GB/T 27302-2008 English PDF

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GB/T 27302-2008: Food safety management system -- Requirements for quick frozen convenience food product establishments
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 27302-2008	369	Add to Cart	3 days	Food safety management system -- Requirements for quick frozen convenience food product establishments	Valid

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Basic data

Standard ID: GB/T 27302-2008 (GB/T27302-2008)
Description (Translated English): Food safety management system -- Requirements for quick frozen convenience food product establishments
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X00
Classification of International Standard: 67.040
Word Count Estimation: 16,132
Date of Issue: 2008-08-28
Date of Implementation: 2008-12-01
Quoted Standard: GB 2760; GB 5794
Regulation (derived from): Announcement of Newly Approved National Standards No. 14 of 2008 (total 127)
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 frozen convenience food production enterprises to establish and implement food safety management system 's specific requirements, including human resources, prerequisite programs, the key process control, inspection, product traceability and withdrawn. This standard with GB/T 22000 to apply to frozen convenience food production enterprises to establish, implement and self- evaluation of its food safety management system, can also be used for this type of food production enterprises outside of food safety management systems assessment and certification. This standard is used for authentication purposes, should be GB/T 22000 used together. GB/T 22000 and the correspondence between the standard See Appendix A.

GB/T 27302-2008: Food safety management system -- Requirements for quick frozen convenience food product establishments

---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.
Food safety management system. Requirements for quick frozen convenience food product establishments ICS 67.040 X00 National Standards of People's Republic of China Food Safety Management System Frozen convenience food manufacturers claim Posted 2008-08-28 2008-12-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released

Table of Contents

Preface Ⅰ Introduction Ⅱ 1 Scope 1 2 Normative references 1 3 Terms and definitions 4 HR 1 7.4.1 Food Safety Team 1 4.2 Competence, awareness and training 2 5 PRPs 2 5.1 Environmental and Plant Layout 2 5.2 Plant and equipment 2 5.3 Maintenance 3 Control of toxic and hazardous materials 4 5.4 5.5 personnel health and hygiene 4 6 critical process control 4 6.1 General 4 6.2 control of raw materials 4 6.3 control within the packaging material 5 Process control 6.4 5 6.5 storage control process 6 Transport and distribution process control 6.6 6 6.7 to maintain the cold chain and control 6 7 Inspection 6 7.1 6 test capability 7.2 Inspection Requirements 6 8 product traceability and withdrawal of 6 8.1 Traceability 6 7 8.2 product recall Correspondence Appendix A (Informative Appendix) GB/T 22000-2006 and GB/T 27302-2008 between 8 References 11

Foreword

Appendix A of this standard is an informative annex. This standard and the People's Republic of China National Accreditation Centre proposed by China Zhejiang Exit Inspection and Quarantine conformity assessment. This standard certification and accreditation by the National Standardization Technical Committee (SAC/TC261) centralized. This standard drafting units. China National Accreditation Centre, People's Republic of China Zhejiang Exit Inspection and Quarantine, the State Certification Registration and Accreditation Administration of the Ministry of People's Republic of China Henan Exit Inspection and Quarantine, China Quality Certification Center, Zhengzhou three Whole Foods Co., People's Republic of China Shanghai Pujiang Exit Inspection and Quarantine, Yangzhou five kiosks Food Co., Ltd., Shanghai Food Products Institute, China Certification and Accreditation Association. The main drafters of this standard. Dr Choi, Yu Yue, Zhaojun Jiang, Wang Hongmin, Liang Xiaojun, Wu Jing, Zhang Liu, Lin Ronghui, Furui Yun, Yu filled, Chenen Cheng, Shang Xiaoxu.

Introduction

This standard from the key issue of frozen convenience food security presence to start, take the principle of independent innovation, and actively introduce both, combined Frozen convenience food production enterprises, proposed the establishment of frozen convenience food business in food safety management system specific requirements. Basis of preparation of this standard is "15" national key "development and implementation of the food industry and catering HACCP system" Branch One of the results of research "Food safety management system containing meat and (or) the convenience of frozen aquatic food production business requirements." GB/T 22000-2006 "Food safety management systems in the food chain organization requirements" for all types of food chain organizations General requirements. Frozen convenience food producers and stakeholders to use the GB/T 22000 in the proposed health professional for this type of food General requirements for the characteristics of the production needs further refinement. In view of the frozen convenience food production and the production process of differentiation, this proposed standard for this class of product characteristics of the "key too Process control "requirements include raw materials control, emphasizing the organization and management of its organization in the upper reaches of the food chain; The focus proposed packaging materials, food Control product additives; highlight processing, transportation, and environmental control products temperature during storage importance of food safety to reflect processing The whole process of the special nature of the cold chain control; at the same time concerned about the structure of the processing facilities and equipment cleaned and disinfected to control microbial growth, to promote through the process Health monitoring to ensure the safety of products; special emphasis on allergen control genetically modified raw materials, to avoid cross-contamination of products, to ensure that consumers eat Safety. Food Safety Management System Frozen convenience food manufacturers claim

1 Scope

This standard specifies the frozen convenience food production enterprises to establish and implement the specific requirements of the food safety management system, including human resources, before Mention scheme, the key process control, testing, product traceability and withdrawal. This standard with GB/T 22000 to apply to frozen convenience food production enterprises to establish, implement and self-evaluation of its food safety management The system can also be used for this type of food production enterprises food safety management system of external evaluation and certification. When this standard is used for authentication purposes should be used in conjunction with GB/T 22000. See correspondence between GB/T 22000 and this standard between Appendix A.

2 Normative references

The 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 standards GB 14881-1994 food companies General hygienic practices GB/T 18517-2001 refrigeration term GB/T 22000-2006 requirements for food safety management systems in the food chain organization (ISO 22000.2005, IDT)

3 Terms and Definitions

GB/T 22000-2006 and GB/T 18517-2001 and established the following terms and definitions apply to this standard. 3.1 In cereal grains, fruits and vegetables, meat, poultry, aquatic products and other raw materials, the modulated, heated (or unheated), frozen processing and packaging production, And at a temperature of or below -18 ℃ storage, simple processing of food can be eaten. 3.2 Food after pretreatment with a temperature in the shortest time is generated by the maximum ice crystals, and its center temperature reaches -18 ℃ or less process. 3.3 In order to maintain the quality of food, so that in the whole process from production to consumption, always at a low temperature state with specialized facilities and equipment were Flow network.

4 Human Resources

7.4.1 Food Safety Team The food safety team should have more professional knowledge and experience in the often including those engaged in food hygiene and quality control, raw ......

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