Ministerio Viceministerio de Firmado digitalmente por

LLOSA VELASQUEZ Diego Sebastian FAU

de Comercio Exterior 20504774288 soft
Comercio Exterior Cargo: Vice Ministro del Viceministerio de
Comercio Exterior
y Turismo Motivo: Documento Electrónico
Fecha: 2022/03/08 09:01:21-0500

"Decenio de la Igualdad de Oportunidades para Mujeres y Hombres"

"Año del Fortalecimiento de la Soberanía Nacional"

San Isidro, 8 de marzo de 2022

OFICIO N° 091 - 2022 - MINCETUR/VMCE

Señor
MIGUEL QUEVEDO VALLE
Jefe Nacional
Jefatura Nacional
SERVICIO NACIONAL DE SANIDAD AGRARIA - SENASA
Av. La Molina Este 1915
Lima/Lima/La Molina

Señor
HUMBERTO SARAVIA ALMEYDA
Presidente Ejecutivo
Presidencia Ejecutiva
ORGANISMO NACIONAL DE SANIDAD PESQUERA - SANIPES
Av. Domingo Ouré 165
Lima/Lima/Surquillo

Señora
MARÍA CRISTINA MÁRQUEZ GONZÁLEZ
Directora General
Dirección General
DIRECCIÓN GENERAL DE SALUD AMBIENTAL E INOCUIDAD ALIMENTARIA-
DIGESA
Clle Las Amapolas 350 Urb. San Eugenio
.
Lima/Lima/Lince

Asunto : Directrices y Guía Técnica de la GACC para la prevención de la COVID-

19 en la cadena de frío.
Referencia : OF. RE (PCO) N° 2-14/10

Es grato dirigirme a usted, con relación al documento de referencia mediante el cual se

pone en conocimiento que la Administración General de Aduanas de China (GACC) ha
remitido al Perú, a través del Ministerio de Relaciones Exteriores, la Nota SPH [2022] No.
55 y su traducción no oficial al idioma inglés.

Dicha nota contiene la segunda edición de la a “Guía técnica de Prevención y Control de

Covid-19 para las empresas de la cadena de frío” y la “Guía técnica de fumigación de
Covid-19 para las empresas de la cadena de frío”, las mismas que se adjuntan para su
conocimiento y fines pertinentes.

Sin otro particular, hago propicia la oportunidad para expresarle mis consideraciones.

Atentamente,

Esta es un copia auténtica imprimible de un documento electrónico archivado en el Ministerio de Comercio Exterior y
Turismo, aplicando lo dispuesto por el Art. 25 de D.S. 070-2013-PCM y la Tercera Disposición Complementaria Final de
D.S. 026-2016-PCM. Su autenticidad e integridad pueden ser contrastadas a través de la siguiente dirección web:
https://consultasenlinea.mincetur.gob.pe/verifica e ingresando la siguiente clave: HVKSK9R3

Ca. Uno Oeste 050, Urb. Corpac - San Isidro, Lima 27, Perú
 Ministerio Viceministerio de
de Comercio Exterior Comercio Exterior
y Turismo

Firmado digitalmente
DIEGO SEBASTIAN LLOSA VELASQUEZ
Vice Ministro del Viceministerio de Comercio Exterior
Ministerio de Comercio Exterior y Turismo - MINCETUR

Adj. Nota GACC SPH_2022_ No.55, Traducción ENG Appendix Two, OFICIO PCO 2-14-10 RREE, Traducción
ENG_Technical Guidelines for Prevention and Control of New Coronavirus in Cold-chain Food Production and
Operation, Traducción ENG_Guidance for evaluation on on-site low-temperature disinfection of cold chain food outer
packaging, Traducción ENG Appendix One

Expediente N° 1466140

abt

Esta es un copia auténtica imprimible de un documento electrónico archivado en el Ministerio de Comercio Exterior y
Turismo, aplicando lo dispuesto por el Art. 25 de D.S. 070-2013-PCM y la Tercera Disposición Complementaria Final de
D.S. 026-2016-PCM. Su autenticidad e integridad pueden ser contrastadas a través de la siguiente dirección web:
https://consultasenlinea.mincetur.gob.pe/verifica e ingresando la siguiente clave: HVKSK9R3

Ca. Uno Oeste 050, Urb. Corpac - San Isidro, Lima 27, Perú
 (Traducción no oficial)

SPH[2022] No.55

Administración General de Aduanas de la República Popular China

(GACC)

Asunto: Departamento de Seguridad de Exportación e Importación de

Alimentos de la Administración General de Aduanas de la República Popular
China (GACC), respecto a garantizar la inocuidad de los alimentos exportados
a China en la cadena de frío.

