GB 17404-2016National food safety standard - Hygienic specification for manufacturing of puffed food (English PDF)

2.1 Puffing

It refers to the process of volume expansion or texture loosening of the raw

materials after being heated or subject to pressure difference change.

4.1 Design and layout

4.1.1 It shall comply with the relevant provisions of clause 4.1 of GB

14881-2013.

4.1.2 It shall arrange different functional areas in accordance with the

production process requirements, such as batching area, extruding area,

molding area, baking area, frying area, and the areas having relative high

cleanliness requirements including flavor endowing area, cooling area, and

packaging area, etc.

4.2 Building internal structure and materials

It shall comply with the relevant provisions of clause 4.2 of GB 14881-2013.

5.1 Facilities

insects, AND they shall not be mixed with odor substances. During the

preventative fumigation to avoid pest pollution, the fumigation place, personnel,

reagents, and follow-up treatment shall comply with the relevant provisions.

7.2.6 When thawing the frozen raw materials, it shall control the thawing

temperature and time, to prevent the deterioration or corruption of raw

materials.

7.2.7 When using the uncleaned fresh raw materials, such as potatoes, fruits

and vegetables, etc., they shall be cleaned, AND the production water shall

comply with the requirements of GB 5749. If the processing water is recycled,

it shall take the necessary measures to avoid cross-contamination of raw

materials.

7.3 Food additives

It shall comply with the relevant provisions of clause 7.3 in GB 14881-2013.

7.4 Food related products

It shall comply with the relevant provisions of clause 7.4 of GB 14881-2013.

7.5 Others

It shall comply with the relevant provisions of clause 7.5 in GB 14881-2013.

8.1 Product contamination risk control

8.1.1 It shall comply with the relevant provisions of clause 8.1 in GB

14881-2013.

8.1.2 As for the key processes that need to be controlled in the production

process, such as cooking, kneading, frying, baking, flavoring and other

processes, it shall establish corresponding operating procedures.

8.1.2.1 Potatoes, fruits and vegetables and other fresh raw materials shall be

properly sorted or cut after cleaning to ensure compliance with food safety

requirements.

8.1.2.2 In the process of cooking and kneading, it shall control the temperature,

time, and pressure (high pressure steaming), etc., AND keep the records.

8.1.2.3 Oils used in the process of frying shall comply with the corresponding

food safety standards. In the frying process, it shall control the frying

temperature, time, vacuum (in case of vacuum frying), and oil quality changes.

After frying, it shall pre-cool it in time AND avoid the formation of condensate in

the package.

8.4.1 It shall comply with the relevant provisions of clause 8.4 of GB

14881-2013.

8.4.2 As for the products using the extrusion process, the materials of the

extruder screw and sleeve shall comply with the food safety requirements,

AND it shall monitor the wearing conditions of the extrusion equipment, and

replace it in time if necessary.

8.5 Packaging

8.5.1 It shall comply with the relevant provisions of clause 8.5 in GB

14881-2013.

8.5.2 The product shall take appropriate measures before being packaged, to

ensure that the product does not deteriorate due to condensation in the

packaging bag.

8.5.3 It shall be packaged by waterproof impermeable materials, AND the seal

shall be tight to avoid moisture absorption.

8.5.4 If using the desiccant, desiccant packaging shall be complete, AND it

shall take appropriate measures to avoid contaminating other products during

dosing.

8.5.5 Accessories within the package (such as toys, small cards, etc.) as gifts

shall be packaged separately, AND it shall take measures to avoid cross

contamination. The packaging materials shall comply with the requirements of

the relevant standards.