標準編號:	GB 8950-2016
中文名稱:	食品安全國家標準 罐頭食品生產衛生規范
英文名稱:	Hygienic specifications of cannery
行業分類:	GB    國家標準
發布機構:	國家衛生和計劃生育委員會 國家食品藥品監督管理總局
發布日期:	2016-12-23
實施日期:	2017-12-23
標準狀態:	valid
替代舊標準:	GB 8950-1988 罐頭廠衛生規范
翻譯語言:	英文
文件格式:	PDF
中文字符數:	11000 字
翻譯價格(元):	290.0
交付時間:	付款后 1 個工作日

Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative. This standard replaces GB 8950-1988 Hygienic Specifications of Cannery. The following main changes have been made with respect to GB 8950-1988 (the previous edition): ——This standard is renamed as "National Food Safety Standard - Specifications for Production Sanitation of Canned Food"; ——The empty can is revised as packaging vessel, including relevant requirements for metal cans, glass bottles, compound flexible pouch, boxes, cups, bowls and bottles; ——The management requirements for tools and instruments containing fiber materials are added; ——The water supply system is subdivided, and the water quality control and inspection items of the enterprises supplied by the urban water transporting and distributing pipe network and self-provided water source are separately specified; ——As for the sanitary control during manufacturing process, the requirements that the enterprise prepare the operation specifications for seaming are added, the relevant requirements for establishing process specification for thermal-sterilization are modified, and the specific contents of retort and its configuration are partly deleted; ——The water quality control requirements for sterilization cooling water with different water sources and different cooling methods are added; ——The technical requirements for the sterilization safety assessment procedure are added; ——The requirement that the sterilization equipment be subjected to heat distribution testing after installation is added; ——The cooling requirement "For some products with poor thermal sensitivity (such as canned porridge), the central temperature can be cooled to below 45°C" is added. National Food Safety Standard - Specifications for Production Sanitation of Canned Food 1 Scope This standard specifies basic requirements and administration rules for sites, facilities and personnel of material purchasing, processing, packaging, storage and transport in the process of canned food production. This standard is applicable to the production of canned food. 2 Terms and Definitions For the purposes of this standard, the terms and definitions in GB 14881-2013 apply. 2.1 commercial sterilization the food state in which the food contains neither pathogenic microbe nor non-pathogenic microorganisms that can breed in it under normal temperature after moderate thermal sterilization 2.2 sterilization process specification the technical parameters and operation requirements of thermal sterilization that enables the products to meet the commercial sterilization requirements under certain production conditions 2.3 residual chlorine (free residual chlorine) the chlorine that remains in water as hypochlorous acid, hypochlorite or chloride ion 2.4 sterilization deviation any phenomenon failing to meet the thermal sterilization process specification during thermal sterilization 2.5 key factor of thermal sterilization the nature, characteristics, conditions, form or other parameters that affect the heat transfer of the product; since the slight change in such factors will directly affect the commercial sterilization effect of the products, they are the basis for the establishment of sterilization procedures 3 Site Selection and Plant Environment Site selection and plant environment shall be in accordance with the relevant requirements of Chapter 3, GB 14881-2013. 