A la Embajada del Perú en China:

El 16 de octubre la Oficina Integral del Estado de Consejo de China para el

Mecanismo Conjunto de Prevención y Control en respuesta a la pandemia
Covid-19, publicó la «Guía técnica de Prevensión y Control de Covid-19 para
las empresas de la cadena de frío (versión II)» y la «Guía técnica de
fumigación de Covid-19 para las empresas de la cadena de frío (versión II)»
(ver el anexo). Las empresas chinas competentes en materia de cadena de
frío y sus trabajadores han organizado la producción de acuerdo con las guías
mencionadas a fin de evitar la contaminación de covid-19.

De conformidad con las prácticas y normas internacionales, se desea que las

autoridades competentes peruanas informen acerca de las guías antes
mencionadas a las empresas de cadena de frío (incluyendo las de frutas y
productos alimentarios agrícolas) las empresas deben prevenir y controlar el
covid-19 a fin de mantener la confianza de los consumidores y el mercado y
promover el desarrollo del comercio exterior.

La parte china tiene la mayor predisposición para la apertura de la

cooperación y da la bienvenida a las empresas exportadas peruanas de alta
calidad. Mucho se agradecerá a esa Honorable Embajada transmitir la
presente carta a las autoridades competentes del Perú, a fin de profundizar la
cooperación.

Atentamente

Anexo：«Guía técnica de Prevensión y Control de Covid-19 para empresas de

cadena de frío (versión II)» y «Guía técnica de fumugación de Covid-
19 para empresas de cadena de frío (versión II)»

Departamento de la Seguridad de Exportación y Importación de los Alimentos

Administración General de Aduana de China – GACC -
15 de febrero de 2022
Appendix Two
Guidance for evaluation on on-site low-temperature disinfection of cold chain food outer packaging

A. Evaluation principle
On-site low-temperature disinfection evaluation includes process evaluation and effect
evaluation. Process evaluation shall be carried out along with low-temperature disinfection
for each time, and self-examination and self-evaluation are generally carried out by
disinfection implementation units. Relevant regulatory authorities can conduct spot checks
on disinfection process and self-examination and self-evaluation process to ensure the
effectiveness of disinfection process. Regular spot checks are generally adopted for effect
evaluation, and it is recommended to evaluate once every six months. Whenever changing
the low-temperature disinfection method, the disinfection effect shall be evaluated, and it
can be put into use only after proving that the low-temperature disinfection is effective.
B. On-site low-temperature disinfection evaluation
Disinfection implementation units shall make good records of disinfection and conduct
self-evaluation in the process of disinfection for each time, which includes evaluating
whether the whole disinfection operation is carried out according to the disinfection work
plan, whether the low-temperature disinfection products used are legal and effective,
whether the disinfection methods match the disinfection objects and environment, whether
the disinfection parts are fully covered, whether the usage amount meets the requirements,
whether the actuation duration of disinfection is sufficient, and whether the records of disinfection
are made standardized. The contents include but are not limited to disinfection date,
disinfection location, disinfection scope, disinfection object, disinfection procedure,
disinfectant preparation, disinfectant concentration and dosage, actuation duration, disinfection
method, disinfection equipment and personal protection etc.
The low-temperature disinfection products used shall meet the requirements of relevant
national health standards and specifications, and pass the health and safety evaluation.
Details of disinfectant include disinfectant name, main active ingredients and dosages, validity
period, preparation method, applicable scope and applicable method etc. Details of
disinfection equipment include equipment name, main sterilization factors and the intensity,
scope of usage and method of usage etc.
C. Effect evaluation on on-site low-temperature disinfection
a) Evaluation objects and indicators
Effect evaluation object of low temperature disinfection is the surface of the object.
According to the resistance of new coronavirus to disinfection factors, indicator
microorganisms are selected, and the killing rate of indicator microorganisms is taken as
the evaluation index. It is indicated that the resistance of microorganisms shall be equal
to or higher than that of new coronavirus, easy to cultivate and meet the laboratory
biosafety and WS/T683 requirements. Staphylococcus aureus (ATCC 6538) and
Escherichia coli (8099) can be selected for chemical disinfection. Indicator
microorganisms meeting the above requirements shall be selected for the physical
disinfection according to the characteristics of disinfection factors.
b) Evaluation method
In accordance with GB/T38502, the bacterial tablets shall be prepared (tryptone
1
Translated by Emma
 soybean broth is used as organic interfering substance for the on-site low-temperature
disinfection evaluation), and the number of recovered bacteria in each bacterial tablet
shall reach 1 × 106 CFU/tablet ~ 5 × 106 CFU/tablet. Put the bacterial tablets of
indicator microorganism into the corresponding low temperature environment for at
least 30min, and ensure that the indicator microorganism reaches the same low
temperature before proceeding to the next step.
Before disinfection: place the bacterial tablets on the site, with the desktop, door
handles and buttons as the key objects, and each type of object shall have no less than
two samples; The outer packaging of cold chain food shall be distributed on all six sides
of the outer packaging; The total number of test samples shall not be less than 30.
After disinfection: After disinfecting to the actuation duration, use sterile tweezers to
move the bacterial tablets into a test tube containing 5.0 mL of corresponding neutralizer,
vibrate 80 times in the palm of hand or mix evenly with a blender, and neutralize for
10min. Meanwhile, a positive control group can be set up.
Laboratory cultivation: the sampling tube shall be oscillated on the mixer for 20s or
vibrated forcibly for 80 times, and 1.0 ml of samples to be tested shall be inoculated in
sterile plates, and two plates shall be inoculated in parallel for each sample. 15ml ~
18ml of dissolved culture medium at 45 ℃ ~ 48 ℃ shall be added, and shake evenly
while pouring. After the coagulation, it shall be cultivated for 48 hours at 36 ℃ or plus-
minus 1 ℃ of 36 ℃, colony counting, calculate the killing rate.
c) Result judgment
The average killing rate of indicator microorganisms on the surface of object is ≥
99.9%, and the number of samples with killing rate > 99.9% accounts for more than
90%, which is judged as qualified for disinfection.
D. Attentions
a) Combined with the characteristics of the location, clearly defined the disinfection
objects, and strictly implement the disinfection work in accordance with the disinfection
procedures and norms.
b) Disinfection implementation units shall have on-site disinfection ability, and operators
shall receive professional training in disinfection, master the basic knowledge of
disinfection and personal protection, and be familiar with the use of disinfection
equipment and the preparation of disinfectants etc.
c) All on-site disinfection shall be recorded and kept for at least 2 years, and self-
monitoring shall be carried out at the same time. Attention shall be paid to standardized
operation in the process of effect evaluation, harmless treatment shall be strictly taken
on samples and related test materials in accordance with biosafety requirements.
d) When disinfecting on site, personal protection shall be done well, and regular and
effective personal protective equipment shall be selected according to the site conditions
and relevant standard requirements.

