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GB 16565-2003 PDF English


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GB 16565-2003English70 Add to Cart 0-9 seconds. Auto-delivery. Hygienic standard for fried food Valid
GB 16565-1996English199 Add to Cart 2 days Hygienic standard for fried food Obsolete
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GB 16565-2003: PDF in English

GB 16565-2003 ICS 67.020 C 53 GB National Standard of the People’s Republic of China Replacing GB 16565-1996 Hygienic standard for fried food ISSUED ON. SEPTEMBER 08, 2003 IMPLEMENTED ON. MAY 1, 2004 Issued by. Ministry of Health; Standardization Administration Committee. Table of Contents Foreword ... 3 1 Scope ... 4 2 Normative references ... 4 3 Indicator requirements ... 5 4 Food Additives ... 5 5 Hygienic requirements of production process ... 6 6 Packaging ... 6 7 Label ... 6 8 Storage and Transportation ... 6 9 Inspection methods ... 7 Foreword The full text of this Standard is mandatory. This Standard replaces GB 16565-1996 "Hygienic standard for fried food." Compared with GB 16565-1996, main changes of this Standard are as follows. - MODIFY the standard text format according to GB/T 1.1-2000; - MODIFY The structure of the original standard. ADD the food additives, hygienic requirements, packaging, signs, storage and transportation requirements of the production process; - The name of standard is revised to "Hygienic standard for fried food". From the date of implementation of this Standard, GB 16565-1996 shall be abolished simultaneously. This Standard was proposed and shall be administrated by Ministry of Health of the People's Republic of China. Main drafting organizations of this Standard. National Institute for Nutrition and Food Safety of Chinese Center for Disease Control and Prevention, and Beijing Sanitation and Anti-epidemic Station. Main drafters of this Standard. Han Yulian, Song Fengying, Han Hongwei, Huang Pei, Zheng Wenzhen, Liang Jin, and Zhang Zheng. The previous versions of the standard replaced by this Standard are as follow. - This standard was first-time released in 1996. Hygienic standard for fried food 1 Scope This Standard specifies the indicator requirements, food additives, hygienic requirements, packaging, signs, storage and transportation requirements of production process and inspection methods of fried food. This Standard applies to all kinds of stereotypes-packaged snack foods which use wheat flour, rice flour, beans, potatoes, vegetables, fruits and nuts as main raw materials, and which are processed by deep frying according to certain formula. 2 Normative references The provisions in following documents become the provisions of this Standard through reference in this Standard. For dated references, the subsequent amendments (excluding corrections) or revisions do not apply to this Standard, however, parties who reach an agreement based on this Standard are encouraged to study if the latest versions of these documents are applicable. For undated references, the latest edition of the referenced document applies. GB 2760 Hygienic standards for uses of food additives GB/T 4789.33 Microbiological examination of food hygiene - Examination of cereal, fruit and vegetable GB/5009.11 Determination of total arsenic and abio-arsenic in food GB/T 5009.12 Determination of lead in food GB/T 5009.37 Method for analysis of hygienic standard of edible oils GB/T 5009.56 Method for analysis of hygienic standard of pastry GB 14881 General hygienic regulation for food enterprises 9 Inspection methods 9.1 Acid value, peroxide value and carbonyl value EXTRACT the fat according to the specifications of GB/T 5009.56. ANALYZE and DETERMINE it according to the method specified in GB/T 5009.37. 9.2 Total arsenic DETERMINE it according to the method specified in GB/T 5009.11. 9.3 Lead DETERMINE it according to the method specified in GB/T 5009.12. 9.4 Microbiological indicators DETERMINE it according to the method specified in GB/T 4789.33. ......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.