GB/T 36502-2018 in English

VALID

Good manufacturing practice for sugar enterprises

Issued on:2018-07-13
Implemented on:2019-02-01
File Format:PDF
Delivery:Via email within 5 business days

Price(USD)： $310.00
$301.00

Standard No:	GB/T 36502-2018
Document status:	VALID
Title in English:	Good manufacturing practice for sugar enterprises
Title in Chinese:	制糖企业良好操作规范
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 5 business days
Issued on:	2018-07-13
Implemented on:	2019-02-01
ICS Classification:	67.180-Sugar. Sugar products. Starch
Chinese Classification:	X30-Sugar refining and sugar products in general
Professional Classification:	GB-National Standard
Related Keywords:	sugar refining enterprises good manufacturing practice sugar refining enterprises background good operating practice sugar enterprises introduction interpretation
Related Topics:	sugar Workbench Enterprise Sugar effect GBT36502 GB/T 36502-2018 Enterprise voc detection limits Guide enterprises to do well in the industry Glucan Enterprise Good service from Tibetan incense companies

《GB/T 36502-2018制糖企业良好操作规范》由TC373（全国制糖标准化技术委员会）归口，主管部门为中国轻工业联合会。

Introduction

Interpretation of the National Standard of the People's Republic of China GB/T 36502—2018 Good Operating Practice for Sugar Refining Enterprises

Background of Standard Formulation and Analysis of Technical Evolution

GB/T 36502—2018 Good Operating Practice for Sugar Refining Enterprises was proposed by the China Light Industry Federation in accordance with the guidance requirements of the National Standardization Administration, and is managed by the National Technical Committee for Sugar Refining Standardization. This standard combines the internationally accepted GMP (Good Manufacturing Practice) system in the food industry and formulates detailed operating specifications based on the characteristics of sugar refining enterprises.

With the rapid development of my country's sugar industry, the industry's call for standardized and standardized production is growing. The formulation of this standard aims to improve the production management level of sugar refining enterprises, ensure product quality and safety, and promote the sustainable development of the industry.

Standard Dimensions	Specific Requirements	Implementation Points
Factory Environment	Keep the factory clean and hygienic, away from pollution sources, and rationally plan the flow of people and logistics.	Establish a daily hygiene inspection system, regularly clean up waste, and set up pest control facilities.
Equipment and Facilities	Select materials that meet food production requirements, and the equipment is easy to clean and disinfect.	Implement a preventive maintenance plan to ensure that the equipment is in good operating condition.
Production Process Control	Monitor the entire process from raw material procurement to finished product packaging, and identify key control points.	Establish a sound record management system to ensure traceability.

Explanation of professional terms and practical application cases

Cleaning in place (CIP): A method of circulating cleaning with cleaning fluid under closed conditions without disassembling the equipment. For example, in the process of extracting sugar juice, pipes and equipment need to be CIPed regularly to prevent contamination caused by residues.

Cleaning out of place (COP): A method of disassembling the equipment and placing it in a cleaning tank or automatic cleaning machine for cleaning. It is suitable for hard-to-reach parts inside the equipment, such as the internal pipes of the honey separator.

Implementation suggestions

Training employees: Provide GMP standard training to all employees, especially operators in high-clean and low-clean areas.
Equipment transformation: Regularly evaluate equipment and facilities, and carry out technical transformation when necessary to improve production efficiency and hygiene management level.
Monitoring and recording: Establish a complete monitoring system, including air quality, water quality, equipment cleanliness, etc., and keep good records.
Emergency plan: Develop emergency plans such as non-conforming product handling and product recall to ensure rapid response.