GB 19303-2003 Hygienic production standards for cooked meat products

This standard specifies the basic hygiene requirements for the factory design and facilities, hygiene management, production process, hygiene quality control and personnel of cooked meat and cooked meat products processing enterprises. This standard applies to all cooked meat production and processing enterprises and processing processes, including marinated meat, barbecued meat, ham, sausage, western ham and other directly edible livestock and poultry meat products processed and operated in other ways. GB 19303-2003 Hygienic Specification for Cooked Meat Products Enterprises GB19303-2003 Standard Download Decompression Password: www.bzxz.net

IL% 67.040
National Standard of the People's Republic of China
GB 19303—2003
Hygienie: prac:lice nf mked rneal andlmcat-preductsfactory
Published on September 24, 2003
Ministry of Health and Development of the People's Republic of China
Small Run Test Domestic Standardization Administration
Implementation on May 1, 2004
Normative Reference Documents
Terms and Meanings
I Factory Design and Facilities
Bovine Kidney Management
Health Control
Quality Acceptance
CB 19303——2003
C19303—2003
This standard is formulated by summarizing the problems that are easy to occur in the production and processing enterprises of dairy and meat in my country, and in order to improve the sanitary quality of hot-dish products and to implement the standard production behavior: This standard adopts the internationally recommended meat production health standard (CA standard RC1395.RV1.533) of the World Health Organization and the United States Food Code Committee (A Code), and also incorporates the main contents of the health of cooked meat products in meat factories. This standard is absorbed and adopted in the formulation of this standard. It has implemented the principles of the 3-hazard analysis critical control point (FACP) system, and has integrated the current precautions and varieties of meat processing enterprises. In order to cultivate adaptability, some articles of this standard take "suitable" as the inductive content, "necessary production" as the design content, "position" and "obtained" as the control content. From the date of implementation of this standard: the production industry of beef products should follow the medical requirements of this standard, do a good job in the production of beef products, and plan the management process. This standard is exactly the old basis for the health administrative department's 1-year health license and supervision and consulting management of beef product production enterprises:
This standard is the People's Republic of China's Ministry of Health. The responsible units for the standard are: the Ministry of Health's Small Supervision Institute, the Ministry of Health and the Ministry of Health, and the participating units are: Qinghai Municipal Health and Epidemic Prevention Station, Xinxi Provincial Health and Epidemic Prevention Station, Henan Province! Lanzhou Health and Safety Station, Lajingmen Health and Safety Station, Shandong Delisi Rongtuan.
The drafters of the core standard are: Li Qinran, Bao Dawo, Tu Ling, Gu Zheng, You Jian, Gao Weiban, and the national standard for the production hygiene of cooked meat products enterprises
GB193032003
This standard stipulates the requirements for the opening and facilities of cooked meat products processing enterprises, hygiene management, production process, hygiene quality protection system and personnel, etc.
This standard is applicable to all meat products processing enterprises and processing processes: including live whole meat, roast meat, ham, pork, Western-style fire-fighting and other customized products. 2 Normative references
The following documents have become the terms of the standard through the reference of this standard. For any referenced document with an indicated date, all subsequent amendments (excluding errors) or revisions will not apply to this standard. However, the parties to an agreement based on this standard are encouraged to investigate whether the updated versions of these documents can be used. For any referenced document without an indicated date, the latest version shall apply to this standard. 77:S
Hygiene standard for meat
Hygiene standard for sauce and marinade
Hygiene standard for barbecue
Hygiene standard for meat floss
Hygiene standard for fire oil
Hygiene standard for food additives
Life utility standard
General standard for labeling
Production standard for N-amino acid in food
GB 20147
GT 12594
GH131o)
GB1:3101
GB15198
GB 1627
3 Terms and definitions
Rice sausage (meat) and delicious belly
Meat. Factory hygiene regulationsbZxz.net
Meat food raw
Western-style steaming, state-style ignition, lazy hygiene standards
Limited-quantity beef products
Jerky, dried meat hygiene standards
This standard uses the following terms and definitions.
Cooked meat products
Meat processed products that are directly edible, made by one or more methods such as roasting, crisping, steaming, boiling, etc. 1
GB19303—2003
Remove dust, debris, dirt or other substances that may contaminate the quality of the meat or its packaging materials. 3.3
The process of effectively killing and reducing harmful microorganisms to a safe level by chemical or physical methods without affecting the safety and quality of food.
After effective cleaning (disinfection), the state achieved is to ensure that no harm is caused to the corresponding food ingredients.3.5
The space used for different purposes is separated by tangible facilities or designated spaces, and the areas, equipment positions or contacts are effectively separated. 3.6
High-cleanliness area
The area with relatively high pollution requirements set up in the processing process to avoid the product from being heated or disinfected to avoid causing or contaminating people. 3.
Low cleanliness area
The raw materials and their semi-finished products have certain pollution in the process. The requirements for the lower area are as follows: 4 Factory design and facilities
4.1 Factory area and layout
4.1 Hot meat products factory should be located in the production area of ​​the "study area" and the terrain should be free of pollution. There should be sufficient water supply, traffic inspection, no toxic gas, and other pollution. The upper area should be cleaned in accordance with the requirements of the regulations. 4.1.2! The main roads in the factory area and the second main road into the factory area, including the garage, are all paved with hard magnetic pavement (1 mixed or steel pavement 1, and the pavement is flat and solid).
