Recently, the National Health Commission issued an announcement on the "National Food Safety Standard Hygienic Specifications for the Production of Cooked Meat Products". The standard will be available in:Administer. The original "GB19303-2003 Cooked Meat Products Enterprise Production Hygiene Specification" shall be repealed at the same time.
This standard stipulates the basic requirements and management guidelines for places, facilities, and personnel in the procurement, processing, packaging, storage and transportation of raw materials in the production process of cooked meat products.
The standard is now compared with the detailed rules for the review of meat product production licenses and the old version of the standard issued in July, and some of the places that need attention are listed for your reference.
This standard applies to the production of cooked meat products, including heat-processed cooked meat products and fermented meat products, and does not apply to canned meat.
The SC classifications for heat-processed cooked meat products and fermented meat products mentioned in the standard are 0401 and 0402, respectively. Both are ready-to-eat products.
For non-ready-to-eat products, the corresponding classification should be 0403 Prepared Prepared Meat Products (Refrigerated Prepared Meat Products and Frozen Prepared Prepared Meat Products) and 0404 Cured Meat Products.
1) The new standard emphasizes on the basis of the detailed rules and the old standard that "animals should not be kept in the production area." There should be appropriate closure measures in place to prevent animals from entering the production area". It is different from the requirement in the old standard that "the production operation area is set up separately from the living area;."The production area should be properly closed to prevent abnormal entry and exit of people and livestock from the outside world".
2) The new standard adds requirements for joint processing enterprises of slaughtering and cooked meat products: "The production area of cooked meat products should be separated from the slaughtering and processing area. The waiting area and harmless treatment room between the cooked meat production area and the slaughtering and processing area should be set up independently to keep a sufficient distance and be upwind to prevent cross-contamination."
1) The new standard is consistent with the old standard, and a suggestion is put forward on the basis of the detailed rules: "the clearance height in the main plant should be more than 3 m".
2) The new standard is consistent with the detailed rules, and the division of production operation partitions is added on the basis of the old standard.
3) The new standard is consistent with the detailed rules, and refines the requirements for the material transportation channel on the basis of the old standard: "The hot processing area and the fermentation room are the boundaries of raw and cooked processing, and the raw meal inlet and clinker outlet should be set up to lead to the raw meal processing area and the clinker processing area respectively. The cold storage of livestock and poultry products should be connected to the segmentation and processing workshops with closed passages, or other effective measures to prevent cross-contamination".
4) The new standard is consistent with the detailed rules, and the requirements for material storage are clarified on the basis of the old standard: "The raw material warehouse and the finished product warehouse should be set up separately and shall not be directly connected." Livestock and poultry products should be stored in special warehouses. The inner and outer packaging materials should be stored in separate areas".
5) The new standard adds requirements for condensate on the basis of the detailed rules and the old standard: "The roof design should avoid vertical dripping of condensate".
6) The new standard deletes and adjusts some specific requirements for the plant in the old standard
Note: The picture above is the old standard requirement).
(1) Water supply facilities
The new standard adds a requirement for water supply facilities on the basis of the detailed rules and the old standard: "The water supply pipeline should not be located under the drainage facility".
The new standard removes the requirement from the old standard: "The water supply should be maintained at an appropriate pressure, and the water pipeline should be able to be cleaned to the farthest corner of the workshop" and the recommendation: "For cleaning and disinfection needs, the workshop should provide cold and hot water".
(2) Drainage facilities
The new standard removes the requirement for drainage slope in the old standard: "The factory floor shall be made of waterproof, non-slip, non-moisture-absorbing, washable, corrosion-resistant, non-toxic materials, and have a slope of 1% 2%." ”。
It is emphasized that "the drain outlets of drainage facilities should be equipped with strainers and other devices to prevent waste from clogging the drainage pipes." Drainage facilities should ensure smooth drainage and drainage pipes should be able to withstand hot alkaline water cleaning".
(3) Cleaning and disinfection facilities
The new standard adds a suggestion for air purification devices on the basis of the detailed rules and the old standard: "The inner packaging workshop should have an air purification device".
The new standard is consistent with the detailed rules, and on the basis of the old standard, the requirements for the cleaning and disinfection area of the inbound materials and tools are clarified
The new standard removes the requirement for vehicle washing from the old standard: "Vehicle washing facilities in a garage or carport. ”。And the requirements for hot and cold water sources: "The workshop should be equipped with facilities for cleaning and disinfection of tools, utensils and fixed equipment, and have sufficient cold and hot water sources."
(4) Waste storage facilities
The new standard emphasizes the requirements for processing wastes on the basis of the detailed rules and the old standards: "Processing wastes should be stored in special areas and should not be stored in other areas." ”。
The new standard is consistent with the detailed rules, and on the basis of the old standard, the requirements for waste storage facilities are adjusted: "Waste should be sorted and placed in special containers with lids that are leak-proof and corrosion-proof, and special containers for waste should be clearly marked and should not be mixed with containers for food".
(5) Personal hygiene facilities
The new standard emphasizes the requirements for personal hygiene facilities on the basis of the detailed rules and the old standard: "Work shoes (boots) disinfection facilities should be set up at the entrance of the production workshop and at appropriate places in the workshop, and special non-manual handwashing facilities should be set up with disinfection and drying facilities, and the water temperature should be adjusted." Special non-manual hand-washing facilities and disinfection and hand-drying facilities should be set up in the thermal processing workshop and the inner packaging workshop".
