Rules for the Review of Canned Food Production License (2006 Edition)

I. Scope of Licensed Products and Application Units

Canned food under the management of food production license refers to food products made from raw materials that are processed, canned, sealed, sterilized, or aseptically packaged. Canned food should be commercially sterile and can be stored for a long time at room temperature. Canned food application unit for three: canned livestock and poultry and aquatic products; canned fruits and vegetables; other canned food.

In the production license should indicate the name of the certified product that is canned and certified unit name (canned livestock and poultry and aquatic products, canned fruits and vegetables, other canned food). Canned food production license is valid for three years, the product category number 0901.

Two, the basic production process and critical control links

(a) the basic production process.

Sterilization → aseptic packaging

↑

Raw and auxiliary materials processing → blending (or sorting, or heating and concentration) → canning → sealing → sterilization and cooling

(ii) key control links.

Raw material acceptance and processing, sealing process, sterilization process.

(3) Quality and safety issues that are likely to arise.

1. deterioration of raw materials caused by sensory indicators do not meet the requirements. 2. processing with foreign impurities. 3. physical bloating or hydrogen bloating. 4. tinplate cans corrosion caused by the deterioration of the contents or iron sulfide contamination. 5. poor sealing or sterilization caused by the contents of the spoilage of corruption and deterioration or flatulence bacterial spoilage. 6. tin exceeds the standard. 7. the use of food additives.

Three, the necessary production resources

(a) production sites.

Canned food production enterprises in addition to the necessary production environment, the design of its plant and facilities should be based on different cans of the process for a reasonable layout, and facilitate health management, cleaning and cleaning, disinfection. Enterprises should be equipped with raw and auxiliary materials warehouse, finished goods warehouse, processing plant, packaging plant. Raw materials have special storage requirements, the enterprise shall have a cold storage, preservation (room) temperature storage and thawing room.

(B) the necessary production equipment.

1. canned livestock, poultry and aquatic products and other canned

(1) raw material processing equipment (such as cleaning facilities, salting facilities, frying equipment, etc.); (2) ingredients and seasoning equipment (such as seasoning, filtering and other facilities); (3) canning facilities and sealing equipment (such as sealing machine) or aseptic packaging equipment; (4) sterilization equipment (such as sterilization kettle or sterilizer); (5) cooling facilities or place.

2. canned fruits and vegetables

(1) raw material processing equipment (such as washing, peeling, pre-cooking machine or rinsing drums, tanks, etc.); (2) sorting equipment (such as core, cutting, trimming and other tools); (3) canning facilities and sealing equipment (such as sealing machine) or aseptic packaging equipment; (4) sterilization equipment (such as sterilization kettle or sterilizer); (5) cooling facilities or places.

Four, product-related standards

(A) canned poultry and aquatic products.

GB/T 13213-1991 "Canned Ham and Pork"

GB/T 13515-1992 "Canned Ham"

GB 13100-2005 "Hygienic Standard for Canned Meat Food"

GB 14939-2005 "Hygienic Standard for Canned Fish"

GB 2762- 2005 Limits of Contaminants in Foods

QB/T 1352-1991 Canned Ham in Slices

QB/T 1353-1991 Canned Lunch Meat with Ham

QB/T 1355-1991 Canned Pork in Hot Pot

QB/T 1356-1991 Canned Pork Omelet

QB/T 1357-1991 Canned Pork Feet and Legs with Shiitake Mushrooms

QB/T 1359-1991 Canned Diced Pork with Five Spices

QB/T 1361-1991 Canned Braised Button Pork ~ QB/T 1367-1991 Canned Chicken with Spicy Frying Sauce

QB/T 1371-1991 Canned Roasted Geese ～QB/T 1373-1991 "Canned Fried Harvested Sparrows"

QB/T 1375-1991 "Canned Smoked Fish"

QB/T 1376-1991 "Canned Anchovies"

QB/T 1404-1991 "Canned Squeezed Vegetable with Shredded Pork"

QB/T 1606-1992 "Canned Red Hot Pork Ribs Canned Spare Ribs

QB/T 1608-1992 Canned Spare Ribs in Red Hot Sauce

QB/T 1609-1992 Canned Spiced Fried Goose

QB 2299-1997 Luncheon Meat

QB/T 2784-2006 Canned Salted Beef

QB/T 2785-2006 Canned Salted Lamb

QB/T 2785-2006 Canned Salted Canned Lamb"

QB/T 2786-2006 "Canned Steamed Pork"

QB/T 2787-2006 "Canned Pork in Original Sauce"

QB/T 2788-2006 "Canned Steamed Beef"

QB/T 3601-1999 "Canned Mushroom Meat Paste"

QB/T 3602-1999 Canned Pork Sausages

QB/T 3605-1999 Canned Pangolins in Black Bean Sauce

QB/T 3606-1999 Canned Freshly Fried Pangolins

QB/T 3608-1999 Canned Mackerel in Tomato Sauce

(II) Canned Fruits and Vegetables.

