GB 31663-2025 English PDFUS$179.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. GB 31663-2025: National food safety standard - Hygienic code for catering service of railway passenger trains Status: Valid
Basic dataStandard ID: GB 31663-2025 (GB31663-2025)Description (Translated English): National food safety standard - Hygienic code for catering service of railway passenger trains Sector / Industry: National Standard Classification of Chinese Standard: C53 Word Count Estimation: 9,940 Date of Issue: 2025-09-02 Issuing agency(ies): National Health Commission; State Administration for Market Regulation GB 31663-2025: National food safety standard - Hygienic code for catering service of railway passenger trains---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/GB31663-2025 National Standards of the People's Republic of China National Food Safety Standards Hygiene Standards for Catering Services on Railway Passenger Trains Published on 2025-09-02 Implemented on 2026-09-02 National Health Commission of the People's Republic of China State Administration for Market Regulation issued National Food Safety Standards Hygiene Standards for Catering Services on Railway Passenger Trains 1.Scope This standard specifies the procedures for food procurement, acceptance, storage, distribution, food car processing, and supply services during the catering service process on railway passenger trains. Basic requirements and management guidelines for food safety in venues, facilities, equipment, and personnel. This standard applies to catering services on railway passenger trains. 2.Terms and Definitions The terms and definitions in GB 31654 and the following terms and definitions apply to this standard. 2.1 Dining Cart Train carriages that provide catering services to passengers during railway passenger train operations. 2.2 Pre-prepared meals on railway passenger trains Prefabricated products are centrally produced, processed, and distributed to railway passenger trains at designated production and processing sites using hot-chain or cold-chain processes. The meals include hot packaged meals, refrigerated packaged meals, and frozen packaged meals. 2.3 Online Meal Ordering on Railway Passenger Trains Passengers book meals through the railway internet platform, which are then delivered and distributed to passengers on the train by railway delivery companies. 2.4 Food Transfer Warehouse Pre-prepared meals and online meal orders for railway passenger trains are transported to the station and temporarily stored before being delivered to the train. The warehouse. 3.Venue and Layout 3.1 General Requirements It should comply with the relevant provisions of GB 31654, and appropriate measures should be taken to control food safety risks based on the characteristics of railway passenger trains. 3.2 Food cart and layout 3.2.1 Trains that provide catering services should have a dining car, and the catering service capacity should meet the processing and supply needs. 3.2.2 The dining car should be located in the middle of the passenger train formation to facilitate the delivery of meals to the carriages on both sides and meet the time limit requirements for meal delivery. 3.2.3 Food carts should be designed and manufactured as a whole. The food processing area should be rationally laid out according to the food storage, processing, and supply process, and corresponding food storage facilities should be set up. The area is divided into storage area, processing and cooking area, finished product area, and tableware cleaning, disinfection and sanitation area, with clear signage to avoid cross-contamination. 3.3 Food Transfer Warehouse and Layout 3.3.1 It is advisable to set up within the railway station area, in a clean environment, and away from pollution sources such as garbage and sewage treatment plants. 3.3.2 The building structure should be kept in good condition and rationally laid out according to the food storage and supply process. Independent areas or facilities should be designated for storing and cleaning [items/facilities]. The tools and utensils used should be positioned in a way that will not contaminate the food. 4.Facilities and Equipment 4.1 General Requirements It should comply with the relevant provisions of GB 31654, and appropriate measures should be taken to control food safety risks based on the characteristics of railway passenger trains. 4.2 Facilities and equipment of the dining car 4.2.1 It should have facilities for water supply, drainage, power supply, and ventilation, and these facilities should be in good working order. 4.2.2 Facilities and equipment for handwashing, cleaning, disinfection, refrigeration, freezing, heating, hot refrigeration, storage, and processing should be provided. Refrigeration and freezing facilities... The configuration of facilities should be adapted to the quantity of food raw materials, semi-finished products and finished products supplied and their storage conditions. 4.2.3 Food containers, tools, and facilities and equipment such as hot storage, cold storage, freezing, and cabinets on the dining cart should be clearly labeled. All types of facilities... Equipment, cabinets, tools, etc. should be stored in categories and locations to prevent cross-contamination. 4.2.4 A dedicated storage and cleaning cabinet for tableware should be provided. 4.2.5 The food heating equipment in the dining cart should be in good working order and safe to use. 4.2.6 Appropriate facilities should be provided at the floor drains, roof vents, and gaps in the walls of the dining car to prevent rodents and other harmful organisms from entering. 