The Qualification Conditions for Cold Storage specifies the environment, facilities and equipment, management safety, personnel and reputation of the cold storage that undertakes the national reserve of frozen meat. The main contents are as follows:
First of all, cold storage should pass the ISO900 1 quality management system certification, and encourage the establishment and implementation of HACCP system. Cold storage should establish relevant quality management documents.
Second, the environmental requirements of cold storage
(1) There should be good sanitary conditions around the cold storage, and there should be no industrial enterprises, hospitals, farms and other places that produce harmful gases, smoke, dust and other substances; Should be located in a place with convenient transportation, strong transit loading and unloading and transportation capacity; Hydropower should meet the needs of production, fire fighting and life.
(2) The overall ground elevation of the cold storage should be higher than the average ground elevation of the factory area, and the drainage system should be perfect and unobstructed; Living area and production area should be strictly separated; Environmental sanitation should be clean and tidy, and the road surface in the reservoir area should be smooth and dust-free.
Three, cold storage facilities and equipment requirements
(a) refrigerated frozen pork, single warehouse capacity should be more than 3000 tons (including 3000 tons). The cold storage for storing frozen beef and mutton should have a capacity of more than 500 tons (including 500 tons); The construction shall conform to the national standard.
50072 cold storage design specification, with legal supporting documents.
(2) Buildings, facilities, equipment and refrigeration systems shall be suitable for the warehouse area and throughput capacity, and the materials used shall comply with the relevant provisions on food hygiene, environmental protection, fire control and safety production; There should be mildew and rodent prevention facilities; Should be equipped with automatic temperature display and recording device; Should be equipped with inspection and measuring instruments, and regularly check; Garage doors, elevator doors, columns, walls, refrigeration system pipes and other places that are prone to collision should be provided with protective devices.
Four, cold storage management requirements
(a) the library should be clean without sundry, no smell; The instruments in the warehouse should be cleaned and disinfected regularly; It is forbidden to bring toxic and harmful substances into the reservoir area, and cleaning agents, disinfectants and other items shall be managed by special personnel and properly kept.
(2) The frozen meat put into storage shall have the quarantine certificate of animal origin, the vehicle disinfection certificate, the certificate of no epidemic area and the certificate required by national laws and regulations; The central temperature of frozen meat during storage should be ≤-65438 05℃; Full-time personnel should be set up to check and register all kinds of health and quarantine certificates of frozen meat stored in storage, and at the same time check the temperature and hygiene in transport vehicles, as well as the packaging, temperature and surface hygiene of frozen meat; The packaging label for storing frozen meat shall meet the following requirements: a. The name and net content of frozen meat shall be marked; B frozen meat shall be marked with production date, shelf life or/and shelf life, and storage conditions. Dates are marked in the order of year, month and day; C. The name and address of the manufacturer shall be indicated; D the quality (quality) grade and standard number of the product shall be marked; E. Muslim frozen beef and mutton packaging should be printed with Muslim logo; Frozen meat should be stored in a special warehouse or crib, managed by a special person and clearly marked; Frozen meat in the warehouse should be reasonably stacked, and the stacking weight should not exceed the design load; The stacking of goods in the warehouse shall meet the following requirements: counting from the ceiling of the cold storage
≥ 0.2m, 0.3m from the underside of the top exhaust pipe, 0.2m from the side of the top exhaust pipe, 0.2m from the wall without exhaust pipe, 0.4m from the side of the exhaust pipe of the wall and 0.4m from the periphery of the air cooler.
1.5m, from the bottom of the air duct ≥
Each stack of 0.2m must be clearly marked, including variety, specification, quantity, quality, grade, manufacturer, production date, warehousing date, etc. Frozen meat in the warehouse should be packed firmly, completely and cleanly, and clearly marked; The temperature of the cold storage should be stable, the air temperature in the cold storage should be kept below-65438 08℃, the fluctuation range of the air temperature in the cold storage should not exceed 65438 0℃ day and night, and the fluctuation range of the temperature of frozen meat entering and leaving the storage should not exceed 4℃; The storage of Muslim frozen beef and mutton shall meet the relevant requirements of Muslim storage.
(three) the warehouse should be reasonably divided and marked to facilitate operation, transportation, equipment maintenance and frozen meat quality inspection; The cold storage should be cleared of ice, frost and water in time, and the exhaust pipe and air cooler in the warehouse should be defrosted in time; Water-based operation is strictly prohibited in cold storage.
Five, cold storage in terms of safety requirements
The electrical wiring in the warehouse should be maintained regularly to prevent leakage; Fire protection should comply with GB.
Relevant provisions in 50072 Code for Design of Cold Storage; A management system should be established to ensure the safe operation of facilities and equipment, and effectively implemented and recorded to prevent the leakage of refrigerant in the refrigeration system; There should be a sound security system and full-time security personnel.
Six, cold storage staff requirements
Management and operation personnel should be in accordance with the the State Council order No.
No.373 Regulations on Safety Supervision of Special Equipment, and hold relevant certificates; Production and related management personnel should pass physical examination before taking up their posts. Routine health examination shall be conducted once a year, and temporary health sampling shall be conducted when necessary. Patients with diseases affecting food hygiene should be transferred from their posts.
Seven, cold storage credit requirements
Should have the health license of the relevant departments at or above the county level and other qualification certification materials that meet the requirements of relevant national laws, regulations and standards. The cold storage of beef and mutton should be a halal warehouse approved and confirmed by the relevant state departments; Have a good business reputation. There have been no serious illegal acts and major food safety accidents in the past three years. In good financial condition.