I. Product scope and certificate applicant
Tea products subject to food production license management include all green tea, black tea, oolong tea, yellow tea, white tea and black tea processed from fresh tea leaves, as well as 9 categories of products such as reprocessed scented tea, teabags and pressed tea. Fruit-flavored tea, health-care tea and various tea substitutes are not within the scope of certification.
The number of tea application units is 1. The product variety should be indicated on the production license, namely 1 or several kinds of green tea, black tea, oolong tea, yellow tea, white tea, black tea, scented tea, teabag and pressed tea; Tea packaging enterprises should indicate separately. The tea production license is valid for 3 years. Its product category number is 140 1.
Second, the basic production process and key control links
(1) Quality and safety problems that are easy to occur. 1. Fresh leaves, flowers and other raw materials are polluted by harmful and toxic substances, resulting in excessive pesticide residues and heavy metal contents in tea products. 2. In the process of tea processing, improper control of process parameters in each process affects the sanitary quality and quality of tea. 3. In the process of processing, transportation and storage, tea is easily polluted by equipment, utensils, places and personnel, which affects the quality and sanitary quality of tea.
(2) Key control links. Acceptance and treatment of raw materials, production technology and product storage.
Third, the necessary production resources
(1) origin.
1. The production site should be more than 50 meters away from garbage dumps, livestock farms, hospitals and septic tanks, more than 0/00 meter away from farmland where pesticides are frequently sprayed, and far away from industrial enterprises that discharge "three wastes".
2. The workshop area should not be less than 8 times of the equipment area. The floor should be hard, flat and smooth (at least cement floor), and the wall should be free of dirt. Clean the processing and packaging site at least 1 time before the tea season every year.
3 raw materials, auxiliary materials, semi-finished products and finished products should have enough warehouses or venues. Raw materials, auxiliary materials, semi-finished products and finished products should be placed separately and not mixed. The tea warehouse should be clean, dry and odorless, and no other items should be piled up.
(2) Necessary production equipment.
1. The production of green tea must be equipped with equipment for fixing, rolling and drying (manual and semi-manual famous tea depends on the production process).
2. Black tea production must be equipped with kneading and cutting (broken black tea), kneading and twisting (Kung Fu black tea, small black tea), stalk picking and drying equipment.
3. Oolong tea production must be equipped with enzyme fixation (shaking), enzyme fixation, rolling (Bao Qing) and drying equipment.
4. The production of yellow tea must have equipment for fixing and drying.
5. White tea production must have drying equipment.
6. Black tea production must be equipped with equipment for enzyme fixation, rolling and drying.
7. Scented tea processing must have screening and drying equipment.
8. Teabag processing must have automatic packaging equipment.
9. Pressing tea processing must have screening, boiler, pressing and drying equipment.
10. Refined processing (crude tea is processed into finished tea or scented tea blank) must be equipped with screening, air separation, stem selection and drying equipment. 1 1. Sub-packaging enterprises must have weighing, drying and packaging equipment.
Fourth, product-related standards
GB9679 Hygienic standard for tea; GB/T9833. 1 Pressing Camellia Brick Tea; GB/T9833.2 "Pressed Tea and Black Brick Tea"; GB/T9833.3 "Pressed Tea and Brick Tea"; GB/T9833.4 "Pressed Tea and Brick Tea"; GB/T9833.5 "Pressed Tea"; GB/T9833.6 "Pressed Tea"; GB/T9833.7 "Pressed Tea Jinjian Tea"; GB/T9833.8 "Pressing Tea, Rice and Brick Tea"; GB/T9833.9 "Pressed Tea and Green Brick Tea"; GB/T 13738. 1 the first set of black broken tea; GB/T 13738.2 the second set of broken red tea; GB/T 13738.4 the fourth set of broken red tea; GB/T 14456 green tea; GB 18650 Longjing Tea; GB 18665 Mengshan Tea; GB 18745 Wuyi rock tea; GB 18957 Dongting (Mountain) Biluochun Tea; GB 19460 Huangshan Mao Feng Tea; GB 19598 Anxi Tieguanyin; SB/T 10 167 qimen kungfu black tea; There are also relevant local standards; Effective enterprise filing standards.
Five, the relevant requirements of raw and auxiliary materials
(a) fresh leaves, flowers and other raw materials should be free from deterioration, odor and other plant leaves, flowers and sundries.
(two) raw tea and tea blank must meet the normal quality characteristics of this kind of tea products, and there is no odor, odor and mildew; No pigment, additives and other inclusions; Meet the requirements of relevant tea standards.
(three) tea packaging materials and containers should be dry, clean, non-toxic, harmless and tasteless, which will not affect the quality of tea. It meets the requirements of SB/T 10035 General Technical Conditions for Tea Sales and Packaging.
Six, the necessary factory inspection equipment
(1) sensory quality inspection: there should be an independent evaluation site, and its basic facilities and environmental conditions should comply with the relevant provisions of GB/T 18797-2002 Basic Conditions for Tea Sensory Evaluation Room. Evaluation equipment (dry evaluation table; Wet evaluation form; Comment on tea tray; Review cups and bowls; Spoon; Leaf box; The tea set; Timer, etc. ), should comply with the relevant provisions of SB/T10157-1993 "Tea Sensory Evaluation Method".
(2) Moisture inspection: there should be analytical balance (1mg), blower electrothermal constant temperature drying box, dryer, etc. Or a moisture analyzer.
(3) Net content inspection: electronic scale or balance.
(4) Powder and broken tea: there should be a device for measuring broken tea (this is not required by the implemented product standard). (5) Tea stems and non-tea inclusions: there should be electronic scales or scales that meet the corresponding requirements (product standards not required to be implemented in this project).
Seven, inspection items
The certification inspection, supervision inspection and ex-factory inspection of tea shall be carried out according to the inspection items listed in the table. The leading products of various types and varieties are inspected twice a year for the ex-factory inspection items marked with "*".
If you don't have the conditions of workshop and tea production equipment, I suggest you find a manufacturer with QS qualification to cooperate and purchase goods.