GB/T 38574-2020 PDF English
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB/T 38574-2020 | English | 105 |
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General technical requirement for two-dimensional code of food traceability
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GB/T 38574-2020: General technical requirement for two-dimensional code of food traceability---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GBT38574-2020
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.040
X 07
General technical requirement for two-dimensional code of
food traceability
ISSUED ON: MARCH 31, 2020
IMPLEMENTED ON: APRIL 01, 2021
Issued by: State Administration for Market Regulation;
Standardization Administration of the People's Republic of China.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative references ... 4
3 Terms and definitions... 4
4 Use principles and goals of two-dimensional code of food traceability ... 4
5 Requirements for data of two-dimensional code of food traceability ... 5
6 Requirements for management of two-dimensional code of food traceability ... 8
Bibliography... 9
General technical requirement for two-dimensional code of
food traceability
1 Scope
This Standard specifies the use principles, objectives, data content and management
requirements for two-dimensional code of food traceability.
This Standard applies to the application of two-dimensional code of food traceability in
food traceability systems.
2 Normative references
The following referenced documents are indispensable for the application of this
document. For dated references, only the edition cited applies. For undated references,
the latest edition of the referenced document (including any amendments) applies.
GB/T 12905, Bar code terminology
GB/T 23704, Two-dimensional bar code symbol print quality test
GB/T 33993, Two-dimensional code for commodity
3 Terms and definitions
For the purposes of this document, the terms and definitions defined in GB/T 12905,
GB/T 33993 as well as the followings apply.
3.1 two-dimensional code of food traceability
A two-dimensional code that carries key information for food traceability.
4 Use principles and goals of two-dimensional code of food
traceability
4.1 Use principles
The principles for using two-dimensional code of food traceability shall include:
a) Record the traceability information of food raw materials, production and
processing technology, circulation, product characteristics;
b) Realize effective information verification;
c) Provide online inquiries for consumers.
4.2 Use goals
The goals for using two-dimensional code of food traceability shall include but not be
limited to:
a) Record or identify food processing information and form product identification;
b) Identify the responsibilities of each link in the production, distribution and sales
process;
c) Help consumers to realize online inquiries;
d) Provide traceability technical support for related supervision and services.
5 Requirements for data of two-dimensional code of food
traceability
5.1 Requirements for data of two-dimensional code of food traceability
5.1.1 Requirements for traceability data for procurement of raw materials
The mandatory contents of the raw and auxiliary material procurement traceability data
in the two-dimensional code of food traceability include:
a) Name of raw material;
b) Production date/production batch number;
c) Manufacturer or supplier.
The optional contents of the raw and auxiliary material procurement traceability data in
the two-dimensional code of food traceability include:
a) Specification, quantity and purchase date of raw and auxiliary materials;
b) Inspection basis and inspection report of raw and auxiliary materials;
c) Storage conditions and shelf life of raw and auxiliary materials.
5.1.2 Requirements for traceability data in food production and processing
information of the consignee;
e) For food that needs to be refrigerated, frozen or stored under other special
conditions, its transportation conditions (such as temperature, humidity) shall be
monitored.
6 Requirements for management of two-dimensional code of
food traceability
6.1 Requirements for preparation of two-dimensional code of food traceability
The two-dimensional code system stipulated by national standards such as GB/T 33993,
GB/T 21049, and GB/T 18284 can be used for the two-dimensional code of food
traceability.
6.2 Requirements for marking of two-dimensional code of food traceability
The two-dimensional code of food traceability shall correspond one-to-one with the
identification object and be attached to the position specified by the traced object.
6.3 Requirements for symbol size of two-dimensional code of food traceability
The symbol size of the two-dimensional code of food traceability shall be selected
according to the relevant coding standards, printing area, layout design, reading device
and system allowability. If necessary, relevant adaptation experiments are required. The
minimum module size shall not be less than 0.254mm.
6.4 Requirements for quality of wo-dimensional code of food traceability
The determination of the quality of the two-dimensional code of food traceability shall
be carried out in accordance with GB/T 23704 and the corresponding code system
standards.
Including but not limited to the following situations:
a) The barcode shall be free from deinking, pollution and distortion. The edges are
clear, without hair and halo or curvature;
b) The barcode shall be clear and easy to identify, and not easily damaged by factors
such as food handling, collision and friction;
c) The selection of reading equipment shall be based on the resolution of the two-
dimensional barcode image read. It shall meet the relevant requirements in terms
of resolution, scanning attributes, barcode symbol length, and code recognition
rate.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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