The standard is divided into 14 chapters, including: scope, terms and definitions, site selection and factory environment, factories and workshops, facilities and equipment, hygiene management, food raw materials, food additives and food-related products, food safety control and inspection during production, food storage and transportation, product recall management, training, management system and personnel, records and document management. The appendix "Guide to Microbial Monitoring Procedures in Food Processing" provides strong guidance for food production enterprises to establish monitoring procedures in view of the microbial pollution factors that are difficult to control in food production.
catalogue
1
2 scope
3 Terms and definitions
4 site selection and factory environment
5 Factory buildings and workshops
6 facilities and equipment
7 health management
8 food raw materials, food additives and food-related products
9 food safety control in the production process
10 test
1 1 food storage and transportation
12 product recall management
13 training
14 management system and personnel
15 record and file management
16 appendix a
17 Purpose Significance
1 Preface editor
This standard replaces GB14881-1994 General Hygienic Standard for Food Enterprises.
Compared with GB14881-1994, the main changes of this standard are as follows:
-The standard name has been modified;
-Revised standard structure;
-Added terms and definitions;
-The requirements for food safety control in the whole process of food production, such as raw materials, processing, product storage and transportation, were emphasized, and the main measures for controlling biology, chemistry and physical contamination were formulated;
-Modify the relevant contents of production equipment, and put forward requirements for the layout, materials and design of production equipment from the perspective of preventing biology, chemistry and physical contamination;
-Relevant requirements for procurement, acceptance, transportation and storage of raw materials have been increased;
-Specific requirements for product traceability and recall have been increased;
-Increased requirements for record and document management.
-Added Appendix A "Guide to Microbial Monitoring Procedures in Food Processing Environment". [2]
2 range editing
This standard specifies the basic requirements and management criteria for places, facilities and personnel in the process of purchasing, processing, packaging, storage and transportation of raw materials.
This standard is applicable to the production of various foods. If it is really necessary to formulate special hygiene standards for the production of certain foods, it should be based on this standard. [2]
3 Editing of terms and definitions
2. 1 pollution
Introduction of biological, chemical and physical contamination factors in food production.
2.2 pests
Adverse effects caused by insects, birds, rodents and other organisms (including flies, cockroaches, sparrows, mice, etc.). ).
2.3 food processing personnel
Operators who are in direct contact with packaged or unpacked food, food equipment and utensils, and food contact surfaces.
2.4 contact surface
A surface that can be touched by equipment, tools, human body, etc.
2.5 separation
By leaving a certain space between items, facilities and areas, rather than setting up physical barriers for isolation.
2.6 separation
Isolation is carried out by setting up physical barriers, such as walls, sanitary barriers, masks or separate rooms.
2.7 Food processing places
Buildings and places used for food processing, as well as other buildings, places and surrounding environment, are managed in the same way. 2.8 monitoring
Observe or measure according to the preset methods and parameters to evaluate whether the control link is controlled.
2.9 work clothes
According to the requirements of different producing areas, special clothing is equipped to reduce the risk of food contamination by food processors. [2]
4 site selection and factory environment editing
3. 1 site selection
3. 1. 1 The factory should not choose areas with significant food pollution. If a place has obvious adverse effects on food safety and food edibility, and cannot be improved by taking measures, you should avoid building a factory at that address.
3. 1.2 The factory should not choose an address where hazardous wastes, dust, harmful gases, radioactive substances and other diffuse pollution sources cannot be effectively removed.
3. 1.3 It is not advisable to choose the area in the factory that is prone to floods. If it is difficult to avoid it, necessary preventive measures should be designed.
3. 1.4 There should be no potential places where a large number of pests breed around the factory. If it is difficult to avoid, necessary preventive measures should be designed.
3.2 Factory environment
3.2. 1 The potential pollution risk brought by the environment to food production should be considered, and corresponding measures should be taken to minimize it.
3.2.2 The factory layout is reasonable, the functional areas are clearly divided, and appropriate separation or isolation measures are taken to prevent cross-contamination.
