GB 31651-2021_English: PDF (GB31651-2021)
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National food safety standard - Hygienic specifications for centralized disinfection of tableware
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GB 31651-2021
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| Standard ID | GB 31651-2021 (GB31651-2021) | | Description (Translated English) | National food safety standard - Hygienic specifications for centralized disinfection of tableware | | Sector / Industry | National Standard | | Classification of Chinese Standard | C53 | | Word Count Estimation | 10,150 | | Date of Issue | 2021-02-22 | | Date of Implementation | 2021-08-22 | | Regulation (derived from) | National Health Commission Announcement No. 3 of 2021 |
GB/T 31651-2021
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard - Hygienic
Specifications for Centralized Disinfection of
Tableware (drinkware)
ISSUED ON: FEBRUARY 22, 2021
IMPLEMENTED ON: FEBRUARY 22, 2022
Issued by: National Health Commission of the People’s Republic of China;
State Administration for Market Regulation.
Table of Contents
1 Scope ... 3
2 Terms and Definitions ... 3
3 Site Selection and Plant Environment ... 3
4 Plant and Workshop ... 4
5 Facilities and Equipment ... 6
6 Hygiene Management ... 10
7 Requirements for Materials ... 12
8 Requirements for Centralized Disinfection Process of Tableware and
Drinkware ... 12
9 Inspection... 15
10 Storage and Transportation of Tableware (drinkware) ... 15
11 Recall of Tableware (drinkware) ... 16
12 Record and Document Management ... 16
National Food Safety Standard - Hygienic
Specifications for Centralized Disinfection of
Tableware (drinkware)
1 Scope
This Standard specifies the requirements for materials during the centralized
disinfection of tableware (drinkware), and the basic requirements and management
guidelines for sites, facilities and personnel in the recycling, cleaning, disinfection,
drying, packaging, storage and transportation of tableware (drinkware).
This Standard is applicable to the centralized cleaning and disinfection activities of
tableware (drinkware) of service organizations for centralized disinfection of tableware
(drinkware).
2 Terms and Definitions
2.1 Tableware (drinkware)
Tableware (drinkware), which is also known as eating and drinking utensils, refers to
the dining tools provided by the catering service provider to the diners. It includes bowls,
chopsticks, cups, plates, spoons, knives and forks, etc.
2.2 Service Organizations for Centralized Disinfection of Tableware
(drinkware)
Service organizations for centralized disinfection of tableware (drinkware) refers to
operators that collect, clean, disinfect, dry, pack and distribute the tableware (drinkware)
of the catering service provider.
3 Site Selection and Plant Environment
3.1 Site Selection
3.1.1 Areas that have obvious pollution to the plant area should not be chosen. If there
is an obvious adverse effect on food safety and foot edibility, which cannot be improved
through measures, then, the establishment of a plant at that location shall be avoided.
3.1.2 The plant area shall not choose a location where hazard wastes, dusts,
hazardous gases, radioactive substances and other diffusive pollution sources cannot
be effectively eliminated.
5.1.2.2 At the entrance of the water drainage system, a floor drain with a water seal
shall be installed to prevent solid wastes from entering and foul gas from escaping.
The outlet of the drainage system shall be equipped with an anti-rodent device and a
device to intercept food residue and broken tableware.
5.1.2.3 The flow direction of indoor water drainage shall be from areas with high
cleanliness requirements to areas with low cleanliness requirements, and there shall
be a design to prevent backflow.
5.1.3 Cleaning and disinfection facilities
The packaging room of finished products shall be equipped with air disinfection
facilities, such as: ultraviolet germicidal lamps and air disinfectors, etc. The air
disinfection facilities shall comply with the relevant national regulations.
5.1.4 Waste storage and disposal facilities
5.1.4.1 Temporary storage facilities for food residues and broken tableware (drinkware)
shall be set up at appropriate locations.
5.1.4.2 Special-purpose containers that are reasonably structured, leakage-proof,
easy to clean and closeable shall be separately allocated for the storage of food
residues and broken tableware (drinkware). The special-purpose containers shall be
clearly marked.
5.1.5 Personal hygiene facilities
5.1.5.1 At the entrance of the production site or production workshop, dressing rooms
shall be set up. The dressing room shall be equipped with lockers that match the
number of personnel on the same shift. The dressing room shall be equipped with
shoe-changing (wearing shoe covers) facilities and air disinfection facilities, such as:
ultraviolet germicidal lamps and air disinfectors, etc. At the entrance to the packaging
room, secondary dressing rooms shall be set up, as well as facilities for hand washing
with running-water, drying and disinfection.
