1 Scope
This standard specifies the specific requirements for quick-frozen fruits and vegetables product establishments to establish and implement the food safety management system, including human resources, prerequisite programs, key process control, inspection, and product traceability and withdrawal.
Cooperating with GB/T 22000, this standard is applicable to the establishment, implementation and self-evaluation of the food safety management system of quick-frozen fruits and vegetables product establishments, and also applicable to the external evaluation and certification of the food safety management system of such food product establishments.
For certification purposes, this standard shall be used together with GB/T 22000. See Annex A for the correspondence between this standard and GB/T 22000; see Annex B for the list of regulations and standards relevant to quick-frozen fruits and vegetables product establishments; see Annex C for the key points of good manufacturing practice for quick-frozen fruits and vegetables product establishments.
2 Normative references
The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments (excluding corrections), or revisions, of any of these publications do not apply to this code. However, parties to agreements based on this code are encouraged to investigate the possibility of applying the most recent editions of the normative documents indicated below. For undated references, the latest edition applies.
GB 5749-2006 Standards for drinking water quality
GB 14881-1994 General hygienic regulation for food enterprises
GB/T 18517-2001 Terminology of refiration
GB/T 22000-2006 Food safety management systems - Requirements for any organization in the food chain (ISO 22000: 2005, IDT)
3 Terms and definitions
Foreword i
Introduction ii
1 Scope
2 Normative references
3 Terms and definitions
4 Human resources
4.1 Composition of food safety team
4.2 Capacity, awareness and training
5 Prerequisite programs
5.1 General
5.2 Infrastructure and maintenance
5.3 Sanitation standard operating procedures
5.4 Personnel health and hygiene
6 Key process control
6.1 General
6.2 Base management
6.3 Acceptance of raw and auxiliary materials
6.4 Processing control
7 Inspection
7.1 Inspection capacity
7.2 Inspection requirements
8 Product traceability and withdrawal
8.1 Product Traceability
8.2 Withdrawal
Annex A (Informative) Correspondence between GB/T 22000-2006 and GB/T 27307-2008
Annex B (Informative) List of relevant regulations and standards
Annex C (Informative) Key points of good manufacturing practice for quick-frozen fruits and vegetables product establishments
Bibliography