4.1.3 There should be no clean water in the factory area, which should be cleaned in a clean and tidy manner. 4.1.2 Production and living areas shall be separated: the production area shall be properly sealed and equipped to prevent the abnormal noise and disturbance of outside personnel. 4.1.5 The production process in the factory area shall be orderly and neatly arranged. The service vehicles and the common machines shall be separated and meet the hygiene requirements of production and distribution. The semi-finished products, finished products and sterilization shall be strictly handled according to the raw materials. Before the normal production, there shall be high temperature clean areas and disinfection areas. They shall be relatively independent and confidential. 4.1.6 For the storage of finished products (warehouses), there shall be separate rooms. Workers shall not use the same passage or use the same passage. There shall be no dedicated cold printing room for non-standardized packaged products.
4.1. In addition to the furnace room, this is a place where coal is easily produced. Dust-collecting and hot air-generating places should be separated from the heating and cooling workshops by a certain distance. There should be no dust removal facilities.
4.1.8 The cooling and cooling rooms should have a closed passageway connected to the separation and treatment vehicles. 4.1.9 The special water and sewage treatment rooms should be separated from the food processing rooms before renovation, and the equipment should be properly replaced.
4.2 Factory Building
4.2.1 The design and construction of the factory building should be solid and smooth. The building materials should meet the requirements of non-food products to the greatest extent possible. There should be no spare parts and storage costs.
2.2.2 The factory building should have a comfortable space and height to meet the requirements of various production operations, sanitation, material transportation, lighting and ventilation. The main requirements for the inspection of the equipment are: 1CB19303-20C3
4.2.3 All doors, windows and other openings should be equipped with anti-disassembly and anti-static surface decoration, and the processing workshop should be able to avoid the pollution caused by external smoke, etc.
2.2.4 The factory floor should be waterproof, non-absorbent, washable, non-corrosive, and non-corrosive materials, and have a slope of 1% to 2%. The ground should be cleaned and disinfected 4.2.5 The drainage ditch in the factory should be high and low, and there should be a section to prevent the accumulation of rainwater and external water. The special ditch should be shaped, and the internal and external non-water outlets should be improved to prevent people and animals from being affected by the rapid flow of waste. 4.2.6 The water used in the factory building shall not be collected, washed, or filtered. It shall be treated by the team if necessary. The wall shall be made of light-colored mirror tiles with a temperature not lower than 21°C. It shall be pre-cleaned and evenly distributed on the ground for cleaning. 4.2.7 The north panel of the factory building should be deep and light-filled, and the ceiling beams or wall beams should be of certain degree. 4.2.8. The factory doors should be tightly matched and made of non-deformable waterproof materials. There should be no windows or windows inside the building. 4.2.9 The factory stairs and other auxiliary passages should be convenient for three flow saving: workshops should use ten T: meat and hot meat products shall not share one passage. 4.2.10 The doors far away from the outside of the factory building should be suitable for vehicles and people to enter and exit easily. 4.3 Sanitary facilities
4.3.1 Water supply
1 The factory has sufficient water supply equipment to provide sufficient water for sanitary work and production training. The water supply should maintain an appropriate pressure. If the water supply equipment is equipped, the disinfection point can reach the far corner of the workshop. See the special plan (579): For example, if the water supply equipment is equipped, anti-pollution measures can be taken into consideration and disinfection measures can be taken. For the needs of cleaning and disinfection, the production room should be provided with refrigeration and hot water. 2.3.2 Temporary storage facilities for waste
Set up temporary storage facilities for volatile waste in appropriate places away from non-production vehicles. The facilities should be made of materials with constant disinfection efficiency. Strictly study the materials, prevent the pollution of personnel, and must not pollute the environment. 4.3.3 Water and gas treatment system
Water and gas treatment system should be installed to maintain good operation. The non-effectiveness of gas (gas) in the production workshop shall comply with the national environmental protection regulations: the sewer of the production workshop shall be located outside the workshop. 4.3.4 Changing room, shower room. The factory does not have a clothing supply room that is suitable for the number of workers. The changing room is divided into two rooms for men and women. There are personal clothing storage facilities (railway racks and pins). The network used in the workshop is located in a convenient place that is directly connected to the car. The heavy tank is changed to water flushing type. The non-measurement pipe shall not be used with the sewage pipe in the car. The washing facilities in the half-room shall comply with the provisions of 1.3. 4. 3. 5. Washing facilities
4.3.5.1 The entrance of the production workshop and the production site in the workshop should be equipped with washing facilities and equipped with detergents. The washing facilities should be equipped with running water. The hot and cold outlets should be set up separately.
