GB 21710-2016National food safety standard - Hygienic Practice for Eggs and Egg Products (English PDF)

4.1 Design and layout

4.1.1 As specified in 4.1 of GB 14881-2013.

4.1.2 Processing premises shall be well designed and relevant facilities and

equipment used for production shall be built and planned to preclude the breeding and

contamination of microorganisms, especially the contamination of Salmonellae, and

areas where eggs and other materials are received or stored shall be separated from

areas in which final product preparation or packaging is conducted; areas used for

storage, manufacture or handling of edible products should be separate and distinct

from those used for inedible materials; areas for breaking, pasteurizing and filling shall

be so separated as to protect against cross-contamination.

4.1.3 The construction and layout of the processing premises shall be such as to

secure a regulated flow in the manufacturing process of eggs and egg products and

shall provide for correct temperature/humidity conditions at all stages of the process;

manufacture and processing shall not be conducted in the outdoor environment.

4.1.4 The cleanliness of work zones shall be graded in accordance with the

5.1.4 Wastes storage facilities

As specified in 5.1.4 of GB 14881-2013.

5.1.5 Personal hygienic facilities

As specified in 5.1.5 of GB 14881-2013.

5.1.6 Ventilation facilities

As specified in 5.1.6 of GB 14881-2013.

5.1.7 Lighting facilities

As specified in 5.1.7 of GB 14881-2013.

5.1.8 Storage facilities

As specified in 5.1.8 of GB 14881-2013.

5.1.9 Temperature control facilities

As specified in 5.1.9 of GB 14881-2013.

5.2 Equipment

5.2.1 Production equipment

5.2.1.1 General requirements

As specified in 5.2.1.1 of GB 14881-2013.

5.2.1.2 Materials

As specified in 5.2.1.2 of GB 14881-2013.

5.2.1.3 Design

5.2.1.3.1 As specified in 5.2.1.3 of GB 14881-2013.

5.2.1.3.2 Equipment and utensils shall be so designed and constructed as will

prevent hygienic and contamination hazards and permit easy and thorough cleaning.

5.2.1.3.3 Machines and containers for the liquid egg shall be so constructed as to

permit the ready elimination from the liquid egg supply of all the egg contents that are

unfit for further processing, including shell.

5.2.2 Monitoring equipment

As specified in 5.2.2 of GB 14881-2013.

waste material shall be cleaned, as also shall the paved areas used for the storage of

such waste receptacles, at least once a day.

6.6 Work clothes management

As specified in 6.6 of GB 14881-2013.

7.1 General requirements

As specified in 7.1 of GB 14881-2013.

7.2 Food materials and packaging materials

7.2.1 Requirements for purchase and acceptance

7.2.1.1 The purchase and acceptance of food materials and packaging materials

shall be as specified in Article 7 of GB 14881-2013.

7.2.1.2 The enterprise shall establish a supplier management system, which

specifies the procedures for selection, auditing and evaluation of suppliers.

7.2.1.3 Evaluate the processes and safety measures of the suppliers; conduct on-

site assessment or monitor processes for suppliers when necessary; and meanwhile,

ensure raw materials come from non-epidemic areas.

7.2.1.4 The enterprise shall examine the product conformity certification documents;

raw materials and packaging materials may only be used after they pass the

acceptance.

7.2.1.5 When agricultural products in bulk are accepted, record at least the names,

quantities, supplier contact information, dates of arrival, testing indexes and other

information of agricultural products.

7.2.1.6 Ensure the raw materials purchased comply with relevant national laws,

regulations and standards; and conduct testing regularly, at least once a year.

7.2.1.7 The manufacturing enterprise shall exercise strict control over the proportion

of broken eggs during the transportation process, conduct inspection in accordance

with the acceptance requirements of it and reject or handle independently after

isolating unqualified materials.

7.2.2 Requirements for transportation and storage

7.2.2.1 Tools and vessels for transporting raw materials and packaging materials

8.6.6.2 Inspection

Make control measures to ensure each egg passes inspection, monitor undesirable

objects, blood streak and so on, and pick out unqualified eggs.

8.6.7 Key factor control for the manufacturing process of liquid egg products

8.6.7.1 Breaking

Each egg shall be broken either by hand or machine; and breaking by crushing is not

preferable, in order to prevent against microbial contamination and extraneous

contamination.

8.6.7.2 Straining and collection

The liquid egg shall be strained either by suitable strainers, centrifuges or other

suitable equipment. Select the appropriate mesh number, make control measures to

ensure the intactness and cleanliness of strainers, examine and clean strainers at least

once each shift and replace strainers if necessary. Conduct cleaning strictly following

relevant requirements, verify effects after cleaning and ensure the subsequent

products will not be contaminated.

8.6.7.3 Temporary storage

The temperature for the temporary storage of liquid egg shall not be higher than 7°C

and conduct next treatment within 24 h to ensure microorganisms will not breed.

8.6.8 Key factor control for the manufacturing process of dried egg products

8.6.8.1 Powder spraying

Ensure the water content in egg powder is within an appropriate range, control the

temperature at air inlets and outlets, test the water content of each batch of egg powder

and handle unqualified products properly.

8.6.8.2 Egg powder hot room treatment

Monitor the temperature of the heat treatment room and egg powder centre,...

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