Milk Sanitizer (including milk solids drinks) health management measures

Article 1 In order to implement the “Food Hygiene Law of the People's Republic of China (for Trial Implementation)”, strengthen the hygiene management of malted milk (containing milk solids) (hereinafter referred to as malted milk), implement the national health standards, improve the quality, and prevent pollution. To protect people's health, these measures are formulated.

The second malt extract refers to the preparation of wheat malt, dairy products, egg products, white granulated sugar, etc. as the main raw materials, and is made by sterilization and drying.

Article 3 The site selection and design of the new, expanded or rebuilt malt milk production plant (workshop) must meet the hygiene requirements. The design review and completion acceptance, the competent authority shall notify the local food hygiene supervision agency to participate.

Article 4 All the technological processes for the production of malted milk must be produced in a civilized manner and meet the hygiene requirements. The tools, containers, and packaging materials used must be harmless.

Article 5 The raw materials used to make malted milk must be in conformity with national standards. Prior to entering and using the raw materials, the manufacturer shall conduct quality inspections.

Article 6 Wheat milk sperm should be used as little or as little as possible with food additives. The food additives that must be used should meet the requirements of the Sanitary Standards for the Use of Food Additives and the Sanitary Management Measures for Food Additives.

Article 7 The production personnel must carry out a health inspection once a year. Those who are unqualified may not participate in the production of malted milk. Article VIII of the new technology, new materials and trial production of new varieties of malmon extract, should be examined and approved by the local health authorities can not be put into production.

Article 9 Raw materials, finished products and packaged goods that are made into malted milk must be strictly isolated from poisons and unclean substances and must not be stored in the same room.

The raw materials and finished products shall be kept in separate warehouses. The warehouse shall be well ventilated, suitable in temperature and humidity, prevent mildew, eliminate insects, and be kept clean.

Article 10 The name of the product, the name of the plant, the date of manufacture, the batch number (or code number), nutrient composition, shelf life, and the method of consumption shall be indicated on the packaging of malted milk. Packaging should be tight and complete.

Article 11 The production plant shall set up an inspection room to implement the system of ex-factory inspection after passing the inspection. Unqualified inspection and inspection of malted milk will not be allowed to leave the factory. Products that have failed to pass the inspection may be processed separately for reproduction, processing and copying. After the increase of three times the amount of sampling, still unqualified after retesting, depending on the actual situation for processing.

The sales unit should place malt milk in a cool and ventilated place, take orders for sales, and take quick sales. Malted milk with agglomerates and insects must not be sold.

Article 12 In order to strengthen the management of food hygiene, the food hygiene supervision agency may, in accordance with the need, go through the formalities of sample inspection and provide official receipts to production, sales, and other units.