4.3.5.2 The washing and drying facilities in the finished product assembly workshop or pre-entry room should be equipped with detergents. There should be two or more washing and drying facilities. The disposable paper should be equipped with a small storage box. 4.3.6. Cleaning and defecation facilities
4.3 .6. The vehicle should be equipped with cleaning equipment and containers, and there should be sufficient cold and hot water sources. 4.3.6.21 The disinfection and re-disinfection facilities should be made of high-quality materials and should be cleaned and disinfected efficiently. Lighting equipment, hot water disinfection equipment or other effective disinfection facilities should be provided indoors. 4.3.6.3 There should be sufficient natural light or artificial lighting in the vehicle or carport. 4.3.7 Lighting facilities
There should be sufficient natural light or artificial lighting: The lighting fixtures shall be installed in accordance with the requirements of the production personnel. The lighting fixtures on the meat products shall be equipped with safety equipment: the center of the car is cut in the lighting facilities. 3
CB19303—2003
4.3.8 Ventilation and temperature control devices
Good ventilation and exhaust devices shall be installed in the interior, and the air shall be discharged in time according to the air and water vapor. The air flow direction shall be from the clean area to the dirty area. The vents shall be equipped with mesh to prevent the expansion of other For example, in the loading and unloading of the state or the network, the cooling of the finished product should be equipped with cooling and air flow channel modification. The state of the state and its finished products should be equipped with cooling or temperature adjustment facilities: 4.4 Processing equipment
4.4.1 Equipment and tools that contact the internal products should be made of materials that are free of heat, odor, water absorption, and corrosion, and can withstand repeated cleaning and disinfection; their surfaces should be flat, without pits and chains, and the equipment that contacts the production site, semi-finished products, and permanent products, etc., tools and tools should be marked and used separately.
4.4.2 The installation position of the finished equipment should be more than 0.5m away from each other for cleaning and disinfection, and between the equipment and the wall, so as to be sufficient for the use of the equipment during the processing and the subsequent cleaning of the equipment. 4.4.3 Different products should be based on the technical requirements of the production process. Equipment that meets the production requirements and product manufacturing requirements should be used. The inner products should be mixed, filled and packaged by machines. 4.4.4 Vehicles and factories have special containers for waste: ≠ Use metal or other impermeable materials, and various containers have obvious signs:
4.4.5 Double steel, killing pot and other pressure vessels. The installation, operation and maintenance must comply with the national safety standards for heat and pressure waste. The system equipment should have temperature and time indication devices. 4.4.6 Processing water
The factory has sufficient water equipment to provide sufficient water for production and processing, which meets the requirements of (B6749); non-drinking water used for steam making, refrigeration, fire fighting and other purposes that cannot contact food should be delivered with a completely unique color identification system. It can also be absorbed by the production (same) water system without waiting for air conditioning with the production (same) water system. 4.5 Storage and operation equipment
4.5, the factory should have its own cold storage and product warehouse or related monitoring of cold and freezing rooms. The building of the room should be free from direct sunlight and use, and have protection against limit, rise, dust, humidity and other facilities. 4.5.2 Cold storage has cold storage (0-10℃) and freezer room (less than 1%*) with refrigeration equipment (including cold storage and condensing storage) installed with automatic temperature recorder.
4.5.3 The storage place should not have appropriate panels, and the stored materials should not be directly returned to the ground. 4.5.4 The storage place should have labels to mark different items, time of use and quantity of goods. 4.5.5 The factory should have vehicles and equipment for batch and quantity transportation. According to the characteristics of raw materials and products, it should have refrigeration equipment for transportation. 4.6 Sanitary quality control facilities
4.6.1 There should be laboratories capable of testing raw materials, feedstocks and products; the testing equipment should include physical, chemical and microbiological tests, and microbiological tests should be carried out. When the laboratory cannot carry out the test, it should also borrow the competent unit to test the quality of each batch of raw materials and products. d.6.2 There should be on-site inspection equipment for the use of technical personnel and sanitation quality control personnel; these equipment should include: central thermometer, effective oxygen detection, bucket, thermometer and humidity meter.
5 Hygiene Management
5.1 System and Personnel
5.1.1.2.1 The factory should be equipped with qualified full-time hygiene management personnel: the service workshop should be equipped with part-time or full-time H inspectors, who should be responsible for supervising the whole-house work according to the relevant provisions of this specification. 5.2 Equipment Maintenance and Repair
GB 19303—2003
T1 The factory buildings and equipment should be regularly maintained to keep them in good condition. The factory buildings and equipment should be overhauled and maintained at least once a year. 5.3 Cleaning and disinfection
5.3.1 The equipment, tools and workbenches in the production workshop should be cleaned after each processing activity. The semi-finished products and finished products should be disinfected after each batch of products. 5.3.2: Equipment and tools should be washed with hot water and detergent or treated with disinfectant. They can be rinsed with processing water before they can be used.
5.3.3 After each shift or when necessary, the ground, walls and drainage ditches of the processing site should be thoroughly disinfected. 5.3.4 Public places such as changing rooms, shower rooms, toilets, and rest rooms should be disinfected and kept clean. Disinfection should be carried out when necessary. 5.4 Disposal of Waste
Waste from the production workshop shall be transported to a designated special place for disposal according to the order and quality. The internal and external surfaces of the transport vehicles and temporary storage places for waste shall be cleaned in time. 5.5 Environmental Sanitation
Special personnel shall be assigned to maintain the environmental sanitation of the factory area and the adjacent areas of the factory area, and keep the factory area, factory buildings and roads clean and in good condition.
5.6 Disinsection and Pest Control
5.6.1 Disinsection and pest control shall be carried out during the period of 12-24 hours to prevent the growth of pests. It is necessary to use traps and killing devices. 5.3.2 When adding insecticides to the vehicle, it shall be done during the stop period, and the insecticides shall be removed during the period of 12-24 hours. It shall not be contaminated with meat products. After the disinfection, the contaminated equipment, tools and utensils shall be cleaned to remove the residual drugs. 5.3.3 Cooked products shall not be raised with animals. 5.7 Dangerous Goods Management
There shall be no special place for the production and use of hazardous materials such as killing agents and other items. These items must be marked with process and equipment, and must be approved by the management personnel before use. Special inspection and detection shall be set up for other food additives, and special personnel shall be responsible for the inspection. After checking the use order, they shall be issued and used. 5.8 Personnel Health
5.8.1 "Education shall be conducted for new and temporary personnel, and regular education on the laws, regulations, and health management of the enterprise shall be conducted for all employees in the factory.
