1 Scope
This standard is applicable to the manufacturing enterprises which are engaged in producing powdered formulae for infants and young children by milk formulae or soybean (and their processed products).
2 Normative References
The referential documents in this standard are essential for the application of this standard. For dated references, the dated edition the normative document referred to applies. For undated references, the latest edition of the normative document (including all amendments) referred to applies.
3 Terms and Definitions
3.1 Cleaning work area
The work area with high requirements of cleanness, such as the storage-and-filling workshops of half-finished product (bare and to-be-packed) as well inside packing workshop
3.2 Quasi-cleaning work area
The work area with its cleanness requirement being less than cleaning work area, such as raw material pre-treatment workshop
3.3 Commonly work area
The work area with its cleanness requirement being less than quasi-cleaning work area, such as milk purchasing room, raw material warehouse, packaging material warehouse, external packing workshop and finished goods warehouse
3.4 Wet-mix process
Manufacturing process by which all constituents of powdered formulae for infants and young children are handled in a liquid phase, and may involve batching, heat-treatment, concentration, and then drying.
3.5 Dry-mix process
Manufacturing process by which all constituents of the powdered formulae for infants and young children are processed dry and blended to obtain the desired final formula
3.6 Combined process
Manufacturing process by which some of the constituents of the powdered formulae for infants and young children are wet processed and dried and other ingredients are added in a dry form after the heat treatment
4 Locations and Processing Plant Environment
The relevant provisions in GB 12693 shall be met. Plant site shall be far from poultry farms and free from animal raising.
1 Scope
2 Normative References
3 Terms and Definitions
4 Locations and Processing Plant Environment
5 Plants and Workshops
6 Equipments
7 Hygiene Control
8 The Requirements of Raw Material and Packing Material
9 Food Safety Control during Manufacturing
10 Inspections
11 The Storage and Transportation of Product
12 Tracing and Recalling of Product
13 Training
14 Management Organization and Personnel
15 The Management of Records and Documents
16 The Effective Monitoring and Assessment of Food Safety Control Measures
Annex A (Normative)
