GB 12693-2023_English: PDF (GB12693-2023)
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(National Food Safety Standards Good Manufacturing Practice for Dairy Products)
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GB 12693-2023
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Standards related to: GB 12693-2023
| Standard ID | GB 12693-2023 (GB12693-2023) | | Description (Translated English) | (National food safety standards: bacterial culture preparations for food processing) | | Sector / Industry | National Standard | | Classification of Chinese Standard | X09 | | Word Count Estimation | 4,437 | | Date of Issue | 2023-09-06 | | Date of Implementation | 2024-09-06 | | Issuing agency(ies) | National Health Commission of the People's Republic of China, State Administration for Market Regulation | | Summary | This standard applies to bacterial strain preparations for food processing, including bacterial strain preparations used for food fermentation or added to food as raw materials. It is not applicable to directly edible products and distiller's yeast, red yeast rice, etc. produced by solid-state fermentation technology. | GB 12693-2023. National Food Safety Standard Good Manufacturing Practice for Dairy Products
National Standards of People's Republic of China
National food safety standards
Good Manufacturing Practice for Dairy Products
Published on 2023-09-06
Implemented on 2024-09-06
National Health Commission of the People's Republic of China
Released by the State Administration for Market Regulation
Preface
This standard replaces GB 12693-2010 "National Food Safety Standard Good Manufacturing Practice for Dairy Products".
Compared with GB 12693-2010, the main changes in this standard are as follows.
---Deleted the terms and definitions of "clean operation area", "quasi-clean operation area" and "general operation area";
---Added technical requirements and monitoring requirements for sterilization equipment;
---Equipment and facilities have added requirements for technical measures for reliability control of automated warehousing systems;
---Added the storage temperature control requirements for raw milk after entering the factory;
---Added "Special Technical Requirements for the Production Process of Different Dairy Products" and refined the monitoring of microorganisms during the production and processing of different dairy products.
Recommendation requirements;
---Added training requirements for sterilization operators, liquid product filling and sealing operators, cleaning and disinfection personnel.
National food safety standards
Good Manufacturing Practice for Dairy Products
1 Scope
This standard specifies the basic requirements for sites, facilities and personnel in the procurement, processing, packaging, storage and transportation of raw materials during the dairy production process.
These requirements and management guidelines.
This standard applies to the production of dairy products processed with raw milk and its processed products as the main raw materials.
2 Terms and definitions
The terms and definitions defined in GB 14881 apply to this standard.
3 Site selection and factory environment
Should comply with the relevant provisions of GB 14881.
4 Factory buildings and workshops
4.1 Basic requirements
Should comply with the relevant provisions of GB 14881.
4.2 Requirements for zoning of work areas
4.2.1 It should be carried out according to the product characteristics, production technology and the requirements for cleanliness of the production process, combined with the actual conditions of the factory and workshop.
Reasonable zoning, generally divide factories and workshops into general operating areas, quasi-clean operating areas and clean operating areas.
4.2.2 The general operation area includes the milk collection room, raw material warehouse, packaging material warehouse, outer packaging workshop, post-sterilization room for the post-filling sterilization process, and the finished product.
Product warehouse, etc.
4.2.3 The quasi-clean operation area includes workshops with subsequent sterilization or sterilization processes such as raw material preprocessing, weighing, blending, and temporary storage of inner packaging materials.
4.2.4 The clean operation area includes workshops where weighing, batching, filling, etc. are in contact with the air environment and there is no subsequent sterilization or sterilization process.
Auxiliary areas with special cleaning requirements (such as temporary storage rooms for temporarily storing exposed inner packaging after cleaning and disinfection), storage and filling of exposed semi-finished products to be packaged
Filling and inner packaging workshops that are in contact with the air environment and have no subsequent sterilization, etc.
5 Facilities and equipment
5.1 Basic requirements
Should comply with the relevant provisions of GB 14881.
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