General hygienic standard for food enterprises 3. 1 procurement
3. 1. 1 Raw materials should be purchased according to the quality and hygiene standards or hygiene requirements of raw materials.
3. 1.2 The purchased raw materials should have a certain freshness, have the proper color, fragrance, taste and morphological characteristics of the variety, and must not contain or be contaminated by toxic and harmful substances.
3. 1.3 After harvesting, some raw materials of agricultural and sideline products should be simply processed for convenience of processing, transportation and storage, which meets the hygiene requirements and shall not cause pollution and potential harm to food, otherwise they shall not be purchased.
3. 1.4 Purchasing personnel should have the knowledge and skills to easily identify the quality and hygiene of raw materials.
3. 1.5 The packaging or container containing raw materials shall be nontoxic, harmless and pollution-free, and meet the hygiene requirements.
3. 1.6 Reusable packages or containers shall be constructed to facilitate cleaning and disinfection. It is necessary to strengthen the inspection, and the contaminated ones may not be usable.
3.2 transportation
3.2. 1 means of transport (carriages and cabins) shall meet the hygiene requirements and be equipped with rain-proof and dust-proof facilities. According to the characteristics of raw materials and health needs, it should also be equipped with insulation, refrigeration, preservation and other facilities.
3.2.2 The transportation operation shall prevent pollution, and handle it with care to avoid damaging raw materials, and shall not be mixed with toxic and harmful substances.
3.2.3 Establish a health system, clean and disinfect regularly, and keep it clean and hygienic. People's Republic of China (PRC) and the Ministry of Health of the People's Republic of China 1994-02-22 approved the implementation of GB 1994-09-0 1-94.
3.3 storage
3.3. 1 Raw material yard and warehouse suitable for production capacity shall be set up.
3.3. 1.65438+
3.3. 1.2 All kinds of cold storage should be stored at specified temperature and humidity according to different requirements.
3.3. 1.3 Other raw material sites and warehouses should be flat on the ground, convenient for ventilation and ventilation, and equipped with rat and insect prevention facilities.
3.3.2 The raw material storage yard and warehouse shall be managed by designated personnel, and a management system shall be established to regularly check the quality and sanitary conditions, and clean, disinfect and ventilate on time.
3.3.2. 1 All kinds of raw materials should be stored in batches according to varieties, and each batch of raw materials should be clearly marked. Raw materials that affect each other's flavor should not be stored in the same warehouse.
3.3.2.2 raw materials should be off the ground, away from the wall and keep a certain distance from the roof, and there should be appropriate spacing between stacks.
3.3.2.3 first in first out, timely removal of raw materials that do not meet the quality and hygiene standards to prevent pollution. 4. 1 design
4. 1. 1 All new construction, expansion and reconstruction projects related to food hygiene shall be designed and constructed in accordance with the relevant provisions of this specification and the hygiene standards of this kind of food factory.
4. 1.2 All kinds of food factories should report their general layout, quality and hygiene standards of raw materials, semi-finished products and finished products, production process regulations and other relevant information to local food hygiene supervision institutions for future reference.
4.2 site selection
4.2. 1 Choose an area with dry terrain, convenient transportation and sufficient water resources. Factories should not be built downstream of polluted rivers.
4.2.2 There should be no dust, harmful gases, radioactive substances and other diffuse pollution sources around the factory; There must be no potential places where insects multiply in large quantities, so as not to endanger product hygiene.
4.2.3 The factory should be far away from harmful places. Buildings and peripheral roads or roads in the production area should have protective belts. The distance can be stipulated separately by the hygienic standard of each food factory according to the characteristics of each food factory.
4.3 General Layout (Layout)
4.3. 1 All kinds of food factories should make overall plans according to their own characteristics.
4.3.2 The layout should be reasonable, and the production area and living area should be separated; The production area should be downwind of the living area.
4.3.3 The building, equipment layout and process flow are reasonably connected, and the building structure is perfect, which can meet the requirements of production technology and quality and hygiene; Cross-contamination between raw materials and semi-finished products, finished products and raw materials and cooked food should be eliminated.
