GB 19295-2021 PDF English
Search result: GB 19295-2021_English: PDF (GB19295-2021)
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Name of Chinese Standard | Status |
| GB 19295-2021 | English | 110 |
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National Food Safety Standard - Quick-frozen noodles and prepared foods
| Valid |
| GB 19295-2011 | English | 239 |
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Frozen pastry products of national food safety standards
| Obsolete |
| GB 19295-2003 | English | 319 |
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Hygienic standard for quick-frozen and pre-packed food made of wheat flour and rice [including MODIFICATION 1]
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GB 19295-2021: PDF in English GB 19295-2021
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard -
Quick-frozen noodles and prepared foods
速冻面米与调制食品
ISSUED ON: SEPTEMBER 07, 2021
IMPLEMENTED ON: MARCH 07, 2022
Issued by: National Health Commission of the PRC;
State Administration for Market Regulation.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Terms and definitions ... 4
3 Technical requirements ... 4
4 Others ... 6
National Food Safety Standard -
Quick-frozen noodles and prepared foods
1 Scope
This Standard applies to quick-frozen noodles and quick-frozen prepared foods;
but not to quick-frozen animal aquatic products.
2 Terms and definitions
2.1 Quick-frozen noodle foods
Quick-frozen foods made after processing, molding, etc. from one or more
grains such as wheat, rice, corn, and miscellaneous grains and their products
as raw materials, or with fillings/ingredients.
2.2 Quick-frozen prepared foods
Quick-frozen foods made after preparing, processing, molding, etc. from one or
more of grains, beans, potatoes, livestock and poultry meat, eggs, raw milk,
aquatic products, fruits and vegetables, edible fungi as raw materials, or with
fillings/ingredients.
2.3 Raw products
Ready-to-eat or non-ready-to-eat quick-frozen foods which have not been
heated to maturity before freezing.
2.4 Cooked products
Ready-to-eat or non-ready-to-eat quick-frozen foods which have been heated
to maturity before freezing.
3 Technical requirements
3.1 Raw material requirements
The raw materials shall meet the corresponding food standards and relevant
regulations.
3.2 Sensory requirements
......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.
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