标准编号:	GB 8950-2016
中文名称:	食品安全国家标准 罐头食品生产卫生规范
英文名称:	Hygienic specifications of cannery
行业分类:	GB    国家标准
发布机构:	国家卫生和计划生育委员会 国家食品药品监督管理总局
发布日期:	2016-12-23
实施日期:	2017-12-23
标准状态:	valid
替代旧标准:	GB 8950-1988 罐头厂卫生规范
翻译语言:	英文
文件格式:	PDF
中文字符数:	11000 字
翻译价格(元):	290.0
交付时间:	付款后 1 个工作日

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. This standard replaces GB 8950-1988 Hygienic Specifications of Cannery. The following main changes have been made with respect to GB 8950-1988 (the previous edition): ——This standard is renamed as "National Food Safety Standard - Specifications for Production Sanitation of Canned Food"; ——The empty can is revised as packaging vessel, including relevant requirements for metal cans, glass bottles, compound flexible pouch, boxes, cups, bowls and bottles; ——The management requirements for tools and instruments containing fiber materials are added; ——The water supply system is subdivided, and the water quality control and inspection items of the enterprises supplied by the urban water transporting and distributing pipe network and self-provided water source are separately specified; ——As for the sanitary control during manufacturing process, the requirements that the enterprise prepare the operation specifications for seaming are added, the relevant requirements for establishing process specification for thermal-sterilization are modified, and the specific contents of retort and its configuration are partly deleted; ——The water quality control requirements for sterilization cooling water with different water sources and different cooling methods are added; ——The technical requirements for the sterilization safety assessment procedure are added; ——The requirement that the sterilization equipment be subjected to heat distribution testing after installation is added; ——The cooling requirement "For some products with poor thermal sensitivity (such as canned porridge), the central temperature can be cooled to below 45°C" is added. National Food Safety Standard - Specifications for Production Sanitation of Canned Food 1 Scope This standard specifies basic requirements and administration rules for sites, facilities and personnel of material purchasing, processing, packaging, storage and transport in the process of canned food production. This standard is applicable to the production of canned food. 2 Terms and Definitions For the purposes of this standard, the terms and definitions in GB 14881-2013 apply. 2.1 commercial sterilization the food state in which the food contains neither pathogenic microbe nor non-pathogenic microorganisms that can breed in it under normal temperature after moderate thermal sterilization 2.2 sterilization process specification the technical parameters and operation requirements of thermal sterilization that enables the products to meet the commercial sterilization requirements under certain production conditions 2.3 residual chlorine (free residual chlorine) the chlorine that remains in water as hypochlorous acid, hypochlorite or chloride ion 2.4 sterilization deviation any phenomenon failing to meet the thermal sterilization process specification during thermal sterilization 2.5 key factor of thermal sterilization the nature, characteristics, conditions, form or other parameters that affect the heat transfer of the product; since the slight change in such factors will directly affect the commercial sterilization effect of the products, they are the basis for the establishment of sterilization procedures 3 Site Selection and Plant Environment Site selection and plant environment shall be in accordance with the relevant requirements of Chapter 3, GB 14881-2013. 