T/SZGFDA 02-2019 Active Group standards

T/SZGFDA 02-2019 The operating specifications for the smart sales system for fresh-pressed orange juice

Publish Date: 2019-05-29 Implement Date: 2019-05-30 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/SZGFDA 02-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

ICS Name: Drinks in general

Publish Date: 2019-05-29

Implement Date: 2019-05-30

Scope

Scope: This standard specifies the terms and definitions, system functions, payment, application development and management, hygiene of orange juice processing, system operation and maintenance, equipment characteristics, technical specifications, and installation for freshly squeezed orange juice intelligent sales terminals and systems. This standard applies to newly established and currently operating enterprises in the domestic freshly squeezed orange juice industry. The products covered by this standard primarily refer to freshly squeezed orange juice that meets the relevant national standards and is suitable for intelligent terminal sales. Main technical content: With the rapid development of the freshly squeezed orange juice intelligent sales market, there is a need for guidelines and standards to guide and regulate the behavior of relevant enterprises in the industry. This orange juice retail model provides ideas and solutions for the construction of a new agricultural product supply chain system with production at the upstream and consumption at the downstream. The production and operation of freshly squeezed orange juice involve the cultivation, quality, cost, storage, and transportation of fresh oranges; the selection, location, maintenance, and deployment of terminal juicers; and the market strategy, personnel training, operational guidance, customer service, and payment technology of operating enterprises. 1 Scope 2 Normative References 3 Terms and Definitions 4 System Structure 5 Technical Requirements 5.1 Operational Management Model 5.2 System Planning 5.3 Selection and Location of Offices 5.4 Hygiene Requirements for Employees 5.5 Product Inspection Requirements 5.6 Warehouse Management Requirements 5.7 Consumer Complaints and Handling 5.8 Emergency Response to Hygiene and Safety Issues 5.9 Safety Control during Production Processes 5.10 Product Recall Management 5.11 Training 5.12 Management Systems 5.13 Rec