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GB/T 23812-2009: Requirement of pastry produce and distribution
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 23812-2009 | English | 369 |
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Requirement of pastry produce and distribution
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GB/T 23812-2009
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Basic data | Standard ID | GB/T 23812-2009 (GB/T23812-2009) | | Description (Translated English) | Requirement of pastry produce and distribution | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X04 | | Classification of International Standard | 67.040 | | Word Count Estimation | 16,199 | | Date of Issue | 2009-05-27 | | Date of Implementation | 2009-09-01 | | Regulation (derived from) | PRC National Standard Approval Announcement 2009 No.7 (Total No.147) | | 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 terms and definitions pastry production and sales requirements, General, documentation requirements, manager duties, responsibilities and authorities, communication, requirements and other critical control points, product characteristics, prerequisite programs, operational PRPs. This standard applies to the production and sale of confectionery products enterprise quality control. | GB/T 23812-2009: Requirement of pastry produce and distribution---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.
Requirement of pastry produce and distribution
ICS 67.040
X04
National Standards of People's Republic of China
Pastry production and sales requirements
Posted 2009-05-27
2009-09-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
This standard reference SN/T 1443.1-2004 "food safety management system requirements," the development of relevant content.
The standard proposed by China General Chamber of Commerce.
This standard by the National Standardization Technical Committee on Food industry.
The standard by the China General Chamber of Commerce Business Standard Centre, the National Food Safety Hazard Analysis and Critical Control Point Application Research Center, the National
Food Safety Supervision and Inspection Center, China Food Industry Association Professional Committee of the bakery, the old Dingfeng Food Co., Ltd. Harbin, Beijing flavor
Multi-Mei Foods Co., Juxiangyuan healthy food (Zhongshan) Co., Ltd., Suzhou Long Food Co., Ltd., Guangzhou Lotus House
Ltd., Tianjin pastry industry association responsible for drafting.
The main drafters. Zhang Lijun, Li Jing Jin Cheng Chuan Yu, Luo Xiaoxuan, Wang Changlong, Xu Yu Duo, Huang Li, Zhang Yanjie, Hong Rusong,
Tree Hill High, Qian first.
Pastry production and sales requirements
1 Scope
This standard specifies the terms and definitions pastry production and sales requirements, general principles, documentation requirements, management duties, responsibilities and authority, communication,
Product features, PRPs, operational PRPs, critical control points and the like.
This standard applies to pastry products production and marketing enterprises quality control.
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 191 Packaging - Pictorial signs (GB/T 191-2008, ISO 780.1997, MOD)
GB 2760 Hygienic standards for uses of food additives
GB 7718 pre-packaged food labels General
GB 8957 Hygienic Standard pastry factory
GB 14880 Fortified Food hygiene standards
GB 14881 food companies General hygienic practices
Food labeling regulations of the State Administration of Quality Supervision, Inspection and Quarantine Order No. 102 People's Republic of China
3 Terms and Definitions
The following terms and definitions apply to this standard.
3.1
When food is prepared in accordance with the intended use and (or) consumption, it will not cause harm to the consumer concept.
3.2
Foods contained potential adverse health effects of biological, chemical or physical factors or the presence of health food.
3.3
It can be used to prevent or eliminate a food safety hazard or reduce it to an acceptable level actions or activities.
3.4
Production or manufacture of a particular food required for all the steps and their sequence from primary production to final consumption and relationships.
Note. The scope includes all aspects of the food chain from primary production, production, processing, packaging, storage, transportation, sale, or selling to the final consumer.
3.5
It can be controlled, and the control to prevent, eliminate a food safety hazard or reduce it to an acceptable level is essential
A step.
3.6
System production or manufacture of a particular food or operations used in the step sequence expression.
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