GB 8954-2016Hygienic specifications of vinegar factory (English PDF)

2.1 Vinegar

Alone or in combination of various materials containing starch, sugar or alcohol consumption, by microbial fermentation brewed liquid acidic condiment.

4.1 Design and layout

4.1.1 should be consistent with GB 14881-2013 4.1 requirements.

4.1.2 vinegar production process need to be set up raw material pretreatment, since the bacteria culture, saccharification, wine, vinegar, pour vinegar/press and bleaching, fried Beige, smoked grains, drying vinegar, aging, filtering, modulation, sterilization, storage, washing, filling and other processes. Each step of the production site area should meet the production needs to the raw material pretreatment, since the production area culture strains, color fried rice, smoked grains, filling processes should be separated. Filling, the self-clean for bacteria culture Business district, and the remaining production sites according to the technological needs and health control, sub prevail clean work area and the general work area.

4.1.3 should be set raw materials warehouse, packaging materials warehouse, finished products warehouse, changing rooms and other food additives should be a dedicated storage facilities for such field the general area of operation.

4.1.4 filling between the entrance to the locker room should be set up, if necessary, set the footwear disinfection facilities; filling between air disinfection facilities should be set up, with full Between automatic filling device filling can be set.

4.1.5 Setting Themselves between seed culture (chamber), the design and layout should be consistent with the relevant provisions of Appendix B.

4.1.6 the production process of field testing place should be relatively separated from production areas.

4.2 Building internal structure and materials

4.2.1 Internal Structure

Shall comply with the provisions of GB 14881-2013 4.2.1.

4.2.2 Ceilings

Shall comply with the provisions of GB 14881-2013 in 4.2.2.

4.2.3 Wall

GB 14881-2013 4.2.3.1 shall comply with the provisions in 4.2.3.

4.2.3.2 workshop wall should be non-toxic, corrosion, mildew, smooth, easy to clean, non-absorbent, impermeable material laying, dado height not less than 1.5m, the filling should be laid between the ceiling.

4.2.4 Door

4.2.4.1 should meet the requirements in 4.2.4 of GB 14881-2013.

4.2.4.2 should set up production sites vent anti-pest measures.

4.2.5 Ground

4.2.5.1 should meet the requirements in 4.2.5 of GB 14881-2013.

4.2.5.2 production sites can be set to an appropriate ground slope, so smooth and no water.

Facilities and equipment 5

5.1 Facilities

5.1.1 Water Supply Facilities

Shall comply with the provisions of GB 14881-2013 in 5.1.1.

5.1.2 Drainage facilities

5.1.2.1 5.1.2 shall comply with the provisions of GB 14881-2013.

5.1.2.2 workshop use within the drainage ditches should adopt bottom arc structure, but clean work area must not be set ditches.

5.1.3 Cleaning and disinfection facilities

GB 14881-2013 5.1.3.1 shall comply with the provisions in 5.1.3.

5.1.3.2 according to process needs, should be equipped with bottles between bottle disinfection, washing, cleaning facilities.

5.1.3.3 should be configured in the workshop production equipment, facilities and industrial equipment cleaning and disinfection facilities; the rational allocation of air disinfection facilities (except vinegar step outer). It can be equipped with plenty of hot water, if necessary, according to production needs.

5.1.4 Byproduct processing facility

5.1.4.1 should set the scale of production to adapt vinegar dregs, lees and other by-products storage areas, facilities, clearly marked, and production workshop Separated.

5.1.4.2 byproduct processing facilities use for easy cleaning and disinfection materials. Structure should be tight, to prevent leakage and pests from entering.

5.1.5 Waste storage facility

5.1.5.1 shall comply with the provisions of GB 5.1.4 of 14881-2013.

5.1.5.2 should be provided at appropriate locations outside the workshop concentrated waste storage sites, facilities, clearly marked.

5.1.6 Personal hygiene facilities

5.1.6.1 shall comply with the provisions of GB 5.1.5 of 14881-2013.

5.1.6.2 set toilet in the workshop dressing room, bathroom entrance door can not be positive for the workshop. It shall be provided within the toilet red Water devices and foot-washing facilities or inductive, and with good ventilation and lighting facilities.

