general hygienic regulation for food enterprises

3.1 procurement

3.1.1 procurement of raw materials should be carried out according to the quality and hygiene standards or hygiene requirements of the raw materials.

3.1.2 the purchased raw materials should have a certain freshness, have the proper color, fragrance, taste and histological characteristics of the variety, and should not contain toxic and harmful substances or be contaminated by them.

3.1.3 after harvesting, some agricultural and by-product raw materials should be processed simply to facilitate processing, transportation and storage, and should not cause pollution and potential harm to food, otherwise they should not be purchased.

3.1.4 purchasing personnel should have the knowledge and skills to easily identify the quality and hygiene of raw materials.

3.1.5 The materials of the packages or containers containing raw materials should be nontoxic and harmless, free from pollution and meet the hygiene requirements.

3.1.6 The structure of reusable packages or containers should be convenient for cleaning and disinfection. It is necessary to strengthen inspection, and those who are polluted may not use it.

3.2 transportation

3.2.1 means of transportation (carriages and ship cabins) should meet the hygiene requirements, and should be equipped with rain-proof and dust-proof facilities. According to the characteristics of raw materials and hygiene needs, they should also be equipped with facilities such as heat preservation, cold storage and preservation.

3.2.2 pollution should be prevented during transportation, and the operation should be handled with care, so as not to damage the raw materials, and it is not allowed to be shipped together with toxic and harmful articles.

3.2.3 establish a health system, and regularly clean, disinfect and maintain cleanliness and hygiene. The People's Republic of China and the Ministry of Health of China approved the implementation of GB 14881-94

3.3.1 on 1994-19-11 on February 22, 1994. Raw material sites and warehouses suitable for production capacity should be set up.

3.3.1.1 Fresh fruit and vegetable raw materials should be stored in a shaded and well-ventilated place. The ground should be flat and have a certain slope, which is convenient for cleaning and drainage. Corrupt and moldy raw materials should be removed in time, concentrated in the designated place, and treated according to the specified method to prevent food and other raw materials from being polluted.

3.3.1.2 all kinds of cold storage should be stored at the specified temperature and humidity according to different requirements.

3.3.1.3 Other raw material sites and warehouses should have flat ground, which is convenient for ventilation and ventilation, and have rodent and insect prevention facilities.

3.3.2 The raw material yard and warehouse should be managed by designated personnel, and a management system should be established to regularly check the quality and hygiene, and clean, disinfect and ventilate on time.

3.3.2.1 all kinds of raw materials should be stored in batches according to their varieties, and each batch of raw materials is clearly marked, and raw materials that affect each other's flavor should not be stored in the same warehouse.

3.3.2.2 raw materials should be off the ground, away from the wall and keep a certain distance from the roof, and there should be proper spacing between piles.

3.3.2.3 First-in first-out, timely remove raw materials that do not meet the quality and hygiene standards to prevent pollution. 4.1 design

4.1.1 all newly built, expanded and rebuilt projects related to food hygiene shall be designed and constructed in accordance with the relevant provisions of this specification and the hygiene specifications of such food factories.

4.1.2 all kinds of food factories should report their general layout, quality and hygiene standards of raw materials, semi-finished products and finished products, production process regulations and other relevant materials to the local food hygiene supervision institutions for future reference.

4.2 site selection

4.2.1 areas with dry terrain, convenient transportation and sufficient water sources should be selected. The factory should not be located downstream of the polluted river.

4.2.2 There shall be no dust, harmful gases, radioactive substances and other diffuse pollution sources around the factory; There must be no potential places where insects breed in large quantities to avoid endangering product hygiene.

4.2.3 the factory should be far away from harmful places. The buildings in the production area and the outer roads or roads should have protective belts. The distance can be stipulated separately by the hygienic standards of various food factories according to the characteristics of various food factories.

4.3 General layout (layout)

4.3.1 All kinds of food factories should make overall plans according to their own characteristics.

4.3.2 The layout should be reasonable, and the production area and living area should be divided; The production area should be downwind of the living area.

4.3.3 The building, equipment layout and process flow are connected reasonably, and the building structure is perfect, which can meet the requirements of production technology and quality and hygiene; Cross-contamination between raw materials and semi-finished products and finished products, raw materials and cooked foods should be eliminated.

4.3.4 The layout of buildings and equipment should also consider the requirements of production process for temperature, humidity and its sub-process parameters to prevent the adjacent workshops from being disturbed.

4.3.5 roads

4.3.5.1 The roads in the factory area should be unobstructed, which is convenient for motor vehicles to pass. If possible, the roads should be built in a circular way and it is convenient for fire-fighting vehicles to reach the workshops in GB 14881-94.

4.3.5.2 roads in the factory area should be assisted by concrete, asphalt and other hard materials which are easy to clean, so as to prevent water accumulation and dust flying.

4.3.6 Greening

4.3.6.1 Between the workshops, the workshops should keep a certain distance from the peripheral roads or roads, with a green belt in the middle.

