According to the news released by the China Chain Store and Franchise Association, on May 5, the China Chain Store and Franchise Association (CCFA) issued the group standard "Service Specifications for the Production of Ready-to-eat Fresh-cut Fruits and Vegetables (Food Operators)" (hereinafter referred to as the "Specifications"), which is the first domestically. This standard is applicable to food operators such as supermarkets, catering, convenience stores, fruit specialty stores, fruit cutting specialty stores, Internet consumption platform merchants and other food operators on the business site to cut, produce, and distribute ready-to-eat fresh-cut fruit and vegetable products.The "Specification" is jointly edited by members of the Food Safety Committee such as Ele.me, Pagoda, Aeon, Shanghai Tianxiang, etc. It mainly stipulates the definition of ready-to-eat fresh-cut fruits and vegetables, raw material procurement and acceptance requirements, as well as cutting production, storage and distribution. Food safety, hygiene and other related technical requirements during the service process.
According to the statistics of the Ele.me platform, as of March this year, the number of fruit-cutting merchants has reached 35,000, a year-on-year increase of about 150%. In addition to the on-site production and sales in supermarkets and the on-site production of fruit and vegetable specialty stores, ready-to-eat fresh-cut fruits and vegetables are produced on-site. Products have become the main way.
Therefore, the "Specification" refers to the relevant provisions of the national food safety standards GB31654 and GB31652, and proposes that the quality control of raw materials should be strengthened when cutting fruits and vegetables at the business site, and the cleaning and sanitation of the cutting area should be done. Process food safety.
At the same time, the "Specification" clearly requires that ready-to-eat fresh-cut fruit and vegetable products shall not be added with food additives with functions such as coloring and anti-corrosion; they should be displayed in refrigerated display cabinets or sold immediately, and the refrigerated environment temperature should not exceed 8 ℃; the outer packaging should be marked with label information , the cutting date, time and shelf life should be indicated on the label; the shelf life should not exceed the same day under refrigeration conditions.
In the next step, CCFA supports applicable enterprises to organize stores and fruit cutting merchants to carry out standard publicity and training in accordance with the requirements of the "Specification", and further improve the food safety and quality management level of ready-to-eat fresh-cut fruit and vegetable products.