5.1.5.2 Toilets shall be set up in accordance with the demands. The toilets should be
set outside the production site or workshop area, or below the end process. The water
drainage shall be in the same direction as the drainage flow at the end of the production.
The toilets shall be in the closed water-flushing type, and the structure, facilities and
internal materials shall be easy to keep clean and free of odor. Hand washing and
disinfection facilities shall be set up in an appropriate place in the toilets. The toilets
shall not be directly connected with the production site or production workshop,
packaging and storage areas, and the doors and windows shall be opened in the
opposite direction to the production site or production workshop.
5.1.5.3 The faucet switches of the hand washing facilities shall be non-manual, and
the number shall match the number of personnel in the packaging room on the same
production demands and can ensure that the cleaned and disinfected tableware
(drinkware) meet the requirements of GB 14934. Generally, they shall comply with the
requirements:
a) The equipment adopting the physical method of high-temperature disinfection
shall at least include: automatic slag removal, tableware (drinkware) sorting
and detergent soaking, automatic spray cleaning, high-temperature
disinfection dryer and automatic packaging machine;
b) The equipment adopting the chemical method of soaking and disinfection
shall at least include: automatic slag removal, tableware (drinkware) sorting
and detergent soaking, detergent soaking disinfection, automatic spray
cleaning, drying equipment and automatic packaging machine;
c) The equipment adopting the mixed method of disinfection shall at least
include: automatic slag removal, tableware (drinkware) sorting and detergent
soaking, detergent soaking disinfection, automatic spray cleaning, high-
temperature disinfection dryer and automatic packaging machine.
5.2.2 The equipment and utensils in contact with the tableware (drinkware) shall be
made of non-toxic, odorless, corrosion-resistant, and strong acid and alkali resistant
materials that are not easy to fall off and shall be easy to clean and maintain.
5.2.3 All production equipment shall be designed and structured to avoid the mixing of
parts, metal scraps, lubricating oil or other pollution factors into the tableware
(drinkware), and shall be easy to clean and disinfect, and easy to inspect and maintain.
5.2.4 There shall be an exclusive area for the storage of equipment spare parts, so
that necessary spare parts can be obtained in time for equipment maintenance; the
spare part storage area shall be kept clean and dry.
5.2.5 The production equipment shall be regularly maintained and verified. The
operation of equipment installation, repair and maintenance shall not affect the
hygienic quality of the product. The equipment shall be verified and confirmed to
ensure that the various properties can satisfy the process requirements.
5.2.6 The equipment shall be fixed on the wall or floor without leaving a gap. Or
sufficient space shall be retained between the ground and the wall during installation
for cleaning and maintenance.
5.2.7 Before each production, check whether the equipment is in normal condition, so
as to prevent the situation of affecting the hygienic quality of the product. In case of a
fault, the fault shall be eliminated in time; the time and reasons of the occurrence of
the fault, and the product batches that may be affected shall be recorded.
5.2.8 Equipment used for monitoring, control and recording, such as: pressure gauges,
thermometers and recorders, shall be regularly calibrated and maintained.
6.4.1.2 The operating personnel in direct contact with the tableware (drinkware) shall
receive annual health examinations and obtain a health certificate. Before taking up
the job, they shall receive hygiene trainings (including production hygiene, personal
hygiene, and relevant standards and norms).
6.4.1.3 If the operating personnel in direct contact with the tableware (drinkware) suffer
from diseases that may hinder food safety, they shall be adjusted to other positions
that do not affect the hygienic quality of the tableware (drinkware).
6.4.2 Hygiene requirements for operating personnel in direct contact with
tableware (drinkware)
6.4.2.1 The operating personnel entering the workshop shall wear clean work clothes,
and wash hands and disinfect as required. The hair shall be hidden in the work cap or
restrained by a hairnet. The operation area of the packaging room shall be managed
by special personnel, and unauthorized personnel shall be restricted from entering.
6.4.2.2 The operating personnel in direct contact with tableware (drinkware) in the
packaging room shall wear work clothes (or disposable work clothes) that comply with
the hygiene requirements of the area; wear caps (or hoods), masks and work shoes
(or shoe covers). The work clothes and work shoes used in the packaging room cannot
be worn outside the packaging room.
6.4.2.3 The operating personnel in direct contact with tableware (drinkware) shall go
through procedures of clothes changing, hand cleaning and disinfection before
entering the operation area of the packaging room. After using the toilet, contacting
items that may contaminate the tableware (drinkware), or engaging in other activities
unrelated to the cleaning and disinfection of the tableware (drinkware), and before re-
engaging in the cleaning and disinfection activities of the tableware (drinkware), the
operating personnel shall wash and disinfect their hands.