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Translated by Emma
 "DECENIO DE LA IGUALDAD DE OPORTUNIDADES PARA MUJERES Y HOMBRES"
"Año del Fortalecimiento de la Soberanía Nacional "

Lima, 22 de febrero de 2022

OF. RE (PCO) N° 2-14/10

GACC: Directrices Y Guía Técnica
Para La Prevención Del Covid-19 En
La Cadena de Frío

Señorita
Rocio Barreda,
Directora de la Dirección de Requisitos Técnicos al Comercio Exterior
Ministerio de Comercio Exterior y Turismo
Lima .-

Me dirijo a usted a fin de poner en su conocimiento que la Administración General de Aduanas

de China (GACC) ha dirigido a nuestra Embajada en ese país la Nota SPH [2022] No.55 que se
adjunta y su traducción no oficial al idioma inglés, en la que hace llegar la segunda edición de
la “Guía técnica de Prevención y Control de Covid-19 para las empresas de la cadena de frío” y
la “Guía técnica de fumigación de Covid-19 para las empresas de la cadena de frío”.

En ese sentido, cualquier inquietud o consulta sobre este particular, sírvase hacer llegar a esta
Cancillería de considerarlo conveniente, al señor Fernando Claudet, funcionario de esta
Dirección, a su correo fclaudet@rree.gob.pe.

