GB 12695-2016National food safety standard - Specifications for Production Sanitation of Drinks (English PDF)

4.1 As specified in Article 4 of GB 14881-2013.

4.2 Plant and workshop are usually designed including general work zones, quasi-

clean work zones and clean work zones. All zones shall be segregated by effective

means to prevent cross contamination. General work zones include raw material

handling zones, warehouses, outer packing zones and so on; quasi-clean work zones

usually include sterilization zones, batching zones, packaging container cleaning and

sterilization zones and so on; clean work zones include filling protective zones of liquid

drinks or inner packing zones of solid drinks. The specific zoning shall be subjected to

the product characteristics, production process and the requirements of production

process for cleanliness.

4.3 Generally, the enterprise of liquid drinks shall provide water treatment zones,

batching zones, filling protective zones, packing zones, warehouses of raw and

auxiliary materials and packing materials, warehouses of finished products, testing

laboratories and so on, and the enterprise producing concentrates (juices and pulps)

for the food industry shall provide raw material cleaning zone (which shall be

segregated from the subsequent procedures by effective means). Generally, the

sterilization facilities.

5.2.4.5 If air shower facilities are provided, they shall be cleaned and maintained on

a regular basis.

5.2.5 Storage facilities

5.2.5.1 Storage facilities shall be provided in accordance with the quantity of products

produced, storage requirements, circulating period of circulating containers and

product testing period; storage facilities include owned warehouses and rented

warehouses.

5.2.5.2 When materials of different natures are stored in the same warehouse, they

shall be separated or segregated from each other (e.g. they are stored by sorts,

shelves and zones) and marked with visible signs.

5.2.5.3 Provide refrigeration (freezing) warehouses if necessary, refrigeration

(freezing) warehouses shall be provided with devices for correct display of temperature

and humidity in warehouses.

5.3 Equipment

5.3.1 Provide equipment in accordance with the production capacity and actual

process. The equipment for the production of liquid drinks generally includes water

treatment equipment, batching equipment, filter equipment (for products needing to be

filtered), sterilization equipment (for products needing to be sterilized), automatic filling

and capping (sealing) equipment, manufacturing date marking equipment, cleaning

and sterilization equipment of tools and instruments; the equipment for the production

of solid drinks generally include. mixing and batching equipment, baking equipment (if

there is a baking process), drying and dehydration equipment (if there is a wet

manufacturing process), packing equipment, manufacturing date marking equipment

and so on.

5.3.2 Equipment requirements

5.3.2.1 The use of fully automatic equipment is encouraged as filling and capping

(sealing) equipment to prevent cross contamination and operators directly contacting

food to be packed.

5.3.2.2 Production equipment shall be marked clearly with the operating status and

maintained and verified on a regular basis. The handling of installation, maintenance

of equipment shall not be detrimental to the quality of products. The equipment shall

be verified or confirmed to ensure all properties can meet the technological

requirements. The equipment which is out of normal use shall be marked

conspicuously.

5.3.2.3 Examine whether the equipment is in the normal status before production

each time to prevent the occurrences which influences the safety of products; in case

liquids, water and other ingredients and food additives which are used in proportioning,

their characteristics shall be verified before use to ensure there are no abnormalities.

8.2.5 Syrup shall be filtered to remove impurities after dissolving; the syrup prepared

shall be used immediately after preparation.

8.2.6 Temperature and time shall be under strict control for the storage of semi-

finished products; the semi-finished products shall be used immediately after

preparation. When production is delayed for some reason, the semi-finished products

prepared shall be treated in time by effective means to prevent contamination or

deterioration; when production is recovered, they shall be tested and discarded if they

fail to meet the standard.

8.2.7 The sterilization procedures shall be provided with records or charts of

sterilization parameters (such as temperature, time, pressure and so on) and it shall

be examined on a regular basis whether the requirements specified are met.

8.2.8 During production, the impermeability of product sealing shall be ensured.

8.3 Biological contamination control

8.3.1 Cleaning and sterilization

8.3.1.1 The methods for cleaning and sterilization shall be safe, hygienic and

effective.

8.3.1.2 Air purification systems shall be started before the production in clean work

zones to purify the air in the workshops.

8.3.1.3 The number of cleaners shall be ensured; all cleaners shall be well trained in

accordance with the defined responsibilities of each person, to be aware of the hazards

of contamination and the significance of contamination prevention and ensure the

production workshops achieve the hygienic requirements.

8.3.1.4 The cleaning tools used in different clean zones shall be marked clearly,

which shall not be mixed up.

8.3.1.5 Packing containers and materials shall be cleaned or sterilized before use; if

integrated equipment of bottle blowing, filling and capping (sealing) is used and if

equipment has a dedusting function for empty bottles or preforms and the...

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