GB 21710-2016 PDF EnglishUS$120.00 · In stock · Download in 9 seconds
GB 21710-2016: National food safety standard - Hygienic Practice for Eggs and Egg Products Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedure Status: Valid GB 21710: Historical versions
Similar standardsGB 21710-2016: National food safety standard - Hygienic Practice for Eggs and Egg Products---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/GB21710-2016GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National Food Safety Standard - Hygienic Practice for Eggs and Egg Products Issued on: DECEMBER 23, 2016 Implemented on: DECEMBER 23, 2017 Issued by. National Health and Family Planning Commission of the People’s Republic of China; China Food and Drug Administration. 3. No action is required - Full-copy of this standard will be automatically & immediately delivered to your EMAIL address in 0~60 minutes. Table of ContentsForeword ... 3 1 Application Scope ... 4 2 Terms and Definitions ... 4 3 Site Selection and Factory Environment ... 4 4 Plant and workshop ... 4 5 Facilities and Equipment ... 5 6 Hygienic Management ... 7 7 Food Materials, Food Additives and Food Related Products ... 8 8 Food Safety Control for Production Process ... 9 9 Inspection ... 12 10 Storage and Transportation of Products ... 12 11 Product Recall Management ... 13 12 Training ... 13 13 Management System and Personnel ... 13 14 Record Keeping and File Management ... 13 Annex A Microbiological Monitoring Procedure Guide for the Manufacturing Process of Eggs and Egg Products ... 14ForewordThis Standard replaces GB/T 21710-2008, Hygienic Practice for Egg Products [CAC/RCP 15-1976 (Amd. 1978, 1985), IDT]. Compared with GB/T 21710-2008, the major changes of this Standard are as follows. -- the standard name is changed into “National Food Safety Standard – Hygienic Practice for Eggs and Egg Products”; -- the relevant terms and definitions are modified; -- the requirements for site selection and factory environment are added; -- the requirements for the environmental sanitation of the manufacturing plate and the material requirements for the production, storage and collection of eggs in farm in the original standard; -- the food safety control requirements are detailed for the manufacturing process of egg products based on different types of egg products; -- the requirements for product recall management, training, management system and personnel, and record keeping and document management of products are added; -- Annex A is added, specifying the monitoring requirements for salmonellae during the manufacturing process of eggs and egg products. National Food Safety Standard - Hygienic Practice for Eggs and Egg Products1 Application ScopeThis Standard specifies the basic requirements and management guidelines for sites, facilities and personnel during material purchase, processing, packaging, storage and transportation and others in the production process of eggs and egg products. This Standard applies to the production of eggs and egg products.2 Terms and DefinitionsFor the purposes of this document, the terms and definitions defined in GB 14881- 2013 apply.3 Site Selection and Factory EnvironmentAs specified in Article 3 of GB 14881-2013.4 Plant and workshop4.1 Design and layout 4.1.1 As specified in 4.1 of GB 14881-2013. 4.1.2 Processing premises shall be well designed and relevant facilities and equipment used for production shall be built and planned to preclude the breeding and contamination of microorganisms, especially the contamination of Salmonellae, and areas where eggs and other materials are received or stored shall be separated from areas in which final product preparation or packaging is conducted; areas used for storage, manufacture or handling of edible products should be separate and distinct from those used for inedible materials; areas for breaking, pasteurizing and filling shall be so separated as to protect against cross-contamination. 4.1.3 The construction and layout of the processing premises shall be such as to secure a regulated flow in the manufacturing process of eggs and egg products and shall provide for correct temperature/humidity conditions at all stages of the process; manufacture and processing shall not be conducted in the outdoor environment. 4.1.4 The cleanliness of work zones shall be graded in accordance with the 5.1.4 Wastes storage facilities As specified in 5.1.4 of GB 14881-2013. 5.1.5 Personal hygienic facilities As specified in 5.1.5 of GB 14881-2013. 