5.8.2 The personnel shall be inspected at least once a year. Temporary inspection shall be conducted if necessary. New or temporary personnel shall be inspected and approved before they can start work. Workers shall establish health files. 5. B. 3 Health requirements
5.8.3.1 Anyone suspected of having any of the following diseases should not work in this job: leukemia, typhoid fever, hepatitis and other digestive tract infectious diseases (including those carrying pathogens) Active pulmonary tuberculosis Allergic rhinitis or urinary tract diseases Other food production-related diseases 5.8.3.2 Personnel with the diseases listed in 5.8.3.1 should stop wearing the product immediately and stop contacting with the product until the above diseases are eliminated or the infection is treated, and they can continue to work after obtaining the approval of the local health administrative department. 5.8.3.3 Personnel who have been injured by surgery or have other injuries The person in charge of processing cooked food should immediately take necessary measures and should be temporarily removed from the work that comes into contact with the meat product.
5.8.4 Production personnel should be required to wash and disinfect at certain times: before starting work, before going to work; after handling contaminated raw materials; after other activities not related to production. Personnel who come into contact with cooked food should disinfect before leaving the processing site and returning.
5.8.5 When processing cooked food requires gloves, they should wash before working, and their hands should be cleaned. When working with cooked food frequently, disposable gloves should be used every shift: 5
GH 19303—2003
6.8.6 Personal hygiene
5.8.6.: Production personnel shall maintain good personal hygiene, and shall not wear oil on their hair. 5.9.6.2 Production personnel shall not bring personal items and things not related to production into the workshop. Wear work clothes (or other personal items) before going to the workshop, wear comfortable shoes, do not wear loose hair, change work clothes and work clothes, and do not touch the food directly. 5.3 Production personnel shall not wear work clothes or work clothes before going to the workshop. 4. Staff should wear work clothes and shoes. 5.8.4. Non-three personnel should comply with the provisions of 5.8.2.2 when entering the production workshop. 5.5.5. Eating, smoking and spitting in the workshop: 6. Processing process
6.1 Raw materials and auxiliary materials
6.1.1 Sanitary and quality requirements of raw materials
6.1.1.1.1. Raw materials for cooked meat products should be qualified: they should meet the requirements of GB27U7. GB271U and other relevant national standards, the meat produced by enterprises implementing 12694 shall be subject to the provisions of the Ministry of Health. This is not allowed to purchase meat that has not undergone medical inspection, and the quality of the meat shall not be purchased without a medical inspection certificate, nor shall it be purchased without a medical inspection certificate, but without the health and quality requirements of the plate.
6.1.1.2 The raw materials must be inspected for quality before they are received and shipped out of the warehouse. The production period, source, health and hygiene of the products can be The results of the health inspection shall be recorded and corrected before they can be used. Without the approval of the health administration department, the edible meat products shall not be added to the slaughtered cattle: 6.1.1.3 The processing water shall not meet the requirements of G$7.1S. When the water quality is not good or the water quality is poor, other effective measures shall be taken. 6.1.1.4 The additives shall be used in accordance with the varieties specified in "3276" and within the appropriate scope. The use of food additives exceeding the standard shall be prohibited. 6.1,2 Storage of raw materials 6.1.2.1 The warehouse shall be used for raw materials. The warehouse shall be regularly equipped with shelves and raw materials shall be stored according to the conditions of the warehouse. The raw materials shall be separated from the sundries and the non-packaged items shall be separated from the packaging items. The warehouse shall be cleaned and disinfected. Pesticides or other toxic substances shall not be allowed to be killed or disinfected. E.1.2.2 Frozen raw materials with microscopic diseases should be purchased below 100% of the original size and should not be used in a cold storage environment. Frozen raw materials that affect the taste should be classified and sorted according to the standards during storage and kept at a certain distance from the first batch. E.1.2.3 Raw materials should be inspected at any time during storage to prevent wind, oxidation and deterioration. During storage, protective measures should be taken to ensure that quality inspection and quality prediction work is done in advance and any signs of product deterioration are dealt with in a timely manner. 6.1.2.4 The fast-acting end should be hung in a special warehouse with good upwind, no pollution source and room temperature of 0-1°C. 6.1.2.5 The interior of the material should be free of wind, dust and pollution. 6.2 Prevent cross-contamination || TT || 6.2.1 The finished product should be processed at the highest risk of over-contamination of raw materials and (or the rate of cross-contamination between finished products and finished products): In the process of food processing, the use of equipment and the use of working tools in each area should avoid direct or alternating contact between the same product before and after processing, and avoid mixing of inferior products during the processing. 2.2 The processing personnel of raw materials or semi-finished products should avoid contact with the final product. The day's teaching or time is based on the mail. When people who need to contact raw materials and finished products need to clean and disinfect them thoroughly, the second work is the most important thing. 6.3 Work
6.3.! The factory shall formulate the formula, process procedures, job and operation responsibility system and sanitation and disinfection system according to the characteristics of the product. Strictly control the steps and policies that may cause product contamination. The temperature and processing temperature of the processing process should be determined, and the product should not be shortened during the whole process.
