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GB/T 22098-2008: Practical guidance of HACCP for breweries
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 22098-2008 | English | 689 |
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Practical guidance of HACCP for breweries
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GB/T 22098-2008
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Basic data | Standard ID | GB/T 22098-2008 (GB/T22098-2008) | | Description (Translated English) | Practical guidance of HACCP for breweries | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X61 | | Classification of International Standard | 67.160.10; 67.160.20 | | Word Count Estimation | 30,389 | | Date of Issue | 2008-06-25 | | Date of Implementation | 2009-06-01 | | Quoted Standard | GB/T 20942 | | Regulation (derived from) | National Standard Approval Announcement 2008 No.11 (Total No.124) | | Issuing agency(ies) | General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China | | Summary | This standard specifies the terms and definitions beer companies to implement HACCP guidelines, build system, General requirements. This standard applies to products and production processes involved in the identification of important beer companies hazards, evaluation and control applications. Specific implementation, encourage enterprises to add in the standard according to production on the basis of the actual situation or change part to ensure that the HACCP system for enterprise purposes products. | GB/T 22098-2008: Practical guidance of HACCP for breweries---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Practical guidance of HACCP for breweries
ICS 67.160.10; 67.160.20
X61
National Standards of People's Republic of China
Beer companies HACCP Implementation Guide
Posted 2008-06-25
2009-06-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Table of Contents
Introduction Ⅲ
Introduction Ⅳ
1 Scope 1
2 Normative references 1
3 Terms and definitions
4 2 General requirements
Build 5 HACCP System (Twelve Steps) 4
Appendix A (informative) Description (example) 9
Annex B (informative) Scheme 10
Annex C (informative) Hazard Analysis Worksheet 12
Annex D (informative) Table 16 Example of a decision tree
Appendix E (Informative Appendix) HACCP Plan Form 18
Annex F (informative) beer industry potential hazards 19
Appendix G (Informative Appendix) HACCP checklist 21
Summary of required records and related tabular format 23 Annex H (informative) beer companies HACCP system
Foreword
The standard reference to the Codex Alimentarius Commission (CAC) in the "General Principles of Food Hygiene" annex "HACCP system and its application guidelines";
European Beer reference Commission (EBC) "to implement food safety management in the European wine industry through the application of HACCP principles," the EU "beer
Industry Food Safety Practical Guide "and other documents.
The Standard Appendix A, Appendix B, Appendix C, Appendix D, Appendix E, Appendix F, Appendix G, Appendix H informative appendices.
This standard by the National Standardization Technical Committee on Food Wine Industry Technical Committee and centralized.
This standard was drafted. Chinese Food Fermentation Industry Research Institute, China Brewing Industry Association Beer Branch, Hangzhou Xihu Beer Asahi (shares
Parts) Co., Ltd., Guangzhou Zhujiang Brewery Group Co., Ltd. Beijing Yanjing Brewery Co., Ltd., Shenzhen Kingway Limited, Chongqing
Beer (Group) Co., Ltd.
The main drafters of this standard. Bear Creek positive, Dulv Jun, Ye, Li Huiping, Jia Feng Chao, Song Changxin, Yi Ning, Zhang Wei.
Introduction
This standard provides guidance for beer production enterprises to establish HACCP food safety system to help companies understand and effective application
HACCP principles, companies can according to the actual situation, refer to the appropriate standard HACCP system will effectively integrate with other systems.
This standard appendix for the application, for example, companies can according to actual situation, change form or content.
Beer producers should be able to identify the production process to ensure that all food safety steps, and in the application of HACCP principles, including food
Establish basic general principles of hygiene and food safety-related laws and regulations, the implementation, maintenance, and confirm that the security measures taken.
Beer companies HACCP Implementation Guide
1 Scope
This standard specifies the terms and definitions beer companies HACCP implementation guidelines, general requirements, establish (Twelve Steps) system.
This standard applies to products and processes involved in the beer business in important hazard identification, evaluation and control (HACCP) applications.
Specific implementation, encourage enterprises to add or change parts of this standard on the basis of production in accordance with the actual situation, in order to ensure that the HACCP
System products for enterprise purposes.
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/T 20942 beer good business practices
3 Terms and Definitions
The following terms and definitions apply to this standard.
3.1
So that the final product for human consumption unsafe or cause harm to consumers during the operation of biological, chemical and physical factors.
3.2
In the natural state of production, the possibility of large, should prevent, to remove, reduce or at an acceptable level, and in the event of human
Body injury more serious harm.
3.3
Able to exert control, and the control to prevent or eliminate a food safety hazard or reduce it to an acceptable level is required for a
step.
3.4
In diagrammatic form expression system to order the production of beer and interaction between the various links.
3.5
Distinguish between acceptable and unacceptable decision value.
NOTE. Set the critical limits to ensure critical control points (CCP) controlled. When a critical limit is exceeded or violation, the affected products should be treated as potentially unsafe products into the
Processing.
3.6
Measures to eliminate substandard or other undesirable situation discovered the reason taken.
Note 1. a failure can have several causes.
Note 2. The cause analysis and corrective actions include taking action to happen again and has caused failure of (product) for processing prevented.
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