GB 8953-2018_English: PDF (GB8953-2018)
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB 8953-2018 | English | 130 |
Add to Cart
|
0--9 seconds. Auto-delivery
|
National food safety standard -- Hygienic specification for soy sauce production
| Valid |
GB 8953-2018
|
| GB 8953-1988 | English | 319 |
Add to Cart
|
3 days [Need to translate]
|
Hygienic specifications of soy sauce factory
| Obsolete |
GB 8953-1988
|
| Standard ID | GB 8953-2018 (GB8953-2018) | | Description (Translated English) | National food safety standard - Hygienic specification for soy sauce production | | Sector / Industry | National Standard | | Classification of Chinese Standard | X09 | | Word Count Estimation | 11,198 | | Date of Issue | 2018-06-21 | | Date of Implementation | 2019-12-21 | | Older Standard (superseded by this standard) | GB 8953-1988 | | Regulation (derived from) | National Health and Wellness Commission Announcement No. 5 of 2018 | | Standard ID | GB 8953-1988 (GB8953-1988) | | Description (Translated English) | Hygienic specifications of soy sauce factory | | Sector / Industry | National Standard | | Classification of Chinese Standard | C53 | | Classification of International Standard | 67.04 | | Word Count Estimation | 8,897 | | Date of Issue | 1988/2/29 | | Date of Implementation | 1989/1/1 | | Drafting Organization | Tianjin Institute of condiments | | Proposing organization | National Food Industry Standardization Technical Committee | | Issuing agency(ies) | National Bureau of Standards | | Summary | This standard applies to the use of the method of brewing soy sauce factory production. |
GB 8953-2018
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National food safety standard -
Hygienic regulation for soy sauce
ISSUED ON. JUNE 21, 2018
IMPLEMENTED ON. DECEMBER 21, 2019
Issued by. National Health Commission of PRC;
State Market Regulatory Administration of PRC.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Terms and definitions ... 4
3 Selection of site and plant environment ... 4
4 Factory building and workshops ... 4
5 Facilities and equipment ... 6
6 Hygiene management ... 9
7 Raw-materials of food, food additives and food-related products ... 10
8 Food safety control in production process ... 11
9 Inspection... 14
10 Storage and transport of products ... 14
11 Management of product recall ... 14
12 Training ... 14
13 Management systems and personnel ... 14
14 Recording and document management ... 14
Appendix A Guideline to microbiological monitoring procedures for processing
of soy sauce ... 15
National food safety standard -
Hygienic regulation for soy sauce
1 Scope
This standard specifies the basic requirements and management guidelines for
the sites, facilities and personnel in the procurement, processing, packaging,
storage and transport of raw-materials in the production process of soy sauce.
This standard applies to the production of soy sauce.
2 Terms and definitions
The terms and definitions as defined in GB 14881-2013 apply to this document.
3 Selection of site and plant environment
It shall comply with the relevant provisions of clause 3 of GB 14881-2013.
4 Factory building and workshops
4.1 Design and layout
4.1.1 It shall comply with the provisions of 4.1 of GB 14881-2013.
4.1.2 According to the needs of the production process of soy sauce, it may set
such working stages as raw-material processing, mold-starter propagation,
brewing, spraying, blending, sterilization, filling and so on.
4.1.3 Each production workshop or internal area shall be divided into a cleaning
operation area (filling room), a quasi-cleaning operation area (mold-starter
propagation, fermentation, spraying, blending, sterilization, etc.), a general
working area (raw-material warehouse and finished product warehouse). The
production workshop shall be provided with personnel channels and material
transport channels, respectively.
4.2 Internal structure and materials of building
4.2.1 General requirements
that needs to be kept dry.
5.1.5.3 Handwashing facilities shall contain dispensers for close-free cleaning
detergents and disinfectants, dryers or paper towels. For disinfection of hands,
if a chlorine disinfectant is used, the concentration of free chlorine shall reach
to 50 mg/kg.
5.1.5.4 The drainage of hand-washing facilities shall be directly connected to
the sewer pipe, where there is a device to prevent backflow, harmful animal
intrusion, or odor.
5.1.5.5 If the toilet is set up in the locker room of the production workshop, the
door of the toilet shall not face the door of production workshop. There shall be
a flushing device and pedal-type or inductive hand washing facilities in the toilet,
as well as good ventilation and lighting facilities.
5.1.6 Ventilation facilities
5.1.6.1 It shall comply with the relevant provisions of 5.1.6 of GB 14881-2013.
5.1.6.2 Brewing, packaging and storage places shall be well ventilated to
prevent excessive indoor temperature, steam condensation or odor. If
necessary, it shall be equipped with the ventilation equipment.
5.1.6.3 The mold-starter propagation room shall have air-conditioning facilities.
5.1.6.4 Ventilation & exhaust devices shall be easy to disassemble for cleaning,
repair or replacement, the vents shall have anti-corrosion mesh covers. The air
inlet must be more than 2 m above the ground and away from sources of
pollution and exhaust.
5.1.6.5 Exhaust equipment with sufficient capacity shall be installed in places
of steaming & boiling, mold-starter propagation, oil spraying.
5.1.6.6 The air inlet of mechanical ventilation shall be fitted with a corrosion-
resistant open-close protective cover that is easy to clean and replace, and
away from pollution sources and exhaust outlets.
5.1.7 Lighting facilities
5.1.7.1 It shall comply with the relevant provisions of 5.1.7 of GB 14881-2013.
5.1.7.2 If there is a light inspection facility in the filling process, it shall meet the
lighting inspection conditions.
