GB 8953-2018 Translated English of Chinese Standard. (GB8953-2018): National food safety standard - Hygienic regulation for soy saucehttps://www.chinesestandard.net, 23.12.2018 - 15 sivua This standard specifies the basic requirements and management guidelines for the sites, facilities and personnel in the procurement, processing, packaging, storage and transport of raw-materials in the production process of soy sauce. This standard applies to the production of soy sauce. |
Sisältö
| 3 | |
Scope | 4 |
Facilities and equipment | 6 |
Hygiene management | 9 |
Rawmaterials of food food additives and foodrelated products | 10 |
Food safety control in production process | 11 |
Yleiset termit ja lausekkeet
air disinfection blending chlorine disinfectant clean the mold-starter cleaned and disinfected cleaning operation area comply contaminated by bacteria control in production device disinfected regularly disinfection facilities document management drainage easy to clean factory buildings filling workshop finished mold-starter finished product Food additives food processing personnel Food safety control food safety standard Food-related products hand washing Health management Hygiene management Hygienic regulation Hygienic requirements light inspection Lighting facilities management system marked clearly materials meet the requirements mold-starter propagation room mold-starter seeding monitoring National food safety non-toxic Oil-spraying or pressing oil-spraying tanks Outdoor fermentation containers place of fermentation pollution prevent contamination product recall production process production workshop provisions of clause rain and insect raw-materials of food relevant provisions salt washing salt water tanks sauce sedimentation shoe disinfection pool soy sauce sterile room storage and transport stored separately strains systems and personnel temperature thermal insulation ventilated waste and by-products water tanks pools