The inspection committee of the Commission made special inspections of Jinshi juice enterprises.

 

From November 9 to 11, 2009, a panel of experts organized by the China Accreditation and Regulatory Commission (CSRC) conducted special inspections on three registered processing enterprises of low-acid canned vegetables and nine registered processing enterprises of fruit and vegetable juice in Shanxi Province.

 

During the inspection, experts verified the basic situation of Canada and the United States, HACCP system management, pesticide residue monitoring, management control and other 11 aspects. They believed that the management level basically meets the requirements and can ensure the quality level of products.

 

Although the hardware and management levels of the three enterprises have reached a certain level, there are still some discrepancies, such as the following discrepancies in Asparagus canning enterprises, agricultural residues and environmental chemical pollution of raw materials in the HACCP hazard analysis of asparagus canning, and the judgment basis of potential biological hazards and significant hazards is not sufficient. Asparagus raw materials were tested by entrustment, but no entrustment control plan (or system) was established; no check device was installed at the outlet of the production workshop which may cause water backflow; chemicals were stored in the maintenance room at the edge of the sealing process without effective control.

 

Fruit juice processing enterprises have the following discrepancies: flies are found in the workshop, there are more electric high-voltage fly-killing lamps in the workshop; the roof of the squeezing workshop is corroded; the pasteurization temperature before canning can not provide a written basis; the water inlet into the workshop shoe disinfection pool is below the level and there is no device to prevent reflux; when the field sterilization is carried out; The monitoring object is time, but the flow displayed on the production line does not conform to the HACCP monitoring principle, the monitoring table on the wall does not have the operating limit of sterilization temperature; the apple juice semi-finished refrigeratory is not equipped with automatic temperature recorder.

 

In view of the existing discrepancies, business managers attach great importance to seriously study and analyze, rectify within the prescribed time limit.