4 Plant Building and Workshop They shall be in accordance with the relevant requirements of Chapter 4, GB 14881-2013. 5 Facilities and Equipment 5.1 Generic requirement It shall be in accordance with the relevant requirements in Chapter 5, GB 14881-2013. 5.2 Basic requirement 5.2.1 The equipment, conveyors, operating table, transport vehicles, tools and vessels that are in contact with food in the processing workshop of canned food shall facilitate cleaning and maintenance, and shall be made of non-toxic, odorless, corrosion-resistant and nonabsorbent materials which are smooth in surface, hard-to-peel and easy for cleaning. Tools and instruments as well as vessels made of bamboo or wood shall not be used. The tools and instruments made of fiber materials, such as cotton gloves, cloth filter bags, nets, clean rags, etc. shall not be used in the workshop, however, if they are necessary for production, the enterprises shall formulate corresponding management systems to strengthen safety and sanitation management. 5.2.2 In the canned food processing workshop, the structures of equipment and tools as well as the installation position of fixed equipment shall facilitate thorough cleaning and disinfection. 5.2.3 Vessels shall not be used to contain both waste and food. The waste vessel shall be provided with obvious markings and shall be made of materials which are corrosion-resistant and easy for cleaning. 5.3 Water facilities The cooling water for canned food sterilization shall be good in water quality and sufficient in flow, for which purpose, the domestic drinking water meeting the requirement of GB 5749 can be directly used. Chlorination shall be performed if the water supplied through non- centralized water supply or water transporting and distributing pipe network enters into the intermediate links such as pools, towers and tanks, or the cooling is achieved by external circulation, but the residual chlorine content at the cooling water discharge outlet shall not be lower than 0.5mg/L. 5.4 Ventilation and temperature control device 5.4.1 The canned food processing workshop shall be equipped with ventilation equipment to maintain the ventilation within it. During the production process, processes that generate large amounts of steam or soot shall be relatively concentrated and the steams and soot shall be exhausted from the workshop through well-ventilated equipment or other effective treatment measures. The vents shall be equipped with corrosion-resistant mesh covers and kept clean. 5.4.2 Canned food processing workshop shall be equipped with temperature control equipment according to different product processing temperature requirements. 5.5 Sterilization equipment 5.5.1 The sterilization equipment shall comply with the sterilization process requirements; and the retort shall comply with the relevant standards specified by the nation for pressure vessels. 