4.3 Facilities and equipment of food transfer warehouse 4.3.1 In accordance with the requirements for food storage and distribution, equip facilities and equipment for storage, distribution, heating, refrigeration, freezing, cleaning and disinfection to meet food safety standards. All requirements. 4.3.2 Ventilation and exhaust devices should be provided to keep the area dry, and shading facilities should be provided if necessary. 4.3.3 Shelves suitable for storing goods in transit boxes (bags) should be provided. 4.3.4 Facilities that meet the requirements for cleaning and disinfection of employees' hands, food utensils, and tools should be provided. 4.3.5 Appropriate pest control facilities should be provided as needed to prevent the invasion of pests. 4.4 Facilities and equipment for transportation and distribution 4.4.1 Special tools (boxes, bags, vehicles) for food delivery should be provided. 4.4.2 The container of the transport vehicle should be sealed, and the material of the delivery box (bag) should meet the requirements of food safety and facilitate cleaning and disinfection. 4.5 Temperature control requirements for facilities and equipment Storage, transportation, and distribution facilities and equipment with temperature requirements should be equipped with temperature measuring devices that can display the internal temperature, and the temperature measuring devices should be calibrated regularly. 5.Procurement and Acceptance 5.1 Procurement 5.1.1 General Requirements 5.1.1.1 It shall comply with the relevant provisions of GB 31654. 5.1.1.2 A unified procurement and purchasing system should be established for the purchase of raw materials, semi-finished products, and finished products used in catering vehicles. This should be done in accordance with relevant national food safety regulations. The regulations stipulate the verification of relevant supporting documents and the establishment of supplier files. 5.1.1.3 Establish an evaluation system for suppliers of pre-prepared meals and online ordering services for railway passenger trains, and purchase qualified suppliers. Food supplied by the supplier. 5.1.1.4 Ready-to-eat fresh-cut fruits and vegetables purchased should be transported and stored under refrigeration. 5.1.2 Procurement of raw materials and semi-finished products for dining carts 5.1.2.1 Raw materials and semi-finished products used in catering carts shall meet the relevant requirements of food safety standards. 5.1.2.2 Food carts should purchase and select vegetables that have been pre-treated, washed, peeled or not peeled, cut or not cut, and packaged. 5.1.2.3 The outer packaging of semi-finished products should be labeled with information such as food name, processing time, storage conditions, shelf life, and production unit. 5.1.3 Procurement of pre-prepared meals for railway passenger trains 5.1.3.1 Suppliers with legal qualifications should be selected, and their production and processing capabilities, management systems, etc., should be evaluated. The food production and processing... Raw material quality control, production and processing environment, production and processing facilities and equipment, production and processing process, storage conditions, food sampling, and transportation and distribution capabilities. After on-site verification and comprehensive evaluation, qualified suppliers of pre-prepared meals for railway passenger trains will be determined. 5.1.3.2 The production and processing of pre-prepared meals for railway passenger trains shall comply with relevant standards and regulations, and meet the following conditions. a) Possesses automated packaging production lines; b) Enterprises producing and processing refrigerated and frozen meals should have food rapid cooling equipment, and the technical parameters should be able to meet the cooling rate and production capacity requirements. The quantity required; c) Finished product cold storage with temperature control and monitoring functions; d) Pre-prepared meal packaging materials on railway passenger trains shall comply with the provisions of national food safety standards. Packaging materials requiring microwave heating or other methods... The materials used for packaging should be suitable for the appropriate heating method, and the heating process should not affect food safety. e) Pre-prepared meals on railway passenger trains should be labeled with the meal name, production and processing date, storage conditions, shelf life/consumption period, and production information. Information about the business operator, etc. For pre-prepared meals that require heating before consumption, the heating method and requirements should be clearly labeled. f) The production and processing date of pre-prepared meals on railway passenger trains that are refrigerated or heated should be marked with the hour and minute. 5.1.4 Procurement of food for online meal ordering on railway passenger trains 5.1.4.1 Suppliers with legal qualifications should be selected, and their processing capabilities and management systems should be evaluated. The food processing environment and processing procedures should also be assessed. On-site evaluations are conducted on facilities, equipment, and processing procedures, and qualified suppliers of food for online ordering on railway passenger trains are determined through comprehensive assessment. 