4.3.4 The layout of buildings and equipment should also consider the requirements of production process for temperature, humidity and its sub-process parameters, so as to prevent adjacent workshops from being disturbed.
4.3.5 Roads
4.3.5. 1 The roads in the factory area should be unobstructed to facilitate the passage of motor vehicles. If possible, a ring road should be built to facilitate the fire-fighting vehicles to reach the workshop in GB 1488 1-94.
Roads in 4.3.5.2 factory should be supplemented with hard materials such as concrete and asphalt which are easy to clean to prevent water accumulation and dust.
4.3.6 Greening
4.3.6. 1 Between workshops, workshops should keep a certain distance from peripheral roads or roads, and green belts should be set in the middle.
The exposed ground of each workshop in 4.3.6.2 factory should be afforested.
Water supply and drainage
4.3.7. 1 The water supply and drainage system should meet the production needs, the facilities should be reasonable and effective, and it should always be kept open, and there are effective measures to prevent polluted water sources and rodents and insects from sneaking into the workshop through the drainage pipe.
4.3.7.2 production water must comply with the provisions of GB 5749.
The sewage discharge in 4.3.7.3 must meet the national standards, and it can only be discharged after the purification facilities meet the standards when necessary. Purification and emission facilities should not be located above the main wind direction of the production workshop.
dirt
4.3.8. 1 Dirt (processing waste) shall be stored far away from the production workshop and shall not be located in the upwind direction of the production workshop.
Storage facilities in 4.3.8.2 should be closed or covered to facilitate cleaning and disinfection.
Smoke and dust
4.3.9. 1 The height and dust discharge of the boiler chimney shall comply with the provisions of GB384 1, and a dust removal device shall be set between the flue outlet and the induced draft fan.
Other smoke exhaust and dust removal devices in 4.3.9.2 should meet the discharge standards to prevent environmental pollution.
4.3.9.3 smoke exhaust and dust removal device should be set in the downwind direction of the dominant wind direction. Seasonal production workshop should be set in the downwind direction of seasonal wind direction.
4.3. 10 The livestock feeding area of experimental animals to be processed should keep a certain distance from the production workshop and should not be located in the upwind direction of the dominant wind direction.
4.4 Equipment, tools and pipelines
4.4. 1 Materials All equipment, tools and pipes that come into contact with food materials must be made of non-toxic, odorless, corrosion-resistant, non-absorbent and non-deformable materials.
4.4.2 The surfaces of structural equipment, tools and pipelines shall be clean, with smooth edges and corners, no dead corners, no fouling and no leakage, which is convenient for disassembly, cleaning and detoxification.
4.4.3 Settings
4.4.3. 1 The equipment shall be arranged reasonably according to the process requirements. The connection between the upper and lower processes should be close.
All kinds of pipelines and pipelines in 4.4.3.2 should be concentrated as much as possible. Cold water pipes should not pass above the production line and equipment packaging platform to prevent condensed water from dripping into food. Other pipes and valves should not be placed above exposed raw materials and finished products.
fix
4.4.4. 1 should be installed in accordance with the requirements of process hygiene, with sufficient distance from the roof (ceiling) and walls. The equipment shall be fixed with a tripod according to GB 1488 1-94 and keep a certain distance from the ground. The transmission part should have a waterproof and dustproof cover to facilitate cleaning and disinfection.
All kinds of feed liquid conveying pipelines in 4.4.4.2 should avoid dead ends or blind ends, and be equipped with drain valves or outlets to facilitate cleaning and disinfection and prevent blockage.
4.5 Building and Construction
4.5. 1 The height of the production workshop should meet the requirements of technology and hygiene, as well as the needs of equipment installation and maintenance.
4.5.2 Construction area The per capita construction area of the production workshop (excluding equipment occupation) shall not be less than 1.50m2, and the height shall not be less than 3m.
landing
4.5.3. 1 The floor of the production workshop should be paved with waterproof, non-absorbent, non-toxic and non-slip materials (such as acid-resistant bricks, terrazzo, concrete, etc.). ), have a proper slope, and set the floor drain at the lowest point of the floor to ensure no water accumulation. Other factories should also comply with hygiene requirements.
