GB/T 27307-2008 English PDFUS$349.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 27307-2008: Food safety management system -- Requirements for quick frozen fruits and vegetable product establishments Status: Valid
Basic dataStandard ID: GB/T 27307-2008 (GB/T27307-2008)Description (Translated English): Food safety management system -- Requirements for quick frozen fruits and vegetable product establishments Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: X00 Classification of International Standard: 67.040 Word Count Estimation: 15,151 Date of Issue: 2008-10-22 Date of Implementation: 2009-05-01 Quoted Standard: GB 5749-2006; GB 14881-1994; GB/T 18517-2001; GB/T 22000-2006 Regulation (derived from): National Standard Approval Announcement 2008 No.17 (Total No.130) 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 fruit and vegetable producers to implement food safety management system to establish specific requirements, including human resources, prerequisite programs, critical process control, inspection and product traceability and withdrawal. This standard with GB/T 22000 to apply to frozen fruit and vegetable production enterprises established, implementation and self-evaluation of its food safety management system, also suitable for this type of food production enterprises food safety management system external evaluation and certification. When this standard is used for authentication purposes, should be used with GB/T 22000. Correspondence between GB/T 22000 and between the standard See Appendix A, the list of codes and standards and related frozen fruits and vegetables producers see Appendix B, frozen fruit and vegetable producers points about good practice in Appendix C. GB/T 27307-2008: Food safety management system -- Requirements for quick frozen fruits and vegetable 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 fruits and vegetable product establishments ICS 67.040 X00 National Standards of People's Republic of China Food Safety Management System Frozen fruit and vegetable producers claim Posted 2008-10-22 2009-05-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released Table of ContentsPreface Ⅰ Introduction Ⅱ 1 Scope 1 2 Normative references 1 3 Terms and definitions 4 Human Resources 2 4.1 Food safety team consisting of 2 4.2 Competence, awareness and training 2 5 PRPs 2 5.1 General 2 5.2 infrastructure and maintenance 2 5.3 Sanitation Standard Operating Procedure 3 5.4 personnel health and hygiene 3 6 critical process control 3 6.1 General 3 6.2 Base Management 3 6.3 Acceptance of raw materials 3 6.4 process control 3 7 Inspection 4 7.1 inspection capacity 4 7.2 Inspection Requirements 4 8 product traceability and withdrawal of 4 8.1 Traceability 4 8.2 4 withdrawn Correspondence Appendix A (Informative Appendix) GB/T 22000-2006 and GB/T 27307-2008 between 5 And a list of relevant standards and regulations Annex B (informative) 8 Annex C (informative) frozen fruit and vegetable production enterprises GMP 9 points Reference 10ForewordThis standard Annex A, Annex B, Annex C is informative appendix. This standard and the People's Republic of China National Accreditation Center of Jinan SAIEC IQ proposed by the Chinese conformity assessment. This standard approved by the National Standardization Technical Committee certification. This standard drafting units. China National Accreditation Center, Jinan, People's Republic of China Exit Inspection and Quarantine, the State recognized supervisor Registration Committee, Shanghai Quality System Certification Center, Food Science, China Agricultural University, Laiyang Long Food Co., Ltd., Laiyang Hengrun Food Limited. The main drafters of this standard. white ginger iron, Gong Jun Qiu, Zhou rights, Li Yan, Wu Guangfeng, Tan Ping, Yang Zhigang, Zhang Hongbing, Kong Defeng, Wang Ziyang.IntroductionThis standard from the key issue of frozen fruits and security presence to start, take the principle of independent innovation, and actively introduce both, combining frozen Fruit and vegetable production features for enterprise production environment and health and safety conditions, critical process control, inspection, proposed the establishment of frozen fruit and vegetable prices Industry-specific requirements for food safety management systems. 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 frozen fruit and vegetable 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 fruit and vegetable producers and stakeholders in the use of GB/T 22000, depending on the characteristics of this type of food production, raise General requirements for the demand for further refinement. Given the differences in the frozen fruit and vegetable producers aspects of the production process to ensure product safety, in addition to some general requirements should be concerned In addition, this proposed standard for this class of product characteristics of the "critical process control" requirement, including raw materials control and process control, heavy Point raised fruits and vegetables blanching process to detect metallic foreign bodies, to ensure consumer food safety. Food Safety Management System Frozen fruit and vegetable producers claim1 ScopeThis standard specifies the frozen fruit and vegetable production enterprises to establish a food safety management system to implement certain requirements, including human resources, the premise side Case, the key process control, inspection and product traceability and withdrawal. This standard with GB/T 22000 to apply to frozen fruit and vegetable producers to establish, implement and self-evaluation of its food safety management system, Also applies to such 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. Correspondence between this standard and GB/T 22000 See attached Record A, associated with the frozen fruit and vegetable producers and the standard list of legislation see Appendix B, relating to frozen fruit and vegetable producers of Good Manufacturing Practice Important See Appendix C.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 5749-2006 Standard for Drinking Water 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 DefinitionsGB/T 22000-2006 and GB/T 18517-2001 and established the following terms and definitions apply to this standard. 3.1 For processing non-toxic, harmless, fresh fruits and vegetables. 3.2 To suppress the activity of enzymes in fruits and vegetables with boiling water or steam suitable heat treatment process and kill microorganisms on the surface. 3.3 Raw material harvesting or processing process due to processing machines or other means of metal debris shedding caused by metal fragments mixed class foreign body. 3.4 Is properly isolated, have a certain scale and unified management of fruits, vegetables cultivation sites. 3.5 Remove dust with water, undesirable substances debris, dirt, or other operations that may contaminate the food. ...... |
