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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| GB 12693-2010 | English | 85 |
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National food safety standard Good manufacturing practice for milk products
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Good manufacturing practice for dairy product factory
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GB 12693-2003
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| GB 12693-1990 | English | 199 |
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Hygienic specifications of dairy factory
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GB 12693-1990
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| 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. | | Standard ID | GB 12693-2010 (GB12693-2010) | | Description (Translated English) | National food safety standard Good manufacturing practice for milk products | | Sector / Industry | National Standard | | Classification of Chinese Standard | C53;X16 | | Classification of International Standard | C53; X16 | | Word Count Estimation | 13,185 | | Date of Issue | 2010-03-26 | | Date of Implementation | 2010-12-01 | | Older Standard (superseded by this standard) | GB 12693-2003; GB/T 21692-2008 | | Adopted Standard | CACRCP 1-1969, NEQ; CACRCP 57-2004, NEQ | | Regulation (derived from) | Circular of the Ministry of Health (2010)7 | | Issuing agency(ies) | Ministry of Health of People's Republic of China | | Summary | This Chinese standard applies to milk (or goat) and their processed products, such as the main raw material processing all types of dairy production enterprises. | | Standard ID | GB 12693-2003 (GB12693-2003) | | Description (Translated English) | Good manufacturing practice for dairy product factory | | Sector / Industry | National Standard | | Classification of Chinese Standard | C53 | | Classification of International Standard | 67.04 | | Word Count Estimation | 16,170 | | Date of Issue | 2003/9/24 | | Date of Implementation | 2004/5/1 | | Older Standard (superseded by this standard) | GB 12693-1990 | | Quoted Standard | GB 2760; GB 5749; GB 7718; GB 8978; GB 13271 | | Regulation (derived from) | Announcement of Newly Approved National Standards 2003 No. 11; Announcement of Newly Approved National Standards 2010 No. 5 (No. 160 overall) | | Proposing organization | Ministry of Health of the People Republic of China | | Issuing agency(ies) | The People Republic of China Ministry of Health, China National Standardization Management Committee | | Summary | This Standard specifies dairy companies in the procurement of raw materials, processing, packaging and storage and transportation process, as well as on setting health, production and quality management personnel, buildings, facilities, equipment, conditions and requirements to be met. This Standard is applicable to milk, sterilize milk, fermented milk, condensed milk, cheese, reconstituted milk, butter, milk and other dairy producers color. |
GB 12693-2023.National Food Safety Standard Good Manufacturing Practice for Dairy Products
National Standard of the People's Republic of China
National Food Safety Standards
Good Manufacturing Practice for Dairy Products
Released on 2023-09-06
2024-09-06 Implementation
National Health Commission of the People's Republic of China
The State Administration for Market Regulation issued
1 Scope
This standard specifies the basic requirements for the sites, facilities, and personnel involved in the procurement, processing, packaging, storage, and transportation of raw materials during the production of dairy products.
These requirements and management guidelines.
This standard applies to the production of dairy products 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
It should comply with the relevant provisions of GB 14881.
4.Factory Buildings and Workshops
4.1 Basic requirements
It should comply with the relevant provisions of GB 14881.
4.2 Work area zoning requirements
4.2.1 The cleaning process should be carried out according to the product characteristics, production process and the requirements for cleanliness in the production process, combined with the actual conditions of the factory and workshop.
Reasonable zoning generally divides factories and workshops into general operation areas, quasi-clean operation areas and clean operation areas.
4.2.2 The general operation area includes the milk collection room, raw material warehouse, packaging material warehouse, outer packaging workshop, post-filling sterilization room,
Product warehouse, etc.
4.2.3 Quasi-clean operation areas include workshops for raw material pretreatment, weighing, mixing, and temporary storage of inner packaging materials for subsequent sterilization or disinfection processes.
4.2.4 Clean working areas include workshops where weighing, batching, filling, etc. are in contact with the air environment and there is no subsequent sterilization or disinfection process.
Auxiliary areas with special cleaning requirements (such as temporary storage rooms for exposed inner packaging after cleaning and disinfection, etc.), storage of exposed semi-finished products to be packaged, filling
Filling and inner packaging workshops that are in contact with the air environment and do not have subsequent sterilization, etc.
5 Facilities and Equipment
5.1 Basic requirements
It should comply with the relevant provisions of GB 14881.
5.2 Facilities
5.2.1 Water supply facilities
Safety and sanitation facilities should be added at the entrances and exits of water supply facilities to prevent animals and other foreign objects from entering and causing food contamination.