1. The factory should formulate a large number of control points and GB in the production process of the product according to the principle of hazard classification and new control point system (IIAX). 19303—2C03
Common control standards. Monitoring procedures to prevent contamination accidents: Ensure product hygiene and quality. 6.3.2 The use and maintenance of key equipment should be performed by skilled workers. Before use, check whether it has reached the required clean and normal state. Key processing equipment should be regularly maintained and corrective measures should be taken when it fails. 6.3.3 During the processing, each position should be operated in strict accordance with the process regulations. Semi-finished products should be transferred when the processing is stopped to prevent 6.3.4 The design of each process should comply with the principle of preventing the growth of microorganisms. The general conditions to be followed are as follows: The core temperature of refrigerated food should be below 0-7°C. The sterilization temperature should reach above 70°C. The core temperature of heat preservation food should be maintained above 60°C. The temperature of meat processing should be controlled within 2%~6.3.5 Processing personnel should have various hygiene procedures. 6.3.E The raw materials and auxiliary materials must be strictly inspected before production; the products made from meat must be free of coarse hair and foreign matter: they must be strictly rotten or deteriorated; raw materials and auxiliary materials that have not been inspected before production and used must not be put into production or used in secret; 6.3.7 Standard use of food additives Ensure that the distribution plan is in place and formulate a guarantee system. Only control measures should be taken to ensure that the products are effective. 3. Animal intestines should be used in accordance with the product's storage and odor should be removed. Non-animal products must be used. Products approved by the relevant departments must be used. 6.3.9 Use low-resin hardwood (code 1: 6.3.10 Before processing, the products should be cooled and not accumulated, and the storage time should be as short as possible. 6.3.11 The temperature of the final product should be recorded by batch. 6.3.12 Before packaging the finished products, the workroom should be cleaned and disinfected, and the hygiene of personnel and equipment operation should be checked. 6.4.1 6.4.2 All packaging materials should comply with the provisions of the national agricultural and health standards. 6.4.3 The packaging materials shall be approved by the relevant raw material inspection department one month before the production starts. 6.4.4 The outer packaging of the products with fixed packaging shall be labeled in accordance with the regulations; the products with non-fixed packaging shall be properly marked with the shelf life, storage method and practical method of the product, and the name of the manufacturer and the location. 6.5 Purchase and storage. 5.1 The meat products without outer packaging shall be placed in the designated place and shall not be reprocessed after the specified time. If the cold burning is required, the packaging shall be tightly packed and shall not be placed with the raw products. 6.5.For the various protection measures and errors that need to be taken, corresponding storage measures should be taken according to the types of products. The products can be piled on special tables or pads in the dry warehouse. If the storage period is longer or the storage period is required, it can be stored at a temperature of 10-10°C. 5.6 Transportation
6.6.1 Transport products such as multi-purpose products should be transported in special containers and use special dust-proof and refrigerated vehicles. 6.6.2 Products of different processing types shall be packed in different compartments, and indirect contact shall not be achieved. 6.6.3 The transportation vehicle shall be cleaned after use, washed and disinfected; products without prior disinfection shall not be used before transportation.
6.6.4 Products shall not be packed in a manner that does not affect the sanitary quality and beauty of the products. 7 Sanitary quality control
7.1 Organization and personnel
1 The factory shall set up a sanitary quality control organization that is suitable for the production capacity and be responsible for inspecting and evaluating whether the contents of this specification and product hygiene and product safety items are implemented and the effectiveness is achieved. The sanitary personnel of the enterprise or the manufacturing machine shall, under the leadership of the enterprise, supervise and inspect the whole production process, and be responsible for promoting the enterprise standards and related products. Process quality control GB19303—2003
Measures,
1 The factory should be equipped with sanitary quality inspectors who have been trained and qualified by the competent authorities. Under the guidance of the sanitary quality control system, the factory should conduct the inspection of raw materials and finished products, as well as the research and development of the production process and quality of the products. 7.2 Management system
The production plant must formulate the relevant management system for the quality control of the raw materials, and the management system should be feasible and convenient! Exploration and inspection: The management system should at least include the following contents. 7.2.1 Raw material whole or quantity inspection, inspection of returned products, inspection of finished products, technical specifications, such as quality specifications, inspection items, evaluation criteria, samples and inspection methods, etc. 7.2.2 The overall change system of the production process and the stability of the sterilization link of the final product, the verification system of the parameter recording system, and the sample observation system.
7.2.4 Various equipment and processes, production record management system: 7.2.5 Technical archive management system:
7.2.6 Laboratory management system
7.2. Inspection system for sanitation and disinfection, equipment repair and maintenance, disposal, dangerous goods management, personal hygiene management, etc. 7.3 Raw materials
The production of raw materials should include the following, and must be in accordance with the provisions of the company and industry standards. Raw materials shall be identified and quality checked. Those not containing materials shall not be used: a. Check the contaminants that may exist in the raw materials, and their poor quality and unethical use. And check whether the procurement and source of raw materials are in compliance with the provisions of this standard: 7.4 Hygiene quality control of the processing process The following hygienic quality control in the processing process shall be reviewed and recorded for future reference. 7.4.1 The name and (or position) of each material 7.4.2 The equipment operation status and related technical parameters such as temperature, pressure, time, PH, etc. in the process. 7.4.3 The cleanliness and yellowing of personnel, facilities and equipment during the process. 7.4.4 The hygiene, working standards and health of everyone in the process. 7.4.5 Output rate and quality specifications of intermediate products. 7.4.E
Output and quality specifications of finished products.
