I. scope and application unit of certification products

Canned food under the management of food production license refers to all food products made by processing, sorting, dressing, cooking (or not cooking), canning (including tin cans, glass cans, composite film bags or other packaging materials containers), sealing, sterilization, cooling or aseptic packaging. There are 3 certification units for canned food: canned livestock and poultry, canned fruits and vegetables, and other canned food.

The licensed product name (canned food) and the name of the application unit (canned livestock and poultry, canned fruits and vegetables, and other canned goods) shall be indicated on the production license. The canned food production license is valid for 3 years, and its product category number is 0901.

Canned foods not included in these rules will be brought into management when the conditions are ripe. Specific measures shall be formulated separately.

 

Two, the necessary production resources.

(1) production sites.

In addition to having the necessary production environment, canned food production enterprises should have a reasonable layout of their factory buildings and facilities according to the different process flow of canning, which is convenient for sanitary management, cleaning and disinfection. Enterprises should have raw materials storehouse, finished goods warehouse, canned processing workshop and canned packaging workshop. In addition, according to the special storage requirements of raw materials, enterprises should have cold storage, preservation (normal) temperature storage and thawing room.

(two) necessary production equipment.

The enterprise shall have the necessary production facilities for the following canned food production process requirements:

1. canned livestock and poultry and other canned products

(1) raw material treatment equipment (such as knife, cleaning, salting, frying open pan and other tools); (2) ingredients and seasoning equipment (such as seasoning pan, filtration and other facilities); (3) canning equipment (manual or mechanical canning device); (4) exhaust and sealing equipment (sealing machine); (5) sterilization and cooling equipment (sterilization kettle device) Or sterilization pot, storage tank) or aseptic packaging equipment.

2. canned fruits and vegetables

(1) raw material treatment equipment (such as cleaning, peeling, pre-cooking machine or rinsing (trough) barrel, etc.); (2) sorting equipment (such as debonding, cutting, dressing and other tools); (3) canning equipment (manual or mechanical canning equipment); (4) exhaust and sealing equipment (sealing machine); (5) sterilization and cooling equipment (sterilization kettle device) Storage tanks or aseptic packaging equipment.

 

Three, product related standards

The canned food produced by enterprises shall meet the basic requirements stipulated in the Hygienic Standards for the Use of Food Additives (GB2760-1996) and the Hygienic Standards for the Use of Food Nutrition Enhancers (GB14880-1994) and the following standards.  Canned food without the corresponding national standards, industry standards, should meet the local standards or the requirements of the enterprise standards have been recorded. The hygiene standards of enterprise standards should meet the relevant national health standards.

Product category national standard industry standard

Canned livestock and poultry GB/T 13213-1991 "ham and pork cans"

GB/T 13214-1991 "canned beef"

GB/T 13215-1991 "canned salted mutton"

GB/T 13512-1992 "canned steamed pork"

GB/T 13513-1992 canned pork juice.

GB/T 13514-1992 "canned steamed beef"

GB/T 13515-1992 "canned ham"

GB/13100-1991 hygienic standard for canned meat

GB2760-1996 hygienic standard for the use of food additives

GB14880-1994 Hygienic Standards for the Use of Food Nutrition Enhancers QB/T 1351-1991 "Canned Yun Legs"~QB/T 1374-1991 "Canned Qing Tang Shen"

QB/T 1375-1991 "Canned Smoked Fish"

QB/T 1376-1991 "canned anchovies"

QB/T 1377-1991 "canned fried dolphin"

QB/T 1404-1991 "canned pork pickled mustard tuber"

QB/T 1606-1992 "canned braised pork ribs"

QB/T 1608-1992 "canned pork hooves"

QB/T 1609-1992 "canned fried goose"

QB/T 1610-1992 "canned fried crucian carp"

QB 2299-1997 "luncheon meat"

QB/T 3601-1999 letinous edodes canned meat sauce.

QB/T 3602-1999 "canned pork sausage"

QB/T 3603-1999 "canned pork and sausage"

QB/T 3604-1999 "canned black bean sauce" to QB/T 3608-1999 "canned mackerel in tomato sauce"

Canned fruits and vegetables GB/T 13207-1991 "pineapple canned" to GB/T 13212-1991 "canned water chestnuts"

GB/T 13516-1992 canned peach in syrup.

GB/T 13517-1992 "canned green peas"

GB/T 13518-1992 canned beans.

GB/T 14151-1999 canned mushrooms.

GB/T 14215-1993 canned tomato paste.

GB 11671-1989 hygienic standard for canned fruits and vegetables

GB 7098-1996 hygienic standard for canned edible fungi

GB 13099-1991 hygienic standard for canned tomato paste

GB2760-1996 hygienic standard for the use of food additives

GB14880-1994 "Hygienic standard for the use of food fortifier" QB/T 1117-1991 "canned fruit"

QB/T 1378-1999 "four fresh baked canned food" to QB/T 1408-1991 "canned green bamboo shoots"

QB/T 1603-1992 "canned lotus seed syrup"

QB/T 1604-1992 "canned lotus seed water"

QB/T 1605-1992 "canned lotus root with clear water"

QB/T 1611-1992 "canned apricot in syrup"

QB/T 1612-1992 "canned stewed cabbage"

QB/T 1688-1993 canned cherry in syrup.

QB/T 2390-1998 canned peach sauce.

QB/T 2391-1998 "canned loquat in syrup"

QB/T 3609-1999 "canned strawberry jam" to QB/T 3621-1999 "canned bamboo shoots."

Other canned GB2760-1996 "Hygienic standard for the use of food additives"

GB14880-1994 "Hygienic standard for the use of food fortifier" QB/T 1409-1991 "canned peanuts"

QB/T 1410-1991 "canned walnut kernel with amber"

QB/T 1411-1991 "canned salted walnut kernel"

QB/T 1607-1992 canned brine and red beans.

QB/T