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GB 31621-2014

Chinese Standard: 'GB 31621-2014'
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BASIC DATA
Standard ID GB 31621-2014 (GB31621-2014)
Description (Translated English) Food safety national standard Code of Hygienic Practice in Food Business Process
Sector / Industry National Standard
Classification of Chinese Standard C53
Classification of International Standard 67.020
Word Count Estimation 5,540
Date of Issue 2014/12/24
Date of Implementation 2015/5/24
Administrative Organization National Health and Family Planning Committee
Regulation (derived from) Health Planning Commission Bulletin 2014 No. 21
Issuing agency(ies) National Health and Family Planning Commission of the People's Republic of China
Summary This Standard specifies food procurement, transportation, inspection, storage, packaging and packaging, marketing and other business processes in the food safety requirements. This Standard is applicable to all types of food business activities. This Stan

GB 31621-2014
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.
3.3 Means of transport, containers, instruments and equipment for food-loading and
unloading shall maintain clean; be sterilized at regular intervals.
respectively and explicitly indicated; they shall also be placed separately with food and
packaging materials.
5.12 The time of entering and exiting the inventory, the storage temperature and its
variation shall be recorded.
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; food business area shall be separated from non-
food business areas; raw food area shall be separated from cooked food area; food-
to-be-processed area shall be separated from ready-to-eat-food area; aquatic product
area shall be separated from other food business areas to prevent cross-contamination.
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.
6.4 The sales of food with the requirement of temperature control shall be equipped
with corresponding refrigerating and freezing equipment; maintain normal operation of
the equipment.
6.5 Reasonably-designed, anti-leakage and easily-cleaned facilities exclusive to the
storage of wastes shall be equipped; temporary storage facilities shall be set up in
appropriate sites if necessary; facilities and containers for the storage of wastes shall
be explicitly indicated and timely handled.
6.6 If lighting facilities need to be installed directly above exposed food, safe lighting
facilities shall be utilized, or protective measures shall be adopted.
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. Production date
indicated on bulk food shall be consistent with the production date indicated by
manufacturers before exit-factory.
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.
8.5 During food operation, food operators shall not eat or drink anything, smoke, spit
or litter wastes everywhere.
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.
9.3 In accordance with the practical demands of different positions, food business
enterprises shall formulate and implement annual food safety training plans; assess
food operators and keep a record of the trainings. When there’s an update of relevant
regulations and standards on food safety, food business enterprises shall conduct
trainings in time.
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 enter......
Related standard: GB 31622-2014    GB 31624-2014
Related PDF sample: GB 31604.8-2016    GB 31604.10-2016