GB 14939-2005 PDF in English
GB 14939-2005 (GB14939-2005) PDF English
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Name of Chinese Standard | Status |
| GB 14939-2005 | English | 90 |
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Hygienic standard for canned fish [Replaced by GB 7098-2015]
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| GB 14939-1994 | English | 199 |
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Hygienic standard for canned fish
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Standards related to (historical): GB 14939-2005
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GB 14939-2005: PDF in English GB 14939-2005
ICS 67.040
C 53
GB
National Standard of the People's Republic of
China
Replace GB 14939-1994
Hygienic standard for canned fish
ISSUED ON. JANUARY 25, 2005
IMPLEMENTED ON. OCTOBER 1, 2005
Issued by.
Ministry of Health of the People’s Republic of China;
Standardization Management Committee of the People’s Republic of China
Table of Contents
Foreword ... 3
1 Scope ... 5
2 Normative references ... 5
3 Index requirements ... 6
4 Food Additives ... 7
5 production process and procedure ... 7
6 Packaging ... 7
7 Marking ... 7
8 Storage and transportation ... 8
9 Test methods ... 8
References and Original Chinese Documents ... 9
Foreword
All contents of this Standard are compulsory.
The consistent degree between this Standard and “Canned Tuna and Bonito” of the
Codex Alimentarius Commission (CAC) Standard Codex Stan 70-1981 (Rev.1-1995)
is non-equivalent.
This Standard replaces and invalidates GB 14939-1994 “Hygienic standard for
canned fish”.
Compared with GB 14939-1994, the main changes of this Standard are as follows.
— According to GB/T 1.1-2000, the text format of this Standard has been modified;
— The structure of GB 14939-1994 has been modified. ADD the hygienic
requirements of raw materials, food additives, production and processing, packaging,
transportation and storage;
— ADOPT methylmercury index of CAC standard CAC/GL7-1991 “Guideline levels
for methylmercury in fish”;
— ADD limit indexes for zinc, cadmium, PCBs and methylmercury;
— DELETE index for total mercury;
— MODIFY the Arsenic limit ≤0.5 mg/kg to inorganic arsenic limit ≤0.1 mg/kg.
This Standard shall be effective from October 1, 2005, with transitional period of one
year. Those products, which are manufactured before October 1, 2005 and comply
with the requirements of relevant standards, are allowed for sales until September 30,
2006.
This Standard is proposed and administered by Ministry of Health of the People's
Republic of China.
This Standard is drafted by organizations. Shanghai Municipal Center for Disease
Control and Prevention, Shandong Province Health and Epidemic Prevention Station,
Zhejiang Province Center for Disease Control, Shanghai Municipal Health Authority,
and Jiangsu Province Center for Disease Control and Prevention.
Main drafters of this Standard. Pu Hui Li, Jiang Peizhen, Zhang Li, Shen Xianghong,
Zhang Shuangfeng, Gu Zhenhua, and Yuan Baojun.
The previous edition of standard which is replaced by this Standard.
GB 14939-1994.
Hygienic standard for canned fish
1 Scope
This standard specifies the Canned fish’s hygienic requirements of hygienic indexes,
inspection methods, food additives, production and processing, labeling, packaging,
storage and transportation.
This Standard is applicable to the canned fish, with certain degree of vacuum, which is
manufactured from fresh (frozen) fish through procedure of treatment, sorting,
trimming, processing, canning (including tin cans, glass jars, composite film bags or
container with other packaging material), sealing, sterilizing and cooling.
2 Normative references
The following normative documents contain provisions which, through reference in the
text, constitute provisions of this Standard. For dated reference, subsequent
amendments or revisions (excluding contents of corrigenda) do not apply. However,
parties who enter into agreement based on this Standard are encouraged to
investigate the possibility of applying the most recent editions of the standards
indicated below. For undated references, the latest edition of the normative document
referred to applies.
GB 2733 Hygienic standard for fresh and frozen marine products of animal origin
GB 2760 National food safety standards - food additives using a standard
GB/T 4789.26 Microbiological examination of food hygiene-Examination of
commercial sterilization of canned food
GB/T 5009.11 Determination of T-2 toxin in cereals
GB/T 5009.12 Determination of lead in foods
GB/T 5009.14 Determination of zinc in foods
GB/T 5009.15 Determination of cadmium in foods
GB/T 5009.16 Determination of tin in foods
GB/T 5009.17 Determination of total mercury and organic-mercury in foods
8 Storage and transportation
8.1 Storage
Products shall be stored at a dry, ventilated place. It is prohibited to store together with
toxic, harmful or smelly commodities.
8.2 Transportation
Transportation tools shall be clean, it shall avoid intense vibration during
transportation. It is prohibited to transport together with toxic, harmful or smelly
commodities.
9 Test methods
9.1 Sensory inspection
TAKE the sample size or the minimum amount which is sufficient for sensory
inspection, PLACE the contents-matter in a white dish, sensory EXAMINE it under
natural light.
9.2 Physical examination
9 2 1 Lead. according to the method specified in GB/T 5009.12.
9.2.2 Zinc. according to the method specified in GB/T 5009.14.
9.2.3 Cadmium. according to the method specified in GB/T 5009.15.
9.2.4 Tin. according to the method specified in GB/T 5009.16.
9.2.5 Methylmercury. according to the method specified in GB/T 5009.17.
9.2.6 Benzo(a)pyrene. according to the method specified in GB/T 5009.27.
9.2.7 Histamine. according to the method specified in GB/T 5009.45.
9.2.8 Inorganic arsenic. according to the method specified in GB/T 5009.11.
9.2.9 PCBs. according to the method specified in GB/T 5009.190.
9.3 Microbiological examination
TEST according to the method specified in GB/T 4789.26.
References and Original Chinese Documents
[1] GB 14939-2005 Hygienic standard for canned fish.
[2] GB 2733-2005 Hygienic standard for fresh and frozen marine products of animal
origin.
[3] GB 2760 National food safety standards - food additives using a standard.
......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.
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