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GB 31641-2016 English PDF

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GB 31641-2016: National Food Safety Standard -- Hygienic Specification for In-flight Meal
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Basic data

Standard ID GB 31641-2016 (GB31641-2016)
Description (Translated English) National Food Safety Standard -- Hygienic Specification for In-flight Meal
Sector / Industry National Standard
Classification of Chinese Standard C53
Word Count Estimation 20,259
Date of Issue 2016-12-23
Date of Implementation 2017-06-23
Regulation (derived from) National Health and Family Planning Commission Notice No.17 of 2016
Issuing agency(ies) National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration

GB 31641-2016: National Food Safety Standard -- Hygienic Specification for In-flight Meal

---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.
(Code of Hygienic Practice for National Standard for Food Safety) National Standards of People's Republic of China National Food Safety Standard Aviation food hygiene practices Published 2016-12-23 2017-12-23 implementation National Health and Family Planning Commission People's Republic of China China Food and Drug Administration issued National Food Safety Standard Aviation food hygiene practices

1 Scope

This standard specifies the operational aspects of the specification of raw materials and finished goods procurement, processing, storage, transport and feeding machine on food and other aviation services Sanitary control requirements. This standard applies to the aviation food production, transport and feeding machine service.

2 Terms and Definitions

GB 14881-2013 The following terms and definitions apply to this standard. 2.1 Air Catering Air passengers and crew for eating or drinking food on civil aircraft, divided into airline catering and purchased ready to eat food categories. 2.2 airline catering Airline catering production of food for airline passengers and crew eating or drinking on civil aircraft. 2.3-eat food purchased Non-airline catering production of ready meals for airline passengers and crew eating or drinking on civil aircraft. 2.4 Special Meals According to civil air transport carrier requirements for aviation services for special dietary needs (allergies, dietary control, religious practices, etc.) Passengers and crew provided by eating or drinking food. 2.5 Return meals/multi-pass meal Air-time food drive for the return flight or flight with the originating station or a way station. 2.6 Potential risks Food High protein or carbohydrate content, typically a pH greater than 4.6 and a water activity (of Aw) is greater than 0.85, easy to microbial growth or production Toxins, need time - temperature control before food safe to eat. 2.7 airline catering production/service personnel Engaged in the procurement of raw materials and finished aviation food processing, storage, feeding on personnel services and transportation machine. 2.8 airline catering production/service establishments Airline catering and production services related to feeding machine on the premises, including raw materials and semi-finished products storage areas, food processing, finished product storage areas, Machine offerings equipped area, food transportation, room and other catering on board. 2.9 clean work area Workplace high cleanliness requirements, including cold processing and packaging, and dispensing baked goods cold, hot food packaging, storage clean tableware And other places. 2.10 refrigerated At lower temperatures above freezing temperature of food placed in the storage process, refrigeration temperature should be controlled at 0 ℃ ~ 5 ℃. 2.11 Frozen The food placed in freezing temperature, kept frozen state during storage, frozen storage temperature should be below -18 ℃. 2.12 Cold Chain Food The use of cold-chain production process of food. Food needs at various aspects prior to processing (except for the necessary sterilization ripening), storage, transportation and even edible In a low temperature environment. Cold food cold chain food including cold chain and cold chain hot food. 2.13 cold food cold chain Before serving without heating process can be eaten cold chain food, including cold dish, cold meat, cooked food, lo and so on. 2.14 hot food cold chain Before serving cold chain subject to reheating food. 2.15 hot food chain Thermal production process of food chain, prior to processing, storage, transport and consumption to be maintained at above 60 ℃. 2.16 Quality control of airline catering Flight Catering processing, distribution, storage deadlines. Quality control of flight catering flight catering, including the quality control of the first and second Quality control period. 2.17 The first phase of quality control Airline catering estimated time of departure from the processing time limit to aircraft flight. 2.18 The second phase of quality control Outbound flight catering to passengers time limit consumption of finished products from cold storage. Cold finished 2.19 Aviation food processing, aliquots assembled, refrigerated or frozen storage place prior to the distribution of installed capacity.

