Interpretation of the "Shanghai roasted Coffee Open production license Review rules" own bakery must see!

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Source: Shanghai City Food and Drug Administration

Certification and Evaluation Center of Market Supervision Bureau and Municipal Food and Drug Administration of each district:

The Detailed Rules for Examination of Open Production License of Roasted Coffee in Shanghai City, which was adopted at the 17th Executive Meeting of the Bureau on September 12, 2017, is hereby promulgated and shall come into force as of October 25, 2017. Please abide by and implement them.

Shanghai City Food and Drug Administration

25 September 2017

(Disclosure scope: active disclosure)

Shanghai City Roasted Coffee Open Production License Examination Rules

Chapter I General Provisions

Article 1 These Rules shall apply to the examination of conditions for open-ended production license of roasted coffee.

The roasted coffee mentioned in the detailed rules refers to the food made of coffee beans as raw material, cleaned, blended or not, roasted, cooled and packaged.

Open production refers to a processing method that does not isolate by setting up walls or separate rooms, can show the roast coffee production facilities, equipment and production process to consumers, and at the same time set up continuous transparent protective facilities between the production area and the non-production area to prevent non-food processing personnel from entering the production area.

Article 2 Roast coffee open production license application category is cocoa and roasted coffee products, its category name: Roast coffee, category number 2002. Roasted coffee open production license food category, category name, variety details, definitions, remarks see Annex 1.

Article 3 Subpackaging of this kind of products is permitted.

Article 4 The documents and standards quoted in these Rules shall become the contents of these Rules by reference. The latest version (including all amendments) of all referenced documents and standards shall apply to these Rules.

● Chapter II Place of Production

Article 5 The site selection, ceiling, wall, floor, inspection room setting and external warehouse setting of production area shall comply with the relevant provisions of the General Rules for Examination of Food Production License.

Article 6 The area and space of the production area shall be adapted to the variety and quantity of products. The production area and the non-production area shall be separated by continuous transparent protective facilities with a height of not less than 1.05 meters to effectively prevent non-food processing personnel from entering the production area.

Article 7 Raw materials, excipients, finished products and other materials shall be stored in separate warehouses or zones according to their different properties. Detergents, disinfectants, pesticides, lubricants, fuels and other materials shall be placed in counters. The materials stored in the warehouse or in the partition shall be kept at an appropriate distance from the wall and the ground, and clearly marked to prevent cross contamination.

● Chapter III Equipment and Facilities

Article 8 Water supply and drainage, cleaning and disinfection, waste storage, lighting and inspection facilities shall comply with the relevant provisions of equipment and facilities in the General Rules for Examination of Food Production License.

Equipment used for monitoring, control and recording, such as pressure gauges, thermometers and recorders, shall be calibrated and maintained regularly.

Article 9 Production equipment suitable for the variety and quantity of products produced shall be provided, including magnetic screening, baking, cooling, stone removing machine (optional), product pipeline transportation, packaging, X-ray quality detector and other equipment. Nitrogen generator or other nitrogen filling equipment shall be provided for nitrogen filling packaging.

The performance, precision and material of production equipment shall comply with the relevant provisions of production equipment in General Rules for Examination of Food Production License.

Article 10 The distance between the raw coffee bean feeding opening and the ground should not be less than 45 cm, equipped with a special cover. There should be protective devices above the roasting coffee bean cooling plate to prevent foreign matter from entering.

Article 11 Dressing area shall be set up at the entrance of production area, and equipped with dressing and shoe changing facilities or shoe disinfection facilities. Work clothes shall be placed separately from personal clothes and other articles. Non-manual hand washing, drying and disinfection facilities matching the number of production and processing personnel shall be set at the entrance of production area.

Article 12 The production area shall be equipped with primary and intermediate air purification system facilities and equipment, and shall be automatically monitored.

Article 13 The production area shall be equipped with video monitoring facilities and equipment that can monitor the whole production process.

Article 14 Appropriate facilities for monitoring temperature and humidity and controlling room temperature and humidity shall be provided according to the needs of production.

● Chapter IV Equipment Layout and Process Flow

Article 15 Compliance with the relevant provisions on equipment layout and process flow in the General Rules for Examination of Food Production License.

Article 16 The production equipment shall conform to the production process. If the production process different from that listed in Annex 2 is adopted, the production equipment suitable for the production process shall be available.

Article 17 Key processes or key points affecting product quality shall be defined through hazard analysis method, quality control shall be implemented, key processes or key points may be set as baking, cooling, etc., and electronic information recording system shall be established for the information formed.

Chapter V Personnel Management

Article 18 Compliance with the relevant provisions on personnel management in the General Rules for Examination of Food Production License.

Article 19 The employees of the unit shall be trained on food safety knowledge before and during their duties, and training files shall be established. Food safety management personnel, key link operators and other relevant employees shall be assessed. Those who fail the examination shall not be allowed to take up their posts.

Chapter VI Management System

Article 20 It shall comply with the relevant provisions of the management system in the General Rules for Examination of Food Production License.