Atentamente,

Luis Enrique Mayaute Vargas

Ministro
Director de Promoción
Comercial

LM/FC

Esta es una copia auténtica imprimible de un documento electrónico archivado por el Ministerio de Relaciones Exteriores, Page 1 of 1
aplicando lo dispuesto por el Art. 25 de D.S. 070-2013-PCM y la Tercera Disposición Complementaria Final del D.S. 026-2016-
PCM. Su autenti ci dad e i ntegri dad pueden ser contrastadas a través de la si gui ente di recci ón web:
https://stdCiudadano.rree.gob.pe/verifica e ingresando el número de documento: (PCO)-2-14/10 y la clave: 052Y87V
Attachment One
Technical Guidelines for Prevention and Control of New Coronavirus in Cold-chain Food Production and Operation
(Second Edition)
I. Scope of basis and application
In order to standardize and guide the normal-running units of cold-chain food and those employees in
course of the regular epidemic prevention and control phase to implement the prevention and control
responsibility of production and operation, referring to these following mentioned documents (“Guidelines for
COVID19 Prevention and Control in Meat Processing Enterprises” (L.F.L.K.J.Z.Z.F.[2020]NO.216),
“Technical Guidelines for COVID19 Prevention and Control in Agricultural Markets and Country Markets”
(L.F.L.K.J.Z.Z.F.[2020]NO.223), “Scheme on COVID19 Prevention and Control (Eighth
Edition)”(L.F.L.K.J.Z.Z.F.[2021]NO.51), “Notice on the reinforcement of COVID19 Prevention and Control
in Port Cities issued by the COVID-19 Prevention and control Unit of the State Council”
(G.B.F.M.D.[2021]NO.14), “Guidelines for COVID19 Prevention in food production and operation”(produced
in August 2021) which was issued by the corresponding National food safety standards and the Food and
Agriculture Organization of the United Nations, and other relevant documents), aiming at the manufacturers
of cold-chain food and the key links of production and operation, and hence this Technical Guideline has been
formulated.
This Guideline is applicable for the COVID19 prevention and control in various circles (such as producing,
loading and uploading, transporting, storing and marketing etc.) of cold-chain food (processed by freezing,
refrigerating or other similar means) which must be essential to keep under low-temperature status in course
of the process from production to sale. It may be implemented in port regions by the operation units of storing
cold-chain food (exported to China) and those practitioners working in the relevant field.
This Guideline focuses on preventing cold-chain food practitioners and related personnel from being
infected by COVID19, highlighting the epidemic prevention and control of personnel (who is responsible for
loading, unloading, storage and transportation, for example, porters and unpacking workers) working in the
high-risk areas such as centralized supervision warehouses or cold storage at the first station, and paying
attention to strengthening the cleaning and disinfection in the process of the cold-chain food packaging.
Manufacturers shall strictly abide by the requirements of laws and regulations and relevant national food safety
standards, and implement the regulations of COVID19 prevention and control stipulated by local authority,
which is a prerequisite for the application of this Guideline.
II. COVID19 Prevention and Control for Practitioners
Practitioners’ health is the foundation to prevent cold chain food from COVID19 pollution. Manufacturers
involved in cold chain food production, loading and unloading, transportation, storage, sales and catering
services shall timely adjust and update the health management system of practitioners, improve the COVID19
prevention and control measures, and strictly do a good job in personal protection of practitioners according
to the requirements of epidemic prevention and control.
2.1 Establish a health registration system for employees on duty
Cold chain food manufacturers should register the 14-day travel and health status of employees
(including new employees and temporary employees), and establish health system for on-the-job
employees. New employees should provide vaccination certificate, nucleic acid negative certificate
being issued within 48 hours, no abnormalities in health code and travel code, and the movement and

1
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 health status of employees shall be always noted.
2.2 Daily health monitoring of employees
Cold chain food manufacturers should strengthen monitoring personnel access and health. The
following systems shall be established for all employees, which includes health system (including 10
main symptoms: fever, dry cough, fatigue, decreased sense of smell and taste, stuffy nose, runny nose,
sore throat, conjunctivitis, myalgia and diarrhea), risk contact information reporting system,
temperature measuring points at the entrance of food manufactory, and besides, the implementation
of prevention and control measures such as registration, temperature measurement, disinfection and
health code inspection etc., and it shall be only allowed for "green code" to enter into the manufactory.
2.3 Nucleic acid test of practitioners
Nucleic acid test is the important means to search for those infected people at an early time.
Cold chain food practitioners should carry out relevant tests according to the “Scheme on COVID19
Prevention and Control (Eighth Edition)”(L.F.L.K.J.Z.Z.F.[2021]NO.51). For those high risk
personnel, the frequency of nucleic acid test should be appropriately increased.
Personnel in high-risk positions includes but is not limited to the following personnel: high-risk
personnel (who are in direct first-time contact with imported cold chain food without preventive
disinfection) such as porters, stevedores, box workers, disinfection personnel, forklift workers,
warehouse keepers, sampling personnel and garbage cleaning personnel in the centralized
supervision warehouse or the first station cold storage; Slow-down front-end personnel of imported
cold chain food production and processing enterprises, such as porters and unpackers.
Personnel in high-risk positions should carry out high-frequency nucleic acid test, which can be
appropriately adjusted on the basis of risk level judged by local situations. In principle, reasonable
arrangements should be made to ensure that nucleic acid test could be carried out on personnel of the
same category every day.
2.4 Registration and management of outsiders
Minimize the entry of outsiders into the production and operation areas. If it is really necessary
to enter, it shall register the unit and health status, confirm whether there is any contact with personnel
of the risk areas, etc., and implement measures such as checking and registering the health and travel
code, measuring temperature, and taking personal protection (such as wearing masks, etc.) before
entering. When the vehicle enters and exits, personnel in the vehicle shall stay in the vehicle unless
necessary. If it is really necessary to leave the vehicle, all the above requirements shall be completed.
Any unnecessary contact with the doorman, attendants, staffs and drivers shall be avoided.
2.5 Hygienic requirements for practitioners
2.5.1 Work in good health. Ensure the good health before working, report health status
information to the manufacturers, and take the initiative to accept the temperature
measurement. In case of fever, dry cough, fatigue or other symptoms, take the
initiative to report immediately and seek medical treatment in time.
2.5.2 Personal protection. Practitioners shall correctly wear masks, gloves and overalls
during work. Work clothes should be kept clean and tidy, regularly cleaned and
disinfected if necessary. Practitioners in special posts (fresh slaughter, split
workshop, etc.) shall wear waterproof aprons and rubber gloves in addition to