3 Basic requirements

3.1 aviation food production enterprises should establish and implement food safety and quality management system, effective control of aviation food safety risks to ensure Airlines Empty food safety, security and flight safety of passengers, crew health. 3.2 aviation food production should meet the requirements of GB 14881-2013, and should also meet the requirements of this standard. 3.3 aviation food shall comply with the relevant national food safety standards. 3.4 aviation food raw materials, quality and use of food additives and food-related products should comply with the relevant national requirements. 3.5 Aviation water quality should meet the food requirements of GB 5749. 4 air catering production sites, facilities and equipment 4.1 Site Flight catering production sites should be set at or near the airport area, and shall not be subject to dust, toxic substances, radioactive substances and other The impact of diffuse sources of pollution. 4.2 Architectural Design and Layout Construction area of aviation and space 4.2.1 and catering enterprises should produce food varieties, adapt the number and placement of equipment to facilitate cleaning Disinfection, storage of materials and personnel to operate. Food production areas dedicated to be provided early working, cold working, hot working, packaging, assembly, storage and food Utensils cleaned and disinfected place. Raw materials, intermediate and final storage should be separated. Processing and dispensing cold, hot food processing and packaging should be provided separately Between corresponding spot, clean utensils should set the corresponding storage area. 4.2.2 airline catering production plant design and layout of the production process and should be able to meet the operational needs of health, the raw material acceptance storage → → First → cold working, hot working packing → → → storage → product dispensing assembly installed rational distribution of the production process, to avoid cross-contamination of food. 4.2.3 Food raw materials and the inlet channel, meals distribution channels and export, and export garbage channel, airplane meals/utensils and recovery inlet channel It should be provided separately. 4.2.4 the production process should be based airline catering requirements for cleanliness, take action on sites operate effectively separated or separated. clean Work area shall be segregated from other work areas. Laboratory should be separated from production operations area. 4.3 Building internal structure and materials Airline catering processing establishments floors, walls, doors and windows and other structures and materials shall comply with GB 14881-2013 in 4.2. 4.4 Sanitation 4.4.1 General requirements Airline catering company should have water supply facilities and production phases of adaptation, drainage facilities, cleaning and disinfection facilities, hygiene facilities, through Wind and temperature control facilities, waste storage facilities, pest control facilities, and in accordance with the relevant provisions of GB 14881-2013 in Chapter 5. 4.4.2 ventilation and climate control Should have good ventilation, the exhaust processing sites, and timely and remove water vapor ventilation. The air flow direction should be Cleanliness High demand work area to the low flow region cleanliness requirements. Cold production, cold baked goods, food packaging, assembly plant and cold storage, Frozen storage library should have temperature control and temperature monitoring facilities. Vents should be installed screens or other protective grille, and ease of handling and cleaning. 4.4.3 lighting Flight catering production site lighting facilities shall meet the requirements of food production and quality control. Illumination processing establishments face not less than 220lx, food inspection face illumination not less than 540lx, other areas of illumination of not less than 110lx. Light food may not change the truth Solid color. Frozen library lighting should use explosion-proof lights. Exposed food and raw materials directly above the lighting, security lighting should be used in the facility or take measures to prevent Protection measures. 4.5 Production facilities and equipment 4.5.1 General requirements Airline catering company should be equipped with the appropriate equipment and facilities in accordance with the technical requirements of production, process and press together and hygiene requirements Li setup and installation. Facilities and equipment shall comply with the relevant provisions of GB 14881-2013 in Chapter 5. 4.5.2 Speed cold food facilities Production of food cold chain airline catering business should be equipped with speed cold food facilities, its performance should be able to meet the security processing of airline catering Claim. 4.5.3 Cold Finished Production of food cold chain airline catering business should be equipped with a finished product cold storage temperature control and temperature monitoring function, its size and space should Performance parameters satisfy the needs of aviation food Zhou Zhuan, cold storage refrigeration equipment should be able to meet the aviation refrigerated or frozen food quality requirements. 4.5.4 Air transport food Airline catering company should have a dedicated aviation transport food. Cold chain, hot food chain transport should be equipped with a temperature control Equipment and temperature monitoring device, and to ensure that the food storage compartment (box), or internal body temperature of the food center temperature is below 10 ℃ or above 60 ℃. The first Transportation airline catering two quality control of not less than 6h, with temperature control equipment, but need to take effective measures and is equipped with temperature control Temperature monitoring devices to ensure food storage temperature or temperature of the food to meet hygiene requirements. Means of transport car (box) body should be closed, and using non-toxic, harmless, no smell, no leakage, etc. are made in line with food safety requirements of material, Structure facilitates cleaning and disinfection. 4.5.5 Aircraft dining car (box) and storage facilities 4.5.5.1 Air Transport aircraft carrier should be equipped with a dedicated dining car (box) for storing, dispensing aviation meals. Number of dining car (box) should be equipped Flights to adapt and operational requirements to ensure timely discharge after use change and cleaning and disinfection. Dining car (box) structure, performance and production materials should meet Together food storage hygiene requirements. 4.5.5.2 The aircraft should supply food cold chain refrigeration equipment configuration or food facilities, food cold chain to ensure that the surface temperature of the storage time is greater than 6h Of less than 10 ℃. 4.5.5.3 Hot meals should be configured aircraft food heating, insulation equipment or facilities, heating equipment or facilities shall ensure that the cold chain performance in hot food Heart heated to a temperature above 74 deg.] C in 2h, the insulation performance of facilities or equipment shall ensure that the food center temperature was maintained above 60 ℃. Maintenance Management 4.6 production sites, facilities, equipment 4.6.1 maintenance management system should be established production sites, facilities and equipment. 4.6.2 production sites, facilities and equipment should run well, and regular maintenance or repair. 4.6.3 Food safety monitoring equipment, measurement equipment, cold storage frozen storage facilities and equipment should be regularly calibrated or verified, and the corresponding logo. among them, After calibration probe thermometer maximum permissible error of ± 1 ℃, the maximum allowable error of an infrared thermometer ± 2 ℃. 4.6.4 Food Processing Zone shall be kept independent of the food processing items.