Hygienic conditions of inner packaging materials in direct contact with food 7.4.7
Technical parameters of sterilization methods for finished products to prevent external contaminants from causing contamination of raw and cooked food. 7.4.9 Packaging materials, labels and instructions of finished products must be inspected and those that fail to meet the standards shall not be accepted. 7.5 Product sanitation quality control
7.5, 1 The main temperature time and other records of tea fungus stimulation in the release and processing report must be inspected batch by batch. Only after all indicators are qualified can they be shipped out of the factory.
The enterprise shall formulate factory inspection and type inspection items suitable for the characteristics of this product based on the provisions of this specification and relevant national standards and implement them in a practical manner.
7.5.2 Each batch of products shall have a retention sample, which shall be stored in a special retention sample (or area for classification by product batch number) with obvious markings. The samples shall be retained for at least more than the shelf life of the product. 7.5.3 The materials and products of the products produced by T. The product grades shall comply with (1S2725.1, GH2725.GB2727.GB2128, CB2729, G B2731.GH677GH10147CB131JJ1410GB151S, 3316327 and other relevant standards. 7.5.4 Check and manage whether the product storage room meets the requirements of this specification. 7.5.5 If the product is found not to meet the hygiene and quality requirements after the factory is repaired, it shall be recalled and other measures shall be taken. 7.6 Other contents of hygiene quality control
CB19303—2003
7.6.1 The important production equipment and measuring instruments shall be inspected and set regularly to ensure good operation. The hygrometer used for measuring equipment shall be inspected at least once every six months
7.6.2 According to the temperature changes in different seasons, the humidity, air purification and other indicators of the process environment of the chain shall be regularly checked. 7.6.3 The production water should be tested regularly. 7.6.4 The adverse reactions found in the use of the items by the users should be recorded in detail, and the investigation and handling work should be done well. And record each check: 7.6.5 A complete quality record must be established, and there must be a person in charge of the file. Various records are classified and kept for 12 years for future reference. 7.6.6 A comprehensive inspection of production and consumption should be carried out regularly: Verify the various work procedures and job systems in production and management. Adjust the problems found in the verification, and consult the relevant government supervision departments according to relevant regulations, and actively report the hygiene and quality of the products. 8 Personnel management 8.1 For product manufacturers, there are 8.2 The person in charge of technology in the enterprise shall have received special training in food processing and have experience in the production and quality management of cooked products. 8.3 The person in charge of the production and sanitation quality control department of cooked meat products shall be a full-time technical personnel. He shall have a college degree or above in the corresponding major or have received professional training. He shall be able to organize production or conduct sanitation quality control according to the requirements of this specification and make correct judgments and handle practical problems in the production and sanitation quality control of cooked meat products. B.4 The production enterprise of cooked meat products shall have full-time sanitation quality control personnel and production quality control personnel, who shall have received special training. 8.5 Purchasing personnel shall have the necessary knowledge and skills to identify raw materials that meet the quality requirements: 8.6 Production personnel shall undergo relevant technical training before taking up their posts and have the ability to operate in accordance with the relevant requirements of this specification. 8.7 Service personnel shall have the ability to perform their duties as specified in 5.8. The factory shall establish technical training and evaluation files for various types of personnel.1. Raw material whole or quantity inspection, mid-range product inspection, finished product inspection and acceptance technical specifications, such as quality specifications, inspection items, evaluation criteria, sampling and inspection methods, etc. 7.2.2 Production process and operation process verification system and final product sterilization link verification system, and intermediate parameter recording system. 7.2.3 Sample inspection system.
7.2.4 Various start-up and batch production record management system: 7.2.5 Technical archive management system:
7.2.6 Laboratory management system
7.2. The production and processing of raw materials should include the following contents, which must be in accordance with the provisions of the company and industry standards. Raw materials shall be identified and quality checked. Those not containing materials shall not be used: a. Check the contaminants that may exist in the raw materials, and their poor quality and unethical use. And check whether the procurement and source of raw materials are in compliance with the provisions of this standard: 7.4 Hygiene quality control of the processing process The following hygienic quality control in the processing process shall be reviewed and recorded for future reference. 7.4.1 The name and (or position) of each material 7.4.2 The equipment operation status and related technical parameters such as temperature, pressure, time, PH, etc. in the process. 7.4.3 The cleanliness and yellowing of personnel, facilities and equipment during the process. 7.4.4 The hygiene, working standards and health of everyone in the process. 7.4.5 Output rate and quality specifications of intermediate products. 7.4.E
Output and quality specifications of finished products.
Hygienic conditions of inner packaging materials in direct contact with food 7.4.7
Technical parameters of sterilization methods for finished products to prevent external contaminants from causing contamination of raw and cooked food. 7.4.9 Packaging materials, labels and instructions of finished products must be inspected and those that fail to meet the standards shall not be accepted. 7.5 Product sanitation quality control
7.5, 1 The main temperature time and other records of tea fungus stimulation in the release and processing report must be inspected batch by batch. Only after all indicators are qualified can they be shipped out of the factory.