5.5.2 After installation, the sterilization equipment shall be subjected to heat distribution testing and may not put into use unless the heat distribution is confirmed to be uniform. The heat distribution test shall be carried out at least once every three years on the premise of guaranteeing the unobstruction of heat supply and heat transfer medium. The heat distribution test shall be re-conducted if there's any changes in the equipment structure, pipeline, valves, procedures, etc., or if necessary. 5.5.3 Ancillary facilities for sterilization 5.5.3.1 Temperature indicator Each sterilization equipment shall be equipped with at least one mercurial thermometer or other temperature indicator to determine the reference temperature for sterilization. Mercurial thermometers shall at least meet the following requirements: the minimum scale shall be 0.5°C, with the scale range per centimeter no more than 4°C; the mercurial thermometer shall be sent to the legal measurement units for verification at least once a year and affixed with the label indicating the verification date, validity period, verification director and other information. 5.5.3.2 Temperature and time recording device Each sterilization equipment shall be equipped with a set of temperature-time recording device. The temperature recorded during sterilization shall be equal to or less than the reference temperature for sterilization, and shall not be higher than the reference temperature, and the deviation, if any, shall be recorded. The automatic temperature recorder shall be calibrated by specially-assigned person. Measures shall be taken to prevent the temperature recorder from being arbitrarily changed. 5.5.3.3 Automatic steam controller Each sterilization equipment shall be equipped with automatic steam controller. 5.5.3.4 Pressure gauge Each retort shall be equipped with at least one pressure gauge. The safe working pressure of the retort shall be 2/3 of the full scale of the pressure gauge. The dial, of which the scale is 0.01MPa, shall be no less than 100mm in diameter and shall be calibrated at least once a year.

Foreword i 1 Scope 2 Terms and Definitions 3 Site Selection and Plant Environment 4 Plant Building and Workshop 5 Facilities and Equipment 6 Sanitation Management 7 Food Material, Food Additives and Food-related Products 8 Food Safety Control in Production Process 9 Inspection 10 Storage and Transport 11 Recall Management of the Products 12 Training 13 Management System and Personnel 14 Record and Document Management

中華人民共和國國家標準 GB8950—2016 食品安全國家標準 罐頭食品生產衛生規范 2016-12-23發布 2017-12-23實施 中華人民共和國國家衛生和計劃生育委員會 國家食品藥品監督管理總局 發布 前 言 本標準代替GB8950—1988《罐頭廠衛生規范》。 本標準與GB8950—1988相比,主要變化如下: ——標準名稱修改為“食品安全國家標準 罐頭食品生產衛生規范”; ——將空罐修訂為包裝容器,包括金屬罐、玻璃瓶、復合軟包裝袋、盒、杯、碗、瓶的有關要求; ——增加了對使用纖維類材質工器具的管理要求; ——對供水系統進行了細化,對由城鎮輸配水管網供水的企業和自備水源供水企業的水質控制及檢測項目分別作了規定; ——加工過程中的衛生控制增加了企業應制定封口操作規程的要求,修改了制定熱力殺菌工藝規程的相關條款,刪減了殺菌鍋及配置的部分具體內容; ——增加了對采用不同水源和不同冷卻方法的殺菌冷卻水的水質控制規定; ——增加了殺菌安全性評估程序的技術要求; ——增加了殺菌設備安裝后應測試熱分布的規定; ——增加了冷卻要求:“對某些熱敏性差的產品(如粥類罐頭等)中心溫度可冷卻到45℃以下”。 食品安全國家標準 罐頭食品生產衛生規范 1 范圍 本標準規定了罐頭食品生產過程中原料采購、加工、包裝、貯存和運輸等環節的場所、設施、人員的基本要求和管理準則。 本標準適用于罐頭食品的生產。 2 術語和定義 GB14881—2013中的術語和定義適用于本標準。 2.1 商業無菌 食品經過適度的熱力殺菌后,不含有致病性微生物,也不含有在通常溫度下能在其中繁殖的非致病性微生物的狀態。 