This standard specifies the requirements of Hazard Analysis and Critical Control Point (HACCP) System for dairy processing plants, so as to make sure they are able to provide safe dairy products complying with laws and regulations and the customer's requirements.
This standard is applicable to the establishment, implementation and assessment of HACCP system of dairy processing plant, including the purchasing, processing, packaging, storing and transporting of raw material and packaging material.
2 Normative References
The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments to (excluding amending errors in the text), or revisions of, any of these publications do not apply. However, all parties coming to an agreement according to this standard are encouraged to study whether the latest edition of the normative document is applicable. For undated references, the latest edition of the normative document applies.
GB 2760 Hygienic Standards for Uses of Food Additives
GB/T 5410 Milk Powder
GB 5749 Standards for Drinking Water Quality
GB/T 6914 Standards for the Qualifications of Raw and Fresh Milk Received from Farms
GB 7718 General Standard for the Labeling of Prepackaged Foods
GB 11674 Hygienic Standard of Whey Powders
GB 12693 Good Manufacturing Practice for Milk Products
GB 13432 General Standard for the Labeling of Prepackaged Foods for Special Dietary Uses
GB 14880 Hygienic Standard for the Use of Nutritional Fortification Substances in Foods
GB 19301 Hygienic Standard for Raw Milk
GB 19644 Hygienic Standard for Milk Powders
GB/T 27341-2009 Hazard Analysis and Critical Control Point (HACCP) System - General Requirements for Food Processing Plant
3 Terms and Definitions
For the purposes of this standard, the terms and definitions specified in GB/T 27341-2009 and those listed below apply.
3.1 Dairy product
Foreword I Introduction II 1 Scope 2 Normative References 3 Terms and Definitions 4 HACCP System of Dairy Processing Plant 5 Management Responsibility 6 Prerequisite Plan 6.1 General 6.2 Human Resource Security Plan 6.3 Good Manufacture Practice (GMP) 6.4 Sanitation Standard Operation Procedure (SSOP) 6.5 Safety and Sanitation Security System of Raw Material and Packaging Material 6.6 Maintenance Plan 6.7 Marking and Tracing Plan and Recall of Dairy Product 6.8 Emergency Plan 7 Establishment and Implementation of HACCP Plan 7.1 General 7.2 Preliminary Step 7.3 Hazard Analysis and Control Measures Preparation 7.4 Determination of significant Control Point (CCP) and Critical Limit (CL) 7.5 CCPs Monitoring 7.6 Correction Measures 7.7 Confirmation and Verification of HACCP Plan 7.8 Maintenance of Record
1 Scope
This standard specifies the requirements of Hazard Analysis and Critical Control Point (HACCP) System for dairy processing plants, so as to make sure they are able to provide safe dairy products complying with laws and regulations and the customer's requirements.
This standard is applicable to the establishment, implementation and assessment of HACCP system of dairy processing plant, including the purchasing, processing, packaging, storing and transporting of raw material and packaging material.
2 Normative References
The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments to (excluding amending errors in the text), or revisions of, any of these publications do not apply. However, all parties coming to an agreement according to this standard are encouraged to study whether the latest edition of the normative document is applicable. For undated references, the latest edition of the normative document applies.
GB 2760 Hygienic Standards for Uses of Food Additives
GB/T 5410 Milk Powder
GB 5749 Standards for Drinking Water Quality
GB/T 6914 Standards for the Qualifications of Raw and Fresh Milk Received from Farms
GB 7718 General Standard for the Labeling of Prepackaged Foods
GB 11674 Hygienic Standard of Whey Powders
GB 12693 Good Manufacturing Practice for Milk Products
GB 13432 General Standard for the Labeling of Prepackaged Foods for Special Dietary Uses
GB 14880 Hygienic Standard for the Use of Nutritional Fortification Substances in Foods
GB 19301 Hygienic Standard for Raw Milk
GB 19644 Hygienic Standard for Milk Powders
GB/T 27341-2009 Hazard Analysis and Critical Control Point (HACCP) System - General Requirements for Food Processing Plant
3 Terms and Definitions
For the purposes of this standard, the terms and definitions specified in GB/T 27341-2009 and those listed below apply.
3.1 Dairy product
Contents of GB/T 27342-2009
Foreword I
Introduction II
1 Scope
2 Normative References
3 Terms and Definitions
4 HACCP System of Dairy Processing Plant
5 Management Responsibility
6 Prerequisite Plan
6.1 General
6.2 Human Resource Security Plan
6.3 Good Manufacture Practice (GMP)
6.4 Sanitation Standard Operation Procedure (SSOP)
6.5 Safety and Sanitation Security System of Raw Material and Packaging Material
6.6 Maintenance Plan
6.7 Marking and Tracing Plan and Recall of Dairy Product
6.8 Emergency Plan
7 Establishment and Implementation of HACCP Plan
7.1 General
7.2 Preliminary Step
7.3 Hazard Analysis and Control Measures Preparation
7.4 Determination of significant Control Point (CCP) and Critical Limit (CL)
7.5 CCPs Monitoring
7.6 Correction Measures
7.7 Confirmation and Verification of HACCP Plan
7.8 Maintenance of Record
