GB 12693-2023 National food safety standard - Good manufacturing practice for milk products English
Foreword
This standard replaces GB 12693-2010 National food safety standard - Good manufacturing practice for milk products.
The following main changes have been made with respect to GB 12693-2010:
——The terms "cleaning work area", "quasi-cleaning work area" and "commonly work area" and their definitions have been deleted;
——The technical requirements and monitoring requirements for sterilization equipment have been added;
——The requirements for technical measures on reliability control of the automatic warehouse storage system for equipment and facilities have been added;
——The control requirements for the storage temperature of raw milk after entering the factory have been added;
——"Special technical requirements for production process of different milk products" has been added, and the recommended requirements for monitoring microorganisms in production and processing process of different milk products have been refined;
——Training requirements for sterilization operators, liquid product filling and sealing operators, cleaning and disinfection personnel have been added.
National food safety standard - Good manufacturing practice for milk products
1 Scope
This standard specifies the basic requirements and management guidelines for sites, facilities and personnel for raw material purchasing, processing, packaging, storage and transportation in the production process of milk products.
This standard is applicable to the production of milk products processed with raw milk and its processed products as the main raw materials.
2 Terms and definitions
For the purposes of this standard, the terms and definitions given in GB 14881 apply.
3 Site selection and plant environment
The relevant requirements of GB 14881 shall be met.
4 Plant buildings and workshops
4.1 Basic requirements
The relevant requirements of GB 14881 shall be met.
4.2 Work area zoning requirements
4.2.1 According to the product characteristics, production technology and the requirements for cleanliness in the production process, and in combination with the actual situation of the factory building and workshop, reasonable zoning shall be carried out. Generally, the factory building and workshop shall be divided into commonly work area, quasi-cleaning work area and cleaning work area.
4.2.2 The commonly work area includes milk collection room, raw material warehouse, packaging material warehouse, outer packaging room, post-sterilization room for conducting sterilization after filling and finished product warehouse, etc.
4.2.3 The quasi-cleaning work area includes workshops for raw material pretreatment, weighing, blending and temporary storage of inner packaging materials in subsequent disinfection or sterilization procedures.
4.2.4 The cleaning work area includes workshops where weighing, batching and filling are conducted in contact with air environment without subsequent disinfection or sterilization processes, auxiliary areas with special cleaning requirements (such as temporary storage rooms for bare inner packaging after temporary cleaning and disinfection) as well as inner packaging workshops for storage and filling of to-be-packaged bare semi-finished products in contact with air environment without subsequent sterilization.
Foreword
2 Terms and definitions
3 Site selection and plant environment
4 Plant buildings and workshops
5 Facilities and equipment
6 Hygiene management
7 Raw materials, food additives and food-related products
8 Food safety control in production process
9 Inspection
10 Storage and transportation of food
11 Product recall management
12 Training
13 Management system and personnel
14 Record and document management
Annex A Requirements for the application of computer systems in milk products production enterprises
Annex B Guide for microbial monitoring procedures in dairy production and processing