4.3.6.2 The exposed ground of each workshop in the factory area should be afforested.

4.3.7 water supply and drainage

4.3.7.1 The water supply and drainage system should be able to meet the needs of production, the facilities should be reasonable and effective, and it should always be kept open, and there are effective measures to prevent polluted water sources and rodents and insects from sneaking into the workshop through drainage pipes.

4.3.7.2 production water must comply with the provisions of GB 5749.

4.3.7.3 Sewage discharge must meet the national standards, and it can only be discharged after purification facilities meet the standards when necessary. Purification and discharge facilities shall not be located above the main wind direction of the production workshop.

4.3.8 Dirt

4.3.8.1 Dirt (processed waste) shall be stored far away from the production workshop and shall not be located in the windward direction of the production workshop.

4.3.8.2 storage facilities should be closed or covered to facilitate cleaning and disinfection.

4.3.9 Dust

4.3.9.1 The height of the boiler chimney and the amount of dust discharged shall comply with the provisions of GB3841, and a dust removal device shall be set between the flue outlet and the induced draft fan.

4.3.9.2 other smoke exhaust and dust removal devices should reach the standard before being discharged to prevent environmental pollution.

4.3.9.3 The smoke exhaust and dust removal device shall be set in the downwind direction of the dominant wind direction. Seasonal production plants should be set in the downwind direction of seasonal wind direction.

4.3.11 The livestock breeding area for experimental animals to be processed should keep a certain distance from the production workshop and should not be located in the upwind direction of the dominant wind direction.

4.4 Materials of equipment, tools and pipelines

4.4.1 All equipment, tools and pipelines that come into contact with food materials must be made of non-toxic, odorless, corrosion-resistant, non-absorbent and non-deformable materials.

4.4.2 the surfaces of structural equipment, tools and pipelines shall be clean, with smooth corners, no dead corners, no fouling and no leakage, which is convenient for disassembly, cleaning and detoxification.

4.4.3 Settings

4.4.3.1 Equipment settings should be reasonable in layout according to process requirements. The connection between the upper and lower processes should be compact.

4.4.3.2 all kinds of pipes and pipelines shall be concentrated as far as possible. Cold water pipes should not pass above the production line and equipment packaging platform to prevent condensed water from dripping into food. Other pipelines and valves should not be placed above exposed raw materials and finished products.

4.4.4 installation

4.4.4.1 installation shall conform to the requirements of process hygiene, and shall have sufficient distance from the roof (ceiling), walls, etc. The equipment shall be fixed with tripod as in GB 14881-94, and shall have a certain distance from the ground. The transmission part should be provided with waterproof and dustproof cover for cleaning and disinfection.

4.4.4.2 all kinds of feed liquid conveying pipelines should avoid dead corners or dead ends, and be equipped with drain valves or sewage outlets to facilitate cleaning and disinfection and prevent blockage.

4.5 Building and construction

4.5.1 The height of the production workshop should meet the requirements of technology and hygiene, as well as the needs of equipment installation and maintenance.

4.5.2 floor space: the per capita floor space of the production workshop (excluding equipment occupation) shall not be less than 1.51m2 and the height shall not be less than 3m.

4.5.3 floor

4.5.3.1 The floor of the production workshop should be paved with impervious, non-absorbent, non-toxic and non-slip materials (such as acid-resistant bricks, terrazzo, concrete, etc.), with proper slope, and a floor drain should be set at the lowest point of the floor to ensure no water accumulation. Other factories should also be carried out according to the hygiene requirements.

4.5.3.2 The ground should be smooth and crack-free, slightly higher than the road surface, which is convenient for cleaning and disinfection.

4.5.4 Roof

4.5.4.1 The roof or ceiling should be covered or decorated with light-colored materials that are non-absorbent, smooth in surface, corrosion-resistant and temperature-resistant, and have a proper slope, so as to reduce the dripping of condensate in structure, prevent pests and mold from breeding, and facilitate washing and disinfection.

4.5.5 walls

4.5.5.1 The walls of the production workshop should be covered with light-colored, water-absorbent, water-impermeable and nontoxic materials, and the dado with a height of not less than 1.51m should be decorated with white tiles or other anti-corrosion materials.

4.5.5.2 The wall surface should be smooth, and the interface between the four walls and the ground should be curved to prevent dirt accumulation and facilitate cleaning.

4.5.6 doors and windows

4.5.6.1 doors, windows and skylights should be tight and not deformed, and the protective doors should be able to be opened on both sides, set in an appropriate position and facilitate the setting of health protection facilities.

4.5.6.2 The window sill should be set over 1m on the ground, and the inside should be inclined at 45 degrees.

4.5.6.3 workshops, doors and windows that do not use air conditioning all year round should have mosquito and fly prevention and dust prevention facilities, and screen doors should be easy to remove and wash.

4.5.7 passage

4.5.7.1 passage should be in free from worry, which is convenient for transportation and setting of health protection facilities.

4.5.7.2 Stairs, elevator transmission equipment and other places should be easy to maintain and clean, wash and disinfect.

