中国输美蘑菇罐头检查表.doc

中国输美蘑菇罐头生产企业核查表
CIQ Checklist for Mushroom Cannery Which Export to Canned Mushroom to U.S.A
（试行）
核查项目
Inspection Itrms
使用何种温度计进行温度检测
1          进厂验收
1  Receipt of Mushrooms

1.1         蘑菇原料的来源 Source of Mushroom 
1.1.1        菇房 Growing House
1.1.2        收菇点 Collection Sites
1.2         运输工具 Method of Transport
1.2.1        类型 Types
1.2.1.1         卡车 Truck
1.2.1.2         自行车 Bicycle
1.2.1.3         步行 Foot
1.2.2        是否遮盖 If mushroom being covered
1.2.3        卫生状况，是否按规定进行清洗消毒 Sanitary condition( If transport facility being washed and sanitized according to requirement)
1.3         运输方式 Method used to transport mushrooms
1.3.1        干菇 Dry
1.3.2        湿菇 In water
1.3.3        盐菇 Salted
1.4         盛装容器 Containers used to transport mushrooms
1.4.1        类型 Type
1.4.2        是否耗氧运输 Aeration achieved or maintained
1.4.3        卫生状况 Sanitary Condition
1.5         运输时间（从采收到进厂所需的运输时间）及运输温度 Transportation time from grower and transportation temperature
1.5.1        是否在6小时以内 If transportation time within 6 hours
1.5.2        如何记录 How is this documented?
1.5.3        运输温度 Transportation temperature
1.6         进厂验收程序 Inspection procedures upon receipt
1.7         进厂验收时的温度（气温、菇温） Temperature upon receipt(air temperature and mushroom temperature)
1.8         收菇后，蘑菇原料的暂存情况，是否先进先出，冷藏或其他方法 Storage of mushrooms at factory upon receipt ( first in first out, cold storage or other methods)
1.9         鲜菇原料漂洗程序 Washing procedures for fresh mushroom
1.9.1        水温及水的卫生情况 Water temperature and sanitation condition
1.9.2        漂洗方式，是浸水式还是流动水式清洗 Washing method ( Are mushrooms immersed in water or is water flowed over mushrooms)
1.10     有否使用其他方法处理蘑菇原料 Describe other procedures used for fresh mushrooms
1.11     验收设备和工器具的卫生状况，是否按规定进行清洗消毒Sanitation schedules for equipment and utensils used for receipt
1.12     盐水蘑菇原料的验收Receipt of brined mushrooms
1.12.1    是否在本工厂进行腌制（不允许收购外来盐水菇加工）Are mushrooms brined in factory ( Purchasing brined mushrooms from outside is forbidden)
1.12.2    盐菇腌制池的卫生状况 Sanitary condition of brining tank
1.12.3    预煮方法 Blanching method
1.12.4    盐水的浓度 Salt level in brine
1.12.5    是否所有蘑菇都被盐水浸没 Check to determine that all mushroom are covered by brine
1.12.6    盐菇加工前是否用流动水脱盐、水温和脱盐时间 If flowing water used to debrining, water temperature and debrining time

使用一次性走纸温度记录仪或可重复使用温度记录仪可以解决1.5节规定温度检测和记录问题。

使用11025型探针温度计或15000型探针温度计可以用来检测菇的内部温度，使用13306型温湿度计检测气温。

可以使用11036型探针温度计测量水温，该温度计完全防水，可以直接仍进水中进行水温的检测。

可以使用11036型探针温度计测量水温，该温度计完全防水，可以直接仍进水中进行水温的检测。
2          漂洗和级别分选
Washing and Grading

2.1         记述预煮前的所有洗菇、分级设备以及洗菇和分级的方法（注意时间／温度和所用消毒剂的浓度ppm）Describe all washing and grading equipment and procedures prior to blanching( note time/temperature and ppm of sanitizers used)
2.2         注意所有设备的状况、结构和维护情况 Note condition, construction and maintenance of all equipment
2.3         有无积压（时间和温度）If there is accumulation of mushrooms on tables(times and temperatures)

使用26000型加热制冷烹饪温度计可以保证预煮时的温度和时间，该温度计具有报警和累计时间记录的功能，预先把报警温度设置好，当温度到达报警温度时，变会发出报警声音，并能显示累计温度的检测时间。可以充分的保证预煮的温度和预煮时间的准确性。
3          流动槽
Flumes

3.1         结构和维护情况 Flume construction and maintenance
3.2         蘑菇的滞留 Mushroom accumulation
3.3         槽内水的温度与时间 Time and temperature of water in flumes
3.4         水是否经消毒，消毒剂的浓度 Is water sanitized (determine level of sanitizer)