5.2.2 Drainage facilities
5.2.2.1 Drainage facilities should have a slope, be unobstructed and easy to clean. The junction between the side and bottom of the drainage ditch should have a certain curvature or adopt a corresponding method.
Appropriate measures should be taken to prevent water accumulation. Drainage facilities in the work area should avoid sewer backflow and turbid gas escape. If necessary, water seals or
Floor drain with check valve or backflow prevention.
5.2.2.2 There should be no water supply pipelines for production water under the drainage facilities.
5.2.3 Personal hygiene facilities
5.2.3.1 Changing rooms (including changing shoes or wearing shoe covers), hand washing and drying facilities, and disinfection facilities should be set up near the entrance of the production site or production workshop.
facility.
5.2.3.2 Necessary cleaning measures should be taken before personnel enter the cleaning work area, and a special changing room should be set up at the personnel entrance.
Hand disinfection facilities shall be set up in front of the area, but hand washing facilities are not required.
5.2.4 Ventilation facilities
5.2.4.1 Effective measures should be taken to prevent animals or other foreign objects from entering the outdoor air inlet, keep it away from pollution sources and exhaust ports, and have air passages.
The exhaust port should be equipped with an easy-to-clean, corrosion-resistant mesh cover to prevent animals from intruding.
5.2.4.2 Compressed air or other gases used in food production and cleaning of food contact surfaces and equipment should be filtered and purified to prevent
Indirect pollution.
5.2.4.3 In areas where odors, gases (steam and harmful gases) or dust are generated and may contaminate food, there should be appropriate exhaust and collection facilities.
Set or control device.
5.2.4.4 Cleaning work areas should be equipped with a purification air conditioning system to prevent steam condensation and keep the indoor air fresh; general work areas should be equipped with a ventilation system.
When air conditioning, air intake and exhaust or fans are used in the factory,
Air should flow from areas with high cleanliness requirements to areas with low cleanliness requirements to prevent contamination of food, production equipment and inner packaging materials.
The pressure difference between the clean working area and the general working area should be maintained at a positive pressure of more than 10Pa.
5.2.5 Storage facilities
5.2.5.1 When automated warehouses store items of different nature in the same warehouse, effective control measures should be established for the reliability of the automation system.
5.2.5.2 Refrigerated (frozen) warehouses should be equipped with thermometers, temperature measuring devices or temperature automatic recorders that can accurately indicate the temperature inside the warehouse, and the temperature should be monitored.
The monitoring frequency should be in accordance with the characteristics of the stored products. Thermometers, temperature measuring devices or temperature automatic recorders should be calibrated regularly.
5.3 Equipment
5.3.1 Production equipment
5.3.1.1 Storage, transportation and processing systems (including gravity, pneumatic, closed and automatic systems) should be designed and manufactured to facilitate the maintenance of their good
Sanitary conditions.
5.3.1.2 There should be a dedicated area to store equipment spare parts and necessary maintenance tools so that necessary spare parts can be obtained in a timely manner when equipment is repaired.
The storage area for spare parts and maintenance tools should be kept clean and dry.
5.3.1.3 All types of thermal sterilization equipment in the production process should comply with the sterilization process requirements and should have automatic alarm devices for abnormal situations.
After installation, the sterilization effect should be verified and it can be put into use only after confirming that the sterilization effect meets the process requirements.
If there are changes in the door, sterilization control procedures, etc. or when necessary, the sterilization effect verification should be carried out again. Sterilization equipment should be regularly tested for sterilization effect.
The sterilization equipment for post-filling sterilization should be tested for heat distribution to confirm that the heat distribution is uniform.
(including sterilization) equipment should verify the effectiveness of the product in achieving commercial sterility.
5.3.2 Monitoring equipment
When using computer systems and network technologies to collect key control point monitoring data and manage various records, computers
The relevant functions of the system and its network technology can be found in Appendix A.
5.3.3 Equipment maintenance and repair
Before each production, check whether the equipment is in normal condition to prevent the occurrence of situations that affect the sanitary quality of the product; if any fault occurs, it should be corrected in time.
Eliminate and record the time, cause and possibly affected product batches of the fault. Establish maintenance of processing equipment and carry it out according to plan.
Implementation.
6.Hygiene management
6.1 Basic requirements
It should comply with the relevant provisions of GB 14881.
