T/QSX 0007-2023 Active Group standards

T/QSX 0007-2023 Pre-made food quality and safety general requirements

Publish Date: 2023-08-16 Implement Date: 2023-10-01 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/QSX 0007-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2023-08-16

Implement Date: 2023-10-01

Scope

Scope: This document specifies the terminology and definitions of pre-cooked meals, general principles, and hygiene requirements for the production and processing process. This document applies to the production, processing, storage, transportation, and operation of pre-cooked meals. Main Technical Content: (1) Scope of Application: This document specifies the terminology and definitions of pre-cooked meals, general principles, and hygiene requirements for the production and processing process. It applies to the production, processing, storage, transportation, and operation of pre-cooked meals. (2) Main Standards: The main content of the standards includes: terminology and definitions, general principles, and requirements. (3) Main Technical Content: 1. Terminology and Definitions: Referring to existing national standards, the document defines the terminology of pre-cooked meals. Pre-cooked meals are products made from one or more agricultural products as the main raw materials, using standardized assembly-line methods, through pre-processing (such as slicing, mixing, marinating, kneading, molding, seasoning, etc.) and/or pre-cooking (such as stir-frying, frying, roasting, boiling, steaming, etc.), and packaged as finished or semi-finished dishes. 2. General Principles: It clarifies that food production enterprises shall comply with the provisions of GB 14881 and the hygiene norms for corresponding product categories; central kitchens and collective meal distribution units shall comply with the provisions of GB 31654; and ready-to-eat fresh-cut fruits and vegetables shall comply with the provisions of GB 31652. 3. Requirements: Provisions and requirements are made in terms of raw material requirements, raw material storage and feeding, processing technology, sensory and physical-chemical indicators, food safety, net content, packaging and labeling, storage and transportation, and shelf life. Among them: (1) In the raw material requirements, it