Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
This standard replaces GB 12695-2003 Good manufacturing practice of drink factory.
The following main changes have been made with respect to GB 12695-2003:
——Standard name is modified as National food safety standard — Hygienic specifications for beverage production;
——Standard structure is modified;
——The "Terms and definitions" is modified;
——The requirements of "Plant buildings and workshops" are modified;
—— The requirements of "Facilities and equipment" are modified;
——The requirements of "Food raw materials, additives and related products" are modified;
——The food safety control requirements in the production process are emphasized, and the main measures to control biological, chemical and physical contaminations are developed;
——The "Inspection" requirements are modified;
——The requirements of "Product recall, personnel and training" are added;
——The requirements of "Record and document management" are added;
——Annex A "Guidelines for microbe monitoring program for beverage processing" is added.
National food safety standard — Hygienic specifications for beverage production
1 Scope
This standard specifies the basic requirements and management guidelines for sites, facilities and personnel for raw material purchasing, processing, packaging, storage and transportation in beverage production process.
This standard is applicable to the beverage production other than packaged drinking water, but not to made-on-site beverage.
2 Terms and definitions
For the purpose of this standard, the terms and definitions specified in GB 14881-2013 apply.
3 Site selection and plant environment
Site selection and plant environment shall comply with the relevant regulations of Clause 3 in GB 14881-2013.
4 Plant buildings and workshops
4.1 Plant buildings and workshops shall comply with the relevant regulations of Clause 4 in GB 14881-2013.
4.2 Plant buildings and workshops are usually divided into general operation area, quasi-cleaning operation area and cleaning operation area. Areas shall be effectively isolated to prevent cross-contamination. General operation area usually includes raw material processing area, warehouse, outer packing area, etc.; Quasi-cleaning operation area usually includes sterilization area, material batching area, packaging container cleaning and disinfection area, etc.; Cleaning operation area usually includes the filling protection area of liquid beverage or the inner packing area of solid beverage. Specific division shall be done according to the requirements of product characteristics, production technology and production process for cleanliness.
4.3 Liquid beverage enterprises shall generally set up water treatment area, material batching area, filling protection area, packing area, raw and auxiliary materials and packaging materials warehouse, finished product warehouse, testing laboratory, etc. Enterprises producing concentrate (juice and pulp) for food industry shall also set up raw material cleaning area (which is effectively isolated from subsequent processes). Solid beverage enterprises shall generally set up material batching area, drying and dehydration area/mixing area, packing area, raw and auxiliary materials and packaging materials warehouse, finished product warehouse, testing laboratory, etc. If containers for turnover are used to produce, the inspection and pre-washing rooms for turnover containers shall also be set up separately.
4.4 Different air cleanliness requirements shall be developed according to the characteristics and technological requirements of different kinds of beverages in cleaning operation area.
4.5 For raw materials, packaging containers or materials, wastes and equipment carried into or out from the cleaning operation area, measures, such as setting up special logistics channels, shall be taken to prevent cross-contamination.
4.6 The grounds with drainage or waste water flowing through during operation, and the ground in areas where the working environment is often wet or cleaned by water washing shall be acid and alkali resistant.
5 Facilities and equipment
5.1 General requirements
Facilities and equipment shall comply with the relevant regulations of Clause 5 in GB 14881-2013.
5.2 Facilities
5.2.1 Water supply facilities
5.2.1.1 Water storage equipment (such as water tank, water tower, reservoir) shall be equipped if necessary. Those equipment shall conform to relevant national standards or regulations, and shall be constructed of materials that are non-toxic, no peculiar smell and contamination-proof, be equipped with pollution prevention facilities, and be cleaned and disinfected regularly.
5.2.1.2 Safety and hygienic facilities shall be equipped at the inlets and outlets of water supply facilities to prevent foreign matters from entering.
5.2.2 Drainage facilities
5.2.2.1 Water supply pipeline for food processing shall not be equipped in and below the drainage system.
5.2.2.2 The drainage outlet shall be installed in an easy-to-clean area, and equipped with filters of corresponding size to prevent peculiar smell and solid waste from blocking the drainage pipeline.
5.2.2.3 All wastewater discharge pipelines (including sewers) must meet the needs of discharging peak, and food processing water shall not be polluted in terms of the construction structure.
5.2.3 Cleaning and disinfection facilities
5.2.3.1 Cleaning and disinfection facilities for packaging containers shall be equipped according to the processing needs, and if containers for turnover are used to produce, cleaning and disinfection facilities shall be provided.
5.2.3.2 Cleaning systems shall be provided for the equipment and pipelines in contact with the product to clean and disinfect, and effect of the cleaning system shall be evaluated regularly. It is encouraged to use the clean in place (CIP) system.
