What is the hygienic standard for setting up a winery?

Hygienic standard for distilleries-main content and scope of application 1. 1 This standard is formulated to strengthen the hygienic management of liquor production enterprises, improve product quality and protect consumers' health. 1.2 This specification is applicable to factories that produce wine by fermentation with grapes and grape juice as raw materials. Cited standard GB 2760 Hygienic standard for the use of food additives GB 5749 Hygienic standard for drinking water GBJ 4 Industrial "Three Wastes" Discharge Trial Standard 3. 1 Wine: refers to low-alcohol wine made from grapes through crushing, separation, fermentation and aging, and wine made from or mixed with other fruits. Wine made without fermentation, if it is juice or essence, shall not be called wine. 3.2 Cleaning and removal: refers to the removal of dirt, residue, dust, grease and other things that should not be there. 3.3 Pollution: refers to harmful substances in products. 3.4 Disinfection refers to reducing the number of microorganisms to a harmless level by chemical or physical methods, which meets the sanitary requirements of wine production and has no adverse effects. Hygiene of purchasing, transporting and storing grape raw materials 4. 1 purchasing raw grapes 4. 1. 1 purchasing wine grape raw materials must be products planted and harvested in drug-free areas. 4. 1.2 raw material vineyards are not allowed to spray prohibited pesticides, and must stop spraying any pesticides fifteen days before grape picking. 4. 1.3 When picking wine grapes, they should be packed in baskets or wooden cases as required. Baskets (boxes) containing raw grapes must be clean and dedicated, and baskets (boxes) directly polluted by pesticides, meat and aquatic products are prohibited. 4.2 Transportation and storage of raw grapes 4.2. 1 Vehicles transporting raw grapes must be clean, and vehicles loaded with pesticides, meat, aquatic products and other pollutants are prohibited. 4.2.2 Tents or other covers are needed during transportation. Prevent dust pollution on the way. 4.2.3 Raw materials of wine grapes entering the factory must be processed and broken within 24h. 5. Hygienic requirements for factory design and facilities 5. 1 Site selection The winery should be located in a non-toxic, non-polluting and other places that may affect the hygiene of wine production. 5.2 Factory and roads 5.2. 1 The winery must have a clean environment, and the factory should be green to minimize the exposed area. Evergreen shrubs and flowers should be planted in the green belt, and flying catkins and fragrant flowers trees should not be planted in the production area to avoid alcohol pollution and influence. 5.2.2 The factory area should be divided into administrative, living, production and auxiliary systems. The administrative and living areas should be separated from the production area by a certain distance, and be on the windward side of the dominant wind direction. 5.2.3 The main roads in the factory area should be free from worries, so that people flow and logistics roads are separated or fixed to ensure safety and cleanliness. The pavements of the main roads in the factory area and entering the factory area should be paved with materials that are not easy to dust, such as concrete, asphalt and stones. The road surface should be flat, free of water, and have sufficient drainage facilities. 5.2.4 The environmental sanitation of wineries must conform to the Environmental Protection Law of People's Republic of China (PRC). 5.3 Workshop and facilities 5.3. 1 Microbial culture room and cotton washing and processing room 5.3. 1 The design and facilities of aseptic room must meet the technological requirements of aseptic operation, and there must be a small aseptic room with buffer room and complete disinfection facilities in the room. The door of the buffer room and the door of the sterile room can't be opposite, at least 90 degrees. Avoid outside air directly entering the sterile room. 5.3. 1.2 The washing and filtering cotton board processing room must be sanitary and clean, well sealed, free from dust and mold pollution. 5.3.2 Workshops and facilities must be suitable for the characteristics and requirements of wine production, with reasonable layout. The area and space of workshops must be suitable for production capacity. The building structure and decoration should be conducive to cleaning and maintenance, and the maintenance period of workshops should be specified. 5.3.3 Production Workshop 5.3.3. 1 The production workshop should be rationally arranged according to the process flow, avoiding repeated trips and preventing cross-contamination and mixing of raw materials, semi-finished products and finished products. The ground in 5.3.3.2 should be paved with non-absorbent, impermeable, non-slip, anti-corrosive and non-toxic materials, without cracks and easy to clean and disinfect. The ground should have a slope of 1% ~ 2% and a drainage system to ensure smooth drainage and no water accumulation on the ground; The sewer in the workshop should have a reliable liquid sealing device. 5.3.3.3 wall should be made of waterproof, absorbent, washable and impervious materials, and the surface should be smooth and crack-free, and painted with light-colored, non-toxic, easy-to-clean, disinfection and sterilization coatings. The corners should be curved. 5.3.3.4 door should have a smooth and non-absorbent surface and should be closed tightly. According to the actual needs of each workshop, fly prevention facilities such as screen doors, screen windows, water curtains and air curtains are set up. The height of 5.3.3.5 window sill is above 1m, and the inner window sill should be inclined downward by 45. 5.3.3.6 ceiling should be able to prevent dust accumulation, mold growth and material peeling, and should be easy to clean and free of condensed water. 5.3.4 The floors and walls of warehouses for storing raw and auxiliary materials shall be made of cement or other impervious materials, and the warehouses shall be clean and dry, with fire prevention, moistureproof, rodent prevention, insect prevention and proper ventilation facilities. 5.4 Sanitary Facilities 5.4. 1 Water Supply System 5.4. 1. 1 Winery should have enough domestic water meeting the requirements of GB 5749. When necessary, water storage equipment can be equipped, and water storage equipment should have pollution prevention measures. 5.4. 1.2 Water used for cooling, fire fighting, refrigeration, etc., which is not in contact with alcohol, must be transported by a separate pipeline, and shall not be cross-connected with the drinking water system, and eye-catching signs with obvious colors shall be set at appropriate positions of the pipeline to distinguish it from the production water (including drinking water) pipeline. 5.4. 1.3 When using circulating water, corresponding technical measures must be taken to ensure that the water quality reaches the specified standards. 5.4.2 Waste water and waste gas treatment system The factory must have a waste water and waste gas treatment system, which should be inspected, maintained and kept in good working condition. The discharge of waste water and waste gas shall comply with the provisions of GBJ 4. 5.4.3 The dressing room factory must have a dressing room suitable for the number of people in the production workshop. The dressing room should be connected with the workshop and equipped with lockers. 5.4.4 The toilet and bathroom factory shall be equipped with toilets and bathrooms suitable for the number of employees. Toilets and bathrooms should be properly located, clean and odorless, and doors and windows should not be directly opened to the production workshop. The toilet must be equipped with screen windows and screen doors, and the ground should be flat to facilitate cleaning and disinfection. It should be flushed and equipped with hand washing facilities. The water gate switch is a foot switch, and the dado is made of light-colored tiles or waterproof corresponding materials. 5.4.5 The washing room in the production area of hand washing and disinfection facilities should be equipped with pedal hand washing equipment, hot and cold water, warm air drying equipment (or toilet paper), cleaning agents and disinfectants for washing, and waste paper storage boxes to maintain hygiene. 5.4.6 The lighting factory should have sufficient lighting and natural lighting, the lamps in the workshop should have safety shields, and the fermentation, filling and packaging workshops and finished product warehouses should use explosion-proof lamps. Local lighting can be added to each inspection process. 5.4.7 The ventilation and dust removal workshop should have good ventilation and dust removal facilities to keep the air circulation and temperature and humidity appropriate. If steam or cooking is used for heating, local exhaust equipment should be installed in the workshop, and effective dust removal and ventilation equipment should be installed in the workshop with more dust.