SB/T 10728-2012 English PDF

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SB/T 10728-2012: Technical requirements for perishable food cold chain. Fruit and vegetable
Status: Valid

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Basic data

Standard ID: SB/T 10728-2012 (SB/T10728-2012)
Description (Translated English): Technical requirements for perishable food cold chain. Fruit and vegetable
Sector / Industry: Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard: B08
Classification of International Standard: 65.020.01
Word Count Estimation: 16,147
Quoted Standard: GB 2762; GB 2763; GB/T 5600; GB 5749; GB/T 7392; GB 14881; GB 14930.2; GB/T 15233; GB/T 16470; GB/T 16471; GB/T 22918; JT/T 650; QC/T 450
Regulation (derived from): ?Ministry of Commerce Announcement 2012 No.47; Industry Standard Filing Announcement 2012 No.9 (Total No.153)
Issuing agency(ies): Ministry of Commerce of the People's Republic of China
Summary: This standard specifies the perishable fruits and vegetables food (hereinafter referred to as fruits and vegetables) in the pre-cooling, refrigerated, transportation, technical requirements and the link between marketing and other aspects, and packaging a

SB/T 10728-2012: Technical requirements for perishable food cold chain. Fruit and vegetable

---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 requirements for perishable food cold chain.Fruit and vegetable ICS 65.020.01 B08 Record number. 37165-2012 People's Republic of China domestic trade industry standard Perishable food cold chain technology requirements for fruits and vegetables Published on.2012-08-01 2012-11-01 implementation Published by the Ministry of Commerce

Content

Foreword III 1 Scope 1 2 Normative references 1 3 Terms and Definitions 1 4 General requirements 2 5 pre-cooling 2 6 Refrigerated 3 7 Refrigerated transport 3 8 sales 4 9 packaging, logo 4 Appendix A (informative) Vegetable sensory quality and cold chain technical parameters 5 Appendix B (informative appendix) Fruit sensory quality and cold chain technical parameters 9

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard was proposed by the Ministry of Commerce of the People's Republic This standard is under the jurisdiction of the National Refrigeration Standardization Technical Committee (SAC/TC119) and is responsible for interpretation. This standard is mainly drafted by. China Refrigeration Society, National Vegetable Engineering Technology Research Center, Beijing Ershang Group Co., Ltd., Zhejiang Jiangdun Cold Chain System Co., Ltd., Guangzhou Bayer Cold Chain Polyurethane Technology Co., Ltd., Ingersoll Rand (China) Investment Co., Ltd., Guangzhou University Xue, Tianjin University of Commerce, Renmin University of China, Nantong Refrigeration Equipment Co., Ltd., Changzhou Jingxue Refrigeration Equipment Co., Ltd., Baoding Xinda Refrigeration Air Conditioning Engineering Ltd. The main drafters of this standard. Yang Yifan, Yin Congxu, Liu Sheng, Shang Yue, Tang Junjie, Sheng Jiping, Shen Jiang, Xie Ruhe, Wang Hong, Gu Zhong, Liu Fang, Fan Wei, Huang Jie, Jia Fuzhong, Wang Yinghui, Liu Xinghua. Perishable food cold chain technology requirements for fruits and vegetables

1 Scope

This standard specifies the techniques of pre-frozen, cold storage, transportation, sales and other links between fruit and vegetable perishable foods (hereinafter referred to as fruits and vegetables). Requirements and packaging labeling requirements. This standard applies to fresh vegetables (including edible fungi) and fruits that have not been processed or processed for human consumption. This standard does not apply to frozen fruits and vegetables perishable foods.

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 GB/T 5600 railway truck general technical conditions GB 5749 Sanitary Standard for Drinking Water Technical requirements and test methods for GB/T 7392 series 1 containers GB 14881 General hygiene regulations for food companies GB 14930.2 Hygienic standard for detergents and disinfectants for food tools and equipment GB/T 15233 packing list cargo size GB/T 16470 pallet unit load GB/T 16471 transport package size and quality boundaries GB/T 22918 Perishable food temperature control technical requirements General technical conditions for JT/T 650 refrigerated and insulated van trailer Technical conditions for QC/T 450 insulated and refrigerated trucks

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 Perishable food perishablefood Perishable foods, including meat, eggs, milk, aquatic products, fruits, vegetables and cold drinks, ice cream, soy products, frozen foods, etc. 3.2 Fruit and vegetable cold chain coldchainforfruitandvegetable With refrigeration technology as the main means, the fruits and vegetables will always maintain suitable temperature in post-harvest handling, pre-cooling, refrigeration, transportation, distribution and sales. Degree circulation system. 3.3 Pre-cooling pre-cooling After harvesting fruits and vegetables, it is a process of timely removing field heat, inhibiting respiration, maintaining the freshness of fruits and vegetables, and cooling them to a suitable temperature. ......

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