SB/T 10583-2011 English PDF

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SB/T 10583-2011: Technical requirement of trimmed vegetables during processing and distribution
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Basic data

Standard ID: SB/T 10583-2011 (SB/T10583-2011)
Description (Translated English): Technical requirement of trimmed vegetables during processing and distribution
Sector / Industry: Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard: X26
Classification of International Standard: 67.080.01
Word Count Estimation: 6,619
Date of Issue: 2011-07-07
Date of Implementation: 2011-11-01
Quoted Standard: GB 2762; GB 2763; GB/T 5009.199; GB 5749; GB/T 8855; NY/T 1655; NY/T 448; SB/T 10158
Regulation (derived from): ?Ministry of Commerce Announcement 2011 No.40
Issuing agency(ies): Ministry of Commerce of the People's Republic of China
Summary: This standard specifies the terms and definitions related to the processing and distribution of clean vegetables, facilities and equipment, processing and distribution, management and traceability requirements. This standard applies to fresh vegetables as raw materials Vegetable Processing and distribution.

SB/T 10583-2011: Technical requirement of trimmed vegetables during processing and distribution

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Technical requirement of trimmed vegetables during processing and distribution ICS 67.080.01 X26 Record number. 33160-2011 People's Republic of China domestic trade industry standard Clean vegetable processing and distribution technical requirements Published on.2011-07-07 2011-11-01 implementation Published by the Ministry of Commerce

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China. This standard was drafted. Beijing Jinxiu Dadi Agricultural Co., Ltd. (Test Center), the Ministry of Commerce Circulation Industry Promotion Center, Hebei North Fang College. The main drafters of this standard. Shang Yanfen, Zhao Haixiang, Chen Limei, Li Yicui, Zhu Yumei, Zhao Mengbin, Xiao Jing. Clean vegetable processing and distribution technical requirements

1 Scope

This standard specifies the terms and definitions, facilities and equipment, processing and distribution, management and traceability requirements for processing and distribution of clean vegetables. This standard applies to the processing and distribution of clean vegetables using fresh vegetables as raw materials.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article. Pieces. For undated references, the latest edition (including all amendments) applies to this document. GB 2762 food contaminant limit GB 2763 Maximum residue limit for pesticides in food Rapid detection of organophosphorus and carbamate pesticide residues in vegetables by GB/T 5009.199 GB 5749 Sanitary Standard for Drinking Water GB/T 8855 Fresh fruit and vegetable sampling method Rapid detection method for organophosphorus and carbamate pesticide residues on NY/T 448 vegetables NY/T 1655 General Guidelines for Vegetable Packaging Labeling SB/T 10158 General technical conditions for fresh vegetable packaging

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 Net dish trimmedvegetables According to the quality requirements of the products, after sorting and refurbishing, the vegetables that are inedible, such as old leaves, roots, and whiskers, are removed.

4 facilities and equipment

4.1 Processing and distribution sites should be kept away from pollution sources, with convenient transportation and abundant energy. 4.2 Processing and distribution sites should be reasonably arranged, and set up processing and distribution workshops, locker rooms, testing rooms, cold storage and waste disposal areas. Check The test room and cold storage should comply with the relevant standards. Waste should be used in special packaging and strictly distinguished from other packaging materials. 4.3 It has facilities such as dustproof, moisture proof, pollution prevention, insect proof, rodent prevention, ventilation and fire protection. Production water should meet the requirements of GB 5749 Provisions. 4.4 The processing and distribution workshop should adopt the divisional operation, which is divided into the receiving area, the area to be inspected, the turnover area, the processing operation area and the finished product according to the processing requirements. Storage area and shipping area. According to the requirements of different vegetables, control the temperature of the corresponding area, the general receiving area, turnover area, processing area temperature should be ≤ 25 ° C, into The temperature of the temporary storage area should be kept at a suitable temperature. 4.5 It should be equipped with necessary processing equipment and equipment, such as turnover boxes, cleaning equipment, disinfection equipment, trimming equipment, console, weighing equipment, packaging Machine, print label barcode machine, etc. 4.6 It is advisable to equip shipping equipment that meets the delivery requirements, such as intermodal pallets, forklifts, trolleys, box-type food delivery vehicles, refrigerated trucks, and insulated vehicles. ......

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