GB/T 20572-2019Evaluating specification on the HACCP certification of the natural casings processin (English PDF)

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009.

This standard replaces GB/T 20572-2006 "HACCP Application Specification for Natural Casing Production", compared with GB/T 20572-2006. The main technical changes except editorial changes are as follows:

--- Revised scope (see Chapter 1, Chapter 1 of the 2006 edition);

--- Revised the normative reference document (see Chapter 2, Chapter 2 of the 2006 edition);

--- Modified the term "natural casing" and deleted the "hygienic standard operating procedures" and "original intestines" (see Chapter 3, 2006 edition) Chapter 3);

--- Revised some of the requirements of the HACCP system (see Chapter 4, Chapter 4 of the 2006 edition);

--- Increased management responsibilities (see Chapter 5);

--- Increased human resources protection plan, maintenance plan, retrospective and recall, emergency plan (see 6.5~6.8);

--- Revised procurement, natural casing processing process, salt concentration, etc., increased the requirements of the curing period (see Chapter 6, 2006) Chapter 4 of the annual edition);

--- Revised the establishment and implementation of the HACCP plan (see Chapter 7, Chapter 5 of the 2006 edition);

--- Removed "Other" (see Chapter 7 of the 2006 edition);

--- Increased the update and continuous improvement of the HACCP system (see Chapter 8);

--- Removed the HACCP application logic diagram and the hygienic standard operating procedure in the appendix (see Appendix A of the 2006 edition, attached Record B);

--- Revised the contents of the HACCP plan model table of the natural casing in the appendix (see Appendix A, Appendix D of the 2006 edition);

--- Revised the judgment tree and CCP identification sequence diagram in Appendix (Appendix B, see Appendix C of the 2006 edition);

--- Revised references (see references, 2006 edition of references).

1 Scope

This standard specifies the requirements for the Hazard Analysis and Critical Control Point (HACCP) system of natural casing enterprises.

This standard applies to the establishment, implementation, update and improvement activities of the HACCP system of natural casing enterprises.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only the dated version applies to this document. For undated references, the latest edition (including all amendments) applies to this document.

GB/T 7740 natural casing

GB 14881 National Standard for Food Safety General Hygienic Practice for Food Production

GB/T 19000 Quality Management System Foundation and Terminology

GB/T 19080 Food and Beverage Industry GB/T 19001-2000 Application Guide

GB/T 19538 Hazard Analysis and Critical Control Point (HACCP) System and its Application Guide

GB/T 22637 Good practices for processing natural casings

GB/T 27341 Hazard Analysis and Critical Control Point (HACCP) system General requirements for food production enterprises

QB/T 2606 casing salt

3 Terms and definitions

The following terms and definitions as defined in GB/T 7740, GB/T 19000, GB/T 19080, GB/T 19538 apply to this document.

4 HACCP system