HOME   Cart(0)   Quotation   About-Us Policy PDFs Standard-List
www.ChineseStandard.net Database: 189760 (18 Oct 2025)

GB/T 27341-2009 English PDF

US$329.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email.
GB/T 27341-2009: Hazard analysis and critical control point (HACCP) system -- General requirements for food processing plant
Status: Valid
Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)StatusPDF
GB/T 27341-2009English329 Add to Cart 3 days [Need to translate] Hazard analysis and critical control point (HACCP) system -- General requirements for food processing plant Valid GB/T 27341-2009

PDF similar to GB/T 27341-2009


Standard similar to GB/T 27341-2009

GB 31650.1   GB/T 30636   GB/T 26604   GB/T 45556   GB/T 15683   GB/T 27342   

Basic data

Standard ID GB/T 27341-2009 (GB/T27341-2009)
Description (Translated English) Hazard analysis and critical control point (HACCP) system -- General requirements for food processing plant
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X04
Classification of International Standard 67.040
Word Count Estimation 14,137
Date of Issue 2009-02-17
Date of Implementation 2009-06-01
Regulation (derived from) National Standard Approval Announcement 2009 No.2 (Total No.142)
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 enterprises Hazard Analysis and Critical Control Point (HACCP) system General requirements. It has the ability to provide compliance with laws, regulations and customer requirements of safe food. This standard applies to food production (including catering) establishment of corporate HACCP system, implementation and evaluation, including raw materials and food packaging materials procurement, processing, packaging, storage, shipping and so on.

GB/T 27341-2009: Hazard analysis and critical control point (HACCP) system -- General requirements for food processing plant


---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.
Hazard analysis and critical control point (HACCP) system.General requirements for food processing plant ICS 67.040 X04 National Standards of People's Republic of China Hazard Analysis and Critical Control Point (HACCP) system General requirements for food production enterprises Posted 2009-02-17 2009-06-01 implementation Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China Standardization Administration of China released

Table of Contents

Introduction Ⅲ Introduction Ⅳ 1 Scope 1 2 Normative references 1 3 Terms and definitions 4 companies HACCP system 1 4.1 General Requirements 1 4.2 Documentation requirements 2 5 Management responsibility 2 5.1 Management Commitment 2 5.2 food safety policy 3 5.3 Responsibility, authority and communication 3 5.4 Internal Audit 3 3 5.5 Management Review 6 prerequisite programs 3 6.1 General 3 6.2 Human Resources Protection Plan 3 6.3 Good Manufacturing Practice (GMP) 3 6.4 Health Standard Operating Procedures (SSOP) 3 6.5 raw materials, packaging materials, food safety and health protection system 4 6.6 Maintenance Program 4 6.7 Identification and traceability program, product recall plan 4 6.8 Emergency Plan 4 7 HACCP plan development and implementation of 5 7.1 General 5 7.2 Preliminary Steps 5 7.3 Hazard Analysis and develop control measures 6 7.4 Critical Control Point (CCP) determination 7 7.5 critical limit (criticallimit) determination 7 7.6 CCP monitoring 7 7.7 corrective measures to establish a critical limit is deviated 8 8 7.8 HACCP validation and verification plan 7.9 HACCP plan to keep record of 8 Appendix A (informative) decision tree to determine CCPs 9

Foreword

Appendix A of this standard is an informative annex. This standard certification and accreditation by the National Standardization Technical Committee (SAC/TC261) and focal points. This standard is mainly drafted by. registration management unit, Certification and Accreditation Institute of Technology, the National Certification and Accreditation Administration of the State HACCP Applied Research Center, People's Republic of China Beijing Entry-Exit Inspection and Quarantine Tianjin People's Republic of China Bureau, Beijing Hua Si United Certification Center, China Quality Certification Center, Quality Mark Certification Group Co., Ltd., Beijing Zhongda Huayuan Certification Center. The main drafters of this standard. Shi Xiaowei, Liu Xiande, Duan Kai armor by Li Jin, Li Li opened, Li Yuanchao, Yang Zhigang, Chen Encheng, Liu, Zhang Shuyi, Xi Liqun, Mali Tian, Gu Shaoping, WANG Mao-hua, Chen Zhifeng, Yang Qian, Wang Xin, Wang Yu.

Introduction

Food production process (including raw materials procurement, processing, packaging, storage, shipping, etc.) is the prevention, control and prevention of food safety hazards The important part. Hazard Analysis and Critical Control Point (HACCP) system is a scientific, rational, for food production and processing process Process Control Preventive system, the establishment and application of such a system would ensure an effective control of food safety hazards in order to prevent harm to public health problem. This standard is intended to be scientific and systematic basis, concerned about the safety of food, the use of HACCP principles of food safety risk pre - Prevent, eliminate or reduce to an acceptable level. Hazard Analysis and Critical Control Point (HACCP) system General requirements for food production enterprises

1 Scope

This standard specifies the food production enterprises Hazard Analysis and Critical Control Point (HACCP) system, general requirements, it has the ability to provide Compliance with food safety laws, regulations and customer requirements. This standard applies to food production (including catering) establishment of enterprise HACCP system, implementation and evaluation, including raw materials and food packaging Material procurement, processing, packaging, storage, shipping and so on.

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 Requirements GB/T 22000 food safety management system for any organization in the food chain

3 Terms and Definitions

GB/T 22000, GB/T 19538 and established the following terms and definitions apply to this standard. 3.1 All the expected product poses a food ingredient or ingredients, article or substance. Note. Includes all food containing desired material and some raw materials, ingredients, additives and other sources. 3.2 If not to prevent it, there will be food safety hazards that may occur. 3.3 If left unchecked, it will likely occur and cause illness or injury potential hazards. NOTE. "very probable" and "caused by illness or injury" means harm has occurred, "possibility" and "severity." 3.4 Indicators to monitor the operation in order to avoid deviation from the index and the development of critical limits. 3.5 In order to protect the food supply, suffered from biological, chemical, physical or vandalism and intentional contamination to develop and implement measures.

4 companies HACCP system

4.1 General requirements Enterprises should be the standard requirements planning, establishing HACCP system, document, implement, maintain, update and continuous improvement, and indeed Paul its effectiveness.

Tips & Frequently Asked Questions:

Question 1: How long will the true-PDF of GB/T 27341-2009_English be delivered?

Answer: Upon your order, we will start to translate GB/T 27341-2009_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 3 working days. The lengthier the document the longer the lead time.

Question 2: Can I share the purchased PDF of GB/T 27341-2009_English with my colleagues?

Answer: Yes. The purchased PDF of GB/T 27341-2009_English will be deemed to be sold to your employer/organization who actually pays for it, including your colleagues and your employer's intranet.

Question 3: Does the price include tax/VAT?

Answer: Yes. Our tax invoice, downloaded/delivered in 9 seconds, includes all tax/VAT and complies with 100+ countries' tax regulations (tax exempted in 100+ countries) -- See Avoidance of Double Taxation Agreements (DTAs): List of DTAs signed between Singapore and 100+ countries

Question 4: Do you accept my currency other than USD?

Answer: Yes. If you need your currency to be printed on the invoice, please write an email to [email protected]. In 2 working-hours, we will create a special link for you to pay in any currencies. Otherwise, follow the normal steps: Add to Cart -- Checkout -- Select your currency to pay.