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GB/T 23543-2009: Good manufacturing practice for wine enterprises
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 23543-2009 | English | 369 |
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Good manufacturing practice for wine enterprises
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GB/T 23543-2009
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Basic data | Standard ID | GB/T 23543-2009 (GB/T23543-2009) | | Description (Translated English) | Good manufacturing practice for wine enterprises | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X62 | | Classification of International Standard | 67.160.10 | | Word Count Estimation | 16,114 | | Date of Issue | 2009-04-14 | | Date of Implementation | 2009-12-01 | | Regulation (derived from) | National Standard Approval Announcement 2009 No.5 (Total No.145) | | 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 wine business environment of the factory, plant and facilities, equipment and industrial equipment, personnel management and training, material control and management, production process control, quality management, health management, finished product storage and transportation, documents and records, complaint handling and aspects of product recalls and product information and promotional guidance and other basic requirements. This standard applies to the design of the wine business, construction (expansion), production management and quality management. | GB/T 23543-2009: Good manufacturing practice for wine enterprises---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.
Good manufacturing practice for wine enterprises
ICS 67.160.10
X62
National Standards of People's Republic of China
Wine Good manufacturing practice
Posted 2009-04-14
2009-12-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Table of Contents
Introduction Ⅲ
1 Scope 1
2 Normative references 1
3 Terms and definitions
4 1 factory environment
5 Plant and Facilities 1
6 devices and industrial equipment 2
7 personnel management and training 2
8 Material Control and Management 3
9 4 production process control
Quality management 6 10
11 6 Health Management
12 finished product storage and transportation 7
13 documents and records 7
14 handling of complaints and product recalls 8
15 product information and publicity guide 8
Foreword
This standard by the National Food Industry Standardization Technical Committee proposed.
This standard by the National Standardization Technical Committee of wine.
This standard was drafted. Chinese Food Fermentation Industry Research Institute, COFCO Wines Limited, Yantai Changyu Pioneer Wine Co., Ltd.,
Sino-French Joint-Venture Dynasty Winery Ltd., Qingdao Huadong Winery Co., Ltd.
The main drafters of this standard. Bear Creek positive, its bell top, Guo Xinguang, Nan Yang, Li Jiming, Yinji Tai, Xiaguang Li, Zhang Hui, Lvzhen Rong, Zhang Ya,
Liu Chunsheng.
Wine Good manufacturing practice
1 Scope
This standard specifies the wine business environment of the plant, plant facilities and equipment and industrial equipment, personnel management and training, and material control tube
Management, production process control, quality management, health management, product storage and transportation, documents and records, complaint handling and product recalls and product information
The basic requirements for information and publicity and other aspects of the boot.
This standard applies to the wine business of the design, construction (expansion), production management and quality management.
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 2760 Hygienic standards for uses of food additives
GB 4285 standard safe use of pesticides
GB 10344 prepackaged alcoholic beverage labels General
GB 15037 Wine
GB/T 15091 food industry basic terminology
3 Terms and Definitions
GB/T 15091 and established the following terms and definitions apply to this standard.
3.1
In fresh grapes or grape juice as raw material, wholly or partially fermented brewed, fermented with a certain degree of alcohol.
4 Factory environment
4.1 Factories should be built in the absence of harmful gases, smoke, and other pollutants such as sand lime endanger the health and safety of wine-producing regions. Wine production
Place should be near the wine-growing region, it should not be set in the area susceptible to contamination.
4.2 Factory environment should be kept clean, the plant should be hardened roads, open space should be green.
4.3 plant area should not have a bad odor, harmful (toxic) gas facilities or other health hazards. Otherwise, should be the appropriate control measures.
4.4 factory district prohibits the keeping of animals.
4.5 Factory production system should have to match the drainage system, drainage channel slope should be appropriate, there should be no serious water leakage, silt, dirt
Dirty, damaged.
4.6 plant perimeter should be adequate to prevent foreign sources of Design and Construction.
4.7 Living Area should be separated from production areas.
5 Plant and facilities
5.1 Plant and venues
5.1.1 plant construction, equipment to wine production process in accordance with rational distribution, to meet the production process, health management, equipment maintenance
Requirements, flow, logistics flow should be arranged reasonably, to avoid cross-contamination.
5.1.2 Buildings and facilities should have adequate space for the orderly placement of equipment and materials. Between the device and the plant equipment or equipment and walls
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