GB 31621-2014 PDF English
US$80.00 · In stock · Download in 9 secondsGB 31621-2014: Food safety national standard Code of Hygienic Practice in Food Business Process Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedureStatus: Valid
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB 31621-2014 | English | 80 |
Add to Cart
|
0-9 seconds. Auto-delivery
|
Food safety national standard Code of Hygienic Practice in Food Business Process
| Valid |
Excerpted PDFs (Download full copy in 9 seconds upon purchase)PDF Preview: GB 31621-2014
GB 31621-2014: Food safety national standard Code of Hygienic Practice in Food Business Process---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/GB31621-2014
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.
3.6 During the transport process, certain special requirements shall be complied with,
for example, guaranteed temperature for food safety.
3.7 The loading and unloading time of refrigerated and frozen food shall be rigorously
controlled; during the loading and unloading process, temperature rise shall not
exceed 3 °C.
3.8 When the same means of transport is utilized to transport different food, sub-
package, separation or isolation shall be guaranteed to prevent cross-infection.
4 Acceptance Check
4.1 Compliance check and sensory spot check shall be conducted on food in
accordance with relevant national laws, regulations and standards;
4.2 Food certification documents shall be examined, relevant certificates shall be
retained. Relevant documents shall be authentic and directly correspondent with food.
Food with special requirement of acceptance check shall be checked in accordance
with relevant stipulations.
4.3 The name, specification, quantity, production date, shelf life and procurement date
of food, and the name, address and contact information of suppliers shall be recorded
based on the facts. Documents like records and receipts shall be authentic;
4.4 After passing acceptance check, food can be replenished in the stock. Food that
fail to comply with standards of acceptance check shall not be accepted.
5 Storage
5.1 Storage field shall be kept intact and clean, and effectively isolated from toxic and
harmful sources of pollution.
5.2 The ground of storage field shall be hardened, flat and skid-proof, and easy for
cleaning and sterilization; appropriate measures shall be adopted to prevent sediment
of water.
5.3 Ventilation and exhaust devices shall be established; maintain fresh and odorless
air; avoid direct sun exposure.
5.7 In terms of the storage of bulk food, the name, production date and shelf life of
food, and the name and contact information of manufacturers shall be indicated in the
stored location.
5.8 The principle of first-in-first-out shall be complied with; food in the stock shall be
checked at regular intervals; deteriorated or expired food shall be handled in time.
5.9 Equipment, instruments and containers for storage shall be maintained hygienic
and clean; effective measures (such as gauze curtain, gauze element, anti-mouse
board, anti-fly light and air curtain, etc.) shall be adopted to prevent the invasion of
rodent insects. When traces of rodent insects are found, track the source and eliminate
any hidden dangers.
5.10 When physical, chemical or biological preparations are adopted to eliminate
pests, food safety shall not be influenced. The contact surface, equipment, instruments,
containers and packaging materials of food shall not be contaminated; if they are
carelessly contaminated, they shall be cleaned timely and thoroughly to eliminate
contamination.
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;
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.
6.7 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,
production date and shelf life of food, and the name and contact information of
manufacturers and operators shall be indicated on the external package to guarantee
that consumers can obtain explicit and well-understood information.
6.9 In terms of sub-package and package of food during business process, the original
production date shall not be modified, and the shelf life shall not be extended.
Packaging materials and containers for sub-package and package of food shall be
non-toxic, harmless, and odorless, and comply with the requirements of relevant
national laws, regulations and standards.
7 Product Traceability and Recall
7.1 When food fails to comply with food safety standards, food business shall be
immediately suspended; relevant manufacturers, operators and consumers shall be
effectively and accurately informed; the condition of suspended operation and
notification shall be recorded.
7.3 In terms of the questions being found, food operators shall check records of each
link, analyze the causes for these questions, and improve these questions in time.
8 Hygienic Management
8.1 Food business enterprises shall establish monitoring regulations of critically
controlled links that are of great significance to food safety in accordance with the
characteristics of food and hygienic requirements of the operation process. In addition,
these enterprises shall guarantee effective implementation of these regulations, and
inspect the implementation regularly; find problems and correct them in time.
8.2 Food business enterprises shall formulate hygienic monitoring regulations towards
the operation environment, operators, equipment and facilities;
8.3 Food operators shall comply with the requirements of physical health by relevant
national regulations; maintain personal hygiene and neatness in operation fields, which
can prevent food contamination.
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.
8.6 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.
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
managerial personnel specialized in food safety; establish management systems to
guarantee food safety.
10.4 Managerial personnel shall accumulate necessary knowledge, skills and
experience; be able to judge potential dangers and adopt appropriate preventive and
corrective measures to guarantee effective management.
11 Record and File Management
11.1 Certain links during the food business process, such as procurement, acceptance
check, storage and sales, shall be specifically recorded. The content of record shall be
intact, authentic, clarified, and easily identified and retrieved. It shall be guaranteed
that all the links can be effectively traced.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
Tips & Frequently Asked QuestionsQuestion 1: How long will the true-PDF of English version of GB 31621-2014 be delivered?Answer: The full copy PDF of English version of GB 31621-2014 can be downloaded in 9 seconds, and it will also be emailed to you in 9 seconds (double mechanisms to ensure the delivery reliably), with PDF-invoice. Question 2: Can I share the purchased PDF of GB 31621-2014_English with my colleagues?Answer: Yes. The purchased PDF of GB 31621-2014_English will be deemed to be sold to your employer/organization who actually paid for it, including your colleagues and your employer's intranet. Question 3: Does the price include tax/VAT?Answer: Yes. Our tax invoice, downloaded/delivered in 9 seconds, includes all tax/VAT and complies with 100+ countries' tax regulations (tax exempted in 100+ countries) -- See Avoidance of Double Taxation Agreements (DTAs): List of DTAs signed between Singapore and 100+ countriesQuestion 4: Do you accept my currency other than USD?Answer: Yes. www.ChineseStandard.us -- GB 31621-2014 -- Click this link and select your country/currency to pay, the exact amount in your currency will be printed on the invoice. Full PDF will also be downloaded/emailed in 9 seconds. How to buy and download a true PDF of English version of GB 31621-2014?A step-by-step guide to download PDF of GB 31621-2014_EnglishStep 1: Visit website https://www.ChineseStandard.net (Pay in USD), or https://www.ChineseStandard.us (Pay in any currencies such as Euro, KRW, JPY, AUD).
Step 2: Search keyword "GB 31621-2014".
Step 3: Click "Add to Cart". If multiple PDFs are required, repeat steps 2 and 3 to add up to 12 PDFs to cart.
Step 4: Select payment option (Via payment agents Stripe or PayPal).
Step 5: Customize Tax Invoice -- Fill up your email etc.
Step 6: Click "Checkout".
Step 7: Make payment by credit card, PayPal, Google Pay etc. After the payment is completed and in 9 seconds, you will receive 2 emails attached with the purchased PDFs and PDF-invoice, respectively.
Step 8: Optional -- Go to download PDF.
Step 9: Optional -- Click Open/Download PDF to download PDFs and invoice.
See screenshots for above steps: Steps 1~3 Steps 4~6 Step 7 Step 8 Step 9
|