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GB/T 44881-2023 English PDF

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GB/T 44881-2023: General technical specification for quality control and management of food production
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Basic data

Standard ID GB/T 44881-2023 (GB/T44881-2023)
Description (Translated English) General technical specification for quality control and management of food production
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X00
Classification of International Standard 67.040
Word Count Estimation 18,183
Date of Issue 2023-09-07
Date of Implementation 2024-04-01
Issuing agency(ies) State Administration for Market Regulation, China National Standardization Administration

GB/T 44881-2023: General technical specification for quality control and management of food production


---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.
ICS 67.040 CCSX00 National Standards of People's Republic of China Food production quality control and management General technical specifications foodproduction Published on 2023-09-07 2024-04-01 Implementation State Administration for Market Regulation Released by the National Standardization Administration Committee

Table of contents

Preface III 1 Scope 1 2 Normative reference documents 1 3 Terms and Definitions 1 4 General principles and requirements 2 4.1 Comprehensive control and management 2 4.2 Food production quality objectives 2 4.3 Food quality2 4.4 Factors affecting food quality 2 4.5 Food production quality control and management measures 3 4.6 Evaluation and improvement of food production quality control and management 3 5 Food quality management institutions, personnel and systems3 5.1 Food quality management organization 3 5.2 Food quality management personnel 3 5.3 Food quality management system 4 6 Factory environment and factory building design 4 7 Facilities and Equipment4 8 Raw materials, auxiliary materials, food packaging materials5 8.1 Supply of raw materials, auxiliary materials and food packaging materials5 8.2 Acceptance of raw materials, excipients, and food packaging materials5 8.3 Transportation and storage of raw materials, auxiliary materials, and food packaging materials5 8.4 Information records of raw materials, excipients and food packaging materials 6 9 Process 6 9.1 Product development 6 9.2 Production process design 6 9.3 Pretreatment of food raw materials and auxiliary materials 6 9.4 Process quality control 6 9.5 Packaging and labeling8 10 Food quality inspection8 11 Handling of products that do not meet food quality requirements 8 12 Food after-sales management 8 13 Food quality traceability, withdrawal and recall9 14 Training and Assessment 9 15 Verification and Evaluation 9 15.1 Verification event planning 9 15.2 Implementation of verification activities 9 15.3 Evaluation of verification results 9 15.4 Verification records10 16 improvements 10 16.1 Handling food production quality management issues 10 16.2 Prevention and continuous improvement10 16.3 Improvement records 10 17 Documents and Records Management10 Reference 11

Foreword

This document complies with the provisions of GB/T 1.1-2020 "Standardization Work Guidelines Part 1.Structure and Drafting Rules of Standardization Documents" Drafting. This document stipulates technical requirements related to food quality. Food safety-related requirements can be found in relevant laws, regulations, policies and food safety standards. document. Please note that some content in this document may be subject to patents. The publisher of this document assumes no responsibility for identifying patents. This document is proposed and coordinated by the National Food Quality Control and Management Standardization Technical Committee (SAC/TC313). This document was drafted by. China Institute of Standardization, China National Accreditation Center for Conformity Assessment, and State Administration for Market Regulation. Technology Research Center, China Animal Disease Prevention and Control Center (Slaughter Technology Center of the Ministry of Agriculture and Rural Affairs), China Agricultural University, China Quality Certification Certificate Center, Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Beijing Sanyuan Food Co., Ltd., Nestlé (China) Co., Ltd., Beijing Zhongda Huayuan Certification Center, Fangyuan Mark Certification Group Co., Ltd., Beijing Wuzhou Hengtong Certification Co., Ltd., Guizhou Institute of Analysis and Testing, Beijing Deqingyuan Agricultural Science and Technology Co., Ltd., Beijing Huiyuan Food and Beverage Co., Ltd., Luzhou Laojiao Co., Ltd., Dongpeng Beverage (Collection) Tuan) Co., Ltd., Foshan Haitian Seasoning Food Co., Ltd., and Yuanqi Forest (Beijing) Food Technology Group Co., Ltd. The main drafters of this document. Liu Wen, Liu Peng, Chen Yunhua, Yang Zehui, Yuan Shanshan, Gao Shengpu, Liao Xiaojun, Li Qiang, You Anjun, Yang Zhigang, Chen Lijun, Sun Wei, Liang Xiaojun, Hu Jun, Zhang Li, Qu Li, Dai Yue, Duan Min, Nian Yiying, Dai Jiao, Zhang Fei, Liu Xuming, Li Shaozhen, Wang Ming, Hu Hai'e, Child star, Goofy. Food production quality control and management General technical specifications

1 Scope

This document stipulates the overall principles and requirements for food production quality control and management, food quality management institutions, personnel and systems, factory areas Environment and factory building design, facilities and equipment, raw materials, auxiliary materials, food packaging materials, processing processes, food quality inspection, failure to meet food quality requirements Product processing, food after-sales management, food quality traceability, withdrawal and recall, training and assessment, verification and evaluation, verification, evaluation and improvement progress, as well as file and record management, etc. This document applies to quality control and management of all types of food production. If necessary, specially develop quality control and management for certain types of food production For technical specifications, please refer to this document.

2 Normative reference documents

The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, the dated quotations For undated referenced documents, only the version corresponding to that date applies to this document; for undated referenced documents, the latest version (including all amendments) applies to this document. GB/T 15091 Basic terminology for the food industry GB/T 19000 Quality Management System Fundamentals and Terminology GB/T 22005 General principles and basic requirements for the design and implementation of traceability systems in feed and food chains GB/T 38574 General technical requirements for food traceability QR codes

3 Terms and definitions

The terms and definitions defined in GB/T 15091 and GB/T 19000 and the following apply to this document. 3.1 food qualityfoodquality The sum of the characteristics and characteristics of a food that meets specified or potential requirements. Reflects the quality of food. [Source. GB/T 15091-1994,2.18] 3.2 food quality controlfoodqualitycontrol The techniques, methods, behaviors and measures taken to determine and achieve food quality requirements. 3.3 All functions and activities necessary to determine and achieve food quality requirements. [Source. GB/T 15091-1994,2.19] 3.4 The extent to which food quality data deviates from expected values.

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