GB/T 22747-2022_English: PDF (GB/T22747-2022)
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Food processing equipment - Basic requirements
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GB/T 22747-2022
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Food processing machinery -- Basic concepts -- Hygiene requirements
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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Count Estimation | 35,324 | | Date of Issue | 2022-07-11 | | Date of Implementation | 2023-02-01 | | Older Standard (superseded by this standard) | GB 22747-2008 | | Drafting Organization | Beijing Service Machinery Research Institute Co., Ltd., Guangdong Henglian Food Machinery Co.,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 | | Standard ID | GB 22747-2008 (GB22747-2008) | | Description (Translated English) | Food processing machinery. Basic concepts. Hygiene requirements | | Sector / Industry | National Standard | | Classification of Chinese Standard | X99 | | Classification of International Standard | 67.260 | | Word Count Estimation | 32,399 | | Date of Issue | 2008-12-31 | | Date of Implementation | 2009-08-01 | | Quoted Standard | GB/T 1031; GB/T 10610; GB/T 15706.1-2007; GB/T 15706.2-2007; GB/T 16856.1 | | Drafting Organization | Beijing Institute of Mechanical Services | | Administrative Organization | National Food Processing Equipment Standardization Technical Committee | | Regulation (derived from) | Announcement of Newly Approved National Standards No. 24 of 2008 (No. 137 overall) | | Proposing organization | People's Republic of China Ministry of Commerce | | Issuing agency(ies) | Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China; Standardization Administration of China | | Summary | This Chinese standard specifies the human and animal food machinery captivity sanitary requirements, analysis of the use of such machinery may cause danger, and proposed measures for the design and use of information requirements. This standard does not involve the use of machinery when the operator caused health risks. This standard applies to food processing machinery and equipment, including food processing complete sets of machinery and equipment. Appendix B provides the standard for food processing complete sets of machinery and equipment information. This standard applies to the basic concepts involved have similar risk of food processing machinery and equipment. This standard does not apply to the implementation of this standard previously published production machinery and equipment. Note: The health risks and solutions are given in Appendix A Sample. |
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).
......
GB 22747-2008
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.260
X 99
Food processing machinery -
Basic concepts - Hygiene requirements
ISSUED ON. DECEMBER 01, 2008
IMPLEMENTED ON. AUGUST 01, 2009
Issued by. General Administration of Quality Supervision, Inspection and
Quarantine of the People's Republic of China;
Standardization Administration of the People's Republic of
China.
Table of Contents
Foreword ... 3
Introduction ... 4
1 Scope ... 6
2 Normative references ... 6
3 Terms and definitions ... 7
4 List of major hazards ... 10
5 Hygiene requirements ... 11
6 Verification of hygiene requirements and measures ... 18
7 Information for use ... 20
Appendix A (Informative) Graphics ... 22
Appendix B (Informative) Examples of machinery which may be covered by this
standard ... 38
Appendix C (Informative) Main hygienic conditions of food processing
machinery ... 40
Foreword
The clause 1, clause 2, clause 3, Appendix A, Appendix B, Appendix C of this
standard are recommended, the rest is mandatory.
This standard, through revision, adopts the European standard EN 1672-
2.2005 “Food processing machinery - Basic concepts - Part 2. Hygiene
requirements” (in English), AND makes editorial changes in accordance with
Chinese standard writing rules GB/T 1.1-2000. The main differences between
this standard and EN 1672-2.2005 are as follows.
- DELETE the foreword of EN 1672-2.2005;
- DELETE the Appendix ZA of EN 1672-2.2005;
- DELETE the references of EN 1672-2.2005;
- CHANGE the referenced European standards and international standards
into the corresponding national standards.
The Appendix A, Appendix B and Appendix C of this standard are informative
appendixes.
This standard was proposed by the People's Republic of China Ministry of
Commerce.
This standard shall be under the jurisdiction of the National Food Processing
Device Standardization Technical Committee.
The drafting organizations of this standard. Beijing Institute of Service
Machinery, Zhejiang Technology and Business University, Hangzhou Aibo
Mechanical Engineering Co., Ltd.
The main drafters of this standard. Li Jiping, Fu Yuying, Han Qingrong, Liu Xu,
Wang Yubo, Liu Hongwei, Chen Guangjie.
Introduction
Mechanical safety standard series of structures are.
