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Beverage Production License Management Standards
Introduction
Beverage products subject to food production license management refer to products that are quantitatively packaged, can be drunk directly or mixed with water, and have an ethanol content not exceeding 0.5% by mass. They include:
Scope of License
Bottled/Barreled Drinking Water
Water that is directly sourced from the surface, underground or public water supply system, processed and sealed in packaging materials for direct drinking. Category number: 0601.
- Drinking natural mineral water
- Packaged drinking water:
- Drinking purified water
- Drinking natural spring water
- Drinking natural water
- Other drinking water
Natural Mineral Water
Water that naturally emerges from deep underground or is drilled and collected, contains minerals/trace elements, is uncontaminated, and has stable chemical composition within natural periodic fluctuations.
Production Site Requirements
Required Areas
- Water treatment areas
- Filling protection areas
- Packaging areas
- Raw material warehouses
- Finished product warehouses
- Turnover container inspection area
Workshop Zones
| Zone | Description |
|---|---|
| Non-food areas | Offices, power equipment, etc. |
| General operation | Water treatment, storage, etc. |
| Quasi-clean | Batching, pre-packaging areas |
| Clean operation | Filling protection areas |
clean area Requirements
The filling protection area must filter and purify the air with an Air Filter device. Air cleanliness should reACH:
- 10,000 mesh when static (suspended particles, settling bacteria)
- 100 at filling point (or 1000 overall cleanliness)
Equipment Requirements
Essential Equipment
- Water storage equipment
- Water treatment systems
- Cleaning/disinfection systems
- Fully automatic filling/capping
- Automatic coding equipment
- Sterilization equipment
- Inspection equipment
Water Treatment Equipment
Process Control Requirements
Water Source Control
Public water systems: Monitor pH, conductivity, residual gas
Non-public systems: Monitor water quality fluctuations (temperature, etc.)
Minimum monitoring: Once each in flood/dry seasons
Filtration Control
Regular monitoring of filter effects
Membrane filters require integrity monitoring
Regular replacement and backwashing
Sterilization Control
- Ozone: Control concentration to minimize bromate
- UV: Monitor intensity, replace when needed
- Filtration: Regular membrane replacement
Filling Control
- Foreign matter control devices
- Temperature/volume control
- Capping torque/pressure parameters
- Post-filling inspection
Personnel & Management Systems
Personnel Requirements
All personnel must:
- Obtain health certificates before employment
- Undergo annual health checks
- Includes:
- Food safety managers
- Technical staff
- Inspectors
- Production workers
Management Systems
- Supplier review system
- Purchase inspection records
- Production process management
- Hygiene monitoring
- Inspection management
- Type inspection every 6 months
Water Quality Standards
Public water systems: Must meet GB 5749 (Sanitary Standard for Drinking Water)
Non-public systems: Must meet GB 5749 source water requirements (except pH)
Natural mineral water: Must meet GB 8537 standards
Food additives: Must comply with GB 2760 standards
