GB/T 25007-2010 English PDF

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GB/T 25007-2010: Hazard analysis and critical point (HACCP) for application of quick-frozen foods
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 25007-2010	489	Add to Cart	4 days	Hazard analysis and critical point (HACCP) for application of quick-frozen foods	Valid

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Basic data

Standard ID: GB/T 25007-2010 (GB/T25007-2010)
Description (Translated English): Hazard analysis and critical point (HACCP) for application of quick-frozen foods
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X04
Classification of International Standard: 67.120.10
Word Count Estimation: 21,218
Date of Issue: 2010-09-02
Date of Implementation: 2010-12-01
Quoted Standard: GB 5749; GB 7718; GB/T 22000; GB/T 27341
Regulation (derived from): National Standard Approval Announcement 2010 No.4 (Total No.159)
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 principles and application requirements frozen food production process hazard analysis and critical control point (HACCP) system. This standard applies to frozen food production process.

GB/T 25007-2010: Hazard analysis and critical point (HACCP) for application of quick-frozen foods

---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.
Hazard analysis and critical point (HACCP) for application of quick-frozen foods ICS 67.120.10 X04 National Standards of People's Republic of China Frozen food production HACCP application guidelines Issued on. 2010-09-02 2010-12-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released

Table of Contents

Introduction Ⅲ 1 Scope 1 2 Normative references 1 3 Terms and definitions Principle 4 HACCP System 1 Application 5 HACCP System 1 6 Frozen Food Good Manufacturing Practice 2 7 Frozen Food hygiene procedures 3 8 production processes operating requirements 3 9 microbiological examination 4 10 HACCP plan establishment procedures 4 Appendix A (informative) Frozen Chicken Production Scheme 8 Appendix B (Informative Appendix) HACCP application logic program 9 Annex C (informative) Frozen Food Good Manufacturing Practice 10 Annex D (informative) frozen food hygiene procedures 13 Annex E (informative) decision tree 16 References 17

Foreword

The Standard Appendix A, Appendix B, Appendix C, Appendix D and Appendix E are informative appendices. This standard is proposed and managed by China General Chamber of Commerce. This standard was drafted. Chinese Chamber of Commerce Business Standard Centre, Zhengzhou three Whole Foods Co., Ltd., Henan Province, frozen food industry Process technology research center, the whole Henan Food Co., Ltd., Chengdu full benefit Food Co., Ltd. Zhengzhou full-flavored foods, new food Zhengzhou Products Co., Ltd., Shenzhen City blessings Food Co., Ltd., Foshan City Jincheng Frozen Food Co., Ltd., Shanghai frozen food industry associations. The main drafters of this standard. Cao Desheng, Chen Nan, Huang Zhongmin, Lin Yusheng, Xianjie Ying, Zhang Ninghe, Zheng Junfen, Su Ling, Zhang Ye, Jin Xiaolei, Zhenyu. Frozen food production HACCP application guidelines

1 Scope

This standard specifies the principles and application of quick-frozen food production process hazard analysis and critical control point (HACCP) system Claim. This standard applies to quick-frozen food production process.

2 Normative references

The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent used 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 5749 drinking water health standards GB 7718 pre-packaged food labels General Requirements GB/T 22000 food safety management system for any organization in the food chain GB/T 27341 Hazard Analysis and Critical Control Point (HACCP) system of food production enterprises General requirements

3 Terms and Definitions

GB/T 22000 and GB/T 27341 and established in the following terms and definitions apply to this standard. 3.1 Frozen food quick-frozenfoods Quick-freezing method, and the use of the cold chain to keep food or -18 ℃ identified with a lower temperature in the circulation. 3.2 Cold Chain coldchain All aspects of food from production to consumption, and the use of a continuous circulation system and cryogenic preservation method, comprising. a freeze (or cold But), cold storage, cold chain, regional distribution and retail. Principle 4 HACCP system HACCP system consists of the following seven principles of composition. Principle 1. Conduct a hazard analysis. Principle 2. Determine the critical control points (CCPs). Principle 3. Establish critical limits. Principle 4. Establish critical control points (CCPs) monitoring system. Principle 5. Establish corrective actions when monitoring indicates that a particular CCP deviations from use. Principle 6. Establish procedures for verification to determine the effectiveness of the HACCP system operation. Principle 7. Building on the above principles and all procedures and records in the application file system. Application 5 HACCP system 5.1 General 5.1.1 Working Group on the management and HACCP HACCP system is established, implemented and verified to give full commitment to responsibility and participation. 5.1.2 HACCP system before the application should be established and implemented quality management system HACCP documents necessary, implemented and maintained to ......

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