5.1.7 Ventilation

5.1.7.1 shall comply with the provisions of GB 5.1.6 of 14881-2013.

5.1.7.2 workshops, warehouses should be maintained to meet the food hygiene ventilation requirements.

5.1.7.3 mechanical ventilation air intakes should be installed for easy cleaning, replacement of corrosion-resistant protective cover opening and closing ceremony, and away from sources of pollution and exhaust port.

5.1.8 Lighting Fixtures

5.1.8.1 shall comply with the provisions of GB 5.1.7 of 14881-2013.

5.1.8.2 subject illuminance bottle inspection sites should meet the process requirements.

5.1.9 Storage facilities

GB 14881-2013 5.1.9.1 shall comply with the provisions in 5.1.8.

5.1.9.2 grain storage warehouse should be cool, ventilated, dry, clean, and there is mold, insects and rodents, anti-bird and other facilities.

5.1.9.3 Storage containers shall place adequate anti-pollution facilities.

5.1.9.4 Food additives should be kept separate, safe package, clearly identified.

5.1.9.5 should be equipped with a storage container and place vinegar process meet the requirements.

5.1.10 Climate control

5.1.10.1 shall comply with the provisions of GB 14881-2013 in 5.1.9.

5.1.10.2 from culture strains, of wine, vinegar and other processes should be ventilated, cool, warm facilities to meet the needs of process specification.

5.2 Equipment

5.2.1 Production Equipment

5.2.1.1 General requirements

GB 14881-2013 should be consistent with the provisions in 5.2.1.1.

5.2.1.2 Material

5.2.1.2.1 5.2.1.2 shall comply with the provisions of GB 14881-2013.

5.2.1.2.2 transport vinegar pipes, fittings should be corrosion resistant, non-toxic, tasteless.

5.2.1.3 Design

5.2.1.3.1 shall comply with GB 14881-2013 requirements in 5.2.1.3.

5.2.1.3.2 According to the production process, production capacity, the different forms of packaging, selection of raw materials pre-treatment to protect food safety, self-training Bacteria, saccharification, wine, vinegar, pour vinegar/press and bleaching, color fried rice, smoked grains, drying vinegar, aging, filtering, modulation, sterilization, storage, washing, filling and other equipment. Filling should use automatic or semi-automatic filling equipment must not be used manually.

5.2.1.3.3 cooking kettle (pot) or other sterilization equipment, fermentation tanks (tank) and storage tank (barrel) and a liquid feed conveyor pipes, fittings and other containers provided Preparation should be no dead ends, easy to clean and maintain.

5.2.2 Monitoring equipment

5.2.2.1 5.2.2 should be consistent with the provisions of GB 14881-2013.

5.2.2.2 Since bacteria culture, saccharification, fermentation, sterilization and other equipment should be installed thermometer or automatic temperature. If you use an ordinary glass thermometer should be adopted Take measures to prevent contamination of the product after crushing.

5.2.3 Equipment maintenance and repair

GB 14881-2013 5.2.3.1 shall comply with the provisions in 5.2.3.

5.2.3.2 plant, equipment, machinery and other facilities, and water supply, drainage system under normal circumstances, at least once each year overhaul, Paul Support and maintenance.

6.2 Plant and Facilities Management Health

Shall comply with the provisions in 6.2 of GB 14881-2013.

6.3 Health personnel management and food processing hygiene requirements

6.3.1 Food Processing Health Management staff

Shall comply with the relevant national laws and regulations.

6.3.2 Personnel hygiene requirements in food processing

6.3.2.1 should meet the requirements in 6.3.2 of GB 14881-2013.

Staff 6.3.2.2 finished bottling plant should wear clean work hat, masks.

6.3.3 Visitors

It should meet the requirements in 6.3.3 of GB 14881-2013.

6.4 Pest Control

Shall comply with GB 14881-2013 6.4 requirements.

6.5 Wastes and by-products processing

6.5.1 shall comply with the provisions in 6.5 of GB 14881-2013.

6.5.2 vinegar production workshop and other workplaces waste should be removed regularly, the dirt collected in the facilities, clean factory area.

6.5.3 by-products should be shipped from production plants, storage in a byproduct place.

6.5.4 wastes and by-products storage yard should be regularly cleaned and disinfected.

