GB 8953-2018National food safety standard - Hygienic regulation for soy sauce (English PDF)

4.1 Design and layout

4.1.1 It shall comply with the provisions of 4.1 of GB 14881-2013.

4.1.2 According to the needs of the production process of soy sauce, it may set

such working stages as raw-material processing, mold-starter propagation, brewing, spraying, blending, sterilization, filling and so on.

4.1.3 Each production workshop or internal area shall be divided into a cleaning

operation area (filling room), a quasi-cleaning operation area (mold-starter propagation, fermentation, spraying, blending, sterilization, etc.), a general working area (raw-material warehouse and finished product warehouse). The production workshop shall be provided with personnel channels and material transport channels, respectively.

4.2 Internal structure and materials of building

4.2.1 General requirements

that needs to be kept dry.

5.1.5.3 Handwashing facilities shall contain dispensers for close-free cleaning

detergents and disinfectants, dryers or paper towels. For disinfection of hands, if a chlorine disinfectant is used, the concentration of free chlorine shall reach to 50 mg/kg.

5.1.5.4 The drainage of hand-washing facilities shall be directly connected to

the sewer pipe, where there is a device to prevent backflow, harmful animal intrusion, or odor.

5.1.5.5 If the toilet is set up in the locker room of the production workshop, the

door of the toilet shall not face the door of production workshop. There shall be a flushing device and pedal-type or inductive hand washing facilities in the toilet, as well as good ventilation and lighting facilities.

5.1.6 Ventilation facilities

5.1.6.1 It shall comply with the relevant provisions of 5.1.6 of GB 14881-2013.

5.1.6.2 Brewing, packaging and storage places shall be well ventilated to

prevent excessive indoor temperature, steam condensation or odor. If necessary, it shall be equipped with the ventilation equipment.

5.1.6.3 The mold-starter propagation room shall have air-conditioning facilities.

5.1.6.4 Ventilation & exhaust devices shall be easy to disassemble for cleaning, repair or replacement, the vents shall have anti-corrosion mesh covers. The air inlet must be more than 2 m above the ground and away from sources of pollution and exhaust.

5.1.6.5 Exhaust equipment with sufficient capacity shall be installed in places

of steaming & boiling, mold-starter propagation, oil spraying.

5.1.6.6 The air inlet of mechanical ventilation shall be fitted with a corrosion-

resistant open-close protective cover that is easy to clean and replace, and away from pollution sources and exhaust outlets.

5.1.7 Lighting facilities

5.1.7.1 It shall comply with the relevant provisions of 5.1.7 of GB 14881-2013.

5.1.7.2 If there is a light inspection facility in the filling process, it shall meet the

lighting inspection conditions.

5.1.8 Warehousing facilities

5.1.8.1 It shall comply with the relevant provisions of 5.1.8 of GB 14881-2013.

It shall comply with the relevant provisions of 5.2.2 of GB 14881-2013.

5.2.3 Maintenance and repair of equipment

5.2.3.1 It shall comply with the relevant provisions of 5.2.3 of GB 14881-2013.

5.2.3.2 The water supply and drainage systems for the factory buildings, equipment, other mechanical facilities shall, under normal conditions, be subjected to the overall overhauling, maintenance, repair at least once a year.

6.1 Hygiene management system

It shall comply with the relevant provisions of 6.1 of GB 14881-2013.

6.2 Hygiene management for factory buildings and facilities

6.2.1 It shall meet the requirements of 6.2 of GB 14881-2013.

6.2.2 The workshop and equipment shall be cleaned and disinfected regularly.

6.2.3 The mold-starter propagation room and mold-starter seeding room shall

be cleaned and disinfected regularly. It shall take measures to prevent the mold-starter seeding and the finished mold-starter from being contaminated by bacteria.

6.3 Health management and hygiene requirements for food processing

personnel

6.3.1 Health management of food processing personnel

6.3.1.1 It shall establish and implement the health management system for food

processing personnel.

6.3.1.2 Food processing personnel shall be subjected to health checks every

year and obtain health certificates. They shall receive hygiene training before going to their posts.

