The first domestic mandatory national standard for food cold chain logistics is here

        Standard number: GB 31605-2020

　　Release Date: 2020-09-11

　　 Implementation date: 2021-03-11

        1 Scope

　　 This standard specifies the basic requirements, handover, transportation and distribution, storage, personnel and management systems, traceability and recall, document management and other requirements and management guidelines in the food cold chain logistics process.

　　 This standard applies to all types of food logistics processes that require temperature control after they leave the factory and before they are sold.

　　2 Terms and definitions

　　2.1 Food cold chain logistics

　　 is a logistics project that uses temperature control as the main means to keep food within the required temperature and humidity range from after delivery to before sale.

　　2.2 Handover

　　 The links in the cold chain logistics process, including inbound handover, outbound handover, and distribution handover.

　　3 Basic requirements

　　3.1 Cold storage, transportation vehicles or other facilities and equipment that meet the requirements of cold chain food storage temperature and humidity should be equipped with cold chain food production and operation. Facilities and equipment such as cold storage and transportation tools should be equipped with temperature and humidity monitoring, recording, alarming, and regulating devices. The monitoring devices should be checked and recorded regularly. Facilities and equipment should be easy to clean, disinfect, inspect and maintain.

　　3.2 The cold storage should be equipped with a supporting refrigeration system or a closed platform with a thermal insulation condition buffer area, and at the same time, there should be anti-collision sealing facilities at the docking place with the vehicle. The cold storage door should be equipped with a device to limit the exchange of heat and cold, and an anti-locking device and warning signs should be provided.

　　3.3 The transport vehicle compartment should be made of waterproof, rust-proof, and corrosion-resistant materials, and the compartment inner wall should be kept clean and sanitary, non-toxic, harmless, pollution-free, and odor-free. The refrigeration performance of transportation vehicles should be checked and recorded regularly.

　　3.4 An information system that is compatible with storage and transportation should be established, and the information system should have corresponding modules for storage and transportation management.

　　3.5 Foods requiring temperature and humidity control shall meet the temperature and humidity requirements specified in their labels or related standards during the logistics process.

3.6 When food cold chain logistics is related to public health events, corresponding preventive and disposal measures should be taken in time according to the requirements of relevant departments, and relevant areas and items should be cleaned and disinfected in accordance with relevant requirements, and the frequency of disinfection should be appropriately increased for frequently contacted parts. , To prevent people, environment and food related to cold chain logistics from being polluted.

　　4 Handover

　　4.1 The handover environment should meet food safety requirements, and a clean and sanitary management system should be established.

　　4.2 During the handover, check the food status and confirm that the food logistics package is complete, clean, pollution-free, and odor-free.

　　4.3 When handing over, confirm the food type, quantity, temperature and other information, load and unload as soon as possible after confirmation, and make a handover record.

　　4.4 During the handover, the surface temperature of the outer box of the food or the surface temperature of the inner packaging should be measured and recorded; if the surface temperature exceeds the specified range, the center temperature of the food should also be measured.

　　4.5 During the handover, the operating environment temperature should be strictly controlled and the operating time should be shortened as much as possible to prevent the food temperature from exceeding the specified range. If there is no closed platform, the compartment door should be closed at any time between loading and unloading.

　　4.6 During the handover, check whether the ambient temperature of the transportation tool meets the temperature control requirements. The temperature records of the whole process should also be checked when entering the warehouse and the delivery and handover; when the handover is out of the warehouse, the temperature records in the warehouse should also be checked. When the temperature or food condition is abnormal, it should not be accepted.

　　4.7 When food cold chain logistics is related to public health incidents, food packaging and related supplies and utensils should be cleaned and disinfected.

　　5 Transportation and distribution

　　5.1 The means of transport should be kept clean and sanitary, a sanitation and disinfection record system should be established, and the means of transport should be cleaned and disinfected regularly. The means of transportation shall not transport toxic and hazardous substances to prevent food from being contaminated. When food cold chain logistics is related to public health events, the frequency of cleaning and disinfection of the inside and outside of the transport vehicle, the cab of the transport vehicle, etc. should be increased, and records should be kept.

