Hygienic standard for drinking natural mineral water GB 16330- 1996
Hygienic code for enterprises drinking natural mineral water
Approved by People's Republic of China (PRC) * * and the Ministry of Health of the People's Republic of China 1996-06- 19 Scope of implementation 1.
This specification stipulates the hygienic requirements of drinking natural mineral water enterprises in terms of water source and sanitary protection, architectural design and facilities, sanitary management, production technology, storage and transportation.
This specification is applicable to production enterprises that reduce natural mineral water. Drinking pure water and other bottled (or barreled) drinking water production enterprises shall refer to the implementation.
2 reference standard
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard was published, all versions shown were valid. All standards will be revised, and all parties using this standard should explore and use the possibility of the latest version of the following standards.
GB 4789-94 Microbiological examination of food
GB8537- 1995 drinking natural mineral water
GB77 18- 1994 General Standard for Food Labeling
GB J73-84 Code for Design of Clean Workshop
3 Water source and health protection
3. 1 The source water used for processing must be natural mineral water approved by the national and provincial authorized examination and approval authorities according to GB8537.
3.2 Health Protection Zone
3.2. 1 The first health protection area is around the spring (well) 15m radius, and a separation wall must be set up. This area should be covered with cement with a thickness of more than 20cm, and the drainage should be outward with a certain slope. The water intake point has a closed building and is managed by a special person. Irrelevant staff are strictly prohibited from living or staying in this area; Equipment or articles unrelated to water intake shall not be placed, and buildings unrelated to mineral water diversion shall not be built; Eliminate all factors that may lead to mineral water pollution.
3.2.2 There shall be no residential areas, toilets or puddles, garbage, waste residue or sewage pipes laid in the secondary health protection zone within the radius of 30m of the spring (well) mouth. It is forbidden to build water diversion projects that may change the quality, quantity and temperature of mineral water, and to carry out economic engineering activities that may cause aquifer pollution.
3.2.3 The protection radius of Grade III sanitary protection zone should be greater than1000 mm. Within this range, it is forbidden to discharge industrial and domestic wastewater, use pesticides and fertilizers, and there must be no activities that damage the hydrogeological conditions of water sources.
3.2.4 Fixed signs must be set at the boundaries of the above-mentioned health protection areas at all levels, and the scope can be appropriately expanded according to the topography, landforms, hydrogeological conditions and surrounding environmental sanitation conditions of the water source.
4 Hygienic requirements for mineral water collection
4. 1 For artificial exposed tube wells or natural exposed springs, the production should be allowed; For natural bare mineral water, a closed self-flowing building should be established on the basis of removing weathered residual and dirt around the spring mouth to prevent pollution caused by natural factors or human factors.
4.2 The designed pumping capacity of pumping equipment should match the allowable output.
4.3 If there is no water storage equipment, it should be designed reasonably according to the daily filling quantity to shorten the water storage time as much as possible; Should be sealed and easy to drain and clean to avoid the formation of stagnant water.
4.4 Water collection equipment, water pipelines and water storage equipment must be cleaned and disinfected regularly.
5 Hygienic requirements of factory design and facilities
5. 1 design
5. 1. 1 All new, expanded and rebuilt projects shall be designed and constructed in accordance with the relevant provisions of this standard.
5. 1.2 The mineral water plant shall provide the general plan of the plant area; Production process flow; Quality standards and hygiene standards of source water, semi-finished products and finished products and other relevant materials shall be reported to the provincial food hygiene supervision institutions for future reference.
5.2 site selection
5.2. 1 The site should be located in an area close to the mineral water source, with high and dry terrain, convenient transportation and no water damage.
5.2.2 There shall be no diffuse pollution sources such as dust, smoke, lime sand, harmful gases and radioactive substances around the factory, and there shall be no potential places where a large number of insects breed.
5.2.3 There should be a protective distance of 15-20m between buildings in the production area and external roads or roads.
5.3 Layout
5.3. 1 The production area is separated from the living area.
5.3.2 The layout and technological process of buildings and equipment should be reasonably connected, and the building structure should be perfect to meet the requirements of production technology and quality and hygiene.
5.3.3 The layout of the production area should conform to the technological process, reduce circuitous and round trips, and avoid the mixed flow of people and logistics.
