The following is the full text of the pastry production license review rules. There are no 37 items you mentioned.
1. Licensed product scope and application unit
Pastry products subject to food production license management include grains, oils, sugar, eggs, etc. as the main raw materials, with appropriate amounts of auxiliary materials added , foods made through preparation, shaping, cooking, packaging and other processes, such as moon cakes, bread, cakes, etc. Including: baked pastries (crispy, puff pastry, crunchy, puff pastry, pastry, loose pastry, syrup pastry, hard pastry, water-oil pastry, fermentation, baked cakes, Baked cakes, etc.); Fried pastries (short-crust pastries, water-oiled pastries, loose pastries, pastry-layered pastries, water-based pastries, fermented pastries, syrup-coated pastries, etc.); Steamed pastries (steamed cakes, molded cakes, etc.) Cakes, tough cakes, steamed cakes, sponge cakes, dumplings, dough cakes, water-based cakes, etc.); cooked flour pastries (cold tough cakes, hot tough cakes, impression cakes, cakes, etc.) etc. There is only one application unit, namely pastries (baked pastries, fried pastries, steamed pastries, cooked flour pastries, and moon cakes).
The name of the certified product, namely pastries (baked pastries, fried pastries, steamed pastries, cooked flour pastries, moon cakes), should be indicated on the production license. The pastry production license is valid for 3 years and its product category number is: 2401.
2. Basic production process and key control links
(1) Basic production process.
The basic process includes raw material processing, flour mixing, fermentation (such as fermentation), shaping, cooking (baking, frying, steaming or boiling), cooling and packaging.
(2) Key control links.
Use of raw materials, auxiliary materials, food additives, etc.
(3) Quality and safety problems that are prone to occur.
1. Microbial indicators exceed standards.
2. Oil rancidity (acid value, peroxide value exceeding standards, etc.).
3. Excessive and excessive use of food additives.
3. Necessary production resources
(1) Production site.
In addition to having the necessary production environment, pastry production enterprises should also meet the following conditions:
The factory buildings and facilities must be reasonably laid out according to the process flow, and facilitate hygienic management and cleaning, disinfect. It is also equipped with fly-proof, insect-proof, rodent-proof and other facilities to ensure the sanitary conditions of the production site.
Pastry production enterprises should have raw material warehouses, production workshops and finished product warehouses. Products that require cold processing should have a special processing workshop, which should be closed and equipped with sterilization and disinfection facilities such as air conditioners and ultraviolet sterilization lamps, as well as refrigerated cabinets. Those who produce fermented products must have a fermentation room (or facility).
Manufacturers that reprocess pastries must have cold processing workshops.
(2) Necessary production equipment.
Pastry production companies must have the following production equipment:
1. Flour mixing equipment (such as dough mixers, egg beaters);
2. Molding facilities (Such as moon cake forming machines, peach pastry machines, cake forming machines, meringue machines, impressions, etc.);
3. Cooking equipment (such as ovens, frying pans, steamers);
p>
4. Packaging facilities (such as packaging machines).
Producing fermented products should also have fermentation facilities (such as fermentation boxes, proofing boxes).
Manufacturing enterprises that reprocess pastries must have corresponding production equipment.
IV. Product-related standards
National standards
Industry standards
Hygiene standards for pastries and breads
GB7099 -2003
Limits of contaminants in food
GB2762-2005
Moon cakes GB19855-2005
General technical conditions for cakes SB/T10030- 1992
General technical conditions for sliced ??cakes SB/T10031-1992
General technical conditions for peach cakes SB/T10032-1992
General technical conditions for baked pastries SB /T10222-1994
General technical conditions for fried pastries SB/T10223-1994
General technical conditions for steamed pastries SB/T10224-1994
Mature General technical conditions for powdered cakes SB/T10225-1994
Cake inspection rules, packaging, marking, transportation and storage
SB/T10227-1994
Zongzi SB /T10377-2004
Decorated Cake SB/T10329-2000
《Bread》QB/T1252-1991
《Mooncake Fillings》SB10350-2002
Current enterprise standards on record
5. Relevant requirements for raw and auxiliary materials
The raw and auxiliary materials used by enterprises to produce pastries must comply with national standards and relevant regulations. If the raw and auxiliary materials used are products subject to production license management, products produced by enterprises that have obtained production licenses must be used.