5 Procurement and Acceptance

5.1 Purchase 5.1.1 Purchase of finished products and food ingredients, food additives and food-related products shall meet the national food safety standards and relevant national standard. 5.1.2 airline catering company and Air Carriers should establish an effective management mechanism, according to the degree of security risk and purchase products Supply, the suppliers of access management and ongoing management. a) access management. to deal with the legal qualification of suppliers (business license, production and operation of legal documents), production capacity, product quality, Quality assurance system audit, and key suppliers in the production environment, production processes, storage conditions and food safety and quality Case impact on food safety and quality management, on-site audits. The audit determined to be defective supplier prohibit access. b) sustainable management. List and product traceability should establish mechanisms for suppliers to supply aspects of product acceptance, product quality and other feed 5.3.1 acceptance of products, should be registered, and dated. Non-directly into the production processes of products and materials should be put in storage, latent They should be promptly refrigerated or frozen food at risk. 5.3.2 Storage should be segregated according to the nature of purchased product. The product should be stored off the ground, at least 10cm away from the wall, and not accumulation, extrusion. 5.3.3 Storage of food additives should staff management, using a suitable classification storage container, and should be clearly marked. Recipients should be accurate measurement, do Good record. 5.3.4 chemicals (such as cleaning agents, disinfectants, pesticides, lubricants, fuel, etc.) to be packed separately, clearly identified, put special stock, pipe hand Management, and establish a verification system chemicals. Temporary disinfectant used in the production area, chemical cleaning agents to be locked by a counter designed In his custody, other chemicals should not be stored in food processing establishments. 5.3.5 choosing a suitable storage conditions according to the type and nature of purchasing products, strict control of temperature and humidity of the storage areas. refrigeration, Frozen library (cabinet, box) should hand timed temperature monitoring, recording and management. 5.3.6 raw materials, semi-finished and finished products storage capacity should not be too strictly follow the "FIFO" "And the first in, first out" inventory Zhou Zhuan or principles, The person responsible for checking to ensure that the use of the warranty period.

