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食品安全国家标准 膨化食品生产卫生规范
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GB 17404-2016
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标准编号: GB 17404-2016 (GB17404-2016)
中文名称: 食品安全国家标准 膨化食品生产卫生规范
英文名称: Good manufacturing practice of puffed food
行业: 国家标准
中标分类: X09
字数估计: 7,737
发布日期: 2016-12-23
实施日期: 2017-06-23
旧标准 (被替代): GB 17404-1998
标准依据: National Health and Family Planning Commission Notice No.17 of 2016
GB 17404-2016: 食品安全国家标准 膨化食品生产卫生规范
GB 17404-2016 英文名称: Good manufacturing practice of puffed food
1 范围
本标准规定了膨化食品生产中原料采购、加工、包装、贮存、运输等环节的场所、设施、人员的基本要求和管理准则。
本标准适用于膨化食品的生产。
2 术语和定义
GB 14881-2013中的术语和定义适用于本标准。
2.1 膨化
原料受热或压差变化后使体积膨胀或组织疏松的过程。
3 选址及厂区环境
应符合GB 14881-2013中第3章的相关规定。
4 厂房和车间
4.1 设计和布局
4.1.1 应符合GB 14881-2013中4.1的相关规定。
4.1.2 应根据生产工艺需要,设置不同的功能区域,如配料区域、挤压区域、成型区域、焙烤区域、油炸区域,以及清洁度要求相对更高的赋味区域、冷却和包装区域等。
4.2 建筑内部结构与材料
应符合GB 14881-2013中4.2的相关规定。
5 设施与设备
5.1 设施
5.1.1 应符合GB 14881-2013中5.1的相关规定。
5.1.2 在有异味、蒸汽、烟雾或大量粉尘产生之处,应设置适当的排除或收集、控制装置。
5.1.3 油炸设备上应安装有效排除油烟、蒸汽和防油滴回滴的装置,并采用易于清洗、耐腐蚀的材料。
5.1.4 在产生大量热量及蒸汽的设备或区域,如蒸煮、焙烤、油炸等处,应设置有防停机倒灌装置的排
气设施。
5.1.5 在产品易吸潮的内包装车间,应根据工艺需要设置除湿机、空调等湿度控制设施。
5.1.6 包装工序应在包装区域内进行,包装区域入口处应配有非手动开关的洗手设施,以及干手和消
毒设施。
5.2 设备
5.2.1 应符合GB 14881-2013中5.2的相关规定。
5.2.2 生产设备、工具及容器的接触面应避免铝制、含高铅或高锡的金属材料,若因工艺需要,应采取
措施以避免迁移带来污染。
6 卫生管理
6.1 卫生管理制度
6.1.1 应符合GB 14881-2013中6.1的相关规定。
6.1.2 对易产生油污的设备,如油炸设备、淋油设备等应制定卫生监控措施,并保存记录。
6.2 厂房及设施卫生管理
6.2.1 应符合GB 14881-2013中6.2的相关规定。
6.2.2 对易产生油污的设备,如油炸设备、淋油设备等应定期清洁消毒。
6.2.3 相关设备和工具消毒后根据需要进行清洗,避免残留的消毒剂污染食品。
6.3 食品加工人员健康管理与卫生要求
应符合国家相关法律法规要求。
6.4 虫害控制
应符合GB 14881-2013中6.4的相关规定。
6.5 废弃物处理
应符合GB 14881-2013中6.5的相关规定。
6.6 工作服管理
6.6.1 应符合GB 14881-2013中6.6的相关规定。
6.6.2 各区域工作服的清洗消毒应符合对应区域的卫生要求。
7 食品原料、食品添加剂和食品相关产品
7.1 一般要求
应符合GB 14881-2013中7.1的相关规定。
7.2 食品原料
7.2.1 应符合GB 14881-2013中7.2的相关规定。
7.2.2 原料应在规定的贮存条件下保存。
7.2.3 原料食用油脂应符合相应的食品安全标准。
7.2.4 需要贮存的马铃薯、果蔬等生鲜原料入库后应贮存在适宜的环境中,保持通风和换气,防止腐烂
或发芽。
7.2.5 粮谷类原料应贮存于清洁干燥、能防虫鼠害及鸟类、且无异味的通风仓库内,防止霉变或生虫,
不得与有异味物质混存,若为防止虫害污染进行预防性熏蒸时,其熏蒸场所、人员、药剂、后续处理等应符合有关规定。
7.2.6 冷冻原料解冻时应控制解冻温度和时间,防止原料出现腐败变质。
7.2.7 使用未清洗的生鲜原料时,如马铃薯、果蔬等,应予以清洗,其生产用水应符合GB 5749的要求。
加工用水若循环使用,应采取必要的处理措施,以免造成原料被交叉污染。
7.3 食品添加剂
应符合GB 14881-2013中7.3的相关规定。
7.4 食品相关产品
应符合GB 14881-2013中7.4的相关规定。
7.5 其他
应符合GB 14881-2013中7.5的相关规定。
8 生产过程的食品安全控制