6.2 Facility Hygiene Management
Cleaned and disinfected movable equipment and utensils should be placed in dedicated places, and their food contact surfaces should be kept free from contamination.
7 Food raw materials, food additives and food related products
7.1 Basic requirements
Food raw materials, food additives and food-related products should comply with the relevant provisions of GB 14881.
7.2 Food ingredients
7.2.1 A supplier management system should be established to specify the supplier selection, review and evaluation procedures. Raw milk purchasing stations or farms should comply with national and
Relevant local regulations require unified management of raw milk quality and safety throughout the entire process and strengthen the construction of milk source bases.
7.2.2 Enterprises using raw milk should conduct batch-by-batch inspections in accordance with relevant national regulations and record the inspection results, the supplier’s name and contact information, and the
The date of delivery and other contents shall be checked, and the transport vehicles shall be inspected, and records of raw milk delivery shall be kept.
7.2.3 Raw materials and packaging materials that are judged to be unqualified should be marked, stored separately, notified to the supplier, and properly handled.
7.2.4 The transportation and storage of raw milk shall comply with the following requirements.
a) Containers used to transport and store raw milk should comply with relevant national standards. Insulated milk tanks or milk storage containers used to transport raw milk should be cleaned every time.
Wash, disinfect regularly, no milk stains, no bad smell. Enterprises should establish an inspection mechanism.
b) Relevant records should be checked to confirm that the temperature of raw milk has been cooled to 0℃~4℃ within 2 hours after milking. The storage and transportation of raw milk should comply with national
The relevant regulations and standards of the relevant departments require effective temperature control and protection.
Control records.
c) Raw milk should be processed promptly after arriving at the factory. If it cannot be processed promptly, it should be stored in a refrigerator. Unless otherwise specified, the storage temperature should not exceed.200 °C.
If the temperature exceeds 7°C, monitor the temperature and the degree of microbial contamination and keep records.
7.3 Other raw materials
7.3.1 During transportation and storage, raw materials and packaging materials should be protected from contamination and damage, and quality degradation should be minimized;
Raw materials and packaging materials with temperature, humidity and other special requirements should be transported and stored under specified conditions.
7.3.2 During storage, raw materials and packaging materials should be stored in different areas according to their characteristics and marked with relevant information and quality.
state.
7.3.3 Raw materials and packaging materials in stock should be checked regularly. Raw materials and packaging materials that have been stored for a long time and are prone to quality changes should be checked before use.
Take samples to confirm quality before use; promptly remove spoiled or expired raw materials and packaging materials.
8 Food safety control during production process
8.1 Basic requirements
8.1.1 It shall comply with the relevant provisions of GB 14881.
8.1.2 The relevant principles of Hazard Analysis and Critical Control Points should be followed to establish and effectively operate a strict food safety control system and clearly define the production
Identify the key links of food safety in the production process and formulate control measures for the key links of food safety.
8.1.3 The temperature and humidity facilities in the clean working area for the production of powdered dairy products should be adjustable and equipped with monitoring devices.
8.1.4 Before forming independent packaging for products, effective temperature and time control measures should be formulated according to product characteristics and process requirements.
The request is as follows.
a) Specify the methods used to kill microorganisms or inhibit their growth and reproduction, such as heat treatment, freezing or refrigeration, and implement
Effective monitoring.
b) Establish temperature and time control measures and corrective measures, and conduct regular verification.
c) For processing links that strictly control temperature and time, real-time monitoring measures should be established and monitoring records should be retained.
8.1.5 The air humidity in the area requiring humidity control shall be controlled according to the product and process characteristics to reduce the growth of harmful microorganisms.
If necessary, develop real-time air humidity control and monitoring measures, conduct regular verification, and
Make a record.
8.1.6 The air cleanliness requirements in the production area shall meet the following requirements.
a) The air in the production workshop should be kept clean to prevent food contamination.
b) The number of settling bacteria in the air of the pasteurized milk and processed cheese cleaning work area should be ≤100 CFU/dish (dynamic) (according to
GB/T 16294 determination for 4 hours), the number of settling bacteria in the air of other dairy cleaning operation areas should be ≤100 CFU/dish (dynamic)
(Measured for 1 hour according to GB/T 16294). The number of settling bacteria in the air of the quasi-cleaning work area should be ≤50 CFU/dish (measured according to GB/T 16294).
GB/T 16294 (measured for 5 minutes).
8.1.7 For equipment with self-purification function and self-contained safety
Aseptic filling equipment with protective function should be monitored online for positive pressure protection to ensure the effective maintenance of the internal clean environment during production;
Repair and maintenance of equipment should be carried out during non-production hours, and a sterile environment should be re-established before production.