6.6 Overalls Management

Shall comply with the provisions in 6.6 of GB 14881-2013.

7.1 General requirements

Shall comply with GB 14881-2013 7.1 requirements.

7.2 Food ingredients

7.2.1 food materials procurement, transportation, storage should comply with GB 14881-2013 in 7.2.

7.2.2 deal with raw material suppliers to evaluate, purchase of raw materials should request a factory inspection certificate, without qualification documents, corporate Industry should be tested in accordance with food safety standards.

7.2.3 foodstuffs should comply with the relevant requirements of the national standards and regulations.

7.2.4 enzymes used in the production process, bacteria and other fermented koji agent shall comply with the requirements of the production process; the selection of pure strains should be regularly and identification (except traditional koji process). Purchased enzyme preparation, koji strains, active dry yeast, etc., shall examine the supplier to provide products Clearances or before use in accordance with the standards of food safety inspection. Since culture strains health requirements should be consistent with the relevant provisions of Appendix B.

7.3 Food Additives

Shall comply with GB 14881-2013 in 7.3 requirements.

7.4 and other food-related products shall comply with the provisions in 7.4 of GB 14881-2013.

Food safety control of the production process 8

8.1 Product contamination risk control

8.1.1 should be consistent with GB 14881-2013 in 8.1 requirements.

8.1.2 encourage the adoption of HACCP principles vinegar management process critical control points, the development of technological process of production, job procedures, and their implementation.

8.1.3 by product characteristics and process requirements, raw material pretreatment, since culture bacteria, sterilization, filling and use of food additives like as clearance Key control points are monitored.

8.1.4 Production Monitoring found abnormalities, should quickly identify the cause and correct record.

8.2 Biofouling control

8.2.1 shall comply with the provisions in 8.2 of GB 14881-2013.

A microbial monitoring the implementation of the provisions of 8.2.2 vinegar production process with reference to the Appendix.

8.2.3 Production respond before bottling plant equipment, facilities, pipelines and industrial equipment for cleaning and disinfection.

8.2.4 temperature sterilization process, the time should ensure the sterilization effect. The sterilized intermediate product shall take the necessary measures to prevent pollution.

8.2.5 filling with empty bottles, barrels, bags, covers and other packaging materials should meet the food hygiene requirements, as necessary, the cleaning and disinfection measures.

8.2.6 filling plant and other surfaces inside should be cleaned regularly disinfected to prevent dust, condensation and mold growth.

8.2.7 After the production, response equipment, facilities, industrial equipment, console, pipes and other cleaning,.

8.2.8 production sites, walls and drains should be regularly cleaned, disinfected, if necessary (step except vinegar).

8.2.9 Wash hands with taps, hand drying facilities should maintain normal use, hand disinfectant should be formulated in accordance with the instructions to ensure disinfection effect.

8.2.10 non-staff clean work area are not free access to the work area clean, the staff clean work area into the clean work area , Replace the clothes, wash, disinfect.

8.3 Chemical pollution control

8.3.1 shall comply with the provisions of 8.3 GB 14881-2013.

8.3.2 equipment, industrial equipment, console with detergent or disinfectant treatment, process water application thoroughly cleaned after removing the residues before in production.

8.3.3 direct contact with the vinegar of pipes, fittings and storage containers, facilities should prevent migration of hazardous substances.

8.4 Physical pollution control

8.4.1 should be consistent with GB 14881-2013 in 8.4 requirements.

8.4.2 production workshop vent filters should be complete, to ensure the production environment clean.

8.4.3 raw material pretreatment stage and take appropriate manner selection of raw materials, sundries.

8.4.4 adopt effective measures to prevent fragments of glass, metal and other foreign body debris empties into the production line.

8.5 Packaging

8.5.1 should be consistent with GB 14881-2013 8.5 requirements.

8.5.2 Containers should comply with the relevant provisions of food safety standards, inspection before use.

8.5.3 Containers should be clean before filling. Returnable bottles should be used after soaking, alkali scrub, soaked with water, rinse, drain, Sterilize bottles and inspection processing flow. Wash the bottles should have someone responsible for inspection.

8.5.4 Containers should be promptly transported to the filling machine, to prevent cross-contamination.

8.5.5 Products should be good sealing material sealing, should be tight, not leak, leak.