1 In accordance with this Code, it is formulated in accordance with the “Regulations on the Administration of Health Registration of Export Food Production Enterprises” and relevant national health regulations and standards.
2 Scope of application
2.1 This specification applies to export casing processing enterprises.
2.2 The casings in this specification refer to all types of natural casings that are available for human consumption.
3 definition
3.1 Export casing processing enterprise refers to the casing processing workshop, cold storage and storage warehouse registered by the National Certification and Accreditation Administration Committee (hereinafter referred to as the Certification and Accreditation Administration).
3.2 Casing: refers to the use of organs such as the esophagus, stomach, small intestine, large intestine and bladder of healthy animals. After special processing, the preserved tissue is salted or dried.
3.3 Primary gut: refers to the small intestine of healthy animals that have not been scraped.
4 Sanitary materials and accessories
4.1 Export casing processing enterprises should establish reasonable and effective source control measures for raw materials to avoid pollution from pesticides, veterinary drugs or other harmful substances in air, soil, water, feed and fertilizer, and ensure the safety and hygiene of raw materials.
4.2 Domestic casing materials should be from the slaughterhouse under the supervision of the official veterinarian. The quarantine and quarantine of the slain animals before and after slaughter is in line with human consumption, and has the quarantine certificate of the official veterinary department of the place of origin. Animals to be slaughtered shall be monitored for disease and residue as required, and unqualified shall not be used for processing casing products.
4.3 The raw materials for imported casings shall come from foreign production and processing enterprises registered by the Certification and Accreditation Administration, and shall have the quarantine certificate issued by the official veterinary department of the exporting country or region and the “Certificate of Inspection and Quarantine of Entry Goods” issued by the port inspection and quarantine institution.
4.4 Raw materials should be transported to export casing processing enterprises under good sanitary conditions. Domestic raw sausages should be properly refrigerated during the collection of raw materials. The container for transporting raw materials has a smooth internal surface and is easy to clean and disinfect. The imported raw sausage should be sealed and kept clean and hygienic, and transported to the cold storage of the casing processing enterprise. The packaging should be destroyed or epidemic disinfection to prevent the spread of the disease.
4.5 For the processing salt, the special salt for casings that meets the hygienic requirements should be used, and the inspection certificate should be used. The processing salt should be placed in a special stock and kept clean and free from pollution.
4.6 Other auxiliary materials for processing casings (such as casings, compression sheets, mesh bags, etc.) should meet food hygiene requirements.
4.7 Raw materials and auxiliary materials that exceed the shelf life shall not be used for production.
4.8 Raw materials, auxiliary materials, semi-finished products and finished products are stored in areas that are not polluted.
5 Corporate design and environmental sanitation
5.1 Enterprises shall not be built in areas that are harmful to food hygiene. There are no harmful gases, sand and other sources of pollution around the plant. Convenient transportation and sufficient water supply. The factory shall not concurrently operate, produce or store other products that are harmful to food hygiene.
5.2 The main roads in the plant area shall be laid with hard roads suitable for vehicle traffic (such as concrete or asphalt roads). The road surface is smooth, easy to flush, and there is no water accumulation.
5.3 The layout and design of the plant area are reasonable. Storage facilities, waste materials and temporary storage facilities for raw materials, auxiliary materials, finished products, packaging materials and chemicals that meet the hygiene requirements should be built to avoid cross-contamination.
5.4 The drainage system of the plant area shall be unblocked and there shall be no water accumulation on the ground. The treatment and discharge of waste water and waste materials shall comply with relevant national regulations.
5.5 The gut processing workshop should be strictly separated from the casing processing workshop and have separate sewage treatment and discharge systems.
5.6 The bathroom in the factory has flushing, hand washing, fly-proof, insect-proof and rodent-proof facilities. The wall skirt is constructed of light, smooth, impervious and corrosion-resistant materials, which is easy to clean and keep clean.
