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食品安全国家标准 蛋与蛋制品生产卫生规范
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GB 21710-2016
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标准编号: GB 21710-2016 (GB21710-2016)
中文名称: 食品安全国家标准 蛋与蛋制品生产卫生规范
英文名称: Hygienic practice for egg products
行业: 国家标准
中标分类: X09
字数估计: 11,175
发布日期: 2016-12-23
实施日期: 2017-06-23
旧标准 (被替代): GB/T 21710-2008
标准依据: National Health and Family Planning Commission Notice No.17 of 2016
GB 21710-2016: 食品安全国家标准 蛋与蛋制品生产卫生规范
GB 21710-2016 英文名称: Hygienic practice for egg products
1 范围
本标准规定了蛋与蛋制品的生产过程中原料采购、加工、包装、贮存和运输等环节的场所、设施、人
员的基本要求和管理准则。
本标准适用于蛋与蛋制品的生产。
2 术语和定义
GB 14881-2013中的术语和定义适用于本标准。
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的规定。
4.1.2 厂房和车间应合理设计,建造和规划与生产相适应的相关设施和设备,以防止微生物孳生及污
染,特别是应防止沙门氏菌的污染,接收及贮存原料的区域应与终产品的加工及包装区域分隔;用于贮
存、生产或者处理可食产品的区域应与用于处理不可食物质的区域明确分隔;破壳、巴氏杀菌以及灌装
各区域应分隔以防止交叉污染。
4.1.3 厂房的结构和设计应能保证蛋与蛋制品加工过程的有序进行,并提供适合的温湿度条件,不应
在露天环境下进行生产加工。
4.1.4 应按照生产工艺和卫生要求,划分作业区洁净级别,原则上分为一般作业区、准清洁作业区和清
洁作业区,不同洁净级别的作业区域之间应设置有效的分隔。
4.1.5 进出清洁作业区应有合理的限制和控制措施,以避免或减少微生物污染。进出清洁作业区的人
员、原料、包装材料、废弃物、设备等,应有防止交叉污染的措施,如设置人员更衣室更换工作服、工作鞋或鞋套,设置专用物流通道以及废弃物通道等。
4.1.6 企业应根据实际情况制定标准,确保各作业区空气净化级别满足蛋与蛋制品加工对空气净化的
要求,并定期检测,检测时间间隔应不大于3个月。
4.2 建筑内部结构与材料
应符合GB 14881-2013中4.2的规定。
5 设施与设备
5.1 设施
5.1.1 供水设施
5.1.1.1 应符合GB 14881-2013中5.1.1的规定。
5.1.1.2 蛋与蛋制品加工用水及冰的供应
供水设施应能供应足够的冰水、冷水或热水,所供水应符合GB 5749的规定,供应加工用水及冰的
管道或容器应避免污染。
5.1.1.3 蛋与蛋制品辅助用水的供应
应使用完全独立的管道供应辅助用水(如冷却水)并标识(如使用不同颜色),辅助用水管道与加工
用水管道不能有交叉连接或发生虹吸。
6 卫生管理
6.1 卫生管理制度
应符合GB 14881-2013中6.1的规定。
6.2 厂房及设施卫生管理
应符合GB 14881-2013中6.2的规定。
6.3 人员健康管理与卫生要求
6.3.1 人员健康管理
6.3.1.1 应符合国家相关法律法规要求。
6.3.1.2 任何有被感染的伤口、疼痛或传染性疾病的人员应立即向管理人员报告,不适宜在加工环节工
作的人员应立即停止工作。
6.3.2 人员卫生要求
6.3.2.1 应符合GB 14881-2013中6.3.2的规定。
6.3.2.2 用于加工产品的手套应干净、卫生,保持良好状况,手套的材料应是非渗透性的。
6.3.3 来访者
应符合GB 14881-2013中6.3.3的规定。
6.4 虫害控制
应符合GB 14881-2013中6.4的规定。
6.5 废弃物处理
6.5.1 应符合GB 14881-2013中6.5的规定。
6.5.2 空蛋壳、不合格蛋等废弃物应定期通过合适的容器、传送带或者水槽清除,至少应在每天工作结
束时清除1次,每天至少应从厂房移走废弃物1次。
6.5.3 用于贮存废弃物的容器和装置清空后应立即进行清洁,放置废弃物容器的区域也应定期进行清
洁,至少每天1次。
6.6 工作服管理
应符合GB 14881-2013中6.6的规定。
7 食品原料、包装材料和食品添加剂
7.1 一般要求
应符合GB 14881-2013中7.1的规定。
7.2 食品原料和包装材料
7.2.1 采购和验收要求
7.2.1.1 食品原料和包装材料的采购和验收应符合GB 14881-2013中第7章的相关规定。
7.2.1.2 企业应建立供应商管理制度,规定供应商的选择、审核、评估程序。
7.2.1.3 应对供应商采用的流程和安全措施进行评估,必要时应对供应商进行现场评审或对流程进行
监控,同时确保原料来自非疫区。
7.2.1.4 企业应查验产品合格证明文件,原料和包装材料应经过验收合格后方可使用。
7.2.1.5 针对散装农产品验收时应至少记录农产品名称、数量、供应商联系方式、到厂日期、检测指标等相关内容。
7.2.1.6 应确保采购的原料符合国家相关法律法规和标准的规定,并定期进行检测,至少每年1次。
7.2.1.7 生产企业应严格控制运输过程中的碎蛋比例,严格按照企业的验收要求进行检验,不合格的原
料应拒收或隔离单独处理。
7.2.2 运输和贮存要求
7.2.2.1 运输原料和包装材料的工具和容器应保持清洁,维护良好,并能提供必要的保护,避免原料和
包装材料受到污染。
7.2.2.2 运输过程中应采取合适的控制措施保证原料包装的完整性和原料蛋的完好性,并将运输时间
7.2.2.3 在贮存期间应按照不同原料和包装材料的特点分区存放,并建立标识,标明产品名称、数量、来
源等相关信息。
7.2.2.4 原料和包装材料的贮存应有专人管理,贮存在适宜的温湿度条件下,至少每月清理1次变质或
超过保质期的原料和包装材料。
GB 21710-2016
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard -
Hygienic Practice for Eggs and Egg Products
ISSUED ON. DECEMBER 23, 2016
IMPLEMENTED ON. DECEMBER 23, 2017
Issued by. National Health and Family Planning Commission of the
People’s Republic of China;
