GB 21710-2016_English: PDF (GB21710-2016)
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Hygienic practice for egg products
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GB 21710-2016
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Standards related to: GB 21710-2016
| Standard ID | GB 21710-2016 (GB21710-2016) | | Description (Translated English) | Hygienic practice for egg products | | Sector / Industry | National Standard | | Classification of Chinese Standard | X09 | | Word Count Estimation | 11,117 | | Date of Issue | 2016-12-23 | | Date of Implementation | 2017-06-23 | | Older Standard (superseded by this standard) | GB/T 21710-2008 | | Regulation (derived from) | National Health and Family Planning Commission Notice No.17 of 2016 | GB 21710-2016
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard -
Hygienic Practice for Eggs and Egg Products
ISSUED ON. DECEMBER 23, 2016
IMPLEMENTED ON. DECEMBER 23, 2017
Issued by. National Health and Family Planning Commission of the
People’s Republic of China;
China Food and Drug Administration.
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Table of Contents
Foreword ... 3
1 Application Scope ... 4
2 Terms and Definitions ... 4
3 Site Selection and Factory Environment ... 4
4 Plant and workshop ... 4
5 Facilities and Equipment ... 5
6 Hygienic Management ... 7
7 Food Materials, Food Additives and Food Related Products ... 8
8 Food Safety Control for Production Process ... 9
9 Inspection ... 12
10 Storage and Transportation of Products ... 12
11 Product Recall Management ... 13
12 Training ... 13
13 Management System and Personnel ... 13
14 Record Keeping and File Management ... 13
Annex A Microbiological Monitoring Procedure Guide for the Manufacturing
Process of Eggs and Egg Products ... 14
Foreword
This Standard replaces GB/T 21710-2008, Hygienic Practice for Egg Products
[CAC/RCP 15-1976 (Amd. 1978, 1985), IDT].
Compared with GB/T 21710-2008, the major changes of this Standard are as follows.
-- the standard name is changed into “National Food Safety Standard – Hygienic
Practice for Eggs and Egg Products”;
-- the relevant terms and definitions are modified;
-- the requirements for site selection and factory environment are added;
-- the requirements for the environmental sanitation of the manufacturing plate and
the material requirements for the production, storage and collection of eggs in farm
in the original standard;
-- the food safety control requirements are detailed for the manufacturing process
of egg products based on different types of egg products;
-- the requirements for product recall management, training, management system
and personnel, and record keeping and document management of products are
added;
-- Annex A is added, specifying the monitoring requirements for salmonellae during
the manufacturing process of eggs and egg products.
National Food Safety Standard -
Hygienic Practice for Eggs and Egg Products
1 Application Scope
This Standard specifies the basic requirements and management guidelines for sites,
facilities and personnel during material purchase, processing, packaging, storage and
transportation and others in the production process of eggs and egg products.
This Standard applies to the production of eggs and egg products.
2 Terms and Definitions
For the purposes of this document, the terms and definitions defined in GB 14881-
2013 apply.
3 Site Selection and Factory Environment
As specified in Article 3 of GB 14881-2013.
4 Plant and workshop
4.1 Design and layout
4.1.1 As specified in 4.1 of GB 14881-2013.
4.1.2 Processing premises shall be well designed and relevant facilities and
equipment used for production shall be built and planned to preclude the breeding and
contamination of microorganisms, especially the contamination of Salmonellae, and
areas where eggs and other materials are received or stored shall be separated from
areas in which final product preparation or packaging is conducted; areas used for
storage, manufacture or handling of edible products should be separate and distinct
from those used for inedible materials; areas for breaking, pasteurizing and filling shall
be so separated as to protect against cross-contamination.
4.1.3 The construction and layout of the processing premises shall be such as to
secure a regulated flow in the manufacturing process of eggs and egg products and
shall provide for correct temperature/humidity conditions at all stages of the process;
manufacture and processing shall not be conducted in the outdoor environment.
4.1.4 The cleanliness of work zones shall be graded in accordance with the
5.1.4 Wastes storage facilities
As specified in 5.1.4 of GB 14881-2013.
5.1.5 Personal hygienic facilities
As specified in 5.1.5 of GB 14881-2013.
