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GB 31621-2014

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GB 31621-2014 英文版 300 购买 现货,9秒内自动发货PDF,有增值税发票。 食品安全国家标准 食品经营过程卫生规范 有效

   
标准详细信息 GB 31621-2014; GB31621-2014
中文名称: 食品安全国家标准 食品经营过程卫生规范
英文名称: National Standard
行业: 国家标准
中标分类: C53
国际标准分类: 67.020
字数估计: 5,000
发布日期: 24/12/2014
实施日期: 24/5/2015
归口单位: 国家卫生和计划生育委员会
标准依据: 卫计委公告2014年第21号
发布机构: 中华人民共和国国家卫生和计划生育委员会
范围: 本标准规定了食品采购、运输、验收、贮存、分装与包装、销售等经营过程中的食品安全要求。本标准适用于各种类型的食品经营活动。本标准不适用于网络食品交易、餐饮服务、现制现售的食品经营活动。

GB 31621-2014
(National food safety standard.Health food business process specification)
中华人民共和国国家标准
食品安全国家标准
食品经营过程卫生规范
2014-12-24发布
2015-05-24实施
中 华 人 民 共 和 国
国家卫生和计划生育委员会 发 布
食品安全国家标准
食品经营过程卫生规范
1 范围
本标准规定了食品采购、运输、验收、贮存、分装与包装、销售等经营过程中的食品安全要求。
本标准适用于各种类型的食品经营活动。
本标准不适用于网络食品交易、餐饮服务、现制现售的食品经营活动。
2 采购
2.1 采购食品应依据国家相关规定查验供货者的许可证和食品合格证明文件,并建立合格供应商
档案。
2.2 实行统一配送经营方式的食品经营企业,可以由企业总部统一查验供货者的许可证和食品合格证
明文件,进行食品进货查验记录。
2.3 采购散装食品所使用的容器和包装材料应符合国家相关法律法规及标准的要求。
3 运输
3.1 运输食品应使用专用运输工具,并具备防雨、防尘设施。
3.2 根据食品安全相关要求,运输工具应具备相应的冷藏、冷冻设施或预防机械性损伤的保护性设施
等,并保持正常运行。
3.3 运输工具和装卸食品的容器、工具和设备应保持清洁和定期消毒。
3.4 食品运输工具不得运输有毒有害物质,防止食品污染。
3.5 运输过程操作应轻拿轻放,避免食品受到机械性损伤。
3.6 食品在运输过程中应符合保证食品安全所需的温度等特殊要求。
3.7 应严格控制冷藏、冷冻食品装卸货时间,装卸货期间食品温度升高幅度不超过3℃。
3.8 同一运输工具运输不同食品时,应做好分装、分离或分隔,防止交叉污染。
3.9 散装食品应采用符合国家相关法律法规及标准的食品容器或包装材料进行密封包装后运输,防止
运输过程中受到污染。
4 验收
4.1 应依据国家相关法律法规及标准,对食品进行符合性验证和感官抽查,对有温度控制要求的食品
应进行运输温度测定。
4.2 应查验食品合格证明文件,并留存相关证明。食品相关文件应属实且与食品有直接对应关系。具
有特殊验收要求的食品,需按照相关规定执行。
4.3 应如实记录食品的名称、规格、数量、生产日期、保质期、进货日期以及供货者的名称、地址及联系
方式等信息。记录、票据等文件应真实,保存期限不得少于食品保质期满后6个月;没有明确保质期的,
保存期限不得少于两年。
4.4 食品验收合格后方可入库。不符合验收标准的食品不得接收,应单独存放,做好标记并尽快处理。
5 贮存
5.1 贮存场所应保持完好、环境整洁,与有毒、有害污染源有效分隔。
5.2 贮存场所地面应做到硬化,平坦防滑并易于清洁、消毒,并有适当的措施防止积水。
5.3 应有良好的通风、排气装置,保持空气清新无异味,避免日光直接照射。
5.4 对温度、湿度有特殊要求的食品,应确保贮存设备、设施满足相应的食品安全要求,冷藏库或冷冻
库外部具备便于监测和控制的设备仪器,并定期校准、维护,确保准确有效。
5.5 贮存的物品应与墙壁、地面保持适当距离,防止虫害藏匿并利于空气流通。
5.6 生食与熟食等容易交叉污染的食品应采取适当的分隔措施,固定存放位置并明确标识。
5.7 贮存散装食品时,应在贮存位置标明食品的名称、生产日期、保质期、生产者名称及联系方式等
内容。
5.8 应遵循先进先出的原则,定期检查库存食品,及时处理变质或超过保质期的食品。
5.9 贮存设备、工具、容器等应保持卫生清洁,并采取有效措施(如纱帘、纱网、防鼠板、防蝇灯、风幕等)
