GB/T 29876-2013Criterion of producing management for non-fermented bean products (English PDF)
非发酵豆制品生产管理规范
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Issued by
SAMR; SAC
Level / Type
National · Recommended
Issue date
November 12, 2013
Implementation date
April 30, 2014
Scope
GB/T 29876-2013 is the English-translated version of 非发酵豆制品生产管理规范.
GB/T 29876-2013 sets out production management practices for non-fermented bean products.
Clause 1 states that the standard specifies the terms and definitions of non-fermented soybean production management together with general provisions, documentation requirements, requirements for raw materials, plant and facilities, production equipment, personnel requirements and management, health management, production management, quality control and labelling requirements, and that it applies to production management in non-fermented soybean production enterprises; the page records no exclusions.
Clause 3 carries a single definition, of non-fermented bean products, described as products made from soybeans and water as the main raw materials through pulping and coagulation and with or without flavouring, and taken from GB/T 22106-2008, definition 3.1.
Clause 4, General, requires the enterprise to establish, document, implement, maintain and continuously improve an effective quality management system, and to define the scope of that system by naming the products or product categories, the processes and the production sites covered.
The same clause requires the enterprise to identify, assess, prevent and control the hazards specific to consumer health that may arise, to monitor, evaluate and prevent product-specific hazards, to communicate hazard prevention and control information inside and outside the enterprise, and to take the verification measures that keep those controls effective, and it begins a provision on the control of outsourced processes before the draft breaks off.
Clause 2 cites GB 1352, GB 2760, GB 5749, GB 7718, GB 14881, GB/T 19001-2008 and the Food Recall regulations issued as order No. 98 of the General Administration of Quality Supervision, Inspection and Quarantine.
The page gives the Chinese classification as X00 and the international classification as 67.040, and estimates the document at about 9,981 words. The page names no superseded edition; the standard was issued on 12 November 2013 and has applied since 30 April 2014.
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Document preview — GB/T 29876-2013
National Standard of the People's Republic of China
- ICS
- 67.040
- Classification
- X 00
Issued by: State Administration for Market Regulation; Standardization Administration of the PRC
Contents
- Foreword
- 1 Scope
- 2 Normative references
- 3 Terms and Definitions
- 4 General
Foreword
This standard was drafted in accordance with GB/T 1.1-2009 given rules.
1 Scope
This standard specifies the terms and definitions of non-fermented soybean production management, general provisions, documentation requirements, requirements for raw materials, plant and facilities, raw Production equipment, personnel requirements and management, health management, production management, quality control and labeling requirements.
This standard applies to non-fermented soybean production enterprise production management.
2 Normative references
The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein Member. For undated references, the latest edition (including any amendments) applies to this document.
GB 1352 Soybean
GB 2760 national food safety standards of food additives using standard
GB 5749 drinking water health standards
GB 7718 National Food Safety Standard pre-packaged food labels General
GB 14881 food companies General hygienic practices
GB/T 19001-2008 Quality Management System Requirements
Food Recall regulations (the State Administration of Quality Supervision, Inspection and Quarantine Order No. 98)
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1 Non-fermented soy
Soybeans and water as the main raw material, through the pulping process, coagulation (or clotting), flavored or not flavored product processing technology made. [GB/T 22106-2008, Definition 3.1]
4 General
4.1 Enterprises should establish an effective quality management system and document, implement and maintain, and make continuous improvement.
4.2 The enterprise shall determine the scope of non-fermented soy products, the quality management system. The scope shall specify the products or product categories covered, produced Processes and production sites.
4.3 enterprises should.
a) identification, assessment, prevention and control products for specific consumer health hazards that may arise;
b) monitoring, evaluation, prevention has been possible to produce a release of product-specific hazards;
c) in the protection of food safety product range needed for the whole process, good and harm prevention, control and prevent the process related to the validity of the letter Information communication inside and outside the enterprise;
d) implement the necessary measures to verify and ensure the prevention of specific risks, control and prevent the continuing effectiveness of the process.
4.4 The enterprise shall ensure that any impact of non-fermented soybean products meet the production requirements of the implementation of the outsourcing process control and quality management system
......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 15 pages — is available in the English PDF.
Referenced standards
Normative references
- GB 1352Soya bean
- GB 2760National Food Safety Standard - Food additives - Usage Standards
- GB 5749Standards for drinking water quality
- GB 7718National food safety standard - General rules for the labelling of prepackaged foods
- GB 14881National food safety standard - General hygienic regulation for food production
- GB/T 19001-2008Quality management systems -- Requirements
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Related Standards
GB 1352-2023 — Soya bean
GB 14881-2025 — National food safety standard - General hygienic regulation for food production
GB 2760-2024 — National Food Safety Standard - Food additives - Usage Standards
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