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Criterion of producing management for quick-frozen foods
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SB/T 10699-2012
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Basic data | Standard ID | SB/T 10699-2012 (SB/T10699-2012) | | Description (Translated English) | Criterion of producing management for quick-frozen foods | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | X04 | | Classification of International Standard | 67.050 | | Word Count Estimation | 13,174 | | Quoted Standard | GB 5749; GB 7718; GB 14881; GB 14930.1; GB 14930.2; GB/T 19001-2008; GB/T 25007; " food recall regulations, " the State Administration of Quality Supervision, Inspection and Quarantine Decree No. 98 | | Regulation (derived from) | ?Ministry of Commerce released on "frozen food production management practices" and other 60 domestic trade industry standard announcement; Industry Standard Filing Announcement 2012 No.5 (Total No.149) | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the frozen food production management practices of terms and definitions, General, documentation requirements, raw materials and food additives requirements, plants and facilities, personnel requirements and management, health mana | SB/T 10699-2012: Criterion of producing management for quick-frozen foods---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 quick-frozen foods
ICS 67.050
X04
People's Republic of China domestic trade industry standard
Frozen food production management practices
Released on.2012-03-15
2012-06-01 implementation
Published by the Ministry of Commerce
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard was proposed by the China Business Federation.
This standard is managed by the Ministry of Commerce of the People's Republic of China.
This standard is mainly drafted by. Zhengzhou Si Nian Food Co., Ltd., Beijing Jinluyi Frozen Food Co., Ltd., Zhengzhou Sanquan Food Co., Ltd.
Co., Ltd., Youkang Food (Hangzhou) Co., Ltd., Fujian Haishu Food & Beverage Co., Ltd., Zhejiang Wufangzhai Industrial Co., Ltd., Foshan
Jincheng Frozen Food Co., Ltd., Fuqing Quality Measurement and Inspection Institute, China Business Federation Commercial Standards Center.
The main drafters of this standard. Wang Xiangyang, Qiao Qingyun, Zhu Hongwei, Chen Xi, Huang Zhongmin, Wang Ying, Chen Fengxiang, Li Pinzhou, Wei Rongming, Qi Jieying,
Sun Meiqiong, Liu Zhenyu, Zhang Wei.
Frozen food production management practices
1 Scope
This standard specifies the terms and definitions, general rules, documentation requirements, raw and auxiliary materials and food additive requirements of the frozen food production management regulations, the factory
Requirements for housing and facilities, personnel requirements and management, health management, critical control of production processes, quality management and marking.
This standard applies to the production, inspection, transportation and after-sales service of 3.3 products.
2 Normative references
The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article.
Pieces. For undated references, the latest edition (including all amendments) applies to this document.
GB 5749 Sanitary Standard for Drinking Water
GB 7718 National Food Safety Standards for Prepackaged Food Labels
GB 14881 General Health Standard for Food Enterprises
GB 14930.1 Hygienic standard for detergents for food tools and equipment
GB 14930.2 Hygienic standard for detergents and disinfectants for food tools and equipment
GB/T 19001-2008 Quality Management System Requirements
GB/T 25007 Quick Frozen Food Production HACCP Application Guidelines
Regulations on Food Recall Management Regulation No. 98 of the General Administration of Quality Supervision, Inspection and Quarantine
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Quick frozen quickfrozen
Using professional equipment, the pretreated product is rapidly passed through its largest ice crystal area in an environment below -30 ° C to make the frozen product
A freezing method in which the temperature of the hot center reaches -18 ° C or lower.
Note. “Hot Center” means the highest temperature inside a product (a package or a food product) at the end of the freezing process.
3.2
Cold chain coldchain
Quick-frozen foods are completely in the logistics environment under the specified low temperature conditions from the factory, transportation, storage to sales.
3.3
Frozen food quick-frozenfoods
It is produced by a quick-freezing process and enters pre-packaged foods on the market under cold chain conditions.
4 General
4.1 The enterprise shall establish an effective quick-frozen food production management system, form a document, implement and maintain it, and continuously improve it.
4.2 The enterprise shall determine the scope of the frozen food production management system. This range should specify the product or product category, production location involved.
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