GB/T 41636-2022Technical specification for identification and control of quality characteristics of perishable processed food during transportation and storage (English PDF)

Foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1: Structure and Drafting Rules of Standardization Documents" drafted.

This document is proposed and managed by the National Standardization Technical Committee on Food Quality Control and Management (SAC/TC313).

1 Scope

This document specifies the basic requirements, identification requirements, control requirements and verification methods.

This document is applicable to the identification and control management of quality characteristics of perishable processed food during transportation and storage.

2 Normative references

The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, dated citations documents, only the version corresponding to that date applies to this document; for undated references, the latest edition (including all amendments) applies to this document.

GB/T 22918 Technical requirements for temperature-controlled transportation of perishable food

GB/T 30134 Cold Storage Management Specification

3 Terms and Definitions

The following terms and definitions apply to this document.

3.1 Perishable processed food

Perishable processed foods with high water activity.

3.2 Quality characteristics

Color, aroma, taste, shape, physical and chemical indicators of processed food.

4 Basic requirements

4.1 The basic process of identification and control of quality characteristics of perishable processed food during transportation and storage mainly includes.

--- Determine the quality characteristics and identification methods of perishable processed foods during transportation and storage;

--- Specify normative limits or normative requirements for the quality characteristics of perishable processed foods;

---Determine the possibility of quality characteristics exceeding specification limits or specification requirements causing rotting conditions;

--- Determine the severity of the deterioration caused by quality characteristics exceeding specification limits or specification requirements;

--- comprehensively determine the level of quality characteristics;

--- Determine the recognition frequency according to the level of quality characteristics;

--- Implement control based on quality characteristics and their identification results;

---Should continue to improve, correct deviations and record results.

4.2 A special person shall be designated to be responsible for formulating the identification and control scheme of quality characteristics of perishable processed food during transportation and storage. The program should at least Include quality characteristics, identification methods, specification limits or specification requirements, identification frequency, control measures, improvement and correction, and results recording requirements.