GB 8952-2016National food safety standard - Specifications for Production Sanitation of Beers (English PDF)

4.1 As specified in 4.1 of GB 14881-2013.

4.2 As specified in 4.2 of GB 14881-2013.

4.3 Characteristic requirements for plant design

4.3.1 The work zones shall be designated in the plants and workshops, including

clean work zones, quasi-clean work zones and general work zones.

4.3.1.1 The clean work zones include yeast spread cultivation rooms (except all

spread cultivation procedures which are conducted in closed tanks and pipes), draft

(fresh) beer filling rooms (areas) and so on.

4.3.1.2 The quasi-clean work zones include water treatment rooms, saccharification

rooms, fermentation rooms, filtration rooms, bright beer rooms, lager beer filling rooms

(areas) using automatic filling equipment and so on.

4.3.1.3 The general work zones include warehouses of raw and auxiliary materials,

warehouses of packaging materials, warehouses of finished products, power auxiliary

rooms and so on.

7.1 Materials

7.1.1 The materials including barley and rice shall be as specified in relevant national

food safety standards; no perishable materials or materials containing fungimycins,

contaminants or pesticide remains exceeding standard shall be used.

7.1.2 The materials including barley, rice, malt, syrup, starch and hop products shall

be provided with acceptance records.

7.1.3 The hop products shall be stored in a place where it is dry, shady and at suitable

temperature.

7.1.4 Beer yeast shall meet relevant regulations; strict rules for strain management

and operation shall be made; strain preservation and strain propagation shall be

carried out by following the rules closely and provided with records.

7.1.5 The carbon dioxide recycled during the fermentation process of the beer

enterprise shall not be managed as a food additive; the enterprise shall enhance the

safety control of the recycling process of carbon dioxide, referring to Annex A for the

specific requirements.

7.2 Food Additives

7.2.1 As specified in 7.3 of GB 14881-2013 and GB 2760.

7.2.2 The carbon dioxide outsourced by the enterprise shall be as specified in GB

1886.228.

7.3 Food related products

7.3.1 As specified in 7.4 of GB 14881-2013.

7.3.2 Beer bottles (barrels) shall be as specified in relevant national standards; and

recycled beer bottles (barrels) shall be washed and sterilized thoroughly before use.

8.1 Food contamination risk control

As specified in 8.1 of GB 14881-2013.

8.2 Biological contamination control

10.1 Storage and transportation of finished products

As specified in Article 10 of GB 14881-2013.

10.2 Storage and transportation of semi-finished products

10.2.1 Transport in closed tank trucks which are capable of maintaining the

temperature, working under the pressure 0.08 MPa ~ 0.10 MPa and conducting

cleaning in place (CIP); all inlets and outlets of the tanks shall be locked and provided

with relevant protective measures and the keys shall be kept by special personnel.

10.2.2 Make the rules for food safety management of tank trucks, test the beers in

the tanks regularly by sampling and ensure the requirements of relevant standards are

met; clean and sterilize the tanks regularly, verify the effects of cleaning and keep the

records of testing and inspection.

10.2.3 Each tank truck shall carry food safety tracking and recording devices to

record the information including the locking of the inlets and outlets of the tanks,

cleaning and sanitary inspection.

10.2.4 The storage time of semi-finished beers shall not exceed 3 d; and the

temperature shall not exceed 10°C.