5.4 roads
The roads in the factory area should be paved with hard materials such as concrete and asphalt, which are easy to clean, and the road surface should be smooth and free of water.
5.5 greening
Green belts should be set between workshops and between workshops and roads. The exposed ground of the factory should be afforested.
5.6 Factories and facilities
5.6. 1 The equipment and use area of the production, processing and storage places shall be suitable for the product variety and quantity.
5.6.2 The per capita floor area of the production workshop is not less than 2.0m2 (excluding the floor area of equipment).
5.6.3 The ground shall be paved with waterproof, non-absorbent, non-toxic and non-slip materials, and the ground shall be seamless and easy to clean and disinfect. The ground should have an appropriate gradient (1.0- 1.5%) and a good drainage system.
5.6.4 The wall surface should be paved or coated with light-colored, mildew-proof, waterproof and nontoxic materials, and the surface should be smooth and easy to clean and disinfect. The top corner, corner and floor corner are arc-shaped to prevent dirt accumulation and easy to clean.
5.6.5 The suspended ceiling should be painted or decorated with light-colored materials that are non-absorbent, smooth, mildew-proof and leak-proof, and have an appropriate slope to reduce the dripping of condensed water from the structure.
5.6.6 Doors and windows should be tight and made of non-deformation and corrosion-resistant materials. If there is an inner window sill, it should be inclined at 45 degrees. Windows and doors must be equipped with effective anti-mosquito, anti-fly and anti-insect facilities. The door should be able to close automatically.
ventilating device
Ventilation equipment must be installed in the workshop. The airflow direction should avoid flowing from the unclean area to the clean area. Vents must be equipped with corrosion-resistant protective covers that are easy to clean and replace, and the air inlet must be more than 2 meters away from the ground and away from pollution sources and exhaust ports.
Daylighting and lighting
The workshop or working face should have sufficient natural lighting or artificial lighting. The illuminance on the working surface of the processing site should not be less than 220 lux; Other places should not be lower than l 10 lux. The lamps installed above the production line in the workshop must have safety protection devices to prevent the lamps from breaking and polluting food.
5.6.9 Overhead parts and chutes in the workshop must be easy to clean and can prevent dust, condensed water and mildew.
5.6. 10 Cleaning (bottle and lid) workshop and filling workshop
5.6. 10. 1 The cleaning and filling workshop shall be closed and equipped with air purification devices, air temperature adjustment devices and air disinfection facilities.
5.6. 10.2 Adopt reasonable mechanical ventilation facilities to ensure the air flows from the clean area to the unclean area.
5.6. 10.3 The clean workshop should be 65,438+10,000, the filling workshop should be 1000, or the whole room should be 10000, and the production line should be 100.
5.6. 10.4 The design and construction of the clean workshop shall meet the requirements of the design scope of GBJ 73-84 clean workshop.
5.6. 10.5 The temperature of the cleaning and filling workshop should be controlled between 15-27℃ and the humidity should be controlled below 50%.
5.6. 10.6 The building structure and internal facilities of the filling workshop shall be moisture-proof, dust-proof and easy to clean and disinfect.
5.6. 10.7 The population part of the clean workshop shall be equipped with purification facilities for personnel and materials respectively.
5.7 Waste water and waste discharge system
5.7. 1 Waste water and waste discharge system must be equipped.
5.7.2 All wastewater discharge pipelines (including sewers) must meet the requirements of wastewater discharge peak, and the construction method should avoid the pollution of mineral water.
5.7.3 Before the waste is moved out of the factory, a closed waste storage facility should be set up, which should be designed to prevent the invasion of harmful animals and insects and avoid the pollution of natural mineral water and the factory environment.
5.8 Equipment, instruments and pipelines
5.8. 1 All equipment, tools and pipelines that come into contact with filling mineral water must be made of materials that are non-toxic, tasteless, corrosion-resistant, easy to clean and will not change the quality of the original natural mineral water (stainless steel should be used), and the surface should be smooth, non-absorbent and free of pits, peeling and cracks.
5.8.2 The equipment and pipelines in contact with mineral water for filling shall have smooth edges and corners, no dead corners, no fouling and no leakage, and be convenient for disassembly, cleaning and disinfection.