- Type A standard (basic safety standards), giving the basic concepts, design
principles and characteristics which are applicable to all machinery;
- Type B standard (general safety standard), involving a safety feature of the
machine or a wide range of use of a class of safety devices.
a) Type B1, specific safety characteristics (such as safety distance,
surface temperature, noise) standards;
b) Type B2, safety devices (such as two-handed control device,
interlocking device, pressure-sensitive devices, guards) standards.
- Type C standard (machine safety standard), giving detailed safety
requirements for a specific machine or a group of machines.
This standard belongs to the type C standard.
The relevant machinery and hazards, dangerous accidents are also included in
the scope of this standard.
This standard describes the differences between the hazards to operators and
the risks to foods (it refers to mechanically processed foods) during food
processing.
This standard addresses those hazards of all (or most) food processing
machinery (as covered by different technical specifications). The hazard
conditions as proposed here shall be included in the scope of this standard.
In almost all hazardous situations, at least one risk reducing design, safety
protection or other safety measures can be adopted. These measures shall
satisfy the basic requirements for safety and hygiene, AND completely control
the risks. Even the hygiene risk or safety risk is not significant, it shall also
satisfy the safety and hygiene requirements, it shall take the corresponding
measures to minimize risk.
The first choice is to select a design method which removes both hygiene and
safety risks through design; if the risk is not within the scope of design of the
technical process, it shall use the protective measures to remove the hygiene
and safety risks; if there is residual risk after taking the design measures and
protective measures, it shall notice or guide the user to take measures to avoid
or minimize risk. The assessment against safety and hygiene risk can reflect
Food processing machinery -
Basic concepts - Hygiene requirements
1 Scope
This standard specifies the hygiene requirements for the machinery used in
preparing and processing food for human and animal consumption, analyzes
the possible hazards when using this type of machinery, AND proposes the
requirements for design measures and use information.
This standard does not deal with the hygiene related risks to personnel arising
from the use of machine.
This standard applies to food processing machinery and device, including food
processing complete machinery and device. Appendix B provides the
information of the food processing machinery and device applicable to this
standard.
The basic concepts involved in this standard apply to food processing
machinery and device with similar risks.
This standard does not apply to the machinery and device manufactured before
the release and implementation of this standard.
NOTE. Examples of hygiene risks and solutions are given in Appendix A.
2 Normative references
The provisions in following documents become the provisions of this Standard
through reference in this Standard. For the dated references, the subsequent
amendments (excluding corrections) or revisions do not apply to this Standard;
however, parties who reach an agreement based on this Standard are
encouraged to study if the latest versions of these documents are applicable.
For undated references, the latest edition of the referenced document applies.
GB/T 1031 Geometrical product specifications(GPS) - Surface texture.
Profile method - Surface roughness parameters and their values
GB/T 10610 Geometrical product specifications(GPS) - Surface texture.
Profile method - Rules and procedures for the assessment of surface texture
(GB/T 10610-1998, eqv ISO 4288.1996)
3.4.1
Food area
Area composed of surfaces in contact with food, through which the food or
other materials may enter into the food or food container in such forms as
inflow, dripping in, infiltration, or inhalation (automatic backflow) (SEE Figure
A.1).
3.4.2
Splash area
Area composed of surfaces on which part of the food may splash or flow
along under intended conditions of use and does not return into the product
(SEE Figure A.1).
3.4.3
Non food area
Any area other than those specified above (SEE Figure A.1).
3.5
Cleaning
Removal of soils.
3.6
Contamination
Presence of soils.
3.7
Corrosion resistant material
Material resistant to normally occurring action of chemical or electrochemical
nature. It includes food processing, cleaning and disinfection in accordance
with the instructions for use.
3.8
Crevice
An obvious surface defect such as crack which adversely affects cleanability.
The surface design and finish shall be such that the product is prevented as far
as possible from becoming accidentally separated from the food area and from
returning to it, if that return would cause a hazard to the processed food.
Surfaces shall have a finish so that no particle of product becomes trapped in
small crevices, thus becoming difficult to dislodge and so introduce a
contamination hazard.
Note. Surface finish in accordance with GB/T 10610 shall comply with technical
requirements, limited to measuring methods Rz and Ra, given in the machinery
specific C standard.
5.3.1.2 Joints
5.3.1.2.1 Permanent joints
Joints shall be s...
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