1、BRITISH STANDARD BS ISO 8086:2004 Dairy plant Hygiene conditions General guidance on inspection and sampling procedures ICS 67.020 BS ISO 8086:2004 This British Standard was published under the authority of the Standards Policy and Strategy Committee on 9 December 2004 BSI 9 December 2004 ISBN 0 580
2、 44988 2 National foreword This British Standard reproduces verbatim ISO 8086:2004 and implements it as the UK national standard. The UK participation in its preparation was entrusted to Technical Committee AW/5, Milk and milk products, which has the responsibility to: A list of organizations repres
3、ented on this committee can be obtained on request to its secretary. Cross-references The British Standards which implement international publications referred to in this document may be found in the BSI Catalogue under the section entitled “International Standards Correspondence Index”, or by using
4、 the “Search” facility of the BSI Electronic Catalogue or of British Standards Online. This publication does not purport to include all the necessary provisions of a contract. Users are responsible for its correct application. Compliance with a British Standard does not of itself confer immunity fro
5、m legal obligations. aid enquirers to understand the text; present to the responsible international/European committee any enquiries on the interpretation, or proposals for change, and keep the UK interests informed; monitor related international and European developments and promulgate them in the
6、UK. Summary of pages This document comprises a front cover, an inside front cover, the ISO title page, pages ii to vi, pages 1 to 9 and a back cover. The BSI copyright notice displayed in this document indicates when the document was last issued. Amendments issued since publication Amd. No. Date Com
7、ments Reference numbers ISO 8086:2004(E) IDF 121:2004(E) OSI DI dnaF 4002INTERNATIONAL STANDARD ISO 8086 IDF 121 Second edition 2004-12-01 Dairy plant Hygiene conditions General guidance on inspection and sampling procedures Usine laitire Conditions sanitaires Directives gnrales pour les mthodes de
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13、 23 + 29 337 888 aFx +0 947 22 14 974 aFx +0 337 2 23 431 -Email copyrightisoo.rg -Emailni off-lidif.org We bwww.is.o gro We bwww.fil-idf.o gr Plbuisdehi n Switlrez dnaii ISO dnaID 4002 FA ll rihgtsser edevrBSISO8086:2004IS:6808 O4002(E) ID:121 F002(4)E I SO dna ID 4002 F All irhgts seredevr iiiCont
14、ents Foreword iv 1 Scope 1 2 Normative references . 1 3 General instructions . 2 4 Inspection and sampling procedures . 2 4.1 Visual inspection. 2 4.2 Sampling procedures for equipment 3 4.3 Sampling procedures for re-usable product containers. 5 4.4 Sampling procedures for air 7 4.5 Sampling proced
15、ures for water and aqueous solutions other than those added to the product. 7 4.6 Sampling procedures for raw materials and products . 8 5 Inspection and sampling report 8 BSISO8086:2004IS:6808 O4002(E) ID:121 F002(4)E iv I SO dna ID 4002 F All irhgts seredevrForeword ISO (the International Organiza
16、tion for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established
17、has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. In
18、ternational Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2. The main task of technical committees is to prepare International Standards. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publi
19、cation as an International Standard requires approval by at least 75 % of the member bodies casting a vote. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent r
20、ights. ISO 8086IDF 121 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products, and the International Dairy Federation (IDF), in collaboration with AOAC International. It is being published jointly by ISO and IDF and separately by AOAC International. T
21、his edition of ISO 8086IDF 121 cancels and replaces ISO 8086:1986, of which it constitutes a minor revision. Only editorial changes have been made. BSISO8086:2004IS:6808 O4002(E) ID:121 F002(4)E I SO dna ID 4002 F All irhgts seredevr vForeword IDF (the International Dairy Federation) is a worldwide
22、federation of the dairy sector with a National Committee in every member country. Every National Committee has the right to be represented on the IDF Standing Committees carrying out the technical work. IDF collaborates with ISO and AOAC International in the development of standard methods of analys
23、is and sampling for milk and milk products. Draft International Standards adopted by the Action Teams and Standing Committees are circulated to the National Committees for voting. Publication as an International Standard requires approval by at least 50 % of the National Committees casting a vote. I
24、SO 8086IDF 121 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products, and the International Dairy Federation (IDF), in collaboration with AOAC International. It is being published jointly by ISO and IDF and separately by AOAC International. All work
25、was carried out by the Joint ISO/IDF/AOAC Group of Experts, Sampling techniques for milk and milk products (E38), under the aegis of its project leader, Mr K. Steen (DK). This edition of ISO 8086IDF 121 cancels and replaces IDF 121A:1987. Only editorial changes have been made. BSISO8086:2004IS:6808
26、O4002(E) ID:121 F002(4)E vi I SO dna ID 4002 F All irhgts seredevrIntroduction The principal reason for checking plant hygiene is to ensure that the plant will not contaminate the product. However, if contamination has taken place, it is possible to discover where in the circuit bacteriological infe
27、ction, chemical contamination or contamination from filth has taken place. Such checks will be necessary not only to ensure quality control requirements within the plant but also to ensure compliance of products with legal requirements. Also, the checks give information on the checking and sampling
28、procedures used to endorse the practices adopted to ensure cleanliness of the plant. There are three types of checks on the effectiveness of cleaning and disinfection for which sampling might be performed: a) checking all contact surfaces which have to be cleaned after and shortly before the product
