GB/T 33305-2016 in English
VALIDGuideline for process information collection and process optimization in perishable food storage and transportation
- Issued on:2016-12-13
- Implemented on:2017-07-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
$156.00
《GB/T 33305-2016易腐食品加工储运过程信息采集与工艺优化指南》由TC313（全国食品质量控制与管理标准化技术委员会）归口，主管部门为国家市场监督管理总局(食品生产司)。
Introduction
GB/T33305-2016 Interpretation Overview
This standard specifies in detail the information collection requirements and process optimization methods during the processing, storage and transportation of perishable foods, aiming to improve the level of food quality and safety through scientific information management and process improvement.
Detailed explanation of core chapters
| Chapter | Main content | Key requirements |
|---|---|---|
| Chapter 4 Information Collection | Specifies the principles and methods of information collection during processing, storage and transportation. | Emphasis on comprehensiveness, availability and data quality control. |
| Chapter 5 Process Optimization | Clarifies the goals, processes and basis for process optimization. | Requires comprehensive consideration of production efficiency, cost, safety and other factors. |
| Chapter 6 Review and Improvement | Specifies the review process and improvement mechanism after process optimization. | Emphasises the importance of regular review and continuous improvement. |
Terms and Concepts
Perishable Food:Refers to fresh products that are easy to spoil, such as meat, aquatic products, fruits and vegetables.
Risk Factors:Operations or procedures that may affect food safety and need to be controlled through the HA CCP system.
Implementation Suggestions
- Establish a complete information collection system to ensure the accuracy and completeness of data.
- Develop targeted improvement plans based on process optimization and regularly evaluate the results.
- Introduce advanced technologies (such as RFID) to improve information collection efficiency and accuracy.
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