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SN/T 1073-2002: Rules for the inspection of pickled vegetables packed in glass jars for export
Status: Obsolete
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SN/T 1073-2002 | English | 279 |
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Rules for the inspection of pickled vegetables packed in glass jars for export
| Obsolete |
SN/T 1073-2002
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PDF similar to SN/T 1073-2002
Basic data | Standard ID | SN/T 1073-2002 (SN/T1073-2002) | | Description (Translated English) | Rules for the inspection of pickled vegetables packed in glass jars for export | | Sector / Industry | Commodity Inspection Standard (Recommended) | | Classification of Chinese Standard | X26 | | Word Count Estimation | 7,799 | | Date of Issue | 2002-01-16 | | Date of Implementation | 2002-06-01 | | Regulation (derived from) | 2010 review conclusion, Inspection and Quarantine industry standards | | Issuing agency(ies) | General Administration of Quality Supervision, Inspection and Quarantine of the People Republic of China | SN/T 1073-2002: Rules for the inspection of pickled vegetables packed in glass jars for export---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.
Rules for the inspection of pickled vegetables packed in glass jars for export
People's Republic of China Entry-Exit Inspection and Quarantine Industry Standard
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Export bottled pickles inspection procedures
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Implementation
People's Republic
The General Administration of Quality Supervision, Inspection and Quarantine issued
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Foreword
This standard is in accordance with GB Stew T1.1-1993 "Standardization Work Guide Unit 1. Standard Drafting and Expression Rules Part 1. Standard
The basic provisions for quasi-writing are prepared and formulated.
Bottled pickles are foods that have been exported to many countries and regions for many years and are very popular abroad. There is currently no inspection suitable for this product.
In order to ensure the quality of the products and standardize and standardize the inspection work of the products, we refer to the relevant domestic and international standards and materials.
This standard has been formulated based on actual production and inspection.
This standard is proposed and managed by the National Certification and Accreditation Administration.
This standard was drafted by the Jiangsu Entry-Exit Inspection and Quarantine Bureau of the People's Republic of China.
The main drafters of this standard. Xu Changcheng, Jiang Zhao.
This standard was first published.
People's Republic of China Entry-Exit Inspection and Quarantine Industry Standard
Export bottled pickles inspection procedures
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The State Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
range
This standard specifies the sampling, inspection methods and determination of inspection results for exported bottled pickles.
This standard applies to fresh vegetables as raw materials, processed by pickling, sauce, dressing, bottling, adding halogen, exhaust, sealing, sterilization and other processes.
The inspection of the export bottled pickles.
The provisions contained in the following standards constitute provisions of this standard by reference in this standard. At the time of publication of this standard, the versions shown are
To be effective. All standards will be revised and parties using this standard should explore the possibility of using the latest version of the following standards.
GB 4789.5-1994 Food hygiene microbiological examination Shigella test
GB Stew T5009.7-1985 Method for determination of reducing sugar in food
GB Stew T5009.11-1996 Method for determination of total arsenic in food
GB stew T5009.12-1996 method for determination of lead in food
GB Stew T5009.22-1996 Method for determination of aflatoxin B1 in food
GB Stew T5009.29-1996 Method for determination of sorbic acid and benzoic acid in food
GB stew T5009.39-1996 analysis method of soy sauce hygiene standard
GB 7718-1994 General Standard for Food Labels
GB Stew T12456-1990 Method for determination of total acid in food
GB Stew T12457-1990 Method for determination of sodium chloride in food
SN 0168-1992 Export food plate colony count
SN 0169-1992 Method for testing coliform, fecal coliform and Escherichia coli in exported foods
SN 0172-1992 Method for testing Staphylococcus aureus in exported foods
Definition
This standard uses the following definition.
. Inspection lot
The production conditions, production shifts, varieties and specifications of the same product are a batch.
When the output of the class is low, the products of adjacent shifts (process conditions, varieties, and specifications) are allowed to be batched, and the total amount after the batch is not more than 2t.
. malignant impurities
Materials that are impeding safety and hygiene, such as hair, insects, animal waste, metal objects, glass fragments, plastic sheets, etc.
. Seal
The food container is sealed to prevent the entry of microorganisms.
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