8.1.8 Strict hygiene control requirements should be established for raw materials, packaging materials and personnel entering the clean operation area.
8.1.9 For different dairy products, the microbiological monitoring procedures for processing can be established with reference to Appendix B.
8.2 Special technical requirements for different dairy product production processes
8.2.1 Pasteurized milk
8.2.1.1 The enterprise shall verify the effectiveness of the pasteurization process and monitor the temperature during the pasteurization process.
There is an automatic alarm device. When using membrane filtration technology to sterilize and pasteurize, the effectiveness of the membrane filtration sterilization system should be verified.
8.2.1.2 Sterile air should be used to implement positive pressure protection in storage tanks for sterilized semi-finished products.
8.2.1.3 A safety evaluation of the sterilization effect should be conducted to verify the sterilization parameters and establish control measures and disposal measures.
8.2.1.4 The microbial monitoring procedures for pasteurized milk processing may be established with reference to the requirements of Table B.1, including microbial monitoring indicators, sampling
points, monitoring frequency, sampling and testing methods, evaluation principles and corrective measures, etc.
8.2.1.5 After filling, the product sealing (soft packaging) or airtightness (hard packaging such as glass jars) test should be carried out.
8.2.2 Sterilized milk
8.2.2.1 Cleaning, disinfection and sterilization of product processing equipment
8.2.2.1.1 In the aseptic filling process, high temperature pressurized water, filtered steam, sterile distilled water or other suitable treatment methods should be used before production.
The agent keeps the sterilized part and all the pipes, valves, pumps, buffer tanks, filling equipment and other product contacts at high temperature.
The surface is cleaned and sterilized. UHT milk processing should ensure that all surfaces in direct contact with the product after sterilization are aseptically filled.
requirements and maintain this status until the end of production.
8.2.2.1.2 The aseptic chamber of the filling and packaging equipment in the aseptic filling process shall be cleaned and sterilized to achieve aseptic conditions before the product is filled.
The production requirements of sterile filling should be met and maintained until the end of production. In the sterilization process, key indicators such as time, temperature, and disinfectant concentration should be addressed.
Monitor and record the sterilization results and establish verification measures for the sterilization effect.
8.2.2.1.3 The cleaning and disinfection of processing equipment for the post-filling sterilization process should comply with the process requirements.
8.2.2.2 Thermal sterilization of products
8.2.2.2.1 A sterilization process procedure should be developed and validated to ensure that commercial sterility requirements are met.
Consider the following key factors affecting thermal sterilization. type of sterilization equipment, characteristics of food, container type and size, technical and sanitary conditions, moisture content,
When the product process and technical conditions change, it is necessary to analyze and evaluate whether it has an impact on the sterilization effect.
The technology is no longer applicable and the sterilization process procedures should be re-established.
8.2.2.2.2 Sterilization operation procedures should be formulated and strictly implemented. If deviations occur during the sterilization process, they should be corrected according to the correction plan and
Isolate the products, find out the causes and propose corrective measures.
8.2.2.2.3 The product shall be tested for commercial sterility to determine whether it meets the commercial sterility requirements.
If sterility requirements are met, they should be properly handled in accordance with relevant regulations. The determination process, results and handling methods should be recorded.
8.2.2.3 Product filling
8.2.2.3.1 Automatic mechanical devices should be used and manual operation is not allowed.
8.2.2.3.2 For products that are sterilized after filling, the time from sealing to sterilization should be controlled within the time range required by the process regulations.
8.2.2.3.3 After filling, the product should be sealed or leak-proof.
8.2.3 Fermented milk
8.2.3.1 The temperature of fermented milk during sterilization should be monitored.
8.2.3.2 The strains used for fermentation shall comply with relevant regulations.
8.2.3.3 Post-sterilization products and other materials that need to be added during the fermented milk processing (e.g. bacteria, jam, etc.
Materials should be stored in storage tanks (or sterile bags) with positive pressure protection provided by sterile air, nitrogen or inert gas.
8.2.3.4 Water that comes into contact with sterilized materials should be sterilized or disinfected.
8.2.3.5 Before production, high temperature pressurized water, filtered steam, sterile distilled water or other suitable treatment agents should be used to sterilize the product at high temperature.
Clean and sterilize all pipes, valves, pumps, buffer tanks, filling equipment and other product contact surfaces in the sterile area and downstream of the pipeline.
