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GB/T 25009-2010: Criterion of producing management for egg products
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 25009-2010 | English | 279 |
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Criterion of producing management for egg products
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GB/T 25009-2010
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Basic data | Standard ID | GB/T 25009-2010 (GB/T25009-2010) | | Description (Translated English) | Criterion of producing management for egg products | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X04 | | Classification of International Standard | 67.050 | | Word Count Estimation | 12,161 | | Date of Issue | 2010-09-02 | | Date of Implementation | 2010-12-01 | | Quoted Standard | GB 2760; GB 5749; GB 7718; GB 14881; GB 14930.1; GB 14930.2; food recall regulations, the State Administration of Quality Supervision, Inspection and Quarantine Order No. 98 [ 2007 ]; food labeling regulations, the State Administration of Quality Supervision, Inspection and Quarantine Order [ 2007 ] No. 102 | | Regulation (derived from) | National Standard Approval Announcement 2010 No.4 (Total No.159) | | 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 general principles processed egg products, documentation requirements, requirements for quality management and logo etc., raw materials requirements, plant and facilities, production equipment, requirements and management personnel, health management, production process management. This standard applies to the quality management egg products processing enterprises in the production process. | GB/T 25009-2010: Criterion of producing management for egg products---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.
Criterion of producing management for egg products
ICS 67.050
X04
National Standards of People's Republic of China
Egg products production management practices
Issued on. 2010-09-02
2010-12-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
The standard proposed by China General Chamber of Commerce.
This standard by the National Standardization Technical Committee of eggs and meat products.
This standard is mainly drafted by. China Chamber of Commerce Business Standard Centre, Fujian Guangyang Egg Industry Co., Ltd., Orff (China) set
Group, Hubei Shendan Health Food Co., Ltd., Dalian Han Wei Food Co., Ltd., Sun Food (Tianjin) Co., Ltd., Fuzhou, Fujian and Taiwan Machinery Co.,
The company, Fujian Red Sun Gifts Co., Jiangsu Yurun Food Industry Group, China Meat Association.
The main drafters of this standard. Yu Jie, Liu Overseas Chinese, Liu Wen, Shu Dai Xiang, Chen Xiang Fu, Yu Siu Chi, Dong Shi Jian, Yan Guo-sheng, Zhao Ning, Xu, Jin Xiaolei,
Zhenyu.
Egg products production management practices
1 Scope
This standard specifies the general principles egg products processing, documentation requirements, requirements for raw materials requirements of plant and facilities, equipment, personnel and pipe
Requirements management, health management, production management, quality management and labeling and the like.
This standard applies to egg products processing enterprises in quality control of the production process.
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
GB 7718 pre-packaged food labels General
GB 14881 food companies General hygienic practices
GB 14930.1 food tools and detergent hygiene standards
GB 14930.2 food tools and washed with disinfectant hygiene standards
Food recall regulations, the State Administration of Quality Supervision, Inspection and Quarantine Order [2007] No. 98
Food labeling regulations of the State Administration of Quality Supervision, Inspection and Quarantine Order No. 102 [2007]
3 Terms and Definitions
The following terms and definitions apply to this standard.
3.1
Egg products eggproducts
With eggs as the main raw material (protein content of 50% or more), all kinds of semi-finished or finished products made by the relevant process.
4 General
4.1 Enterprises should establish an effective quality management system egg products processing, document, implement and maintain, and make continuous improvement.
4.2 enterprise should determine the scope of egg products processing quality management system. The scope shall specify the products or categories of products involved, and raw processing
Production sites.
4.3 enterprises should.
a) identification, assessment, prevention or control products for specific consumer health hazards that may arise in order to ensure the food security of products;
b) monitoring, evaluation, prevention may produce a product has been released in a particular hazard to guarantee food safety products;
c) in the protection of goods and food safety of the food chain required range, good and harm prevention, control, process effectiveness of prevention-related information
In communication outside the enterprise;
d) implement the necessary measures to verify and ensure the prevention of hazards, control and prevent the continuing effectiveness of the process.
4.4 The enterprise shall ensure that any impact on product quality in line with the egg products processing outsourcing implementation process control and quality management system
Be identified and verified.
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