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GB/T 27342-2009 English PDF

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GB/T 27342-2009: Hazard analysis and critical control point (HACCP) system -- Requirements for dairy processing plant
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GB/T 27342-2009English229 Add to Cart 3 days [Need to translate] Hazard analysis and critical control point (HACCP) system -- Requirements for dairy processing plant Valid GB/T 27342-2009

PDF similar to GB/T 27342-2009


Standard similar to GB/T 27342-2009

GB 31650.1   GB/T 30636   GB/T 26604   GB/T 45556   GB/T 15683   GB/T 27341   

Basic data

Standard ID GB/T 27342-2009 (GB/T27342-2009)
Description (Translated English) Hazard analysis and critical control point (HACCP) system -- Requirements for dairy processing plant
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X04
Classification of International Standard 67.040
Word Count Estimation 10,138
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 requirements for dairy producers Hazard Analysis and Critical Control Point (HACCP) system. It has the ability to provide safe dairy products comply with laws, regulations and customer requirements. This standard applies to dairy producers established HACCP system, implementation and evaluation, including the procurement of raw materials and packaging materials, processing, packaging, storage, transportation.

GB/T 27342-2009: Hazard analysis and critical control point (HACCP) system -- Requirements for dairy 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.Requirements for dairy processing plant ICS 67.040 X04 National Standards of People's Republic of China Hazard Analysis and Critical Control Point (HACCP) system Dairy producers claim 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 dairy producers HACCP system 2 5 Management responsibility 2 2 6 prerequisite programs 6.1 General 2 6.2 Human Resources Protection Plan 2 6.3 Good Manufacturing Practice (GMP) 2 6.4 Health Standard Operating Procedures (SSOP) 2 6.5 raw materials, packaging materials, safety and health protection system 2 6.6 Maintenance Plan 2 6.7 Identification and traceability plans, dairy recall 3 6.8 emergency plan 3 7 HACCP plan development and implementation of 3 7.1 General 3 7.2 Preliminary Steps 3 7.3 Hazard Analysis and develop control measures 4 7.4 Critical Control Point (CCP) and critical limits (CL) is determined 4 7.5 CCPs monitor 5 7.6 corrective measures 5 5 7.7 HACCP validation and verification plan Record keeping 7.8 5

Foreword

This standard is recognized by the National Standardization Technical Committee and centralized authentication. Drafting of this standard. National Certification and Accreditation Administration of Registration Department of the China Dairy Industry Association, the Certification and Accreditation Institute of Technology, the National Research Center for HACCP application, People's Republic of China Beijing Entry-day People's Republic of China Tianjin Exit Inspection and Quarantine, 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, Song Kun Gang, Yang Zhigang, Zhang Shuyi, Liuxian De, Liu, WANG Mao-hua, Li Li opened by Li Jin, Kai segment A, Xi Liqun, Li Yuanchao, Mali Tian, Chen Encheng.

Introduction

Raw milk and other raw materials procurement, processing, storage, marketing and other aspects of dairy products will generate safety hazards, hazard analysis and dairy Off Control Point (HACCP) system is the implementation of preventive control system for dairy production. System establishment, implementation and continuous improvement The intake capacity of dairy producers improve the control of food safety hazards. The standard application of HACCP principles, in order to reduce the security risks of dairy products, taking full account of the characteristics of dairy production, based on the proposed Dairy production process of establishing HACCP system for the implementation and improvement of requirements, including disinfection and sterilization materials, additives Ingredients, packaging security control, cold chain control and other requirements, with emphasis on raw milk and other raw materials, transportation, storage, inspection and packaging materials and accessories And other material received and storage requirements, and strengthen the production source and production process monitoring requirements. This standard is GB/T 27341-2009 "Hazard Analysis and Critical Control Point (HACCP) system of food production enterprises General requirements" Supplemented with the technical requirements of dairy production enterprise applications. Hazard Analysis and Critical Control Point (HACCP) system Dairy producers claim

1 Scope

This standard specifies requirements for dairy producers Hazard Analysis and Critical Control Point (HACCP) system, it has the ability to provide operators Dairy co safety laws, regulations and customer requirements. This standard applies to dairy producers established HACCP system, implementation and evaluation, including the procurement of raw materials and packing materials, plus Engineering, packaging, storage, and transportation.

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/T 5410 milk (milk) GB 5749 drinking water health standards GB/T 6914 acquisition of raw milk standard GB 7718 pre-packaged food labels General GB 11674 whey health standards GB 12693 Dairy Good manufacturing practice GB 13432 prepackaged foods for special dietary uses food labels General GB 14880 Fortified Food hygiene standards GB 19301 standard milk hygiene GB 19644 standard milk hygiene GB/T 27341-2009 Hazard Analysis and Critical Control Point System General requirements for food production enterprises

3 Terms and Definitions

GB/T 27341-2009 and established the following terms and definitions apply to this standard. 3.1 In fresh cattle (sheep) milk and its products as the main raw material, the product made by processing. Comprising. a liquid milk category (sterilized milk, sterilized milk, sour cow Milk, formula milk); milk type (whole milk powder, skimmed milk powder, sweetened whole milk powder and flavored milk powder, infant formula milk powder, other milk formula Powder); class condensed milk (whole sugar condensed milk, sweetened condensed whole milk, flavored/modulation condensed milk, milk formula); milk fat (cream, butter, anhydrous milk Oil); cheese class (former cheese, processed cheese); other dairy products (casein, lactose, whey powder, etc.). 3.2 Rinse cycle of treatment with water, cleaning agents, disinfectants and related equipment for the food and equipment inside a closed pipeline conducted (CIP). NOTE. CIP also known as "cleaning in place", "place clean."

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