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GB 22556-2008: Hygienic standard for bean sprouts
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB 22556-2008 | English | 189 |
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Hygienic standard for bean sprouts
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GB 22556-2008
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Basic data | Standard ID | GB 22556-2008 (GB22556-2008) | | Description (Translated English) | Hygienic standard for bean sprouts | | Sector / Industry | National Standard | | Classification of Chinese Standard | C53 | | Classification of International Standard | 67.080 | | Word Count Estimation | 8,895 | | Date of Issue | 2008-12-03 | | Date of Implementation | 2009-06-01 | | Quoted Standard | GB 1352; GB 2760; GB/T 4789.4; GB/T 4789.5; GB/T 4789.10; GB/T 5009.12; GB/T 5009.34; GB 5749; GB/T 10462 | | Regulation (derived from) | Announcement of Newly Approved National Standards No. 22 of 2008 (No. 135 overall) | | Issuing agency(ies) | General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China | | Summary | This Chinese standard specifies the bean sprouts index requirements, food additives, health requirements production process, packaging, labeling, storage and transportation, and testing methods. This standard applies to soy or mung bean as raw materials, production and processing of bean sprouts. | GB 22556-2008: Hygienic standard for bean sprouts---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Hygienic standard for bean sprouts
ICS 67.080
C53
National Standards of People's Republic of China
Bean sprouts hygiene standards
Posted 2008-12-03
2009-06-01 implementation
People's Republic of China Ministry of Health
Standardization Administration of China released
Foreword
All the technical contents of this standard is mandatory.
Appendix A of this standard is an informative annex.
This standard is proposed and administered by the People's Republic of China Ministry of Health.
This standard by the People's Republic of China Ministry of Health is responsible for interpretation.
This standard was drafted. Ningbo City Health Authority, Zhejiang Province Center for Disease Control and Prevention, Ningbo, Zhejiang Province, Ningbo five Longtan
Vegetable Food Co., Ltd., Zhejiang Province Center for Disease Control, China Agricultural University, Shenzhen, Guangdong Provincial Health Authority, Chengdu, Sichuan Province
Health inspection detachment, Hohhot, Inner Mongolia Autonomous Region Health Authority, Zhengzhou City, Henan Province Health Authority.
The main drafters of this standard. Jiang Jingwei, Li Xiaoping, Tao Liming, Jin Peigang, Kang Yu Fan, Huang Jinsheng, Tu Zhe Xi, Fan Cheng Wan, Li Xinqing.
Bean sprouts hygiene standards
1 Scope
This standard specifies the bean sprouts index requirements, food additives, hygienic requirements in production or processing, packaging, labeling, storage and transport and
Testing method.
This standard applies to soybeans or mung beans as raw materials, production and processing of bean sprouts.
2 Normative references
The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent
Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research
Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.
GB 1352 Soybean
GB 2760 Hygienic standards for uses of food additives
GB/T 4789.4 Microbiological examination of food hygiene inspection salmonella
GB/T 4789.5 Microbiological examination of food hygiene Shigella test
GB/T 4789.10 Microbiological examination of food hygiene inspection of Staphylococcus aureus
Determination of GB/T 5009.12 of lead in food
Determination of GB/T 5009.34 sulfite in food
GB 5749 drinking water health standards
GB/T 10462 green beans
3 index requirements
3.1 Requirements for raw materials
Soybean and mung bean shall conform to the provisions of GB 1352 and GB/T 10462 of.
3.2 water requirements
Shall comply with the provisions of GB 5749.
3.3 Sensory requirements
It should have a normal shape and color and natural bean flavor. Can not smell, no Danian or rot, no impurities.
3.4 Physical indicators
Physical and chemical indicators should meet the requirements in Table 1.
Table 1 Physical and Chemical Indicators
Item Index
Lead (Pb)/(mg/kg) ≤ 0.2
Sulfites (SO2 meter in)/(g/kg) ≤ 0.02
3.5 microbial indicators
Microbiological indicators comply with Table 2.
Table 2 microbial indicators
Item Index
Salmonella, Shigella, Staphylococcus aureus not detected
4 Food Additives
4.1 quality of food additives should comply with relevant standards and regulations.
4.2 The varieties and quantity of food additives should comply with the provisions of GB 2760.
Health 5 production process requirements
Health production process requirements in Appendix A.
6 Package
Packaging containers and materials shall comply with relevant hygiene standards and regulations.
7 Logo
Stereotypes packaged labeling requirements should be consistent with the relevant provisions.
8. Storage and Transport
8.1 Storage
Product should be stored at 2 ℃ ~ 8 ℃, preservation library hygienic. It may not be toxic, harmful, odorous, volatile, corrosive substance
Stocks with the Department.
8.2 Transport
Insulation products should be dedicated van transportation. It may not be toxic, harmful, odorous, or affect the product quality mix transported.
9 test methods
9.1 Sensory Index
Take 100g sample in a clean glass beaker, in natural light with a visual, sniffing, taste test method.
9.2 Physical indicators
9.2.1 Lead
The method according to GB/T 5009.12 predetermined measurement.
9.2.2 sulfite
The method according to GB/T 5009.34 predetermined measurement.
9.3 microbial indicators
, GB/T 4789.5, test method according to GB/T 4789.4 GB/T 4789.10 regulations.
Appendix A
(Informative)
Bean sprouts production process hygiene guidelines
A. 1 to regulate the bean sprouts production process to ensure the health of consumers, in accordance with relevant provisions of the "People's Republic of China Food Sanitation Law" and other developing
The Guidelines.
A. 2 to promote and implement factory, large-scale production and processing methods.
A. 3 bean sprouts production of bean seeds should be disinfected using appropriate methods; production workshop in each batch of pre-production for ventilation should be used purple
Outside light disinfection; foster the use of container in front of each batch, the available chlorine disinfectant disinfection.
A. 4 production units should be set up and staffed health authorities, the establishment of production safety and health management system, the implementation of standardized management.
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