防止鼠类昆虫等侵入,若发现有鼠类昆虫等痕迹时,应追查来源,消除隐患。
5.10 采用物理、化学或生物制剂进行虫害消杀处理时,不应影响食品安全,不应污染食品接触表面、设
备、工具、容器及包装材料;不慎污染时,应及时彻底清洁,消除污染。
5.11 清洁剂、消毒剂、杀虫剂等物质应分别包装,明确标识,并与食品及包装材料分隔放置。
5.12 应记录食品进库、出库时间和贮存温度及其变化。
6 销售
6.1 应具有与经营食品品种、规模相适应的销售场所。销售场所应布局合理,食品经营区域与非食品
经营区域分开设置,生食区域与熟食区域分开,待加工食品区域与直接入口食品区域分开,经营水产品
的区域应与其他食品经营区域分开,防止交叉污染。
6.2 应具有与经营食品品种、规模相适应的销售设施和设备。与食品表面接触的设备、工具和容器,应
使用安全、无毒、无异味、防吸收、耐腐蚀且可承受反复清洗和消毒的材料制作,易于清洁和保养。
6.3 销售场所的建筑设施、温度湿度控制、虫害控制的要求应参照5.1~5.5、5.9、5.10的相关规定。
6.4 销售有温度控制要求的食品,应配备相应的冷藏、冷冻设备,并保持正常运转。
6.5 应配备设计合理、防止渗漏、易于清洁的废弃物存放专用设施,必要时应在适当地点设置废弃物临
时存放设施,废弃物存放设施和容器应标识清晰并及时处理。
6.6 如需在裸露食品的正上方安装照明设施,应使用安全型照明设施或采取防护措施。
6.7 肉、蛋、奶、速冻食品等容易腐败变质的食品应建立相应的温度控制等食品安全控制措施并确保落
实执行。
6.8 销售散装食品,应在散装食品的容器、外包装上标明食品的名称、成分或者配料表、生产日期、保质
期、生产经营者名称及联系方式等内容,确保消费者能够得到明确和易于理解的信息。散装食品标注的
生产日期应与生产者在出厂时标注的生产日期一致。
6.9 在经营过程中包装或分装的食品,不得更改原有的生产日期和延长保质期。包装或分装食品的包
装材料和容器应无毒、无害、无异味,应符合国家相关法律法规及标准的要求。
6.10 从事食品批发业务的经营企业销售食品,应如实记录批发食品的名称、规格、数量、生产日期或者
生产批号、保质期、销售日期以及购货者名称、地址、联系方式等内容,并保存相关票据。记录和凭证保
存期限不得少于食品保质期满后6个月;没有明确保质期的,保存期限不得少于两年。
7.1 当发现经营的食品不符合食品安全标准时,应立即停止经营,并有效、准确地通知相关生产经营者
和消费者,并记录停止经营和通知情况。
7.2 应配合相关食品生产经营者和食品安全主管部门进行相关追溯和召回工作,避免或减轻危害。
7.3 针对所发现的问题,食品经营者应查找各环节记录、分析问题原因并及时改进。
8 卫生管理
8.1 食品经营企业应根据食品的特点以及经营过程的卫生要求,建立对保证食品安全具有显著意义的
关键控制环节的监控制度,确保有效实施并定期检查,发现问题及时纠正。
8.2 食品经营企业应制定针对经营环境、食品经营人员、设备及设施等的卫生监控制度,确立内部监控
的范围、对象和频率。记录并存档监控结果,定期对执行情况和效果进行检查,发现问题及时纠正。
洁,防止污染食品。
8.4 使用卫生间、接触可能污染食品的物品后,再次从事接触食品、食品工具、容器、食品设备、包装材
料等与食品经营相关的活动前,应洗手消毒。
8.5 在食品经营过程中,不应饮食、吸烟、随地吐痰、乱扔废弃物等。
8.6 接触直接入口或不需清洗即可加工的散装食品时应戴口罩、手套和帽子,头发不应外露。
9 培训
9.1 食品经营企业应建立相关岗位的培训制度,对从业人员进行相应的食品安全知识培训。
9.2 食品经营企业应通过培训促进各岗位从业人员遵守国家相关法律法规及标准,增强执行各项食品
安全管理制度的意识和责任,提高相应的知识水平。
培训记录。当食品安全相关的法规及标准更新时,应及时开展培训。
9.4 应定期审核和修订培训计划,评估培训效果,并进行常规检查,以确保培训计划的有效实施。
10 管理制度和人员
10.1 食品经营企业应配备食品安全专业技术人员、管理人员,并建立保障食品安全的管理制度。
10.2 食品安全管理制度应与经营规模、设备设施水平和食品的种类特性相适应,应根据经营实际和实
施经验不断完善食品安全管理制度。
10.3 各岗位人员应熟悉食品安全的基本原则和操作规范,并有明确职责和权限报告经营过程中出现
的食品安全问题。
10.4 管理人员应具有必备的知识、技能和经验,能够判断潜在的危险,采取适当的预防和纠正措施,确
11 记录和文件管理
11.1 应对食品经营过程中采购、验收、贮存、销售等环节详细记录。记录内容应完整、真实、清晰、易于
识别和检索,确保所有环节都可进行有效追溯。
