GB/T Translated English of Chinese Standard: GB/T NATIONAL STANDARD OF THE

Transcription

1 Translated English of Chinese Standard: GB/T NATIONAL STANDARD OF THE GB PEOPLE S REPUBLIC OF CHINA ICS X 00 GB/T Food Safety Management System - Requirements for Meat and Meat Product Establishments 食品安全管理体系肉及肉制品生产企业要求 Issued on: August 28, 2008 Implemented on: December 01, 2008 Issued by: General Administration of Quality Supervision, Inspection and Quarantine of the People s Republic of China; Standardization Administration of the People s Republic of China. Page 1 of 17

2 Table of Contents Foreword... 3 Introduction Scope Normative References Terms and Definitions Human Resources Prerequisite Programs Critical Process Control Inspection Product Tracing and Recall Annex A (Informative) Correspondence between GB/T and GB/T Bibliography Page 2 of 17

3 Foreword Annex A of this Standard is informative. This Standard was proposed by China National Accreditation Service for Conformity Assessment and Hebei Entry-Exit Inspection and Quarantine Bureau of the People s Republic of China. This Standard shall be under the jurisdiction of the Standardization Administration of the People's Republic of China (SAC/TC 261). Drafting organizations of this Standard: China National Accreditation Service for Conformity Assessment, Hebei Entry-Exit Inspection and Quarantine Bureau of the People s Republic of China, Registration Management Department of Certification and Accreditation Administration of the People s Republic of China, China Quality Certification Center, Shijiazhuang Animal Husbandry & commerce Development Corporation, Henan Shuanghui Group, Shanghai Shanghai Husi Food Co., Ltd, Beijing Huadu Broiler Co., Ltd, Jiangsu Entry-Exit Inspection and Quarantine Bureau of the People s Republic of China, and Slaughter Technology Appraisal Center of Ministry of Commerce. Main drafters of this Standard: Wang Xiaoxia, Gao Yongfeng, Fan Enjian, You Anjun, Meng Fanya, She Feng, Liu Qinglong, Wang Gang, Zhao Jian, Yan Jingqing, and Cheng Wangming. Page 3 of 17

4 Introduction Starting from the key problems existed in meat and meat products in China, this Standard, based on the principle of laying stress on both independent innovation and active introduction as well as the production characteristics of meat and meat product establishments, makes specific requirements for setting up a food safety management system for meat and meat product establishments in China. This Standard is formulated on the basis of food safety management system: requirements for meat and meat product establishments - one of the achievements in scientific research of the National Science and Technology Major Project in the 10 th Five-year Plan - Establishment and implementation of HACCP system in food enterprises and food service industry. GB/T Food Safety Management Systems - Requirements for Any Organization in the Food Chain provides general requirements. Meat and meat product establishments and interested parties, in the application of GB/T 22000, make a request for further detail of the general requirements according to the production characteristics of the food enterprises. To ensure conformity of the food safety management for meat and meat product establishments to the laws, regulations, and documents at both domestic and abroad, this standard clearly proposes to apply relevant requirements in GB Hygienic Practice of Cooked Meat and Meat-Products Factory and GB/T Code of Hygienic Practice for Abattoir and Meat Processing Establishment. This standard puts forward requirements of Critical process control, in which it includes raw material acceptance; adopt the idea that food safety begins in the farm; includes ante-mortem and post-mortem inspection, reflects the particularity of meat slaughtering. At the same time, it also introduces microbiological control requirements; promotes process hygiene monitoring to ensure product safety. Considering the differences of meat product establishments in production processes, this Standard only gives general requirements for meat product establishments. In order to ensure its conformity to other laws and regulations, this Standard also introduces the concept and requirements of sanitation standard operation procedure (SSOP). Page 4 of 17

