Detailed rules for the examination of roasted Coffee production license

Detailed rules for the examination of roasted Coffee production license

Index number: 530800-006275-20081230-0009

Publisher: Pu'er Curry Association

Post date: 2008-03-25

Detailed rules for the examination of roasted coffee production license

Key words: detailed rules for the examination of roasted coffee production license

I. scope of license-issuing products and application units

Roasted coffee with the implementation of food production license management refers to the food made from coffee beans through cleaning, blending, roasting, cooling, grinding and other processes. Including: roasted coffee beans, coffee powder. The application unit is 1, that is, roasted coffee.

The name of the certified product, that is, roasted coffee, shall be indicated on the production license. The production license is valid for 3 years and its product category number is 2101.

Basic production process and key control links

(1) basic production process.

1. Roasted coffee beans

Clean up → provisioning → roasting → cooling → packaging

2. Coffee powder

Cleaning → blending → roasting → cooling → Grinding Powder → Packaging

(2) key control links.

1. Coffee beans in the roasting process of time and temperature control.

2. Selection of packaging materials and control of packaging process.

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

1. The unreasonable setting of time and temperature during coffee roasting led to the decline of quality index.

2. Improper storage and packaging of products lead to the decline of coffee flavor and unpleasant smell.

3. Necessary production resources

(1) place of production.

Roasted coffee production enterprises must not only have the necessary production environment, but also have raw and auxiliary materials warehouse, production workshop, finished product warehouse and inspection room suitable for enterprise production. The processing room and packaging room in the production workshop should be isolated (only applicable to the production process where the processing and packaging process is not continuous or the production is continuous but the packaging is carried out under non-airtight conditions).

(2) necessary production equipment.

1. Screening equipment; 2. Baking and cooling equipment; 3. Grinding equipment (for coffee powder only); 4. Packaging equipment (sealing machine, production date filling device, measuring and weighing device, etc.).

The sub-packing enterprise shall have grinding equipment (applicable to crushing process requirements) and packaging equipment (sealing machine, production date filling device, weighing device, etc.).

IV. Product related standards

NY/T 605-2002 "roasted coffee beans"; valid enterprise standards for filing.

V. relevant requirements for raw and auxiliary materials

The coffee beans that enterprises produce roasted coffee should comply with the regulations of NY/T604-2002 "raw coffee". Raw and auxiliary materials and packaging materials must comply with the corresponding standards and relevant regulations. Those that do not meet the quality and health requirements shall not be put into production. If the raw and auxiliary materials used are the products under the management of the production license, the products produced by the enterprise with the production license must be selected.

VI. Necessary ex-factory inspection equipment

(1) Analytical balance (0.1mg); (2) drying oven.

VII. Inspection items

The certification inspection, supervision inspection and ex-factory inspection items of roasted coffee shall be carried out according to the inspection items listed in the table. If the factory inspection items are marked with "*", the enterprise shall inspect them four times a year.

List of quality inspection items for roasted coffee products

Serial number

Inspection item

Issue a certificate

Supervise

Leave the factory

Remarks

1

Appearance and sensory properties

√

√

√

2

Net content

√

3

Moisture content

√

√

√

four

Caffeine

√

√

*

five

Arsenic (in As)

√

√

*

six

Lead (in Pb)

√

√

*

seven

Copper (in Cu)

√

√

*

eight

Six, six, six.

√

√

*

nine

DDT

√

√

*

ten

Pathogenic bacteria (staphylococci, Shigella, salmonella, hemolytic streptococci)

√

√

*

eleven

Packing

√

√

√

twelve

Label

√

√

VIII. Sampling methods

Sampling is carried out according to the variety of products applied for certification by the enterprise, and a kind of leading product of the enterprise is randomly selected from the finished product warehouse of the enterprise for inspection. If the enterprise applies for two kinds of products, take out the coffee powder for certification inspection. The samples taken must be qualified products within the same production date and shelf life. 4 pieces of each product are randomly selected, the total amount of samples shall not be less than 800 grams, and the base number of samples shall not be less than 200 pieces.

The above samples are divided into two parts, one for inspection and one for reference. After the sample is confirmed to be correct, the sampling personnel of the verification team and the sampled unit shall sign, seal, seal the sample on the spot and affix a seal. The seal shall bear the signature of the sampled personnel, the seal of the sampling unit and the date of sealing the sample.

IX. Other requirements

1. This kind of products are allowed to be repackaged.

two。 The certification inspection, supervision inspection and ex-factory inspection items and inspection methods of coffee powder shall be carried out according to roasted coffee beans.

Pu'er Coffee Industry Federation March 25, 2008