The new standard adjusts the requirements of the old standard for locker room toilets and shower rooms: "If toilets and shower rooms are installed connected to the changing rooms, they should be installed outside the locker rooms, kept clean and hygienic, and their facilities and layout should not pose a potential risk of contamination in the workshop". The requirements of the old standard were: "The factory shall have changing rooms, shower rooms, and toilets appropriate to the number of employees." The locker room is divided into two rooms, men and women, and there are personal clothes storage cabinets and shoe racks (boxes)".
(6) Ventilation facilities
The new standard is consistent with the detailed rules, and the requirements for ventilation facilities are adjusted on the basis of the old standard:
The old standard required that:
(7) Storage facilities
The new standard is consistent with the detailed rules, and the requirements for storage facilities are adjusted on the basis of the old standard:
The old standard required that:
(8) Temperature and humidity control facilities
On the basis of the detailed rules and the old standard, the new standard emphasizes the requirements for temperature and humidity control facilities: "Processes and places with temperature and humidity requirements should control temperature and humidity according to process requirements, be equipped with monitoring devices, regularly check monitoring devices, and carry out calibration".
This requires that in addition to the production records of temperature and humidity control facilities, enterprises should also have regular inspection records and calibration reports of various temperature and humidity control facilities.
(9) Equipment
The new standard adds a recommendation for thermal processing equipment on the basis of the detailed rules and the old standard: "Thermal processing equipment should be able to meet the process requirements, and the effectiveness of the heating equipment needs to be verified if necessary".
The new standard is consistent with the detailed rules, and on the basis of the old standard, the requirements for bamboo and wood appliances and sausage trucks and other tools are added
The new standard adjusts the requirements for sterilization pot equipment on the basis of the old standard: "The design, installation, operation, maintenance and calibration of pressure vessels such as sterilization pots shall comply with the national safety standards for pressure vessels." The sterilization equipment should be equipped with temperature and time indication devices".
(1) Hygiene management of plants, facilities and equipment
The new standard emphasizes the requirements for the cleaning and disinfection of the inner packaging workshop on the basis of the detailed rules and the old standard: "The inner packaging workshop should be cleaned and disinfected regularly. and to inspect the hygiene of the equipment".
The new standard is consistent with the detailed rules, and on the basis of the old standard, the requirement for the frequency of cleaning and disinfection is added: "The cleaning and disinfection frequency of tools and equipment in direct contact with products in the cleaning operation area shall not be less than 1 time for 4 hours".
Both the detailed rules and the new standard put forward requirements for cleaning and disinfection documents and records for enterprises, including the cleaning and disinfection system (please refer to Appendix A of the new standard), cleaning and disinfection implementation records, cleaning and disinfection inspection records, etc.
(2) Health management and hygiene requirements for food processing personnel
The new standard adds a requirement for masks for processing personnel on the basis of the detailed rules and the old standard: "Food processing personnel should wear masks during work".
The new standard is consistent with the detailed rules, and on the basis of the old standard, the requirements for the frequency of hand washing and glove replacement for processing personnel are added: "Food processing personnel should wash and disinfect their hands as required when entering the operation area, and wash their hands and disinfect again after 4 hours of continuous work." When hands are contaminated during operation, hands should be washed and disinfected immediately." and "Gloves should be replaced after 4 hours of continuous use." If the gloves are contaminated or damaged during operation, they should be replaced immediately."
(3) Workwear management
The new standard is consistent with the detailed rules, and the requirements for work clothes are added on the basis of the old standard:
(1) Food raw materials
The new standard is consistent with the detailed rules, and the requirements for food raw materials are adjusted on the basis of the old standard:
(2) Food additives
The new standard adds requirements for nitrite management on the basis of the detailed rules and the old standard: "Nitrite shall be managed by two people and two locks".
Enterprises that use nitrite should pay attention to the management of nitrite, including the establishment of relevant systems and use records.
(3) Fermentation strains
The new standard is consistent with the detailed rules, and the requirements for strains are added on the basis of the old standard:
Enterprises that have used strains should pay attention to the management of strains, including establishing relevant systems, collecting relevant inspection reports or certificates of conformity, and storing and using records.
(1) Product contamination risk control
The new standard is consistent with the detailed rules, and adds a requirement for the thawing of frozen meat on the basis of the old standard: "Contamination should be avoided when frozen meat is thawed. When thawed with water, different types of livestock and poultry products without sealed packaging should be thawed separately".
(2) Control of biological contamination
The new standard adds a recommendation for the temperature of the inner packaging room on the basis of the detailed rules and the old standard: "The temperature of the inner packaging workshop should not be higher than 12".
The new standard is consistent with the detailed rules, and the requirements for the processing process are adjusted on the basis of the old standard:
(3) Cleaning and disinfection
The new standard is consistent with the detailed rules, and the requirements for cleaning and disinfection are adjusted on the basis of the old standard:
In addition to establishing systems and records related to cleaning and disinfection, enterprises should not ignore the training of cleaning and disinfection personnel.
(4) Microbial monitoring in food processing
The new standard adds requirements for microbial monitoring on the basis of the detailed rules and the old standard:
Enterprises should establish monitoring procedures and monitoring records related to microbial monitoring.
(5) Packaging
The new standard adds requirements for inflatable packaging gases on the basis of the detailed rules and the old standard: "Inflatable packaging gases shall comply with the requirements of GB 2760 for the use of processing aids for the food industry".
The new standard is consistent with the detailed rules, and the requirements for storage and transportation are adjusted on the basis of the old standard:
In addition to the attention of daily warehousing, enterprises should also pay attention to the monitoring, maintenance and calibration of transportation vehicles, and should have corresponding monitoring records, maintenance records and calibration records.
*:Huankai** in "Food Microbiology Testing"**Food 580: Food Testing, Audit: Xiaohui;
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