5.1.8 Warehousing facilities
5.1.8.1 It shall comply with the relevant provisions of 5.1.8 of GB 14881-2013.
It shall comply with the relevant provisions of 5.2.2 of GB 14881-2013.
5.2.3 Maintenance and repair of equipment
5.2.3.1 It shall comply with the relevant provisions of 5.2.3 of GB 14881-2013.
5.2.3.2 The water supply and drainage systems for the factory buildings,
equipment, other mechanical facilities shall, under normal conditions, be
subjected to the overall overhauling, maintenance, repair at least once a year.
6 Hygiene management
6.1 Hygiene management system
It shall comply with the relevant provisions of 6.1 of GB 14881-2013.
6.2 Hygiene management for factory buildings and facilities
6.2.1 It shall meet the requirements of 6.2 of GB 14881-2013.
6.2.2 The workshop and equipment shall be cleaned and disinfected regularly.
6.2.3 The mold-starter propagation room and mold-starter seeding room shall
be cleaned and disinfected regularly. It shall take measures to prevent the mold-
starter seeding and the finished mold-starter from being contaminated by
bacteria.
6.3 Health management and hygiene requirements for food processing
personnel
6.3.1 Health management of food processing personnel
6.3.1.1 It shall establish and implement the health management system for food
processing personnel.
6.3.1.2 Food processing personnel shall be subjected to health checks every
year and obtain health certificates. They shall receive hygiene training before
going to their posts.
6.3.1.3 If the food processing personnel have diseases that are harmful to food
safety as prescribed by relevant national laws and regulations, they shall be
arranged to other posts that do not affect food safety.
6.3.2 Hygienic requirements for food processing personnel
6.3.2.1 It shall comply with the relevant provisions of 6.3.2 of GB 14881-2013.
6.3.2.2 Workers in the finished product filling workshop shall wear clean work
7.2.4 The warehousing and use of raw-materials of food shall follow the
principle of “early-in, early-out”. It shall be stored separately according to
different batches of raw-materials of food. Pay attention to avoid moisture and
mildew during storage, perform regular or irregular inspections, remove the
raw-materials which have signs of deterioration and mildew in time.
7.2.5 If there are special storage conditions for the raw-materials of food, the
storage conditions shall be controlled and recorded.
7.2.6 Qualified raw-materials of food and unqualified raw-materials of food shall
be stored separately. They shall be marked clearly to distinguish them.
7.3 Food additives
It shall comply with the provisions of 7.3 of GB 14881-2013.
7.4 Food-related products and others
It shall comply with the provisions of 7.4 and 7.5 of GB 14881-2013.
8 Food safety control in production process
8.1 Risk control for product contamination
8.1.1 It shall comply with the provisions of 8.1 of GB 14881-2013.
8.1.2 It is encouraged to use the Hazard Analysis and Critical Control Point
Systems (HACCP) to control the key control points (such as temperature, time,
pressure, disinfection concentration, etc.) in the processing of soy sauce.
8.1.3 When it finds abnormality in the production monitoring, it shall find the
causes quickly, make corrections in time, take records.
8.1.4 All products shall be stored under the conditions the comply with the
relevant production operation regulations or relevant standards. It shall take
effective measures to prevent secondary contamination during production or
storage.
8.1.5 Equipment, containers and tools which are used for conveying, loading
and storing raw-materials, semi-finished products and finished products shall
be operated, used and maintained to avoid contamination of products during
processing or storage.
8.2 Control of biological pollution
8.2.1 General requirements
8.2.1.1 It shall comply with the provisions of 8.2 of GB 14881-2013.
After the mold-starter is released, clean the mold-starter propagation pool and
floor to keep it clean. Disinfect it if necessary.
8.2.4.2 When culturing finished mold-starter, it shall be performed strictly
according to the process provisions. The duration of mold-starter propagation
shall be determined according to the applied strain, the mold-starter
propagation process, the fermentation process.
8.2.4.3 The finished mold-starter shall be timely blended into saline water and
transferred into a fermentation container, to prevent contamination from the
bacteria as caused by excessive temperature. Outdoor fermentation containers
shall be protected from rain and insects entering the fermentation containers.
8.2.5 Fermentation
8.2.5.1 The edge of the fermentation container (pool, tank, barrel, cylinder) shall
be more than 15 cm above the floor, to prevent the sewage from flowing into
the container during cleaning. The outdoor fermentation container shall have
rain and insect proof devices. The paint in the container shall be non-toxic and
harmless.
8.2.5.2 For the fermentation tanks which are thermally insulated by water bath,
the thermal insulation water shall be replaced regularly and free from odor.
8.2.5.3 Oil storage tanks, salt washing tanks (or salt dissolving tanks), salt water
tanks (pools), oil-spraying tanks shall be cleaned frequently, to avoid sediments.
8.2.6 Oil-spraying (or pressing), sterilization, sedimentation
8.2.6.1 The oil-spraying (or pressing) device shall be kept clean and hygienic,
to prevent contamination by bacteria or foreign matter.
8.2.6.2 If heating sterilization is used, it shall control the sterilization
temperature, time or flow rate, to ensure the sterilization effect.
8.2.6.3 Sterilization equipment shall be cleaned regularly and cleaned as
necessary. Storage tanks, salt washing pools (or salt dissolving pools), salt
water tanks (pools), oil-spraying tanks shall be cleaned in time and kept clean.
8.2.6.4 Soy sauce after sterilization (or disinfection) shall be injected into a
sedimentation tank for sedimentation. Take the supernatant for filling operation.
8.2.7 Blending
The blending container shall be cleaned and disinfected according to relevant
requirements and kept clean.
8.2.8 Filling
......
|