4 Plant Building and Workshop They shall be in accordance with the relevant requirements of Chapter 4, GB 14881-2013. 5 Facilities and Equipment 5.1 Generic requirement It shall be in accordance with the relevant requirements in Chapter 5, GB 14881-2013. 5.2 Basic requirement 5.2.1 The equipment, conveyors, operating table, transport vehicles, tools and vessels that are in contact with food in the processing workshop of canned food shall facilitate cleaning and maintenance, and shall be made of non-toxic, odorless, corrosion-resistant and nonabsorbent materials which are smooth in surface, hard-to-peel and easy for cleaning. Tools and instruments as well as vessels made of bamboo or wood shall not be used. The tools and instruments made of fiber materials, such as cotton gloves, cloth filter bags, nets, clean rags, etc. shall not be used in the workshop, however, if they are necessary for production, the enterprises shall formulate corresponding management systems to strengthen safety and sanitation management. 5.2.2 In the canned food processing workshop, the structures of equipment and tools as well as the installation position of fixed equipment shall facilitate thorough cleaning and disinfection. 5.2.3 Vessels shall not be used to contain both waste and food. The waste vessel shall be provided with obvious markings and shall be made of materials which are corrosion-resistant and easy for cleaning. 5.3 Water facilities The cooling water for canned food sterilization shall be good in water quality and sufficient in flow, for which purpose, the domestic drinking water meeting the requirement of GB 5749 can be directly used. Chlorination shall be performed if the water supplied through non- centralized water supply or water transporting and distributing pipe network enters into the intermediate links such as pools, towers and tanks, or the cooling is achieved by external circulation, but the residual chlorine content at the cooling water discharge outlet shall not be lower than 0.5mg/L. 5.4 Ventilation and temperature control device 5.4.1 The canned food processing workshop shall be equipped with ventilation equipment to maintain the ventilation within it. During the production process, processes that generate large amounts of steam or soot shall be relatively concentrated and the steams and soot shall be exhausted from the workshop through well-ventilated equipment or other effective treatment measures. The vents shall be equipped with corrosion-resistant mesh covers and kept clean. 5.4.2 Canned food processing workshop shall be equipped with temperature control equipment according to different product processing temperature requirements. 5.5 Sterilization equipment 5.5.1 The sterilization equipment shall comply with the sterilization process requirements; and the retort shall comply with the relevant standards specified by the nation for pressure vessels. 