National Health Commission and State Administration for Market Regulation
Issued on:
2020-09-11
Implemented on:
2021-3-11
Status:
valid
Language:
English
File Format:
PDF
Word Count:
2000 words
Price(USD):
60.0
Delivery:
via email in 1 business day
Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
National food safety standard —
Hygienic specification for food cold chain logistics
1 Scope
This standard specifies the basic requirements, handover, transportation and distribution, storage, personnel and management system, traceability and recall, document management and other requirements and management guidelines in the process of food cold chain logistics.
This standard is applicable to the logistics process of all kinds of food that needs temperature control after leaving the factory and before selling.
2 Terms and definitions
2.1
food cold chain logistics
a logistics project that takes temperature control as the main means to keep food in the required temperature and humidity range from delivery to sale
2.2
handover
link in the process of cold chain logistics, including the handover of warehousing, ex-warehousing and distribution, etc.
3 Basic requirements
3.1 Cold storage, transportation facilities or other facilities and equipment that meet the temperature and humidity requirements of cold chain food storage shall be provided. Cold storage, transportation facilities and other facilities and equipment shall be equipped with temperature and humidity monitoring, recording, alarm and control devices, and the monitoring devices shall be checked and recorded regularly. Facilities and equipment shall be easy to rinse, disinfect, inspect and maintain.
3.2 The cold storage shall be equipped with a closed platform with auxiliary refrigerating system or buffer zone of heat preservation conditions, and at the same time, there shall be anti-collision sealing facilities at the docking place with vehicles. The cold storage door shall be equipped with a device for limiting cold and heat transfer, and shall be provided with anti-lock devices and warning signs.
3.3 Water-proof, rust-proof and corrosion-resistant materials shall be used for the transportation facilities compartment, and the interior of the compartment shall be kept clean, non-toxic, harmless, pollution-free and odor-free. The refrigerating performance of transportation facilities shall be checked and recorded regularly.
3.4 An information system matching with storage and transportation shall be established, and the informatization system shall have corresponding modules for storage and transportation management.
3.5 Food that needs temperature and humidity control shall meet the temperature and humidity requirements specified in its label or relevant standards in the logistics process.
3.6 When food cold chain logistics is related to public health events, corresponding preventive and disposal measures shall be taken in time according to the requirements of relevant departments, and relevant areas and items shall be cleaned and disinfected in accordance with relevant requirements, and frequent contact parts shall be appropriately disinfected to prevent people, environment and food related to cold chain logistics from being contaminated.
4 Handover
4.1 The handover environment shall meet the requirements for food safety and establish a clean and hygienic management system.
4.2 During handover, check the food status, and confirm that the food logistics packaging is complete, clean, contamination-free and odor-free.
4.3 During handover, the information such as food type, quantity and temperature shall be confirmed. Loading and unloading shall be carried out as soon as possible after confirmation, and the handover record shall be made.
4.4 During handover, the surface temperature of the outer box or inner packing of food shall be measured and recorded; if the surface temperature exceeds the specified range, the center temperature of food shall also be measured.
4.5 During handover, the working environment temperature shall be strictly controlled and the working time shall be shortened as far as possible to prevent the food temperature from exceeding the specified range. If there is no closed platform, the compartment door shall be closed at any time during loading and unloading.
4.6 During handover, check whether the environmental temperature of the transportation facilities meets the requirements of temperature control. During the handover of warehousing and distribution, the whole temperature record shall also be checked; during handover of ex-warehousing, the temperature records in the warehouse shall also be checked. When the temperature or food condition is abnormal, it shall not be accepted.
4.7 When food cold chain logistics is related to public health events, outer package of food and related tools and articles for handover shall be cleaned and disinfected.
1 Scope
2 Terms and definitions
3 Basic requirements
4 Handover
5 Transportation and distribution
6 Storage
7 Personnel and management system
8 Traceability and recall
9 Document management
Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
National food safety standard —
Hygienic specification for food cold chain logistics
1 Scope
This standard specifies the basic requirements, handover, transportation and distribution, storage, personnel and management system, traceability and recall, document management and other requirements and management guidelines in the process of food cold chain logistics.
This standard is applicable to the logistics process of all kinds of food that needs temperature control after leaving the factory and before selling.
2 Terms and definitions
2.1
food cold chain logistics
a logistics project that takes temperature control as the main means to keep food in the required temperature and humidity range from delivery to sale
2.2
handover
link in the process of cold chain logistics, including the handover of warehousing, ex-warehousing and distribution, etc.
3 Basic requirements
3.1 Cold storage, transportation facilities or other facilities and equipment that meet the temperature and humidity requirements of cold chain food storage shall be provided. Cold storage, transportation facilities and other facilities and equipment shall be equipped with temperature and humidity monitoring, recording, alarm and control devices, and the monitoring devices shall be checked and recorded regularly. Facilities and equipment shall be easy to rinse, disinfect, inspect and maintain.
3.2 The cold storage shall be equipped with a closed platform with auxiliary refrigerating system or buffer zone of heat preservation conditions, and at the same time, there shall be anti-collision sealing facilities at the docking place with vehicles. The cold storage door shall be equipped with a device for limiting cold and heat transfer, and shall be provided with anti-lock devices and warning signs.
3.3 Water-proof, rust-proof and corrosion-resistant materials shall be used for the transportation facilities compartment, and the interior of the compartment shall be kept clean, non-toxic, harmless, pollution-free and odor-free. The refrigerating performance of transportation facilities shall be checked and recorded regularly.
3.4 An information system matching with storage and transportation shall be established, and the informatization system shall have corresponding modules for storage and transportation management.
3.5 Food that needs temperature and humidity control shall meet the temperature and humidity requirements specified in its label or relevant standards in the logistics process.
3.6 When food cold chain logistics is related to public health events, corresponding preventive and disposal measures shall be taken in time according to the requirements of relevant departments, and relevant areas and items shall be cleaned and disinfected in accordance with relevant requirements, and frequent contact parts shall be appropriately disinfected to prevent people, environment and food related to cold chain logistics from being contaminated.
4 Handover
4.1 The handover environment shall meet the requirements for food safety and establish a clean and hygienic management system.
4.2 During handover, check the food status, and confirm that the food logistics packaging is complete, clean, contamination-free and odor-free.
4.3 During handover, the information such as food type, quantity and temperature shall be confirmed. Loading and unloading shall be carried out as soon as possible after confirmation, and the handover record shall be made.
4.4 During handover, the surface temperature of the outer box or inner packing of food shall be measured and recorded; if the surface temperature exceeds the specified range, the center temperature of food shall also be measured.
4.5 During handover, the working environment temperature shall be strictly controlled and the working time shall be shortened as far as possible to prevent the food temperature from exceeding the specified range. If there is no closed platform, the compartment door shall be closed at any time during loading and unloading.
4.6 During handover, check whether the environmental temperature of the transportation facilities meets the requirements of temperature control. During the handover of warehousing and distribution, the whole temperature record shall also be checked; during handover of ex-warehousing, the temperature records in the warehouse shall also be checked. When the temperature or food condition is abnormal, it shall not be accepted.
4.7 When food cold chain logistics is related to public health events, outer package of food and related tools and articles for handover shall be cleaned and disinfected.
Contents of GB 31605-2020
1 Scope
2 Terms and definitions
3 Basic requirements
4 Handover
5 Transportation and distribution
6 Storage
7 Personnel and management system
8 Traceability and recall
9 Document management