5.8.3 The mineral water conveying pipeline for filling is provided with a drain valve or a drain, which is convenient for cleaning, drainage and disinfection.
5.8.4 Pipes and equipment for filling mineral water and other production water shall be completely separated and shall not cross contact. Water supply pipes for different purposes should be painted with different colors to show the difference.
5.9 Sanitation facilities
5.9. 1 hand washing and disinfection facilities
5.9. 1. 1 Handwashing facilities should be set at the entrance of the workshop and at appropriate places in the workshop, and their switches should be non-manual, with one faucet for every 10 person and at least two.
5.9. 1.2 Hand washing facilities should also be equipped with duty-free detergent and disinfectant distributors and hand drying devices (hot air, disinfection paper towels, etc.). ).
5.9. 1.3 There must be disinfection facilities for shoes and boots at the entrance of the production workshop, which is as wide as the passage and longer than1.5m..
5.9.2 Disinfection facilities for equipment and instruments
The production workshop should be equipped with disinfection facilities for equipment and tools. It is recommended to use CIP decontamination system to clean and disinfect equipment and pipelines.
Locker Room
There must be a wardrobe and shoe rack suitable for the number of employees. The dressing room should be connected with the production workshop.
Shower room
5.9.4. 1 A shower room matching the number of employees must be provided, and every 20 employees in each shift shall be provided with 1 shower, with at least two showers.
5.9.4.2 shower room should be equipped with ventilation and exhaust facilities to maintain relative negative pressure, and heating equipment should be equipped if necessary.
toilet
5.9.5. 1 Toilets should be set up to facilitate production and sanitation, and their number and urinal positions should be set appropriately according to production needs and personnel conditions.
5.9.5.2 toilets in the production workshop should be set outside the workshop. All toilets should be flush-type, equipped with hand washing facilities and hand drying devices. The entrance should not face the workshop door, and the passage should be avoided. The sewage pipes should be separated from the workshop drainage pipes.
6. Hygienic management of the factory
6. 1 mechanism
6. 1. 1 It is necessary to establish corresponding health management institutions to comprehensively manage the food hygiene work of the unit.
6. 1.2 The management organization shall be equipped with professional trained full-time or part-time food hygiene management personnel.
6.2 Responsibility (Task)
6.2. 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.
6.2.2 Formulate and modify various health management systems and plans of the unit.
6.2.3 Organize health publicity and education and train food practitioners.
6.2.4 Carry out regular health check-ups for employees of this unit and handle them properly.
6.3 Repair and maintenance work
6.3. 1 The factory building and various mechanical equipment, devices, facilities and water supply and drainage systems shall be kept in good condition to ensure normal operation and cleanliness.
6.3.2 Under normal circumstances, the plant, equipment and pipelines shall be overhauled at least once a year.
6.4 Cleaning and disinfection work
6.4. 1 Effective cleaning and disinfection methods and systems shall be formulated to ensure that all workshops and places in the factory are properly cleaned to prevent food contamination.
6.4.2 Cleaning and disinfection methods must be safe and hygienic, and the disinfectant used must be approved by the health department.
6.4.3. Before the succession, the equipment, instruments and pipelines in the mineral water production workshop should be cleaned and disinfected.
6.4.4 After the work is finished, the ground and walls of the processing site shall be cleaned and disinfected if necessary.
6.4.5 The workshop, equipment and tools shall be thoroughly cleaned of residual detergents after being treated with detergents and disinfectants, and then used.
6.4.6 Air conditioners and air purification ports shall be cleaned at least once every six months.
6.4.7 Waste storage facilities must remove waste in time to avoid leakage; Always clean and disinfect waste storage facilities and containers.
6.5 pest control
6.5. 1 The plant area and its surroundings should be exterminated regularly to prevent the breeding of pests.
6.5.2 Pesticides can only be used if other control measures are ineffective. When using pesticides, natural mineral water sources, production equipment, pipelines, tools and containers shall not be polluted. After taking the medicine, thoroughly clean all equipment, tools and containers to eliminate pollution.
6.6 Management of toxic and harmful substances
Pesticides or other items harmful to health should be marked with the word "medicine" in a conspicuous place, stored in a special warehouse and kept by a special person.
