFY the scope of application; - ADD the clauses for records and documents; - ADD the clauses for product recall; - ADD the clauses for the management system and personnel; - ADD the requirements for packaging materials; - ADD the Appendix A “Guidelines for the monitoring procedures of edible vegetable oil and its products processing”. National food safety standard - Specification for production hygiene of edible vegetable oil and its product1 ScopeThis standard specifies the basic requirements and management guidelines for the places, facilities and personnel of the raw material procurement, processing, packaging, storage and transportation in the production process of edible vegetable oils and their products. This standard applies to the production of edible vegetable oils and their products.2 Terms and definitionsThe terms and definitions in GB 14881-2013 apply to this standard. 2.1 Vegetable crude oil The raw material oil used to process edible vegetable oil which is manufactured using the edible vegetable oil as raw materials, AND it is not directly edible. 2.2 Edible fat products A solid state, semi-solid state, or flow state fat product having certain performance made through (or not through) emulsification quenching and kneading of the vegetable fat single product or mixture as processed through one or more methods of refining, hydrogenation, ester exchange, and fractionation by adding (or not adding) water or other auxiliary materials. It includes edible hydrogenated oil, margarine (vegetable butter), shortening, cocoa butter (cocoa butter equivalent), non-diary cream, powdered oil, and so on.3 Site selection and factory environment3.1 It shall comply with the relevant provisions of Chapter 3 of GB 14881-2013. semi-finished products, finished products, and packaging materials, etc., AND if necessary, it shall provide cold storage (frozen) and insulation tank. Edible vegetable oil storage tank shall be strong, sealed, non-toxic, AND designed and manufactured in accordance with the relevant provisions. 5.5 Equipment, tools and containers which are in direct contact with the feedstock oil, semi-finished product and finished product shall be made of inert materials which do not react with edible vegetable oils AND are suitable for contact with edible vegetable oils, AND it shall not use such materials as copper and its alloys. The material of the product contact surface shall comply with the relevant food safety requirements. 5.6 Under normal circumstances, a comprehensive equipment maintenance and service shall be performed at least once a year, AND it shall be overhauled in time if finding any problems. 5.7 The nitrogen production and use equipment shall be properly protected AND a nitrogen purity indicator shall be provided to periodically check and record the purity of the nitrogen.6 Hygienic management6.1 It shall comply with the relevant provisions of Chapter 6 of GB 14881-2013. 6.2 The enclosed production and storage places such as filling workshop and warehouse shall take effective measures (such as screens, anti-rat board, air curtain, etc.), to prevent the intrusion of rodents and other pests. 6.3 It shall wear special uniform when entering into the filling workshop and other regions having higher cleanliness requirements.7 Raw materials, food additives and food relatedproducts 7.1 It shall comply with the relevant provisions of Chapter 7 of GB 14881-2013. 7.2 In accordance with the characteristics and requirements of raw materials and food additives, it shall equip thermal insulation and refrigeration facilities if necessary AND control and record the temperatures. 7.3 The silos and tanks for the storage of bulk raw materials shall be used in different silos and tanks based on different types and quality levels. During the sampling points based on actual conditions, in order to take appropriate corrective measures. 8.4 Control of chemical contamination 8.4.1 The residual solvent of the leached oil and the nickel content of the hydrogenated oil shall be in accordance with the relevant national food safety standard. 8.4.2 It shall monitor the critical process parameters in the processing of edible vegetable oils and their products, as shown in Table A.2 in Appendix A. 8.5 Control of physical contamination It shall provide screen, filters, metal inspectors and so on to control the foreign bodies, establish the operation procedures, AND do well in monitoring. As for the foreign bodies found, it shall analyze their resources in time AND take corresponding control measures.9 TestIt shall comply with the relevant provisions of Chapter 9 of GB 14881-2013.10 Storage and transportation10.1 It shall comply with the relevant provisions of Chapter 10 of GB 14881-2013. 10.2 Bulk edible vegetable oil and its products shall be stored in different storage tanks in accordance with the types and grades. 10.3 It shall provide thermal insulation and refrigeration facilities AND monitor the temperature and other parameters in accordance with the characteristics and requirements of edible vegetable oil and its products. 10.4 Vehicles, ships and other transportation means AND vessels used to transport edible vegetable oil and its products shall comply with the requirements of relevant national laws, regulations, and standards. As for the products having special requirements, it shall take corresponding measures based on their characteristics. ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al. |