3.2.3 The roads in the factory area shall be paved with concrete, asphalt or other hard materials; Necessary measures should be taken in the open space, such as laying cement, floor tiles or lawns, to keep the environment clean and prevent dust and water accumulation in normal weather.
3.2.4 Plant greening should keep a proper distance from the production workshop, and maintain vegetation regularly to prevent the breeding of pests.
3.2.5 The factory should have an appropriate drainage system.
3.2.6 Living quarters such as dormitories, canteens and employees' entertainment facilities should be kept at an appropriate distance or separated from the production area. [2]
5 Workshop and Workshop Editor
4. 1 Design and layout
4. 1. 1 The internal design and layout of the plant and workshop should meet the requirements of food hygiene operation and avoid cross-contamination in food production.
4. 1.2 The design of the factory building and workshop should be rationally arranged according to the production process to prevent and reduce the risk of product pollution.
4. 1.3 Workshops and workshops should reasonably divide the operation areas and adopt effective separation or isolation according to product characteristics, production technology, production characteristics and requirements for cleanliness in the production process. For example, it can usually be divided into clean operation area, quasi-clean operation area and general operation area; Or clean the operation area and the general operation area. The general operation area should be separated from other operation areas.
4. 1.4 The inspection room in the factory building should be separated from the production area.
4. 1.5 The area and space of the workshop should be adapted to the production capacity, which is convenient for equipment placement, cleaning and disinfection, material storage and personnel operation.
4.2 Building internal structure and materials
4.2. 1 internal structure
The internal structure of the building should be easy to maintain, clean or disinfect. It should be made of suitable durable materials.
ceiling
4.2.2. 1 The ceiling shall be made of non-toxic, tasteless, suitable for production requirements and easy to observe the cleanliness; If you spray paint directly on the inner layer of the roof as the ceiling, you should use non-toxic, odorless, mildew-proof, non-easy to fall off and easy to clean paint.
The suspended ceiling in 4.2.2.2 should be easy to clean and disinfect, which is not conducive to the vertical dripping of condensed water in the structure and to prevent the breeding of pests and molds.
4.2.2.3 steam, water, electricity and other pipeline accessories should avoid being exposed above food; When necessary, there should be devices or measures to prevent dust flying and water droplets falling.
wall
4.2.3. 1 The walls and partitions shall be made of non-toxic and tasteless impermeable materials, and the walls within the operating height range shall be flat, not easy to scale and easy to clean; If paint is used, it should be non-toxic, tasteless, mildew-proof, not easy to fall off and easy to clean.
4.2.3.2 wall, partition, ground junction should be reasonable in structure, easy to clean, and can effectively avoid dirt accumulation. For example, set the diffuse surface interface.
Doors and windows
4.2.4. 1 doors and windows should be closed tightly. The surface of the door should be smooth, anti-adsorption, impervious and easy to clean and disinfect. It should be made of waterproof, strong and non-deformable materials.
The door between the clean working area and the quasi-clean working area in 4.2.4.2 and other areas should be closed in time.
4.2.4.3 window glass should use non-fragile materials. If ordinary glass is used, necessary measures should be taken to prevent broken glass from polluting raw materials, packaging materials and food.
If window sills are provided in 4.2.4.4, their structures should avoid dust accumulation and be easy to clean. Openable windows should be equipped with insect-proof screens that are easy to clean.
landing
4.2.5. 1 The floor shall be made of non-toxic, odorless, impervious and corrosion-resistant materials. The structure of the ground should be conducive to the needs of sewage discharge and cleaning.
The ground in 4.2.5.2 should be smooth, non-slip, crack-free, easy to clean and disinfect, and appropriate measures should be taken to prevent water accumulation. [2]
6 facilities and equipment editing
5. 1 facilities
5. 1. 1 water supply facilities
5.1.1.15.1.1should ensure that the water quality, water pressure, water quantity and other requirements meet the production needs.