The ground in 4.5.3.2 should be smooth and crack-free, slightly higher than the road surface, which is convenient for cleaning and disinfection.
roof
4.5.4. 1 The roof or ceiling should be coated or decorated with light-colored materials with non-water absorption, smooth surface, corrosion resistance, temperature resistance and proper gradient, so as to reduce the dripping of condensed water from the structure, prevent the breeding of pests and molds, and facilitate washing and disinfection.
wall
4.5.5. 1 The walls of the production workshop shall be made of light-colored, impermeable and nontoxic materials, and the dado with a height of not less than1.50m shall be decorated with white tiles or other anticorrosive materials.
4.5.5.2's wall should be smooth, and the contact surface between its four walls and the ground should be arc-shaped, so as to prevent dirt accumulation and facilitate cleaning.
Doors and windows
4.5.6. 1 Doors, windows and skylights should be tight and not deformed, and protective doors should be able to be opened on both sides, and the setting position should be appropriate to facilitate the setting of health protection facilities.
4.5.6.2 windowsill should be located above the ground 1m, and its inner side is inclined at 45 degrees.
In 4.5.6.3, workshops, doors and windows that do not use air conditioning all the year round should have mosquito-proof and dust-proof facilities, and screen doors should be easy to disassemble and clean.
4.5.7 Channels
4.5.7. The1passage shall be free from worries and convenient for setting traffic and health protection facilities.
4.5.7.2 stairs, elevator transmission equipment and other places to facilitate maintenance and cleaning, washing and disinfection.
ventilate
4.5.8. 1 Production workshops and warehouses should be well ventilated, and the ratio of ventilation area to building area should not be less than1:16 when natural ventilation is adopted; When mechanical ventilation is used, the number of air changes should not be less than three times per hour.
The air inlet of mechanical ventilation pipeline in 4.5.8.2 should be more than 2m away from the ground, and far away from pollution sources and air outlets, and the protective cover of GB 1488 1-94 should be installed at the opening.
Water curtain, air curtain or air conditioning equipment should be added to the workshops or processes of beverage, cooked food and finished product packaging in 4.5.8.3 when necessary.
Daylighting and lighting
4.5.9. 1 Workshop or workplace should have sufficient natural lighting or artificial lighting. The lighting coefficient of the workshop should not be lower than the IV standard; The mixed illumination of the inspection site working face should not be less than 540lx, and the working face of the processing site should not be less than 220lx. Generally, it should not be less than 1 10lx in other places.
4.5.9.2 lighting equipment is located above the workbench, food and raw materials and should be protected.
4.5. 10 rodent-proof, mosquito-proof and dust-proof facilities Buildings and facilities should be equipped with effective rodent-proof, mosquito-proof, dust-proof, bird-proof, insect-proof, hiding and breeding facilities according to the sanitary requirements of the production process and the characteristics of raw material storage to prevent them from being harmed and polluted.
4.6 Sanitation facilities
4.6. 1 Hand washing and disinfection
4.6. 1. 1 Handwashing facilities shall be set at the entrance of the workshop and at appropriate places in the workshop respectively.
4.6. 1.2 should be equipped with hot and cold water mixer, and its switch should be non-manual. If the number of students in each class is less than 200, it will be 10, and if there are more than 200 students, it will be 1 20.
4.6. 1.3 Hand washing facilities should also include hand drying equipment (hot air, sterilized dry towels, sterilized paper towels, etc. ). According to the production needs, some workshops and departments should also be equipped with disinfection gloves, as well as a sufficient number of nail clippers, nail brushes, detergents and disinfectants.
4.6. 1.4 The workshop is imported, and if necessary, it should also be equipped with a disinfection pool for work boots and shoes (the workshop that the health supervision department thinks does not need to disinfect boots and shoes can be exempted).
