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GB/T 41636-2022: Technical specification for identification and control of quality characteristics of perishable processed food during transportation and storage
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| GB/T 41636-2022 | English | 209 |
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Technical specification for identification and control of quality characteristics of perishable processed food during transportation and storage
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GB/T 41636-2022
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Basic data | Standard ID | GB/T 41636-2022 (GB/T41636-2022) | | Description (Translated English) | Technical specification for identification and control of quality characteristics of perishable processed food during transportation and storage | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X08 | | Word Count Estimation | 10,187 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 41636-2022: Technical specification for identification and control of quality characteristics of perishable processed food during transportation and storage
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Technical specification for identification and control of quality characteristics of perishable processed food during transportation and storage
ICS 67.040
CCSX08
National Standards of People's Republic of China
Transport and storage quality characteristics of perishable processed food
Identification and control technical specifications
Published on 2022-07-11
2023-02-01 Implementation
State Administration for Market Regulation
Released by the National Standardization Administration
directory
Preface I
1 Scope 1
2 Normative references 1
3 Terms and Definitions 1
4 Basic requirements 1
5 Identification Requirements 2
6 Control Requirements 2
7 Confirmation method 2
Appendix A (Informative) Example 3 of Quality Characteristics Identification and Control Methods During Transportation and Storage of Perishable Processed Foods
Reference 6
foreword
This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1.Structure and Drafting Rules of Standardization Documents"
drafted.
Please note that some content of this document may be patented. The issuing agency of this document assumes no responsibility for identifying patents.
This document is proposed and managed by the National Standardization Technical Committee on Food Quality Control and Management (SAC/TC313).
This document was drafted by. China National Institute of Standardization, Doujin Food Co., Ltd., Win-Bid Hexin (Beijing) Certification Co., Ltd., Anhui Province
Fuyang Haiquan Grain and Oil Industry Co., Ltd., Henan Provincial Administration for Market Regulation, Nanjing Food and Drug Administration, Jiangsu Yurun Meat
Food Co., Ltd., South China University of Technology, Hefei University of Technology.
The main drafters of this document. Li Qiang, Kang Deyun, Liu Wen, Liu Peng, Li Chen, Guo Hongbing, Li Shu, Dai Yue, Yang Jun, Duan Min, Xu Baocai, Sun Weizheng,
Dong Ye, Hao Jia, Li Xinfu, Fan Xiaoran, Zhang Hongrui, Liu Lizhen.
Transport and storage quality characteristics of perishable processed food
Identification and control technical specifications
1 Scope
This document specifies the basic requirements, identification requirements, control
requirements and verification methods.
This document is applicable to the identification and control management of quality characteristics of perishable processed food during transportation and storage.
2 Normative references
The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, dated citations
documents, only the version corresponding to that date applies to this document; for undated references, the latest edition (including all amendments) applies to
this document.
GB/T 22918 Technical requirements for temperature-controlled transportation of perishable food
GB/T 30134 Cold Storage Management Specification
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
Perishable processed foods with high water activity.
3.2
Color, aroma, taste, shape, physical and chemical indicators of processed food.
4 Basic requirements
4.1 The basic process of identification and control of quality characteristics of perishable processed food during transportation and storage mainly includes.
--- Determine the quality characteristics and identification methods of perishable processed foods during transportation and storage;
--- Specify normative limits or normative requirements for the quality characteristics of perishable processed foods;
---Determine the possibility of quality characteristics exceeding specification limits or specification requirements causing rotting conditions;
--- Determine the severity of the deterioration caused by quality characteristics exceeding specification limits or specification requirements;
--- comprehensively determine the level of quality characteristics;
--- Determine the recognition frequency according to the level of quality characteristics;
--- Implement control based on quality characteristics and their identification results;
---Should continue to improve, correct deviations and record results.
4.2 A special person shall be designated to be responsible for formulating the identification and control scheme of quality characteristics of perishable processed food during transportation and storage. The program should at least
Include quality characteristics, identification methods, specification limits or specification requirements, identification frequency, control measures, improvement and correction, and results recording requirements. easy
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