2
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 overalls according to the requirements. Food practitioners are recommended to
wear disposable gloves which must be frequently replaced and wash hands during
the intervals of the replacement and before wearing. In order to avoid secondary
contamination of protective goods, gloves must be replaced after the non-food
related activities (such as opening/closing doors by hand, emptying garbage bins).
2.5.3 Pay attention to personal hygiene. Cover nose and mouth with paper towels or
brachium when sneezing or coughing. Do not spit everywhere, and pay attention
to hygiene when blowing nose. Try to avoid touching mouth, eyes and nose with
hands.
2.5.4 Keep hands clean and tidy. After touching public objects such as shelves and
handrails with hands, wash hands under running water with hand sanitizer or soap
in time, or rub hands with quick-dry hand disinfectant.
2.6 Establish reporting system on health abnormity
For any suspected symptoms of the employees or the co-residents such as fever, dry cough and
fatigue, it shall be timely reported by means of step by step or direct report as appropriate to the top
leaders. Once any employee is found with the above-mentioned abnormal symptoms, it shall quickly
take effective measures to ensure keeping this employee and any in close contact from the working
environment. For those high risk areas, it is recommended to require the health employees to make
"zero" reports according to the prevention and control regulations stipulated by local authorities.
2.7 Procedures for practitioners to return to work
According to the registration and health records of employees on duty in the manufactory, timely
track the treatment and rehabilitation status of employees who are under the status such as abnormal
health situation, physical discomfort, suspected or infected (infected or asymptomatic infected), and
scientifically assess whether the requirements could be met for returning to work after rehabilitation.
If the symptoms of confirmed cases subside and two 24-hour PCR nucleic acid tests are both negative,
the isolation can be relieved. Practitioners who are close contacts should be also confirmed to meet
the above requirements before returning to work.
2.8 More publicity on the knowledge of prevention and control
Carry out various forms of health education, guide practitioners to master the knowledge and
skills related to the COVID19 prevention and control and other respiratory infectious diseases,
develop good hygiene habits, and pay more attention to self-protection.
III. Prevention and control requirements for the process of loading, unloading, storage and transportation
3.1 Hygienic requirements for stevedores
For those working in high-risk posts and direct contacting imported cold chain food without
preventive disinfection, such as porters, stevedores, unloading workers and disinfection personnel in
centralized supervision warehouse or cold storage at the first station, fixed personnel and closed-loop
management are required, and nucleic acid test shall be carried out with reference to 2.3.
In addition to the general personal hygiene requirements, special work clothes, disposable
medical masks, gloves and others shall be worn before goods transporting, while goggles and face
screens shall be worn if necessary which is to avoid frequent contact with the goods.
Especially when loading and unloading imported cold chain food from risk areas, relevant

3
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 personnel should wear masks in the whole process of goods transportation, avoid the goods clinging
to face or touching nose and mouth with hands, and prevent direct contact from frozen aquatic
products that may be contaminated by COVID19. If mask is damaged during the process, shall be
replaced immediately.
3.2 Hygienic requirements for drivers
Based upon the hygiene requirements for practitioners, in addition to self-protection, personnel
(such as drivers) transporting imported cold chain food shall not open boxes without authorization
during transportation, and shall not open the package of cold chain food without authorization to
directly contact cold chain food. When vehicles enter and exit, drivers and accompanying personnel
should avoid unnecessary contact with doormen and staffs.
3.3 Hygienic management on goods source
For imported cold chain food, importers or shippers should cooperate with relevant
departments to sample and test food and its packaging. For food coming from other towns or cities,
distributors should take the initiative to ask suppliers for relevant testing information related to food
safety and epidemic prevention. If an importer or shipper entrusts a third-party logistics company to
provide transportation, warehousing and other services, when the goods are delivered to the third-
party logistics company, shall take the initiative to provide the testing information related to food
safety and epidemic prevention to the third-party logistics company.
In the process of cold chain logistics, if support or gasket needs to be installed in logistics
packaging, it shall meet the relevant food safety and hygiene requirements. The temperature
conditions for the storage and transportation of cold chain food shall be indicated on the logistics
packaging. In order to strengthen the operation management of goods loading, uploading,
transportation and others, goods cannot directly contact with the ground, and the cold chain food
packaging cannot be opened at will. It shall be ensured that the temperature of cold chain food is
always within the allowable fluctuation range during the process of transportation, storage and sorting.
Make good record of the following information such as time, temperature and others occurred in each
delivery link.
3.4 Hygienic management on vehicles
It should be ensured that the interior of the vehicle is clean, non-toxic, harmless, odor-free and
pollution-free, and preventive disinfection should be regularly carried out. For specific disinfection
measures, please refer to the Technical guidelines for the Prevention, Control and Disinfection of
New Coronavirus in Cold Chain Food Production and Operation (Second Edition).
IV. Requirements for the COVID19 Prevention and Control in the process of production and processing
4.1 Hygienic requirements for personnel
Implement according to the requirements of 2.5.
For the slow-down front-end personnel of imported cold chain food production and processing
enterprises, such as porters, unpacking workers and other personnel working in high-risk posts, fixed
personnel and closed-loop management are required, and nucleic acid test shall be carried out with
reference to 2.3.
4.2 Keep safe distance
Keep a distance of at least one meter. Feasible measures to keep safe distance in the food