6 airline catering and processing

6.1 Meal Design 6.1.1 Meal design should take full account of the feeding flight the aircraft's range, machine facilities (refrigeration, heating equipment), airline catering company Production capacity, installed air catering delivery time and other factors, strict control of air catering security risk. 6.1.2 shall choose the following foods and raw materials have potential security risks (not limited to). a) The local government announced a recall or warning of food and raw materials, or are under investigation, suspected foodborne illness and food raw material. b) containing processed animal or plant still does not eliminate the toxins in food and raw materials. c) in the aviation environment for human consumption, may adversely affect the food and raw materials. 6.1.3 The crew Meal should be designed to meet the following requirements. a) perform the task of being the same flight, co-pilot meals should use different ingredients. b) shall not contain alcohol or alcoholic beverages. 6.1.4 Special meals should be based on the special needs of customers design, customers circumvent the strict taboo food ingredients and amounts. 6.2 Thaw 6.2.1 frozen food product characteristics should be classified thaw method, thawing time and temperature should meet the following requirements. a) Cryogenic Thawing. Thaw temperature should be controlled below 5 ℃, food materials for hot working may be less thawed at 10 ℃, food The surface temperature of the product shall not exceed 8 ℃. b) flowing water defrosting methods. flow temperature should be below 21 ℃. Instant food should be sealed thawed, the surface temperature shall not exceed 8 ℃. use In thermal processing of food raw materials, running water thawing time shall not exceed 4h, require overtime thawed, it can be moved to the refrigerator to complete the follow-up thaw. c) Other Thawing. Thaw new method should by tests, may be employed to confirm secure the rear, and to ensure food thawing table Surface temperature shall not exceed 8 ℃. 6.2.2 thaw food from the beginning, you should use processed within 72h. 5 ℃ thawed following the method in the 72h may not completely thawed Continue to thaw, thaw completely after use should be promptly processed. 6.2.3 should accurately record key information on food thawing process, including. a) types of food; b) thawing initial time; c) thawing the medium temperature; d) thawing and end time of the surface temperature of the food. 6.3 initial processing 6.3.1 The process should be treated before processed foods sensory examination of spoilage or other unusual sensory properties may not be used. 6.3.2 should be washed before food raw materials, animal ingredients, raw fish, raw vegetable washing and processing of industrial equipment shall not be mixed use. Eggs before use should be cleaned and disinfected. 6.3.3 should strictly control the potential risks of food exposed time at room temperature should be promptly refrigerated after initial processing or use, and good protection against Cross-contamination. 6.3.4 raw fruits and vegetables for the production of cold food should be cleaned and disinfected in a dedicated area, and timely refrigerated. 6.4 thermal processing 6.4.1 The process should be treated before processed foods sensory examination of spoilage or other unusual sensory properties may not be used. 6.4.2 should be reliable thermal aging process of the food product sterilization, to ensure the food center temperature reaches the minimum temperature specified in Table 2 Degree limit, for at least 15s. Each batch of food should be a temperature probe to measure the temperature of the food center. After verifying the process Process to ensure that the core temperature of the food meets the minimum temperature limit, not temperature measurement. Table 2 airline catering lowest hot working temperature limit Food type temperature limit (if not specified, are the core temperature) Raw meat, poultry, fish and shrimp and article 74 ℃ Containing fresh meat, poultry, fish and shrimp as adjunct pasta 74 ℃ Fresh Fresh minced meat or minced meat containing food 74 ℃ Fresh dairy product or dairy-containing fresh food 72 ℃ Fresh foods containing fresh eggs or eggs 70 ℃ Shellfish, we have a hard shell food 63 ℃ Grilled steaks or fish pieces (without further heating) the surface temperature of food 63 ℃, surface color should change and food Color change grilled steaks or fish sheet (reheated required) surface of the food 6.5 pastry bread making Pastry, Bakery and processing should be consistent with national bakery food processing hygiene requirements. 6.6 the rapid cooling/process frozen 6.6.1 thermal processing of food cold chain, should be rapid cooling process, the cooling rate should be one of the following requirements. a) the food center temperature is lowered to below 10 ℃ ≤4h by the time required to be 57 ℃; b) below 5 ℃ desired food center temperature decreased from 57 ℃ time should ≤6h, and the food center temperature is reduced by a 57 ℃ 21 ℃ The time required should ≤2h. 6.6.2 by rapid cooling of food processing should be immediately refrigerated or frozen storage, and good protection against cross-contamination. 6.6.3 food to be frozen, should be frozen as fast as the maximum ice area food (most of the food is -1 ℃ ~ -5 ℃), Frozen food end of the central temperature should be below -18 ℃. 6.6.4 Food processing speed during cold start and end address food center temperature is measured and recorded, the recording includes. a) the date; b) name of the food; c) processing the initial rapid cooling time and temperature; d) rapid cooling processing end time and temperature. 6.7 packaging, assembly and production of cold 6.7.1 food packaging, assembly, cold production should be designed in a clean room, food cold chain should be based on the operating ambient temperature of the operating room, according to At the request of strict control of operating time. Between a) Operating temperature below 5 ℃, operating time is not limited; b) operating room ambient temperature is 5 ℃ ~ 15 ℃ (inclusive), the food into the refrigerator to complete the operation time of the refrigerator should be ≤90min; c) operating room ambient temperature is 15 ℃ ~ 21 ℃ (inclusive), the food into the refrigerator to complete the operation time of the refrigerator should be ≤45min; d) operating between the ambient temperature is above 21 ℃, the food into the refrigerator to complete the operation time of the refrigerator should ≤45min, and food Surface temperature should be ≤15 ℃. 6.7.2 cold chain food packaging, assembly and cold production process, the timing should be (at least 1/6h) to monitor the ambient temperature of the operating room, and accurately Records, including. a) the date; b) name of the food; c) operating the initial time and end time; d) operatin...

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