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National food safety standard —
Hygienic regulation for ready-to-eat fresh-cut fruit and vegetables processing
1 Scope
This standard specifies the basic requirements and management criteria for places, facilities and equipment, and personnel in the raw materials purchasing, acceptance, processing, packaging, storage and transportation of ready-to-eat fresh-cut fruit and vegetables.
This standard is applicable to the production of ready-to-eat fresh-cut fruit and vegetables.
This standard is not applicable to the self-made fresh-cut fruit and vegetables processing for on-site sales in supermarkets, restaurants and convenience stores.
2 Terms and definitions
For the purposes of this document, the terms and definitions given in GB 14881 and the following apply.
2.1
ready-to-eat fresh-cut fruit and vegetables
ready-to-eat products with the fresh fruit and vegetables serving as raw materials, which are processed by preprocessing, cleaning, peeling or not peeling, cutting or not cutting, disinfection, rinsing and surface water removal, etc., and then sealed, packaged, stored, transported and sold in cold chain
3 Site selection and plant environment
They shall meet the relevant requirements of GB 14881.
4 Factory buildings and workshops
4.1 They shall meet the relevant requirements of GB 14881.
4.2 The plant and workshop shall be effectively separated or divided according to the requirements of production process, operation needs and cleanliness in order to avoid cross contamination. According to the process flow of ready-to-eat fresh-cut fruit and vegetables, the factory buildings and workshops may be divided into general work area (such as storage area, outer packaging area and preprocessing area), quasi-cleaning work area (such as vegetable cutting area, cleaning area, disinfecting area and rinsing area) and cleaning work area (such as fruit cutting area and inner packaging area).
5 Facilities and equipment
5.1 They shall meet the relevant requirements of GB 14881.
5.2 Adequate water supply, cleaning and disinfection facilities shall be provided, and the quality of processing water shall meet the requirements of GB 5749.
5.3 The entrance of the production workshop shall be provided with dressing places and hand washing and disinfection facilities, and the cleaning work area shall be separated from other work areas. The hand washing and disinfection facilities shall be provided in the cleaning work area for the employees to wash hands and disinfect regularly.
5.4 The production workshop shall be equipped with facilities like ventilation, air filtration devices, and the vents shall be equipped with filter screens or other protective net covers, which shall be dismantled, cleaned and maintained according to regulations.
5.5 The production workshop shall be equipped with facilities like ozone disinfection device.
5.6 The production workshop and storage area shall be equipped with temperature control facilities, and humidity control facilities if necessary, which shall be calibrated and maintained according to regulations.
5.7 The cleaning area shall be equipped with cleaning devices, the processing area shall be equipped with cutting, dewatering or draining devices, and the packaging area shall be equipped with weighing, packaging and metal detection devices.
6 Hygiene management
6.1 It shall meet the relevant requirements of GB 14881.
6.2 The floor, walls and equipment of the workshop shall be cleaned and disinfected according to regulations.
6.3 The apparatus and crate shall be cleaned and disinfected according to regulations.
6.4 Food processing personnel shall wear work clothes, gloves, work caps and masks, and put on work boots according to the division of work areas.
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 Requirements for raw materials of fruit and vegetables, food additives and related products
8 Food safety control in production process
9 Inspection
10 Storage and transportation
11 Traceability and recall
12 Training
13 Management system and personnel
14 Records and document management
15 Labelling
Annex A Guide of microbe monitoring in cleaning and quasi-cleaning work areas