29、ion process, and checking re-usable product containers (bottles, moulds, etc.) which have to be cleaned and which will hold the finished product intended for sale; b) indirect checking on solutions or methods used for cleansing; such checks will principally concern the different operations carried o
30、ut to ensure that optimum cleanliness is maintained; c) checking the raw materials or semi-finished products in the course of preparation or of finished products; in practice, such checks give a good idea of the quality of cleansing but they are ancillary to the quality of the raw material used and,
31、 in some cases, to the standard of hygiene of the operators of the plants. BSISO8086:2004NITERNATNOIAL STANDARD IS:6808 O4002(E) ID:121 F002(4)EI SO dna ID 4002 F All irhgts seredevr 1Dairy plant Hygiene conditions General guidance on inspection and sampling procedures 1 Scope This International Sta
32、ndard gives general guidelines for inspection and sampling procedures to be used to check the effectiveness of cleaning and disinfection methods used in dairy plants and receiving stations, including milk-collection tankers. It deals with visual inspection, sampling from plant surfaces (product line
33、, bottle washing equipment, containers, etc.), re-usable product containers, air, sampling of water and aqueous solutions other than those added to the product, and sampling of raw materials and products. It does not cover equipment normally installed in farms (e.g. milking machinery or refrigerated
34、 bulk milk tanks), nor does it deal with the equally important areas of health and hygiene of personnel, factory environment, internal arrangement of the factory, methods of cleaning, packaging materials brought in new from outside (paper, cardboard, plastic, new bottles, etc.), food ingredients and
35、 additives, selection of number of units and treatment of the sample in the laboratory. The need for sampling is normally considered in the design of plant. It is important that any devices which are included to enable samples to be taken are so designed and fitted that their use results in represen
36、tative samples being obtained without any adverse effect on the hygienic condition of the plant (e.g. by introducing dead spots in cleaning circuits). Such design is outside the scope of this International Standard. 2 Normative references The following referenced documents are indispensable for the
37、application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. ISO 707, Milk and milk products Guidance on sampling 1)1) Equivalent to IDF 50. BSISO8086:2004IS:6808 O4002(E)
38、 ID:121 F002(4)E 2 I SO dna ID 4002 F All irhgts seredevr3 General instructions 3.1 The demands for effectiveness of cleansing operations vary from plant to plant depending on management supervision, quality control requirements and the type of production undertaken. 3.2 A cleansing control should n
39、ot be based solely on the results of microbiological tests even if such checks are clearly of prime importance; other checks (such as visual inspection, smell and touch, chemical and/or physical analysis and intelligent interpretation of records) are important in order not to overlook such factors a
40、s visible residues, malfunction of equipment, cleaning residues and corrosion. 3.3 Sampling for microbiological examination should be carried out only by personnel trained in sampling for this purpose. 3.4 The frequency of sampling depends essentially on the type of manufacture, the means of checkin
41、g available to the organization, and the costs acceptable to the organization in carrying out the checking. In theory, a check should be carried out after each cleansing or at a stated interval when cleansing is continuous during a production run (e.g. the case of a bottle washer), or just prior to
42、recommencement of production. However, in practice, a number of checks are carried out to ensure the quality of the product and those checks provide an indirect check on the efficiency of cleansing. Thus, in practice, the checking of effectiveness of cleansing depends upon the quality assurance for
43、the product, bearing in mind that a deterioration in quality is often due to failure in cleansing. 3.5 Generally, it can be said that the frequency of sampling should be determined by measuring the variability of the process and comparing this with the risk of making non-standard product. The optimu
44、m solution to this problem requires a good quantitative knowledge of the process, an understanding of statistical quality control, and deliberate management decisions on the degree of risk which is acceptable. 3.6 It is essential that samples be accompanied by a report which identifies the place, da
45、te and time of sampling, including any batch details, and the name and designation of the sampling personnel. Where appropriate, the report should include any relevant conditions or circumstances (e.g. the condition of the product containers and their surroundings, the temperature and relative humid
46、ity of the atmosphere, the method of sterilization of the sampling equipment, the location of the sampling point on the equipment, and whether a preservative substance has been added to the samples) and any special information relating to the product being sampled (e.g. difficulty in achieving homog
47、eneity of the product). 4 Inspection and sampling procedures 4.1 Visual inspection 4.1.1 An immediate and important impression of the cleanliness of a production line in a dairy plant can be obtained by visual inspection of the accessible parts of a plant. Included in this are all open containers an
48、d those closed with a lid, pipe fittings with their washers and gaskets, powder transport lines, air filters, parts which are operated by mechanical means (e.g. homogenizers, pistons, counting devices, stirrers and pumps) and re-usable product containers. Visual inspection should allow detection of
49、damage due to corrosion or erosion. 4.1.2 Visual inspection may be carried out using good natural or artificial light. Use of ultraviolet light should be resorted to only rarely because of the hazards involved. If ultraviolet light is used, it is more effective when the plant has been flushed with a fluorescine dye; it is essential to cleanse the plant fully after use of such dyes. Among many other confirmatory tests, the following may b
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