GB/T 13207-1991 Canned Pineapple ~ GB/T 13212-1991 Canned Water Chestnuts in Clear Water

GB/T 13516-1992 Canned Peaches in Sugar Water

GB/T 13517-1992 Canned Green Peas

GB/T 13518-1992 Broad Bean Canned Fruits and Vegetables

GB 11671-2003 Hygienic Standard for Canned Fruits and Vegetables

GB 7098-2003 Hygienic Standard for Canned Edible Mushrooms

GB/T 14151-1999 Canned Mushrooms

GB/T 14215-1993 Canned Tomato Sauce

GB 2762 -2005 Limits of Pollutants in Foods

QB/T 1117-1991 Canned Mixed Fruits

QB/T 1378-1991 Canned Four Fresh Roasted Fruits ~ QB/T 1392-1991 Canned Dried Packaged Apples

QB/T 1394-1991 Canned Whole Tomatoes in Original Sauce

QB/T 1396-1991 Canned Sweet and Sour Red Chili Peppers

QB/T 1397-1991 Canned Monkey Head Mushrooms ~ QB/T 1403-1991 Canned Seasoned Squash

QB/T 1406-1991 Canned Bamboo Shoots ~ QB/T 1408-1991 Canned Bamboo Shoots with Clear Water

QB/... T 1605-1992 Canned Lotus Roots in Clear Water

QB/T 1611-1992 Canned Apricots in Sugar Water

QB/T 1612-1992 Canned Stewed Big Head Vegetables

QB/T 1688-1993 Canned Cherries in Sugar Water with Dyed Cherries

QB/T 2390-1998 Canned Peaches in Peach Paste

QB/T 2391-1998 Canned Loquats in Sugar Water

QB/T 3609-1999 Canned Strawberry Sauce ~ QB/T 3621-1999 Canned Bamboo Shoots in Clear Water

QB/T 1607-1992 Canned Red Beans in Salt Water

(C) Other Cans.

GB 2762-2005 "Limits of Contaminants in Foods"

QB/T 1409-1991 "Canned Peanut Rice"

QB/T 1410-1991 "Canned Amber Walnuts"

QB/T 1411-1991 "Canned Salted Walnuts"

QB/T 2221- 1996 "Eight Treasure Porridge Can"

Enterprises producing canned products not included in the relevant national standards, industry standards, should be in accordance with the relevant provisions of the formulation of enterprise standards, enterprise standards should have at least ☆ items in the test item list, and according to the record of the effective enterprise standard assessment.

V. Requirements for raw and auxiliary materials

Raw and auxiliary materials used in the production of canned food must comply with the corresponding national standards, industry standards, local standards and relevant laws, rules and regulations. Livestock and poultry meat and other major raw materials used in the production of canned goods shall be subject to veterinary health inspection and quarantine, and have a certificate of conformity. Pork should be selected from government designated slaughtering enterprises. Imported raw meat must be provided with qualified documents from the entry-exit inspection and quarantine department. Livestock and poultry meat that is not killed by slaughtering shall not be used. If the raw and auxiliary materials used for the implementation of production license management products, must be selected to obtain a production license for the production of qualified products produced by enterprises.

Six, the necessary factory inspection equipment

According to the enterprise's factory inspection program, the requirements of the appropriate inspection equipment.

(a) analytical balance (0.1mg) and weighing; (b) round sieve (should meet the appropriate requirements); (c) drying oven; (d) refractometer (meter) (for canned goods containing sugar, such as sugar water canned goods, eight treasure porridge canned goods); (e) acidometer; (f) constant temperature water bath; (g) sterile room or ultra-clean bench; (h) microbial incubator; (ix) biomicrobial microscope; (x) Sterilization pot.

VII, test items

Canned food licensing inspection, supervision and inspection, factory inspection in accordance with the following table listed in the corresponding test items, licensing test items according to the product implementation of the standards for testing. Enterprise factory inspection program marked with "*" mark, the enterprise should be tested twice a year. ) √√√ Total acidity (pH) √√√ ☆ Tin (Sn) √√* Required for this item ☆ Lead (Pb) √√* ☆ Inorganic Arsenic √√* Applicable to canned meat, fish and other aquatic products ☆ Cadmium √√* Applicable to canned meat and fish ☆ Zinc √√* ☆ Total Arsenic √√* Not Applicable to canned meat, fish and other aquatic products ☆ Total Mercury (Hg) √√* Not tested for canned fruits, vegetables and fish ☆ Methyl mercury √√ *Applicable to canned fish and other aquatic products Total Sugar √√√√Canned cans with this item, e.g. canned sauces Lycopene √√*With this item, e.g. canned tomato sauces Moulds Count √√* Hexacalcitrile √√*Only for canned edible mushrooms DDT √√√* Rice Enzymatic Acid √√*Only for canned gingernuts Fats and Oils Peroxide √√*With this item, e.g. canned peanuts and rice Aflatoxin B1 √√* Benzo[ alpha ]pyrene √√* With this item, e.g. canned pork sausage, sliced ham PCBs √√* Only for canned seawater fish Dry matter content √√* With this item, e.g. canned eight-treasure congee Coloring agents √√* With this item, e.g. canned cherries dyed in sugar water, canned assorted fruit jams, canned apple hawthorn-type sauces Sulfur dioxide √√* Histamine √√* Indicators to be measured for mackerel canned fish ☆ Microbiological indicators (commercially aseptic)√√√ ☆ Labeling √√√

VIII. Sampling Methods

Based on the variety of products for which the enterprise applies for licensing, each licensing unit randomly selects 1 product for licensing inspection. Sampling sheet according to the specific name of the product to fill in, indicating the name of the certification unit.

In the enterprise's finished product library randomly selected samples for licensing inspection. The sample shall be the same batch of shelf life of the product, the sampling base shall not be less than 200 cans (bottles, bags), randomly selected 18 cans (bottles, bags). The sample is divided into 2 copies. 1 copy of the test, 1 copy for inspection. After the sample confirmation, the sampling staff and sampling units in the sampling form on the signature, seal, seal the samples on the spot, and affix the seal, the seal should be signed by the sampling staff, sampling unit seal and sampling date.