4
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 processing environment include: setting workbench on one side of the production line, malposition
during the process of production or assembling baffles in the middle of the production line to prevent
face-to-face working; Strictly limit the number of employees in the food preparation area and exclude
all unnecessary personnel; Divide employees into working groups or teams to reduce communication
and interaction between working groups.
4.3 Goods protection and inspection
4.3.1 Loading and unloading protection. Stevedores who need direct contact with cold
chain food shall wear work clothes, disposable medical masks, gloves and others
before goods transportation, and wear goggles and face screen if necessary which
is to avoid frequent contact with the goods.
4.3.2 Source control. Cold chain food enterprises shall do a good job in compliance
inspection and evaluation on suppliers, conscientiously do a good job in verifying
and inspecting each batch of food, and truthfully and legally make a record of the
following information such as incoming inspection, delivery inspection, and food
sales etc. Ensure the traceability of food. The preservation period of records and
vouchers shall not be less than 6 months after the expiration date of food. If there
is no clear expiration date, the preservation period shall not be less than 2 years.
4.3.3 Certificate of inspection. For imported cold chain food, importers or shippers shall
cooperate with relevant departments to sample and test food and its package. For
food coming from other towns or cities, distributors shall take the initiative to ask
suppliers for relevant testing information related to food safety and epidemic
prevention.
4.4 Cleaning and disinfection
Please refer to the Technical guidelines for the Prevention, Control and Disinfection of New
Coronavirus in Cold Chain Food Production and Operation (Second Edition).
4.5 Other protection measures
4.5.1 Requirements for ventilation. Natural ventilation is preferred in ordinary factory
areas, and mechanical ventilation can be supplemented if conditions are not
available. Closed factory areas shall maintain the circulation of indoor air and air
supply safety of air conditioning system. The air conditioning and ventilation
system shall be regularly inspected, cleaned and disinfected to ensure the clean and
safe operation.
4.5.2 Water supply and drainage facilities. Shall be equipped with perfect sewers and
keep it smooth. Ground flushing faucets and disinfection facilities shall be
equipped for flushing and disinfection of sewage. Sewage discharge shall comply
with relevant regulations.
V. Requirements for prevention and control in the process of sales and operation
The following markets for cold chain food, including centralized trading markets (wholesale markets of
agricultural products, free market of agricultural products, community’s vegetable markets), supermarkets,
convenience stores, restaurants, self-operated e-commerce and other food operators, shall be equipped with
corresponding freezing and refrigeration facilities.

5
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 5.1 Hygiene requirements for personnel
Implement according to the requirements of 2.5. Food operators in special stalls such as fresh
slaughter need to wear waterproof aprons and rubber gloves in addition to overalls.
5.2 Keep safe distance
Reasonably control the numbers of customers entering into the cold chain food sales area, avoid
gathering and crowding, keep a distance of at least one meter, and moderately increase the confined
space. Ground markers can be used for the guidance and control of orderly queuing of customers,
which is convenient for customers to keep the distance, especially in crowded areas, such as reception
and cash registers.
5.3 Cleaning and Disinfection
Please refer to the Technical guidelines for the Prevention, Control and Disinfection of New
Coronavirus in Cold Chain Food Production and Operation (Second Edition).
5.4 Warning notification
5.4.1 Set up signs at the entrance, requiring customers not to enter the store when they
are in abnormal or bad health condition, or have suspected symptoms.
5.4.2 Regularly broadcast or post notices in cold chain food retail areas (shops, stores
and supermarkets) to remind customers of keeping distance and timely cleaning
hands. If consumers bring their own shopping bag, it is recommended that they
shall clean to use it again after bagging cold chain food.
5.5 Other protection measures
Glass barriers shall be installed at cash registers and counters, which is to encourage the non-
contact paying means to reduce contact. Consideration should be given to not publicly displaying or
selling unpackaged cold chain food at self-service counters.
VI. Requirements for prevention and control in the process of food processing
In order to prevent and control COVID19 pollution involving cold chain food catering services, catering
service operators shall pay attention to the following prevention and control points.
6.1 Hygiene Requirements for Personnel
Implement according to the requirements of 2.5.
6.2 Keep safe distance
6.2.1 Use appropriate measures to prevent people from being too crowded, and keep a
distance of at least one meter between food practitioners.
6.2.2 Seating arrangements for dining shall reach a safe social distance.
6.2.3 Ground markers can be used to facilitate customers to keep distance, especially in
crowded areas, such as reception and cash registers.
6.3 Cleaning and disinfection
Please refer to the Technical guidelines for the Prevention, Control and Disinfection of New
Coronavirus in Cold Chain Food Production and Operation (Second Edition).
6.4 Other protection measures
6.4.1 Provide cleaning disinfectant. Provide hand sanitizer or disposable disinfectant for
employees and consumers.
6.4.2 Prevent cross contamination. Raw and cooked foods shall be separately processed

