T/CCAA 31-2016 Active Group standards

T/CCAA 31-2016 Food Safety Management System Requirements for Huangjiu Production Enterprises

Publish Date: 2016-10-14 Implement Date: 2016-10-14 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/CCAA 31-2016

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Fermented wine

ICS Name: Alcoholic beverages

Publish Date: 2016-10-14

Implement Date: 2016-10-14

Scope

Scope: This standard specifies the specific requirements for the food safety management system of yellow wine enterprises, including human resources, prerequisite programs, key process control, inspection, product traceability, and recall. This standard applies to the establishment, implementation, and self-evaluation of the food safety management system by yellow wine production enterprises, and also applies to the external evaluation and certification of such enterprises' food safety management systems. When this document is used for certification purposes, it should be used in conjunction with GB/T 22000; Main technical content: This standard starts with the key issues of food safety in China's yellow wine production, adopts the principle of giving equal importance to independent innovation and active introduction, and combines the characteristics of yellow wine production enterprises to put forward specific requirements for the establishment of a food safety management system for Chinese yellow wine production enterprises. GB/T 22000-2006 "Food Safety Management System - Requirements for All Organizations in the Food Chain" provides general requirements for all organizations in the food chain. Yellow wine production enterprises and related parties have put forward the need to further refine the general requirements based on the characteristics of this type of enterprise when using GB/T 22000. In view of the differences in the production and processing processes of yellow wine production enterprises, this standard puts forward "key process control" requirements specific to the characteristics of this type of enterprise, mainly including raw (auxiliary) material control, fermentation, koji production, and so on.