4.6. 1.5 The inside of the disinfection tank wall and the tank wall are inclined at 45 degrees, and its specifications and dimensions should be determined according to the situation, so that workers can only enter through the disinfection tank.
4.6.2 locker room
4.6.2. 1 The dressing room should be equipped with wardrobes or clothes hangers and shoe boxes (racks), and the wardrobes should be kept at a certain distance, above 20cm from the ground. If clothes hangers are used, separate lockers for personal belongings should be set up.
4.6.2.2 dressing room should also be equipped with a vanity mirror for staff to check themselves.
Shower room
4.6.3. 1 shower room can be distributed or centralized, and 1 shower room can be set for every 20 ~ 25 workers in each shift.
4.6.3.2 shower room should be equipped with skylight or ventilation vent and heating equipment.
toilet
4.6.4. 1 The setting of toilets should be beneficial to production and hygiene, and the number and the location of urinals should be appropriately set according to production needs and personnel conditions.
Toilets in 4.6.4.2 production workshop should be set outside the workshop, and they are all flush-type, equipped with hand washing facilities and deodorizing devices, and their entrances and exits should not face the workshop door to avoid passages; The sewage pipe should be separated from the workshop drainage pipe.
When setting pit toilets in 4.6.4.3, it should be more than 25m away from the production workshop, and it should be convenient for cleaning and cleaning. Mosquito and fly prevention facilities should also be set up. 5. 1 mechanism
5. 1. 1 Food factories must establish corresponding hygiene management links to comprehensively manage their own food hygiene work.
5. 1.2 The management organization shall be equipped with professional trained full-time or part-time food hygiene management personnel.
5.2 Responsibility (Task)
5.2. 1 publicize and implement food hygiene laws and regulations and relevant rules and regulations, supervise and inspect the implementation of this unit, and report to the food hygiene supervision department regularly.
5.2.2 Formulate and modify various health management systems and plans of the unit.
5.2.3 Organize health publicity and education and train food practitioners.
5.2.4 Conduct regular health check-ups for employees of this unit, and do a good job in the aftermath.
5.3 Repair and maintenance work
5.3. 1 buildings and various mechanical equipment, devices, facilities, water supply and drainage systems, etc. Should be kept in good condition, ensure normal operation, clean and hygienic, and do not pollute food.
5.3.2 Establish and improve the maintenance system, check and maintain regularly, eliminate hidden dangers and prevent food pollution.
5.4 Cleaning and disinfection work
5.4. 1 Effective cleaning and disinfection methods and systems shall be formulated to ensure that all places are clean and hygienic and prevent food contamination.
5.4.2 When using cleaning agents and disinfectants, appropriate measures should be taken to prevent personal and food pollution.
5.5 Management of pest control and eradication
5.5. 1 The factory shall conduct pest control regularly or when necessary, and take effective measures to prevent the aggregation and breeding of rats, mosquitoes, flies and insects. Urgent measures should be taken to control and eliminate the places that have occurred and prevent the spread and pollution of food.
5.5.2 Before using all kinds of pesticides or other chemicals, preventive measures should be taken to prevent people, food, equipment and tools from being polluted and poisoned. All equipment and tools should be thoroughly cleaned after taking the medicine to eliminate pollution.
5.6 Management of toxic and harmful substances
5.6. 1 cleaning agents, disinfectants, pesticides and other toxic and harmful substances should be packed in fixed packages, marked with the word drug in an obvious position, stored in special warehouses or cabinets, locked and kept by special personnel, and a management system should be established.
5.6.2 It shall be used by trained personnel according to the usage method to prevent pollution and personnel poisoning.
5.6.3 Except for hygiene and technological needs, the production workshop shall not use or store any drugs that may contaminate food.
5.6.4 The varieties and scope of use of various drugs must be approved by the health supervision departments of provinces (autonomous regions and municipalities directly under the Central Government).
5.7 Management of Feeding Animals
5.7. 1 Except for experimental animals and livestock to be processed, poultry and livestock shall not be kept in the factory.