6.7 It is forbidden to keep poultry and livestock in the factory.
7 Personal hygiene and health requirements
7. 1 Mineral water producers and related personnel shall have a health examination at least once a year. New employees or temporary employees must have a health examination and obtain a health certificate before they can take part in the work.
7.2 Anyone suffering from one of the following diseases shall not work in the mineral water production workshop:
Diarrhea, typhoid fever, viral hepatitis and other digestive tract infectious diseases (including pathogen carriers), active tuberculosis, skin diseases and other diseases that hinder food hygiene.
7.3 Mineral water production and related personnel must undergo health training and obtain training certificates before taking up their posts.
7.4 personal hygiene
7.4. 1 Mineral water producers must maintain good personal hygiene, do not leave long nails and apply nail polish, and often have a haircut, take a bath and change clothes.
7.4.2 Before entering the workshop, you must wear neat work clothes, working caps and work shoes boots. Work clothes should cover the coat, and hair should not be exposed outside the hat. Hand washing and disinfection.
Hand washing requirements
Mineral water producers must wash their hands and disinfect in any of the following circumstances after taking up their posts, and the factory should have supervision measures:
After going to the toilet;
After handling the contaminated items,
After engaging in other activities unrelated to production.
7.4.4 Watches, ornaments and personal items unrelated to production shall not be brought into the workshop.
7.4.5 Do not wear work clothes and work shoes to enter the toilet or leave the workshop.
7.4.6 The production personnel of the filling line should take a bath before taking up their posts, and wear masks when working. Their work clothes, work caps and masks should be cleaned and disinfected every day (except disposable masks).
7.4.7 Workers with skin cuts or wounds shall not continue to work on the filling line.
7.4.8 Smoking, eating food and other activities that hinder food hygiene are strictly prohibited in the workshop.
7.4.9 Other personnel (including visitors) entering the production and processing workshop shall abide by the provisions of this Regulation.
8 Hygienic requirements of production process
8. 1 Hygiene of source water
8. 1. 1 The water quality of the source water shall meet the requirements of various indexes specified in GB8537 "Drinking Natural Mineral Water".
8. 1.2 In order to ensure the good and stable quality of drinking natural mineral water, the quality of source water and the following sanitary indicators should be monitored regularly during the production process: sensory requirements, nitrite, oxygen consumption and microbial indicators.
8. 1.3 monitoring time
Border indicators: monitored every four months,
Nitrite and oxygen consumption: once every four months and once in rainy season.
Sensory requirements and microbial indicators: once every 15 days in wet season, once a month in normal season and dry season.
8. 1.4 once the monitoring results do not meet the requirements of relevant standards, corrective measures must be taken immediately.
8.2 Hygiene of water treatment process
Under the condition of ensuring that the microbial indicators of mineral water meet the standard and not changing the characteristics and main components of drinking natural mineral water, production processes such as exhaust, decanting, filtration, removal (or addition) of carbon dioxide are allowed. The specific technological process of mineral water production should be reasonably determined according to the chemical types and water quality characteristics of source water to avoid microbial pollution and mineral precipitation that seriously affects the senses.
8.2. 1 violence
If the process of iron removal and manganese explosion is adopted, effective measures should be taken to prevent the pollution of mineral water by external microorganisms.
filter
8.2.2. 1 Where multiple filtering devices are used, impurities and microorganisms in water should be filtered step by step to avoid secondary pollution to mineral water during the filtering process. The filter after the ozone oxidation tower process must be made of ozone-resistant materials.
The filter materials of activated carbon filter, sand core filter, hollow fiber filter or membrane filter used in 8.2.2.2 filtration device should be cleaned and replaced regularly. Each batch of replacement filter materials must be tested for integrity before use to check whether there is leakage.
disinfect
8.2.3. 1 When using ozone device to disinfect mineral water, the ozone concentration entering ozone oxidation tower and the flow rate of mineral water should be well controlled, and the ozone concentration in water should be adjusted according to air temperature, water quality, pH value and the amount of reducing substances in water, so as to achieve disinfection effect.
Where ultraviolet disinfection devices are used in 8.2.3.2, attention should be paid to selecting the type of ultraviolet lamp (its wavelength should include the sterilization peak wavelength of 2,500-2,800 angstroms), and the water layer should not exceed 2cm, and the flow rate should be controlled. The surface of ultraviolet lamp tube should be kept clean; Replace the lamp regularly according to its service life.
