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SB/T 10622-2011: Standard for in store food-preparation
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Standard for in store food-preparation
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SB/T 10622-2011
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Basic data | Standard ID | SB/T 10622-2011 (SB/T10622-2011) | | Description (Translated English) | Standard for in store food-preparation | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | A10 | | Classification of International Standard | 03.100.01 | | Word Count Estimation | 12,139 | | Date of Issue | 8/10/2011 | | Date of Implementation | 12/1/2011 | | Quoted Standard | GB 7718 | | Regulation (derived from) | Ministry of Commerce Notice 2011 No. 48 | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the process of retail enterprises in the store site for processed foods, and business qualifications, management systems, environmental conditions, raw materials procurement, processing and other aspects of personal hygiene should be followed requirements. This standard applies to the supermarket, the other large supermarkets, convenience stores, warehouse club stores and other retail formats can refer to this standard. | SB/T 10622-2011: Standard for in store food-preparation---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.
Standard for in store food-preparation
ICS 03.100.01
A10
Record number. 33693-2011
People's Republic of China domestic trade industry standard
Supermarket on-site processing of food business practices
Published on.2011-08-10
2011-12-01 implementation
Published by the Ministry of Commerce
Content
Foreword I
Introduction II
1 Scope 1
2 Normative references 1
3 Terms and Definitions 1
4 Basic requirements of the enterprise 1
5 Environmental requirements 2
6 Equipment and facilities requirements 3
7 Raw materials procurement and storage requirements 3
8 Production and sales requirements 3
9 Practitioner Requirements 4
10 Document and System Management Requirements 5
Reference 6
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China.
This standard was drafted. China Chain Store & Franchise Association, Slaughter Technology Appraisal Center, Tesco TESCO Co., Ltd., Beijing Jingkelong Commercial
Group Co., Ltd.
The main drafters of this standard. Yang Qingsong, Sun Xin, Xu Jinlong, Wang Jiewei, Gao Jingsheng, Sun Gonghe, Li Man.
Introduction
In order to regulate the production and operation of processed foods on the supermarket, strengthen the self-discipline of supermarkets, and improve the quality, safety and hygiene of processed foods on site.
The level of management, the protection of consumer rights, the development of this standard.
Supermarket on-site processing of food business practices
1 Scope
This standard stipulates the qualifications, management system, environmental conditions and raw materials of retail enterprises in the process of processing food on site.
Requirements for procurement, processing, and personal hygiene.
This standard applies to supermarkets, other large supermarkets, convenience stores, warehouse member stores and other retail enterprises can refer to this standard.
2 Normative references
The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article.
Pieces. For undated references, the latest edition (including all amendments) applies to this document.
GB 7718 National Food Safety Standards for Prepackaged Food Labels
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Processing area processarea
In the store, the professional space for the on-site processing by the professional staff of the company.
3.2
On-site processed food instorefood-preparation
In the processing area of the store, after the food is cut, pickled, cooked (or steamed, grilled, fried, baked, etc.) processed, it can be eaten directly.
Products or consumers do not need to clean directly processed foods after purchase.
Including a variety of cooked food, bread, snacks, cold dishes, cold dishes, cut fruits and vegetables, semi-finished products.
3.3
Raw materials rawsupplementarymaterials
All constituent materials of processed foods on site before processing, including primary raw materials, additives, processing accessories, packaging, etc.
material.
3.4
Joint venture joint-operation
A legal form of horizontal economic integration between enterprises, enterprises and institutions. Divided into corporate-type joint ventures, partnership-type joint ventures and joint ventures
The same type of joint venture.
4 Basic requirements of the enterprise
4.1 Business qualification
4.1.1 Retail enterprises that operate on-site processed foods shall comply with the requirements of relevant laws, regulations, rules and relevant standards, and the relevant certificates shall be complete.
effective.
4.1.2 The management of the operating food joint venture counters in the store shall be treated as the internal management of the supermarket. Its business conduct, personnel management,
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