5.7.2 The management of experimental animals and livestock to be processed should be strengthened to prevent food pollution.
5.8 Management of Sewage and Dirt
5.8. 1 Sewage discharge shall meet the national standards; Those that do not meet the standards shall take purification measures and be discharged after reaching the standards.
5.8.2 Sewage collection facilities set in the factory should be closed or covered, and cleaned and disinfected regularly. Sewage shall not overflow and be transported to the factory for treatment within 24 hours, so as to achieve daily production and daily clearing, and prevent harmful animals from gathering and breeding.
5.9 Management of By-products
5.9. 1 By-products (processed materials and wastes) shall be transported out of the production workshop in time, stored in the by-product warehouse according to the hygiene requirements, and the wastes shall be collected in the sewage facilities and transported out of the factory for treatment in time.
5.9.2 The means of transport and containers used should be cleaned and disinfected frequently to keep them clean and hygienic.
5. 10 health facilities management
5. 10. 1 Sanitary facilities such as hand washing disinfection pool, boots disinfection pool, changing room, shower room and toilet. , should be managed by a special person, and establish a management system, responsibility to people, and often remain intact.
5. 1 1 Work clothes management
5. 1 1. 1 Work clothes include light-colored work clothes, pants, hair caps, shoes and boots, etc. Some processes (varieties) should also be equipped with masks, aprons, sleeves and other health protection products.
5. 1 1.2 Work clothes should have a cleaning system. All employees who come into direct contact with food must be replaced every day. Other personnel should also be replaced regularly and kept clean.
5. 12 health management
5. 12. 1 All employees of the food factory shall have a health check-up at least once a year. Those who have not obtained the health check-up certificate issued by the health supervision institution shall not engage in food production.
5. 12.2 Personnel who come into direct contact with imported food should also undergo fecal culture and viral hepatitis test.
5. 12.3 Where the diagnosis is: (1) hepatitis (viral hepatitis and carriers); (2) Active pulmonary tuberculosis; (3) Enterotyphoid fever and enterotyphoid fever carriers, (4) Bacillary dysentery and dysentery carriers; (5) suppurative or exudative desquamation dermatosis; (six) other people suffering from diseases or diseases that hinder food hygiene shall not engage in food production. 6. 1 management system
6. 1.65438+ Specific measures are formulated in the hygienic standards of food factories.
6. 1.2 All workshops and relevant departments shall be equipped with full-time or part-time process hygiene management personnel to supervise, inspect and assess according to the management scope.
6.2 Hygienic requirements of raw materials
6.2. 1 Raw materials entering the factory shall comply with the provisions of Article 3. 1.
6.2.2 Raw materials must be inspected and tested before use; Those that do not meet the quality and hygiene standards and requirements shall not be put into use, and shall be strictly distinguished from qualified products to prevent confusion and contamination of food.
6.3 Hygienic requirements of production process
6.3. 1 According to the production process sequence and product characteristics, raw material treatment, semi-finished product treatment and processing, cleaning and disinfection of packaging materials and containers, packaging and inspection of finished products and storage of finished products should be set separately to prevent cross-contamination between the previous processes.
6.3.2 Various technological operations shall be carried out under good conditions. Prevent the deterioration and pollution of corrupt microorganisms and toxic and harmful substances.
6.3.3 Production equipment, tools, containers and places should be thoroughly cleaned and disinfected before and after use. When maintaining and inspecting equipment, food shall not be contaminated.
6.3.4 The finished products shall be packed in fixed packages, and can only be packed after passing the inspection; Packaging should be carried out under good conditions to prevent foreign bodies from being brought into food.
6.3.4. 1 The packaging containers and materials used shall be intact and meet the national hygiene standards.
The labels on the packaging in 6.3.4.2 shall comply with the relevant provisions of GB 77 18.
6.3.5 After finished products are packaged, they should be put into storage and stored in batches to prevent mistakes.
6.3.6 The original records of the production process (including the inspection results of key factors in the process specification) shall be properly kept, and the storage period shall be extended by six months compared with the commodity storage period of the product. 7. 1 The food factory shall set up a sanitary quality inspection room suitable for the production capacity, and be equipped with inspectors who have passed the professional training and examination to conduct sanitary quality inspection.
