T/AFFI 013-2022 Red jujube quality safety traceability technical guideline

Scope

Main Technical Content: Guidelines for Quality and Safety Traceability of Red Dates 1 Scope This document specifies the principles of quality and safety traceability for Xinjiang red dates, the construction of a quality and safety system, requirements for traceability implementation, data collection methods and the application of informatization tools, traceability information design, packaging coding, evaluation and improvement, and dispute resolution. This document applies to the quality and safety traceability system for commercial red dates produced in Xinjiang red date production areas. 2 Normative Reference Documents The provisions of the following documents are incorporated into this standard by reference. For dated reference documents, all subsequent amendment documents (excluding errata) or revised versions are not applicable to this standard. For undated reference documents, the latest version applies to this document. - GB 4806.1 Food Safety National Standard: General Safety Requirements for Food Contact Materials and Products - GB/T 5835 Dried Red Dates - GB/T 16986 Commodity Barcodes: Application Identifiers - GB/T 22000 Food Safety Management System: Requirements for Organizations in the Food Chain - GB/T 21650 Rinse-Free Red Dates - GB/T 22005 General Principles and Basic Requirements for Design and Implementation of Traceability Systems in the Beverage and Food Chain - GB/T 24616 Refrigerated and Frozen Food Logistics Packaging, Marking, Transportation, and Storage - GB/T 34062 Technical Conditions for Anti-Counterfeiting and Traceability Codes - GB/T 38159 Important Product Traceability: General Requirements for Traceability Systems - DB65/T 3505 Geographical Indication Products: Aksu Red Dates 3 Terms and Definitions 3.1 Traceability The ability to trace the history, application, or location of a traceable object. 3.2 Source Tracking The use of modern information technology to record and store information relat

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