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GB/T 23734-2009: Basic requirements for quality and safety control of food workshop
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 23734-2009 | English | 189 |
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Basic requirements for quality and safety control of food workshop
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GB/T 23734-2009
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Basic data | Standard ID | GB/T 23734-2009 (GB/T23734-2009) | | Description (Translated English) | Basic requirements for quality and safety control of food workshop | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X00 | | Classification of International Standard | 67.040 | | Word Count Estimation | 8,879 | | Date of Issue | 2009-05-12 | | Date of Implementation | 2009-09-01 | | Quoted Standard | GB 2760; GB 5749 | | Regulation (derived from) | PRC National Standard Approval Announcement 2009 No.6 (Total No.146) | | 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 food production and processing small workshops the basic requirements of quality and safety control, including the production and processing facilities, facilities and equipment, process control, content storage and transportation, and food labeling requirements, personnel, quality and safety management, packaging. This standard applies to food production and processing small workshops quality and safety control, but also for the quality and safety supervision administration of food production and processing small workshops. | GB/T 23734-2009: Basic requirements for quality and safety control of food workshop---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.
Basic requirements for quality and safety control of food workshop
ICS 67.040
X00
National Standards of People's Republic of China
Food production and processing small workshops quality and safety
Control the basic requirements
Posted 2009-05-12
2009-09-01 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 1 General Requirements
5 production and processing establishments in claim 1
6 Facilities and Equipment Requirements 2
7 process control requirements 2
8 personnel requirements 2
9 3 Quality and Safety management requirements
10 packaging, storage and transportation requirements 3
11 food labeling requirements 3
Foreword
The standard proposed by China National Institute of Standardization.
This standard by the National Food Safety Management Technology Standardization Technical Committee (SAC/TC313) centralized.
This standard drafting units. China National Institute of Standardization, Quality and Technical Supervision, Hebei Province, Shaanxi Province Quality and Technical Supervision, the quality of Shandong Province
Technical Supervision, Hunan Institute of Standardization, Shandong Institute of Standardization.
The main drafters of this standard. Horses love Jin, Liu, Xu Jianjun, Jin Donghai, Zhang Liping, Li Qingwen, high-Sheng Pu, Givi, Xieqi Jun, Liu Yunfu,
LIU Li-mei.
Food production and processing small workshops quality and safety
Control the basic requirements
1 Scope
This standard specifies the food production and processing small workshops basic quality and safety control requirements, including production and processing sites, facilities and equipment, plus
PROCESS CONTROL, personnel, quality and safety management, packaging, storage and transportation, and food labeling requirements and so on.
This standard applies to food production and processing small workshops quality and safety control, but also for the quality management of food production and processing small workshops
The amount of safety supervision.
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 5749 drinking water health standards
3 Terms and Definitions
The following terms and definitions apply to this standard.
3.1
In accordance with relevant laws and regulations involved in food production, there is a fixed production sites, fewer employees, small-scale production and processing, without pre-packaging, or
By simple packaging, sales of fixed production and processing of food (excluding now make and sell) units or individuals.
4 General requirements
Shall comply with the relevant laws, regulations and standards of the provisions and requirements of food safety and quality awareness, improve the management system, improve the plant,
Facilities and equipment, process control and other conditions, to ensure the production of food hygiene management, non-toxic, harmless and not produce harmful to human health and life safety
Full of food.
5 production and processing facilities requirements
5.1 production sites should be kept around a predetermined distance with toxic and hazardous sites and other sources, to ensure against pollution sources.
5.2 processing establishments and production area should be ability to adapt, there is enough room and space to place equipment, materials and products, and to meet the operational and safety
Full production requirements; processing establishments layout should comply with the appropriate production and processing process requirements, storage yard and cooked raw food zone area, raw materials and finished products
Which should be separated to avoid cross-contamination; processing establishments and living areas should be kept a predetermined distance.
5.3 processing establishments floors, walls should be smooth, or should cement tiles and other hard materials; walls, floors should be easy to clean and disinfect; walls should
There dado height of not less than 1.5m, and smooth to prevent dirt accumulation, easy to clean; inner window sill should be easy to clean; the top of the construction should be prevented
Leaks, prevent the accumulation of dust, debris shedding, and easy to clean.
5.4 production sites should be clean, clean, airy, there should be no water, mud, waste and other factors that could easily lead to food contamination.
5.5 respond to toilets and other sources of pollution and take effective quarantine measures to prevent contamination of food.
5.6 should take effective measures to prevent the production of pest breeding sites and surrounding areas. Insecticide, sterilization operations, not to pollute the raw materials,
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