Can I buy it at ease?

With the implementation of the national "Anti -Food Waste Law", the concept of temporary food appeared again in the public's sight, and the food economy suddenly became hot. What is a duration of food? Is it safe to sell for food? What are the forms of sales of food food? Is there a guarantee mechanism for facial food?

1. Conceptual blindness:

According to the "Notice on Printing and Distributing the Immigration Food Management System" (Zhelm Food and Drug Administration Regulations [2014] No. 14) according to the "GB7718-2011) and the" Notice of the Removal of the Preservation and Mediter "issued by the Zhejiang Provincial Market Supervision Bureau:

Pre -packaged food shelf life

It refers to the time limit for pre -packaged food under the storage conditions indicated by the label.

Near the shelf life

It refers to the period for the final shelf date indicated on the food packaging.

Near the shelf -time food (commonly known as "Period Food")

It is food that is near the shelf life but has not exceeded the shelf life.

Definition of preservation:

According to the different food shelf life, referring to the industry's practice, the food approaching the shelf life is defined as follows:

1. The shelf life is more than one year (including one year, the same below), and the shelf life is 45 days;

2. If the shelf life is less than half a year, the shelf life is 30 days;

3. If the shelf life is less than half a year, the shelf life is 20 days;

4. The shelf life is less than 90 days or more, and the shelf life is 10 days;

5. If the shelf life is less than 10 days, it is less than 30 days, and the shelf life is 2 days;

6. The shelf life is less than 10 days, and the shelf life is 1 day.

Food operators can discuss the insurance period with suppliers, but not lower than the above -mentioned period; relevant national standards allow foods that do not indicate the shelf life (alcohol content is greater than 10%of drink wine; vinegar; consume salt; solid sugar; ; MSG), there is no nearly shelf life.

It can be seen from the concept that under the storage conditions indicated by the label, pre -packaged foods can maintain the unique quality of the label. Therefore, it is suitable for sale under standardized storage conditions.

Second, the sales form of the temporary food:

1. Large and medium -sized shopping mall supermarkets and eligible other food operators shall set up near -quality food areas or counters, and indicate the words "near the shelf life food sales zone" or "near the shelf life food sales counter" at a prominent location;

2. If there is no near -healing food sales area or counter, there should be a uniform "near -shelf life food" label on the nearly shelf life food for sale;

3. When the food that is bundled with other products is close to the shelf life, it is necessary to indicate "near the shelf life food". When bundling and selling, the production date and shelf life of the food shall not be hidden.

3. Food guarantee mechanism:

Food operators' management requirements for factor foods:

1. Implement a specialized food management personnel near the shelf life, and strengthen the training of the food management system near the shelf life;

2. Establish a daily inspection system for business places near shelf life. Regular inspection of inventory and food to be sold, and when the food is near the shelf life, it should be transferred to the nearby shelf life food area or counter in time, or the label of the "Near the shelf life food" is uniformly pasted;

3. Check the food near the shelf life every day. For the unprecedented foods that have not been sold, they should be removed immediately to stop the sales and destroy them in time.

4. Food operators to destroy expired foods must establish a destroyed record ledger. The preservation period of the destruction records must not be less than one year. Destruction records The names, specifications, quantities, production batch numbers (or production date) of food that exceeds the preparation period, destroyer, destroyer, destruction, supervisory and salesperson, etc. Image information, etc.;

5. Food operators shall go through the return procedures in time if there is an agreement with the supplier that there is a closer to the shelf life food return. The content of the return record includes the name, specifications, quantity, return time, etc. of the return product, and signed and stamped by both parties (including electronic seal). The return record should be built.

Kind tips

1. Refrigerated fresh milk, yogurt, fresh fruit juice and other foods with shorter shelf life. If the shelf life is over, the risk of microorganisms will increase. This category of temporary food needs to be purchased with caution;

2. Consumers should purchase a period of time as appropriate. It is recommended to buy small packaging foods. After buying it back, consume it during the shelf life as soon as possible to avoid waste caused by deterioration.

(Source: Taizhou Market Supervision)

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