利用11036探针温度计进行槽内水的温度的测量，或用可重复使用温度记录仪进行温度检测并自动记录温度-时间的对应报表。
4          记述预煮前的所有设备和工器具的清洗和消毒方法
Describe sanitation and cleaning procedures for all pre-blanching equipment and utensils

5          预煮
Blanching

5.1         预煮的方法（用桶、连续的、蒸汽、水煮）Method of blanching( Vat, continuous, steam or water)
5.2         预煮的时间和温度 Time and temperature of blanch
5.2.1        时间是否过长而妨碍热穿透 Too long may effect heat penetration
5.2.2        预煮后菇的中心温度是否超过60℃（低于60℃可能杀不死金葡菌）If internal temperature of mushrooms after blanching is above 60℃( less than 60℃ may not destroy S. aureus)
5.3         预煮机的清洁方法（频率及清洁的类型）Blancher cleaning procedures ( frequency and type of cleaning)
5.4         注意产品在预煮机中的残留 Note product hang up & residues in blancher
5.5         从收菇到预煮所需的时间是否控制 If time between receipt and blanching is under control
5.6         记述预煮机的结构和保养状况（例如，预煮机的维修状况是否良好）Describe construction and maintenance of blancher( eg. Is blancher in good state of repair)

用26000加热制冷烹饪温度计确保预煮的时间和温度。

用11025或15000探针温度计进行菇的中心温度的测量
6          预煮后
Post Blanching

6.1         记述冷却方法（浸水式或水淋式）Describe cooling process(water immersion or water sprays)
6.2         冷却后的温度和冷却的时间（防止嗜热芽孢菌滋长） Temperature to which cooled and cooling time ( to prevent breeding of thermophilic spores)
6.3         水是否有可检测的余氯（0.1ppm以上） If there is measurable chlorine in water( above 0.1 ppm)
6.4         注意产品的滞留 Note product hang up and residues
6.5         从预煮到杀菌中间需多长时间 Time between blanching and retorting

用26000型温度计可以确保冷却到规定的温度并在规定的时间内冷却到规定的温度。

7          记述预煮后和杀菌前所有设备和工器具的清洗和消毒方法
 Describe cleaning and sanitation procedures for all post blanching/pre-retorting equipment

7.1         是否使用热水清洗 If hot water used in cleanups
7.2         消毒液类型，余氯浓度（例：200ppm）Sanitizer types and concentration of residual chlorine (e.g. 200 ppm)

8          分级
Grading

8.1         使用分级机吗？（记述）注意蘑菇在设备上的滞留 Is a mechanical grader used(describe), Note residues and mushroom hang-ups on equipment
8.2         记述手工分级 Describe hand grading
8.3         记述手的消毒, 是否使用手套，卫生状况如何Describe hand sanitation. If gloves are used? Gloves sanitary condition
8.4         蘑菇在工作台上的停留时间 Time of mushrooms on grading tables
8.5         蘑菇在分类/分级时的温度 Temperature of mushrooms during sorting/grading

9          传送
Conveying

9.1         传送方式，是手工还是传送带或滑槽 Conveying method, hand or conveying belt or chutes
9.2         记述机械状况，消毒方法Describe mechanical condition and sanitation procedures
9.3         手工方式所使用的器具、容器 Containers and utensils used during hand conveying
9.3.1        卫生状况Sanitary condition
9.3.2        是否直接接触地面 If contact directly with floors
9.4         掉在地上的蘑菇如何处理 How to handle mushrooms dropped on floor?

10      切片机
Slicer

10.1     所定的厚度如何，现场测定片的厚度（片太薄会使蘑菇叠连在罐内，从而影响热的穿透）How is slice thickness controlled, check slice thickness on spot( Too thin a slice may effect heat penetration by allowing product to clump in container)
10.2     切片机拆开清洗后是否再校验切片的厚度Are checks of slice thickness made after slicer is disassembled for cleaning
10.3     碎屑（从切片机中带出的小碎片）被夹带和加入罐头中吗？小碎片在杀菌前被去除吗？（太多碎屑会影响热穿透）Are fines ( small pieces of mushrooms from slicer) captured and added to containers of mushrooms? Are small pieces of mushrooms removed prior to processing? ( Too many fines may effect heat penetration)
10.4     记述蘑菇的滞留情况 Describe mushroom accumulation
10.5     记述切片机的清洁方法和时间 Describe cleaning procedures/times for slicer
10.6     切片后是否进行检查，其检查方法Inspection procedures after slicing and inspection method
10.7     将切片后的蘑菇送至装罐工序的方法 Method used to transport sliced mushrooms to filler
10.8     是否使用金属探测仪,切片工序是CCP点吗？Is metal detector used? Is slicing process a CCP?