5. 1. 1.2 The water quality of food processing water shall comply with the provisions of GB 5749, and foods with special requirements for the water quality of processing water shall comply with the corresponding provisions. The quality of indirect cooling water, boiler water and other food production water should meet the production needs.
5. 1. 1.3 Water used for food processing and other water not in contact with food (such as indirect cooling water, sewage or wastewater) should be transported in completely separated pipelines to avoid cross-contamination. Each piping system should be clearly marked for easy identification.
5. 1. 1.4 Self-provided water sources and water supply facilities shall comply with relevant regulations. Products involved in drinking water hygiene and safety used in water supply facilities shall also comply with the relevant provisions of the state.
5. 1.2 Drainage facilities
5. 1.2. 1 The design and construction of the drainage system shall ensure smooth drainage and facilitate cleaning and maintenance; It should meet the needs of food production and ensure that food, production and clean water are not polluted.
5. 1.2.2 A floor drain with water seal shall be installed at the entrance of the drainage system to prevent solid waste from entering and polluted air from escaping.
5. 1.2.3 Appropriate measures should be taken at the outlet of the drainage system to reduce the risk of pests.
5. 1.2.4 The direction of indoor drainage should flow from areas with high cleanliness requirements to areas with low cleanliness requirements, and there should be a design to prevent backflow.
5. 1.2.5 Proper treatment should be carried out before sewage discharge to meet the national regulations on sewage discharge.
5. 1.3 Cleaning and disinfection facilities
Adequate special cleaning facilities for food, tools and equipment shall be provided, and appropriate disinfection facilities shall be provided when necessary. Measures should be taken to avoid cross-contamination caused by cleaning and disinfection equipment.
5. 1.4 waste storage facilities
Special waste storage facilities with reasonable design, anti-leakage and easy cleaning shall be provided; Facilities and containers for waste storage in the workshop should be clearly marked. When necessary, temporary waste storage facilities should be set up in appropriate places, and classified storage should be carried out according to the characteristics of waste.
5. 1.5 personal hygiene facilities
5. 1.5. 1 The dressing room should be set at the entrance of the production site or workshop; If necessary, a dressing room can be set at the entrance of a specific operation area as needed. The dressing room should ensure that work clothes are placed separately from personal clothes and other items.
5. 1.5.2 at the entrance of the production workshop and at necessary places in the workshop, facilities for changing shoes (wearing shoes) or work shoes boots disinfection facilities shall be set up. If work shoes boots disinfection facilities are set, their specifications and dimensions should meet the disinfection needs.
5. 1.5.3 Provide toilets as required, and the structure, facilities and internal materials of toilets should be easy to keep clean; Hand washing facilities should be set up in the proper position of the bathroom. Toilets shall not be directly connected with food production, packaging or storage areas.
5. 1.5.4 hand washing, hand drying and disinfection facilities should be set at the entrance of the cleaning operation area; If necessary, hand washing and/or disinfection facilities should be added at appropriate positions in the operation area; The faucet switch matched with disinfection facilities should be non-manual.
5. 1.5.5 The number of faucets in hand-washing facilities should match the number of food processors of the same grade, and cold and hot water mixers should be set if necessary. The washbasin should be made of smooth, impervious and easy-to-clean materials, and its design and structure should be easy to clean and disinfect. Simple and easy-to-understand hand washing methods should be marked in a prominent position near hand washing facilities.
5. 1.5.6 According to the cleanliness requirements of food processors, shower rooms, shower rooms and other facilities can be set up when necessary.
5. 1.6 Ventilation facilities
5. 1.6. 1 Appropriate natural ventilation or artificial ventilation measures shall be taken; When necessary, the temperature and humidity of the production environment should be effectively controlled by natural ventilation or mechanical facilities. Ventilation facilities should avoid air flowing from the operating area with low cleanliness requirements to the operating area with high cleanliness requirements.
5. 1.6.2 Set the air inlet position reasonably, and keep an appropriate distance and angle from the air outlet, outdoor garbage storage device and other pollution sources. The air inlet and air outlet should be equipped with nets and other facilities to prevent the invasion of pests. Ventilation and exhaust facilities should be easy to clean, repair or replace.