11.2 应如实记录发生召回的食品名称、批次、规格、数量、发生召回的原因及后续整改方案等内容。
11.3 应对文件进行有效管理,确保各相关场所使用的文件均为有效版本。
11.4 鼓励采用先进技术手段(如电子计算机信息系统),进行记录和文件管理。

GB 31621-2014
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
Food Safety National Standard -
Code of Hygienic Practice in Food Business Process
ISSUED ON. DECEMBER 24, 2014
IMPLEMENTED ON. MAY 24, 2015
Issued by. National Health and Family Planning Commission of the
People’s Republic of China
Table of Contents
1 Scope ... 3 
2 Procurement ... 3 
3 Transport ... 3 
4 Acceptance Check ... 4 
5 Storage ... 5 
6 Sales ... 6 
7 Product Traceability and Recall... 7 
8 Hygienic Management ... 7 
9 Training ... 8 
10 Management System and Personnel ... 8 
11 Record and File Management ... 9 
Food Safety National Standard -
Code of Hygienic Practice in Food Business Process
1 Scope
This Standard specifies food safety requirements during food business process,
including food procurement, transport, acceptance check, storage, sub-package and
package, and sales, etc.
This Standard is applicable to various types of food business activities.
This Standard is not applicable to certain food business activities, such as online food
transaction, catering services and on-site food-cooking and selling.
2 Procurement
2.1 During food procurement, suppliers’ licenses and food certification documents
shall be examined, and a file of qualified suppliers shall be established in accordance
with relevant national regulations.
2.2 In terms of food business enterprises that implement unified modes of distribution
and operation, the headquarters of these enterprises can uniformly examine suppliers’
licenses and food certification documents and keep a record of food procurement and
inspection.
2.3 Containers and packaging materials utilized for the procurement of bulk food shall
comply with the requirements of relevant national laws, regulations and standards.
3 Transport
3.1 Exclusive means of transport shall be utilized for food transport; rainproof and
dustproof devices are also indispensable.
