GB 8956-2016 PDF EnglishUS$90.00 · In stock · Download in 9 seconds
GB 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 procedure Status: Valid GB 8956: Historical versions
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 ContentsForeword... 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... 11ForewordThis 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 production1 ScopeThis 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 definitionsThe 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 environment3.1 It shall comply with the provisions of 3.1 of GB 14881-2013.4 Plant and workshop4.1 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 equipment5.1 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 management6.1 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 products7.1 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 process8.1 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 Packaging9 Tests9.1 It shall comply with the relevant provisions of chapter 9 in GB 14881-2013.10 Food storage and transportationIt shall comply with the relevant provisions of chapter 10 of GB 14881-2013.11 Product recall managementIt shall comply with the relevant provisions of chapter 11 of GB 14881-2013.12 TrainingIt shall comply with the relevant provisions of chapter 12 of GB 14881-2013.13 Management system and personnelIt shall comply with the relevant provisions of chapter 13 of GB 14881-2013.14 Records and document managementIt 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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