5.2 Different transportation means and transportation routes should be selected according to the type, characteristics, season, transportation distance, etc. of the food. When the same transportation means transports different foods and multi-point loading and unloading, it should be divided, separated or separated according to the characteristics of the product. Store in an area that meets food storage temperature requirements.

　　5.3 The means of transportation should be inspected before loading, and the compartment should be pre-cooled according to the transportation temperature of the food, and the temperature should be reached before the start of the transportation.

　　5.4 The temperature during transportation should be continuously monitored in real time, and the recording time interval should not exceed 10 minutes, and should be true and accurate.

　　5.5 When the temperature of the transportation equipment exceeds the set range, corrective actions and emergency measures shall be taken immediately, and the range and time of the overtemperature shall be recorded truthfully.

　　5.6 Safety measures, such as lead sealing or locking, should be adopted for transportation vehicles during transportation. The transportation process should be kept stable, and the loading and unloading should be fast, handled with care, and minimize the number and time of car door opening.

　　5.7 Before delivery, it should be confirmed that the food logistics package is complete and the temperature meets the requirements.

　　5.8 The temperature of the food that needs to be frozen during transportation should not be higher than -18°C; the temperature of the food that needs to be refrigerated should be 0°C-10°C during the transportation.

　　6 save

　　6.1 The temperature display and regional division identification of the cold storage should be clear and standardized, and temperature records should be made to ensure accuracy and truth. The recording interval should not exceed 30 minutes.

6.2 The temperature recording and display equipment of the cold storage should be placed outside the cold storage for easy viewing and control. The temperature sensor or temperature recorder should be placed in the position that can best reflect the temperature or average temperature of the food. The cold storage with a building area greater than 100 square meters, the temperature sensor or The number of temperature recorders shall not be less than 2; a warehouse temperature record keeping system shall be established.

　　6.3 When the temperature and humidity of the cold storage exceeds the set range, corrective actions and emergency measures should be taken immediately, and the range and time exceeded should be recorded truthfully.

　　6.4 Products of different varieties, specifications and batches should be stacked separately to prevent odor and cross-contamination. The stored food should be at least 10cm away from the warehouse wall and at least 10cm away from the ground.

　　6.5 The cold storage room should operate 24 hours without interruption and have emergency measures.

　　6.6 The cold storage operation area should establish a sanitation system and a record mechanism. When food cold chain logistics is related to public health events, the frequency of cleaning and disinfection of cargo transfer storage areas and cold storage rooms should be strengthened, and records should be kept.

　　6.7 The storage environment temperature of food that needs to be frozen should not be higher than -18℃, and the storage environment temperature of food that needs refrigeration should be 0℃-10℃. For foods with humidity requirements, the corresponding humidity storage requirements should also be met.

　　7 Personnel and management system

　　7.1 It shall meet the relevant regulations of GB 31621.

7.2 Personnel engaged in all aspects of food cold chain logistics should receive relevant knowledge and skills training such as transportation, storage, distribution, handover, and emergency handling, have the corresponding capabilities, and have clear responsibilities and authorities to report the operation process Food safety issues that arise.

　　7.3 A system of temperature, humidity and operation requirements for food transportation, storage, distribution, handover, etc. should be established.

　　7.4 Effective risk control measures and emergency plans shall be established.

　　7.5 When food cold chain logistics is related to public health events, the management of personnel health conditions shall be strengthened in accordance with the requirements of relevant departments, and personnel health protection shall be done according to the needs of the post.

　　8 Retrospective and recall

　　8.1 It shall meet the relevant regulations of GB 31621.

　　8.2 When food cold chain logistics is related to public health incidents, contaminated food should be disposed of in accordance with the requirements of relevant departments.

　　9 File management

　　9.1 It shall meet the relevant regulations of GB31621.

　　9.2 The preservation period of documents should not be less than 6 months after the expiration of the food shelf life; if there is no guarantee of the shelf life, the preservation period should be no less than 2 years.

　　9.3 When food cold chain logistics is related to public health events, it shall be implemented in accordance with the requirements of relevant departments.