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This standard replaces GB 8955-1988 Hygienic specification for edible vegetable oils factory.
The following main changes have been made with respect to GB 8955-1988:
— Standard name is revised as National food safety standard — Hygienic specifications for production of edible vegetable oil and its products;
— Application scope is modified;
— Provisions on records and documents are added;
— Provisions on product recall management are added;
— Provisions on management system and personnel are added;
— Requirements for packaging materials are added;
— Annex A “Guidelines for monitoring program for processing of edible vegetable oil and its products” is added.
National food safety standard — Hygienic specifications for production of edible vegetable oil and its products
1 Scope
This standard specifies the basic requirements and management guidelines for sites, facilities and personnel for raw materials purchasing, processing, packaging, storage and transportation in the production process of edible vegetable oil and its products.
This standard is applicable to the production of edible vegetable oil and its products.
2 Terms and definitions
For the purpose of this standard, the terms and definitions specified in GB 14881-2013 apply.
2.1 crude vegetable oil
raw oil, not directly edible, is prepared from edible oil materials for processing edible vegetable oil
2.2 edible oil and fat products
solid, semi-solid or flowing grease products with certain properties which are manufactured with a vegetable grease or the mixture being processed by one or more methods of refining, hydrogenation, ester exchange and fractionation, and (not) processed by emulsification, splat cooling and kneading after adding (or not adding) water and other ingredients. Including edible hydrogenated oil, margarine (oleomargarine), shortening, cocoa butter substitute (cocoa butter-like), vegetable butter, powdered oil, etc.
3 Site selection and plant environment
3.1 It shall meet the relevant requirements of Clause 3, GB 14881-2013.
3.2 The ground used for stacking and sun curing edible vegetable oil shall not pollute food and vegetable oil, such as asphalt ground.
4 Plant buildings and workshops
4.1 General requirements
They shall meet the relevant requirements of Clause 4, GB 14881-2013.
4.2 Design and layout
The filling area of edible vegetable oil and its products shall be separated from other operation areas to prevent cross-contamination.
4.3 Internal structure and materials of building
4.3.1 For the totally enclosed refining and hydrogenation processes, the open workshop may be adopted, and the material adding port of the open workshop shall be protected to ensure that there is no food safety risk.
4.3.2 Gutters and grease trap shall be set on the workshops ground for oil extraction and refining to prevent water accumulation.
4.3.3 The roof or ceiling of the filling workshop of edible vegetable oil and its products shall be constructed with white or light waterproof materials to prevent dust accumulation and falling off.
5 Facility and equipment
5.1 They shall meet the relevant requirements of Clause 5, GB 14881-2013.
5.2 Steam condensate, directly contacting with the products, and used in the processing of edible vegetable oil, shall comply with the provisions of GB 5749.
5.3 The entrance of the filling workshop shall be provided with a changing room suitable for the number of people in the workshop, and the overalls shall be placed separately from personal clothes and other articles. The filling workshop shall be equipped with artificial ventilation measures, and the air supply and exhaust system shall be capable to reduce pollution and control peculiar environmental smell.
5.4 There shall be storage tanks, warehouses or freight yards suitable for the variety and quantity of products produced and operated, which shall be stored separately according to the different properties of raw materials, semi-finished products, finished products and packaging materials. If necessary, there shall be refrigerated (frozen) warehouses and insulation tanks. Edible vegetable oil storage tanks shall be sturdy, airtight and nontoxic, and shall be designed and manufactured according to relevant regulations.
5.5 Equipment, tools and containers in direct contact with raw oil, semi-finished products and finished products shall be made of inert materials which do not react with edible vegetable oil and are suitable for edible vegetable oil, instead of copper and its alloys. The material of product contact surface shall meet the relevant requirements of food safety.
5.6 Under normal circumstances, comprehensive equipment maintenance shall be conducted at least once a year, and any problems found shall be repaired in time.
5.7 Self-made and self-used equipment for producing nitrogen shall have appropriate protective facilities, and shall be equipped with nitrogen purity indicator for regularly checking and recording the purity of nitrogen.
6 Hygiene management
6.1 It shall meet the relevant requirements of Clause 6, GB 14881-2013.
6.2 The filling workshop, warehouse and other closed production and storage places shall take effective measures (such as screen window, rat guard, air curtain, etc.) to prevent rodents such as rat from invading.
6.3 When entering the filling workshop and other areas with high cleanliness requirements, special overalls shall be worn.
7 Raw material, food additives and food related product
7.1 They shall meet the relevant requirements of Clause 7, GB 14881-2013.
7.2 According to the characteristics and requirements of raw materials and food additives, thermal insulation and refrigeration facilities shall be provided if necessary, and the temperature shall be controlled and recorded.
7.3 The raw materials in bulk shall be stored respectively in silos and storage tanks according to different varieties and quality grades. During the storage period of edible vegetable oil, the temperature, moisture and insect pests shall be checked and recorded. As mildew and insect damage are found, corresponding treatment measures shall be taken in time.
7.4 Phthalate esters materials shall not be used in packaging containers and related packaging materials that are in direct contact with edible vegetable oil and its products.
Foreword i
1 Scope
2 Terms and definitions
3 Site selection and plant environment
5 Facility and equipment
6 Hygiene management
7 Raw material, food additives and food related product
8 Food safety control in production process
9 Inspection
10 Storage and transportation
11 Product recall management
12 Training
13 Management system and personnel
14 Record and document management
Annex A Guidelines for monitoring program for processing of edible vegetable oil and its products
