GB/T 20938-2007 in English

《GB/T 20938-2007罐头食品企业良好操作规范》由TC64（全国食品工业标准化技术委员会）归口，TC64SC2（全国食品工业标准化技术委员会罐头分会）执行，主管部门为国家标准化管理委员会。
本标准规定了罐头食品企业的术语和定义、厂区环境、厂房和设施、设备和工器具、人员管理与培训、物料控制与管理、加工过程控制、质量管理、卫生管理、成品贮存和运输、文件和记录、投诉处理和产品召回以及管理制度的建立与审核等方面的基本要求。本标准适用于罐头食品厂的设计、建造、改造、生产管理和技术管理。

1 Scope

This standard specifies terms and definitions, plant environment, plant buildings and facilities, equipment as well as tools and instruments, personnel management and training, material control and management, manufacturing process control, quality management, sanitary control, finished product storage and transport, documents and records, complaint handling, product recall as well as establishment and examination of management system of canned food enterprises.

This standard is applicable to design, construction, renovation, production management and technical management of canned food plant.

2 Normative References

The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments (excluding corrections), or revisions, of any of these publications do not apply to this standard. However parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the normative documents indicated below. For undated references, the latest edition of the normative document referred to applies.

GB 2760 Hygienic Standards for Uses of Food Additives
GB 5749 Standards for Drinking Water Quality
GB/T 10785 A Series of Specifications for Light Gauge Metal Containers-open-top-round Cans
GB/T 14251 Technical Specifications of Round Tin-plate Container for Canned Foods

3 Terms and Definitions

For the purposes of this standard, the following terms and definitions apply.

3.1

canned food

food capable of being preserved for long time under normal temperature by reaching commercial sterility through satisfactory raw material handling, filling, sealing and sterilizing or aseptic filling and sealing

4 Plant Environment

4.1 Plant building shall be constructed where the surrounding environment does not hinder the food hygiene; the plant area surrounding shall be clean, without physical, chemical or biological pollution source as well as environment for pest breeding; there shall be design and building at plant area periphery to properly prevent external pollution sources.

4.2 The enterprises shall not concurrently operate, produce or store other products hindering food hygiene.

4.3 The pavements in the plant area shall be hard and smooth, with good drainage system and without ponding; cement, etc. shall be paved on the main passages to make hard surface, there shall be no bare ground within the plant area and greening shall be carried out for the vacant land.

4.4 There shall be no harmful (toxic) gas, soot or other facilities hindering hygiene within the plant area.

4.5 No animal irrelevant to production and processing shall be raised within the plant area (except dogs for guarding, but they shall be properly managed to avoid food pollution).

Foreword i
1 Scope
2 Normative References
3 Terms and Definitions
4 Plant Environment
5 Plant Buildings and Facilities
6 Equipment as well as Tools and Instruments
7 Personnel Management and Training
8 Material Control and Management
9 Processing Process Control
10 Quality Management
11 Hygiene Management
12 Storage and Transport of Finished Products
13 Documents and Records
14 Complaint Handling and Product Recall
15 Establishment and Auditing of Management System