Hygienic Standard For Export Beverage Processing Enterprises

< p > hygienic standard for export beverage processing enterprises < /p >

< p > full text < /p >.

< p > 1. The basis and application scope < /p >

< p > 1.1 the specification is formulated according to the hygienic requirements for export food factories and storehouses.

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< p > 1.2 this specification applies to the sanitary registration of various export beverages (including beer and the same below).

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< p > 2 health quality management < /p >

< p > 2.1 export beverage processing enterprises should establish a quality system to ensure the hygiene of exported food, and formulate and guide the quality of < /p >.

< p > Quality Manual for quantity system operation.

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< p > 2.2 the hygienic quality system of export beverage processing enterprises should include: the duties and responsibilities of various organizations and all kinds of personnel, < < /p >.

< p > procedures and work requirements; hygienic requirements for places, facilities, appliances, raw materials, accessories, processing and processing personnel; < /p >

< p > work records and inspection requirements, as well as self correction requirements.

The basic contents that should be embodied in the quality manual: < /p >

< p > 2.2.1 health quality policy and health quality target; < /p >

< p > 2.2.2 organization and its responsibilities, work procedures and work requirements; < /p >

< p > 2.2.3 the job responsibilities, working procedures and work requirements of personnel at all levels; < /p >

< p > 2.2.4 requirements and control of environmental hygiene; < /p >

< p > 2.2.5 requirements and control of workshop and facilities hygiene; < /p >

< p > 2.2.6 requirements and control of raw materials and excipients hygienic quality; < /p >

< p > 2.2.7 hygiene requirements and control of processing personnel; < /p >

< p > 2.2.8 requirements and control of hygienic quality; < /p >

< p > 2.2.9 requirements and control for packaging, storage and pportation hygiene; < /p >

< p > 2.2.10 requirements for hygienic inspection of products; < /p >

< p > 2.2.11 documents and quality records control; < /p >

< p > 2.2.12 internal audit of quality system.

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< p > 3 environmental hygiene < /p >

< p > 3.1, export beverage processing enterprises shall not be built in areas where food hygiene is prohibited. The plants around the factory should be clean and hygienic, without physical or < /p >.

< p > chemical, biological and other pollution sources.

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< p > 3.2 the road surface of the factory area is neat, clean, and no water is accumulated. The main passageways are paved with cement and other rigid pavement, and the open space should be greening.

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< p > 3.3 the factory area should be laid out according to the technological requirements, and the production area should be segregated from the living area.

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< p > 3.4, no other products that are harmful to food hygiene can be produced or stored in the factory area. No harmful gas harmful to food hygiene can be found. < /p >

< p > flavor, toxic and harmful gases.

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< p > 3.5 there is a reasonable water supply and drainage system in the factory area.

Waste should be stored away from the workshop and cleaned up in time.

Abandonment < /p >

The discharge and disposal of P should conform to the relevant regulations of the state on environmental protection.

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< p > 3.6 the washroom should have flushing, washing hands, flies and insect proof facilities. The walls and floors are easy to clean and disinfect, and keep < /p >.

< p > clean.

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< p > 4 workshop and facility sanitation < /p >

< p > 4.1 workshop area and processing capacity to adapt, the layout of the process is reasonable.

Well drained and well ventilated.

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< p > 4.2 workshop floor should be made of anti-skid, solid and corrosion resistant materials, flat, no water, easy to clean and disinfect, < /p >

< p > keep clean; the drains and vents connected to the outside of the workshop should have anti fly, pest control and anti mouse devices.

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< p > 4.3 the walls and ceilings in workshop are non-toxic, light colored, waterproof, mildew proof, easy to fall off and easy to clean. < /p >

< p > the wall angle, the corner, the column angle and the top angle are radian.

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< p > 4.4 workshop doors and windows made of light colored, smooth, easy to clean, impervious and corrosion-resistant solid materials.

The process is < /p >.

< p > doors and windows with frequent opening and closing should be provided with rusty screen doors, screens or other anti insect and anti flies facilities.

With a built-in window sill, its mesa is < /p >.

< p > should be about 45 degrees downward.

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< p > 4.5 there are flushing devices, hand sanitizing facilities and ventilating devices in the toilets connected with workshops, with washing supplies and < /p >

< p > dry hand products which do not cause cross contamination. The faucet is a non manual switch. Doors and windows are not directly opened to the workshop. The room should be kept clean, < /p >.

< p > good ventilation.

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< p > 4.6 there is a shoe disinfectant pool at the entrance of the workshop.

Sufficient quantity of hand washing should be provided at the appropriate location of workshop entrance and workshop < /p >.

< p > disinfection facilities, with washing supplies and disinfectant and non cross contamination of dry hand products, faucet is a non manual switch.

Raw material < /p >

< p > set up wheel disinfection tank when necessary at the entrance.

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< p > 4.7 workshop water supply, gas supply, power supply to meet production needs.

The illuminance of lighting facilities in operation area is not less than 220LU < /p >.

< p > X, the illumination above the inspection area is not less than 540LUX, and the illuminance of the bottle light source must be above 1000LUX.

Car < /p >

The lighting facilities above the P production line should be equipped with protective covers.

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< p > 5 raw materials, excipients and processing water sanitation < /p >

< p > 5.1 raw materials and excipients must comply with the relevant hygienic standards and regulations. They have factory qualification certificates and pass the factory hygiene inspection to < /p >.

< p > grid.

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< p > 5.2 fruit and vegetable materials and excipients (including hops) must be fresh or refrigerated, with normal quality and no insect pest > /p >.

