Rules for Examination of Production License of Raw Bean Sprouts

Bean sprouts, as a traditional food, have existed for thousands of years. Bean sprouts are rich in nutrition and popular with the people. Because of its simple technology, low investment cost and low entry threshold, it has become the first choice for entrepreneurs. Family-style and workshop-style processing are the prevalent status of the industry.

Any food to be imported must go through the links from the source to the dining table. Faced with this small bean sprouts, how to build up each line of defense to ensure that people eat healthily and safely? In order to further strengthen the safety supervision of edible bean sprouts in our province and encourage the industrialized production of edible bean sprouts, Gansu Provincial Market Supervision and Administration recently drafted "Detailed Rules for the Examination of the Industrial Production License of edible bean sprouts in Gansu Province", which is now seeking comments from the society.

Reporter learned that the Detailed Rules clearly defined the production environment of edible bean sprouts: the production address of edible bean sprouts should be located in areas with convenient transportation, sufficient water sources and away from dust, smoke, harmful gases and pollution sources. The production area should be separated from the living area, and the layout of buildings and equipment should be designed according to the technological process. The building structure is perfect and can meet the requirements of production technology and quality and hygiene. Raw materials are strictly separated from semi-finished products and finished products. Enterprises should have warehouses for raw and auxiliary materials and packaging materials, bean washing and soaking workshops, cultivation workshops, cleaning and packaging workshops, product fresh-keeping warehouses, laboratories and sample rooms. Hand washing, changing clothes, shoes and boots disinfection facilities should be set up at the entrance of the production workshop. Isolation and buffer measures should be set up in the three areas of raw material cleaning and soaking, cultivation, cleaning and packaging to separate the flow of people and logistics. The usage area of the production workshop is not less than 800 square meters in principle. The product should be stored in a clean and sanitary warehouse between 2 and 6 C. It should not be stored in the same place as toxic, harmful, odorous, volatile and corrosive articles.

Products should be transported by special heat preservation vehicles. At the same time, the Detailed Rules also make specific requirements for equipment: 1. Raw material treatment equipment: stainless steel, ceramic tile veneer sink or cleaning machine; 2. Cultivation equipment: spray device, automatic temperature and humidity monitoring equipment; 3. Mechanical cleaning equipment: automatic cleaning sheller, pre-cooler; 4. Packaging equipment: semi-automatic or automatic packaging machine, production day. Period printing equipment, weighing equipment, etc. 5. Transportation means: special refrigeration plant should be used for product distribution at 2 ~6 ~C. Equipment, facilities and appliances directly used for production and processing should be made of materials that are non-toxic, harmless, corrosion-resistant, rust-free, easy to clean and disinfect, and are not easy to breed microorganisms.