T/CCAA 0008-2014 Food Safety Management System Requirements for Pastry Manufacturing Enterprises

Scope

Scope: This technical requirement specifies the technical requirements for pastry 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 applies to baked food products, as well as fried pastry, steamed pastry, cooked flour-based pastry, mooncakes, cookies, and the fillings involved in these products. This technical requirement is designed to be used in conjunction with GB/T 22000 to assist pastry production enterprises in establishing, implementing, and self-evaluating their food safety management systems, as well as for external evaluations and certifications of such enterprises' food safety management systems. 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 pastry production enterprises in China and safeguard people's health, this technical requirement addresses key issues in food safety of pastry production enterprises in China. It adopts the principle of emphasizing both independent innovation and active introduction, and combines the production characteristics of pastry enterprises to propose specific technical requirements for establishing a food safety management system for pastry production enterprises in China. Given the differences in the production and processing processes of pastry enterprises, to ensure food safety, in addition to some general requirements that should be paid attention to during food production and processing, this technical requirement clarifies the requirements for "key process control" based on the characteristics of pastry production. This mainly includes the control of raw and auxiliary materials procurement, the use of food additives, and processes such as ingredient mixing, b

Development Information

Related Standards