6.5 Pest Control
6.5.1 Pest control measures shall be formulated and implemented, and regularly
checked. The production workshops and warehouses shall take effective measures
(such as: gauze curtains, gauze nets, rat guards, fly-proof lights and wind curtains, etc.)
to prevent the intrusion of rodents and insects.
6.5.2 When using physical, chemical or biological agents for processing, they shall not
contaminate the tableware (drinkware), equipment, tools and packaging materials.
Corresponding records shall be kept for the pest control work.
6.6 Waste Disposal
6.6.1 Conduct classified storage in accordance with food residues and damaged
tableware (drinkware). Temporarily stored wastes shall be cleaned daily. The waste
disposal shall comply with the relevant stipulations.
contact the tableware (drinkware) need to be lubricated, edible oil, or other grease that
can ensure the hygienic quality requirements of the tableware (drinkware) shall be
used.
8.2 Recycling
8.2.1 The tableware (drinkware) recovered from the catering service provider shall be
stored in the temporary storage room (zone).
8.2.2 The recovered tableware (drinkware) shall not contaminate the tableware
(drinkware) to be delivered to the catering service provider.
8.3 De-slagging
8.3.1 Mechanical de-slagging equipment shall be used for de-slagging. The generated
food residues and broken tableware (drinkware) shall be separately stored in different
containers; cleared and transported to the temporary waste storage site in time. There
shall be no food residues or (and) broken tableware (drinkware) on the floor of the slag
removal room (zone).
8.3.2 The turnover box shall be cleaned and disinfected in time, air-dried or dried. The
dried turnover box shall be free of stains or food residues.
8.4 Soaking
8.4.1 A system for the use of chemicals, such as: detergents and disinfectants, shall
be established.
8.4.2 The detergents added through the physical disinfection process shall comply with
the requirements of GB 14930.1. The dosage and soaking time of the detergent shall
comply with the instruction manual of the product, and the parameters determined
through verification, and shall be recorded. The water used for soaking should be hot
water; the soaking pool water with detergent shall be used on the same day.
8.4.3 The detergents and disinfectants added through the chemical method or mixed
method disinfection process shall comply with the requirements of GB 14930.1 and
GB 14930.2. The dosage and soaking time of the detergents and disinfectants shall
comply with the instruction manual of the product, and the parameters determined
through verification. The water used for soaking should be hot water. In addition, the
active ingredient content of the disinfectant shall be regularly determined. When the
active ingredient content of the disinfectant is lower than the specified amount, the
disinfectant shall be supplemented in time to reach the specified active ingredient
content. The dosage, soaking time and the active ingredient content of the disinfectant
in the soaking shall be recorded. The soaking pool water with disinfectant shall be used
on the same day.
8.5 Cleaning
stipulations of GB 4806.7.
8.8.2 The products must be packed in tightly sealed bags. Each set of independent
packaging bag shall be marked with the name, address and contact information of the
organization, as well as the disinfection method, disinfection date, batch number and
service life, etc. There must be a disinfection qualification certificate in each box.
9 Inspection
9.1 The inspection room shall have a complete inspection system and sample retention
system. The samples are retained until the storage period, and the number of retained
samples is no less than 2 sets (no less than 6 pairs of chopsticks).
9.2 The inspection room and inspection capabilities required by the paper disk method
to inspect coliforms shall be satisfied. Inspection personnel who have received
operational trainings by professional institutions shall conduct the inspection in
accordance with the specified inspection method. The inspection instruments and
equipment shall be regularly calibrated. Or a third-party laboratory with inspection
capabilities may be entrusted for the inspection.
9.3 The disinfection effect of each batch of disinfected tableware (drinkware) shall be
subjected to exit-factory inspection in accordance with GB 14934, and once it is
qualified in the inspection, the tableware (drinkware) may be allowed to exit factory.
The original records and inspection reports of each inspection shall be properly kept.
10 Storage and Transportation of Tableware (drinkware)
10.1 A hygiene management system for storage and transportation shall be
established.
10.2 The tableware (drinkware) after the inspection shall be marked with the quality
condition. The products to be inspected, the qualified and disqualified products shall
be separately stored.
10.3 The transportation of the tableware (drinkware) shall be carried out by special-
purpose, enclosed and easy-to-clean motor vehicles. During transportation, there shall
be measures to prevent cross-contamination between the tableware (drinkware) and
the recycled tableware (drinkware) transported in the same vehicle. Vehicles that carry
recycled tableware (drinkware) shall be cleaned every time before use, and regularly
disinfected. Special-purpose vehicles are not allowed to store or transport other goods.
10.4 There shall be corresponding records for the storage and transportation of
products. In addition, there shall be shipment records for products exiting the factory.
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