GB 12693-2023 (GB12693-2023) & related versions
GB 12693-2023: PDF in English
GB 12693-2010
GB
NATIONAL STANDARD
OF THE PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard
Good Manufacturing Practice for Milk Products
ISSUED ON. MARCH 26, 2010
IMPLEMENTED ON. DECEMBER 1, 2010
Issued by. Ministry of Health of the People's Republic of China
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative references ... 4
3 Terms and Definitions ... 4
4 Site selection and factory environment ... 4
5 Factory buildings and workshops ... 4
6 Equipment ... 8
7 Hygiene management ... 9
8 Requirements for raw materials and packing materials ... 12
9 Food safety control in production ... 13
10 Inspection ... 15
11 Storage and transport of products ... 16
12 Product tracing and recall ... 16
13 Training ... 16
14 Management institution and personnel ... 17
15 Record and document management ... 17
Annex A ... 19
Foreword
This Standard replaces GB 12693-2003 Good Manufacturing Practice for Dairy Product Factory
and GB/T 21692-2008 Hygienic Practice for Dried Milk.
This Standard corresponds to CAC/RCP 1-1969, Rev.4-2003 Recommended International Code of
Practice General Principles of Food Hygiene and CAC/RCP 57-2004 Code of Hygienic Practice
for Milk and Milk Products of Codex Alimentarius Committee (CAC). This Standard is not
equivalent to CAC/RCP 1-1969, Rev.4-2003 and CAC/RCP 57-2004. This Standard also refers to
(EC) No. 852/2004 On the Hygiene of Foodstuffs and (EC) No. 853/2004 Laying Down Specific
Hygiene Rules for Food of Animal Origin.
Compared with over GB 12693-2003 and GB/T 21692-2008, the main changes in this Standard are
as follows.
-- Modify the name of this Standard to Good Manufacturing Practice for Milk Products;
-- Adjust the applicable scope. Emphasize that this Standard is applicable to various dairy
enterprises;
-- Modify the provision framework of the Standard;
-- Emphasize the requirements for food safety control in raw material entry and production
process and contamination prevention in the whole manufacturing process of product
transport and storage;
-- Adjust the manufacturing equipment. Define the requirements for layout, materials and design
on the manufacturing equipment in terms of preventing microbial, chemical and physical
contamination;
-- Delete hardware requirements in laboratory construction;
-- Add relevant requirements for purchase, acceptance, transport and storage of raw materials;
-- Emphasize the food safety control of manufacturing process. Develop major measures for
controlling microbial, chemical and physical contamination;
-- Add requirements for packaging materials and their use;
-- Add control indicators, monitoring and recording requirements of critical control points;
-- Add specific requirements for product tracing and recall; and
-- Add requirements for management of records and documents.
Annex A of this Standard is informative.
The previous editions replaced by this Standard are as follows.
-- GB 12693-1990, GB 12693-2003; and
-- GB/T 21692-2008.
National Food Safety Standard
Good Manufacturing Practice for Milk Products
1 Scope
This Standard is applicable to the manufacturers which process various milk products, by
using cow milk (or goat milk) and its processed products as the main raw materials.
2 Normative references
Documents referenced in this Standard are indispensable for application of this Standard.
For dated references, only the dated edition is applicable to this Standard. For undated
references, the latest edition (including all amendments) referred to is applicable to this
Standard.
3 Terms and Definitions
3.1 Cleaning work area
Work areas with high cleanliness requirement, such as workshops for storage, filling and
inner packing of bare semi-products.
3.2 Quasi-cleaning work area
Work areas with cleanliness requirement lower than that of cleaning work area, such as
raw material pre-processing workshop.
3.3 Commonly work area
Work areas with cleanliness requirement lower than that of quasi-cleaning work area,
such as milk collecting workshop, raw material warehouse, packing material warehouse,
outer packing workshop and finished products warehouse.
4 Site selection and factory environment
Relevant provisions of GB 14881 shall be followed.
