GB/T 19828-2018 in English

1. Background and significance of standard formulation

GB/T 19828-2018 Technical Specification for Quality Management of Designated Salt Production Enterprises is a revised standard to further strengthen the management of the salt industry and improve the quality and safety level of products. This standard replaces the original GB/T 19828-2005 version, and is mainly updated in terms of term definitions, quality management requirements, and sanitary conditions.

As food safety issues are increasingly concerned, salt, as an important raw material for direct consumption or food processing, its quality and safety management is particularly important. The revision and implementation of this standard provides a more stringent quality management framework for designated salt production enterprises to ensure product quality and safety.

2. Comparison and analysis of standard frameworks

From GB/T 19828-2005 to GB/T 19828-2018, the main changes in the standards include:

• Addition of salt safety hazard analysis requirements;
• Refinement of equipment hygiene requirements and clean area division;
• Strengthen the traceability system and product recall mechanism;
• Clarify the establishment of the HACCP system or food safety management system.

These changes reflect the high attention paid by standard setters to the safety and standardization of the salt industry, and also reflect the influence of international quality management trends.

3. Implementation suggestions and best practices

To ensure the effective implementation of GB/T 19828-2018, enterprises should:

1. Establish a dedicated quality management organization: Equip professional personnel and clarify the division of responsibilities.
2. Improve the document management system: Ensure that all quality and technical documents are currently valid and regularly reviewed and updated.
3. Strengthen inspection capabilities: Equip necessary testing instruments (such as pH meter, moisture meter, etc.), and ensure the calibration status of measuring instruments.
4. Implement the HACCP system: Establish a scientific risk management process from hazard analysis to critical control points.
5. Strengthen staff training: Regularly conduct training on quality management, food safety knowledge and hygienic operation standards.