Hazard Analysis and Critical Control Point (HACCP) System
- General Requirements for Food Processing Plant
Standard Number: GB/T27341-2009
Publish date: 2009-02-17
Implement date: 2009-06-01
Issued by: The General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, and the Standardization Administration of the People's Republic of China
Standard Status: currently valid
It is GB/T27341-2009, Hazard Analysis and Critical Control Point (HACCP) System - General Requirements for Food Processing Plant, Chinese food standard and regulation. It is issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, and the Standardization Administration of the People's Republic of China.
The English version of this standard is translated from the Chinese original GB/T27341-2009. In case of discrepancies in the translated version, the original Chinese standard GB/T27341-2009 (Chinese version) shall prevail. This translated version can provide reference for food production enterprises.
Standard Text of GB27341-2009
A. Standard Cover of GB27341-2009
B. Table of contents
C. Standard Preface
Foreword
Chief drafting staff of this standard: Shi Xiaowei, Liu Xiande, Duan Qijia, Li Jingjin, Li Likai, Li Yuanchao, Yang Zhigang, Chen Encheng, Liu Ke, Zhang Shuyi, Xi Liqun, Ma Litian, Gu Shaoping, Wang Maohua, Chen Zhifeng, Yang Qian, Wang Xin and Wang Yu.
This Standard is proposed by and under the jurisdiction of the National Technical Committee on Attestation & Authorization of Standardization Administration of China (SAC/TC 261). Chief drafting organizations of this standard: Registration Administration Department of Certification and Accreditation Administration of the People's Republic of China, China Certification & Accreditation institute, State HACCP Application Research Center, Beijing Entry-Exit Inspection and Quarantine Bureau of the People's Republic of China, Tianjin EntryExit Inspection and Quarantine Bureau, HSL Certification Service, China Quality Certification Center, China Quality Mark Certification Group Co., Ltd. and Beijing Zhongdahuayuan Certification Center.
Appendix A of this standard is informative.
D. Standard Introduction
Introduction
This standard aims at paying attention to food safety, preventing and eliminating the food safety risk or reducing it to an acceptable level by the virtue of HACCP principle on the basis of scientificity and systematicness.
Hazard Analysis and Critical Control Point (HACCP) System is a scientific and reasonable preventive system to control food production processing; the establishment and application of this system may guarantee that the food safety hazard is effectively controlled, and the matter jeopardizing public health is avoided.
Food production processing (including purchasing, processing, packaging, storing and shipping of raw material) is an important procedure to prevent, control and avoid food safety hazard.
E. Standard Content
Hazard Analysis and Critical Control Point (HACCP) System
- General requirements for Food Processing Plant
1. Scope
This standard specifies the general requirements of Hazard Analysis and Critical Control Point (HACCP) System for food processing plant, so as to make sure they are able to provide safe food complying with laws and regulations and the customer's requirements.
This standard is applicable to the establishment, implementation and assessment of HACCP system of food processing (catering) plant, including the purchasing, processing, packaging, storing and transporting of raw material and food packaging material.
2. Normative References
The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments to (excluding amending errors in the text), or revisions of, any of these publications do not apply.
However, all parties corning to an agreement according to this standard are encouraged to study whether the latest edition of the normative document is applicable. For undated references, the latest edition of the normative document applies.
GB/T 19538 Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for Its Application
GB/T 22000 Food Safety Management Systems - Requirements for Any Organization in the Food Chain
3. Terms and Definitions
For the purposes of this standard, the terms and definitions specified in GB/T 22000 and GB/T 19538 and those listed below apply.
3.1 Raw Material
All intended products articles or substances constituting food constituent or composition.
Note: including materials, auxiliary materials and additives contained in foods or all intended substances of other source.
3.2 Potential Hazard
……
Appendix A (Informative)
Judgment Tree for CCPs
a. Proceed to the next hazard according to the described process.
b. When critical control point in HACCP plan is identified, the acceptable level and unacceptable level shall be defined within the overall objective.
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Note: Commonly used Chinese food standards include mandatory national standards (the code starts with "GB") and recommended national standards (the code starts with "GB/T")
If you need other Chinese standards related to food, please "Contact Us". We do our best to find and provide translation services.
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References Articles
1. Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for Its Application
2. General Hygienic Regulation for Food Production - National Food Safety Standard
3. GB5749—2022 Standards for Drinking Water Quality
4. Determination of Tin in Food 1 - National Food Safety Standard
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Related Testing Equipment
1. Food Safety Testing and Inspection instruments Equipment: are used for inspection of pesticide residues, heavy metals.
2. Microbiology Testing Equipment and Instruments: include incubators, gadgets, and instruments, are one of the food safety testing equipment.
3. Laboratory Equipment and Instruments: include precision weighing equipment, evaporators, drying ovens and food testing instruments.
4. Food Production Monitors and Online Detectors: are capable of detecting and monitoring the quality of each product on the food production line, is important testing equipment.
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