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 and stored, and instruments for processing uncooked foods shall be fully
disinfected before cooked foods can be stored or processed.
6.4.3 Avoid unnecessary body contact. Encourage the non-contact paying means and
non-contact delivery etc.
6.4.4 Keep air fresh. Windows shall be frequently opened.
6.4.5 Try to provide cooked food. During the epidemic period, food shall be fully heated.
6.4.6 Individual dining way shall be advocated. For those who cannot use this way
should provide serving spoons and chopsticks.
VII. Emergency schemes in relevant areas
Cold chain food manufacturers shall formulate COVID19 emergency schemes, so as to timely handle and
report the epidemic situation, and effectively prevent the spread of epidemic.
7.1 Emergency treatment on those with abnormal health conditions
Once confirmed or suspected case is found in the relevant areas of cold chain food production
and operation, it is necessary to implement the prevention and control measures in these areas and
curb the spread. Cooperate with relevant departments to carry out epidemiological investigation,
close contact tracking management, disinfection of epidemic spots and other tasks. Sample and do
the COVID19 test in those areas where the confirmed or suspected personnel work and appear, and
also on the cold chain food they ever processed. For any existing air conditioning and ventilation
system, it shall be cleaned and disinfected at the mean time, which can be only re-used after obtaining
the qualified evaluation. Working area shall be temporarily closed under the order of severity of
epidemic, and production can be only resumed after the epidemic is controlled.
According to the requirements of COVID19 prevention and control, measures such as cutting
off transmission routes and isolating close contacts should be taken, and meanwhile, pollutants shall
be disposed based on the regulations.
7.2 Emergency treatment on samples found to be positive test result of COVID19
Once receiving the samples’ positive test result of COVID19, cold chain food manufacturers
shall quickly launch the emergency scheme made by their own, and timely take emergency measures
against related articles and environment under the guidance of professionals according to local
requirements. Temporary storage of related articles, cooperation for the sampling, harmless treatment,
disinfection of working areas, COVID19 test taking and health screening for possible contacts in time
and other emergency measures. Before the disposal, shall keep the refrigerator, freezer, cold storage
and other refrigeration equipment in normal operation so as to prevent the goods from spoiling or
any possible pollutant diffusion. Avoid spilling or leakage in the process of transportation and
disposal. Personnel involved in the transportation and disposal of related goods shall do a good job
on personal protection.
For any cold chain food with positive test result, shall implement in accordance with the relevant
COVID19 prevention and control requirements on hierarchical classification processing of cold chain
food.

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Appendix Two
Guidance for evaluation on on-site low-temperature disinfection of cold chain food outer packaging

