GB/T 36759-2018 English PDF

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GB/T 36759-2018: Implementation guidelines for traceability of wine production
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Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
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Basic data

Standard ID: GB/T 36759-2018 (GB/T36759-2018)
Description (Translated English): Implementation guidelines for traceability of wine production
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X00
Classification of International Standard: 67.040
Word Count Estimation: 10,132
Date of Issue: 2018-09-17
Date of Implementation: 2019-04-01
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 36759-2018: Implementation guidelines for traceability of wine production

---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.
(Wine Production Traceability Implementation Guide) ICS 67.040 X00 National Standards of People's Republic of China Wine Production Traceability Implementation Guide Published on.2018-09-17 Implementation of.2019-04-01 State market supervision and administration China National Standardization Administration issued

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard is proposed and managed by the National Food Quality Control and Management Standardization Technical Committee (SAC/TC313). This standard was drafted. Shandong Institute of Standardization, Xinjiang Uygur Autonomous Region Standardization Institute, COFCO Great Wall Wine (Yantai) Limited. The main drafters of this standard. Wang Wei, Gao Yongchao, Qian Heng, Liu Limei, Tang Yibing, An Jie, Wu Jing, Li Zefu. Wine Production Traceability Implementation Guide

1 Scope

This standard specifies the requirements for traceability system construction and information recording in the wine production process. This standard applies to wine production enterprises (including raw wine processing enterprises, processing and filling enterprises, etc.), wine production supervision departments, third parties The traceability service provider can also refer to the use.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article. Pieces. For undated references, the latest edition (including all amendments) applies to this document. GB 2760 food safety national standard food additive use standard GB/T 15037 wine GB/T 22005-2009 General principles and basic requirements for the design and implementation of traceability systems for feed and food chains GB /Z 25008-2010 Guidelines for the design and implementation of traceability systems for feed and food chains

3 Terms and definitions

The terms and definitions defined in GB 2760, GB/T 15037, and GB/T 22005-2009 apply to this document. For ease of use, Some terms and definitions in GB 2760, GB/T 15037, and GB/T 22005-2009 are listed repeatedly. 3.1 Wine wines A fermented wine containing a certain amount of alcohol, which is made from fresh grapes or grape juice and fermented in whole or in part. [GB/T 15037-2006, definition 3.1] 3.2 Food additive foodadditives In order to improve food quality and color, aroma, taste, and artificial synthesis or day added to food for anti-corrosion, preservation and processing needs Natural matter. Food flavors, base ingredients in gum-based confectionery, and processing aids for the food industry are also included. [GB 2760-2014, definition 2.1] 3.3 Processing aids for the food industry processingaidsforthefoodindustry The various substances that ensure the smooth processing of food processing are not related to the food itself. Such as filtration, clarification, adsorption, demoulding, bleaching, peeling, lifting Take solvent, nutrient for fermentation, etc. [GB 2760-2014, definition 2.4] 3.4 Traceability system traceabilitysystem Ability to maintain all data and operations on the products and their ingredients that are expected to be available in all or part of the production and use chain. [GB/T 22005-2009, definition 3.12] ......

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