5. 1.6.3 If air needs to be filtered and purified in the production process, an air filtering device should be installed and cleaned regularly.
5. 1.6.4 according to the production needs, dust removal facilities shall be installed when necessary.
5. 1.7 lighting facilities
5. 1.7. 1 There should be sufficient natural lighting or artificial lighting in the factory building, and the luster and brightness should meet the needs of production and operation; The light source should make the food appear true color.
5. 1.7.2 If it is necessary to install lighting facilities directly above exposed food and raw materials, safety lighting facilities shall be used or protective measures shall be taken.
5. 1.8 storage facilities
5. 1.8. 1 should have storage facilities suitable for the quantity and storage requirements of the products produced.
5. 1.8.2 The warehouse shall be made of non-toxic and solid materials; The warehouse floor should be flat to facilitate ventilation. The design of the warehouse should be easy to maintain and clean, prevent pests from hiding, and should have devices to prevent pests from invading.
5. 1.8.3 raw materials, semi-finished products, finished products, packaging materials, etc. Should be stored separately according to different properties, or packaged in different areas, and clearly marked to prevent cross-contamination. When necessary, the warehouse should be equipped with temperature and humidity control facilities.
5. 1.8.4 The stored articles should be kept at a proper distance from the wall and the ground to facilitate air circulation and article handling.
5. 1.8.5 Detergents, disinfectants, pesticides, lubricants, fuels and other substances should be packed safely and clearly marked, and should be placed separately from raw materials, semi-finished products, finished products and packaging materials.
5. 1.9 temperature control facilities
5. 1.9. 1 According to the characteristics of food production, corresponding heating, cooling, freezing and other facilities and temperature monitoring facilities should be provided.
5. 1.9.2 According to production needs, facilities for controlling room temperature can be set up.
5.2 Equipment
5.2. 1 production equipment
general requirements
Production equipment suitable for production capacity should be equipped and arranged in an orderly manner according to the technological process to avoid cross-contamination.
5.2. 1.2 material
5.2. 1.2. 1 Equipment and appliances in contact with raw materials, semi-finished products and finished products shall be made of non-toxic, odorless, corrosion-resistant materials, and shall be easy to clean and maintain.
5.2. 1.2.2 The surfaces of equipment, tools and utensils that come into contact with food should be made of smooth, non-absorbent materials that are easy to clean, maintain and disinfect, and will not react with food, detergents and disinfectants under normal production conditions and remain intact.
5.2. 1.3 design
5.2. 1.3. 1 All production equipment shall be designed and constructed to avoid mixing parts, metal chips, lubricating oil or other pollution factors with food, and shall be easy to clean and disinfect, and easy to check and maintain.
5.2. 1.3.2 The equipment shall be fixed on the wall or floor without gaps, or there shall be enough space between the floor and the wall during installation for cleaning and maintenance.
Monitoring equipment
Equipment used for monitoring, control and recording, such as pressure gauges, thermometers and recorders, should be calibrated and maintained regularly.
5.2.3 Equipment maintenance and repair
Equipment maintenance system should be established, and daily maintenance of equipment should be strengthened, regularly maintained and recorded in time. [2]
7 health management editor
6. 1 Health Management System
6. 1.65438+
6. 1.2 according to the characteristics of food and the hygienic requirements in the production and storage process, establish a monitoring system for key control links that is of great significance to ensure food safety, and implement it well, check it regularly, and correct problems in time when found.
6. 1.3 A hygiene monitoring system shall be established for the production environment, food processors, equipment and facilities, and the scope, objects and frequency of internal monitoring shall be formulated. Record and archive the monitoring results, regularly check the implementation and effect, and make timely rectification when problems are found.
6. 1.4 Establish cleaning and disinfection system and cleaning and disinfection equipment management system. Equipment and instruments before and after cleaning and disinfection should be stored separately to avoid cross-contamination.
