GB 31652-2021 Translated English of Chinese Standard (GB31652-2021): National food safety standard - Hygienic specifications for processing fresh-cut ready-to-eat fruits and vegetables [Buy--download True-PDF in 3-second: https://play.google.com/books > Sign in > This BOOK > "3-dots" > Export > Save as "*.pdf"]This Standard specifies the basic requirements and management guidelines for the sites, facilities, equipment and personnel of the links (raw material procurement, acceptance inspection, processing, packaging, storage and transportation, etc.) in the production of ready-to-eat fresh-cut fruits and vegetables. This Standard is applicable to the production of enterprises of ready-to-eat fresh-cut fruits and vegetables. |
Common terms and phrases
Additives and Food-related area and inner area and rinsing bacteria products cleaning and disinfection cleaning and quasi-cleaning cleaning operation area cold chain coliforms cutting or non-cutting detection and refrigeration determine the limit detoxification area dewatering or draining disinfected in accordance disinfection facilities draining equipment exit-factory inspection flow of fresh-cut food additives food processing Food-related Products fresh fruits fresh-cut vegetables fruit cutting area fruits and vegetables Guidelines for Microbiological hand-washing and disinfection inner packaging area Limit of Monitoring main process flow materials shall comply metal detection Microbiological Monitoring Monitoring in Cleaning monitoring of microorganisms National Food Safety number of colonies peeling or non-peeling Plant and workshop pre-treatment Process of fresh-cut process products production workshop quasi-cleaning operation areas Ready-to-eat Fresh ready-to-eat fresh-cut fruits relevant stipulations removal of surface rinsing area stipulations of GB storage and transportation storage area storage temperature surface water Total number vegetable cutting area vegetable raw materials week Surface