11      装罐
Filling

11.1     记述装罐方式（手工或机械）（时间和温度）Describe filling method (hand or machine) ( time and temperature)
11.2     工厂如何控制装罐量（抽检罐数及频率），记录如何 How does the firm control fill weight ( Number of cans checked and frequency)? How about record?
11.3     衡器是否按常规要求进行准确度检校，准确度检校记录 Are scales checked for accuracy on a routine basis? Records of accuracy checks
11.4     超过最大装罐量时的处理方法 What is the procedures if over fills are found?
11.5     装罐工序是CCP点吗？Is filling process a CCP?

12      空罐
Cans

12.1     空罐在使用前是否经82oC 以上热水清洗和消毒 Are cans washed with 82oC hot water and sanitized before using?
12.2     空罐供应商 Suppliers of empty cans
12.2.1    如果在同一地点（不同车间）生产，要检查该车间If made on site ( another workshop), inspect this workshop and check on can seam, describe seam controls
12.2.2    若是外购空罐，验收程序如何If purchasing from other firm, receipt procedure of empty cans
12.2.3    记述空罐卷边结构及其控制 Describe can seam structure and seam control
12.2.4    记述空罐的贮存和运输 Describe empty can storage and transportation
12.3     记述空罐运至实罐车间的方法，如何控制空罐翻边损伤，现场检查装罐台上空罐的翻边损伤情况 Describe transportation of cans to the filler. How to control flange damage? On the spot check flange damage of cans on filling table
12.4     空罐验收是CCP点吗？Is can receiving a CCP?

可以使用11036型探针温度计进行检测清洗的热水是否到达82 oC
13      配汤
 Cover liquid

13.1     盐水的配方 Formula for brine
13.2     盐水的温度或放置的时间 Temperature of brine and hold time
13.3     记述盐水的配制和送到装罐线的方法 Describe how brine is made and provided to the filling line
13.4     有无过滤装置，过滤用的材料 If there are filtrating facilities used and materials of filtrating facilities.

14      排气
 Exhausting of containers

14.1     是否进行排气，排气设备和方法 If there is exhausting procedure? Exhausting equipment and method
14.2     如进行排气，排气时间和排气结束后罐中心温度，有无记录Exhausting time and central temperature of filled cans, if there are records

15      封口
Closing

15.1     封罐设备 Closing Equipment
15.1.1    型号、制造商，数量 Closing machine types and manufacturer and numbers
15.1.2    卷封滚轮的种类、更换频率，记录最近一次更换压头、滚轮、轴承的时间Types of rolls and replace frequency, report when chucks, rolls, bearings last replaced
15.1.3    使用的润滑油是否食用级别 If food grade lubricant is used?
15.1.4    封口机的维护和保养计划，记录 Closing machine maintenance program and record
15.2     记述罐盖代号打法Can code description
15.2.1    钢印、喷墨 Embossed or inked
15.2.2    取得所有生产的产品的罐盖代号 Get can codes for all products produced
15.2.3    不同客户是否使用不同的罐盖代号打码系统，若有，请记述If different coding system used for different buyers, list buyers and coding systems used
15.2.4    如果罐盖已经打码，那么当天未用完的罐盖如何处理What happens to excess can lids at end of shift?
15.3     二重卷边检验 Can double seam examination
15.3.1    二重卷边结构的标准 Specification of double seam structure
15.3.2    记述卷边检验方法，外观目测检查和二重卷边解剖检验的频率Describe the can seam examination procedures, visual and tear down examination frequency.
15.3.3    现场观察封口操作、检验人员的操作和记录熟练程度，进行目光比对并记录 On site observation of closing operation, inspector’s operation and keep record. Visual compare and record.
15.4     封口后罐头在滑道上是否有防止二重卷边发生污染的控制措施 If there are control measures to prevent post contamination of seam of closed can on chute
15.5     从封口到杀菌需多长时间，是否控制在1小时之内Report length of time between closing and retorting. Is the time controlled within 1 hour
15.6     封口工序是CCP点吗？Is closing process a CCP?
15.6.1    发生偏离时如何处理（处理程序和记录）What’s the handle procedure when deviations occurred?( handling procedure and record)