6.2 Hygienic management of factories and facilities
6.2. 1 All facilities in the factory shall be kept clean, and any problems found shall be repaired or updated in time; When the floor, roof, ceiling and walls of the factory building are damaged, they should be repaired in time.
6.2.2 Production, packaging, storage and other equipment and appliances, production pipelines and exposed food contact surfaces should be cleaned and disinfected regularly.
6.3 Health Management and Hygienic Requirements of Food Processors
Health management of food processors
6.3. 1. 1 A health management system for food processors shall be established and implemented.
6.3. 1.2 The food processor shall have an annual health examination and obtain a health certificate; Health training should be received before taking up the post.
6.3. 1.3 Those who suffer from digestive tract infectious diseases such as dysentery, typhoid fever, viral hepatitis A and viral hepatitis E, and diseases that hinder food safety such as active tuberculosis, suppurative or exudative dermatosis, or have obvious skin injuries that have not healed, shall be transferred to other jobs that do not affect food safety.
6.3.2 Hygienic requirements of food processors
6.3.2. 1 Personal hygiene should be done before entering the food production site to prevent food contamination.
6.3.2.2 should wear clean work clothes when entering the operation area, and wash hands and disinfect as required; Hair should be hidden in a work hat or tied with a hairnet.
6.3.2.3 shall not wear ornaments and watches when entering the operation area, and shall not wear makeup, dye nails or spray perfume; Personal items unrelated to food production shall not be carried or stored.
6.3.2.4 should wash hands and disinfect before engaging in activities related to food production, such as touching food, food tools and equipment, after going to the toilet, touching items that may contaminate food, or engaging in other activities unrelated to food production.
visitor
Non-food processors are not allowed to enter food production sites. Under special circumstances, they should comply with the same hygiene requirements as food processors.
6.4 pest control
6.4. 1 Keep the building intact and the environment clean and tidy to prevent the invasion and breeding of pests.
6.4.2 Pest control measures shall be formulated and implemented and checked regularly. Production workshops and warehouses should take effective measures (such as gauze curtain, gauze net, rat-proof board, fly-proof lamp, air curtain, etc.). ) Prevent the invasion of rodents and insects. If there are traces of insects and rats, the source should be traced to eliminate hidden dangers.
6.4.3 The pest control plan shall be accurately drawn, and the positions of mousetrap, mousetrap, fly-killing lamp, outdoor feeding point and biochemical pheromone killing device shall be marked.
6.4.4 The plant area shall regularly carry out pest control.
6.4.5 When using physical, chemical or biological agents for treatment, food safety and proper quality shall not be affected, and food contact surfaces, equipment, tools and packaging materials shall not be polluted. Pest control work should have corresponding records.
6.4.6 Before using various pesticides or other drugs, preventive measures should be taken to avoid pollution to people, food, equipment and tools; In case of careless pollution, the contaminated equipment and tools should be thoroughly cleaned in time to eliminate pollution.
6.5 Waste disposal
6.5. 1 A waste storage and removal system shall be established, and waste disposal methods with special requirements shall comply with relevant regulations. Waste should be removed regularly; Perishable waste should be removed as soon as possible; If necessary, the waste should be removed in time.
6.5.2 Waste storage places outside the workshop should be isolated from food processing places to prevent pollution; Should prevent odor or harmful toxic gas from overflowing; Pests should be prevented from breeding.
6.6 Work clothes management
6.6. 1 Wear work clothes when entering the operation area.
6.6.2 According to the characteristics of food and the requirements of production technology, special work clothes, such as clothes, trousers, shoes and boots, hats, hairnets, etc., can also be equipped with masks, aprons, sleeves, gloves, etc. when necessary.
6.6.3 Establish a work clothes cleaning system and replace it in time when necessary; Attention should be paid to keeping the work clothes clean and intact in production.
6.6.4 The design, material selection and production of work clothes should meet the requirements of different working areas, so as to reduce the risk of cross-contamination of food; The location of work clothes pockets and connecting fasteners should be reasonably selected to reduce the risk of food contamination caused by falling contents or fasteners. [2]
References:
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