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GB/T 22656-2008Evaluating specification on the HACCP certification of the condiments processing (English PDF)

调味品生产HACCP应用规范

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Issued by

General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China; Standardization Administration of China

Level / Type

National · Recommended

Issue date

December 29, 2008

Implementation date

May 1, 2009

Scope

GB/T 22656-2008 is the English-translated version of 调味品生产HACCP应用规范.

GB/T 22656-2008 is the Chinese standard "Evaluating specification on the HACCP certification of the condiments processing".

Its scope clause reads: This standard specifies the condiment manufacturing enterprises to establish and implement the HACCP system based on HACCP principles and methods related terms and definitions Justice and basic requirements, and provides relevant examples.

This standard applies to the establishment of condiment company HACCP system, implementation, evaluation related activities may be used as reference. Its clauses include terms and definitions.

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Document preview — GB/T 22656-2008

National Standard of the People's Republic of China

ICS: 67.220.10
Classification: X66

Issued by: General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China; Standardization Administration of China

Preface
1 Scope
2 Normative references
3 Terms and definitions
4 HACCP system
5 Good Manufacturing Practice
6 Sanitation Standard Operating Procedure
7 Standard Operating Procedures
8 harmful microorganisms and toxins such as aflatoxin test
10 Propaganda and Training
11 Other
Appendix A (normative appendix) HACCP application logic program
Annex B (informative) sanitation standard operating procedures
Annex C (informative) and CCP decision tree recognition sequence
References

1 Scope

This standard specifies the condiment manufacturing enterprises to establish and implement the HACCP system based on HACCP principles and methods related terms and definitions

Justice and basic requirements, and provides relevant examples.

This standard applies to the establishment of condiment company HACCP system, implementation, evaluation related activities may be used as reference.

2 Normative references

The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent

Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research

Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.

GB 1351 Wheat

GB 1352 Soybean

GB 2715 food hygiene standards

GB 2760 Hygienic standards for uses of food additives

GB 5461 salt

GB 5749 drinking water health standards

GB 7718 pre-packaged food labels General

GB 8953 Hygienic Standard sauce factory

GB 8954 Hygienic Standard for Vinegar Factory

GB 14881 food companies General hygienic practices

GB/T 15691 General technical spice seasoning

GB/T 19000 Quality management systems Fundamentals and vocabulary

GB/T 19080 Food & Beverage GB/T 19001-2000 Application Guide

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

GB/T 20903-2007 condiment category

3 Terms and Definitions

GB/T 19000, GB/T 19080 and GB/T 19538 and established the following terms and definitions apply to this standard.

3.1

To protect the quality of health products, product processing enterprises should comply with the procedures.

NOTE. SSOP include the following. contact with the product (including raw materials, semi-finished products), or there are items in contact with the product (including water and ice) safety,

Hygiene requirements; product-contact equipment, gloves and external packaging materials should be clean, hygienic and safe; to ensure that products from cross-contamination; ensure that the operator

Cleaning and disinfection of hands, clean toilet facilities; prevent lubricants, fuel, cleaning and disinfecting products, condensate and other chemical, physical and biological

And other pollutants caused by the product safety hazards; correct labeling, storage and use of all kinds of toxic chemicals; contact with the product to ensure the physical health of employees

Health and sanitation; prevent and remove rodent pests.

3.2

To ensure product quality, product processing enterprises should comply with the equipment and process procedures.

......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 43 pages — is available in the English PDF.

Referenced standards

Normative references

GB 5461 · GB/T 19080

Similar standards

GB/T 22099-2008|GB/T 18186-2025|GB 10617-2005|GB 9990-2009|GB/T 11761-2021

Editions of GB/T 22656

Edition	Title	Revision	Status
GB/T 22656-2008	Evaluating specification on the HACCP certification of the condiments processing	current edition	Current

This page sells the current edition, GB/T 22656-2008. Earlier editions are listed for reference only.

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