16      杀菌
Retorting

16.1     记述控制杀菌间运行的方法，如何区分是否杀菌的罐头（例如：用热敏试纸）Describe methods used to control retort room traffic, how to identify retorted cans (e.g. the use of heat sensitive indicators)
16.2     蒸汽供应Steam supply
16.2.1    锅炉的类型、数量和蒸发量Boilers type, number and rating
16.2.2    锅炉间的蒸汽总压力 Steam pressure at boiler
16.2.3    杀菌间蒸汽总管压力 Steam pressure at retort steam supply line
16.2.4    锅炉间和杀菌间是否均有分配蒸汽压力的分气缸 If steam dividing facility being installed in boiler and retort room?
16.3     杀菌设备 Retort
16.3.1    型号、制造商，数量 Retort type, manufacturer and number
16.3.2    要求企业提供整套的杀菌锅安装资料，检查安装是否符合美国21CFR Part113和SN0400.5的要求 Provide complete set of retort installation materials, check to see if installation comply with requirements of 21CFR part113 and SN0400.5
16.3.3    杀菌锅热分布测试报告Heat distribution test report of retorts
16.3.4    压力表、温度计、计时装置的计量或校准情况 Calibration of pressure gauge, thermometer and time record
16.3.5    杀菌锅的维护和保养计划，记录 Retort maintenance program and record
16.4     杀菌公式 Scheduled Process
16.4.1    记述现场使用何杀菌公式，其来源如何，是否经备案 Record scheduled process on site, where is this come from, if it has been put on records
16.4.2    罐头的初温要求，记述测初温的方法 Product initial temperature, describe method used to determine I.T.
16.4.3    排气的时间和温度要求（记述排气规程）Venting time and temp (describe venting procedure)
16.4.4    杀菌恒温时间和温度要求Retort process time and temp.
16.4.5    是否有反压要求 If counterpressure process required
16.4.6    杀菌偏差的处理方法 Method of handling deviation
16.5     现场检查一个完整的杀菌过程是否符合要求，观察杀菌操作人员的熟练程度 Observe a whole retorting process on site to determine if comply with requirements, and observe operators skill
16.6     杀菌工序是CCP点吗？Is retorting process a CCP?

17      冷却
Cooling

17.1     杀菌冷却水 Retort cooling water
17.1.1    水的来源，水质情况 Water source and quality
17.1.2    加氯情况（冷却排放水的余氯残留）Chlorination ( residual at discharge)
17.1.3    罐头在锅内冷却的水温 Water temperature to which cans are cooled in retort
17.1.4    冷却水的再利用 Recycling of cooling water
17.2     冷却水池 Cooling Canals
17.2.1    水源 Source of water
17.2.2    加氯情况 Chlorination of water
17.2.3    罐头冷却的时间及冷却结束时罐中心温度（38℃左右） Cooling time and central temperature to which cans are cooled ( about 38oC)
17.3     冷却工序是CCP点吗？Is cooling process a CCP?

用11036型探针温度计进行水温检测

利用26000型加热制冷探针温度计进行罐头冷却时间的累计记录和中心温度的检测。

18      卸篮和搬运
 Crate Unloading and Conveying

18.1     卸篮的方法 Method of crate unloading
18.1.1    用手或机械 Hand or machine
18.1.2    注意手套的使用情况和手的消毒 Note use of gloves and hand sanitation
18.2     搬运 Conveying
18.2.1    输送带（设计和保养情况）Conveying belt ( design and maintenance condition)
18.2.2    手工搬运（用干净的手、手套搬运等）Hand conveying ( clean hands and gloves)
18.2.3    手或手套是否接触卷边，如果接触，卫生状况如何 If hands or gloves contact with seam? If so, how about the sanitation condition
18.2.4    罐头输送带的清洁 Cleaning of conveying belts
18.2.5    员工的卫生（洗手和消毒）Employee hygiene ( hand washing and sanitizing)
18.2.6    容器是否受损造成罐内污染 If cans damaged to cause contamination of content

19      罐体表面干燥
 Can Drying
19.1     如用吹风的办法，风源 Source of air if blowers are used
19.1.1    记述结构 Describe construction
19.1.2    使用吹风机是否会造成罐外的水进入封口 Can water be driven into seams by use of Air Knives
19.1.3    风源的消毒和清洁程序 Sanitation and cleaning of air source
19.2     如果是手工擦罐 Determine if hand drying is practiced
19.2.1    戴手套吗 Are gloves used?
19.2.1.1     手套类型 Type of gloves
19.2.1.2     手套的卫生情况 Sanitation of gloves
19.2.1.3     手套的更换计划Replacement schedule for gloves
19.2.2    用抹布吗（记述方法）Are rags used?(describe procedures)

20      贴标
Labeling

20.1     记述贴标设备 Describe labeling equipment
20.2     表面清洁和干燥 Surfaces clean and dry
20.3     工人搬运罐头的情况 Cans handled by employees

21      记述杀菌以后的设备的清洁和消毒方法
Describe sanitation and cleaning procedure for post retort processing equipment

22      入库
Warehousing

22.1     记述成品的存放条件 Describe storage conditions for finished product
22.2     仓库是否设置专门的扣留专区或专库 If there is detaining area in warehouse or detaining room
22.3     检验状态标识，产品追溯性如何 Identification of inspection stage, how about tracing back of products

23      微生物学检验
 Bacteriological examinations

23.1     罐头保温吗 Are cans incubated?
23.1.1    是整批保温还是部分保温 Whole batch incubation or part of incu