6. Necessary factory inspection equipment
Enterprises that produce pastry should have the following necessary product factory inspection equipment:
(1) Balance (0.1 g);
(2) Analytical balance (0.1mg);
(3) Drying box;
(4) Sterilization pot;
(5) Sterile room or ultra-clean workbench;
(6) Microbial incubator;
(7) Biological microscope.
7. Inspection items
The certification inspection, periodic supervisory inspection and factory inspection items of pastry are carried out according to the inspection items listed in the table below. If the factory inspection items are marked with "*", the enterprise shall inspect them twice a year.
Pastry quality inspection item list
Serial number
Inspection items
Certification
Supervision
Factory
Remarks
1
Appearance and feel
√
√
√
2
Net content
√
√
√
3
Loss in moisture or drying
√
√
√
4
Total sugar
√
√
*
Bread does not check this item
5
Fat
√
√
*
Steamed products, bread, cakes, cooked flour , sliced ??cakes, non-meat-filled rice dumplings, unfilled rice dumplings, and mixed rice dumplings are not checked for this item
6
Alkalinity
√
√
*
Suitable for fried pastries
7
Protein
√
√
*
Suitable for cakes, Cantonese-style mooncakes with nuts, Cantonese-style mooncakes with meat and meat products, Cantonese-style mooncakes with aquatic products, and nuts Category, nut-based Soviet-style mooncakes, meat and meat products-based Soviet-style mooncakes, meat-filled rice dumplings
8
Stuffing content
√
√
√
Suitable for moon cakes
9
The ratio of decorative materials to the total cake mass
√
√
*
Suitable for decorated cakes
10
Specific volume
√
√
*
Suitable for bread
11
Acidity
√
√
*
Suitable for bread
12
Acid value
√
√
*
13
Peroxide value
√
√
*
14
Total arsenic
√
√
*
15
Lead
√
√
*
16
Aflatoxin B1
√
√
*
17
Preservatives: sorbic acid, benzoic acid, calcium (sodium) propionate
√
√
*
Moon cakes are tested for dehydroacetic acid
Bread is tested for potassium bromate
18
Sweeteners: sodium saccharin, cyclamate
√
√
*
19
Pigments: Carmine, Amaranth, Lemon Yellow, Sunset Yellow, Brilliant Blue
√
√
*
Select and measure based on color
20
Aluminum
p>√
√
*
21
Total number of bacteria
√
√
√
22
Coliforms
√
√
√
23
Pathogenic bacteria
√
√
*
24
Mold count
√
√
*
25
<p>Commercial sterility
√
√
*
Only applicable to vacuum-packed rice dumplings
26
Tag
√
√
8. Sampling method
Sampling for certification inspection and supervisory inspection Proceed as follows.
Based on the types of products the enterprise applies for certification, one product will be randomly selected for inspection. Extract the leading product with the largest output. Enterprises that produce moon cakes should add moon cakes.
For companies that pass the on-site review, the review team will randomly select certification inspection samples from the company’s finished product warehouse after completing the on-site review of the necessary conditions. The samples taken must be products within the shelf life of the same batch. Products of the same shift and specifications are used as the sampling base. The sampling base is not less than 25kg, and a random sampling of at least 2kg (at least 4 independent packages) is required. The sample is divided into 2 parts and sent to the inspection agency, 1 part for inspection and 1 part for future reference. After the sample is confirmed to be correct, the sampling personnel of the review team and the sampled unit will sign and seal the sampling form, seal the sample on the spot, and affix a seal. The seal should have the signature of the sampling personnel, the seal of the sampling unit and the date of sealing the sample.