GB/T 22747-2022 (GB/T22747-2022, GBT 22747-2022, GBT22747-2022)
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Food processing equipment - Basic requirements
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GB/T 22747-2022
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| Standard ID | GB/T 22747-2022 (GB/T22747-2022) | | Description (Translated English) | Food processing equipment - Basic requirements | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X99 | | Classification of International Standard | 67.260 | | Word Count Estimation | 35,324 | | Date of Issue | 2022-07-11 | | Date of Implementation | 2023-02-01 | | Older Standard (superseded by this standard) | GB 22747-2008 | | Drafting Organization | Beijing Service Machinery Research Institute Co., Ltd., Guangdong Henglian Food Machinery Co., Ltd., Anhui Hualing West Kitchen Equipment Co., Ltd., Shandong Yinying Cooking Machinery Co., Ltd., Shenzhen Fuyubao Kitchen Equipment Co., Ltd., Guangzhou Saisida Machinery and Equipment Co., Ltd., Guangzhou Yidong Electromechanical Co., Ltd., Foshan Shunde Junling Kitchenware Co., Ltd., Jiaxing Aibo Industrial Co., Ltd. | | Administrative Organization | National Technical Committee on Standardization of Food Processing Equipment (SAC/TC 383) | | Proposing organization | China National Light Industry Federation | | Issuing agency(ies) | State Administration for Market Regulation, National Standardization Administration | GB/T 22747-2022
Food processing equipment - Basic requirements
ICS 67.260
CCSX99
National Standards of People's Republic of China
Replacing GB 22747-2008
Basic requirements for food processing equipment
Published on 2022-07-11
2023-02-01 Implementation
State Administration for Market Regulation
Released by the National Standardization Administration
directory
Preface III
Introduction IV
1 Scope 1
2 Normative references 1
3 Terms and Definitions 1
4 Relevant hazard descriptions3
5 Technical Requirements 4
5.1 Risk Assessment 4
5.2 Manufacturing materials 6
5.3 Design 7
6 Measures Verification 8
7 Usage information 10
7.1 General 10
7.2 Instructions 10
7.3 Flags 10
Appendix A (Informative) Diagram 11
Appendix B (Informative) Food Processing Equipment Example 27
Appendix C (Informative) Food Processing Equipment Safety Summary 28
Reference 29
foreword
This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1.Structure and Drafting Rules of Standardization Documents"
drafted.
This document replaces GB 22747-2008 "Basic Concept Hygiene Requirements for Food Processing Machinery". Compared with GB 22747-2008, except that
In addition to structural adjustments and editorial changes, the main technical changes are as follows.
--- Change "hygienic requirements" to "technical requirements" (see Chapter 5, Chapter 5 of the.2008 edition);
--- Changed "Verification of Hygiene Requirements and Measures" to "Verification of Measures", and rearranged it corresponding to "Technical Requirements" (see Section
Chapter 6, Chapter 6 of the.2008 edition).
Please note that some content of this document may be patented. The issuing agency of this document assumes no responsibility for identifying patents.
This document is proposed by China National Light Industry Federation.
This document is under the jurisdiction of the National Standardization Technical Committee of Food Processing Equipment (SAC/TC383).
This document is drafted by. Beijing Service Machinery Research Institute Co., Ltd., Guangdong Henglian Food Machinery Co., Ltd., Anhui Hualing Western Kitchen Equipment
Equipment Co., Ltd., Shandong Yinying Cooking Machinery Co., Ltd., Shenzhen Fuyubao Kitchen Equipment Co., Ltd., Guangzhou Saisida Machinery Co., Ltd.
Equipment Co., Ltd., Guangzhou Yidong Electromechanical Co., Ltd., Foshan Shunde Junling Kitchenware Co., Ltd., Jiaxing Aibo Industrial Co., Ltd.
company.
The main drafters of this document. Liu Xu, Liu Wenzhong, Xu Zhenghua, Li Zhongmin, Yan Hua, Fan Jianghai, Luo Shaoyuan, Zhou Xiyong, Han Qingrong.
The previous versions of the documents replaced by this document are as follows.
---First published in.2008 as GB 22747-2008;
---This is the first revision.
introduction
The structure of the Machinery Safety Series Standard is.
--- Class A standard (basic safety standard), giving the basic concepts, design principles and characteristics applicable to all machinery.
--- Class B standard (general safety standard), involving a safety feature of machinery or a class of safety guards with a wide range of use.
● Category B1, which specifies the criteria for specific safety features (eg safety distance, surface temperature, noise);
● Category B2, which specifies the standards for safety guards (such as two-hand control devices, interlocks, pressure-sensitive devices, and guards).
--- Class C standard (machine product safety standard), a standard that specifies detailed safety requirements for a specific machine or group of machines.
This document is a Category C standard.
The relevant machinery and the hazards, hazardous conditions and hazardous events involved are included in the scope of Class C standards.
When the provisions of Class C standards are different from those of Class A standards or Class B standards, the provisions of Class C standards are superior to those of Class A standards or Class B standards.
Standard requirements, and need to design and produce machinery and equipment in accordance with the provisions of Class C standards.
In almost all hazardous situations, at least one design measure, safety precaution or other safety measure to reduce the risk can be taken. This
These measures need to meet security requirements and fully control the risk.
Design measures are the first measures, which are measures to eliminate safety risks by design; if the risks are not within the design scope of the technical process
If the design measures and protective measures are used, there are still residual risks, it needs to be informed.
Or instruct users to take measures to avoid or reduce risks.
Basic requirements for food processing equipment
1 Scope
This document specifies the basic requirements for food processing equipment, including relevant hazard descriptions, technical requirements, measures verification and use information, analysis
The hazards that may be caused by the use of this type of machinery are presented, and the corresponding design measures and requirements for use information are put forward.
This document does not address safety risks due to the use of machinery by operators.
NOTE. Examples of security risks and solutions are given in Appendix A.
The food processing equipment to which this document applies is generally used in the food and catering industry such as restaurants, hotels, food stores, coffee shops and bistros. attached
Appendix B provides information on food processing equipment to which this document applies.
The basic concepts covered in this document apply to food processing equipment with similar risks.
2 Normative references
The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, dated citations
documents, only the version corresponding to that date applies to this document; for undated references, the latest edition (including all amendments) applies to
this document.
GB/T 1031 Product Geometric Specifications (GPS) Surface Structure Profile Method Surface Roughness Parameters and Their Values
GB/T 15706-2012 General Principles of Mechanical Safety Design Risk Assessment and Risk Reduction
3 Terms and Definitions
The terms and definitions defined in GB/T 15706-2012 and the following terms and definitions apply to this document.
3.1
product product
Articles, ingredients or materials intended for consumption by humans and captive animals.
3.2
protective measure
All methods used in the preparation, preparation and processing of the product to ensure suitability for the product for humans and captive animals.
3.3
harmful effectsadverseinfluence
It has the effect of significantly reducing the edibleness of the product.
Note. In particular, the presence of certain microbial germs or harmful microorganisms, toxins, parasites and other contaminants can cause the product to be adversely affected.
3.4
Equipment area areaofequipment
Areas divided by equipment construction according to the function of the area, the type of product being processed and the degree of hazard to the product.
Note 1.Different areas have different safety requirements.
Note 2.This definition should not be confused with areas defined by other standards (such as electrical and mechanical standards).
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