5.5.2 After installation, the sterilization equipment shall be subjected to heat distribution testing and may not put into use unless the heat distribution is confirmed to be uniform. The heat distribution test shall be carried out at least once every three years on the premise of guaranteeing the unobstruction of heat supply and heat transfer medium. The heat distribution test shall be re-conducted if there's any changes in the equipment structure, pipeline, valves, procedures, etc., or if necessary. 5.5.3 Ancillary facilities for sterilization 5.5.3.1 Temperature indicator Each sterilization equipment shall be equipped with at least one mercurial thermometer or other temperature indicator to determine the reference temperature for sterilization. Mercurial thermometers shall at least meet the following requirements: the minimum scale shall be 0.5°C, with the scale range per centimeter no more than 4°C; the mercurial thermometer shall be sent to the legal measurement units for verification at least once a year and affixed with the label indicating the verification date, validity period, verification director and other information. 5.5.3.2 Temperature and time recording device Each sterilization equipment shall be equipped with a set of temperature-time recording device. The temperature recorded during sterilization shall be equal to or less than the reference temperature for sterilization, and shall not be higher than the reference temperature, and the deviation, if any, shall be recorded. The automatic temperature recorder shall be calibrated by specially-assigned person. Measures shall be taken to prevent the temperature recorder from being arbitrarily changed. 5.5.3.3 Automatic steam controller Each sterilization equipment shall be equipped with automatic steam controller. 5.5.3.4 Pressure gauge Each retort shall be equipped with at least one pressure gauge. The safe working pressure of the retort shall be 2/3 of the full scale of the pressure gauge. The dial, of which the scale is 0.01MPa, shall be no less than 100mm in diameter and shall be calibrated at least once a year.

Foreword i 1 Scope 2 Terms and Definitions 3 Site Selection and Plant Environment 4 Plant Building and Workshop 5 Facilities and Equipment 6 Sanitation Management 7 Food Material, Food Additives and Food-related Products 8 Food Safety Control in Production Process 9 Inspection 10 Storage and Transport 11 Recall Management of the Products 12 Training 13 Management System and Personnel 14 Record and Document Management

中华人民共和国国家标准 GB8950—2016 食品安全国家标准 罐头食品生产卫生规范 2016-12-23发布 2017-12-23实施 中华人民共和国国家卫生和计划生育委员会 国家食品药品监督管理总局 发布 前 言 本标准代替GB8950—1988《罐头厂卫生规范》。 本标准与GB8950—1988相比,主要变化如下: ——标准名称修改为“食品安全国家标准 罐头食品生产卫生规范”; ——将空罐修订为包装容器,包括金属罐、玻璃瓶、复合软包装袋、盒、杯、碗、瓶的有关要求; ——增加了对使用纤维类材质工器具的管理要求; ——对供水系统进行了细化,对由城镇输配水管网供水的企业和自备水源供水企业的水质控制及检测项目分别作了规定; ——加工过程中的卫生控制增加了企业应制定封口操作规程的要求,修改了制定热力杀菌工艺规程的相关条款,删减了杀菌锅及配置的部分具体内容; ——增加了对采用不同水源和不同冷却方法的杀菌冷却水的水质控制规定; ——增加了杀菌安全性评估程序的技术要求; ——增加了杀菌设备安装后应测试热分布的规定; ——增加了冷却要求:“对某些热敏性差的产品(如粥类罐头等)中心温度可冷却到45℃以下”。 食品安全国家标准 罐头食品生产卫生规范 1 范围 本标准规定了罐头食品生产过程中原料采购、加工、包装、贮存和运输等环节的场所、设施、人员的基本要求和管理准则。 本标准适用于罐头食品的生产。 2 术语和定义 GB14881—2013中的术语和定义适用于本标准。 2.1 商业无菌 食品经过适度的热力杀菌后,不含有致病性微生物,也不含有在通常温度下能在其中繁殖的非致病性微生物的状态。 