5.7 The production area and living area should be set separately.
6 Workshop and facility hygiene
6.1 The workshop area is compatible with the production capacity, the process layout is reasonable, and the drainage is smooth; the floor of the workshop is constructed of non-toxic materials resistant to corrosion, non-slip, strong, non-seepage, no water, no cracks, easy to clean and disinfect and keep clean. The ground drainage slope is 1-2%.
6.2 The exit of the workshop and the drainage and vents connected to the outside world shall be installed with facilities such as anti-mouse, fly-proof and insect-proof.
6.3 The drainage system shall be provided with a filter and a water seal device to prevent odor from overflowing. The drain is an open trench or a force cover, and the bottom of the trench should be curved.
6.4 The walls, roofs or ceilings in the workshop shall be constructed of materials that are non-toxic, light-colored, waterproof, mildew-proof, non-shedding, and easy to clean. The corners, corners and apex angles are curved.
6.5 The window of the workshop shall have an inner window sill, and the inner window sill shall be inclined downwardly by about 45°; the doors and windows of the workshop shall be made of strong materials that are light, smooth, easy to clean, impervious to water and corrosion, and have a strict structure; the non-closed windows of the workshop shall be installed. Set a fixed screen.
6.6 The workshop shall be provided with ventilation, and there shall be no condensate on the ceiling. The workshop temperature is controlled below 25 °C.
6.7 There should be moderate lighting in the workshop, and the light should not change the natural color of the casing. Lighting should be equipped with a protective cover.
6.8 The appropriate location of the workshop entrance and the workshop shall be provided with hand washing, disinfection and dry hand facilities in accordance with the production capacity. The hand faucet is a non-manual switch. The concentration of the disinfectant should be able to achieve an effective disinfection effect.
6.9 There should be a shoe and shoe disinfection pool at the entrance of the workshop.
6.10 There should be a dressing room and bathroom that are connected to the workshop and are compatible with the number of production personnel. The facilities and layout shall not cause potential pollution to the workshop. Separate dressing rooms should be provided for different cleaning areas. The door of the bathroom should be able to be closed automatically. The doors and windows should not be opened directly to the workshop and closed tightly. The bathroom should be equipped with hand washing, disinfection and hand drying facilities, as well as exhaust and fly-proof devices to ensure cleanliness.
6.11 The equipment, facilities and tools in the workshop are made of non-toxic, corrosion-resistant, non-rusting and sturdy materials, which are easy to clean and disinfect. Bamboo and wood utensils are prohibited.
6.12 Waste containers should be made of impervious materials and clearly marked.
6.13 The tools of the workshop shall be cleaned and disinfected in a special room or area. The tools after cleaning and disinfection shall be placed on special shelves for use.
7 Water sanitation
7.1 Processing water should meet the requirements of national drinking water and other relevant standards. Public health testing of water quality is not less than twice a year. Enterprises should regularly test the microorganisms used for processing water and, if necessary, detect the residual chlorine content.
7.2 The company shall have a water supply network map. Pipes for processing water should have anti-siphon or reflow devices.
7.3 Water storage facilities should be made of non-toxic, non-polluting materials and have measures to prevent pollution. It should be cleaned and disinfected regularly to avoid contamination of processing water.
8 processing and hygiene
8.1 Corresponding signs or warning signs shall be provided at the entrance of the workshop and at the appropriate location in the workshop.
8.2 Production equipment, tools, containers, sites, etc. shall be strictly cleaned and disinfected, and containers containing casings shall not directly touch the ground.
8.3 Before and after processing, the processing site, tools, and operation console should be cleaned and disinfected in time, and designated personnel should be responsible for inspection and inspection records.
8.4 Non-conforming products, products and wastes falling on the ground during the processing shall be collected and stored separately at a fixed location with special containers with obvious signs and handled promptly under the supervision of the inspectors.
9 Sanitary packaging, storage and transportation
9.1 The materials used for packaging casings shall comply with the sanitary standards and be kept clean and hygienic. They shall not contain toxic and harmful substances and are not easy to fade.
9.2 The inner and outer packaging materials shall be placed in separate stocks. The packaging material library should be dry, ventilated and kept clean.