5 Food Safety Management System - Requirements for Meat and Meat Product Establishments 1 Scope The standard specifies the particular requirements of food safety management systems for meat and meat product establishments, including human resources, prerequisite programs, critical process control, inspection, product tracing and recall. The standard, together with GB/T 22000, is applicable to meat and meat product establishments for setting up, implementation and self-evaluation of their food safety management systems. It is also applicable to external evaluation and certification of the food safety management system of such establishments. When used for the purpose of certification, this Standard shall be used together with GB/T The correspondence between GB/T and this Standard is shown in Annex A. 2 Normative References The articles contained in the following documents have become part of this Standard when they are quoted herein. For the dated documents so quoted, all the modifications (excluding corrections) or revisions made thereafter shall not be applicable to this Standard. For the undated documents so quoted, the latest editions shall be applicable to this Standard. GB 2760 Hygienic Standard for Uses of Food additives GB Hygienic Practice of Cooked Meat and Meat - Products Factory GB/T Establishment Code of Hygienic Practice for Abattoir and Meat Processing GB/T Food Safety Management Systems - Requirements for Any Organization in the Food Chain 3 Terms and Definitions Page 5 of 17

6 d) Operators hands shall be positively clean and aseptic; the restroom fixtures shall keep maintained and sanitary; e) Contaminants like lubricants, fuel, cleaning and disinfecting products, condensate and other chemical, physical and biological contamination shall be prevented from doing safety harm to foods; f) Various toxic chemicals shall be correctly labelled, stored and used; g) The personnel who are in contact with foods shall remain health and hygienic; h) Pest insects and rodents shall be eliminated and prevented. 5.4 Personnel Health and Hygienic Requirements Personnel dealing with meat production, inspection and management shall comply with the requirements of hygiene and health examination for food processing in the Food Hygiene Law of the People's Republic of China For personnel who directly deal with meat production, inspection and management, if they have a disease affecting food hygiene, he/she shall be transferred from their post. 6 Critical Process Control 6.1 General Enterprises shall, in making hazard analysis according to GB/T 22000, at least take account of relevant critical processes mentioned in this chapter; and choose appropriate control measure portfolios to exercise control to the hazards. 6.2 Raw Material Acceptance Requirements for Animals for Slaughter The animals for slaughter shall come from the farms that is approved by the competent agency concerned. The farms shall follow relevant regulations and breeding specifications to apply effective control over the breeding process. All animals leaving the farms are provided with a quarantine certificate Hygienic Requirements for Raw and Auxiliary Materials for Meat Product Processing a) Raw material meat shall come from designated meat slaughter and processing enterprises, and shall carry a quarantine certificate and pass acceptance; b) Imported raw material meat shall come from foreign meat production enterprises that has been registered in the competent agency concerned, and shall carry an inspection and quarantine certificate issued by official veterinary administrative Page 8 of 17

7 6.4.5 In order to make sure that post-mortem inspection can be fully performed, the veterinarian in charge shall be entitled to slow-down or stop slaughtering and processing Post-mortem inspection shall keep good records. Post-mortem inspection results shall be immediately analyzed and summarized to report to agencies concerned, or fed back to the farms if necessary. 6.5 Control of Visible Contaminants like Excrement, Milk, Bile, etc. Abattoir and meat production establishments shall bring visible contaminants like excrement, milk, bile, etc. under control to ensure products are free of contamination. 6.6 Control of Meat and Meat Product Microorganisms Production enterprises shall formulate written microorganism control procedures in line with product hygienic requirements to exercise regular or irregular control on main production processes, finished products and semi-finished products. 6.7 Physical Hazard Control Production enterprises shall make use of necessary monitoring equipment such as metal detectors, X-ray detectors to control physical hazards. 6.8 Chemical Hazard Control Production enterprises shall fully consider possible chemical hazards (e.g. residue of pesticides and veterinary drugs, environmental pollutants, misuse of additives, etc.) in raw material and processing (auxiliary material mixing, injection or pickling), and exercise effective control. The scope of application and the dosage of food additives shall conform to the requirements of GB Unlicensed and banned food additives shall not be used. 6.9 In-process Temperature Control Workshop temperature shall be controlled within the specified range according to product process requirements. The temperature of precooling rooms/facilities shall be controlled at 0~4 C. The temperature of the cutting rooms and meat product processing workshops shall be not more than 12 C (except heating process) and that of freezing rooms not more than -28 C. The cold storage temperature shall be not more than -18 C, the packaging shop temperature not more than 10 C, defrosting and pickling shop temperature not more than 4 C. The control on meat product in-process temperature as well as product center temperature and time shall conform to the requirements of 6.3 in GB The heating process of cooked meat products shall ensure the uniformity of heating temperature Meat Product Processing Area Control Meat product processing is divided into clean and unclean areas. Cooked products shall be strictly designated with crude and cooked boundaries. Page 10 of 17

