DB11/T 1992.5-2023
Quality Management Standards for Food Production Enterprises Part 5: Cold Chain Ready-to-Eat Foods (English Version)

Standard No.
DB11/T 1992.5-2023
Language
Chinese, Available in English version
Release Date
2023
Published By
Beijing Provincial Standard of the People's Republic of China
Latest
DB11/T 1992.5-2023
 
Scope
This standard specifies the quality and safety requirements for pre-packaged foods that use two or more of cereals, beans, potatoes, livestock and poultry products, eggs, aquatic products, fruits and vegetables, edible fungi and their products as main raw materials, with or without fillings or auxiliary materials, produced by cold processing or rapid cooling after partial hot processing, and packaged, stored, transported and sold at 0℃~10℃ for direct consumption by consumers.

DB11/T 1992.5-2023 Referenced Document

  • DB11/T 1797 Guidelines for Quality Improvement of Food Production Enterprises
  • GB 14881 Food Safety National Standard General Hygienic Practices for Food Production*， 2026-02-10 Update
  • GB 28050 National Food Safety Standard General Rules for Nutrition Labelling of Prepackaged Foods*， 2025-03-16 Update
  • GB 4789.10 National Food Safety Standard Food Microbiology Test Staphylococcus aureus Test
  • GB 4789.14 National Food Safety Standard Food Microbiological Examination Examination of Bacillus cereus
  • GB 4789.2 National Food Safety Standard Food Microbiological Inspection Determination of Total Bacterial Colony
  • GB 4789.30 National food safety standard Food microbiology test Listeria monocytogenes test*， 2025-03-16 Update
  • GB 4789.4 National Food Safety Standards Food Microbiology Testing Salmonella Testing*， 2024-02-08 Update
  • GB 4789.6 National Food Safety Standard Food Microbiological Inspection Examination of Diarrhea-causing Escherichia coli
  • GB 4789.7 Food microbiology test Vibrio parahaemolyticus test
  • GB 7718 General Rules for the Label of Prepackaged Foods*， 2026-02-10 Update
  • GB/T 16294 Test Methods for Sedimentation Bacteria in Cleanrooms (Areas) in the Pharmaceutical Industry*， 2025-10-05 Update
  • NY/T 3524 Technical specifications for thawing frozen meat

DB11/T 1992.5-2023 history

  • 2023 DB11/T 1992.5-2023 Quality Management Standards for Food Production Enterprises Part 5: Cold Chain Ready-to-Eat Foods
Quality Management Standards for Food Production Enterprises Part 5: Cold Chain Ready-to-Eat Foods

Topics on standards and specifications

Food semi-finished products Enterprise standard ready-to-eat Enterprise standard ready-to-eat food production quality Food Quality Management System

Standard and Specification

DB31/ 2028-2019 Food Safety Local Standards Hygienic Specifications for Automatic Vending (Manufacturing and Selling) of Instant Food DBS12/ 003-2024 Food Safety Local Standards Hygiene Requirements for the Production of Refrigerated Ready-to-Eat Foods CAC/GL 61-2009 Guidelines on the application of general principles of food hygiene to the control of listeria monocytogenes in ready-to-eat foods DBS33/ 3014-2022 Hygienic Standards for Production and Operation of Instant Fermented Ham SZDB/Z 41-2011 Food cold chain technology and management norms DBS32/ 014-2017 Rapid detection of foodborne pathogenic microorganisms in food safety local standards DB31/ 2027-2023 Food Safety Local Standards Hygiene Regulations for Premise Manufacturing and Sale of Ready-to-Eat Foods GB 31607-2021 National food safety standards Limits of pathogenic bacteria in bulk ready-to-eat foods GSO CAC/GL 61:2008 Guidelines on the application of general principles of food hygiene to the control of listeria monocytogenes in foods DIN EN ISO 15216-2 E:2018-06 Food chain microbiology Horizontal method for determination of hepatitis A virus and norovirus using real-time RT-PCR Part 2: Detection method (draft


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