T/GXSX 004-2021 Active Group standards

T/GXSX 004-2021 Good Manufacturing Practice for Concentrated Flavored Fermented Milk

T/GXSX 004-2021

Publish Date: 2021-08-04 Implement Date: 2021-08-05 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/GXSX 004-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food

ICS Name: Food processing

Publish Date: 2021-08-04

Implement Date: 2021-08-05

Scope

Scope: This document specifies the basic requirements and management guidelines for the premises, facilities, and personnel involved in the procurement, processing, packaging, storage, and transportation of raw materials during the production of concentrated flavored fermented milk. This document applies to concentrated flavored fermented milk. Main technical content: 1. Scope 2. Normative reference documents 3. Terms and definitions 3.1 Concentrated flavored fermented milk 3.2 Clean operating areas 3.3 Semi-clean operating areas 3.4 General operating areas 4. Site selection and factory area hygiene 4.1 Site selection 4.2 Factory area environment 5. Buildings and workshops 5.1 Design and layout 5.2 Internal building structure 5.3 Implementation 6. Equipment 6.1 Production equipment 6.2 Monitoring equipment 6.3 Equipment maintenance and repair 7. Hygiene management 7.1 Hygiene management system 7.2 Hygiene management of buildings and facilities 7.3 Cleaning and disinfection 7.4 Personnel health and hygiene requirements 7.5 Pest control 7.6 Waste disposal 7.7 Handling of toxic and hazardous substances 7.8 Wastewater and waste management 7.9 Workwear management 8. Requirements for raw materials and packaging materials 8.1 General requirements 8.2 Requirements for the procurement and acceptance of raw materials and packaging materials 8.3 Transportation and storage of raw materials and packaging materials 8.4 Record-keeping of the procurement, acceptance, storage, and transportation of raw materials and packaging materials 9. Food safety control during the production process 9.1 Control of microbial contamination 9.2 Control of chemical contamination 9.3 Control of physical contamination 9.4 Food additives and nutritional fortifiers 9.5 Packaging materials 9.6 Product information and labels 10. Inspection 11. Storage and transportation of products 12. Product traceability and recall 13. Training 14. Management bodies and personnel 15. Management of records and documen