< p > harmful, no decay, no moldy deterioration.

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< p > 5.3 strictly prohibit the use of additives which are not permitted by importing countries.

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< p > 5.4 raw materials and accessories should be stored in the special repository after entering the plant.

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< p > 5.5 the carbon dioxide used in beverages should be treated by the purification system, and should be in line with the state's liquid carbon dioxide standard < /p >.

Purity of < p >.

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< p > 5.6 processing water must conform to the national hygienic standard for drinking water.

The hygienic examination of water quality is not less than two times a year.

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< p > 6 hygiene of processing personnel < /p >

< p > 6.1 in food processing, inspection, packaging and production management personnel at least once a year for health check, if necessary, < /p >.

< p > for temporary health examination; new factory personnel must be qualified after medical examination.

Set up employee health record.

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< p > 6.2 all patients with gastrointestinal tract infectious diseases including dysentery, typhoid fever and viral hepatitis (including pathogen carriers), active lung < /p >

< p > tuberculosis, suppurative or exudative skin diseases and other diseases that are harmful to food hygiene must be removed from food processing and inspection < /p >

< p > post.

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< p > 6.3, the processing and inspection personnel must keep their personal cleanliness. When they enter the workshop, they must wear workwear, cap and hair net and wear < /p >.

< p > mask, wash hands according to the prescribed disinfection, if necessary, be drenched and vacuumed.

No ornaments and watches should be worn while working.

Work < /p >

< p > clothing should be centralized management, regular cleaning, disinfection, pceiver.

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< p > 6.4, the company regularly processes health education and training for its employees, and the employees of the new factory should be qualified by health examination before they can < /p >.

< p > post.

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< p > 7 processing sanitation < /p >

< p > 7.1, the key control points in the process should be determined, and the operation procedures should be worked out and monitored continuously and effectively.

The monitoring loss is < /p >.

Products with < p > effective period should be segregated in time and effective corrective actions should be taken.

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< p > 7.2 all equipment, operation tables, tools and ingredients containers should be cleaned and sterilized regularly during processing.

It should be directly connected to < /p >.

< p > instruments and workers' hands were tested for bacterial count.

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< p > 7.3 beverage containers should be thoroughly cleaned according to the prescribed procedures before being used. After washing, they can be put into use after being inspected.

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Less than P > 7.4, the pipe joints of conveying beverage are tight, smooth and no rust.

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< p > 7.5 the process of mixing, filtering, canning and so on should prevent pollution from foreign materials.

The beverage that needs to be sterilized by heating should be pressed < /p >.

< p > sterilization procedure.

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< p > 7.6 bottle inspection process should set up a light penetration inspection table, equipped with sufficient number of bottle inspection personnel who meet the operating conditions.

Check < /p >.

< p > bottle workers should not work for more than 40 minutes.

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< p > 8 packaging, pportation and storage hygiene < /p >

< p > 8.1 the packaging materials must conform to < a href= "http://zs.sjfzxm.com/" > hygienic standard < /a >, should be stored in dry and ventilated special store, marked clearly.

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< p > 8.2 the finished product storehouse should have a pad to make the product at least 15 centimeters away from the ground, and at least 60 "/p" from the wall.

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The stacking height is reasonable.

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< p > 8.3 the temperature and humidity of the raw material storehouse and the finished product library conform to the technological requirements. The thermal storage and cold storage should be equipped with a corrected automatic temperature < /p >.

< p > recording device.

Keep clean in the storehouse, regularly sterilize, defrost, eliminate peculiar smell, have mildew proof, rodent proof, pest control facilities.

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< p > 9 product hygiene inspection < /p >

< p > 9.1 enterprises must set up independent inspection organizations which are suitable for processing capability, and can carry out microbiological, physicochemical and other items < /p >

< p > objective test.

Equipped with the corresponding health inspection personnel, and according to the regulations, after training and examination, a qualified certificate can be obtained.

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< p > 9.2 the inspection institution must have the inspection facilities and instruments and equipment needed for the inspection work, and the instruments and equipment must be < /p >.

< p > regular calibration.

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< p > 9.3 the inspection institution must inspect the raw materials, accessories and semi-finished products according to standard sampling and issue < a href= "http://sjfzxm.com/DESIGN/designer/index.asp" > inspection report < /a >.

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< p > 9.4 should be timely segregated and feedback information on the unqualified inspection, and corrective actions should be taken in time in the process of processing.

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< p > 9.5 the finished products must be inspected according to the production batch before the factory is released, and the inspection report should be issued.

The inspection report should be signed according to the prescribed procedures < /p >.

< p > hair.

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< p > 9.6, the inspection authority should have the right of veto on product quality.

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< p > 10 file and quality record < /p >

< p > 10.1, control procedures for approval, modification and release of quality system documents and related materials should be stipulated.

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< p > 10.2 all the sites related to the quality system must use the same version of valid documents.

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P > 10.3 should have a complete and normative record of the activities related to the operation of the quality system.

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< p > 10.4, the collection, cataloguing, archiving, keeping and handling of quality records should be specified.

All records are at least < /p >.

< p > should be preserved for one year.

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< p > 11 < a href= "http://www.91se91.com/news/index_s.asp > > quality system < /a > internal audit < /p >

< p > 11.1 enterprises should establish internal quality audit procedures, at least half a year for internal quality system operation internal /p <.

< p > audit.

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< p > 11.2 internal quality audit shall be carried out by trained qualified personnel who are not directly responsible for the audited part.

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< p > 11.3, effective corrective actions should be taken in time for problems found in the audit.

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