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GB/T 22656-2008: Evaluating specification on the HACCP certification of the condiments processing
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 22656-2008 | English | 949 |
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Evaluating specification on the HACCP certification of the condiments processing
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GB/T 22656-2008
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Basic data | Standard ID | GB/T 22656-2008 (GB/T22656-2008) | | Description (Translated English) | Evaluating specification on the HACCP certification of the condiments processing | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X66 | | Classification of International Standard | 67.220.10 | | Word Count Estimation | 43,412 | | Date of Issue | 2008-12-29 | | Date of Implementation | 2009-05-01 | | Quoted Standard | GB 1351; GB 1352; GB 2715; GB 5461; GB 5749; GB 7718; GB 8953; GB 8954; GB 14881; GB/T 15691; GB/T 19000; GB/T 19080; GB/T 19538; GB/T 20903-2007 | | Regulation (derived from) | National Standard Approval Announcement 2008 No.21 (Total No.134) | | 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 relevant terms and definitions and basic requirements for seasoning production enterprises to establish and implement HACCP system based on HACCP principles and methods. And provides relevant examples. This standard applies to the establishment of condiment manufacturer HACCP system, implementation, but also as a reference for relevant evaluation activities. | GB/T 22656-2008: Evaluating specification on the HACCP certification of the condiments processing---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.
Evaluating specification on the HACCP certification of the condiments processing
ICS 67.220.10
X66
National Standards of People's Republic of China
Condiments HACCP application specification
Posted 2008-12-29
2009-05-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Table of Contents
Preface Ⅰ
1 Scope 1
2 Normative references 1
3 Terms and definitions
4 HACCP system 2
5 Good Manufacturing Practice 3
6 Sanitation Standard Operating Procedure 3
7 Standard Operating Procedures 3
8 harmful microorganisms and toxins such as aflatoxin test 4
Establish procedures 9 HACCP System 4
10 Propaganda and Training 6
11 Other 6
Appendix A (normative appendix) HACCP application logic program 7
Annex B (informative) sanitation standard operating procedures 8
Annex C (informative) and CCP decision tree recognition sequence 11
Annex D (informative) condiments HACCP plan pattern table (with bean curd, vinegar and soy sauce as an example) 12
References 39
Foreword
The standard reference to the Codex Alimentarius Commission (CAC) released CAC/RCP1-1969, Rev. 4 (2003) Annex "HACCP
System and application criteria "(Hazardsanalysisandcriticalcontrolpoint (HACCP) systemsandguidelinesfor
itsapplication).
Appendix A of this standard is a normative appendix, Appendix B, Appendix C, Appendix D is an informative annex.
This standard is proposed and managed by the People's Republic of China Ministry of Commerce.
This standard was drafted. Circulation Industry Promotion Center of the Ministry of Commerce, the food Hanson (Beijing) Co., Ltd. Quality Certification Center.
The main drafters of this standard. Arrow Zhao, Gong Haiyan, in Tada, Qin Wen, Sun Xin, Li Bei, Wu Jun.
This standard by the Ministry of Commerce Circulation Industry Promotion Center is responsible for interpretation.
Condiments HACCP application specification
1 Scope
This standard specifies the condiment manufacturing enterprises to establish and implement the HACCP system based on HACCP principles and methods related terms and definitions
Justice and basic requirements, and provides relevant examples.
This standard applies to the establishment of condiment company HACCP system, implementation, evaluation related activities may be used as reference.
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 1351 Wheat
GB 1352 Soybean
GB 2715 food hygiene standards
GB 2760 Hygienic standards for uses of food additives
GB 5461 salt
GB 5749 drinking water health standards
GB 7718 pre-packaged food labels General
GB 8953 Hygienic Standard sauce factory
GB 8954 Hygienic Standard for Vinegar Factory
GB 14881 food companies General hygienic practices
GB/T 15691 General technical spice seasoning
GB/T 19000 Quality management systems Fundamentals and vocabulary
GB/T 19080 Food & Beverage GB/T 19001-2000 Application Guide
GB/T 19538 Hazard Analysis and Critical Control Point (HACCP) System and Application Guide
GB/T 20903-2007 condiment category
3 Terms and Definitions
GB/T 19000, GB/T 19080 and GB/T 19538 and established the following terms and definitions apply to this standard.
3.1
To protect the quality of health products, product processing enterprises should comply with the procedures.
NOTE. SSOP include the following. contact with the product (including raw materials, semi-finished products), or there are items in contact with the product (including water and ice) safety,
Hygiene requirements; product-contact equipment, gloves and external packaging materials should be clean, hygienic and safe; to ensure that products from cross-contamination; ensure that the operator
Cleaning and disinfection of hands, clean toilet facilities; prevent lubricants, fuel, cleaning and disinfecting products, condensate and other chemical, physical and biological
And other pollutants caused by the product safety hazards; correct labeling, storage and use of all kinds of toxic chemicals; contact with the product to ensure the physical health of employees
Health and sanitation; prevent and remove rodent pests.
3.2
To ensure product quality, product processing enterprises should comply with the equipment and process procedures.
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