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GB/T 34238-2017: Requirement for cleaning eggs in process and circulating
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 34238-2017 | English | 119 |
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Requirement for cleaning eggs in process and circulating
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GB/T 34238-2017
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Basic data | Standard ID | GB/T 34238-2017 (GB/T34238-2017) | | Description (Translated English) | Requirement for cleaning eggs in process and circulating | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | B45 | | Classification of International Standard | 67.120.20 | | Word Count Estimation | 6,674 | | Date of Issue | 2017-09-07 | | Date of Implementation | 2018-04-01 | | 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 | GB/T 34238-2017: Requirement for cleaning eggs in process and circulating---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 for cleaning eggs in prosess and circulating
ICS 67.120.20
B45
National Standards of People's Republic of China
Clean egg processing and distribution of technical specifications
2017-09-07 Posted
2018-04-01 implementation
General Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
China National Standardization Administration released
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard is proposed by the China Chamber of Commerce.
This standard by the National Meat Egg Products Standardization Technical Committee (SAC/TC399) centralized.
This standard was drafted unit. Hubei Shendan Health Food Co., Ltd., Fujian Guangyang Egg Co., Ltd., Beijing Zhonghua Huasheng commercial standard
Consulting Center Co., Ltd., Jiangxi Hongmen Industrial Group Co., Ltd., Cixi Xianglong Food Factory, Beijing Zhengda Egg Co., Ltd., deep
Shenzhen Fu Yin Food Co., Ltd.
The main drafters of this standard. Liu Huaqiao, Yu 劼, Zhang Chen, Dai Shuxiang, Ning Xin, Meng Xingfeng, Wang Shancheng, Yang Laning, Ruan Dandan, Yang Feng, Jia Shuai,
Yang Jinping.
Clean egg processing and distribution of technical specifications
1 Scope
This standard specifies the terms and definitions of clean egg processing and distribution technical specifications, processing, packaging, storage, transportation, sales and traceability, etc.
Claim.
This standard applies to the franchisee or run egg wholesale markets, supermarkets, distribution centers and farmer's markets and other places selling clean eggs.
This standard also applies to clean egg e-commerce logistics.
2 Normative references
The following documents for the application of this document is essential. For dated references, only the dated version applies to this article
Pieces. For undated references, the latest edition (including all amendments) applies to this document.
GB/T 191 Packaging - Pictorial signs
GB/T 25009 egg product production management practices
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Fresh eggs freshegg
Feeding poultry, shell eggs in the shelf life.
Note, such as eggs, duck, goose eggs, quail eggs and so on.
3.2
Clean the egg cleanegg
Egg shell surface cleaning, sterilization, coating (or not coated), inspection, graded (or not graded), packaged eggs.
4 processing
4.1 plant
4.1.1 There should be no pollution source around the site that affects food hygiene.
4.1.2 water supply should meet the production requirements, sewage interface should meet the national environmental requirements.
4.2 equipment
Should be able to meet the clean egg, dry, sterilization, packaging and other equipment. According to needs, should be equipped with oil, grading and other equipment.
4.3 staff
4.3.1 The production operator should be in good health, in line with the requirements of food processing.
4.3.2 The induction staff should regularly conduct food safety and production safety training.
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