The total number of colonies (pieces /ml), mold count (pieces /ml) and coliform group (pieces/100mL) of sterile mineral water in 8.2.3.3 shall not be detected (according to the inspection method specified in GB4789).
8.2.3.4 strictly adds any disinfectants and preservatives to mineral water.
8.3 Packaging container
8.3. 1 The packaging materials of mineral water shall meet the requirements of national food hygiene standards.
8.3.2 The purchased bottles and caps shall be packed in clean containers or packaging bags during transportation and storage; Transport carriages and warehouses storing packaging containers must be kept clean, and dust and pollution prevention measures should be taken.
8.3.3 Bottles and caps must undergo strict cleaning and disinfection before filling, and their cleaning equipment should be automated (manual operation is not required).
8.3.4 The total number of colonies, coliforms and molds shall not be detected in aseptic packaging bottles and lids, and there shall be no disinfectant residue.
8.4 Filling and sealing
8.4. 1 The mined or treated natural mineral water shall not be transported to other places for filling in containers or tankers.
8.4.2 The cleaned bottles should be transported to the filling machine in the shortest distance.
8.4.3 Filling and sealing equipment shall be automated, and manual filling and sealing shall not be used.
8.4.4 The methods, equipment and materials used for sealing shall ensure tight sealing, and shall not damage the container or pollute the mineral water.
8.5 bottle inspection
8.5. 1 The factory is equipped with inspectors for empty bottles and finished bottles according to the production capacity. The binocular vision of bottle inspector must be above 1.0, and cannot be color blind. Bottle inspectors have received at least two weeks of bottle inspection training before taking up their posts.
8.5.2 The illumination of the bottle inspection light source shall be above 800 lux.
8.5.3 Bottle inspection operation
8.5.3. 1 The factory shall stipulate the longest continuous operation time of bottle inspectors to ensure the bottle inspection effect. The following bottle inspection speed and continuous bottle inspection time are suitable:
Bottle inspection speed and continuous bottle inspection time
Less than 100/ min in 40 minutes.
It is greater than 100/min within 30 min.
After filling and sealing in 8.5.3.2, the appearance, filling quantity, container condition and sealing performance must be checked one by one.
8.6 finished product label
8.6. 1 The product label shall comply with the provisions of GB77 18.
8.6.2 The product label shall indicate the name of the mineral water source, the approval number passed the national (or provincial) appraisal and the content range of characteristic boundary components.
9 Hygienic requirements for storage and transportation of finished products
9. 1 Qualified finished products should be stored in the finished product warehouse, with different varieties and batches to avoid confusion. The finished product warehouse shall not store toxic and harmful articles or other articles that hinder food hygiene.
9.2 When finished products are stacked, there should be a certain distance from the ground and walls to facilitate ventilation. It is forbidden to pile up in the open air, in the sun, in the rain or near the heat source.
9.3 Finished product warehouse should be dry and ventilated, and equipped with dust-proof, rat-proof and insect-proof facilities. Regular cleaning, disinfection and hygiene.
9.4 Finished products shall be inspected regularly during storage to ensure their hygienic quality.
9.5 When transporting the finished product, it shall not be mixed with toxic, harmful and corrosive articles.
9.6. All means of transport and vehicles should be cleaned and disinfected regularly at any time to ensure cleanliness and hygiene.
10 health quality inspection management
The factory of 10. 1 must establish a perfect sanitary quality inspection system.
10.2 establish a sanitary quality inspection room suitable for production capacity, and equip it with professionally trained and qualified inspectors.
10.3. The laboratory should have at least the ability to detect the following health indicators:
Total number of colonies, mold number, coliform group, nitrite, ozone and detergent residue.
10.4 the inspection room shall be equipped with instruments and equipment corresponding to the above indicators. Instruments and equipment used for inspection should be regularly verified and maintained in time to keep them in good condition to ensure the accuracy of inspection data.
10.5 should be inspected according to the hygienic standards and inspection methods stipulated by the state, and the finished products before leaving the factory should be inspected batch by batch and the inspection results should be recorded. Only products that pass inspection and issue quality certificates can leave the factory.
10.6 All inspection records shall be kept for at least two years for future reference.