8.2.3.6 For products without sterilization process after fermentation, the micro-processing of fermented milk without sterilization process can be established according to the requirements of Table B.2.
Biological monitoring procedures, including microbial monitoring indicators, sampling points, monitoring frequency, sampling and detection methods, evaluation principles and corrective measures, etc.
8.2.3.7 After filling, the product should be sealed or leak-proof.
8.2.3.8 Each batch of products should be sampled and tested for thermal insulation according to product safety and quality control levels. Reasonable thermal insulation should be designed according to product characteristics.
Sampling and holding plans, and establishment of evaluation and control measures.
8.2.4 Milk powder
8.2.4.1 Heat treatment
Milk powder should be pasteurized before spray drying. In the wet and dry-wet composite production process, the heat treatment process should be
Key control points for ensuring the food safety of dairy products. Heat treatment temperature and time should take into account factors such as product attributes (such as fat content, total solids
The influence of the heat resistance of the target microorganisms (such as the content of organic matter, etc.) on the heat resistance of the sterilization target microorganisms should be established. Control measures and correction measures for heat treatment temperature and time should be established in real time.
Monitor and keep relevant monitoring records.
8.2.4.2 Intermediate storage
In the wet and dry-wet composite production processes, appropriate measures should be taken to prevent the growth of microorganisms during the intermediate storage of liquid semi-finished products.
If exposed raw material powder in dry production or exposed powdered semi-finished products in wet production need to be temporarily stored, they should be stored in a clean work area.
If the products are placed outside the clean area, they should be strictly protected and ensure that necessary cleaning measures are taken when entering the clean area again to achieve cleanliness.
Requirements for the work area.
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GB 12693-2010
GB
NATIONAL STANDARD
OF THE PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard
Good Manufacturing Practice for Milk Products
ISSUED ON. MARCH 26, 2010
IMPLEMENTED ON. DECEMBER 1, 2010
Issued by. Ministry of Health of the People's Republic of China
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative references ... 4
3 Terms and Definitions ... 4
4 Site selection and factory environment ... 4
5 Factory buildings and workshops ... 4
6 Equipment ... 8
7 Hygiene management ... 9
8 Requirements for raw materials and packing materials ... 12
9 Food safety control in production ... 13
10 Inspection ... 15
11 Storage and transport of products ... 16
12 Product tracing and recall ... 16
13 Training ... 16
14 Management institution and personnel ... 17
15 Record and document management ... 17
Annex A ... 19
Foreword
This Standard replaces GB 12693-2003 Good Manufacturing Practice for Dairy Product Factory
and GB/T 21692-2008 Hygienic Practice for Dried Milk.
This Standard corresponds to CAC/RCP 1-1969, Rev.4-2003 Recommended International Code of
Practice General Principles of Food Hygiene and CAC/RCP 57-2004 Code of Hygienic Practice
for Milk and Milk Products of Codex Alimentarius Committee (CAC). This Standard is not
equivalent to CAC/RCP 1-1969, Rev.4-2003 and CAC/RCP 57-2004. This Standard also refers to
(EC) No. 852/2004 On the Hygiene of Foodstuffs and (EC) No. 853/2004 Laying Down Specific
Hygiene Rules for Food of Animal Origin.
Compared with over GB 12693-2003 and GB/T 21692-2008, the main changes in this Standard are
as follows.
-- Modify the name of this Standard to Good Manufacturing Practice for Milk Products;
-- Adjust the applicable scope. Emphasize that this Standard is applicable to various dairy
enterprises;
-- Modify the provision framework of the Standard;
-- Emphasize the requirements for food safety control in raw material entry and production
process and contamination prevention in the whole manufacturing process of product
transport and storage;
-- Adjust the manufacturing equipment. Define the requirements for layout, materials and design
on the manufacturing equipment in terms of preventing microbial, chemical and physical
contamination;
-- Delete hardware requirements in laboratory construction;
-- Add relevant requirements for purchase, acceptance, transport and storage of raw materials;
-- Emphasize the food safety control of manufacturing process. Develop major measures for
controlling microbial, chemical and physical contamination;
-- Add requirements for packaging materials and their use;
-- Add control indicators, monitoring and recording requirements of critical control points;
-- Add specific requirements for product tracing and recall; and
-- Add requirements for management of records and documents.
Annex A of this Standard is informative.
The previous editions replaced by this Standard are as follows.
-- GB 12693-1990, GB 12693-2003; and
-- GB/T 21692-2008.
