GB 10133-2014 English PDF

US$169.00 · In stock
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GB 10133-2014: National food safety standard -- Aquatic flavouring
Status: Valid

GB 10133: Historical versions

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB 10133-2014	169	Add to Cart	3 days	National food safety standard -- Aquatic flavouring	Valid
GB 10133-2005	239	Add to Cart	2 days	Hygienic standard for aquatic flavouring	Obsolete
GB 10133-1988	199	Add to Cart	2 days	Hygienic standard of salted shrimp paste	Obsolete

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GB 10146   GB 10136   GB 9684   GB/T 45701   GB 28050   

Basic data

Standard ID: GB 10133-2014 (GB10133-2014)
Description (Translated English): National food safety standard -- Aquatic flavouring
Sector / Industry: National Standard
Classification of Chinese Standard: C53
Classification of International Standard: 67.120.30
Word Count Estimation: 7,756
Date of Issue: 12/24/2014
Date of Implementation: 5/24/2015
Older Standard (superseded by this standard): GB 10133-2005
Regulation (derived from): Health Planning Commission Bulletin 2014 No. 21
Issuing agency(ies): National Health and Family Planning Commission of the People's Republic of China
Summary: This Standard is applicable to aquatic condiments.

GB 10133-2014: National food safety standard -- Aquatic flavouring

---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.
National food safety standard.Aquatic flavouring National Standards of People's Republic of China National Food Safety Standard Fisheries seasoning Issued on. 2014-12-24 2015-05-24 implementation People's Republic of China National Health and Family Planning Commission released

Foreword

This standard replaces GB 10133-2005 "Fisheries condiment health standards." This standard compared with GB 10133-2005, the main changes are as follows. --- Standard name was changed to "national food safety standards aquatic spices"; --- Modify the terms and definitions; --- Modify the sensory requirements; --- Modify the physical and chemical properties; --- Modified microbiological limits. National Food Safety Standard Fisheries seasoning

1 Scope

This standard applies to the Fisheries seasoning.

2 Definitions

2.1 Fisheries seasoning Fish, shrimp, crabs and shellfish and other aquatic products as raw materials, processing technology made via the corresponding condiment, such as fish sauce, shrimp paste, shrimp sauce and oyster Oil.

3 Technical requirements

3.1 Requirements for raw materials 3.1.1 fish, shrimp, crabs, shellfish should meet the requirements of GB 2733. 3.1.2 Other raw materials shall comply with the relevant food standards and regulations. 3.2 Sensory requirements Sensory requirements shall comply with the requirements of Table 1. Table 1 Sensory requirements Project requires test methods Taste, smell no odor State no visible mildew normal vision, no foreign matter Take appropriate samples in a white porcelain dish, under natural light, observation Its status. Smell it, gargle with warm water, the taste of its products 3.3 Limits of contaminants Limits of contaminants shall comply with the provisions of GB 2762. 3.4 Microbiological 3.4.1 pathogens limits shall comply with the provisions of GB 29921. 3.4.2 Microbiological shall comply with the provisions of Table 2. Microbiological limits in Table 2 project And a limited sampling program ncm M Testing method Cfu/(CFU/g or CFU/mL) 5 2 104 105 GB 4789.2 Coliforms/(CFU/g or CFU/mL) 5 2 10 102 GB 4789.3 Plate Count Analysis and treatment of a sample according to GB 4789.1 and GB/T 4789.22 execution. 3.5 Food Additives The use of food additives shall comply with the provisions of GB 2760. ......

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