The enterprise shall formulate factory inspection and type inspection items suitable for the characteristics of this product based on the provisions of this specification and relevant national standards and implement them in a practical manner.
7.5.2 Each batch of products shall have a retention sample, which shall be stored in a special retention sample (or area for classification by product batch number) with obvious markings. The samples shall be retained for at least more than the shelf life of the product. 7.5.3 The materials and products of the products produced by T. The product grades shall comply with (1S2725.1, GH2725.GB2727.GB2128, CB2729, G B2731.GH677GH10147CB131JJ1410GB151S, 3316327 and other relevant standards. 7.5.4 Check and manage whether the product storage room meets the requirements of this specification. 7.5.5 If the product is found not to meet the hygiene and quality requirements after the factory is repaired, it shall be recalled and other measures shall be taken. 7.6 Other contents of hygiene quality control
CB19303—2003
7.6.1 The important production equipment and measuring instruments shall be inspected and set regularly to ensure good operation. The hygrometer used for measuring equipment shall be inspected at least once every six months
7.6.2 According to the temperature changes in different seasons, the humidity, air purification and other indicators of the process environment of the chain shall be regularly checked. 7.6.3 The production water should be tested regularly. 7.6.4 The adverse reactions found in the use of the items by the users should be recorded in detail, and the investigation and handling work should be done well. And record each check: 7.6.5 A complete quality record must be established, and there must be a person in charge of the file. Various records are classified and kept for 12 years for future reference. 7.6.6 A comprehensive inspection of production and consumption should be carried out regularly: Verify the various work procedures and job systems in production and management. Adjust the problems found in the verification, and consult the relevant government supervision departments according to relevant regulations, and actively report the hygiene and quality of the products. 8 Personnel management 8.1 For product manufacturers, there are 8.2 The person in charge of technology in the enterprise shall have received special training in food processing and have experience in the production and quality management of cooked products. 8.3 The person in charge of the production and sanitation quality control department of cooked meat products shall be a full-time technical personnel. He shall have a college degree or above in the corresponding major or have received professional training. He shall be able to organize production or conduct sanitation quality control according to the requirements of this specification and make correct judgments and handle practical problems in the production and sanitation quality control of cooked meat products. B.4 The production enterprise of cooked meat products shall have full-time sanitation quality control personnel and production quality control personnel, who shall have received special training. 8.5 Purchasing personnel shall have the necessary knowledge and skills to identify raw materials that meet the quality requirements: 8.6 Production personnel shall undergo relevant technical training before taking up their posts and have the ability to operate in accordance with the relevant requirements of this specification. 8.7 Service personnel shall have the ability to perform their duties as specified in 5.8. The factory shall establish technical training and evaluation files for various types of personnel.1. Raw material whole or quantity inspection, mid-range product inspection, finished product inspection and acceptance technical specifications, such as quality specifications, inspection items, evaluation criteria, sampling and inspection methods, etc. 7.2.2 Production process and operation process verification system and final product sterilization link verification system, and intermediate parameter recording system. 7.2.3 Sample inspection system.
7.2.4 Various start-up and batch production record management system: 7.2.5 Technical archive management system:
7.2.6 Laboratory management system
7.2. The production and processing of raw materials should include the following contents, which must be in accordance with the provisions of the company and industry standards. Raw materials shall be identified and quality checked. Those not containing materials shall not be used: a. Check the contaminants that may exist in the raw materials, and their poor quality and unethical use. And check whether the procurement and source of raw materials are in compliance with the provisions of this standard: 7.4 Hygiene quality control of the processing process The following hygienic quality control in the processing process shall be reviewed and recorded for future reference. 7.4.1 The name and (or position) of each material 7.4.2 The equipment operation status and related technical parameters such as temperature, pressure, time, PH, etc. in the process. 7.4.3 The cleanliness and yellowing of personnel, facilities and equipment during the process. 7.4.4 The hygiene, working standards and health of everyone in the process. 7.4.5 Output rate and quality specifications of intermediate products. 7.4.E
Output and quality specifications of finished products.
Hygienic conditions of inner packaging materials in direct contact with food 7.4.7
Technical parameters of sterilization methods for finished products to prevent external contaminants from causing contamination of raw and cooked food. 7.4.9 Packaging materials, labels and instructions of finished products must be inspected and those that fail to meet the standards shall not be accepted. 7.5 Product sanitation quality control
7.5, 1 The main temperature time and other records of tea fungus stimulation in the release and processing report must be inspected batch by batch. Only after all indicators are qualified can they be shipped out of the factory.
The enterprise shall formulate factory inspection and type inspection items suitable for the characteristics of this product based on the provisions of this specification and relevant national standards and implement them in a practical manner.
