Zongzi is the traditional festival food of the Dragon Boat Festival, although it can be eaten at ordinary times, but the market demand for the Dragon Boat Festival is obviously greater. For businesses, due to the particularity and seasonality of zongzi production, higher requirements are put forward for production and sales.
In order to ensure the safety and compliance of zongzi, the following requirements need to be met.
Raw materials requirement
1) The purchase of raw materials should establish a purchase inspection record system to check the supplier's license and product qualification certificate.
It is not allowed to purchase or use raw and auxiliary food materials that do not meet food safety standards. The name, specification, quantity, production date or batch number, shelf life, purchase date, supplier name, address, contact information and other contents of the original and auxiliary materials should be truthfully recorded, and the relevant documents should be saved. The retention period of records and certificates shall not be less than six months after the expiration of the warranty period of the product, and if there is no clear shelf life, the retention period shall not be less than two years.
2) The raw materials purchased should meet the relevant national standards, industry standards, local standards and other requirements.
Reference standard: SB/T 10377-2004 Zongzi (including amendment No. 1 and 2)
Product
Standard
Drinking Water
GB 5749
Sticky Rice
GB 1354
Pork, Chicken, And Beef
GB 2707
Gammon
GB 2730.GB 2726
Red Bean
GB/T 10461
Preserves
GB 14884
Edible Fungi
GB 7096
Egg Products
GB 2749
Freshwater Fish, Sea Water Fish
GB 2733
Soy Sauce
GB 2717
Salt
GB 5461
White Sugar
GB 317
Aginomoto
GB 2720
Edible Vegetable Oil
GB 2716
Bamboo Leaves
Toxic and harmful substances shall not be used
Others
Meet the food hygiene requirements
3) The use of food additives should meet the requirements of GB 2760.
Packing requirement
1) Zongzi leaves should be mildewed and odorless, and chemical substances should not be used for fragrance enhancement or green treatment. The binding thread should use cotton thread, hemp thread or materials that meet the relevant food requirements, and other packaging materials should meet the relevant national regulations.
2) Meet excessive packaging requirements:
① The number of packaging layers shall not exceed 3 layers;
② The necessary space coefficient is 5, compared with the previous requirements of the packaging volume will be reduced by 58%;
③ For zongzi with a sales price of more than 100 yuan, the proportion of packaging cost to the sales price is 15%;
④ Packaging materials can not use precious metals and mahogany materials;
⑤ should not be mixed with other products exceeding its price.
Production requirement
1) The pretreatment shall be clean and tidy, meet the requirements of food safety and hygiene norms, and the filling treatment shall meet the relevant provisions of GB 14881-2013;
2) In the production process, it is necessary to ensure the temperature, disinfection and cleanliness of facilities and equipment, storage conditions, etc., frozen food should meet the provisions of GB 31646, and vacuum sterilization should meet the provisions of GB 8950;
3) Pre-packaged sales of zongzi labels should comply with the provisions of GB 7718, GB 28050, non-pre-packaged zongzi should be marked on the container, the outer package of the product name, production date or production batch number, shelf life and the name of the producer and operator, address, contact information and other content.
Key monitoring items
Of course, the past production experience of zongzi enterprises is also worth focusing on. To help companies improve the quality and safety of their products, Merieux Nutrition Sciences has summarized the key projects:
1. Peroxide value
The peroxidation value is an early indicator of grease rancidity, which mainly reflects the degree of oil oxidation. Consumption of food with excessive peroxide value generally does not cause damage to human health, but long-term consumption of food with serious excessive peroxide value may lead to gastrointestinal discomfort and diarrhea. According to the National Standard for Food Safety Pastries and breads (GB 7099-2015), the maximum limit of peroxide value (measured by fat) in pastries is 0.25g/100g. The reason why the peroxide value (measured by fat) in the pastry exceeds the standard may be that the fat in the raw material has been oxidized, or it may be related to the improper control of environmental conditions during the storage and transportation of the product.
2. Total number of colonies
The total number of colonies is an indicative microbial index, which can reflect the hygienic status of food. According to the National Standard for Food Safety Pastry and Bread (GB 7099-2015), the total number of bacterial colonies in a pastry sample shall not exceed 10,00CFU /g for 5 tests, and the results of at least 3 tests shall not exceed 10,000CFU /g. The reason for the total number of colonies exceeding the standard may be that the environment or the sanitary conditions of production equipment in the production process are not up to standard. It may also be related to the lax sealing of product packaging and improper control of storage and transportation conditions.
3. Coliform bacteria
Coliform group is one of the commonly used indicator bacteria of food contamination at home and abroad. Coliform group detected in food indicates the possibility of contamination by pathogenic bacteria (such as salmonella, Shigella, pathogenic Escherichia coli). Excessive coliform bacteria may be caused by contamination of products from raw materials, packaging materials, personnel, equipment, etc., or improper storage and transportation conditions of products.
