1. Industrial and commercial approval of factory name. 2. It is very important to apply for a production license, and there are strict requirements for the site. The provincial quality supervision bureau issued a certificate. 3. Apply for business license, organization code certificate and tax registration certificate with production license.
Detailed Rules for Examination of Liquor Production License
I. Product scope and certificate applicant
Liquor subject to food production license management includes products made of starch raw materials or sugar raw materials with saccharifying and fermenting agents (sugar raw materials do not need saccharifying and fermenting agents), which are fermented in solid state, semi-solid state or liquid state, distilled, stored and blended. The number of liquor application units is 1. The production license shall indicate the name of the certified product: liquor, liquor (liquid) and liquor (original liquor). The liquor production license is valid for 3 years and the product number is 150 1.
Second, the basic production process and key control links
(1) Basic production process.
Raw material treatment → batching → cooking → saccharification and fermentation → distillation → storage → blending → filling → finished product.
(2) Key control links.
1. ingredients; 2. Fermentation; 3. storage; 4. Tick-tock.
(3) Quality and safety problems that are easy to occur.
1. sensory quality defects: such as color, fragrance, taste, style, etc. Does not conform to the product identification;
2. The alcohol content is inconsistent with the packaging label;
3. The solid content exceeds the standard;
4. Health indicators exceed the standard: for example, methanol and fusel oil exceed the standard.
Third, the necessary production resources
(1) origin.
1. General layout requirements of the factory building
There should be raw material warehouses, brewing workshops, wine warehouses, packaging workshops and finished product warehouses suitable for production. Raw material warehouse should be cool, ventilated, dry and clean, and have insect-proof, rat-proof and bird-proof facilities.
(1) raw material crushing workshop
The design and facilities of raw material crushing workshop should meet the technical requirements of raw material impurity removal (soil impurities), crushing and dust prevention. The installation position of overhead components and equipment must be easy to clean and prevent and reduce dust accumulation.
(2) Brewing workshop
The design and facilities of liquor workshop should meet the technological requirements of liquor batching, saccharification, fermentation and distillation. The operating place should have exhaust facilities; The site is hard, spacious, flat and well drained. In factories that use chassis to steam wine, chassis fire doors and coal storage yards must be located outside the workshop. Fermentation pits, ponds, tanks and tanks shall be made according to specific technical requirements.
(3) Wine cellar
There must be fire-proof, explosion-proof and dustproof facilities, and the warehouse should be cool and dry.
(4) Packaging workshop
The packaging workshop must be far away from the boiler room and the places where raw materials are crushed, made and stored, and should be dustproof, insect-proof, mosquito-proof, rat-proof, fire-proof and explosion-proof. The wine filling room should be separated from the bottle washing room and the outer packaging room.
(5) Finished product warehouse
The capacity of the finished product warehouse should be adapted to the production capacity; The warehouse should be cool, dry and equipped with fire prevention facilities.
2. Requirements for production equipment, tools and pipelines.
(1) All equipment, pipes, tools and containers that come into contact with or may come into contact with liquid must be made of materials that are lead-free, nontoxic, tasteless, corrosion-resistant, easy to clean and do not react with liquid. The surface should be smooth, without pits and cracks. Distillation cooler must be made of high purity tin, aluminum and stainless steel.
(2) Each production workshop and wine cellar shall be equipped with thermometer, hygrometer, sugar meter and alcohol meter according to technical requirements.
(3) Explosion-proof switches and lamps should be used in liquor storage, packaging workshop and finished product storage, and safety shields should be installed.
3. Distiller's grains storage facilities
The storage and sales facilities of distiller's grains should be set up in an appropriate place far away from the production workshop, which is convenient for sales, cleaning and avoiding mildew.
Note: Liquor (liquid) does not need raw material crushing workshop, brewing workshop and distiller's grains storage facilities; Liquor (original liquor) does not need packaging workshop and finished product warehouse.
(2) Necessary production equipment.
(1) Raw material crushing equipment: pulverizer.
(2) Distillation equipment: distiller (retort, retort barrel, retort pot)
(3) Fermentation equipment: pits, ponds, tanks, etc.
(4) Wine storage equipment: tanks, jars, wine seas, etc.
(5) Filling equipment: bottle washer and filling machine.
Wine (liquid) production enterprises must have the equipment specified in items (4) and (5) above.
