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GB 8956-2016 English PDF (GB8956-2016)

GB 8956-2016 English PDF (GB8956-2016)

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GB 8956-2016: Good manufacturing practice for candied fruit factory

This standard specifies the basic requirements and management criteria for the places, facilities and personnel for raw material procurement, processing, packaging, storage and transportation of candied fruit. This standard applies to the production of candied fruit, AND the production and processing of semi-finished fruit shall comply with the provisions of the corresponding provisions.
GB 8956-2016
GB
NATIONAL STANDARD
OF THE PEOPLE REPUBLIC OF CHINA
National food safety standard -
Hygienic specification for candied fruit production
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 Hygiene management ... 6
7 Food ingredients, food additives and food related products ... 7
8 Food safety control in the production process ... 8
9 Tests ... 9
10 Food storage and transportation ... 9
11 Product recall management ... 9
12 Training ... 9
13 Management system and personnel ... 9
14 Records and document management ... 10
Appendix A Guidance on microbial monitoring procedures for candied fruit process ... 11
Foreword
This standard replaces GB 8956-2003 ?€?Good manufacturing practices for
candied fruit manufacturer?€?.
As compared with GB 8956-2003, the main changes of this standard are as follows.
- CHANGE the standard name into ?€?National food safety standard -
Hygienic specification for candied fruit production?€?;
- MODIFY the standard structure;
- MODIFY the terms and definitions;
- ADD the provisions on inspection, product recall management, and
training;
- Added Appendix A ?€?Microbial monitoring procedures for the processing of candied fruit?€?.
National food safety standard -
Hygienic specification for candied fruit production
1 Scope
This standard specifies the basic requirements and management criteria for the places, facilities and personnel for raw material procurement, processing, packaging, storage and transportation of candied fruit.
This standard applies to the production of candied fruit, AND the production and processing of semi-finished fruit shall comply with the provisions of the corresponding provisions.
2 Terms and definitions
The terms and definitions in GB 14881-2013 apply to this standard.
2.1 Semi-finished fruit
It refers to the raw materials obtained by initial processing of the fresh fruits and vegetables AND used to product candied fruits.
2.2 pickling
It refers to the process of using sugar or honey to cure OR using salt to pickle the fresh fruits and vegetables.
2.3 Drying field (room)
It refers to the place used to dry the fruit and vegetable raw materials, semi-finished fruit, and semi-finished products.
2.4 Pickling containers
It refers to the containers used to pickle fruit and vegetable, including pickling ponds, pickling trough, pickling cans, pickling barrels and so on.
3 Site selection and factory environment
3.1 It shall comply with the provisions of 3.1 of GB 14881-2013.
6.2.4 The containers and tools for production shall be cleaned as specified during production, disinfected, dried naturally, and prepared for use.
6.2.5 The workshop entrance shall have hands cleaning and disinfection, hands drying facilities and equipment.
6.3 Health management and hygiene requirements for food processing
personnel
6.3.1 Health management of food processing personnel
It shall comply with the relevant national laws and regulations.
6.3.2 Hygienic requirements for food processing personnel
6.3.2.1 It shall comply with the provisions of 6.3.2 of GB 14881-2013.
6.3.2.2 When the workers enter into the pickling ponds OR works nearby the pickling pond, they shall wear clean waterproof clothing and shoes; AND all the personnel protective equipment shall be kept clean.
6.4 Pest control
It shall comply with the provisions of 6.4 in GB 14881-2013.
6.5 Waste disposal
It shall comply with the provisions of 6.5 in GB 14881-2013.
6.6 Workwear management
It shall comply with the provisions of 6.6 in GB 14881-2013.
7 Food ingredients, food additives and food related
products
7.1 General requirements
It shall comply with the provisions of 7.1 in GB 14881-2013.
7.2 Food raw materials
7.2.1 It shall comply with the provisions of 7.2 of GB 14881-2013.
The microbial monitoring of the candied fruit processing can be found in Appendix A.
8.3 Control of chemical contamination
It shall comply with the provisions of 8.3 in GB 14881-2013.
8.4 Control of physical contamination
It shall comply with the provisions of 8.4 in GB 14881-2013.
8.5 Packaging
8.5.1 It shall comply with the provisions of 8.5 in GB 14881-2013.
8.5.2 It shall provide the metal detection device in accordance with the production needs, AND maintain its effective operation.
9 Tests
9.1 It shall comply with the relevant provisions of chapter 9 in GB 14881-2013. 9.2 During production, it shall check the salinity, sugar, acidity, moisture, temperature and so on based on processing needs, to ensure the product
quality.
10 Food storage and transportation
It shall comply with the relevant provisions of chapter 10 of GB 14881-2013. 11 Product recall management
It shall comply with the relevant provisions of chapter 11 of GB 14881-2013. 12 Training
It shall comply with the relevant provisions of chapter 12 of GB 14881-2013. 13 Management system and personnel
It shall comply with the relevant provisions of chapter 13 of GB 14881-2013.

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