2.2 杀菌工艺规程 能使产品在一定的生产条件下达到商业无菌要求的热力杀菌技术参数和操作要求。 2.3 余氯(游离余氯) 以次氯酸、次氯酸根或氯离子形式残存于水中的氯。 2.4 杀菌偏差 在热力杀菌过程中,凡是未能满足热力杀菌工艺规程的任何现象。 2.5 热力杀菌关键因子 产品的性质、特征、条件、形态或其他影响传热的参数,当这些因素稍有变化时,就会直接影响产品达到商业无菌的效果,它是制定杀菌规程的依据。 3 选址及厂区环境 应符合GB14881—2013中第3章的相关规定。 4 厂房和车间 应符合GB14881—2013中第4章的相关规定。 5 设施和设备 5.1 一般要求 应符合GB14881—2013中第5章的相关规定。 5.2 基本要求 5.2.1 罐头食品加工车间内接触食品的设备、传送带、操作台、运输车、工器具和容器等,应采用无毒无味、耐腐蚀、不易脱落、无吸收性、易清洗、表面光滑的材料制作,并应易于清洁和保养。不应使用竹木工器具和容器。生产车间避免使用纤维类材质的工器具,如棉纱手套,布质的过滤袋、网,清洁抹布等,如生产需要,企业应制定相应的管理制度,加强安全卫生管理。 5.2.2 罐头食品加工车间内所用设备、工器具的结构和固定设备的安装位置都应便于彻底清洗、消毒。 5.2.3 盛装废弃物的容器不应与盛装食品的容器混用。废弃物容器应选用耐腐蚀、易清洗的材料制成,并有明显的标识。 5.3 供水设施 罐头食品杀菌冷却水水质应良好、流量充足,可直接使用符合GB5749要求的生活饮用水。如使用非集中式供水,或输配水管网供水进入池、塔、槽等中间环节,或冷却方法为外循环则应加氯处理,冷却水排放口余氯含量应不低于0.5mg/L。冷却方法为内循环不需加氯杀菌。 5.4 通风和温控装置 5.4.1 罐头食品加工车间应安装通风设备,保持车间内空气流通。生产过程中产生大量蒸汽或油烟的工艺环节,应相对集中,并采用排风效果好的设备或其他有效的处理措施将其排出车间,通风口应装有耐腐蚀网罩,并保持清洁。 5.4.2 罐头食品加工车间应根据不同产品加工温度要求安装温控设备。 5.5 杀菌设备 5.5.1 杀菌设备应符合杀菌工艺要求;杀菌锅应符合国家规定的压力容器相关标准。 5.5.2 杀菌设备安装后应对其进行热分布测试,确认热分布均匀后方可投入使用。在保证热量供给和传热介质通畅的前提下,每三年至少进行一次热分布测试。如该设备结构、管道、阀门、程序等发生变化及必要时应重新进行热分布测试。 5.5.3 杀菌附属设施 5.5.3.1 温度指示装置 每台杀菌设备至少安装一支水银温度计或其他温度指示装置测定杀菌的基准温度。 水银温度计应至少满足:最小刻度为0.5℃,每厘米标度范围内不超过4 ℃;水银温度计每年至少送法定计量单位检定一次,并贴上记录有检定日期、有效期、检定负责人等信息的标签。 5.5.3.2 温度、时间记录装置每台杀菌设备应装配一套温度-时间记录装置。杀菌时记录的温度应等于或小于杀菌的基准温度,不应高于基准温度,如有偏差,应做好记录。自动温度记录仪表应有专人负责校准。应采取措施防止随意变更温度记录装置。 5.5.3.3 蒸汽自动控制器 每台杀菌设备应配备蒸汽自动控制器。 5.5.3.4 压力表 每台杀菌锅应至少安装一只压力表,杀菌锅的安全工作压力应该在压力表全部刻度的2/3处。表盘直径不小于100mm,标度为0.01MPa,至少每年校验一次。 5.5.3.5 安全阀 每台杀菌锅应装有可调式压力释放阀,以保证受压容器的安全性,应至少每年校验一次。 6 卫生管理 应符合GB14881—2013中第6章的相关规定。 7 食品原料、食品添加剂和食品相关产品 7.1 应符合GB14881—2013中第7章的相关规定。 7.2 畜肉、禽、水产、果蔬等原料应按相关标准验收合格后方可投入使用。 7.3 包装容器应密封性能良好,能耐化学腐蚀、机械加工、杀菌热应力的冲击,软包装容器不得有分层现象。 7.4 包装容器应存放在通风、干燥、无尘、无污染的仓库中。 7.5 罐头食品所使用包装容器的材质、内涂料、接缝补涂料及密封胶应符合相关安全标准要求。 7.6 包装容器应按相关标准检查验收,合格后方可使用。 8 生产过程的食品安全控制 8.1 一般要求 应符合GB14881—2013中第8章的相关规定。 8.2 包装容器的清洗和使用 8.2.1 包装容器的清洗 8.2.1.1 金属容器应在灌装或装罐前以恰当的方式进行清洁,如容器倒置后用蒸汽、水等手段清洗并沥干水分。 8.2.1.2 玻璃瓶应经倒置冲洗彻底清除内部的玻璃碎屑等杂物后使用。 8.2.2 包装容器的使用 8.2.2.1 罐头食品加工车间内的包装容器任何时候不得盛放其他物品。 8.2.2.2 硬包装容器(如金属容器、玻璃容器等)在生产、搬运过程中应采取有效措施避免碰撞等,以免损坏罐边、瓶口等。 8.2.2.3 半刚性(如铝塑复合容器等)及软包装容器从其外包装(纸箱、塑料袋)取出后,应保持清洁,避免污染。 8.3 装罐或灌装 应严格执行产品工艺规程,控制最大装罐量、pH、顶隙、装罐温度等,并注意保持封口处的清洁(特别是软包装罐头)。 8.4 密封 8.4.1 企业应按密封设备和容器类型分别制定封口操作规程。按工艺要求控制封罐内容物的温度、封口真空度等。 8.4.2 封口设备应在投入生产前进行调试,保持正常运转。 8.4.3 密封性能的检查 8.4.3.1 每班开机前,应检查封口设备的密封质量,合格后投入生产。 8.4.3.2 生产过程中应按封口操作规程的要求,做好外观质量和密封性能的控制与检测,并做好记录。 8.4.4 密封后的半成品应在2h内进行杀菌。 8.5 热力杀菌 8.5.1 杀菌工艺规程 8.5.1.1 杀菌工艺规程应由企业技术部门或相关研究机构制定,并进行科学验证,保证达到商业无菌的要求。 8.5.1.2 制定杀菌工艺规程时,至少应考虑下列热力杀菌关键因子:杀菌锅的类别、食品的特性、罐头容器类型及大小、技术及卫生条件、水分活度、最低初温及临界因子等。 8.5.1.3 当产品工艺技术条件发生改变时,应分析评估其对杀菌效果是否有影响,如发现原杀菌工艺已不适用,应重新制定杀菌工艺规程。 8.5.2 杀菌操作 8.5.2.1 应严格执行杀菌操作工艺规程,尽可能避免产生杀菌偏差。 8.5.2.2 冷却:应严格按照杀菌工艺规程进行冷却,如采用反压冷却操作时,降压速度应根据罐内外压力相平衡的原理,采取逐步稳定缓慢降压的方式进行操作。金属罐要防止瘪罐、凸角,对玻璃瓶产品,要同时控制玻璃瓶内外的温差,防止发生跳盖、破瓶等现象,直至容器内中心温度冷却到40℃以下。对某些热敏性差的产品(如粥类罐头等),中心温度可冷却到45℃以下。 8.5.3 杀菌安全性评估与管理 8.5.3.1 企业应制定杀菌安全性评估与管理程序,提出各类产品的纠偏方案。 8.5.3.2 杀菌偏差的处理 一旦发现杀菌过程中出现偏差,应立即向企业技术负责人汇报,按纠偏方案进行纠偏,并对产品进行隔离,查明原因,提出整改措施。 对隔离的产品,应按评估程序评定该批产品对消费者健康是否有危害。如果判定该批产品没有达到商业无菌要求,则应全部再杀菌或在严格的监督下做妥善处理。所采用的判定过程、结果和处理方法,都要做详细记录。 9 检验 应符合GB14881—2013中第9章的相关规定。 10 贮存与运输 应符合GB14881—2013中第10章的相关规定。 11 产品的召回管理 应符合GB14881—2013中第11章的相关规定。 12 培训 12.1 应符合GB14881—2013中第12章的相关规定。 12.2 封口操作人员、杀菌操作人员和检验人员应经过技术培训后方可上岗。 13 管理制度和人员 应符合GB14881—2013中第13章的相关规定。 14 记录和文件管理 应符合GB14881—2013中第14章的相关规定。