A. Evaluation principle
On-site low-temperature disinfection evaluation includes process evaluation and effect
evaluation. Process evaluation shall be carried out along with low-temperature disinfection
for each time, and self-examination and self-evaluation are generally carried out by
disinfection implementation units. Relevant regulatory authorities can conduct spot checks
on disinfection process and self-examination and self-evaluation process to ensure the
effectiveness of disinfection process. Regular spot checks are generally adopted for effect
evaluation, and it is recommended to evaluate once every six months. Whenever changing
the low-temperature disinfection method, the disinfection effect shall be evaluated, and it
can be put into use only after proving that the low-temperature disinfection is effective.
B. On-site low-temperature disinfection evaluation
Disinfection implementation units shall make good records of disinfection and conduct
self-evaluation in the process of disinfection for each time, which includes evaluating
whether the whole disinfection operation is carried out according to the disinfection work
plan, whether the low-temperature disinfection products used are legal and effective,
whether the disinfection methods match the disinfection objects and environment, whether
the disinfection parts are fully covered, whether the usage amount meets the requirements,
whether the actuation duration of disinfection is sufficient, and whether the records of disinfection
are made standardized. The contents include but are not limited to disinfection date,
disinfection location, disinfection scope, disinfection object, disinfection procedure,
disinfectant preparation, disinfectant concentration and dosage, actuation duration, disinfection
method, disinfection equipment and personal protection etc.
The low-temperature disinfection products used shall meet the requirements of relevant
national health standards and specifications, and pass the health and safety evaluation.
Details of disinfectant include disinfectant name, main active ingredients and dosages, validity
period, preparation method, applicable scope and applicable method etc. Details of
disinfection equipment include equipment name, main sterilization factors and the intensity,
scope of usage and method of usage etc.
C. Effect evaluation on on-site low-temperature disinfection
a) Evaluation objects and indicators
Effect evaluation object of low temperature disinfection is the surface of the object.
According to the resistance of new coronavirus to disinfection factors, indicator
microorganisms are selected, and the killing rate of indicator microorganisms is taken as
the evaluation index. It is indicated that the resistance of microorganisms shall be equal
to or higher than that of new coronavirus, easy to cultivate and meet the laboratory
biosafety and WS/T683 requirements. Staphylococcus aureus (ATCC 6538) and
Escherichia coli (8099) can be selected for chemical disinfection. Indicator
microorganisms meeting the above requirements shall be selected for the physical
disinfection according to the characteristics of disinfection factors.
b) Evaluation method
In accordance with GB/T38502, the bacterial tablets shall be prepared (tryptone
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 soybean broth is used as organic interfering substance for the on-site low-temperature
disinfection evaluation), and the number of recovered bacteria in each bacterial tablet
shall reach 1 × 106 CFU/tablet ~ 5 × 106 CFU/tablet. Put the bacterial tablets of
indicator microorganism into the corresponding low temperature environment for at
least 30min, and ensure that the indicator microorganism reaches the same low
temperature before proceeding to the next step.
Before disinfection: place the bacterial tablets on the site, with the desktop, door
handles and buttons as the key objects, and each type of object shall have no less than
two samples; The outer packaging of cold chain food shall be distributed on all six sides
of the outer packaging; The total number of test samples shall not be less than 30.
After disinfection: After disinfecting to the actuation duration, use sterile tweezers to
move the bacterial tablets into a test tube containing 5.0 mL of corresponding neutralizer,
vibrate 80 times in the palm of hand or mix evenly with a blender, and neutralize for
10min. Meanwhile, a positive control group can be set up.
Laboratory cultivation: the sampling tube shall be oscillated on the mixer for 20s or
vibrated forcibly for 80 times, and 1.0 ml of samples to be tested shall be inoculated in
sterile plates, and two plates shall be inoculated in parallel for each sample. 15ml ~
18ml of dissolved culture medium at 45 ℃ ~ 48 ℃ shall be added, and shake evenly
while pouring. After the coagulation, it shall be cultivated for 48 hours at 36 ℃ or plus-
minus 1 ℃ of 36 ℃, colony counting, calculate the killing rate.
c) Result judgment
The average killing rate of indicator microorganisms on the surface of object is ≥
99.9%, and the number of samples with killing rate > 99.9% accounts for more than
90%, which is judged as qualified for disinfection.
D. Attentions
a) Combined with the characteristics of the location, clearly defined the disinfection
objects, and strictly implement the disinfection work in accordance with the disinfection
procedures and norms.
b) Disinfection implementation units shall have on-site disinfection ability, and operators
shall receive professional training in disinfection, master the basic knowledge of
disinfection and personal protection, and be familiar with the use of disinfection
equipment and the preparation of disinfectants etc.
c) All on-site disinfection shall be recorded and kept for at least 2 years, and self-
monitoring shall be carried out at the same time. Attention shall be paid to standardized
operation in the process of effect evaluation, harmless treatment shall be strictly taken
on samples and related test materials in accordance with biosafety requirements.
d) When disinfecting on site, personal protection shall be done well, and regular and
effective personal protective equipment shall be selected according to the site conditions
and relevant standard requirements.

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Dióxido de baja Peróxido de 1. Métodos de desinfección: desinfección por asegurarse de que el desinfectante a baja temperatura pueda cubrir
temperatura hidrógeno o ácido pulverización, desinfección por remojo y los seis lados del embalaje exterior en cantidad suficiente; Para el
desinfectante peracético desinfección por frotamiento. uso por primera vez, se evaluará el efecto de desinfección en el sitio
2. Dosis de desinfectante: siga estrictamente la y solo se puede usar si la desinfección está calificada.
descripción del producto para uso. 4. Al desinfectar a baja temperatura, se deberá fortalecer la
Sal de amonio sal de amonio 1. Métodos de desinfección: desinfección por capacitación técnica del
cuaternario pulverización, desinfección por remojo y
cuaternario 5. personal de desinfección, garantizar la estandarización de la
desinfectante de desinfección por frotamiento.
operación de desinfección y la cobertura suficiente y completa de
baja temperatura 2. Dosis de desinfectante: siga estrictamente la
desinfectantes.
descripción del producto para su uso.
6. La materia orgánica tiene una gran influencia en el efecto de
desinfección. Cuando el objeto de desinfección esté seriamente
contaminado, deberá lavarse o remojarse con desinfectante a baja
temperatura antes de continuar con el tratamiento. Está
estrictamente prohibido rociar o limpiar la desinfección.
7. Al preparar, su empacar y usar desinfectantes de baja temperatura,
se debe tomar estrictamente la protección personal. Los overoles,
máscaras, guantes y otros deberán ser bien usados para evitar el
contacto directo con la piel.
8. El desinfectante de baja temperatura es un desinfectante externo,
que no debe tomarse por vía oral. Se colocará fuera del alcance de
los niños. Si accidentalmente salpica en los ojos, debe lavarse con
agua inmediatamente. Se tratará inmediatamente por cualquier
caso severo. No entre en contacto