What is defined as non-directly imported food that has been preliminarily or partially processed and still requires further processing:

Non-directly imported food that has been preliminarily or partially processed and still requires further processing is food that has been processed in a certain way outside of China, and then needs to undergo a certain degree of processing or treatment after it is imported into China in order to meet the requirements of food safety regulations and to meet the food standards and provisions of China's regulatory requirements. Food safety regulations to meet the requirements of food standards and regulations in line with China's regulatory requirements.

Non-directly imported food can be semi-finished food, such as multi-meat, sea cucumbers, cut vegetables, etc., or fresh food, such as a variety of fruits and vegetables.

These foodstuffs usually need to be frozen, dehydrated, pickled and so on before they can meet the hygiene and safety standards set by the state to a certain extent. They need to be processed again in China to eliminate potential health risks and to meet our health standards.

In order to enhance the safety level of China's catering industry, to protect consumers dining dietary safety, to adapt to the people's growing demand for catering consumption, March 18, 2021, China for the first time issued the catering service industry norms category of food safety national standards, "GB31654-2021 food safety national standards for catering service general hygiene norms".

The GB31654-2021 Food Safety National Standard General Hygienic Norms for Catering Services (hereinafter referred to as the "Standard") stipulates the basic requirements and management guidelines for the food safety of the premises, facilities, equipment, and personnel of the food service activities in the food purchasing, storage, processing, supplying, distributing, and meal (drinking) utensils

food containers and tools cleaning, and disinfection of food containers, tools, and other aspects of the premises, facilities, equipment, and personnel. Applicable to food service operators and centralized dining units of the canteen engaged in various types of food service activities, etc..

New raw vegetables, fruits cleaning and disinfecting methods

"Standard" new raw vegetables, fruits cleaning and disinfecting methods.6.2.4 provides that raw vegetables, fruits and raw aquatic products raw materials should be cleaned and processed in a dedicated area or facility, and disinfected when necessary. Appendix A specifies the methods for cleaning and sanitizing raw food vegetables and fruits.

The hazardous temperature range for reheating and serving is expressed as above refrigeration temperature and below 60℃

Standard 6.7.1 stipulates that perishable food after cooking, which has been stored above refrigeration temperature and below 60℃ for more than 2h without any change in sensory properties, shall be reheated before consumption.

7.3 provides that the cooking of perishable food, above the refrigerated temperature, 60 ℃ below the storage time should not exceed 2h; storage time of more than 2h, should be reheated or discarded according to the requirements of 6.7; cooking is completed to the consumption of more than 2h, should be stored at 60 ℃ or above the requirements of 6.6 cooled for refrigeration.