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SB/T 11050-2013: The mall food sales the critical control point and the evaluation method
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The mall food sales the critical control point and the evaluation method
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SB/T 11050-2013
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Basic data | Standard ID | SB/T 11050-2013 (SB/T11050-2013) | | Description (Translated English) | The mall food sales the critical control point and the evaluation method | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | A10 | | Classification of International Standard | 03.100.01 | | Word Count Estimation | 15,176 | | Date of Issue | 4/6/2014 | | Date of Implementation | 12/1/2014 | | Quoted Standard | GB 2760; GB 2763; GB 5749; GB 7718; GB 14930.1; GB 14930.2; GB 28050 | | Regulation (derived from) | Ministry of Commerce Announcement No. 23 of 2014 | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | SB/T 11050-2013: The mall food sales the critical control point and the evaluation method---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.
The mall food sales the critical control point and the evaluation method
ICS 03.100.01
A10
Record number. 46970-2014
People's Republic of China domestic trade industry standard
Key control points and evaluation methods for food retail in shopping malls
Published on.2014-04-06
2014-12-01 implementation
Published by the Ministry of Commerce
Content
Foreword I
1 Scope 1
2 Normative references 1
3 Terms and Definitions 1
4 Basic requirements 1
5 Key control points of the main links of food retail and corresponding evaluation methods 1
6 key control point record table 5
Appendix A (informative appendix) Table of key control points for all major aspects of food retailing
Appendix B (informative appendix) practitioners hand washing disinfection method 11
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 is drafted and interpreted by the Shenzhen Retail Business Association.
This standard is mainly drafted by. Shenzhen Retail Business Association, Shenzhen Food Safety Promotion Association, China Resources Vanguard Co., Ltd., Rainbow
Shopping Mall Co., Ltd., Renrenle Chain Business Group Co., Ltd., Shenzhen Shibao Department Store Co., Ltd., Wal-Mart (China) Co., Ltd., Shenzhen
Shenzhen Food Safety Supervision Administration.
The main drafters of this standard. Yu Jian, Zhang Juanjuan, Jiang Hong, Zhou Peng, Li Dawei, Chen Yongqiang, Cao Desheng.
Key control points and evaluation methods for food retail in shopping malls
1 Scope
This standard stipulates the key control points of shopping mall food retail in all aspects of procurement, receiving, storage, processing, production, sales, personnel requirements, etc.
And evaluation methods, and provide relevant styles for each key control point record table.
This standard applies to shopping malls with food retail, not for wholesale markets and farmers' markets.
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 2760 food safety national standard food additive use standard
GB 2763 National Food Safety Standard Maximum residue limits for pesticides in foods
GB 5749 Sanitary Standard for Drinking Water
GB 7718 National Food Safety Standards for Prepackaged Food Labels
GB 14930.1 Hygienic standard for washing of food tools and equipment
GB 14930.2 National Standard for Food Safety Disinfectants
GB 28050 Food Safety National Standard Prepackaged Food Nutrition Labelling General
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Critical control point criticalcontrolpoint; CCP
Control measures can be implemented during food retailing to prevent and eliminate a food safety hazard or reduce it to an acceptable level
step.
3.2
Homemade food home-madefood
Cooked food, bread snacks and other ready-to-eat foods that have been processed, marinated, etc. at the retail mall.
4 basic requirements
4.1 Food retail mall
Food retail stores should have a business license and food circulation permit, and should comply with other relevant regulations and requirements of the local government.
4.2 Mall staff
The staff of the food control retail key control points should have a junior high school education or above and hold a health certificate.
5 Key control points of the main links of food retail and corresponding evaluation methods
The key control points of the main links of food retail and the corresponding evaluation methods are shown in Table 1.
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