Hotel seal sample

Please refer to the detailed rules for examination of pastry production license. This kind of food needs a food production license.

Detailed Rules for Examination of Pastry Production License

I. Product scope and certificate applicant

Pastry products subject to food production license management include foods made of grain, oil, sugar and eggs. As the main raw material, it is made into moon cakes, bread, cakes, etc. through the processes of modulation, molding, cooking and packaging. Including: sesame seed cake (crisp, crisp, crisp, crisp, crisp, syrup, hard, oily, fermented, sesame seed cake, sesame seed cake, etc.); Fried cakes (crisp, oil, crisp, crisp, fermented, syrup, etc. ); Sesame cakes (steamed cakes, impression cakes, tough cakes, steamed cakes, muffins, brown cakes, cakes, water-oil skins, etc.). ); Cooked flour cakes (cold tempered tough cakes, hot tempered tough cakes, impression cakes, crisp cakes, etc.). ). The number of applicants is 1, that is, cakes (biscuits, fried cakes, cooked cakes and moon cakes).

The production license shall indicate the name of the certified product, that is, cakes (baked cakes, fried cakes, cooked cakes, moon cakes). Pastry production license is valid for 3 years, and its product category number is: 240 1.

Second, the basic production process and key control links

(a) the basic process of production.

The basic process includes raw and auxiliary materials treatment, powder blending, fermentation (such as fermentation), molding, cooking (baking, frying, steaming or boiling), cooling and packaging.

(2) Key control links.

The use of raw materials and food additives.

(3) Quality and safety problems that are easy to occur.

1. Microbial indicators exceeded the standard.

2. Oil rancidity (acid value, peroxide value, etc.). ).

3. Excessive use of food additives beyond the scope.

Third, the necessary production resources

(1) origin.

Pastry production enterprises must have the necessary production environment and meet the following conditions:

Factories and facilities must be arranged reasonably according to the process flow, which is convenient for sanitary management and cleaning and disinfection. There are facilities for preventing flies, insects and rats to ensure the sanitary conditions of the production site.

Pastry production enterprises should have raw material warehouses, production workshops and finished product warehouses. Products to be cold-processed should be equipped with special processing workshops, which should be closed, equipped with disinfection facilities such as air conditioners and ultraviolet germicidal lamps, and equipped with refrigerators. Fermentation rooms (or facilities) must be set up to produce fermented products.

A production enterprise that reprocesses cakes must have a cold working workshop.

(2) Necessary production equipment.

Pastry production enterprises must have the following production equipment:

1. Powder mixing equipment (such as dough mixer and egg beater);

2. Forming facilities (such as moon cake forming machine, peach crisp machine, cake forming machine, pastry machine, impression, etc.). );

3. Cooking equipment (such as oven, fryer and steamer);

4. Packaging facilities (such as packaging machines).

The production of fermented products should also have fermentation facilities (such as fermentation box and proofing box).

The production enterprises that reprocess cakes must have corresponding production equipment.

Fourth, product-related standards

national standard

Professional standards

Hygienic standard for pastry bread

GB7099-2003

Limit of pollutants in food

GB2762-2005

Mooncake GB 19855-2005

General technical conditions for cakes SB/T 10030- 1992

General technical conditions of potato chip cake SB/T10031-1992

General specification of peach crisp SB/T 10032- 1992

General technical conditions for scones SB/T 10222- 1994

General technical conditions of fried cakes SB/T 10223- 1994

General technical requirements of steamed cakes SB/T 10224- 1994.

General technical requirements of cooked bread SB/T 10225- 1994

Pastry inspection rules, packaging, marking, transportation and storage

SB/T 10227- 1994

Zongzi SB/T 10377-2004

Decorative cake SB/T 10329-2000

Bread QB/t1252-1991

Mooncake stuffing SB 10350-2002

Current enterprise archiving standards

Five, the relevant requirements of raw and auxiliary materials

The raw and auxiliary materials for the production of cakes by enterprises must conform to the national standards and relevant regulations. If the raw and auxiliary materials used are products managed by production license, products produced by enterprises with production license must be selected.

Six, the necessary factory inspection equipment

Pastry production enterprises shall have the following necessary ex-factory inspection equipment:

(1) balance (0.1g);

(2) Analytical balance (0.1mg); );

(3) drying box;

(4) a sterilization pot;

(5) sterile room or clean workbench;

(6) Microbial incubator;

(7) biological microscope.

Seven, inspection items

The certification inspection, regular supervision inspection and ex-factory inspection of cakes shall be carried out according to the inspection items listed in the following table. If there is an "*" in the target of ex-factory inspection, the enterprise shall conduct inspection twice a year.

List of pastry quality inspection items

serial number

inspection item

Issue a license

manage

Leave the factory

comment

1

Appearance and feel

√

√

√

2

net content

√

√

√

three

Loss of moisture or dryness.

√

√

√

four

total sugar

√

√

*

Bread is not checked.

five

fat

√

√

*

Do not check steamed dumplings, bread, cakes, cooked rice noodles, cut cakes, stuffing-free zongzi, stuffing-free zongzi and mixed zongzi.

six

basicity

√

√

*

Suitable for frying cakes.

seven

protein

√

√

*

Suitable for pastry, Cantonese moon cakes with nuts, Cantonese moon cakes with meat and meat products, Cantonese moon cakes with aquatic products, Soviet moon cakes with nuts, Soviet moon cakes with meat and meat products, and jiaozi with meat stuffing.

eight

Stuffing content

√

√

√

Suitable for making moon cakes

nine

The proportion of decorative materials in the total cake quality

√

√

*

Suitable for decorating cakes.

10

specific volume

√

√

*

Suitable for making bread

1 1

acidity

√

√

*

Suitable for making bread

12

acid value

√

√

*

13

peroxide number

√

√

*

14

Total arsenic

√

√

*

15

lead to

√

√

*

16

Aflatoxin B 1

√

√

*

17

Preservatives: sorbic acid, benzoic acid, calcium propionate (sodium)

√

√

*

Add dehydroacetic acid to moon cakes.

Determination of Potassium Bromate in Bread

18

Sweeteners: saccharin sodium, sodium cyclamate.

√

√

*

19

Pigments: carmine, amaranth, lemon yellow, sunset yellow, brilliant blue.

√

√

*

According to the color selection and determination

20

aluminium (Al)

√

√

*

2 1

total number of bacteria

√

√

√

22

coliform bacteria

√

√

√

23

pathogenic bacteria

√

√

*

24

Mould count

√

√

*

25

Industrial sterilization

√

√

*

Only suitable for vacuum-packed zongzi.

26

label

√

√

Eight, sampling method

Certification inspection and supervision inspection sampling shall be carried out in accordance with the following provisions.

According to the product variety that the enterprise applies for certification, 1 product is randomly selected for inspection. Extract the leading products with the largest output. Enterprises that produce moon cakes should smoke more moon cakes.

For enterprises that have passed the on-site inspection, the inspection team will randomly select certification inspection samples from the finished product warehouse of the enterprise after completing the on-site inspection of the necessary conditions. The sampled products shall be products within the shelf life of the same batch, with products of the same grade and specification as the sampling base, with a sampling base of not less than 25kg and random sampling of not less than 2kg (at least 4 independent packages). The samples are divided into two parts, and sent to the inspection organization, 1 part for inspection and 1 part for future reference. After the sample is confirmed to be correct, the sampling personnel of the evaluation team and the sampled unit shall sign and seal the sample list, and seal the sample on the spot. The seal shall have the signature of the sampling personnel, the seal of the sampling unit and the sealing date.