T/BFI 0008-2024 Cold processed pastry production hygiene specifications

Scope

Scope: This document specifies the basic requirements for the production of cold-processed pastries, including site selection and factory environment, factory buildings and workshops, facilities and equipment, hygiene management, raw materials, food additives and food-related products, food safety control during the production process, inspection, product storage and transportation, product recall management, training, management systems and personnel, and requirements for record and document management. This document is applicable to cold-processed pastry production enterprises. Main technical content: Foods made from one or several main raw materials such as grains, beans, potatoes, fats, sugar, eggs, etc., with or without the addition of other raw materials, through processes such as mixing, shaping, and cooking. Foods that add cream, protein, cocoa, jam, etc. to the surface of the product before or after cooking. A type of pastry that undergoes secondary processing under normal or low-temperature conditions after various heating and cooking processes.

Development Information

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