T/XCCBD 003-2023 The production and management techniques for XiChuan pickled cabbage are standardized

Scope

Scope: This document stipulates the basic requirements and management guidelines for the premises, facilities, and personnel involved in the procurement of raw materials, processing, packaging, storage, and transportation during the production of Xichuan sauerkraut. This document applies to the production of Xichuan sauerkraut. Main technical content: Xichuan sauerkraut is a vegetable product made from pickled cabbage or fat-free green leaf vegetables after winter frost, with or without the addition of additives, aged brine (sauerkraut mother solution) or lactic acid bacteria, and fermented naturally in traditional clay pots or fermentation tanks. This document stipulates the technical requirements for the management of the production and processing of Xichuan sauerkraut, including the selection of enterprise locations and factory environments, factory buildings and workshops, facilities and equipment, quality and hygiene management, raw and auxiliary materials and packaging materials, quality and safety control during the production process, packaging and labeling, inspection, product storage and transportation, product traceability and recall, training, management systems, institutions and personnel, and record and document management. It also stipulates the technical requirements for key processes such as the production of aged brine for Xichuan sauerkraut and the selection of raw materials, blanching, fermentation, packaging, and storage, which are highly operable, suitable, practical, advanced, and ensure food safety.

Development Information

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