GB 31647-2018 PDF English
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB 31647-2018 | English | 120 |
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National food safety standard - General Hygienic Regulation for Production of Food Additives
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GB 31647-2018: National food safety standard - General Hygienic Regulation for Production of Food Additives
---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB31647-2018
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard - General Hygienic
Regulation for Production of Food Additives
Issued on. JUNE 21, 2018
Implemented on. JUNE 21, 2019
Issued by. National Health Commission of the PRC;
State Administration for Market Regulation.
Table of Contents
1 Scope... 3
2 Site Selection and Plant Environment... 3
3 Factory and Workshop... 4
4 Facilities and Equipment... 5
5 Hygienic Management... 7
6 Raw Materials and Relevant Products... 8
7 Safety Control during Production Process... 10
8 Package Mark... 11
9 Inspection... 12
10 Storage and Transportation of Products... 12
11 Product Traceability and Recall Management... 13
12 Training... 13
13 Management Systems and Personnel... 13
14 Record and Document Management... 14
Appendix A (Informative) Guidelines for Food Safety Control Requirements of
Different Food Additive Production Forms... 16
National Food Safety Standard - General Hygienic
Regulation for Production of Food Additives
1 Scope
This Standard specifies the basic requirements and management guidelines for the
procurement, processing, packaging, labeling, storage and transportation of raw
materials in the production process of food additives, as well as for the production sites,
facilities and personnel.
This Standard is applicable to the food additives approved and published by the
Administrative Department of Public Health under the State Council in the forms of
standards, announcements, etc.; it includes nutrition enhancers, food flavors and
compound food additives, etc.
2 Site Selection and Plant Environment
2.1 Site selection
2.1.1 The plant shall not choose the area that have significant contamination towards
the product.
2.1.2 The plant shall not affect the living and safety of the surrounding residents.
2.1.3 The plant shall not choose the area that is prone to floods; there shall not be the
potential sites where large number of insects breed around the plant; if it is difficult to
avoid, then take necessary precautions.
2.2 Plant environment
2.2.1 The potential contamination risks associated with environment to the production
of food additives shall be considered; and appropriate measures shall be taken to
minimize such risks.
2.2.5 Pest control procedures shall be developed according to the situation; and
effective measures shall be taken to prevent the breeding of the pests.
2.2.6 The power, heating, air-conditioning room, water supply and drainage system,
waste water and slag treatment system, other auxiliary building and facilities shall not
affect the hygiene of the production site; neither it shall pollute the surrounding
environment; for the waste with special requirements, its treatment method shall
conform to the relevant provisions.
3 Factory and Workshop
3.1 The plant area and space shall be compatible with the production capacity;
according to the product characteristics and processes, establish the production site,
packaging site, raw material warehouse, finished product warehouse, dangerous
goods warehouse, inspection site, etc.; their area and space shall be benefit for the
equipment placement, cleaning and disinfection, material storage, and personnel
operations.
3.3 The factory and workshop shall reasonably divide the general working area,
accurate cleaning operation area, cleaning operation area or general operation area,
cleaning area, etc. according to the product characteristics, production technology,
production characteristics, and production process; corresponding hygienic facilities
shall be equipped with;
3.4 The inspection room set up in the plant shall be separated from the production
zone.
3.5 The signs for various zones and facilities in the plant shall be clear. The sites where
using and storing hazardous chemicals shall have obvious warning signs.
3.6 The production sites that may generate pollution sources such as harmful gases,
dust, sewage and waste slag shall be set separately; take corresponding protective
measures; so that impose no impact on the surrounding environment and final
products. The discharge of the waste gas, waste water and waste slag shall conform
to the relevant state regulations.
3.7 The floors, walls, doors and windows, ceilings, etc. shall be easy to maintain, clean
or disinfect. They shall be constructed with suitable durable materials. The cleaning
operation area and accurate cleaning operation area shall meet the corresponding
hygienic requirements according to the product characteristics.
