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GB/T 33305-2016: Guideline for process information collection and process optimization in perishable food storage and transportation
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Guideline for process information collection and process optimization in perishable food storage and transportation
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GB/T 33305-2016
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Basic data | Standard ID | GB/T 33305-2016 (GB/T33305-2016) | | Description (Translated English) | Guideline for process information collection and process optimization in perishable food storage and transportation | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X00 | | Classification of International Standard | 67.040 | | Word Count Estimation | 10,143 | | Date of Issue | 2016-12-13 | | Date of Implementation | 2017-07-01 | | Regulation (derived from) | National Standard Announcement No.260 of 2016 | | Issuing agency(ies) | General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China | GB/T 33305-2016: Guideline for process information collection and process optimization in perishable food storage and transportation
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Guideline for process information collection and process optimization in perishable food storage and transportation
ICS 67.040
X00
National Standards of People's Republic of China
Perishable food processing and storage process information
Collection and Process Optimization Guide
2016-12-13 released
2017-07-01 implementation
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
China National Standardization Management Committee released
Directory
Preface I
Introduction II
1 Scope 1
2 normative reference document 1
3 Terms and definitions 1
4 processing of storage and transportation process information collection 2
Optimization of Process 3
6 Process optimization review and improvement 5
Reference 6
Foreword
This standard is drafted in accordance with the rules given in GB/T 1.1-2009.
This standard is proposed and centralized by the National Committee for Standardization of Food Quality Control and Management (SAC/TC313).
The drafting unit of this standard. Shandong Provincial Institute of Standardization, Shandong Province, Radio Frequency Identification Application Engineering Technology Research Center Co., Ltd., Guangzhou
Seoul cold chain Polyurethane Technology Co., Ltd., Rongcheng Taixiang Food Co., Ltd., Rongcheng Entry-Exit Inspection and Quarantine Bureau.
The main drafters of this standard. Gao Yongchao, Qian Heng, Liu Limei, Yang Zuoming, Wang Ding, Liu Zhen, Wang Hong, Qiu Xiuwen, Li Yujin.
Introduction
Standardized information collection is the prerequisite for controlling the process of storage and transportation of perishable food. Process optimization is an effective way to improve food safety
The effective implementation of the two is perishable food fresh, safer guarantee.
This standard adopts the concept of risk-based food safety prevention and control, which is concerned with the quality and safety of perishable food processing and storage
Based on the collection of data, based on the guidance of enterprises to optimize the process to achieve the improvement of quality or safety, etc.
aims.
Perishable food processing and storage process information
Collection and Process Optimization Guide
1 Scope
This standard specifies the collection requirements for quality and safety information for perishable food processing and storage and transportation, as well as process optimization based on process information
With the review process and content.
This standard is applicable to the information collection and process optimization of perishable food processing storage and transportation process.
2 normative reference documents
The following documents are indispensable for the application of this document. For dated references, only the dated edition applies to this article
Pieces. For undated references, the latest edition (including all modifications) applies to this document.
Quality engineering terminology GB/T 19030-2009
GB/T 19538-2004 Hazard Analysis and Critical Control Point (HACCP) System and Its Application Guide
GB/T 22005-2009 General principles and basic requirements for the design and implementation of traceability systems for feed and food chains GB/T 22005-2009
Technical requirements for temperature control of perishable food products GB/T 22918-2008
Guideline for process management - Part 6. Process optimization and process qualification GB/T 24737.6-2012
Hazard analysis and critical control points (HACCP) systems - General requirements for food production enterprises GB/T 27341-2009
Standard Test Method for Temperature of Cold Chain in Perishable Food
3 terms and definitions
GB/T 19030-2009, GB/T 19538-2004, GB/T 22005-2009, GB/T 22918-2008, GB/T 24737.6-2012,
The following definitions and definitions, as defined in ISO /DE 27341-2009 and SB/T 10928-2012, apply to this document.
3.1
Perishable food perishablefood
Easy to rotten deterioration of food, including fresh meat, eggs, aquatic products, fruits, vegetables and cold drinks, frozen food.
Note. rewrite GB/T 22918-2008, definition 3.1.
3.2
Risk factor
Leading to food corruption or unsafe practices or procedures.
3.3
Material materials
Semi-finished products, finished products, raw materials and packaging materials.
Note. rewrite GB/T 22005-2009, definition 3.9.
3.4
Data
Recorded information.
[GB/T 22005-2009, definition 3.11]
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