7.2 The health quality inspection room should have necessary instruments and equipment, and have a sound inspection system and methods. The original records shall be complete and properly kept for future reference.
7.3 The inspection shall be carried out according to the hygienic standards and inspection methods stipulated by the state, and the raw materials, semi-finished products and finished products before production shall be inspected batch by batch, and the inspection result sheet shall be issued.
7.4 Any dispute over the test results shall be arbitrated by the health supervision institution.
7.5 Instruments and equipment used for inspection shall be verified on schedule and maintained in time to keep them in good condition, so as to ensure the accuracy of inspection data. 8. 1 The packaged finished products after inspection shall be stored in the finished product warehouse, and its capacity shall be suitable for the production capacity. Store in different varieties and batches to prevent confusion. The finished product warehouse shall not store toxic and harmful substances or other perishable and flammable substances.
8. 1. 1 When finished products are stacked, there should be a certain distance from the ground and walls to facilitate ventilation. Channels should be set aside to facilitate the passage of people and vehicles, and temperature and temperature monitoring devices should be set up for regular inspection and recording.
8. 1.2 should be equipped with facilities such as rat and insect prevention, regular cleaning and disinfection, and maintain hygiene.
8.2 Means of transport (including carriages, boathouses and containers, etc.). ) should meet the health requirements. According to the product characteristics, it should be equipped with rain-proof, dust-proof, cold storage and heat preservation facilities.
8.2. 1 Strong vibration and impact should be avoided during transportation, and handle with care to prevent the appearance of finished products from being damaged; And shall not be mixed with toxic and harmful substances, mixed transport, after the operation, handling personnel should be evacuated from the workplace to prevent food pollution.
8.2.2 The transportation of fresh food shall be carried out by special means of transportation according to the product quality and hygiene requirements. 9. 1 Employees in food factories (including temporary workers) should undergo health examination and obtain health certificates before they can participate in food production.
9.2 Employees shall receive health training and education before taking up their posts.
9.3 When on duty, do a good job in personal hygiene to prevent food contamination.
9.3. 1 Before entering the workshop, you must wear uniform work clothes, hats, boots and shoes. Work clothes should cover the coat, hair should not be exposed outside the hat, and hands should be washed clean.
9.3.2 Personnel who are in direct contact with raw materials, semi-finished products and finished products are not allowed to wear earrings, rings, bracelets, necklaces and watches, and are not allowed to wear heavy make-up, dye nails or wear perfume to enter the workshop.
9.3.3 Wash hands before work when touching dirt, going to the toilet, smoking and eating.
9.3.4 Don't drink alcohol before going to work, and don't smoke, drink, eat food and do other activities that hinder food hygiene at work.
9.3.5 Operators are not allowed to touch food or raw materials due to hand trauma. After wearing protective gloves, they can take part in jobs that are not in direct contact with food.
9.3.6 Work clothes and work shoes are not allowed to enter the toilet or leave the production and processing places.
9.3.7 Clothing, food, alcohol, tobacco, medicines, cosmetics and other personal daily necessities shall not be carried or stored in the production workshop.
9.3.8 Other personnel entering the production and processing workshop (including those who participate in the procedures) shall abide by the provisions of this specification. This specification is proposed by the Health Supervision Department of the Ministry of Health.
This specification was drafted by Tianjin Food Hygiene Supervision and Inspection Institute.
The main drafters of this specification are Zheng Pengran and Cao Changrui.
Entrusted by the Ministry of Health, this specification shall be interpreted by the Food Hygiene Supervision and Inspection Institute of the Ministry of Health.
This specification refers to FAO/WHO Codex Alimentarius Commission CAC/ RCP Rev.2- 1985 (Basic Principles of Food Hygiene).
The Ministry of Health of the People's Republic of China approved the implementation of1994-02-22+0994-09-01.