Article 21 With reference to Appendix A of the General Hygienic Code for Food Production of the National Food Safety Standard (GB14881), the environmental and process microbial monitoring procedures suitable for the product shall be formulated.

Article 22 A production area protection management and inspection record system shall be formulated to prohibit non-food processing personnel from entering the production area. Under special circumstances, the same hygiene requirements as food processing personnel shall be observed when entering.

Article 23 To establish a raw material control system, raw coffee beans shall be cleaned in advance.

Article 24: Establish pest control procedures and management systems to prevent pest invasion.

Article 25 An electronic information traceability system shall be established to realize the traceability of information from raw coffee beans to finished coffee batches.

Article 26 A production quality management system suitable for the food produced shall be established, self-inspection shall be conducted regularly on its operation to ensure effective operation, and self-inspection reports shall be formed.

● Chapter VII Inspection

Article 27 According to the application category name of roasted coffee declared by the enterprise, a qualified third-party inspection report of trial-produced food shall be provided, and the inspection items shall include the coffee bean inspection items specified in the National Food Safety Standard Food Pollutant Limit (GB2762), the National Food Safety Standard Food Maximum Residue Limit of Pesticide (GB2763) and all the items specified in the enterprise standard.

Article 28 The relevant provisions of the Detailed Rules for Examination of Production License of Roasted Coffee shall be implemented for the ex-factory inspection and type inspection items.

Enterprises can use rapid detection methods and equipment for product inspection, but should ensure that the test results are accurate. The rapid detection method and equipment used for factory inspection shall be regularly compared or verified with the inspection method specified in the national standard. If the rapid test results are unqualified, the inspection methods specified in the national food safety standards shall be used for confirmation.

● Chapter VIII Supplementary Provisions

Article 29 Other requirements not mentioned in these Rules and related to the open-ended production process of roasted coffee shall be implemented in accordance with the Rules for Examination of Production License of Roasted Coffee.

Article 30 Shanghai City Food and Drug Administration shall be responsible for the interpretation of these Rules.

Article 31 These Rules shall come into force as of October 25, 2017 and shall be valid for 5 years.

Annex:

1. Roasted coffee open production license food category table

2. Basic technology and equipment for open production of roasted coffee

● Preliminary personal interpretation:

After reading the above details, I believe experienced operators already have a certain range of concepts.

Generally speaking, the rules are relaxed, and will not restrict their own baking shops like the requirements for using QS factories in those years.

1. Open production in the specification means that it can be visually isolated without using separate rooms and walls to show the baking process to consumers.

However, between the production area and the non-production area, it is necessary to carry out isolation settings. The minimum requirement is to separate the continuous transparent protective facilities not less than 1.05 meters to prevent non-food processing personnel from entering the production area. (So open production does not mean consumers can enter the baking area at will)

2. Raw materials, excipients, finished products and other materials shall be stored in separate warehouses or zones according to their different properties.

Detergents, disinfectants, pesticides, lubricants, fuels and other materials shall be placed in counters. (If you want to make a fresh bakery the size of a take-out window, you basically die)

3. Dressing area shall be set at the entrance of production area, and facilities for changing clothes and shoes (wearing shoe covers) or disinfection facilities for shoes shall be provided. Work clothes shall be placed separately from personal clothes and other articles.

Non-manual hand washing, drying and disinfection facilities matching the number of production and processing personnel shall be set at the entrance of production area. (This requirement is similar to bakery, so there will be a minimum requirement for the operating area of your own bakery)

4. The production area shall be equipped with primary and intermediate effect air purification system facilities and equipment, video monitoring facilities and equipment capable of monitoring the whole production process shall be installed, and appropriate facilities for monitoring temperature, humidity and controlling room temperature and humidity shall be equipped according to the production needs. (Dust removal equipment company has a new business group)

5. The distance between the raw coffee bean feeding opening and the ground should not be less than 45 cm, with a special cover. There should be protective devices above the roasting coffee bean cooling plate to prevent foreign matter from entering. (Now you can understand why there is a glass cover on the baking machine in Shanghai Starbucks factory store.)

6. Equipment suitable for the variety and quantity of products, including magnetic screening, baking, cooling, stone removal machine (optional), product pipeline transportation, packaging, X-ray quality detector, etc. (This depends on the scale of roasting. Some of them are expensive equipment. It is impossible for ordinary coffee shops to use them. You can look at the basic processes and equipment listed in the attachment list. Raw beans need to be filtered by magnetic force, but cooked beans can be filtered without stone machine. This makes me a little confused.)

● Roasted coffee beans brand recommendation

Front Street Coffee's freshly roasted Arabica roasted beans are fully guaranteed in brand and quality. More importantly, the cost performance is extremely high, 227 grams per pack, the price is only about 70-90 yuan. According to the calculation of 15 grams of coffee beans per cup of coffee, a pack can make 15 cups of coffee, each cup only costs about 5 or 6 yuan, compared with the price of dozens of pieces of coffee sold in cafes.

Qianjie Coffee: Guangzhou's baking shop, small store but a variety of beans, can find a variety of famous beans, but also provide online store services. https://shop104210103.taobao.com