| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GH/T 1289-2020 | English | RFQ |
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(Circulation specification of dried pepper)
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GH/T 1289-2020
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PDF similar to GHT1289-2020
Basic data | Standard ID | GH/T 1289-2020 (GH/T1289-2020) | | Description (Translated English) | (Circulation specification of dried pepper) | | Sector / Industry | Supply and Marketing Cooperatives Industry Standard (Recommended) | | Classification of Chinese Standard | B36 | | Classification of International Standard | 67.080.01 | | Date of Issue | 2020-06-04 | | Date of Implementation | 2020-09-01 | | Regulation (derived from) | Industry Standard Information Service Platform (2020.07.22) | | Issuing agency(ies) | All-China Federation of Supply and Marketing Cooperatives | GHT1289-2020: (Circulation specification of dried pepper)---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.
Specification of circulation for dried prickly ash
ICS 67.080.01
B 36
GH
Industry Standards for Supply and Marketing Cooperation of the People's Republic of China
Circulation specification of dried pepper
2020-06-04 release
2020-09-01 Implementation
Released by China National Supply and Marketing Cooperatives
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard was proposed by the All-China Federation of Supply and Marketing Cooperatives.
This standard is under the jurisdiction of the National Spice Standardization Technical Committee (SAC/TC 408).
Drafting organizations of this standard. All China Supply and Marketing Cooperatives Nanjing Institute of Comprehensive Utilization of Wild Plants, Shaanxi Weikang Food Technology Co., Ltd.
Co., Ltd., China Testing and Certification Group Beijing Co., Ltd., Shexian Qingyangshan Agricultural Products Cooperative.
Drafters of this standard. Liu Yingjie, Huang Xiaode, Zhao Botao, Cui Yan, Qian Hua, Chen Bin, Zhao Yongping.
Circulation specification of dried pepper
1 Scope
This standard specifies the basic requirements, packaging, storage, transportation, sales, recall, etc. for the circulation of dried pepper.
This standard applies to the circulation process of dried pepper products.
2 Normative references
The following documents are indispensable for the application of this document. For dated reference documents, only the dated version applies to this document.
For undated references, the latest version (including all amendments) applies to this document.
GB/T 191 Packaging, storage and transportation pictorial signs
GB/T 6543 Single and double corrugated boxes for transportation and packaging
GB 7718 National Food Safety Standard General Rules for the Labeling of Prepackaged Foods
GB 8946 General technical requirements for plastic woven bags
GB 9687 Hygienic Standard for Polyethylene Molded Products for Food Packaging
GB/T 21302 General rules for composite films and bags for packaging
GB/T 30391 Pepper
"Food Recall Management Regulations" (General Administration of Quality Supervision and Quarantine [2007] No. 98 Order)
3 Terms and definitions
3.1
Dried prickly ash
The prickly ash product obtained by natural sun drying or artificial drying process.
4 Basic requirements
4.1 Quality
Dried Zanthoxylum bungeanum should be packaged in the circulation link. The quality of dried Zanthoxylum bungeanum in the circulation link such as storage, transportation and sales should meet GB/T 30391
Requirements.
4.2 Documentation
Control documents should be established for packaging, storage, transportation, sales, and recall in the circulation link, and traceability records should be established, including packaging
Personnel health status, training, assessment, packaging operation, product entry and exit, warehouse temperature and humidity, list of transportation personnel, loading and unloading time, loading and unloading place
Point and seller name, address, sales time and other records.
5 packaging
5.1 Packaging materials
The packaging materials should be non-toxic, clean, dry, pollution-free, and odorless, and have certain air permeability, pressure resistance and moisture resistance.
5.2 Packaging container
The packaging container is made of composite film bags, plastic woven bags or corrugated boxes. The composite film bags should meet the requirements of GB/T 21302.
Woven bags should meet the requirements of GB/T 8946, and corrugated boxes should meet the requirements of GB/T 6543.
5.3 Packaging site
The packaging site should be clean, hygienic and dry, and the entrance and exit of the site should be equipped with changing rooms (cabinet), hand washing and disinfection facilities, and ventilation and dust removal devices.
5.4 Packers
5.4.1 Packaging personnel should hold a valid health certificate.
5.4.2 A training and assessment system for packaging personnel shall be established, and skills training shall be conducted before starting the job.
5.5 Packaging management
5.5.1 Only dried prickly ash that meets the quality requirements can be packaged. Dried prickly ash should be packaged according to the product variety and grade.
5.5.2 Packing operators should wear neat work clothes and clean their hands before directly touching dried pepper products.
5.5.3 The packaging process should avoid contamination, and the desiccant and deoxidizer should not directly contact the product.
5.5.4 The origin description and quality inspection certificate of the batch of dried pepper should be placed in the package.
5.6 Packaging label
The logo should be standardized in content, clear, conspicuous, durable, easy to recognize and read, and comply with the requirements of GB/T 191 and GB 7718.
6 Storage
6.1 Storage site
6.1.1 The storage place should be far away from polluting places such as rivers, garbage dumps, and chemical plants, and no substances that affect the quality of dried pepper are stored.
6.1.2 The storage site should be equipped with facilities to prevent the entry of pests such as rats, birds, and mosquitoes.
6.1.3 The storage place should be cool, ventilated, dry and clean.
6.2 Storage management
6.2.1 The dried prickly ash should be stored separately according to the variety, grade and batch.
6.2.2 Storage should follow the "first in, first out" principle.
6.2.3 When storing the bagged dried peppercorns, the stack should be more than 30 cm away from the wall and the ground, and the stack should be neat, and aisles and ventilation channels should be reserved for large stacks.
6.2.4 The ground should be cleaned and lined with spacers during storage of bulk dried pepper.
7 Transport
7.1 Transportation
The means of transportation should be clean, hygienic, dry, pollution-free, and odor-free.
7.2 Transportation management
7.2.1 The transportation tools shall be inspected, maintained and cleaned before transportation and loading.
7.2.2 Dried pepper should be handled with care when loading, unloading and handling, and should not be mixed with products with pollution risks.
7.2.3 Measures to prevent sun exposure, pollution, rain and moisture should be taken during transportation.
8 Sales
8.1 Sales location
The sales place of dried pepper should be clean, hygienic and dry.
8.2 Sales Management
8.2.1 Dried prickly ash should be displayed in different areas according to product types, and expired and spoiled products should not be sold.
8.2.2 Dried Zanthoxylum bungeanum sold on the loose scale shall be covered, sealed, and placed in zones to prevent pollution.
8.2.3 Dried Zanthoxylum bungeanum that has not been put on the shelf should be sealed and stored in the original packaging.
9 Recall
For a certain batch or category of unsafe products caused by production, storage, and transportation, it should be in accordance with the "Food Recall Management Regulations"
(State Administration of Quality Supervision and Quarantine [2007] No. 98 Order) Implementation.
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