2.2 殺菌工藝規程 能使產品在一定的生產條件下達到商業無菌要求的熱力殺菌技術參數和操作要求。 2.3 余氯(游離余氯) 以次氯酸、次氯酸根或氯離子形式殘存于水中的氯。 2.4 殺菌偏差 在熱力殺菌過程中,凡是未能滿足熱力殺菌工藝規程的任何現象。 2.5 熱力殺菌關鍵因子 產品的性質、特征、條件、形態或其他影響傳熱的參數,當這些因素稍有變化時,就會直接影響產品達到商業無菌的效果,它是制定殺菌規程的依據。 3 選址及廠區環境 應符合GB14881—2013中第3章的相關規定。 4 廠房和車間 應符合GB14881—2013中第4章的相關規定。 5 設施和設備 5.1 一般要求 應符合GB14881—2013中第5章的相關規定。 5.2 基本要求 5.2.1 罐頭食品加工車間內接觸食品的設備、傳送帶、操作臺、運輸車、工器具和容器等,應采用無毒無味、耐腐蝕、不易脫落、無吸收性、易清洗、表面光滑的材料制作,并應易于清潔和保養。不應使用竹木工器具和容器。生產車間避免使用纖維類材質的工器具,如棉紗手套,布質的過濾袋、網,清潔抹布等,如生產需要,企業應制定相應的管理制度,加強安全衛生管理。 5.2.2 罐頭食品加工車間內所用設備、工器具的結構和固定設備的安裝位置都應便于徹底清洗、消毒。 5.2.3 盛裝廢棄物的容器不應與盛裝食品的容器混用。廢棄物容器應選用耐腐蝕、易清洗的材料制成,并有明顯的標識。 5.3 供水設施 罐頭食品殺菌冷卻水水質應良好、流量充足,可直接使用符合GB5749要求的生活飲用水。如使用非集中式供水,或輸配水管網供水進入池、塔、槽等中間環節,或冷卻方法為外循環則應加氯處理,冷卻水排放口余氯含量應不低于0.5mg/L。冷卻方法為內循環不需加氯殺菌。 5.4 通風和溫控裝置 5.4.1 罐頭食品加工車間應安裝通風設備,保持車間內空氣流通。生產過程中產生大量蒸汽或油煙的工藝環節,應相對集中,并采用排風效果好的設備或其他有效的處理措施將其排出車間,通風口應裝有耐腐蝕網罩,并保持清潔。 5.4.2 罐頭食品加工車間應根據不同產品加工溫度要求安裝溫控設備。 5.5 殺菌設備 5.5.1 殺菌設備應符合殺菌工藝要求;殺菌鍋應符合國家規定的壓力容器相關標準。 5.5.2 殺菌設備安裝后應對其進行熱分布測試,確認熱分布均勻后方可投入使用。在保證熱量供給和傳熱介質通暢的前提下,每三年至少進行一次熱分布測試。如該設備結構、管道、閥門、程序等發生變化及必要時應重新進行熱分布測試。 5.5.3 殺菌附屬設施 5.5.3.1 溫度指示裝置 每臺殺菌設備至少安裝一支水銀溫度計或其他溫度指示裝置測定殺菌的基準溫度。 水銀溫度計應至少滿足:最小刻度為0.5℃,每厘米標度范圍內不超過4 ℃;水銀溫度計每年至少送法定計量單位檢定一次,并貼上記錄有檢定日期、有效期、檢定負責人等信息的標簽。 5.5.3.2 溫度、時間記錄裝置每臺殺菌設備應裝配一套溫度-時間記錄裝置。殺菌時記錄的溫度應等于或小于殺菌的基準溫度,不應高于基準溫度,如有偏差,應做好記錄。自動溫度記錄儀表應有專人負責校準。應采取措施防止隨意變更溫度記錄裝置。 5.5.3.3 蒸汽自動控制器 每臺殺菌設備應配備蒸汽自動控制器。 5.5.3.4 壓力表 每臺殺菌鍋應至少安裝一只壓力表,殺菌鍋的安全工作壓力應該在壓力表全部刻度的2/3處。表盤直徑不小于100mm,標度為0.01MPa,至少每年校驗一次。 5.5.3.5 安全閥 每臺殺菌鍋應裝有可調式壓力釋放閥,以保證受壓容器的安全性,應至少每年校驗一次。 6 衛生管理 應符合GB14881—2013中第6章的相關規定。 7 食品原料、食品添加劑和食品相關產品 7.1 應符合GB14881—2013中第7章的相關規定。 7.2 畜肉、禽、水產、果蔬等原料應按相關標準驗收合格后方可投入使用。 7.3 包裝容器應密封性能良好,能耐化學腐蝕、機械加工、殺菌熱應力的沖擊,軟包裝容器不得有分層現象。 7.4 包裝容器應存放在通風、干燥、無塵、無污染的倉庫中。 7.5 罐頭食品所使用包裝容器的材質、內涂料、接縫補涂料及密封膠應符合相關安全標準要求。 7.6 包裝容器應按相關標準檢查驗收,合格后方可使用。 8 生產過程的食品安全控制 8.1 一般要求 應符合GB14881—2013中第8章的相關規定。 8.2 包裝容器的清洗和使用 8.2.1 包裝容器的清洗 8.2.1.1 金屬容器應在灌裝或裝罐前以恰當的方式進行清潔,如容器倒置后用蒸汽、水等手段清洗并瀝干水分。 8.2.1.2 玻璃瓶應經倒置沖洗徹底清除內部的玻璃碎屑等雜物后使用。 8.2.2 包裝容器的使用 8.2.2.1 罐頭食品加工車間內的包裝容器任何時候不得盛放其他物品。 8.2.2.2 硬包裝容器(如金屬容器、玻璃容器等)在生產、搬運過程中應采取有效措施避免碰撞等,以免損壞罐邊、瓶口等。 8.2.2.3 半剛性(如鋁塑復合容器等)及軟包裝容器從其外包裝(紙箱、塑料袋)取出后,應保持清潔,避免污染。 8.3 裝罐或灌裝 應嚴格執行產品工藝規程,控制最大裝罐量、pH、頂隙、裝罐溫度等,并注意保持封口處的清潔(特別是軟包裝罐頭)。 8.4 密封 8.4.1 企業應按密封設備和容器類型分別制定封口操作規程。按工藝要求控制封罐內容物的溫度、封口真空度等。 8.4.2 封口設備應在投入生產前進行調試,保持正常運轉。 8.4.3 密封性能的檢查 8.4.3.1 每班開機前,應檢查封口設備的密封質量,合格后投入生產。 8.4.3.2 生產過程中應按封口操作規程的要求,做好外觀質量和密封性能的控制與檢測,并做好記錄。 8.4.4 密封后的半成品應在2h內進行殺菌。 8.5 熱力殺菌 8.5.1 殺菌工藝規程 8.5.1.1 殺菌工藝規程應由企業技術部門或相關研究機構制定,并進行科學驗證,保證達到商業無菌的要求。 8.5.1.2 制定殺菌工藝規程時,至少應考慮下列熱力殺菌關鍵因子:殺菌鍋的類別、食品的特性、罐頭容器類型及大小、技術及衛生條件、水分活度、最低初溫及臨界因子等。 8.5.1.3 當產品工藝技術條件發生改變時,應分析評估其對殺菌效果是否有影響,如發現原殺菌工藝已不適用,應重新制定殺菌工藝規程。 8.5.2 殺菌操作 8.5.2.1 應嚴格執行殺菌操作工藝規程,盡可能避免產生殺菌偏差。 8.5.2.2 冷卻:應嚴格按照殺菌工藝規程進行冷卻,如采用反壓冷卻操作時,降壓速度應根據罐內外壓力相平衡的原理,采取逐步穩定緩慢降壓的方式進行操作。金屬罐要防止癟罐、凸角,對玻璃瓶產品,要同時控制玻璃瓶內外的溫差,防止發生跳蓋、破瓶等現象,直至容器內中心溫度冷卻到40℃以下。對某些熱敏性差的產品(如粥類罐頭等),中心溫度可冷卻到45℃以下。 8.5.3 殺菌安全性評估與管理 8.5.3.1 企業應制定殺菌安全性評估與管理程序,提出各類產品的糾偏方案。 8.5.3.2 殺菌偏差的處理 一旦發現殺菌過程中出現偏差,應立即向企業技術負責人匯報,按糾偏方案進行糾偏,并對產品進行隔離,查明原因,提出整改措施。 對隔離的產品,應按評估程序評定該批產品對消費者健康是否有危害。如果判定該批產品沒有達到商業無菌要求,則應全部再殺菌或在嚴格的監督下做妥善處理。所采用的判定過程、結果和處理方法,都要做詳細記錄。 9 檢驗 應符合GB14881—2013中第9章的相關規定。 10 貯存與運輸 應符合GB14881—2013中第10章的相關規定。 11 產品的召回管理 應符合GB14881—2013中第11章的相關規定。 12 培訓 12.1 應符合GB14881—2013中第12章的相關規定。 12.2 封口操作人員、殺菌操作人員和檢驗人員應經過技術培訓后方可上崗。 13 管理制度和人員 應符合GB14881—2013中第13章的相關規定。 14 記錄和文件管理 應符合GB14881—2013中第14章的相關規定。