China 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 Application Scope ... 4
2 Terms and Definitions ... 4
3 Site Selection and Factory Environment ... 4
4 Plant and workshop ... 4
5 Facilities and Equipment ... 5
6 Hygienic Management ... 7
7 Food Materials, Food Additives and Food Related Products ... 8
8 Food Safety Control for Production Process ... 9
9 Inspection ... 12
10 Storage and Transportation of Products ... 12
11 Product Recall Management ... 13
12 Training ... 13
13 Management System and Personnel ... 13
14 Record Keeping and File Management ... 13
Annex A Microbiological Monitoring Procedure Guide for the Manufacturing
Process of Eggs and Egg Products ... 14
Foreword
This Standard replaces GB/T 21710-2008, Hygienic Practice for Egg Products
[CAC/RCP 15-1976 (Amd. 1978, 1985), IDT].
Compared with GB/T 21710-2008, the major changes of this Standard are as follows.
-- the standard name is changed into “National Food Safety Standard – Hygienic
Practice for Eggs and Egg Products”;
-- the relevant terms and definitions are modified;
-- the requirements for site selection and factory environment are added;
-- the requirements for the environmental sanitation of the manufacturing plate and
the material requirements for the production, storage and collection of eggs in farm
in the original standard;
-- the food safety control requirements are detailed for the manufacturing process
of egg products based on different types of egg products;
-- the requirements for product recall management, training, management system
and personnel, and record keeping and document management of products are
added;
-- Annex A is added, specifying the monitoring requirements for salmonellae during
the manufacturing process of eggs and egg products.
National Food Safety Standard -
Hygienic Practice for Eggs and Egg Products
1 Application Scope
This Standard specifies the basic requirements and management guidelines for sites,
facilities and personnel during material purchase, processing, packaging, storage and
transportation and others in the production process of eggs and egg products.
This Standard applies to the production of eggs and egg products.
2 Terms and Definitions
For the purposes of this document, the terms and definitions defined in GB 14881-
2013 apply.
3 Site Selection and Factory Environment
As specified in Article 3 of GB 14881-2013.
4 Plant and workshop
4.1 Design and layout
4.1.1 As specified in 4.1 of GB 14881-2013.
4.1.2 Processing premises shall be well designed and relevant facilities and
equipment used for production shall be built and planned to preclude the breeding and
contamination of microorganisms, especially the contamination of Salmonellae, and
areas where eggs and other materials are received or stored shall be separated from
areas in which final product preparation or packaging is conducted; areas used for
storage, manufacture or handling of edible products should be separate and distinct
be so separated as to protect against cross-contamination.