6.3.1.3 If the food processing personnel have diseases that are harmful to food

safety as prescribed by relevant national laws and regulations, they shall be arranged to other posts that do not affect food safety.

6.3.2 Hygienic requirements for food processing personnel

6.3.2.1 It shall comply with the relevant provisions of 6.3.2 of GB 14881-2013.

6.3.2.2 Workers in the finished product filling workshop shall wear clean work

7.2.4 The warehousing and use of raw-materials of food shall follow the

principle of “early-in, early-out”. It shall be stored separately according to different batches of raw-materials of food. Pay attention to avoid moisture and mildew during storage, perform regular or irregular inspections, remove the raw-materials which have signs of deterioration and mildew in time.

7.2.5 If there are special storage conditions for the raw-materials of food, the

storage conditions shall be controlled and recorded.

7.2.6 Qualified raw-materials of food and unqualified raw-materials of food shall

be stored separately. They shall be marked clearly to distinguish them.

7.3 Food additives

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

7.4 Food-related products and others

It shall comply with the provisions of 7.4 and 7.5 of GB 14881-2013.

8.1 Risk control for product contamination

8.1.1 It shall comply with the provisions of 8.1 of GB 14881-2013.

8.1.2 It is encouraged to use the Hazard Analysis and Critical Control Point

Systems (HACCP) to control the key control points (such as temperature, time, pressure, disinfection concentration, etc.) in the processing of soy sauce.

8.1.3 When it finds abnormality in the production monitoring, it shall find the

causes quickly, make corrections in time, take records.

8.1.4 All products shall be stored under the conditions the comply with the

relevant production operation regulations or relevant standards. It shall take effective measures to prevent secondary contamination during production or storage.

8.1.5 Equipment, containers and tools which are used for conveying, loading

and storing raw-materials, semi-finished products and finished products shall be operated, used and maintained to avoid contamination of products during processing or storage.

8.2 Control of biological pollution

8.2.1 General requirements

8.2.1.1 It shall comply with the provisions of 8.2 of GB 14881-2013.

After the mold-starter is released, clean the mold-starter propagation pool and floor to keep it clean. Disinfect it if necessary.

8.2.4.2 When culturing finished mold-starter, it shall be performed strictly

according to the process provisions. The duration of mold-starter propagation shall be determined according to the applied strain, the mold-starter propagation process, the fermentation process.

8.2.4.3 The finished mold-starter shall be timely blended into saline water and

transferred into a fermentation container, to prevent contamination from the bacteria as caused by excessive temperature. Outdoor fermentation containers shall be protected from rain and insects entering the fermentation containers.

8.2.5 Fermentation

8.2.5.1 The edge of the fermentation container (pool, tank, barrel, cylinder) shall

be more than 15 cm above the floor, to prevent the sewage from flowing into the container during cleaning. The outdoor fermentation container shall have rain and insect proof devices. The paint in the container shall be non-toxic and harmless.

8.2.5.2 For the fermentation tanks which are thermally insulated by water bath, the thermal insulation water shall be replaced regularly and free from odor.

8.2.5.3 Oil storage tanks, salt washing tanks (or salt dissolving tanks), salt water

tanks (pools), oil-spraying tanks shall be cleaned frequently, to avoid sediments.

8.2.6 Oil-spraying (or pressing), sterilization, sedimentation

8.2.6.1 The oil-spraying (or pressing) device shall be kept clean and hygienic, to prevent contamination by bacteria or foreign matter.

8.2.6.2 If heating sterilization is used, it shall control the sterilization

temperature, time or flow rate, to ensure the sterilization effect.

8.2.6.3 Sterilization equipment shall be cleaned regularly and cleaned as

necessary. Storage tanks, salt washing pools (or salt dissolving pools), salt water tanks (pools), oil-spraying tanks shall be cleaned in time and kept clean.

8.2.6.4 Soy sauce after sterilization (or disinfection) shall be injected into a

sedimentation tank for sedimentation. Take the supernatant for filling operation.

8.2.7 Blending

The blending container shall be cleaned and disinfected according to relevant requirements and kept clean.

8.2.8 Filling