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GB/T 23784-2009: Principles for the establishment and application of microbiological criteria for foods
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Principles for the establishment and application of microbiological criteria for foods
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GB/T 23784-2009
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Basic data | Standard ID | GB/T 23784-2009 (GB/T23784-2009) | | Description (Translated English) | Principles for the establishment and application of microbiological criteria for foods | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X00 | | Classification of International Standard | 67.040 | | Word Count Estimation | 8,812 | | Date of Issue | 2009-05-18 | | Date of Implementation | 2009-09-01 | | Quoted Standard | GB/T 19538; CAC/RCP 1-20003 | | Adopted Standard | CAC/GL 21-1997, MOD | | 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 composition of food microbiological indicators, purpose and application, general principles of the development and applications. Microbial indicators in microbiology elements, sampling plan, methods and sample handling and reporting. This standard applies from primary production to consumption in all sectors of the food chain, food formulation and application of microbiological criteria. | GB/T 23784-2009: Principles for the establishment and application of microbiological criteria for foods
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Principles for the establishment and application of microbiological criteria for foods
ICS 67.040
X00
National Standards of People's Republic of China
Principles of food microbiology indicator development and application
Posted 2009-05-18
2009-09-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
This revised standard adopts the Codex Alimentarius Commission (CAC) released
The CAC/GL21-1997 "food microbiology indicator development and application
Principles "(in English). Both are identical in technical content, as only the following editorial changes.
--- According to GB/T 1.1-2000 requirements increase preface and the normative references;
--- The "Analysis and Critical Control Point System and Its Application Guide harm" to GB/T 19538 "Hazard Analysis and Critical Control Point
(HACCP) System and Its Application Guide ";
--- Delete the CAC/GL21-1997 5.1.3;
--- To the CAC/GL21-1997 instance adapted for injection 6.1.
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, China Agricultural University, the National Food Industry Standardization Technical Committee.
The main drafters of this standard. Xu Jianjun, Liu, Dai Yue, Wu Guangfeng, Li Qiang, Yu Hao, high-Sheng Pu.
Introduction
From primary production to consumption throughout the food chain, the development and application of microbiological criteria should follow certain principles.
Food security comes largely from sources of raw materials, product design and production process control, as well as in food production, processing, packaging
(Including labeling), transport, distribution, storage, retail, such as food preparation and execution process of good practices and the Hazard Analysis and Critical Control Point
(HACCP) system. These preventive controls to better ensure food safety, but only to assess the safety of food through microbiological testing
Full sex is not enough. HACCP system according to GB/T 19538 "Hazard Analysis and Critical Control Point (HACCP) system and should
Guide for the "guidance to establish.
Development of microbiological criteria should be based on scientific analysis and recommendations, under conditions sufficient data to deal with certain foods just
When the risk analysis. Microbiological indicators process should be transparent and should meet the requirements of fair trade. Microbiological criteria should be revised periodically to be
Emerging pathogens, and adapt to technological upgrading and scientific development.
Principles of food microbiology indicator development and application
1 Scope
This standard specifies the structure, purpose and application of Microbiological Criteria for Foods, development and application of the general principles of microbial indicators of microorganisms
Elements of composition, sampling plans, methods and sample handling and reporting.
This standard applies from primary production to consumption of the food chain, each link in the food formulation and application of microbiological criteria.
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/T 19538 Hazard Analysis and Critical Control Point (HACCP) System and Application Guide (GB/T 19538-2004, Annex
toCAC/RCP1-1969, Rev. 3 (1997), Amd, 1999, IDT)
CAC/RCP1-2003 General Principles of Food Hygiene
3 Terms and Definitions
The following terms and definitions apply to this standard.
3.1
A batch of a product or product acceptability requirements. This provision based on unit mass per unit volume or per unit surface area
Each batch of microorganisms (including parasites) and (or) its metabolites and toxins, or the number of detected or not.
Constituting 4 of Microbiological Criteria for Foods
4.1 Microbiological Criteria for Foods include.
--- Based on microorganisms and (or) they produce toxins and metabolites as well as a description of the kinds of microorganisms as an index;
--- Qualitative and (or) quantitative analysis of microbes;
--- Number of on-site sampling and analysis of cell size requirements;
--- With specific aspects of the food chain to adapt microbiological limits;
--- Limited number of microorganisms adapted to the analysis unit.
4.2 microbial indicators should indicate.
--- Suitable types of food;
--- Suitable food chain links;
--- Index measures that should be taken do not match.
4.3 Application of microbiological criteria evaluation of products, in order to fully utilize the human and financial resources, should act to provide safe products to consumers as the original
Then, on the type of food, the food chain and link detection method appropriate choice.
5 Microbiological Criteria for Foods purpose and use
5.1 microbial indicators may regulate the product design process, helping to establish the food chain in all sectors of raw materials, auxiliary materials and end product should reach
The microbiological status. When food (including raw materials and excipients) of unknown or uncertain origin, or can not guarantee the HACCP system and good
When the validity of hygiene practices, microbial indicators can be used as a basis for food inspection. In general, regulators and the food industry practitioners can
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