4.1.3 The construction and layout of the processing premises shall be such as to
secure a regulated flow in the manufacturing process of eggs and egg products and
shall provide for correct temperature/humidity conditions at all stages of the process;
manufacture and processing shall not be conducted in the outdoor environment.
4.1.4 The cleanliness of work zones shall be graded in accordance with the
5.1.4 Wastes storage facilities
As specified in 5.1.4 of GB 14881-2013.
5.1.5 Personal hygienic facilities
5.1.6 Ventilation facilities
As specified in 5.1.6 of GB 14881-2013.
5.1.7 Lighting facilities
As specified in 5.1.7 of GB 14881-2013.
5.1.8 Storage facilities
As specified in 5.1.8 of GB 14881-2013.
5.1.9 Temperature control facilities
As specified in 5.1.9 of GB 14881-2013.
5.2 Equipment
5.2.1.1 General requirements
As specified in 5.2.1.1 of GB 14881-2013.
5.2.1.2 Materials
As specified in 5.2.1.2 of GB 14881-2013.
5.2.1.3 Design
5.2.1.3.1 As specified in 5.2.1.3 of GB 14881-2013.
5.2.1.3.2 Equipment and utensils shall be so designed and constructed as will
prevent hygienic and contamination hazards and permit easy and thorough cleaning.
5.2.1.3.3 Machines and containers for the liquid egg shall be so constructed as to
unfit for further processing, including shell.
5.2.2 Monitoring equipment
As specified in 5.2.2 of GB 14881-2013.
waste material shall be cleaned, as also shall the paved areas used for the storage of
such waste receptacles, at least once a day.
6.6 Work clothes management
As specified in 6.6 of GB 14881-2013.
7 Food Materials, Food Additives and Food Related
Products
As specified in 7.1 of GB 14881-2013.
7.2 Food materials and packaging materials
7.2.1 Requirements for purchase and acceptance
7.2.1.1 The purchase and acceptance of food materials and packaging materials
shall be as specified in Article 7 of GB 14881-2013.
7.2.1.2 The enterprise shall establish a supplier management system, which
specifies the procedures for selection, auditing and evaluation of suppliers.
7.2.1.3 Evaluate the processes and safety measures of the suppliers; conduct on-
site assessment or monitor processes for suppliers when necessary; and meanwhile,
7.2.1.4 The enterprise shall examine the product conformity certification documents;
raw materials and packaging materials may only be used after they pass the
acceptance.
7.2.1.5 When agricultural products in bulk are accepted, record at least the names,
quantities, supplier contact information, dates of arrival, testing indexes and other
information of agricultural products.
7.2.1.6 Ensure the raw materials purchased comply with relevant national laws,
regulations and standards; and conduct testing regularly, at least once a year.
7.2.1.7 The manufacturing enterprise shall exercise strict control over the proportion
with the acceptance requirements of it and reject or handle independently after
isolating unqualified materials.
7.2.2 Requirements for transportation and storage
7.2.2.1 Tools and vessels for transporting raw materials and packaging materials
8.6.6.2 Inspection
Make control measures to ensure each egg passes inspection, monitor undesirable
objects, blood streak and so on, and pick out unqualified eggs.
8.6.7 Key factor control for the manufacturing process of liquid egg products
8.6.7.1 Breaking
preferable, in order to prevent against microbial contamination and extraneous
contamination.
8.6.7.2 Straining and collection
The liquid egg shall be strained either by suitable strainers, centrifuges or other
suitable equipment. Select the appropriate mesh number, make control measures to
ensure the intactness and cleanliness of strainers, examine and clean strainers at least
once each shift and replace strainers if necessary. Conduct cleaning strictly following
relevant requirements, verify effects after cleaning and ensure the subsequent
products will not be contaminated.
The temperature for the temporary storage of liquid egg shall not be higher than 7°C
and conduct next treatment within 24 h to ensure microorganisms will not breed.
8.6.8 Key factor control for the manufacturing process of dried egg products
8.6.8.1 Powder spraying
Ensure the water content in egg powder is within an appropriate range, control the
temperature at air inlets and outlets, test the water content of each batch of egg powder
and handle unqualified products properly.
8.6.8.2 Egg powder hot room treatment
Monitor the temperature of the heat treatment room and egg powder centre,...
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