GB 21710-2016_English: PDF (GB21710-2016)
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB 21710-2016 | English | 120 |
Add to Cart
|
0--9 seconds. Auto-delivery
|
Hygienic practice for egg products
| Valid |
GB 21710-2016
|
| GB/T 21710-2008 | English | RFQ |
ASK
|
6 days [Need to translate]
|
Hygienic practice for egg products
| Obsolete |
GB/T 21710-2008
|
| 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Count Estimation | 11,117 | | Date of Issue | 2016-12-23 | | Date of Implementation | 2017-06-23 | | Older Standard (superseded by this standard) | GB/T 21710-2008 | | Regulation (derived from) | National Health and Family Planning Commission Notice No.17 of 2016 | | Standard ID | GB/T 21710-2008 (GB/T21710-2008) | | Description (Translated English) | Hygienic practice for egg products | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | C53 | | Classification of International Standard | 67.020 | | Word Count Estimation | 34,326 | | Date of Issue | 2008-04-10 | | Date of Implementation | 2008-11-01 | | Quoted Standard | GB 5749 | | Adopted Standard | CAC/RCP 15-1976 (Amd.1978, 1985), IDT | | Drafting Organization | China National Institute of Standardization | | Administrative Organization | National Standardization Technical Committee Technical Committee of meat products, poultry and eggs Food Industry | | Regulation (derived from) | National Standard Approval Announcement 2008 No.6 (Total No.119) | | Proposing organization | China Institute of Standardization | | Issuing agency(ies) | General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, China National Standardization Administration Committee | | Summary | This standard specifies an edible composition of whole eggs or more eggs, protein, egg yolk and other products, storage, packaging and transport and plant for the production of these products, equipment and personnel operating instructions. This standard applies to the production of eggs, chicken breeding, poultry farming is also applicable to other eggs. |
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.
3. No action is required - Full-copy of this standard will be automatically &
immediately delivered to your EMAIL address in 0~60 minutes.
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,...
......
GB/T 21710-2008
Hygienic practice for egg products
ICS 67.020
C53
National Standards of People's Republic of China
Egg Products Hygiene Practices
[CAC/RCP15-1976 (Amd.1978,1985), IDT]
Posted 2008-04-10
2008-11-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Table of Contents
Preface Ⅰ
1 Scope 1
2 Normative references 1
3 Terms and definitions
4 1 raw material requirements
5 plant, equipment and operational requirements 2
6 final product requirements 7
Appendix A (Informative Appendix) α-amylase test 8
Annex B (informative) final product requirements 11
Foreword
This standard is equivalent to using the Codex Alimentarius Commission (CAC) released CAC/RCP15-1976 (Amd.1978,1985) "Wei egg products
Health Practices "(Hygienicpracticeforeggproducts), identical in technical content, as only a small amount of the following editorial changes.
--- Remove the original introduction of international standards;
--- According to GB/T 1.1-2000 requirements increases the normative references;
--- The original range of international standards to streamline, to retain the core;
--- The original International Standard Imperial units into legal units of measurement;
--- Original international standards, "World Health Organization's" International Standards for Drinking "" to "GB 5749";
--- According to GB/T 1.1-2000 requirements of the international standards of the original two appendices clauses are numbered.
The Standard Appendix A, Appendix B is an informative annex.
The standard proposed by China National Institute of Standardization.
This standard by the National Standardization Technical Committee of poultry meat products Food Industry Technical Committee (TC64/SC9) centralized.
The standard by the China National Institute of Standardization, the National Standardization Technical Committee of poultry meat products Food Industry Technical Committee, National Meat
Food Quality Supervision and Inspection Center is responsible for drafting.
The main drafters of this standard. Liu Junhua, Liu, Zhao Rong, Cao Desheng, Li clean air, Zhang Yao.
Egg Products Hygiene Practices
1 Scope
This standard specifies an edible eggs or more consisting of whole egg protein, egg yolk and other products, production, storage, packaging
And transportation as well as for the production of these products, plant, equipment and personnel operating instructions.
This standard applies to chicken eggs produced by feeding, but also for other breeding birds eggs.
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 5749 drinking water health standards
3 Terms and Definitions
The following terms and definitions apply to this standard.
3.1
Recognized official body.
3.2
Raising chickens (hens) eggs (with shells).
3.3
The contents of the egg (whole egg or egg yolk or protein or just a liquid protein yolk mixture) alone or in combination with other foods or
Drinks were mixed and frozen products after drying or made of. Wherein the content of not less than 50% of the eggs.
4 raw material requirements
4.1 origin sanitation
4.1.1 produced by human and animal waste sanitization
To take adequate precautions to ensure that the treatment of human and animal waste produced does not constitute a public health or health hazards, especially
To ensure that these eggs uncontaminated waste, which may not be heat-treated egg before eating raw or more need attention.
4.1.2 animal and plant pests and diseases control
Processed only in accordance with the authority recommends the use of chemical, biological or physical agent, or treated by a particular person
Or for treatment under the supervision of those who fully understand the relevant hazards, including the possibility of toxic substances in the relevant product residues.
4.2 farm egg production, preservation and collection
4.2.1 eggs from healthy poultry
Healthy birds eggs produced and can be used for the production of egg products for human consumption.
4.2.2 Equipment and product containers
Sheng egg containers and equipment not constitute a danger to public health. Construct reusable containers should be easy to clean thoroughly, can not produce
Products of contamination.
......
|