4. Commercial sterility
Commercial sterility generally refers to the food after moderate heat sterilization, does not contain pathogenic microorganisms and non-pathogenic microorganisms that can reproduce in it at room temperature, is the microbial requirements that canned food must meet. The "Zongzi" (SB/T 10377-2004) stipulates that the microbial indicators of vacuum packaged zongzi should meet the requirements of commercial sterility of canned food. Commercial sterility failure may be caused by incomplete sterilization of the product during production or the product packaging is not tightly sealed.
5. Salmonella
Salmonella is widely found in nature, mainly in the intestines of humans and animals. Transmission is mainly through the fecal-oral route, that is, salmonella in the gut is expelled from the feces, and then contaminated by insects or other biological vectors, water and food, and ingested by humans or other animals, and the pathogen is expelled again through the feces, and so on. The geographical circulation of meat, eggs and animal feed accelerates this cycle, leading to the widespread distribution of Salmonella worldwide. Chicken meat and eggs are the main vectors of human pathogenic Salmonella. According to studies in various countries, salmonella contamination in retail raw chicken is generally between 10% and 80%. The National Center for Food Safety Risk Assessment conducted a survey of salmonella contamination in raw chicken from 2011 to 2013, indicating that about 40% of raw chicken in retail stores in China was contaminated with salmonella, and the contamination rate was higher in summer.
6. Acesulfamil, Saccharin sodium, cyclamate
Acesulfamil, sodium saccharin and cyclamate are commonly used synthetic sweeteners, mainly used in food such as preserves, but not used in zongzi. The detection of acesulfamil and saccharin sodium in rice dumplings indicates that the relevant manufacturers may have used sweeteners beyond the range to increase the sweetness of the products.
7. Sorbic acid
Sorbate and its potassium salt are widely used as food preservatives because of their strong antibacterial properties and good antiseptic effect. Long-term consumption of sorbate and potassium salt exceeded the food, may cause harm to liver, kidney, bone growth. The National Standard for the Use of Food Additives for Food Safety (GB 2760-2014) stipulates that sorbate and its potassium salt (sorbate) shall not be used in preserved meat products. The reason for the detection of sorbate and its potassium salt (measured by sorbate) in cured meat products may be that enterprises use it to extend the shelf life of products or make up for poor sanitary conditions in the production process.
8. Dehydroacetic acid
As a broad spectrum food preservative, dehydroacetic acid and its sodium salt have strong inhibition ability to mold and yeast. Dehydroacetic acid and its sodium salt can be completely absorbed by the human body, and can inhibit a variety of enzymes in the human body, long-term excessive intake of dehydroacetic acid and its sodium salt will harm human health. According to the National Standard for the Use of Food Additives for Food Safety (GB 2760-2014), the maximum amount of dehydroacetic acid and its sodium salt (based on dehydroacetic acid) in pastry is 0.5g/kg. The reason why the detection value of dehydroacetic acid and its sodium salt (based on dehydroacetic acid) in the pastry exceeds the standard may be that the food additive is used by the production enterprise to prevent the spoilage of food in an excessive amount, or it may be that the additive content is high in the compound additive used, or it may be not accurately measured during the addition process.
Service scheme
The above are only part of the risk monitoring projects, according to the different testing needs of enterprises, Meriere Nutrition Science (China) also has corresponding service solutions:
Type test: Zongzi SB/T 10377-2004;
Microorganisms: Total number of colonies, Coliform, mold, yeast, Salmonella, Shigella, Staphylococcus aureus, Listeria monocytogenes, diarrhea Escherichia coli, Vibrio parahaemolyticus, commercial asepsis, etc.
Physical and chemical indexes: acid value, peroxide value, moisture, acidity, pH value, volatile basic nitrogen, etc.
Contaminants and mycotoxins: total arsenic, lead, total mercury, cadmium, chromium, N-dimethylnitrosamine, aflatoxins, etc.
Food additives: sodium saccharin, acesulfameae, cyclamate, Benzoic acid, sorbate, deoxyacetic acid, natamycin, sucralose, aspartame, calcium propionate (sodium), etc.
Packaging: packaging void ratio, packaging layer number, packaging cost and sales price, etc.;
Environmental monitoring: problem investigation, assessment, plan establishment, pathogen detection, etc.
Regulations: label review and production, regulatory consultation, training, risk early warning statistics, etc.
Shelf life: stability test, accelerated shelf life test, etc.
If you have relevant needs, please call 029-81493698 or contact your dedicated business representative for detailed consultation.
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