GB 8955-2016_English: PDF (GB8955-2016)
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Hygienic specifications of edible vegetable oils factory
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GB 8955-2016
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Standards related to: GB 8955-2016
| Standard ID | GB 8955-2016 (GB8955-2016) | | Description (Translated English) | Hygienic specifications of edible vegetable oils factory | | Sector / Industry | National Standard | | Classification of Chinese Standard | X09 | | Word Count Estimation | 8,811 | | Date of Issue | 2016-12-23 | | Date of Implementation | 2017-06-23 | | Older Standard (superseded by this standard) | GB 8955-1988 | | Regulation (derived from) | National Health and Family Planning Commission Notice No.17 of 2016 | GB 8955-2016
GB
NATIONAL STANDARD
OF THE PEOPLE’S REPUBLIC OF CHINA
National food safety standard -
Specification for production hygiene of edible
vegetable oil and its product
ISSUED ON. DECEMBER 23, 2016
IMPLEMENTED ON. DECEMBER 23, 2017
Issued by. National Health and Family Planning Commission of the PRC;
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 Scope ... 4
2 Terms and definitions ... 4
3 Site selection and factory environment ... 4
4 Plant and workshop ... 5
5 Facilities and equipment ... 5
6 Hygienic management ... 6
7 Raw materials, food additives and food related products ... 6
8 Food safety control in the production process ... 7
9 Test ... 8
10 Storage and transportation ... 8
11 Product recall management ... 9
12 Training ... 9
13 Management system and personnel ... 9
14 Records and document management ... 9
Appendix A Guidelines for the monitoring of processing of edible vegetable oils
and their products ... 10
Foreword
This standard replaces GB 8955-1988 “Hygienic specifications of edible
vegetable oils factory”.
As compared with GB 8955-1988, the main changes of this standard are as
follows.
- CHANGE the standard name into “National food safety standard -
Specification for production hygiene of edible vegetable oil and its
product”;
- MODIFY the scope of application;
- ADD the clauses for records and documents;
- ADD the clauses for product recall;
- ADD the clauses for the management system and personnel;
- ADD the requirements for packaging materials;
- ADD the Appendix A “Guidelines for the monitoring procedures of edible
vegetable oil and its products processing”.
National food safety standard -
Specification for production hygiene of edible
vegetable oil and its product
1 Scope
This standard specifies the basic requirements and management guidelines
for the places, facilities and personnel of the raw material procurement,
processing, packaging, storage and transportation in the production process of
edible vegetable oils and their products.
This standard applies to the production of edible vegetable oils and their
products.
2 Terms and definitions
The terms and definitions in GB 14881-2013 apply to this standard.
2.1 Vegetable crude oil
The raw material oil used to process edible vegetable oil which is
manufactured using the edible vegetable oil as raw materials, AND it is not
directly edible.
2.2 Edible fat products
A solid state, semi-solid state, or flow state fat product having certain
performance made through (or not through) emulsification quenching and
kneading of the vegetable fat single product or mixture as processed through
one or more methods of refining, hydrogenation, ester exchange, and
fractionation by adding (or not adding) water or other auxiliary materials. It
includes edible hydrogenated oil, margarine (vegetable butter), shortening,
cocoa butter (cocoa butter equivalent), non-diary cream, powdered oil, and so
on.
3 Site selection and factory environment
3.1 It shall comply with the relevant provisions of Chapter 3 of GB 14881-2013.
semi-finished products, finished products, and packaging materials, etc., AND
if necessary, it shall provide cold storage (frozen) and insulation tank. Edible
vegetable oil storage tank shall be strong, sealed, non-toxic, AND designed
and manufactured in accordance with the relevant provisions.
5.5 Equipment, tools and containers which are in direct contact with the
feedstock oil, semi-finished product and finished product shall be made of inert
materials which do not react with edible vegetable oils AND are suitable for
contact with edible vegetable oils, AND it shall not use such materials as
copper and its alloys. The material of the product contact surface shall comply
with the relevant food safety requirements.
5.6 Under normal circumstances, a comprehensive equipment maintenance
and service shall be performed at least once a year, AND it shall be overhauled
in time if finding any problems.
5.7 The nitrogen production and use equipment shall be properly protected
AND a nitrogen purity indicator shall be provided to periodically check and
record the purity of the nitrogen.
6 Hygienic management
6.1 It shall comply with the relevant provisions of Chapter 6 of GB 14881-2013.
6.2 The enclosed production and storage places such as filling workshop and
warehouse shall take effective measures (such as screens, anti-rat board, air
curtain, etc.), to prevent the intrusion of rodents and other pests.
6.3 It shall wear special uniform when entering into the filling workshop and
other regions having higher cleanliness requirements.
7 Raw materials, food additives and food related
products
7.1 It shall comply with the relevant provisions of Chapter 7 of GB 14881-2013.
7.2 In accordance with the characteristics and requirements of raw materials
and food additives, it shall equip thermal insulation and refrigeration facilities if
necessary AND control and record the temperatures.
7.3 The silos and tanks for the storage of bulk raw materials shall be used in
different silos and tanks based on different types and quality levels. During the
sampling points based on actual conditions, in order to take appropriate
corrective measures.
8.4 Control of chemical contamination
8.4.1 The residual solvent of the leached oil and the nickel content of the
hydrogenated oil shall be in accordance with the relevant national food safety
standard.
8.4.2 It shall monitor the critical process parameters in the processing of edible
vegetable oils and their products, as shown in Table A.2 in Appendix A.
8.5 Control of physical contamination
It shall provide screen, filters, metal inspectors and so on to control the foreign
bodies, establish the operation procedures, AND do well in monitoring. As for
the foreign bodies found, it shall analyze their resources in time AND take
corresponding control measures.
9 Test
It shall comply with the relevant provisions of Chapter 9 of GB 14881-2013.
10 Storage and transportation
10.1 It shall comply with the relevant provisions of Chapter 10 of GB
14881-2013.
10.2 Bulk edible vegetable oil and its products shall be stored in different
storage tanks in accordance with the types and grades.
10.3 It shall provide thermal insulation and refrigeration facilities AND monitor
the temperature and other parameters in accordance with the characteristics
and requirements of edible vegetable oil and its products.
10.4 Vehicles, ships and other transportation means AND vessels used to
transport edible vegetable oil and its products shall comply with the
requirements of relevant national laws, regulations, and standards. As for the
products having special requirements, it shall take corresponding measures
based on their characteristics.
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