5.1.6 Ventilation facilities
As specified in 5.1.6 of GB 14881-2013.
5.1.7 Lighting facilities
As specified in 5.1.7 of GB 14881-2013.
5.1.8 Storage facilities
As specified in 5.1.8 of GB 14881-2013.
5.1.9 Temperature control facilities
As specified in 5.1.9 of GB 14881-2013.
5.2 Equipment
5.2.1 Production equipment
5.2.1.1 General requirements
As specified in 5.2.1.1 of GB 14881-2013.
5.2.1.2 Materials
As specified in 5.2.1.2 of GB 14881-2013.
5.2.1.3 Design
5.2.1.3.1 As specified in 5.2.1.3 of GB 14881-2013.
5.2.1.3.2 Equipment and utensils shall be so designed and constructed as will
prevent hygienic and contamination hazards and permit easy and thorough cleaning.
5.2.1.3.3 Machines and containers for the liquid egg shall be so constructed as to
permit the ready elimination from the liquid egg supply of all the egg contents that are
unfit for further processing, including shell.
5.2.2 Monitoring equipment
As specified in 5.2.2 of GB 14881-2013.
waste material shall be cleaned, as also shall the paved areas used for the storage of
such waste receptacles, at least once a day.
6.6 Work clothes management
As specified in 6.6 of GB 14881-2013.
7 Food Materials, Food Additives and Food Related
Products
7.1 General requirements
As specified in 7.1 of GB 14881-2013.
7.2 Food materials and packaging materials
7.2.1 Requirements for purchase and acceptance
7.2.1.1 The purchase and acceptance of food materials and packaging materials
shall be as specified in Article 7 of GB 14881-2013.
7.2.1.2 The enterprise shall establish a supplier management system, which
specifies the procedures for selection, auditing and evaluation of suppliers.
7.2.1.3 Evaluate the processes and safety measures of the suppliers; conduct on-
site assessment or monitor processes for suppliers when necessary; and meanwhile,
ensure raw materials come from non-epidemic areas.
7.2.1.4 The enterprise shall examine the product conformity certification documents;
raw materials and packaging materials may only be used after they pass the
acceptance.
7.2.1.5 When agricultural products in bulk are accepted, record at least the names,
quantities, supplier contact information, dates of arrival, testing indexes and other
information of agricultural products.
7.2.1.6 Ensure the raw materials purchased comply with relevant national laws,
regulations and standards; and conduct testing regularly, at least once a year.
7.2.1.7 The manufacturing enterprise shall exercise strict control over the proportion
of broken eggs during the transportation process, conduct inspection in accordance
with the acceptance requirements of it and reject or handle independently after
isolating unqualified materials.
7.2.2 Requirements for transportation and storage
7.2.2.1 Tools and vessels for transporting raw materials and packaging materials
8.6.6.2 Inspection
Make control measures to ensure each egg passes inspection, monitor undesirable
objects, blood streak and so on, and pick out unqualified eggs.
8.6.7 Key factor control for the manufacturing process of liquid egg products
8.6.7.1 Breaking
Each egg shall be broken either by hand or machine; and breaking by crushing is not
preferable, in order to prevent against microbial contamination and extraneous
contamination.
8.6.7.2 Straining and collection
The liquid egg shall be strained either by suitable strainers, centrifuges or other
suitable equipment. Select the appropriate mesh number, make control measures to
ensure the intactness and cleanliness of strainers, examine and clean strainers at least
once each shift and replace strainers if necessary. Conduct cleaning strictly following
relevant requirements, verify effects after cleaning and ensure the subsequent
products will not be contaminated.
8.6.7.3 Temporary storage
The temperature for the temporary storage of liquid egg shall not be higher than 7°C
and conduct next treatment within 24 h to ensure microorganisms will not breed.
8.6.8 Key factor control for the manufacturing process of dried egg products
8.6.8.1 Powder spraying
Ensure the water content in egg powder is within an appropriate range, control the
temperature at air inlets and outlets, test the water content of each batch of egg powder
and handle unqualified products properly.
8.6.8.2 Egg powder hot room treatment
Monitor the temperature of the heat treatment room and egg powder centre,...
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