7.5.2 Each batch of products shall have a retention sample, which shall be stored in a special retention sample (or area for classification by product batch number) with obvious markings. The samples shall be retained for at least more than the shelf life of the product. 7.5.3 The materials and products of the products produced by T. The product grades shall comply with (1S2725.1, GH2725.GB2727.GB2128, CB2729, G B2731.GH677GH10147CB131JJ1410GB151S, 3316327 and other relevant standards. 7.5.4 Check and manage whether the product storage room meets the requirements of this specification. 7.5.5 If the product is found not to meet the hygiene and quality requirements after the factory is repaired, it shall be recalled and other measures shall be taken. 7.6 Other contents of hygiene quality control
CB19303—2003
7.6.1 The important production equipment and measuring instruments shall be inspected and set regularly to ensure good operation. The hygrometer used for measuring equipment shall be inspected at least once every six months
7.6.2 According to the temperature changes in different seasons, the humidity, air purification and other indicators of the process environment of the chain shall be regularly checked. 7.6.3 The production water should be tested regularly. 7.6.4 The adverse reactions found in the use of the items by the users should be recorded in detail, and the investigation and handling work should be done well. And record each check: 7.6.5 A complete quality record must be established, and there must be a person in charge of the file. Various records are classified and kept for 12 years for future reference. 7.6.6 A comprehensive inspection of production and consumption should be carried out regularly: Verify the various work procedures and job systems in production and management. Adjust the problems found in the verification, and consult the relevant government supervision departments according to relevant regulations, and actively report the hygiene and quality of the products. 8 Personnel management 8.1 For product manufacturers, there are 8.2 The person in charge of technology in the enterprise shall have received special training in food processing and have experience in the production and quality management of cooked products. 8.3 The person in charge of the production and sanitation quality control department of cooked meat products shall be a full-time technical personnel. He shall have a college degree or above in the corresponding major or have received professional training. He shall be able to organize production or conduct sanitation quality control according to the requirements of this specification and make correct judgments and handle practical problems in the production and sanitation quality control of cooked meat products. B.4 The production enterprise of cooked meat products shall have full-time sanitation quality control personnel and production quality control personnel, who shall have received special training. 8.5 Purchasing personnel shall have the necessary knowledge and skills to identify raw materials that meet the quality requirements: 8.6 Production personnel shall undergo relevant technical training before taking up their posts and have the ability to operate in accordance with the relevant requirements of this specification. 8.7 Service personnel shall have the ability to perform their duties as specified in 5.8. The factory shall establish technical training and evaluation files for various types of personnel.4. Make detailed records of adverse reactions that occur during use of the items reported by users, and do a good job of investigating and handling them. Record all the records:
7.6.5. A complete quality record must be established, with management personnel responsible for the file, and all records must be classified and kept for 12 years for future reference.
7.6.6. Make a comprehensive inspection of production and quality: Verify all work procedures and job systems in production and management. Check and adjust any problems found during verification, and consult with relevant government supervision departments in accordance with relevant regulations, and take the initiative to report the hygiene and quality status of the products.
8. Personnel management
8.1. The product manufacturing enterprise must have technical personnel with relevant professional knowledge suitable for the products produced, as well as management personnel with production and organizational capabilities. The proportion of technical personnel should be less than 10% of the total number of employees. 8.2 The person in charge of technical management of the enterprise shall have received special training in food processing and have experience in the production and quality and hygiene management of cooked products. 8.3 The person in charge of the production and hygiene quality control department of cooked meat products shall be a full-time technical personnel. He shall have a college degree or above in the corresponding major or have received professional training. He shall be able to organize production or conduct hygiene quality control according to the requirements of the specification and be able to make correct judgments and handle practical problems in the production and hygiene quality control of hot meat products! B.4 The production enterprise of cooked meat products shall have full-time hygiene quality control personnel and production quality control personnel, who shall have received special training. 8.5 Purchasing personnel shall have the necessary knowledge and skills to identify raw materials that meet the quality requirements: 8.6 Production personnel shall undergo technical training before taking up their posts and have the ability to operate in accordance with the relevant requirements of this specification. 8.7 Service personnel shall have the ability to perform personal tasks according to the requirements of 5.8. The factory shall establish technical training and review files for various types of personnel.4. Make detailed records of adverse reactions that occur during use of the items reported by users, and do a good job of investigating and handling them. Record all the records:
7.6.5. A complete quality record must be established, with management personnel responsible for the file, and all records must be classified and kept for 12 years for future reference.
7.6.6. Make a comprehensive inspection of production and quality: Verify all work procedures and job systems in production and management. Check and adjust any problems found during verification, and consult with relevant government supervision departments in accordance with relevant regulations, and take the initiative to report the hygiene and quality status of the products.
8. Personnel management
8.1. The product manufacturing enterprise must have technical personnel with relevant professional knowledge suitable for the products produced, as well as management personnel with production and organizational capabilities. The proportion of technical personnel should be less than 10% of the total number of employees. 8.2 The person in charge of technical management of the enterprise shall have received special training in food processing and have experience in the production and quality and hygiene management of cooked products. 8.3 The person in charge of the production and hygiene quality control department of cooked meat products shall be a full-time technical personnel. He shall have a college degree or above in the corresponding major or have received professional training. He shall be able to organize production or conduct hygiene quality control according to the requirements of the specification and be able to make correct judgments and handle practical problems in the production and hygiene quality control of hot meat products! B.4 The production enterprise of cooked meat products shall have full-time hygiene quality control personnel and production quality control personnel, who shall have received special training. 8.5 Purchasing personnel shall have the necessary knowledge and skills to identify raw materials that meet the quality requirements: 8.6 Production personnel shall undergo technical training before taking up their posts and have the ability to operate in accordance with the relevant requirements of this specification. 8.7 Service personnel shall have the ability to perform personal tasks according to the requirements of 5.8. The factory shall establish technical training and review files for various types of personnel.
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