GB/T 38574-2020General technical requirement for two-dimensional code of food traceability (English PDF)

3.1 Two-dimensional code of food traceability

A two-dimensional code that carries key information for food traceability.

4.1 Use principles

The principles for using two-dimensional code of food traceability shall include:

a) Record the traceability information of food raw materials, production and processing technology, circulation, product characteristics;

b) Realize effective information verification;

c) Provide online inquiries for consumers.

4.2 Use goals

The goals for using two-dimensional code of food traceability shall include but not be limited to:

a) Record or identify food processing information and form product identification;

b) Identify the responsibilities of each link in the production, distribution and sales process;

c) Help consumers to realize online inquiries;

d) Provide traceability technical support for related supervision and services.

5.1 Requirements for data of two-dimensional code of food traceability

5.1.1 Requirements for traceability data for procurement of raw materials

The mandatory contents of the raw and auxiliary material procurement traceability data in the two-dimensional code of food traceability include:

a) Name of raw material;

b) Production date/production batch number;

c) Manufacturer or supplier.

The optional contents of the raw and auxiliary material procurement traceability data in the two-dimensional code of food traceability include:

a) Specification, quantity and purchase date of raw and auxiliary materials;

b) Inspection basis and inspection report of raw and auxiliary materials;

c) Storage conditions and shelf life of raw and auxiliary materials.

5.1.2 Requirements for traceability data in food production and processing

information of the consignee;

e) For food that needs to be refrigerated, frozen or stored under other special conditions, its transportation conditions (such as temperature, humidity) shall be monitored.

6.1 Requirements for preparation of two-dimensional code of food traceability

The two-dimensional code system stipulated by national standards such as GB/T 33993, GB/T 21049, and GB/T 18284 can be used for the two-dimensional code of food traceability.

6.2 Requirements for marking of two-dimensional code of food traceability

The two-dimensional code of food traceability shall correspond one-to-one with the identification object and be attached to the position specified by the traced object.

6.3 Requirements for symbol size of two-dimensional code of food traceability

The symbol size of the two-dimensional code of food traceability shall be selected according to the relevant coding standards, printing area, layout design, reading device and system allowability. If necessary, relevant adaptation experiments are required. The minimum module size shall not be less than 0.254mm.

6.4 Requirements for quality of two-dimensional code of food traceability

The determination of the quality of the two-dimensional code of food traceability shall be carried out in accordance with GB/T 23704 and the corresponding code system standards. Including but not limited to the following situations:

a) The barcode shall be free from deinking, pollution and distortion. The edges are clear, without hair and halo or curvature;

b) The barcode shall be clear and easy to identify, and not easily damaged by factors such as food handling, collision and friction;

c) The selection of reading equipment shall be based on the resolution of the two-dimensional barcode image read. It shall meet the relevant requirements in terms of resolution, scanning attributes, barcode symbol length, and code recognition rate. […]