T/CCAA 0016-2014 Food Safety Management System - Requirements for Bottled Beverage Manufacturers

Scope

Scope: This technical requirement specifies the special technical requirements for beverage production enterprises to establish and implement a food safety management system based on the HACCP principles, including human resources, prerequisite programs, key process control, inspection, product traceability, and recall. This technical requirement does not include health-functional beverages, alcoholic beverages, and fruit juice and vegetable juice beverages. This technical requirement, in conjunction with GB/T 22000, applies to beverage production enterprises in establishing, implementing, and self-evaluating their food safety management systems, as well as to external evaluations and certifications of such food safety management systems in these enterprises. When used for certification purposes, this technical requirement should be used in conjunction with GB/T 22000. Main technical content: To improve the food safety level and market competitiveness of China's beverage industry and safeguard people's health, this technical requirement addresses the key issues in food safety of Chinese beverage enterprises, adopts the principle of combining independent innovation with active introduction, and takes into account the production characteristics of beverage enterprises. It proposes special technical requirements for establishing a food safety management system in Chinese beverage production enterprises, focusing on the enterprise's hygienic and safe production environment and conditions, key process control, and inspection. Given the differences in the production and processing processes of beverage production enterprises, to ensure product safety, in addition to some general requirements that should be paid attention to in the control of high-risk products, this technical requirement further clarifies the "key process control" requirements specific to this type of product. These mainly include procurement control, treatment of blending water, blending control,

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