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Chapter II: The Universal Basic Standards for Food Factories
Article 5
The environment of food factories should conform to the following regulations:
1.The factory premises should be constructed with unobstructed gutters, the open space paved with concrete, asphalt or green covering and free from flying dust. The environment should be kept clean always with the ground being swept regularly to maintain cleanliness.
2.The drainage system should be cleaned up regularly to keep it unobstructed and free from foul smell.
3.Livestock, pets, etc., should be kept under control and appropriate measures should be taken to avoid contaminating the food.
4.The staff dormitories should be completely isolated from the operating site and be constructed with separate entrance doors.
5.Vector control measures should be implemented.
Article 6
The food factories should include an office, raw material preparation site, processing or dressing site, inspection room or laboratory, packaging room, warehouse, electrical room, boiler room, maintenance room, changing rooms, hand washing and sterilizing room, restaurant, staff rest rooms, staff dormitories and toilets, etc. For sites with different applications and cleanliness requirements, they should be constructed individually or isolated effectively and managed, and their buildings should conform to the following regulations:
1. Walls and pillars: The walls and pillars of raw material preparation sites, processing, dressing and other buildings should be in white or light-colored, the section at least one meter above the ground should be paved with non-absorbent, water impermeable and easily-washable material, and its surface should be smooth with no cracks and kept clean regularly.
2. Floor: The building’s surface of raw material preparation, processing, dressing and indoor packaging sites should be paved with non-absorbent, water impermeable, acid/alkali resistant and wear resistant material. The floor should feature an appropriate drainage gradient and water discharge system.
3. Floor slab or ceiling: It should be in white or light-colored to ease cleaning, constructed to avoid dust accumulation. Condensation is not allowed on the floor slab or ceiling directly above the exposed food, and it should be kept clean and maintained in good condition.
4. Light: Except for warehouses, all other buildings of food factories should be able to get adequate light; the work table or dressing table should maintain more than 200 lux, and the machinery and equipment table should maintain more than 100 lux. The light source used should not be able to change the color of food.
5.Ventilation: The factory buildings should be well-ventilated, and installed with fans, exhaust fans and other effective ventilation equipment if necessary. The air vents should be equipped with facilities to prevent the intrusion of disease vectors. Any confined processing room or packaging room should be installed with air conditioning facilities.
6. Entrances, doors, windows and other channels: They should be made of durable non-absorbent, easily-washable, water impermeable and durable materials, and equipped with facilities to prevent the intrusion of disease vectors.
7.Water drainage system: There should be a complete unobstructed water drainage system and the gutters equipped with intercepting facilities to intercept solid wastes, and the exit equipped with facilities to prevent the intrusion of disease vectors.
8.Warehouse: The raw material warehouse and finished product warehouse should be constructed separately or independently, the floor at warehouse interior higher than warehouse exterior, and constructed with water impermeable material, and the warehouse interior prepared with sufficient pallets to cope with inventory and production operation needs.
9. Toilet:
(1) The toilet construction site should be prevented from contaminating the water source.
(2)The toilet entrance should not face directly towards the food processing site, but such restriction does not apply if it is constructed with a buffer facility to control airflow effectively and to prevent contamination.
(3)It should be equipped with ventilation, day lighting, anti-pest, anti-rodent and other facilities, as well as running tap water, detergent, hand washing and drying facilities with hand dryers or paper towels, and trash bins.
(4)It should be installed with a sign to remind users to wash their hands after visiting the toilet.
10.Changing room: There is a need for food factories, depending on requirements, to construct changing rooms at appropriate locations adjacent to the processing/dressing site but isolated from the food processing site. Changing rooms should be separated by gender, and equipped with mirrors, dust cleaning equipment, and sufficient personal lockers, shoe cabinets, etc.
11.Hand sterilizing room: There is a need for food factories, depending on requirements, to set up a hand sterilizing room. It should be adjacent to the processing/dressing or indoor packaging room, and installed with sufficient hand washing and drying facilities.
12. The safety facilities installations are required for freezing refrigeration equipment.
Article 7
The mechanical design and material of machinery and equipment in food factories shall meetconform to the following requirements:
1.Design of mMachinery and equipment design: The design and structure of the machinery and equipment used for production of food or food additives should prevent hazards from deteriorating the quality and hygiene of food or food additives and should permit easy cleaning, sterilization and inspection. Moreover, the structural design should safeguard products against contamination of lubricants, metal filings, wastewater, or other contaminants.
2.Materials of mMachinery and equipment material: The equipment and utensils used in the food or food additive processing section or likely to have contact with food or food additives should be made of materials incapable of producing or dissolving and generating toxins and bad or unpleasant odors; moreover, materials should be non-absorbent and corrosion-resistant and capable of withstanding repeated washing and sterilization procedures. The use of materials which produce contact corrosion shall also be avoided.