8.1 产品污染风险控制
8.1.1 应符合GB 14881-2013中8.1的相关规定。
8.1.2 生产过程中需要控制的关键工序,如蒸煮、揉练、油炸、焙烤、赋味等工序,应制定相应的操作
规程。
8.1.2.1 马铃薯、果蔬等生鲜原料在清洗后应有适当的分拣或分切,保证符合食品安全要求。
8.1.2.2 蒸煮、揉练过程应控制温度、时间、压力(高压蒸练时)等,并保存记录。
8.1.2.3 油炸过程中的油脂应符合相应的食品安全标准,油炸过程应控制油炸温度、时间、真空度(真空油炸时)以及油脂品质变化等,油炸后的产品应及时预冷并防止其在包装内形成冷凝水。
8.1.2.4 焙烤过程应控制设备的温度和时间,需要贮存的半成品,应控制其水分含量。
8.1.2.5 赋味过程应控制调味料或调味液的卫生状况。应按工艺及卫生要求配制或添加调味料、调味
液,赋味操作过程中使用的容器、工具等应彻底清洗、消毒,防止污染;赋味后若需干燥处理,应保持适宜的环境湿度。
8.1.2.6 如需喷糖霜处理,应及时清洗喷糖霜设备,妥善存放剩余糖霜。
8.1.3 生产过程中产生的不适于进入下一工序的物料,成型后形状不完整、内包装不合格等存在偏差
的产品需要重新进入生产线时,其使用条件、使用方式和使用量等内容,应在危害评估的基础上确定,并应有相应的使用制度和控制程序。有内包装的产品返回生产线时,内包装应去除;无法去除时,按废弃物处理。
8.2 微生物污染的控制
8.2.1 应符合GB 14881-2013中8.2的相关规定。
8.2.2 在生产加工过程中,应控制半成品暴露时间,以防吸潮、微生物污染等因素对食品品质造成损
害。膨化食品加工过程的微生物监控程序可参照附录A的要求,未做详细规定的监控指标限值可结合
生产工艺及产品特点制定。
8.3 化学污染的控制
8.3.1 应符合GB 14881-2013中8.3的相关规定。
8.4 物理污染的控制
8.4.1 应符合GB 14881-2013中8.4的相关规定。
8.4.2 采用挤压工艺的产品,挤压机的螺杆和套筒的材质应符合食品安全的要求,应监控挤压设备的
磨损情况,必要时及时更换。
8.5 包装
8.5.1 应符合GB 14881-2013中8.5的相关规定。
8.5.2 产品包装前应有适当的措施,确保产品在包装袋内不产生结露而导致产品变质。
8.5.3 应使用防透水性材料包装,且其封口严密良好,防止吸潮。
8.5.4 若使用干燥剂,干燥剂包装应完整,投包时应采取措施避免其污染产品。
包装材料应符合相关标准的规定。
GB 17404-2016
GB
NATIONAL STANDARD
OF THE PEOPLE’S REPUBLIC OF CHINA
National food safety standard – Hygienic
specification for manufacturing of puffed food
ISSUED ON. DECEMBER 23, 2016
IMPLEMENTED ON. DECEMBER 23, 2017
Issued by. National Health and Family Planning Commission of the PRC;
State Food and Drug Administration
3. No action is required - Full-copy of this standard will be automatically &
immediately delivered to your EMAIL address in 0~60 minutes.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Terms and definitions ... 4
3 Field selection and factory environment ... 4
4 Plant and workshop ... 4
5 Facilities and equipment ... 4
6 Hygienic management ... 5
7 Food ingredients, food additives and food related products ... 6
8 Food safety control in production process ... 7
9 Inspection ... 9
10 Food storage and transportation ... 9
11 Product recall management ... 9
12 Training ... 9
13 Management system and personnel ... 9
14 Records and document management ... 10
Appendix A Guidelines for microbiological monitoring ... 11
procedures in puffed food processing ... 11
Foreword
This standard replaces GB 17404-1998 “Good manufacturing practice for
puffed food”.