4 Facilities and Equipment
4.1 Facilities
4.1.1 Water supply and drainage facilities
Appropriate water supply and drainage facilities shall be provided. The water quality of
the production water shall conform to the provisions of GB 5749; if there are special
requirements, it shall conform to the relevant provisions.
4.1.3 Personal hygiene facilities
4.1.3.1 The locker room shall be set up at the production site; if necessary, the locker
room can be set up at the entrance of the specific operation area; The size and facilities
of the locker room shall be compatible with the number of the production personnel;
the work clothes shall be isolated from the personal clothe and other articles.
4.1.3.2 If necessary, changing shoes (wearing shoes covers) facilities or work shoes
and boots disinfection facilities shall be provided; the size of which shall meet the
disinfection requirements.
4.1.4 Ventilation facilities
Take appropriate natural or artificial ventilation measures; if necessary, effectively
control the temperature and humidity of the production environment through natural
ventilation or mechanical facilities. The ventilation facilities shall be properly set up for
easy cleaning, maintaining and replacement; the air shall be avoid flowing from the
area with low cleanliness requirements to the area with high cleanliness requirements.
The processing area generating dust or odor shall have the dust removal facilities or
take ventilation measures.
4.1.5 Lighting facilities
The illumination in the production workshop shall meet the requirements for production
and processing; the lighting equipment located above the workbench and exposed
products shall take protective measures. Emergency lighting equipment shall be
provided in the operation area of the plant; the explosion-proof lighting facilities shall
be provided for the production and storage area of the flammable and explosive
products.
4.1.6 Storage facilities
4.1.6.1 The storage facilities that are compatible with the quantity and storage
requirements of the producing products shall be provided. Raw materials, semi-
finished products, finished products, packaging materials, etc. shall be divided to store
or stack in different areas according to their different natures; and mark clearly; so that
prevent the cross-contamination.
4.2 Equipment
4.2.1 Production equipment appropriate to production capacity shall be provided.
4.2.2 The equipment and utensils that come into contact with the raw materials, semi-
finished products, finished products shall be made of non-toxic, odorless, anti-
corrosive and non-shedding materials; shall be easy to clean and maintain.
5 Hygienic Management
5.1 Hygienic management system
5.1.1 Establish the product personnel and enterprise production hygienic management
system and corresponding assessment criteria; confirm the job responsibilities.
According to the characteristics of the product and hygienic requirements during the
production and storage processes, establish monitoring system for key control links to
ensure the product quality and safety.
5.2 Hygienic management of factory and facilities
5.2.1 When damage is occurred to the factory floor, wall, door and window, ceiling, etc.;
repair them immediately.
5.2.2 All facilities in the factory shall be kept clean; promptly repair and update if
problems occur.
5.2.3 Production, packaging, storage and other equipment and tools, production
pipelines, exposed product contact surface, etc. shall be regularly cleaned and
disinfected as needed. For the processes that are not suitable for disinfection, there
shall be other appropriate measure to ensure the hygiene.
5.3 Personnel health management and hygienic requirements
5.3.1 Establish and implement a health management system for practitioners. The
practitioners shall receive health training before they are employed.
5.4 Workwear management
5.4.1 Special workwear shall be provided according to the production characteristics
of food additives, cleaning and protection requirements. Workwear shall be worn in the
operation area.
5.4.2 The workwear in the areas with different cleanliness requirements shall be clearly
distinguished in style, color or marker; the workwear in different areas shall be used in
the corresponding areas instead of mixing use.
6 Raw Materials and Relevant Products
6.1 General requirements
6.1.1 Establish the purchase, acceptance, transportation and storage management
system for raw materials and relevant products; ensure that the used raw materials
and relevant products conform to state relevant regulations; keep the records of
purchase, acceptance, storage, use and transportation.