5 Factory buildings and workshops
5.1 Design and layout
5.1.1 All new, expansion and reconstruction projects shall be designed and constructed
according to relevant national provisions.
5.1.2 The layout of factory buildings and workshops shall be capable of preventing cross
contamination in processing of milk products, and avoiding contact with toxic substances
and unclean substances.
5.3 Facilities
5.3.1 Water supply facilities
5.3.1.1 Water supply facilities shall ensure that the quality, pressure, volume, etc. of water of
productive use are in line with production requirements.
5.3.1.2 Water supply equipment and tools shall be granted with product hygienic licenses in
terms of health and safety of drinking water issued by health administrative agencies at or
above the provincial level.
5.3.1.3 The inlet and outlet of water supply facilities shall be additionally provided with safety
and health facilities to prevent food contamination due to entry of animals and other
substances.
5.3.1.4 Water supply facilities using secondary water supply shall comply with the provisions of
GB 17051.
5.3.1.5 Water supply process using self-contained water sources shall comply with relevant
hygienic requirements for centralized drinking water supply organizations issued by the
national health administration.
5.3.1.6 The piping system of non-drinking water not in contact with food (e.g. cooling water,
sewage or wastewater) shall be obviously distinguished and separated from the piping
system of production water, without reverse flow or interaction.
5.3.1.7 The quality of production water shall comply with provisions of GB 5749.
5.3.2 Drainage system
5.3.2.1 Appropriate drainage system shall be equipped. And products and production water shall
be protected from contamination during design and construction.
5.3.2.2 The drainage system shall be sloping, unblocked and easily cleaned. And the joint
between the side and bottom of drainage ditches shall be round-angled.
5.3.2.3 Floor drains with water seal shall be installed at the inlet of the drainage system to
prevent entry of solid wastes and escape of foul air.
5.3.2.4 Production water supply pipeline shall not be arranged in and below the drainage system.
5.3.2.5 The outlet of the drainage system shall be provided with devices to prevent intrusion of
animals.
5.3.2.6 Indoor drainage shall flow from areas with high cleanliness requirement to areas with low
cleanliness requirement. And there shall be design element of preventing reverse flow of
wastewater.
5.3.2.7 Wastewater shall be drained to waste water treatment system or treated in other
appropriate way.
5.3.3 Cleaning facilities
5.3.7.2 Storage places shall be separately arranged depending on different natures of raw
materials, semi-finished products, finished products, packing materials, etc. And cold
storages (refrigerators) shall be provided when necessary. When items of different
natures are stored in the same warehouse, the items shall be properly isolated (e.g. by
categories, racks or zones) and clearly labeled.
5.3.7.3 Warehouses shall be constructed with non-toxic and firm materials, have flat ground for
easy ventilation, and shall be provided with devices for preventing intrusion of animals
(for example, rat guards or ditches shall be arranged at the doors of warehouses).
5.3.7.4 Warehouses shall be provided with sufficient pallets (article storage racks). And an
appropriate distance shall be kept between articles and walls and the ground for
ventilation and articles handling.
5.3.7.5 Cold storages (refrigerators) shall be equipped with thermometers, temperature detectors
or automatic temperature recorders capable of correctly indicating indoor temperature of
warehouses and timely monitoring and recording temperature.
6 Equipment
6.1 Production equipment
6.1.1 General requirements
6.1.1.1 Production equipment adapted to the varietie...
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| Standard ID | GB 12693-2023 (GB12693-2023) | | Description (Translated English) | (National food safety standards: bacterial culture preparations for food processing) | | Sector / Industry | National Standard | | Classification of Chinese Standard | X09 | | Word Count Estimation | 4,437 | | Date of Issue | 2023-09-06 | | Date of Implementation | 2024-09-06 | | Issuing agency(ies) | National Health Commission of the People's Republic of China, State Administration for Market Regulation | | Summary | This standard applies to bacterial strain preparations for food processing, including bacterial strain preparations used for food fermentation or added to food as raw materials. It is not applicable to directly edible products and distiller's yeast, red yeast rice, etc. produced by solid-state fermentation technology. |
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