GB 8956-2016 PDF English
US$90.00 · In stock · Download in 9 secondsGB 8956-2016: National food safety standard - Hygienic specification for candied fruit production Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedureStatus: Valid GB 8956: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB 8956-2016 | English | 90 |
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National food safety standard - Hygienic specification for candied fruit production
| Valid |
| GB 8956-2003 | English | 479 |
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3 days
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Good manufacturing practice for candied fruit factory
| Obsolete |
| GB 8956-1988 | English | 199 |
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2 days
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Hygienic specifications of candied fruit factory
| Obsolete |
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GB 8956-2016: National food safety standard - Hygienic specification for candied fruit production
---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB8956-2016
GB
NATIONAL STANDARD
National food safety standard -
Hygienic specification for candied fruit production
Issued on. DECEMBER 23, 2016
Implemented on. DECEMBER 23, 2017
Issued by. National Health and Family Planning Commission of the PRC;
China Food and Drug Administration.
Table of Contents
Foreword... 3
1 Scope... 4
2 Terms and definitions... 4
3 Site selection and factory environment... 4
4 Plant and workshop... 5
5 Facilities and equipment... 5
6 Hygiene management... 6
7 Food ingredients, food additives and food related products... 7
8 Food safety control in the production process... 8
9 Tests... 9
10 Food storage and transportation... 9
11 Product recall management... 9
12 Training... 9
13 Management system and personnel... 9
14 Records and document management... 10
Appendix A Guidance on microbial monitoring procedures for candied fruit
process... 11
Foreword
This standard replaces GB 8956-2003 “Good manufacturing practices for
candied fruit manufacturer”.
As compared with GB 8956-2003, the main changes of this standard are as
follows.
- CHANGE the standard name into “National food safety standard -
Hygienic specification for candied fruit production”;
- MODIFY the standard structure;
- MODIFY the terms and definitions;
- ADD the provisions on inspection, product recall management, and
training;
- Added Appendix A “Microbial monitoring procedures for the processing of
candied fruit”.
National food safety standard -
Hygienic specification for candied fruit production
1 Scope
This standard specifies the basic requirements and management criteria for
the places, facilities and personnel for raw material procurement, processing,
packaging, storage and transportation of candied fruit.
This standard applies to the production of candied fruit, AND the production
and processing of semi-finished fruit shall comply with the provisions of the
corresponding provisions.
2 Terms and definitions
The terms and definitions in GB 14881-2013 apply to this standard.
2.1 Semi-finished fruit
It refers to the raw materials obtained by initial processing of the fresh fruits
and vegetables AND used to product candied fruits.
2.3 Drying field (room)
It refers to the place used to dry the fruit and vegetable raw materials,
semi-finished fruit, and semi-finished products.
2.4 Pickling containers
It refers to the containers used to pickle fruit and vegetable, including pickling
ponds, pickling trough, pickling cans, pickling barrels and so on.
3 Site selection and factory environment
3.1 It shall comply with the provisions of 3.1 of GB 14881-2013.
4 Plant and workshop
4.1 Design and layout
4.1.1 It shall comply with the provisions of 4.1 of GB 14881-2013.
4.1.2 In accordance with the production process needs, it shall set the raw
material acceptance field, raw material processing field, raw material
warehouse, raw material pickling field, drying field (room), container cleaning
place, processing deployment field, drying room, inner packing room, and
outer packing room, etc.
4.1.3 The production workshop or the internal area shall be divided into a clean
working area, a quasi-clean working area and a general working area in
accordance with the degree of cleaning requirements.
5 Facilities and equipment
5.1 General requirements
It shall comply with the provisions of Chapter 5 of GB 14881-2013.
5.2 Pickling containers
5.2.1 There shall be no pollution source around the pickling pond. If the
pickling pond is set outdoors, it shall take effective measures to prevent the
intrusion of rain, foreign matter or animals.
5.2.2 Non-fixed containers such as picking troughs, cans, barrels and so on
shall be placed indoors AND they shall be covered and kept sealed if they are
placed outdoor.
5.3 Drying field (room)
5.3.1 Raw material drying field (room)
5.3.1.1 The raw material drying field (room) shall be away from pollution
sources (chemical plants, pesticide plants, garbage disposal, etc.).
6 Hygiene management
6.1 Hygiene management system
It shall comply with the provisions of 6.1 of GB 14881-2013.
6.2 Plant and facilities hygiene management
6.2.1 It shall comply with the provisions of 6.2 of GB 14881-2013.
6.2.4 The containers and tools for production shall be cleaned as specified
during production, disinfected, dried naturally, and prepared for use.
6.2.5 The workshop entrance shall have hands cleaning and disinfection,
hands drying facilities and equipment.
6.3 Health management and hygiene requirements for food processing
personnel
6.3.1 Health management of food processing personnel
It shall comply with the relevant national laws and regulations.
6.3.2 Hygienic requirements for food processing personnel
6.4 Pest control
It shall comply with the provisions of 6.4 in GB 14881-2013.
6.5 Waste disposal
It shall comply with the provisions of 6.5 in GB 14881-2013.
7 Food ingredients, food additives and food related products
7.1 General requirements
It shall comply with the provisions of 7.1 in GB 14881-2013.
7.2 Food raw materials
7.2.1 It shall comply with the provisions of 7.2 of GB 14881-2013.
7.3 Food additives
7.3.1 It shall comply with the provisions of 7.3 in GB14881-2013 and the
relevant provisions of GB 2760.
7.3.2 The operating procedures for the use of food additives shall be
formulated in accordance with the relevant provisions of relevant national
standards and the production processes of specific products.
7.4 Food related products
It shall comply with the provisions of 7.4 in GB 14881-2013.
8 Food safety control in the production process
8.1 Product pollution risk control
It shall comply with the provisions of 8.1 in GB 14881-2013.
8.2 Control of biological contamination
8.3 Control of chemical contamination
It shall comply with the provisions of 8.3 in GB 14881-2013.
8.4 Control of physical contamination
It shall comply with the provisions of 8.4 in GB 14881-2013.
8.5 Packaging
9 Tests
9.1 It shall comply with the relevant provisions of chapter 9 in GB 14881-2013.
10 Food storage and transportation
It shall comply with the relevant provisions of chapter 10 of GB 14881-2013.
11 Product recall management
It shall comply with the relevant provisions of chapter 11 of GB 14881-2013.
12 Training
It shall comply with the relevant provisions of chapter 12 of GB 14881-2013.
13 Management system and personnel
It shall comply with the relevant provisions of chapter 13 of GB 14881-2013.
14 Records and document management
It shall comply with the relevant provisions of chapter 14 of GB 14881-2013.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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