6.1.3 After the raw materials and relevant products are checked qualified for
acceptance, they shall be classified, partitioned and stored separately; the rejected
raw materials shall be placed separately from the qualified products in designated area;
marked clearly; then they shall be returned or replaced in time.
6.1.4 The warehouse of the raw materials and relevant products shall be managed by
special personnel; establish management system; regularly check the quality and
hygiene conditions; timely deal with the raw materials and relevant products that have
deteriorated or exceeded the shelf life. Warehouse shipment order shall follow the
principle of first in, first out.
6.1.7 The transportation tools and containers of raw materials shall be kept clean, well
maintained; and disinfected if necessary. The food raw materials may not be shipped
together with the toxic or harmful substances to avoid contamination.
6.1.8 Chemicals such as lubricants, cleaning agents, disinfectants shall be classified,
labeled according to their use and stored safely; so as not cause pollution to the
products.
6.2 Purchase requirements
6.2.1 The raw materials for food purchased shall be subject to the examination of the
supplier’s license and the product qualification certificate; the food raw materials that
canot be provide the qualified certification documents shall be inspected in accordance
with the food safety standards. When purchasing the raw materials of livestock and
poultry, their quarantine and inspection certificate shall be checked. Prohibit to
purchase the spoilage, recycling or hazardous waste after industrial processing as
food raw materials.
6.2.2 When purchasing the food additives, the supplier’s license and product certificate
shall be checked.
6.2.5 When purchasing the imported food raw materials, food additives, the qualified
certificate that meet the requirements of entry-exit inspection and quarantine
department shall be checked. When purchasing the imported food raw materials and
food additives domestically; the supplier’s qualification shall also be checked.
7 Safety Control during Production Process
7.1 Organize the production and processing in strict accordance with the raw material
and processes specified in the relevant food safety standards; so that ensure the
product quality meet the requirements of food safety standards. The product shall
maintain its functionality during the warranty period.
7.2 According to the product characteristics and process type, set the corresponding
process parameters through scientific methods; record each batch of process
parameters; implement and set the comparative inspection of the process parameters;
so that ensure the eating safety and product performance of the food additives.
7.4 Food additives produced by chemical process shall strictly control the order of
feeding materials and the temperature, time and pressure of the chemical reaction
equipment; monitoring equipment and means shall be provided for the side reactions
that may affect the quality of products.
7.5 Food additives produced by the extraction process shall strictly control the pressure,
temperature, extraction time, flow rate of extraction solvent; and strictly control the
residual amount of the solvent.
7.6 The production of compound food additives shall strictly control the formula; the
mixing process shall control the corresponding process parameters to ensure the
uniform mixing of materials.
7.9 It shall be avoided producing and processing the products used different raw
materials on the same production line or production equipment; prevent the cross-
contamination. If it is necessary to share the production line, establish the cleaning and
disinfection systems; clean the production line and production equipment when the
products are switched; if necessary, disinfect them; check the cleaning and disinfection
effects; ensure the food additives are not contaminated.
7.10 Management systems shall be established to prevent the biological, chemical and
physical contamination of the product; analyze the possible contamination source and
ways; develop appropriate control plans and procedures.
7.13 Encourage the use of more advanced quality management systems for quality
and safety control of the production process.
8 Package Mark
8.1 Food additives shall take shaped package.
8.2 The packaging materials and forms of food additives shall be able to ensure the
product safety and quality maximumly on the conditions of normal storage,
transportation and sales.
9 Inspection
9.1 The food additives shall be carried out self-inspection or commissioned qualified
inspection agency to inspect.
9.2 The self-inspection shall have the inspection room and capability that are suitable
for the inspection items; the qualified inspection personnel shall inspect the products
according to the specified inspection methods; the inspection apparatus shall be
regularly verified or calibrated.
9.5 The product retention sample system shall be established to retain the samples
timely. The shelf life of samples shall be no less than the shelf life of the product.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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