9.3 The casing should be placed in stock. Salted casings should be stored refrigerated and the temperature is controlled at 0-10 °C. The cold storage should be equipped with an automatic temperature display, recording device and regular calibration.
9.4 There should be anti-mildew, anti-rat and insect-proof facilities in the library, keep it clean, tidy, and disinfect regularly. Do not store other items that may cause mutual contamination or odor in the same library.
9.5 The contents of the library should be kept at a certain distance from the wall and ceiling and stored separately.
9.6 Raw materials and finished goods transportation tools should be cleaned and disinfected in time to keep them clean and hygienic.
10 Control companies for toxic and hazardous materials shall formulate and strictly implement the regulations on the storage and use of toxic and hazardous materials to ensure effective control of toxic and hazardous substances such as detergents, disinfectants, pesticides and chemical reagents used in factories, workshops and laboratories. To avoid contamination of casings and packaging materials.
11 Inspection requirements
11.1 The enterprise shall have an inspection agency that is compatible with the production capacity and shall be equipped with qualified inspection personnel.
11.2 The enterprise shall establish a laboratory with appropriate inspection facilities and equipment. If the inspection instrument is to be subjected to metrological verification, it shall be verified according to the regulations.
11.3 If a company entrusts a social laboratory to undertake inspection work, it shall sign a contract and the laboratory shall have corresponding qualifications.
12 Personnel hygiene
12.1 The company shall establish an employee health record and develop a health check plan. Personnel engaged in the processing and management of casings can be employed after passing the medical examination. Conduct a health check every year and make a temporary health check if necessary. Anyone suffering from diseases affecting food hygiene must be removed from the casing processing position.
12.2 Personnel engaged in the work and management of casings should be kept clean and should not bring articles not related to production into the workshop; they should not wear jewellery and watches during work, and should not wear makeup; when entering the workshop, they should change the work months and caps. Shoes, and wash hands, disinfection; when leaving the workshop should be replaced with overalls, caps, shoes; the factory should set up a special laundry room, work clothes should be centralized management, unified cleaning and disinfection, unified release.
12.3 Persons in different positions, such as cleaning areas and non-clean areas, should wear uniforms or caps of different colors or signs to distinguish them. Personnel from different regions are not allowed to be on the job.
13 Requirements for the operation of the sanitary quality system
13.1 The company shall be equipped with a sufficient number of qualified professionals to perform quality management.
13.2 The enterprise shall formulate health control procedures for raw materials, auxiliary materials, semi-finished products, finished products and production processes, and implement them effectively and make records.
13.3 Enterprises should establish and implement health standard operating procedures and make records. Enterprises should formulate clear operating procedures and conduct effective monitoring of key processes affecting casing hygiene.
13.4 The enterprise shall formulate and implement a control system for non-conforming products, including the identification, recording, evaluation, isolation and disposal, corrective measures and traceability of non-conforming products.
13.5 The company shall establish a product identification, quality tracking and product recall system to ensure that the factory products can be recalled in time when safety and health quality problems arise.
13.6 The enterprise shall formulate and implement maintenance procedures for processing equipment and facilities to ensure that processing equipment and facilities meet the needs of production and processing.
13.7 The enterprise shall formulate and implement employee training plans and make training records to ensure that personnel in different positions are skilled in completing their duties.
13.8 The enterprise shall establish an internal audit system, conduct an internal audit every six months, conduct a management review once a year, and make a record.
13.9 For the relevant records reflecting the quality of product hygiene, the enterprise shall formulate procedures for labeling, collecting, cataloging, archiving, storing and handling, and implement it; all records must be true, accurate and standardized, and the retention period is not less than 2 years. .
14 For products that must be processed and processed using traditional techniques (such as dried casings), they can be processed and processed according to traditional techniques under the premise of ensuring food safety and hygiene.
15 This specification is interpreted by the Certification and Accreditation Administration.
16 This Code has been implemented since December 31, 2003. The “Regulations on the Registration of Exported Casing Processing Enterprises” issued by the former State Administration of Commodity Inspection was abolished at the same time.