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SN/T 0400.3-2005: Rules for inspection of canned food for import and export. Part 3: Processing sanitation
Status: Valid SN/T 0400.3: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SN/T 0400.3-2005 | English | 319 |
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Rules for inspection of canned food for import and export. Part 3: Processing sanitation
| Valid |
SN/T 0400.3-2005
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| SN 0400.3-1995 | English | 479 |
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4 days [Need to translate]
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Rules for inspection of canned food for export. Container
| Obsolete |
SN 0400.3-1995
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PDF similar to SN/T 0400.3-2005
Basic data | Standard ID | SN/T 0400.3-2005 (SN/T0400.3-2005) | | Description (Translated English) | Rules for inspection of canned food for import and export. Part 3: Processing sanitation | | Sector / Industry | Commodity Inspection Standard (Recommended) | | Classification of Chinese Standard | X70 | | Classification of International Standard | 67.040 | | Word Count Estimation | 10,182 | | Date of Issue | 2005-09-30 | | Date of Implementation | 2006-05-01 | | Older Standard (superseded by this standard) | SN 0400.2-1995 | | Quoted Standard | GB 5749-1985; GB/T 10791; GB 17051; SN/T 0400.2; SN/T 0400.4; SN/T 0400.5; SN/T 0400.6 | | Regulation (derived from) | Industry standard filing Notice 2005 No. 12 (No. 72 overall) | | Issuing agency(ies) | General Administration of Quality Supervision, Inspection and Quarantine of the People Republic of China | | Summary | This standard specifies the canned food production and processing enterprises sanitary inspection, the inspection results to determine and disposal. This standard applies to canned food production and processing enterprises health checks. | SN/T 0400.3-2005: Rules for inspection of canned food for import and export. Part 3: Processing sanitation
---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.
Rules for inspection of canned food for import and export.Part 3. Processing sanitation
Book of the People's Republic of China Entry and Exit Inspection and Quarantine
Replace SN 0400.2-1995
Import and export canned food inspection procedures
Part 3. Processing hygiene
Released on September 15,.2005
2006-05-01 implementation
People's Republic
The General Administration of Quality Supervision, Inspection and Quarantine issued
Foreword
SN/T 0400 "Import and Export Canned Food Inspection Regulations" is divided into 12 parts.
--- Part 1. General;
--- Part 2. raw and auxiliary materials;
--- Part 3. Processing hygiene;
--- Part 4. Containers;
--- Part 5. Canned;
---Part 6. Thermal sterilization;
--- Part 7. Finished product;
--- Part 8. Packaging;
---Part 9. Labels;
--- Part 10. retort pouch food;
--- Part 11. Glass containers;
--- Part 12. Port inspection.
This part is the third part of SN/T 0400. This section refers to Good Manufacturing Practices (GMP), Hazard Analysis, and Critical Control Points.
(HACCP) and other internationally accepted food safety control system requirements, combined with the characteristics of China's canned food production, trade and inspection
write.
This part replaces SN 0400.2-1995 "Export Canning Inspection Procedures Processing Health".
This section is revised on the basis of SN 0400.2-1995. The main changes compared with SN 0400.2-1995 are as follows.
--- Revised from 4 to 5;
--- "Reference standard" was changed to "normative reference document" (Chapter 2 of the.1995 edition; Chapter 2 of this edition);
--- Added "terms and definitions" (Chapter 3 of this edition);
--- "Inspection" was changed to "Check Content" and its contents were revised (Chapter 3 of the.1995 edition; Chapter 4 of this edition);
--- "Determination and Disposal of Sanitary Inspection Results" was changed to "Determination and Disposal of Processing Hygiene Inspection Results" and its contents were revised
(Chapter 4 of the.1995 edition; Chapter 5 of this edition);
--- Added Appendix A "Characteristics of Food Contact Surface Materials" (Appendix A of this edition).
Appendix A of this section is an informative annex.
This part is proposed and managed by the National Certification and Accreditation Administration.
This section drafted by. Shanxi Entry-Exit Inspection and Quarantine Bureau of the People's Republic of China, Xiamen Entry-Exit Inspection and Quarantine
Bureau, Heilongjiang Entry-Exit Inspection and Quarantine Bureau of the People's Republic of China.
The main drafters of this section. Jing Hong, Lin Jianmin, Li Liming.
The previous versions of this section were released as follows. SN 0400.2-1995.
Import and export canned food inspection procedures
Part 3. Processing hygiene
1 Scope
This part of SN/T 0400 stipulates the inspection and inspection results and the judgment of the inspection results of canned food production enterprises.
This section applies to the inspection of the processing hygiene of canned food production enterprises.
2 Normative references
The terms in the following documents become the provisions of this section by reference to this part of SN/T 0400. Quotations with dated
, all subsequent amendments (not including errata content) or revisions do not apply to this section, however, encouragement is achieved under this section
The latest versions of these documents should be available for study by parties to the agreement. For undated references, the latest edition applies to this section.
GB 5749-1985 Hygienic standard for drinking water
GB/T 10791 soft drink raw and auxiliary materials requirements
GB 17051 Hygienic standard for secondary water supply facilities
SN/T 0400.2 Inspection rules for canned foods - Part 2. Raw materials
SN/T 0400.4 Specification for canned foods for import and export - Part 4. Containers
SN/T 0400.5 Inspection rules for canned foods - Part 5. Canned
SN/T 0400.6 Inspection procedures for canned foods and cans - Part 6. Thermal sterilization
National Supplement [2003] No. 51 export canned food production enterprise registration health standard
WHO Guidelines for Drinking Water Quality
3 Terms and definitions
The following terms and definitions apply to this part of the SN/T 0400.
3.1
Including adding to canned food as effective distribution of soup water, ice making water, raw and auxiliary materials, washing water, processing facilities (site, design
Cleaning water for cleaning equipment, sterilization cooling water, clean water for personnel, and water for inspection.
3.2
The production area with the highest hygiene requirements in the real tank workshop is mainly processed for cooking, canning, and container sealing. The cleaning area is generally full
Closed or relatively independent processing areas, personnel entering the cleaning area can only take a dedicated passage, personnel in other areas can not directly enter the cleaning
Area. The processed product is transferred mechanically through a launder, conveyor belt, pipe, etc. or manually passed through the material window to the cleaning zone for further processing.
Processing, the can container is sealed and transferred mechanically or manually through the material window to the quasi-cleaning area for cage, sterilization or other
operating.
3.3
The processing area in the real tank workshop except the cleaning area.
3.4
Equipment, work benches, tools, pools, sinks, pipes, production equipment, conveyor belts, transportation tools, etc. used in processing products.
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