GB 8951-2016Hygienic specifications of liquor factory (English PDF)

4.1 Design and layout

4.1.1 As specified in 4.1 of GB 14881-2013.

4.1.2 As required by the production process, independent plants or workshops shall

be provided for material storage, material treatment and extraction and processing,

strain cultivation or starter propagation, liquor making, base liquor storage, batching,

finished product packaging, finished product storage, which shall be separated from

each other.

4.2 Internal structure and materials of buildings

As specified in 4.2 of GB 14881-2013.

4.3 Characteristic requirements for the design of distilled liquor plant

4.3.4.2 The design and facilities of liquor making workshops of the semi-solid-state

method shall meet the technical requirements for batching, steaming, inoculation,

saccharification, fermentation and distillation under the liquor making conditions using

the semi-solid state method. The fermentation containers such as cylinders, pools, vats,

tanks and so on, shall be in favor of the growth and breeding of liquor making

microorganisms.

4.3.4.3 The liquor making workshops of the liquid state method shall meet the

technical requirements for batching, steaming, saccharification, fermentation and

distillation under the liquor making conditions using the semi-solid state method. The

fermentation areas shall be separated from the other areas and provided with good

temperature conditioning facilities.

4.3.4.4 Functional areas shall be provided in the plants as required by the production,

such as airing operation areas, fermentation areas, liquor distillation areas and other

functional areas.

4.3.4.5 The distillation areas shall be kept clean without ponding water.

4.3.5 If there is any temporary storage area of base liquor, a fixed area shall be

designated for it and the liquor storage containers shall be well marked and capped;

the area shall be well ventilated and convenient for cleaning.

4.3.6 Packaging workshops

4.3.6.1 Packaging workshops shall be provided in accordance with the production

capacity, which shall be far from boiler rooms and the dusty sites such as material

pulverization, starter propagation and starter storage.

4.3.6.2 The design and facilities of packaging workshops shall meet the technical

requirements for bottle washing, filling, capping, packing and so on.

4.3.6.3 The packaging workshops shall meet the requirements for the process and

food safety; the functional areas shall be provided as required by the production, such

as changing areas, temporary storage areas of packaging materials, temporary

storage areas of liquors to be packaged, bottle washing areas, finished product filling

areas and so on.

4.3.6.4 All areas of packing workshops shall be controlled and managed in

accordance with different sanitary requirements. The equipment and conveying chains

of the finished product filling areas for the process from bottle washing to capping shall

be provided with the facilities for dust cleaning and foreign matter protection; the

entrance of finished product filling areas shall be provided with hand washing and

drying facilities when the personnel go into the finished product filling areas from the

changing areas; when the personnel go into the finished product filling areas, they shall

have work clothes, shoes and caps on and keep them clean and sterilize them

regularly; the entry and exit of non-working personnel of the packaging workshops shall

be under strict control.

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