National Food Safety Standard
Good Manufacturing Practice for Milk Products
1 Scope
This Standard is applicable to the manufacturers which process various milk products, by
using cow milk (or goat milk) and its processed products as the main raw materials.
2 Normative references
Documents referenced in this Standard are indispensable for application of this Standard.
For dated references, only the dated edition is applicable to this Standard. For undated
references, the latest edition (including all amendments) referred to is applicable to this
Standard.
3 Terms and Definitions
3.1 Cleaning work area
Work areas with high cleanliness requirement, such as workshops for storage, filling and
inner packing of bare semi-products.
3.2 Quasi-cleaning work area
Work areas with cleanliness requirement lower than that of cleaning work area, such as
raw material pre-processing workshop.
3.3 Commonly work area
Work areas with cleanliness requirement lower than that of quasi-cleaning work area,
such as milk collecting workshop, raw material warehouse, packing material warehouse,
outer packing workshop and finished products warehouse.
4 Site selection and factory environment
Relevant provisions of GB 14881 shall be followed.
5 Factory buildings and workshops
5.1 Design and layout
5.1.1 All new, expansion and reconstruction projects shall be designed and constructed
according to relevant national provisions.
5.1.2 The layout of factory buildings and workshops shall be capable of preventing cross
contamination in processing of milk products, and avoiding contact with toxic substances
and unclean substances.
5.3 Facilities
5.3.1 Water supply facilities
5.3.1.1 Water supply facilities shall ensure that the quality, pressure, volume, etc. of water of
productive use are in line with production requirements.
5.3.1.2 Water supply equipment and tools shall be granted with product hygienic licenses in
terms of health and safety of drinking water issued by health administrative agencies at or
above the provincial level.
5.3.1.3 The inlet and outlet of water supply facilities shall be additionally provided with safety
and health facilities to prevent food contamination due to entry of animals and other
substances.
5.3.1.4 Water supply facilities using secondary water supply shall comply with the provisions of
GB 17051.
5.3.1.5 Water supply process using self-contained water sources shall comply with relevant
hygienic requirements for centralized drinking water supply organizations issued by the
national health administration.
5.3.1.6 The piping system of non-drinking water not in contact with food (e.g. cooling water,
sewage or wastewater) shall be obviously distinguished and separated from the piping
system of production water, without reverse flow or interaction.
5.3.1.7 The quality of production water shall comply with provisions of GB 5749.
5.3.2 Drainage system
5.3.2.1 Appropriate drainage system shall be equipped. And products and production water shall
be protected from contamination during design and construction.
5.3.2.2 The drainage system shall be sloping, unblocked and easily cleaned. And the joint
between the side and bottom of drainage ditches shall be round-angled.
5.3.2.3 Floor drains with water seal shall be installed at the inlet of the drainage system to
prevent entry of solid wastes and escape of foul air.
5.3.2.4 Production water supply pipeline shall not be arranged in and below the drainage system.
5.3.2.5 The outlet of the drainage system shall be provided with devices to prevent intrusion of
animals.
5.3.2.6 Indoor drainage shall flow from areas with high cleanliness requirement to areas with low
cleanliness requirement. And there shall be design element of preventing reverse flow of
wastewater.
5.3.2.7 Wastewater shall be drained to waste water treatment system or treated in other
appropriate way.
5.3.3 Cleaning facilities
5.3.7.2 Storage places shall be separately arranged depending on different natures of raw
materials, semi-finished products, finished products, packing materials, etc. And cold
storages (refrigerators) shall be provided when necessary. When items of different
natures are stored in the same warehouse, the items shall be properly isolated (e.g. by
categories, racks or zones) and clearly labeled.
5.3.7.3 Warehouses shall be constructed with non-toxic and firm materials, have flat ground for
easy ventilation, and shall be provided with devices for preventing intrusion of animals
(for example, rat guards or ditches shall be arranged at the doors of warehouses).
5.3.7.4 Warehouses shall be provided with sufficient pallets (article storage racks). And an
appropriate distance shall be kept between articles and walls and the ground for
ventilation and articles handling.
5.3.7.5 Cold storages (refrigerators) shall be equipped with thermometers, temperature detectors
or automatic temperature recorders capable of correctly indicating indoor temperature of
warehouses and timely monitoring and recording temperature.
6 Equipment
6.1 Production equipment
6.1.1 General requirements
6.1.1.1 Production equipment adapted to the varietie...
......
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