3.2 In accordance with relevant food safety requirements, means of transport shall be
equipped with corresponding refrigerating and freezing equipment, or protective
devices that can prevent mechanical damages, and maintain normal operation of these
devices.
3.3 Means of transport, containers, instruments and equipment for food-loading and
unloading shall maintain clean; be sterilized at regular intervals.
respectively and explicitly indicated; they shall also be placed separately with food and
packaging materials.
5.12 The time of entering and exiting the inventory, the storage temperature and its
variation shall be recorded.
6 Sales
6.1 There shall be sales fields that are aligned with the variety and scale of food. Sales
fields shall be reasonably distributed; food business area shall be separated from non-
food business areas; raw food area shall be separated from cooked food area; food-
to-be-processed area shall be separated from ready-to-eat-food area; aquatic product
area shall be separated from other food business areas to prevent cross-contamination.
6.2 There shall be sales facilites and equipment that are aligned with the variety and
scale of food. Equipment, instruments and containers that contact the surface of food
shall be made of safe, non-toxic, odorless, anti-absorptive, corrosion-resistant and
easily-cleaned and maintained materials that can endure repeated cleaning and
sterilization.
6.3 The requirements of building facilities, temperature and humidity control, and pest
control of sales fields shall refer to relevant stipulations in 5.1 ~ 5.5, 5.9, 5.10.
6.4 The sales of food with the requirement of temperature control shall be equipped
with corresponding refrigerating and freezing equipment; maintain normal operation of
the equipment.
storage of wastes shall be equipped; temporary storage facilities shall be set up in
appropriate sites if necessary; facilities and containers for the storage of wastes shall
be explicitly indicated and timely handled.
6.6 If lighting facilities need to be installed directly above exposed food, safe lighting
facilities shall be utilized, or protective measures shall be adopted.
6.7 In terms of easily-deteriorated food, such as meat, egg, milk and frozen food,
corresponding food safety control measures, for example, temperature control, shall
be formulated and implemented.
6.8 In terms of the sales of bulk food, the name, ingredients or ingredient table,
manufacturers and operators shall be indicated on the external package to guarantee
that consumers can obtain explicit and well-understood information. Production date
indicated on bulk food shall be consistent with the production date indicated by
manufacturers before exit-factory.
8.4 After using the bathroom or contacting objects that might contaminate food, food
operators shall wash and sterilize their hands before engaging in food operation-
related activities that involve food, food instruments, containers, equipment and
packaging materials, etc.
8.5 During food operation, food operators shall not eat or drink anything, smoke, spit
8.6 When contacting ready-to-eat-food or bulk food that doesn’t need to be rinsed,
food operators shall wear a mask, gloves and a cap, and shall not expose their hairs.
9 Training
9.1 Food business enterprises shall establish relevant on-the-job training systems and
conduct trainings on food safety-related knowledge among their practitioners.
9.2 Through trainings, food business enterprises shall motivate practitioners on
various positions to comply with relevant national laws, regulations and standards,
reinforce their awareness and sense of responsibility of executing various food safety
management systems, and enhance their knowledge level in relevant fields.
enterprises shall formulate and implement annual food safety training plans; assess
food operators and keep a record of the trainings. When there’s an update of relevant
regulations and standards on food safety, food business enterprises shall conduct
trainings in time.
9.4 Food business enterprises shall examine and revise training plans at regular
intervals, evaluate the effect of the trainings and conduct regular inspections to
guarantee the effective implementation of the training plans.
10 Management System and Personnel
10.1 Food business enterprises shall be equipped with professional technicians and
guarantee food safety.
10.2 Food safety management systems shall be aligned with the scale of business,
the level of equipment and facilities, and the variety and characteristics of food;
continuously improve food safety management systems in accordance with the
practical situation of business and the experience accumulated in implementation.
10.3 Personnel of various positions shall be familiar with the fundamental principles
and operating specifications of food safety and undertake clarified responsibilities and
authorities to report food safety questions that emerge during the operation.
   
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