5.2.4 Personal hygienic facilities
5.2.4.1 The entrance of the operation area or workshop shall be equipped with changing room, facilities for hand washing, drying and disinfection and facilities for shoe changing (wearing shoe covers) or disinfection facilities for work shoes, and with air shower facilities if necessary.
5.2.4.2 For personnel entering and leaving the cleaning operation area, measures shall taken to prevent cross-contamination. Measures are such as changing overalls, work shoes or shoe covers. The entrance of the filling protection area adopted with bottle blowing, filling and capping (sealing) integrated equipment may be adjusted according to the actual demand.
5.2.4.3 If there is a higher demand for air cleanliness in the filling protection area of the liquid beverage cleaning operation area, the entrance shall be provided with a secondary changing room, facilities for hand washing and/or disinfection, facilities for changing shoes (wearing shoe covers) or disinfection facilities for work shoes, and with air shower facilities if necessary. The above facilities may not be provided if one of the following requirements is met:
a) Filling equipment with automatic recovery function in clean room and clean environment is adopted;
b) Filling equipment of which filling and capping (sealing) are carried out in sterilized and closed environment;
c) The entrance of filling protection area for indirect drinking products (such as concentrate (juice, pulp) and beverage pulp for food industry).
5.2.4.4 Facilities for hand washing and/or disinfection, facilities for changing shoes (wearing shoe covers) or disinfection facilities for work shoes shall be set up at the entrance of the material batching area, drying and dehydration area/mixing area, inner packing area.
5.2.4.5 Air shower facilities (if have) shall be cleaned and maintained regularly.
5.2.5 Storage facilities
5.2.5.1 There shall be storage facilities suitable for the quantity of products produced, storage requirements, turnover period of turnover containers and product inspection period, which includes self-owned or rented warehouse.
5.2.5.2 Item of different properties in the same warehouse shall be properly detached or separated (such as stored with classification, stored at different shelf and partition.) and clearly labeled.
5.2.5.3 Cold refrigeration (freezing) storages shall be provided if necessary, which shall be equipped with facilities that may correctly display the temperature and humidity.
Foreword i 1 Scope 2 Terms and definitions 3 Site selection and plant environment 4 Plant buildings and workshops 5 Facilities and equipment 6 Hygiene management 7 Food raw materials, additives and related products 8 Food safety control in production process 9 Inspection 10 Product storage and transportation 11 Product recall management 12 Training 13 System and personnel managements 14 Record and document management Annex A Guidelines for microbe monitoring program for beverage processing
Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
This standard replaces GB 12695-2003 Good manufacturing practice of drink factory.
The following main changes have been made with respect to GB 12695-2003:
——Standard name is modified as National food safety standard — Hygienic specifications for beverage production;
——Standard structure is modified;
——The "Terms and definitions" is modified;
——The requirements of "Plant buildings and workshops" are modified;
—— The requirements of "Facilities and equipment" are modified;
——The requirements of "Food raw materials, additives and related products" are modified;
——The food safety control requirements in the production process are emphasized, and the main measures to control biological, chemical and physical contaminations are developed;
——The "Inspection" requirements are modified;
——The requirements of "Product recall, personnel and training" are added;
——The requirements of "Record and document management" are added;
——Annex A "Guidelines for microbe monitoring program for beverage processing" is added.
National food safety standard — Hygienic specifications for beverage production
1 Scope
This standard specifies the basic requirements and management guidelines for sites, facilities and personnel for raw material purchasing, processing, packaging, storage and transportation in beverage production process.
This standard is applicable to the beverage production other than packaged drinking water, but not to made-on-site beverage.
2 Terms and definitions
For the purpose of this standard, the terms and definitions specified in GB 14881-2013 apply.
3 Site selection and plant environment
Site selection and plant environment shall comply with the relevant regulations of Clause 3 in GB 14881-2013.
4 Plant buildings and workshops
4.1 Plant buildings and workshops shall comply with the relevant regulations of Clause 4 in GB 14881-2013.
4.2 Plant buildings and workshops are usually divided into general operation area, quasi-cleaning operation area and cleaning operation area. Areas shall be effectively isolated to prevent cross-contamination. General operation area usually includes raw material processing area, warehouse, outer packing area, etc.; Quasi-cleaning operation area usually includes sterilization area, material batching area, packaging container cleaning and disinfection area, etc.; Cleaning operation area usually includes the filling protection area of liquid beverage or the inner packing area of solid beverage. Specific division shall be done according to the requirements of product characteristics, production technology and production process for cleanliness.
4.3 Liquid beverage enterprises shall generally set up water treatment area, material batching area, filling protection area, packing area, raw and auxiliary materials and packaging materials warehouse, finished product warehouse, testing laboratory, etc. Enterprises producing concentrate (juice and pulp) for food industry shall also set up raw material cleaning area (which is effectively isolated from subsequent processes). Solid beverage enterprises shall generally set up material batching area, drying and dehydration area/mixing area, packing area, raw and auxiliary materials and packaging materials warehouse, finished product warehouse, testing laboratory, etc. If containers for turnover are used to produce, the inspection and pre-washing rooms for turnover containers shall also be set up separately.
