10月1日起上海实施国内首个食品冷链物流地方标准

New rules for food transport

摘要：出厂才两天的牛奶怎么变酸了？还在保质期里的熟食也会变质？市民大热天遇到的这些烦心事，都因为一个看不见的“罪魁祸首”——不知何时中断过的“冷链”。记者上午从市经委获悉，上海市地方标准“食品冷链物流技术与管理规范”已通过评审，将于10月1日起实施，这是国内第一个食品冷链物流的地方标准。
    
    冷链，指为保持新鲜食品、冷冻食品等的品质，从生产到消费过程中，始终使食品处于低温状态的专门物流网络。人们对食品卫生安全的要求在不断提高，从不打“赤膊”讲风度，到全程“冷链”保温度，要求从工厂到零售点温度控制不断点，食品保质更保鲜。
    
    据专家介绍，即将实施的上海市食品冷链物流标准明确规定了食品冷链物流所涉运输、储存、装卸、配送、销售等各环节温度控制指标，还增加了质量卫生管理要求。例如标准规定：
    
    ●液体奶类（饮料）装车前将厢体内温度预冷到15℃，方可装货，运输途中产品温度不高于10℃；
    
    ●提货单位委托冷链配送企业承运时，在承运配送合同中，必须明确商品的温度要求；
    
    ●冷冻、冷藏食品出库或到达接收方时，冷冻产品应在15分钟内、冷藏产品应在30分钟内装卸完毕。
    
    本市食用农产品冷链建设起步于上世纪90年代中期，目前在全国处于前沿，但较发达国家距离很大，即使是周边的韩国和我国台湾地区，冷链标准也远远高于上海。
    
    市经委今年准备先从肉类、水产品、豆制品开始冷链建设试点，用3年时间达到以下目标：主要加工行业90%完成冷链加工、批发市场90%达到不中断、物流配送90%形成完整链接。

AS part of China's food-safety controls, the first local standard on cold-chain logistics will take effect on October 1, the Shanghai Economic Commission said yesterday.

The new standard stipulates temperature control requirements across the food cold-chain logistics process, including transport, storage, loading and unloading, distribution and sale, as well as quality and hygienic requirements.

Officials said the standard aims to better ensure food quality. In the past, refrigeration in the retail sector was emphasized but temperature control in transport and distribution was neglected. This is why some consumers complained the food they bought within its shelf life went bad.

Now the standard clarifies that frozen food should be kept below minus 18 degrees Celsius and chilled food should be kept between zero and seven degrees.

Temperatures in transport should be lowered to 15 degrees before liquid milk is loaded and it should be no higher than 10 degrees during transport, according to the standard.

Companies must also specify the temperature required for goods when they entrust logistics companies to transport their products.