5.1.6 Ventilation facilities As specified in 5.1.6 of GB 14881-2013. 5.1.7 Lighting facilities As specified in 5.1.7 of GB 14881-2013. 5.1.8 Storage facilities As specified in 5.1.8 of GB 14881-2013. 5.1.9 Temperature control facilities As specified in 5.1.9 of GB 14881-2013. 5.2 Equipment 5.2.1 Production equipment 5.2.1.1 General requirements As specified in 5.2.1.1 of GB 14881-2013. 5.2.1.2 Materials As specified in 5.2.1.2 of GB 14881-2013. 5.2.1.3 Design 5.2.1.3.1 As specified in 5.2.1.3 of GB 14881-2013. 5.2.1.3.2 Equipment and utensils shall be so designed and constructed as will prevent hygienic and contamination hazards and permit easy and thorough cleaning. 5.2.1.3.3 Machines and containers for the liquid egg shall be so constructed as to permit the ready elimination from the liquid egg supply of all the egg contents that are unfit for further processing, including shell. 5.2.2 Monitoring equipment As specified in 5.2.2 of GB 14881-2013. waste material shall be cleaned, as also shall the paved areas used for the storage of such waste receptacles, at least once a day. 6.6 Work clothes management As specified in 6.6 of GB 14881-2013.7 Food Materials, Food Additives and Food RelatedProducts 7.1 General requirements As specified in 7.1 of GB 14881-2013. 7.2 Food materials and packaging materials 7.2.1 Requirements for purchase and acceptance 7.2.1.1 The purchase and acceptance of food materials and packaging materials shall be as specified in Article 7 of GB 14881-2013. 7.2.1.2 The enterprise shall establish a supplier management system, which specifies the procedures for selection, auditing and evaluation of suppliers. 7.2.1.3 Evaluate the processes and safety measures of the suppliers; conduct on- site assessment or monitor processes for suppliers when necessary; and meanwhile, ensure raw materials come from non-epidemic areas. 7.2.1.4 The enterprise shall examine the product conformity certification documents; raw materials and packaging materials may only be used after they pass the acceptance. 7.2.1.5 When agricultural products in bulk are accepted, record at least the names, quantities, supplier contact information, dates of arrival, testing indexes and other information of agricultural products. 7.2.1.6 Ensure the raw materials purchased comply with relevant national laws, regulations and standards; and conduct testing regularly, at least once a year. 7.2.1.7 The manufacturing enterprise shall exercise strict control over the proportion of broken eggs during the transportation process, conduct inspection in accordance with the acceptance requirements of it and reject or handle independently after isolating unqualified materials. 7.2.2 Requirements for transportation and storage 7.2.2.1 Tools and vessels for transporting raw materials and packaging materials 8.6.6.2 Inspection Make control measures to ensure each egg passes inspection, monitor undesirable objects, blood streak and so on, and pick out unqualified eggs. 8.6.7 Key factor control for the manufacturing process of liquid egg products 8.6.7.1 Breaking Each egg shall be broken either by hand or machine; and breaking by crushing is not preferable, in order to prevent against microbial contamination and extraneous contamination. 8.6.7.2 Straining and collection The liquid egg shall be strained either by suitable strainers, centrifuges or other suitable equipment. Select the appropriate mesh number, make control measures to ensure the intactness and cleanliness of strainers, examine and clean strainers at least once each shift and replace strainers if necessary. Conduct cleaning strictly following relevant requirements, verify effects after cleaning and ensure the subsequent products will not be contaminated. 8.6.7.3 Temporary storage The temperature for the temporary storage of liquid egg shall not be higher than 7°C and conduct next treatment within 24 h to ensure microorganisms will not breed. 8.6.8 Key factor control for the manufacturing process of dried egg products 8.6.8.1 Powder spraying Ensure the water content in egg powder is within an appropriate range, control the temperature at air inlets and outlets, test the water content of each batch of egg powder and handle unqualified products properly. 8.6.8.2 Egg powder hot room treatment Monitor the temperature of the heat treatment room and egg powder centre,... ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al. 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