As compared with GB 17404-1998, the main changes of this standard are as
follows.
- CHANGE the standard name into “National food safety standard - Hygienic
specification for manufacturing of puffed food”;
- MODIFY the standard structure;
- MODIFY the terms and definitions;
- ADD the terms on the product recall management and training;
- ADD Appendix A “Microbiological monitoring procedures for puffed food
processing”.
National food safety standard – Hygienic
specification for manufacturing of puffed food
1 Scope
This standard specifies the basic requirements and management criteria for
the fields, facilities and personnel of raw material procurement, processing,
packaging, storage and transportation in puffed food production.
This standard applies to the production of puffed food.
2 Terms and definitions
The terms and definitions in GB 14881-2013 apply to this standard.
2.1 Puffing
It refers to the process of volume expansion or texture loosening of the raw
materials after being heated or subject to pressure difference change.
3 Field selection and factory environment
It shall comply with the relevant provisions of Chapter 3 of GB 14881-2013.
4 Plant and workshop
4.1 Design and layout
4.1.1 It shall comply with the relevant provisions of clause 4.1 of GB
14881-2013.
4.1.2 It shall arrange different functional areas in accordance with the
production process requirements, such as batching area, extruding area,
molding area, baking area, frying area, and the areas having relative high
cleanliness requirements including flavor endowing area, cooling area, and
packaging area, etc.
4.2 Building internal structure and materials
It shall comply with the relevant provisions of clause 4.2 of GB 14881-2013.
5 Facilities and equipment
5.1 Facilities
insects, AND they shall not be mixed with odor substances. During the
reagents, and follow-up treatment shall comply with the relevant provisions.
7.2.6 When thawing the frozen raw materials, it shall control the thawing
temperature and time, to prevent the deterioration or corruption of raw
materials.
7.2.7 When using the uncleaned fresh raw materials, such as potatoes, fruits
and vegetables, etc., they shall be cleaned, AND the production water shall
comply with the requirements of GB 5749. If the processing water is recycled,
it shall take the necessary measures to avoid cross-contamination of raw
materials.
It shall comply with the relevant provisions of clause 7.3 in GB 14881-2013.
7.4 Food related products
It shall comply with the relevant provisions of clause 7.4 of GB 14881-2013.
7.5 Others
It shall comply with the relevant provisions of clause 7.5 in GB 14881-2013.
8 Food safety control in production process
8.1 Product contamination risk control
8.1.1 It shall comply with the relevant provisions of clause 8.1 in GB
14881-2013.
process, such as cooking, kneading, frying, baking, flavoring and other
processes, it shall establish corresponding operating procedures.
8.1.2.1 Potatoes, fruits and vegetables and other fresh raw materials shall be
properly sorted or cut after cleaning to ensure compliance with food safety
requirements.
8.1.2.2 In the process of cooking and kneading, it shall control the temperature,
time, and pressure (high pressure steaming), etc., AND keep the records.
8.1.2.3 Oils used in the process of frying shall comply with the corresponding
food safety standards. In the frying process, it shall control the frying
After frying, it shall pre-cool it in time AND avoid the formation of condensate in
the package.
8.4.1 It shall comply with the relevant provisions of clause 8.4 of GB
14881-2013.
8.4.2 As for the products using the extrusion process, the materials of the
extruder screw and sleeve shall comply with the food safety requirements,
AND it shall monitor the wearing conditions of the extrusion equipment, and
replace it in time if necessary.
8.5 Packaging
14881-2013.
8.5.2 The product shall take appropriate measures before being packaged, to
ensure that the product does not deteriorate due to condensation in the
packaging bag.
8.5.3 It shall be packaged by waterproof impermeable materials, AND the seal
shall be tight to avoid moisture absorption.
8.5.4 If using the desiccant, desiccant packaging shall be complete, AND it
shall take appropriate measures to avoid contaminating other products during
dosing.
shall be packaged separately, AND it shall take measures to avoid cross
contamination. The packaging materials shall comply with the requirements of
the relevant standards.
9 Inspection
It shall comply with the relevant provisions of Chapter 9 of GB 14881-2013.
10 Food storage and transportation
It shall comply with the relevant provisions of Chapter 10 of GB 14881-2013.
11 Product recall management
It shall comply with the relevant provisions of Chapter 11 of GB 14881-2013.
It shall comply with the relevant provisions of Chapter 12 of GB 14881-2013.
13 Management system and personnel
It shall comply with the relevant provisions of Chapter 13 of GB 14881-2013.
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