GB 31621-2014
National Food Safety Standard - Hygienic Practice for Food Business Operation
食品安全国家标准 食品经营过程卫生规范
Catalogue
前言 → 1 范围 → 2 采购 → 3 运输 → 4 验收 → 5 贮存 → 6 销售 → 7 产品追溯和召回 → 8 卫生管理 → 9 培训 → 10 管理制度和人员 → 11 记录和文件管理 Foreword → 1 Scope → 2 Procurement → 3 Transportation → 4 Acceptance → 5 Storage → 6 Sales → 7 Product Traceability and Recall → 8 Hygiene Management → 9 Training → 10 Management System and Personnel → 11 Record and Document Management
Scope
This standard specifies the food safety requirements in the business processes of food procurement, transportation, acceptance, storage, repackaging and packaging, and sales. This standard applies to all types of food business activities. This standard does not apply to online food transactions, catering services, and food business activities of on-site preparation and sale.
本标准规定了食品采购、运输、验收、贮存、分装与包装、销售等经营过程中的食品安全要求。 本标准适用于各种类型的食品经营活动。 本标准不适用于网络食品交易、餐饮服务、现制现售的食品经营活动。
Keywords
Application Summary AI generated
Food business operators, including supermarkets, wholesalers, and distributors, use this standard to regulate hygiene practices during food procurement, transportation, storage, and sales. It helps ensure food is not contaminated throughout the business process, protecting consumer health. This standard is a key component of food safety management systems, enabling businesses to establish traceable control measures.
食品经营企业、超市、批发商等使用该标准来规范食品采购、运输、储存和销售等环节的卫生操作。它帮助确保食品在整个经营过程中不受污染，保障消费者健康。该标准是食品安全管理体系的重要组成部分，有助于企业建立可追溯的食品安全控制措施。
AI Summary AI generated
This standard specifies food safety requirements for procurement, transportation, acceptance, storage, and sales in food business operations, applicable to all types of food business activities except online transactions, catering, and on-site preparation. It emphasizes temperature control, cross-contamination prevention, personnel hygiene, record keeping, and product traceability, requiring businesses to establish comprehensive food safety systems and training mechanisms to ensure safety throughout the entire process from procurement to sales.
本标准规定了食品经营过程中采购、运输、验收、贮存、销售等环节的食品安全要求，适用于各类食品经营活动，但不包括网络交易、餐饮服务和现制现售。标准强调对温度控制、交叉污染预防、人员卫生、记录保存和产品追溯等方面的管理，要求企业建立完善的食品安全制度和培训机制，确保食品从进货到销售的全过程安全可控。
Key Sentences extracted from text
采购食品应依据国家相关规定查验供货者的许可证和食品合格证明文件，并建立合格供应商档案。
运输食品应使用专用运输工具，并具备防雨、防尘设施。
应严格控制冷藏、冷冻食品装卸货时间，装卸货期间食品温度升高幅度不超过３℃。
应遵循先进先出的原则，定期检查库存食品，及时处理变质或超过保质期的食品。
当发现经营的食品不符合食品安全标准时，应立即停止经营，并有效、准确地通知相关生产经营者和消费者，并记录停止经营和通知情况。
Procurement of food shall, in accordance with relevant national regulations, verify the supplier's license and food conformity certificates, and establish a qualified supplier file.
Food transportation shall use dedicated transport vehicles and be equipped with rainproof and dustproof facilities.
The loading and unloading time of refrigerated and frozen food shall be strictly controlled, and the temperature rise of food during loading and unloading shall not exceed 3°C.
The principle of first-in-first-out shall be followed, and inventory food shall be inspected regularly, with deteriorated or expired food handled promptly.
When it is found that the food being operated does not comply with food safety standards, the operation shall be stopped immediately, and relevant producers, operators, and consumers shall be notified effectively and accurately, and the cessation and notification shall be recorded.