GB/T 23734-2009 English PDFUS$189.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 23734-2009: Basic requirements for quality and safety control of food workshop Status: Valid
Basic dataStandard ID: GB/T 23734-2009 (GB/T23734-2009)Description (Translated English): Basic requirements for quality and safety control of food workshop Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: X00 Classification of International Standard: 67.040 Word Count Estimation: 8,879 Date of Issue: 2009-05-12 Date of Implementation: 2009-09-01 Quoted Standard: GB 2760; GB 5749 Regulation (derived from): PRC National Standard Approval Announcement 2009 No.6 (Total No.146) Issuing agency(ies): General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China Summary: This standard specifies the food production and processing small workshops the basic requirements of quality and safety control, including the production and processing facilities, facilities and equipment, process control, content storage and transportation, and food labeling requirements, personnel, quality and safety management, packaging. This standard applies to food production and processing small workshops quality and safety control, but also for the quality and safety supervision administration of food production and processing small workshops. GB/T 23734-2009: Basic requirements for quality and safety control of food workshop---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.Basic requirements for quality and safety control of food workshop ICS 67.040 X00 National Standards of People's Republic of China Food production and processing small workshops quality and safety Control the basic requirements Posted 2009-05-12 2009-09-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released Table of ContentsPreface Ⅰ 1 Scope 1 2 Normative references 1 3 Terms and definitions 4 1 General Requirements 5 production and processing establishments in claim 1 6 Facilities and Equipment Requirements 2 7 process control requirements 2 8 personnel requirements 2 9 3 Quality and Safety management requirements 10 packaging, storage and transportation requirements 3 11 food labeling requirements 3ForewordThe standard proposed by China National Institute of Standardization. This standard by the National Food Safety Management Technology Standardization Technical Committee (SAC/TC313) centralized. This standard drafting units. China National Institute of Standardization, Quality and Technical Supervision, Hebei Province, Shaanxi Province Quality and Technical Supervision, the quality of Shandong Province Technical Supervision, Hunan Institute of Standardization, Shandong Institute of Standardization. The main drafters of this standard. Horses love Jin, Liu, Xu Jianjun, Jin Donghai, Zhang Liping, Li Qingwen, high-Sheng Pu, Givi, Xieqi Jun, Liu Yunfu, LIU Li-mei. Food production and processing small workshops quality and safety Control the basic requirements1 ScopeThis standard specifies the food production and processing small workshops basic quality and safety control requirements, including production and processing sites, facilities and equipment, plus PROCESS CONTROL, personnel, quality and safety management, packaging, storage and transportation, and food labeling requirements and so on. This standard applies to food production and processing small workshops quality and safety control, but also for the quality management of food production and processing small workshops The amount of safety supervision.2 Normative referencesThe following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard. GB 2760 Hygienic standards for uses of food additives GB 5749 drinking water health standards3 Terms and DefinitionsThe following terms and definitions apply to this standard. 3.1 In accordance with relevant laws and regulations involved in food production, there is a fixed production sites, fewer employees, small-scale production and processing, without pre-packaging, or By simple packaging, sales of fixed production and processing of food (excluding now make and sell) units or individuals.4 General requirementsShall comply with the relevant laws, regulations and standards of the provisions and requirements of food safety and quality awareness, improve the management system, improve the plant, Facilities and equipment, process control and other conditions, to ensure the production of food hygiene management, non-toxic, harmless and not produce harmful to human health and life safety Full of food.5 production and processing facilities requirements5.1 production sites should be kept around a predetermined distance with toxic and hazardous sites and other sources, to ensure against pollution sources. 5.2 processing establishments and production area should be ability to adapt, there is enough room and space to place equipment, materials and products, and to meet the operational and safety Full production requirements; processing establishments layout should comply with the appropriate production and processing process requirements, storage yard and cooked raw food zone area, raw materials and finished products Which should be separated to avoid cross-contamination; processing establishments and living areas should be kept a predetermined distance. 5.3 processing establishments floors, walls should be smooth, or should cement tiles and other hard materials; walls, floors should be easy to clean and disinfect; walls should There dado height of not less than 1.5m, and smooth to prevent dirt accumulation, easy to clean; inner window sill should be easy to clean; the top of the construction should be prevented Leaks, prevent the accumulation of dust, debris shedding, and easy to clean. 5.4 production sites should be clean, clean, airy, there should be no water, mud, waste and other factors that could easily lead to food contamination. 5.5 respond to toilets and other sources of pollution and take effective quarantine measures to prevent contamination of food. 5.6 should take effective measures to prevent the production of pest breeding sites and surrounding areas. Insecticide, sterilization operations, not to pollute the raw materials, ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB/T 23734-2009_English be delivered?Answer: Upon your order, we will start to translate GB/T 23734-2009_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 3 working days. The lengthier the document the longer the lead time.Question 2: Can I share the purchased PDF of GB/T 23734-2009_English with my colleagues?Answer: Yes. The purchased PDF of GB/T 23734-2009_English will be deemed to be sold to your employer/organization who actually pays for it, including your colleagues and your employer's intranet.Question 3: Does the price include tax/VAT?Answer: Yes. 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