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GB 8955-2016 English PDF (GB8955-2016)

GB 8955-2016 English PDF (GB8955-2016)

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GB 8955-2016: Hygienic specifications of edible vegetable oils factory

This standard specifies the basic requirements and management guidelines for the places, facilities and personnel of the raw material procurement, processing, packaging, storage and transportation in the production process of edible vegetable oils and their products.
GB 8955-2016
GB
NATIONAL STANDARD
OF THE PEOPLE REPUBLIC OF CHINA
National food safety standard -
Specification for production hygiene of edible
vegetable oil and its product
ISSUED ON. DECEMBER 23, 2016
IMPLEMENTED ON. DECEMBER 23, 2017
Issued by. National Health and Family Planning Commission of the PRC;
China Food and Drug Administration.
3. No action is required - Full-copy of this standard will be automatically & immediately delivered to your EMAIL address in 0~60 minutes.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Terms and definitions ... 4
3 Site selection and factory environment ... 4
4 Plant and workshop ... 5
5 Facilities and equipment ... 5
6 Hygienic management ... 6
7 Raw materials, food additives and food related products ... 6
8 Food safety control in the production process ... 7
9 Test ... 8
10 Storage and transportation ... 8
11 Product recall management ... 9
12 Training ... 9
13 Management system and personnel ... 9
14 Records and document management ... 9
Appendix A Guidelines for the monitoring of processing of edible vegetable oils and their products ... 10
Foreword
This standard replaces GB 8955-1988 ?€?Hygienic specifications of edible
vegetable oils factory?€?.
As compared with GB 8955-1988, the main changes of this standard are as follows.
- CHANGE the standard name into ?€?National food safety standard -
Specification for production hygiene of edible vegetable oil and its
product?€?;
- MODIFY the scope of application;
- ADD the clauses for records and documents;
- ADD the clauses for product recall;
- ADD the clauses for the management system and personnel;
- ADD the requirements for packaging materials;
- ADD the Appendix A ?€?Guidelines for the monitoring procedures of edible vegetable oil and its products processing?€?.
National food safety standard -
Specification for production hygiene of edible
vegetable oil and its product
1 Scope
This standard specifies the basic requirements and management guidelines for the places, facilities and personnel of the raw material procurement, processing, packaging, storage and transportation in the production process of edible vegetable oils and their products.
This standard applies to the production of edible vegetable oils and their products.
2 Terms and definitions
The terms and definitions in GB 14881-2013 apply to this standard.
2.1 Vegetable crude oil
The raw material oil used to process edible vegetable oil which is
manufactured using the edible vegetable oil as raw materials, AND it is not directly edible.
2.2 Edible fat products
A solid state, semi-solid state, or flow state fat product having certain performance made through (or not through) emulsification quenching and
kneading of the vegetable fat single product or mixture as processed through one or more methods of refining, hydrogenation, ester exchange, and
fractionation by adding (or not adding) water or other auxiliary materials. It includes edible hydrogenated oil, margarine (vegetable butter), shortening, cocoa butter (cocoa butter equivalent), non-diary cream, powdered oil, and so on.
3 Site selection and factory environment
3.1 It shall comply with the relevant provisions of Chapter 3 of GB 14881-2013. semi-finished products, finished products, and packaging materials, etc., AND if necessary, it shall provide cold storage (frozen) and insulation tank. Edible vegetable oil storage tank shall be strong, sealed, non-toxic, AND designed and manufactured in accordance with the relevant provisions.
5.5 Equipment, tools and containers which are in direct contact with the feedstock oil, semi-finished product and finished product shall be made of inert materials which do not react with edible vegetable oils AND are suitable for contact with edible vegetable oils, AND it shall not use such materials as copper and its alloys. The material of the product contact surface shall comply with the relevant food safety requirements.
5.6 Under normal circumstances, a comprehensive equipment maintenance
and service shall be performed at least once a year, AND it shall be overhauled in time if finding any problems.
5.7 The nitrogen production and use equipment shall be properly protected AND a nitrogen purity indicator shall be provided to periodically check and record the purity of the nitrogen.
6 Hygienic management
6.1 It shall comply with the relevant provisions of Chapter 6 of GB 14881-2013. 6.2 The enclosed production and storage places such as filling workshop and warehouse shall take effective measures (such as screens, anti-rat board, air curtain, etc.), to prevent the intrusion of rodents and other pests.
6.3 It shall wear special uniform when entering into the filling workshop and other regions having higher cleanliness requirements.
7 Raw materials, food additives and food related
products
7.1 It shall comply with the relevant provisions of Chapter 7 of GB 14881-2013. 7.2 In accordance with the characteristics and requirements of raw materials and food additives, it shall equip thermal insulation and refrigeration facilities if necessary AND control and record the temperatures.
7.3 The silos and tanks for the storage of bulk raw materials shall be used in different silos and tanks based on different types and quality levels. During the sampling points based on actual conditions, in order to take appropriate corrective measures.
8.4 Control of chemical contamination
8.4.1 The residual solvent of the leached oil and the nickel content of the hydrogenated oil shall be in accordance with the relevant national food safety standard.
8.4.2 It shall monitor the critical process parameters in the processing of edible vegetable oils and their products, as shown in Table A.2 in Appendix A. 8.5 Control of physical contamination
It shall provide screen, filters, metal inspectors and so on to control the foreign bodies, establish the operation procedures, AND do well in monitoring. As for the foreign bodies found, it shall analyze their resources in time AND take corresponding control measures.
9 Test
It shall comply with the relevant provisions of Chapter 9 of GB 14881-2013. 10 Storage and transportation
10.1 It shall comply with the relevant provisions of Chapter 10 of GB
14881-2013.
10.2 Bulk edible vegetable oil and its products shall be stored in different storage tanks in accordance with the types and grades.
10.3 It shall provide thermal insulation and refrigeration facilities AND monitor the temperature and other parameters in accordance with the characteristics and requirements of edible vegetable oil and its products.
10.4 Vehicles, ships and other transportation means AND vessels used to transport edible vegetable oil and its products shall comply with the
requirements of relevant national laws, regulations, and standards. As for the products having special requirements, it shall take corresponding measures based on their characteristics.

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