GB/T 40956-2021Specification for handover of food cold chain logistics (English PDF)

3.1 Food cold chain logistics

Logistics engineering that uses temperature control as the primary means to ensure that food remains within the required temperature and humidity range from the time it leaves the factory until it is sold. [SOURCE. GB 31605-2020, 2.1]

3.2 Handover

The link in the cold chain logistics process include inbound handover, outbound handover, and delivery handover. [SOURCE. GB 31605-2020, 2.2]

4.1 Handover mode

4.1.1 Both parties to the handover shall clearly stipulate the process and method of food handover in the contract or entrustment form. The handover method is generally on-site, but information-based handover or other handover methods agreed upon by both parties may also be used.

4.1.2 Both parties to the handover shall clearly stipulate the handover personnel, time, location, type of food, temperature, quantity, the number of originals and copies, and signatures in the contract or entrustment form.

4.1.3 Handover documents shall be clean and complete. All accompanying documents, such as exit-factory certificates, inspection and quarantine certificates, food qualification certificates, and customs clearance documents, shall be complete, authentic, and valid.

4.2 Handover personnel

Handover personnel shall have undergone on-the-job training; and personnel handling directly consumable food shall hold valid health certificates.

4.3 Handover time

The handover operation time shall be completed within the specified temperature range, ensuring the food temperature does not exceed the prescribed range.

4.4 Handover temperature

4.4.1 The temperature of the food at the time of handover shall comply with the provisions stipulated in the contract or entrustment form.

4.4.2 The surface temperature of the outer packaging or inner packaging of the food shall be measured and recorded at the time of handover; if the surface temperature exceeds the specified range, the core temperature of the food shall also be measured.

4.5 Handover records

4.5.1 The handover record shall be complete, clear, and accurate, including but not limited to the handover personnel, handover time, handover location, loading and unloading time, ambient temperature at the time of handover, food temperature at the time of handover, temperature of the food in transit or in storage, as well as type, quantity, quality, specifications, batch number, production date, shelf life, and logistics packaging condition of the food.

4.5.2 The handover record shall be kept for at least six months after the expiration of the food's shelf life; if there is no clearly defined shelf life, the retention period shall be no less than two years.

4.5.3 Both parties to the handover shall record and manage information for each stage of the food cold chain logistics in accordance with GB/T 36088-2018, maintaining the continuity and integrity of information records throughout the handover process.

4.6 Handover facilities and equipment

4.6.1 Handover facilities and equipment shall be kept clean, hygienic, and in good working order; and shall be inspected and calibrated regularly.

4.6.2 The docking point between the cold warehouse and the transport vehicle shall have an anti-collision sealing device. If there is no enclosed loading platform, the transport vehicle shall be equipped with a temperature insulation device and the cargo door shall be kept closed at all times during loading and unloading intervals.

4.7 Handling of abnormalities

4.7.1 In case of any dispute during the handover, both parties to the handover shall handle the matter promptly in accordance with the contract, ensuring food safety.

4.7.2 Food shall not be accepted if the temperature or food condition is abnormal.

4.7.3 In the event of a public health emergency, both parties to the handover shall strictly comply with the requirements of relevant departments, take corresponding prevention and control measures; and clean and disinfect relevant areas and items according to relevant requirements. The frequency of disinfection shall be appropriately increased for frequently touched areas.

5.1 Appointment

The delivering party shall schedule the delivery time and location with the receiving party in advance and prepare the temperature record of the food during transit for inspection. The receiving party shall simultaneously prepare for receiving the goods.

5.2 Inspection

Upon arrival at the agreed delivery location, the receiving party shall inspect the accompanying documents, the temperature record during transit, and the ambient temperature inside the transport vehicle to confirm that the food packaging is intact, clean, uncontaminated, and odorless, and that the type, quantity, production date, shelf life, temperature, and other information of the food are consistent with the contract or delivery note. Food temperature measurement shall be performed according to 4.4.2.

5.3 Unloading

After confirming everything is correct, unload as soon as possible. During unloading.

--- Handle with care; do not drop, fall on ground, or invert.

--- During unloading, the ambient temperature inside the transport vehicle shall be maintained within the temperature range required for the food.

5.4 Sign the receipt

After the handover is completed, both parties shall make a handover record. The receiving party shall promptly update the food inbound information to the information management system.

6.1 Appointment

The delivery party shall schedule a pickup time and location with the receiving party in advance and prepare the food storage temperature records for future inspection.

The receiving party shall inspect the transport vehicle before pickup, ensuring it meets hygiene requirements and that the refrigeration system, defrosting system, and temperature monitoring equipment are functioning properly. The receiving party shall also pre-cool the interior of the transport vehicle to the required temperature for the food.

6.2 Inspection

Upon arrival at the agreed delivery location, the receiving party shall inspect the accompanying documents, in-warehouse temperature records, and the interior temperature of the transport vehicle to confirm that the food packaging is intact, clean, uncontaminated, and odorless; and that the type, quantity, production date, shelf life, temperature, and other information of the food are consistent with the contract or delivery note. Food temperature measurement shall be performed according to 4.4.2.

6.3 Loading

6.3.1 Food shall not be mixed with toxic or harmful foods during loading and transportation.

6.3.2 Foods with volatile odors or off-odors, different temperature and humidity requirements, requiring special handling, or prone to cross-contamination shall not be mixed or transported together.

6.3.3 If a multi-temperature zone transport vehicle is used, the aforementioned foods shall not be mixed or transported within the same temperature zone of the vehicle compartment. […]