4.5.8 Ventilation

4.5.8.1 Production workshops and warehouses should have good ventilation, and the ratio of ventilation area to floor area should not be less than 1:16 when natural ventilation is adopted; When using mechanical ventilation, the air exchange volume should not be less than three times per hour.

4.5.8.2 The air inlet of mechanical ventilation pipe should be more than 2m away from the ground and away from pollution sources and air outlets, and the opening should be fortified with a protective cover of GB 14881-94.

4.5.8.3 Water curtain, air curtain or air conditioning equipment should be added to the workshops or processes of beverage, cooked food and finished product packaging when necessary.

4.5.9 daylighting and lighting

4.5.9.1 There should be sufficient natural lighting or artificial lighting in the workshop or workplace. The lighting coefficient of the workshop should not be lower than the standard grade IV; The mixed illumination of the working face of the inspection site should not be less than 541lx; The working surface of the processing site should not be less than 221lx; Other places should generally not be less than 111lx.

4.5.9.2 the lighting equipment located above the workbench, food and raw materials should be protected.

4.5.11 Anti-rat, anti-mosquito and anti-dust facilities Buildings and facilities should be equipped with effective anti-rat, anti-mosquito, anti-dust, anti-bird, anti-insect invasion, hiding and breeding facilities according to the hygienic requirements of production process and the characteristics of raw material storage, so as to prevent them from being harmed and polluted.

4.6 sanitary facilities

4.6.1 hand washing and disinfection

4.6.1.1 hand washing facilities should be set at the entrance of the workshop and at appropriate places in the workshop respectively.

4.6.1.2 Hot and cold water mixers should be equipped, and their switches should be non-manual. If the number of people in each shift is less than 211, there will be 1 for every 11 people, and 1 for every 21 people with more than 211 people.

4.6.1.3 hand washing facilities should also include hand drying equipment (hot air, sterilized dry towels, sterilized paper towels, etc.). According to production needs, some workshops and departments should also be equipped with sterilized gloves, as well as nail clippers, nail brushes, detergents and disinfectant.

4.6.1.4 at the entrance of the production workshop, if necessary, there should also be a disinfection pool for working boots and shoes (the workshop that the health supervision department thinks does not need to wear boots and shoes for disinfection can be exempted).

4.6.1.5 The inside of the disinfection pool wall and the wall are in a slope shape of 45, and its specifications and dimensions should be based on the situation so that the staff can only enter through the disinfection pool.

4.6.2 locker room

4.6.2.1 locker room should be equipped with lockers or clothes hangers and shoe boxes (racks), and a certain distance should be kept between the closets, which is more than 21cm from the ground. If clothes hangers are used, separate lockers for personal belongings should be set up.

4.6.2.2 The dressing room should also be equipped with a dressing mirror for the self-inspection of the staff.

4.6.3 Showers

4.6.3.1 Showers can be distributed or centralized, and there are 1 showers for every 21 ~ 25 workers in each shift.

4.6.3.2 The shower room should be provided with skylight or ventilation vent and heating equipment.

4.5.4 Toilets

4.6.4.1 Toilets should be set up to facilitate production and hygiene, and their number and urinal pit positions should be set appropriately according to production needs and personnel conditions.

4.6.4.2 Toilets in the production workshop should be located outside the workshop, all of which should be flush-type, equipped with hand washing facilities and odor removal devices, and their entrances and exits should not face the workshop door, so as to avoid the passage; The sewage pipe should be separated from the workshop drainage pipe.

4.6.4.3 when setting pit toilets, they should be more than 25m away from the production workshop, and should be convenient for cleaning and cleaning. Mosquito and fly prevention facilities should also be set up. 5.1 organization

5.1.1 Food factories must establish corresponding hygiene management hooks to comprehensively manage the food hygiene work of their own units.

5.1.2 The management organization shall be equipped with professional trained full-time or part-time food hygiene management personnel.

5.2 responsibilities (tasks)

5.2.1 publicize and implement food hygiene laws and regulations and relevant rules and regulations, supervise and inspect the implementation in this unit, and report to the food hygiene supervision department regularly.

5.2.2 formulate and modify various health management systems and plans of the unit.

5.2.3 organize health publicity and education and train food practitioners.

5.2.4 regularly carry out the health check-ups of employees in this unit, and make good arrangements for the aftermath.

5.3 Repair and maintenance work

5.3.1 Buildings and all kinds of mechanical equipment, devices, facilities, water supply and drainage systems, etc. shall be kept in good condition to ensure normal operation, neatness and cleanliness, and no food pollution.

5.3.2 establish and improve the maintenance system, check and maintain regularly, put an end to hidden dangers and prevent food contamination.

5.4 Cleaning and disinfection work

5.4.1 Effective cleaning and disinfection methods and systems should be formulated to ensure that all places are clean and hygienic and prevent food contamination.

5.4.2 when using cleaning agents and disinfectants, appropriate measures should be taken to prevent personal and food pollution.

5.5 management of pest control and extermination

5.5.1 The factory area shall be determined.