4.4 Different air cleanliness requirements shall be developed according to the characteristics and technological requirements of different kinds of beverages in cleaning operation area.
4.5 For raw materials, packaging containers or materials, wastes and equipment carried into or out from the cleaning operation area, measures, such as setting up special logistics channels, shall be taken to prevent cross-contamination.
4.6 The grounds with drainage or waste water flowing through during operation, and the ground in areas where the working environment is often wet or cleaned by water washing shall be acid and alkali resistant.
5 Facilities and equipment
5.1 General requirements
Facilities and equipment shall comply with the relevant regulations of Clause 5 in GB 14881-2013.
5.2 Facilities
5.2.1 Water supply facilities
5.2.1.1 Water storage equipment (such as water tank, water tower, reservoir) shall be equipped if necessary. Those equipment shall conform to relevant national standards or regulations, and shall be constructed of materials that are non-toxic, no peculiar smell and contamination-proof, be equipped with pollution prevention facilities, and be cleaned and disinfected regularly.
5.2.1.2 Safety and hygienic facilities shall be equipped at the inlets and outlets of water supply facilities to prevent foreign matters from entering.
5.2.2 Drainage facilities
5.2.2.1 Water supply pipeline for food processing shall not be equipped in and below the drainage system.
5.2.2.2 The drainage outlet shall be installed in an easy-to-clean area, and equipped with filters of corresponding size to prevent peculiar smell and solid waste from blocking the drainage pipeline.
5.2.2.3 All wastewater discharge pipelines (including sewers) must meet the needs of discharging peak, and food processing water shall not be polluted in terms of the construction structure.
5.2.3 Cleaning and disinfection facilities
5.2.3.1 Cleaning and disinfection facilities for packaging containers shall be equipped according to the processing needs, and if containers for turnover are used to produce, cleaning and disinfection facilities shall be provided.
5.2.3.2 Cleaning systems shall be provided for the equipment and pipelines in contact with the product to clean and disinfect, and effect of the cleaning system shall be evaluated regularly. It is encouraged to use the clean in place (CIP) system.
5.2.4 Personal hygienic facilities
5.2.4.1 The entrance of the operation area or workshop shall be equipped with changing room, facilities for hand washing, drying and disinfection and facilities for shoe changing (wearing shoe covers) or disinfection facilities for work shoes, and with air shower facilities if necessary.
5.2.4.2 For personnel entering and leaving the cleaning operation area, measures shall taken to prevent cross-contamination. Measures are such as changing overalls, work shoes or shoe covers. The entrance of the filling protection area adopted with bottle blowing, filling and capping (sealing) integrated equipment may be adjusted according to the actual demand.
5.2.4.3 If there is a higher demand for air cleanliness in the filling protection area of the liquid beverage cleaning operation area, the entrance shall be provided with a secondary changing room, facilities for hand washing and/or disinfection, facilities for changing shoes (wearing shoe covers) or disinfection facilities for work shoes, and with air shower facilities if necessary. The above facilities may not be provided if one of the following requirements is met:
a) Filling equipment with automatic recovery function in clean room and clean environment is adopted;
b) Filling equipment of which filling and capping (sealing) are carried out in sterilized and closed environment;
c) The entrance of filling protection area for indirect drinking products (such as concentrate (juice, pulp) and beverage pulp for food industry).
5.2.4.4 Facilities for hand washing and/or disinfection, facilities for changing shoes (wearing shoe covers) or disinfection facilities for work shoes shall be set up at the entrance of the material batching area, drying and dehydration area/mixing area, inner packing area.
5.2.4.5 Air shower facilities (if have) shall be cleaned and maintained regularly.
5.2.5 Storage facilities
5.2.5.1 There shall be storage facilities suitable for the quantity of products produced, storage requirements, turnover period of turnover containers and product inspection period, which includes self-owned or rented warehouse.
5.2.5.2 Item of different properties in the same warehouse shall be properly detached or separated (such as stored with classification, stored at different shelf and partition.) and clearly labeled.
5.2.5.3 Cold refrigeration (freezing) storages shall be provided if necessary, which shall be equipped with facilities that may correctly display the temperature and humidity.
Contents of GB 12695-2016
Foreword i
1 Scope
2 Terms and definitions
3 Site selection and plant environment
4 Plant buildings and workshops
5 Facilities and equipment
6 Hygiene management
7 Food raw materials, additives and related products
8 Food safety control in production process
9 Inspection
10 Product storage and transportation
11 Product recall management
12 Training
13 System and personnel managements
14 Record and document management
Annex A Guidelines for microbe monitoring program for beverage processing
