GB 17404-2016 (GB17404-2016) & related versions
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Good manufacturing practice of puffed food
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GB 17404-2016: PDF in English
GB 17404-2016
GB
NATIONAL STANDARD
OF THE PEOPLE’S REPUBLIC OF CHINA
National food safety standard – Hygienic
specification for manufacturing of puffed food
ISSUED ON. DECEMBER 23, 2016
IMPLEMENTED ON. DECEMBER 23, 2017
Issued by. National Health and Family Planning Commission of the PRC;
State 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 Contents
Foreword ... 3
1 Scope ... 4
2 Terms and definitions ... 4
3 Field selection and factory environment ... 4
4 Plant and workshop ... 4
5 Facilities and equipment ... 4
6 Hygienic management ... 5
7 Food ingredients, food additives and food related products ... 6
8 Food safety control in production process ... 7
9 Inspection ... 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 Guidelines for microbiological monitoring ... 11
procedures in puffed food processing ... 11
Foreword
This standard replaces GB 17404-1998 “Good manufacturing practice for
puffed food”.
As compared with GB 17404-1998, the main changes of this standard are as
follows.
- CHANGE the standard name into “National food safety standard - Hygienic
specification for manufacturing of puffed food”;
- MODIFY the standard structure;
- MODIFY the terms and definitions;
- ADD the terms on the product recall management and training;
- ADD Appendix A “Microbiological monitoring procedures for puffed food
processing”.
National food safety standard – Hygienic
specification for manufacturing of puffed food
1 Scope
This standard specifies the basic requirements and management criteria for
the fields, facilities and personnel of raw material procurement, processing,
packaging, storage and transportation in puffed food production.
This standard applies to the production of puffed food.
2 Terms and definitions
The terms and definitions in GB 14881-2013 apply to this standard.
2.1 Puffing
It refers to the process of volume expansion or texture loosening of the raw
materials after being heated or subject to pressure difference change.
3 Field selection and factory environment
It shall comply with the relevant provisions of Chapter 3 of GB 14881-2013.
4 Plant and workshop
4.1 Design and layout
4.1.1 It shall comply with the relevant provisions of clause 4.1 of GB
14881-2013.
4.1.2 It shall arrange different functional areas in accordance with the
production process requirements, such as batching area, extruding area,
molding area, baking area, frying area, and the areas having relative high
cleanliness requirements including flavor endowing area, cooling area, and
packaging area, etc.
4.2 Building internal structure and materials
It shall comply with the relevant provisions of clause 4.2 of GB 14881-2013.
5 Facilities and equipment
5.1 Facilities
insects, AND they shall not be mixed with odor substances. During the
preventative fumigation to avoid pest pollution, the fumigation place, personnel,
reagents, and follow-up treatment shall comply with the relevant provisions.
7.2.6 When thawing the frozen raw materials, it shall control the thawing
temperature and time, to prevent the deterioration or corruption of raw
materials.
7.2.7 When using the uncleaned fresh raw materials, such as potatoes, fruits
and vegetables, etc., they shall be cleaned, AND the production water shall
comply with the requirements of GB 5749. If the processing water is recycled,
it shall take the necessary measures to avoid cross-contamination of raw
materials.
7.3 Food additives
It shall comply with the relevant provisions of clause 7.3 in GB 14881-2013.
7.4 Food related products
It shall comply with the relevant provisions of clause 7.4 of GB 14881-2013.
7.5 Others
It shall comply with the relevant provisions of clause 7.5 in GB 14881-2013.
8 Food safety control in production process
8.1 Product contamination risk control
8.1.1 It shall comply with the relevant provisions of clause 8.1 in GB
14881-2013.
8.1.2 As for the key processes that need to be controlled in the production
process, such as cooking, kneading, frying, baking, flavoring and other
processes, it shall establish corresponding operating procedures.
8.1.2.1 Potatoes, fruits and vegetables and other fresh raw materials shall be
properly sorted or cut after cleaning to ensure compliance with food safety
requirements.
8.1.2.2 In the process of cooking and kneading, it shall control the temperature,
time, and pressure (high pressure steaming), etc., AND keep the records.
8.1.2.3 Oils used in the process of frying shall comply with the corresponding
food safety standards. In the frying process, it shall control the frying
temperature, time, vacuum (in case of vacuum frying), and oil quality changes.
After frying, it shall pre-cool it in time AND avoid the formation of condensate in
the package.
8.4.1 It shall comply with the relevant provisions of clause 8.4 of GB
14881-2013.
8.4.2 As for the products using the extrusion process, the materials of the
extruder screw and sleeve shall comply with the food safety requirements,
AND it shall monitor the wearing conditions of the extrusion equipment, and
replace it in time if necessary.
8.5 Packaging
8.5.1 It shall comply with the relevant provisions of clause 8.5 in GB
14881-2013.
8.5.2 The product shall take appropriate measures before being packaged, to
ensure that the product does not deteriorate due to condensation in the
packaging bag.
8.5.3 It shall be packaged by waterproof impermeable materials, AND the seal
shall be tight to avoid moisture absorption.
8.5.4 If using the desiccant, desiccant packaging shall be complete, AND it
shall take appropriate measures to avoid contaminating other products during
dosing.
8.5.5 Accessories within the package (such as toys, small cards, etc.) as gifts
shall be packaged separately, AND it shall take measures to avoid cross
contamination. The packaging materials shall comply with the requirements of
the relevant standards.
9 Inspection
It shall comply with the relevant provisions of Chapter 9 of 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.
......
| Standard ID | GB 17404-2016 (GB17404-2016) | | Description (Translated English) | Good manufacturing practice of puffed food | | Sector / Industry | National Standard | | Classification of Chinese Standard | X09 | | Word Count Estimation | 7,784 | | Date of Issue | 2016-12-23 | | Date of Implementation | 2017-06-23 | | Older Standard (superseded by this standard) | GB 17404-1998 | | Regulation (derived from) | National Health and Family Planning Commission Notice No.17 of 2016 |
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