GB/T 13339-1991
Abolished
T/CCAA 0010-2014
Active
Group standards
T/CCAA 0010-2014 Food Safety Management System for Sauces and Fermented Products Manufacturing Companies
T/CCAA 0010-2014 Food Safety Management System for Sauces and Fermented Products Manufacturing Companies
Price:
$ 20.00
Basic Information
Standard Code:
T/CCAA 0010-2014
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food fermentation and brewing
ICS Name:
Quality management and quality assurance
Publish Date:
2014-04-01
Implement Date:
2014-04-01
Scope
Scope: This technical requirement specifies the special technical requirements for seasoning and fermentation product manufacturers to establish and implement a food safety management system based on the HACCP principles, including human resources, prerequisite programs, critical process control, inspection, product traceability, and recall. This technical requirement is in line with GB/T 22000, applicable to the establishment, implementation, and self-evaluation of food safety management systems by seasoning and fermentation product manufacturers, as well as external evaluations and certifications of such 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 China's seasoning and fermentation product industry and safeguard people's health, this technical requirement addresses the key issues in food safety of seasoning and fermentation product manufacturers in China, adopts the principle of combining independent innovation with active introduction, and takes into account the characteristics of seasoning and fermentation product manufacturers. It proposes special technical requirements for establishing a food safety management system for seasoning and fermentation product manufacturers in China, focusing on the hygiene and safety of production environments and conditions, critical process control, and inspection. Given the differences in production and processing processes of seasoning and fermentation product manufacturers, to ensure food safety, this technical requirement further clarifies the "critical process control" requirements specific to this type of products, in addition to some general requirements necessary for controlling high-risk foods. These requirements mainly include raw material and auxiliary material control, emphasizing the organization's control of hazards in the product
Development Information
Related Standards
GB/T 13340-1991
Abolished
GB/T 13340-1991 Methods for determination and calculation of quality grading rate of products
GB/T 13341-1991
Abolished
GB/T 13341-1991 Methods for determination and accounting of quality failure rate
GB/T 19004.3-1994
Abolished
GB/T 19004.3-1994 Quality management and quality system elements—Part 3:Guidelines for processed materials
GB/T 19004.2-1994
Abolished
GB/T 19004.2-1994 Quality management and quality system element—Part 2:Guidelines for services
GB/T 19000.4-1995
Abolished