5.1.4.2 The processing and preparation of food ordered through online catering on railway passenger trains shall comply with relevant standards and regulations, and meet the following conditions. a) Processing of online meal orders for designated railway passenger trains will begin 1 hour before the train's arrival at the station and must be completed within 30 minutes; b) The types of food ordered online on railway passenger trains should meet the specific requirements of railway catering, and raw food and food containing animal ingredients should not be served. Cold foods; c) Food ordered online on railway passenger trains should be in sealed, well-packaged containers to prevent odors, spills, and food contamination; d) Food ordered online on railway passenger trains must be labeled with the food name, processing time, consumption period, and information about the processing and preparation unit. Instructions for consumption should be clearly indicated. e) Food ordered online on railway passenger trains should be subject to food safety seal management. 5.2 Acceptance 5.2.1 General Requirements It should comply with the relevant provisions of GB 31654. 5.2.2 Acceptance of food used in dining carts 5.2.2.1 Acceptance standards for purchased food and food-related products should be established. 5.2.2.2 Sensory inspection should be conducted on every batch of food and raw materials purchased. Products that fail the inspection should be rejected, and proper procedures should be followed. Record. 5.2.2.3 A thorough inspection should be conducted on the raw materials and semi-finished products used in the self-made meals from the food carts to check for discrepancies between invoices and actual products, unprocessed or unpackaged vegetables, and other defects. Incomplete or unclear product labeling information, etc. 5.2.2.4 For pre-prepared meals on railway passenger trains, the focus of inspection should be on whether there is damaged packaging, incomplete or unclear labeling, or absence of production/processing dates. Issues such as expired products, excessive transportation temperature, and discrepancies between goods and invoices. 5.2.2.5 When inspecting hot, cold, and frozen pre-prepared meals, the inspection time should be minimized to reduce changes in food surface temperature. Acceptance is considered合格 (qualified/passed). Afterwards, refrigerated and frozen pre-prepared meals should be promptly transferred from the transport vehicle to the refrigerated and frozen cabinets of the catering truck. 5.2.2.6 For food ordered online on railway passenger trains, the focus should be on checking for damaged outer packaging, incomplete seals, or other issues. 5.2.3 Food Acceptance at Meal Transfer Warehouse 5.2.3.1 For pre-prepared meals on railway passenger trains, the internal temperature of the insulated container should be checked, and for meals requiring refrigeration or freezing, the number of ice packs should also be checked. Can it meet the storage requirements? 5.2.3.2 Railway passenger train online meal delivery personnel should clearly label the type, quantity, processing time, and consumption deadline of the delivered meals. Passenger train information is checked, and orders from different merchants on the same train are repackaged. 6.Storage 6.1 General Requirements It should comply with the relevant provisions of GB 31654. 6.2 Food storage for dining carts 6.2.1 Food ingredients and semi-finished products should be stored in cabinets or on shelves, and should not be in direct contact with the ground. Food ingredients and semi-finished products should be stored separately. Store in the designated area. 6.2.2 Food ingredients, semi-finished products, and pre-prepared meals for railway passenger trains that require hot, cold, or frozen storage should be stored separately in hot, cold, or frozen storage locations. The storage temperature in the freezer should meet the specified requirements. 6.3 Food storage in meal transfer warehouses 6.3.1 Stored food should be kept at an appropriate distance from walls and the ground to prevent harmful organisms from hiding and to facilitate air circulation. 6.3.2 Foods in different forms should be separated using containers or individual packaging. Containers and packaging should be airtight to prevent food contamination. pollute. 6.3.3 Pre-prepared meals on railway passenger trains shall be stored in accordance with the storage conditions indicated on the label. 6.3.4 Storage equipment, tools, containers, etc., should be kept clean and hygienic. 7.Transportation and Distribution 7.1 It shall comply with the relevant provisions of GB 31654 or GB 31605. 7.2 Specialized equipment and tools (boxes, bags, vehicles) for food delivery should be kept clean and regularly cleaned and disinfected. Toxic or hazardous materials should not be transported or delivered. Quality, to prevent food contamination. 7.3 Before delivery, ensure that the food packaging is intact and clean, the labeling information is complete, and the food temperature meets the requirements. 7.4 When transporting different foods on the same means of transport, they should be properly packaged, separated, or isolated. They should be stored in an area that meets the temperature requirements for food storage. 7.5 During delivery, ready-to-eat foods and non-ready-to-eat foods, foods requiring refrigeration and hot foods should be separated to prevent direct consumption. Food is contaminated; ensure that the temperature of different types of food meets the corresponding requirements. 7.6 Loading and unloading times should be strictly controlled. When opening containers, the ambient temperature should be strictly controlled and the operation time minimized to prevent food temperatures from exceeding limits. Outside the prescribed scope. ...... 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