National Health Commission and State Administration for Market Regulation
Issued on:
2018-06-21
Implemented on:
2019-6-21
Status:
valid
Target Language:
English
File Format:
PDF
Word Count:
3000 words
Translation Price(USD):
80.0
Delivery:
via email in 1 business day
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.
National food safety standard —
Hygienic regulation for production and operation of quick-frozen foods
1 Scope
This standard specifies the basic requirements and management criteria for places, facilities and equipment, and personnel in the raw materials purchasing, processing, packaging, storage, transportation and sales of quick-frozen foods.
This standard is applicable to quick-frozen foods, instead of frozen drinks.
2 Terms and definitions
For the purposes of this document, the terms and definitions given in GB 14881-2013 and the following apply.
2.1
quick-freezing
freezing method, by which a product is quickly moved through its maximum ice crystal area and the freezing process is completed when the center temperature reaches -18°C
2.2
quick-frozen food
food produced by quick-freezing process and entering the sales market by cold chain logistics
3 Site selection and plant environment
Site selection and plant environment shall meet the relevant requirements of GB 14881-2013, Clause 3.
4 Factory buildings and workshops
4.1 Design and layout
4.1.1 The design and layout shall meet the requirements of GB 14881-2013, 4.1.
4.1.2 Based on the needs of production process, necessary thawing, heating and cooling areas shall be set up with effective separation or partition, and necessary heating or cooling facilities shall be provided to ensure good ventilation and exhaust.
4.1.3 A suitable temperature shall be kept in the workshops. Control the ambient temperature of the quick-freezing area and the inner packaging area, and the retention time of the products in these areas to ensure that the quality of the products will not be degraded in the packaging process due to unsuitable ambient temperature or humidity.
4.1.4 The processing area for cooked food shall be effectively separated from other processing areas to prevent cross-contamination.
4.1.5 For the production of quick-frozen food that is edible directly, separate cooling and inner packaging areas shall be provided after cooking.
4.2 Internal structure and materials of building
The internal structure and materials of building shall meet the requirements of GB/T 14881-2013, 4.2.
5 Facilities and equipment
5.1 Facilities
The facilities shall meet the requirements of GB 14881-2013, 5.1.
5.2 Equipment
5.2.1 Production equipment
It shall meet the requirements of GB 14881-2013, 5.2.1.
5.2.1.2 There shall be equipment that can meet the requirements of quick-freezing process to ensure the temperature balance.
5.2.2 Monitoring equipment
It shall meet the relevant requirements of GB 14881-2013, 5.2.2. Strictly control and record the temperature for the production process and production environment with temperature control requirements.
5.2.3 Maintenance and repair of equipment
It shall meet the relevant requirements of GB 14881-2013, 5.2.3.
1 Scope
2 Terms and definitions
3 Site selection and plant environment
4 Factory 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 Food storage and transportation
11 Product recall management
12 Training
13 Management system and personnel
14 Records and document management
15 Terminal sales of products
Annex A Microbial monitoring procedure in the processing of quick-frozen cooked food
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.
National food safety standard —
Hygienic regulation for production and operation of quick-frozen foods
1 Scope
This standard specifies the basic requirements and management criteria for places, facilities and equipment, and personnel in the raw materials purchasing, processing, packaging, storage, transportation and sales of quick-frozen foods.
This standard is applicable to quick-frozen foods, instead of frozen drinks.
2 Terms and definitions
For the purposes of this document, the terms and definitions given in GB 14881-2013 and the following apply.
2.1
quick-freezing
freezing method, by which a product is quickly moved through its maximum ice crystal area and the freezing process is completed when the center temperature reaches -18°C
2.2
quick-frozen food
food produced by quick-freezing process and entering the sales market by cold chain logistics
3 Site selection and plant environment
Site selection and plant environment shall meet the relevant requirements of GB 14881-2013, Clause 3.
4 Factory buildings and workshops
4.1 Design and layout
4.1.1 The design and layout shall meet the requirements of GB 14881-2013, 4.1.
4.1.2 Based on the needs of production process, necessary thawing, heating and cooling areas shall be set up with effective separation or partition, and necessary heating or cooling facilities shall be provided to ensure good ventilation and exhaust.
4.1.3 A suitable temperature shall be kept in the workshops. Control the ambient temperature of the quick-freezing area and the inner packaging area, and the retention time of the products in these areas to ensure that the quality of the products will not be degraded in the packaging process due to unsuitable ambient temperature or humidity.
4.1.4 The processing area for cooked food shall be effectively separated from other processing areas to prevent cross-contamination.
4.1.5 For the production of quick-frozen food that is edible directly, separate cooling and inner packaging areas shall be provided after cooking.
4.2 Internal structure and materials of building
The internal structure and materials of building shall meet the requirements of GB/T 14881-2013, 4.2.
5 Facilities and equipment
5.1 Facilities
The facilities shall meet the requirements of GB 14881-2013, 5.1.
5.2 Equipment
5.2.1 Production equipment
It shall meet the requirements of GB 14881-2013, 5.2.1.
5.2.1.2 There shall be equipment that can meet the requirements of quick-freezing process to ensure the temperature balance.
5.2.2 Monitoring equipment
It shall meet the relevant requirements of GB 14881-2013, 5.2.2. Strictly control and record the temperature for the production process and production environment with temperature control requirements.
5.2.3 Maintenance and repair of equipment
It shall meet the relevant requirements of GB 14881-2013, 5.2.3.
Contents of GB 31646-2018
1 Scope
2 Terms and definitions
3 Site selection and plant environment
4 Factory 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 Food storage and transportation
11 Product recall management
12 Training
13 Management system and personnel
14 Records and document management
15 Terminal sales of products
Annex A Microbial monitoring procedure in the processing of quick-frozen cooked food