8 8 Product Tracing and Recall 8.1 Control of Non-Conforming Products Enterprises shall draw up and carry out control systems of non-conforming products, including identification, assessment, isolation treatment, etc. 8.2 Product Tracing and Recall Enterprises shall build and implement product tracing and recall procedures to make sure to trace and timely recall meat and meat products when they have unacceptable risk. Regular drill shall be carried out if necessary. Page 12 of 17

9 Table A.1 (continued) GB/T GB/T Prerequisite programs (PRPs) Prerequisite programs General Infrastructure and maintenance Sanitation standard operation procedure (SSOP) Personnel health and hygienic requirements Preparatory steps to make hazard analysis General Food safety team Product characteristics Intended use Flow diagram, process steps and control measures Hazard analysis General Hazard identification and acceptable level determination Hazard assessment Selection and assessment of control measures Composition of food safety team 6 Critical process control Establishment of operational prerequisite programs Critical process control (PRPs) Establishment of HACCP plan HACCP plan Determination of Critical control points (CCPs) Determination of critical limits of critical control points Monitoring system of critical control points Measures taken when monitoring results exceed critical limit Preliminary information updating, prerequisite programs formulation and HACCP plan document updating Critical process control Verification planning Inspection Traceability system Product tracing and recall Non-conformity control Correction Corrective measures Disposal of potentially unsafe products Recall Validation, verification and improvement of food safety management system Non-conforming product control Product tracing and recall General 8.1 Validation of control measure portfolio 8.2 Control of monitoring and measurement Inspection Page 14 of 17

10 Bibliography [1] Food Hygiene Law of the People's Republic of China [2] Law of the People's Republic of China on Product Quality [3] Metrology Law of the People's Republic of China [4] Standardization Law of the Peoples Republic Of China [5] Law of the People's Republic of China on Import and Export Commodity Inspection and Implementation Regulations [6] Law of the People's Republic of China on the Entry and Exit Animal and Plant Quarantine and Implementation Regulations [7] Frontier Health and Quarantine Law of the People's Republic of China and Implementation Rules [8] General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Regulations on Sanitary Registration Administration of Export Food Manufacturers, Order No. [2002] 20 [9] General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Regulations on Administration of Food Recall, Order No. [2007] 98 [10] General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Regulations on Administration of Food Labelling, Order No. [2007] 102 [11] Certification and Accreditation Administration of the People s Republic of China, Regulations on Administration of Food Manufacturer Hazard Analysis and Critical Control Point (HACCP) Management System Certification, Announcement No. [2002] 3 [12] Certification and Accreditation Administration of the People s Republic of China, Rules on Implementation of Food Safety Management System Certification, Announcement No. [2007] 3 [13] GB Standards for Drinking Water Quality [14] GB General Hygienic Regulation for Food Enterprises [15] Wang Fengqing, Guide of Hygienic Registration Administration of China s Food Export. Beijing: China Foreign Economic and Trade Press, Page 16 of 17

11 [16] Certification and Accreditation Administration of the People s Republic of China, Food Safety Control and Sanitary Registration Review. Beijing: Intellectual Property Publishing House, 2002 [17] China National Accreditation Service for Conformity Assessment. Achievements of Food Safety Key Technology Topic of National Science and Technology Major Project in the 10 th Five-year Plan, Series of Establishment and Implementation of HACCP system in Food Enterprises and Foodservice Industry: Evaluation Criteria for Food Safety Management System, Certification System and Accreditation System. Beijing: Standards Press of China, 2006 END Page 17 of 17