Liquor (base liquor) production enterprises must have the equipment specified in the above (1)(2)(3)(4).
Fourth, product-related standards
Not standard. No. Standard Name 1GB 10344 Label Standard for Beverage and Wine (General Rules for Labeling Prepackaged Beverage and Wine) 2GB2757- 198 1 Hygienic Standard for Distilled Liquor and Mixed Liquor 3GB 18356-200 1 Maotai Liquor. 4Gb65438+ 5438+08624-2002 Fang Shuijing 6/t10781.2-1989 Fen-flavor liquor1/gb/t1079. T10781.3-1989 rice-flavor liquor13gb/t11859.2-1989 low-alcohol-flavor liquor/kloc. Kloc-0/989t16289-1996 Qiqi-flavor liquor18qb1498-1992 liquid liquor19qb/T 2/Kloc-. T2524-200 1 Luzhou-flavor liquor 22QB2656-2004 Laobaigan Luzhou-flavor liquor 23DB 14/T80- 1996 New liquor 24db15/t253-1996. T22 1-2000 Jilin shochu 27DB50/T 15-200 1 Xiaoqu Liquor 28DB53/T092-200 1 Yunnan Xiaoqu Liquor 29DB23/T308-2002 Enterprise Standard for Fen-flavor Liquor 30.
Five, the relevant requirements of raw and auxiliary materials
The raw and auxiliary materials used by enterprises to produce liquor must comply with the provisions of relevant national standards, industry standards and enterprise standards.
The raw and auxiliary materials used are products under production license management, and qualified products produced by enterprises with production licenses must be selected. When purchasing edible alcohol, enterprises must comply with edible alcohol GB 10343-2002, and strengthen self-inspection to ensure that methanol will not be mistaken for edible alcohol to produce liquor.
Six, the necessary factory inspection equipment
(1) analytical balance (0.1mg); ); (two) spectrophotometer (or photoelectric colorimeter); (3) Gas chromatograph (this instrument does not need to detect monomer substances in the standard); (4) Constant temperature drying oven; (5) Constant temperature water bath pot; (6) pycnometer or alcohol meter; (7) colorimetric tube.
Seven, inspection items
The certification inspection, supervision inspection and ex-factory inspection of liquor shall be carried out respectively according to the corresponding inspection items listed in the following table. If the factory inspection target is "*", the enterprise shall inspect it twice a year.
List of quality inspection items of alcoholic products
No. Inspection Item Certification Supervision Factory Remarks 1 Sensory √√ 2 Alcohol Content √√ 3 Total Acid √√√ 87
Note: 1. The content of the product label shall comply with the provisions of GB 10344;
2. The inspection of liquor (original liquor) should be judged according to the effective enterprise standards or contract requirements.
Eight, sampling method
Extract certified inspection samples from the finished product warehouse or storage tank of the enterprise. The sampled products must be the same batch of products within the warranty period, and the sampling base shall not be less than 200 bottles (the total amount shall not be less than 100kg).
(1) sampled varieties
According to the types of forensic products applied by enterprises, 1 leading products were selected for sampling.
(2) Sampling quantity
1. Bottled wine: randomly select 6 products, each product 1 bottle, * * * 6 bottles, the total amount is not less than 3000ml.
2. When sampling from finished storage tanks, the sampling rate is 50%, but no more than 3 tanks at most; When sampling from finished product storage barrels, the sampling rate is 5%, with a maximum of 5 barrels. Take an equal amount of samples from each tank (barrel), mix them evenly, with a total amount of not less than 3000ml, and put them into 6 sample bottles respectively. The sample is divided into two parts, 1 for inspection and 1 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 sampling form, seal the sample on the spot, and affix the seal, which shall be signed by the sampling personnel and stamped by the sampling unit and the sampling date.
Nine. Other requirements
The National Development and Reform Commission listed the liquor production line in the Guiding Catalogue of Industrial Structure Adjustment (2005 Edition). According to the "Interim Provisions on Promoting the Adjustment of Industrial Structure" issued by the State Council, investment in new projects that belong to the restricted category is prohibited. Investment management departments shall not approve, approve or put on record, financial institutions shall not issue loans, and departments of land management, urban planning and construction, environmental protection, quality inspection, fire protection, customs, industry and commerce shall not handle relevant procedures.