GB 2749-2015 PDF English
US$85.00 · In stock · Download in 9 secondsGB 2749-2015: National Food Safety Standard -- Fresh egg and egg products Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedureStatus: Valid GB 2749: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB 2749-2015 | English | 85 |
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National Food Safety Standard -- Fresh egg and egg products
| Valid |
| GB 2749-2003 | English | 319 |
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3 days
|
Hygienic standard for egg products
| Obsolete |
| GB 2749-1996 | English | 279 |
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3 days
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Hygienic standard for egg products
| Obsolete |
| GB 2749-1981 | English | RFQ |
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3 days
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Hygienic standard for frozen her eggs
| Obsolete |
Excerpted PDFs (Download full copy in 9 seconds upon purchase)PDF Preview: GB 2749-2015
GB 2749-2015: National Food Safety Standard -- Fresh egg and egg products---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB2749-2015
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National food safety standard -
Fresh eggs and egg products
Issued on: NOVEMBER 13, 2015
Implemented on: NOVEMBER 13, 2016
Issued by. National Health and Family Planning Commission of the
People's Republic of China
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Terms and definitions ... 4
3 Technical requirements ... 5
Foreword
This Standard replaces GB 2748-2003 "Hygienic STANDARD for fresh eggs"
and GB 2749-2003 "Hygienic STANDARD for egg products".
Compared with GB 2748-2003 and GB 2749-2003, the main changes in this
Standard are as follows.
- modified the standard name as "National food safety standard - Fresh eggs
and egg products";
- modified the scope;
- modified the terms and definitions;
- modified the sensory indicators;
- modified the physical and chemical indicators;
- added the veterinary drug residue limit;
- modified the microbial indicators.
National food safety standard -
Fresh eggs and egg products
1 Scope
This Standard specifies the fresh eggs and egg products.
2 Terms and definitions
2.1 Fresh eggs
shelled eggs that are produced by various poultry, processed or stored only by
cold storage, liquid immersion, coating, disinfection, gas-conditioning, dry
storage, etc.
2.2 Egg products
2.2.1 Liquid egg products
egg products that are made from fresh eggs as raw materials, processed by
shelling and processing, such as whole egg liquid, egg yolk liquid, protein liquid,
etc.
2.2.2 Dried egg products
egg products that are made from fresh eggs as raw materials, processed by
shelling, processing, de-sugaring, drying, etc., such as whole egg powder, egg
yolk powder, protein powder, etc.
2.2.3 Ice egg products
egg products that are made from fresh eggs, processed by shelling, processing,
freezing, etc., such as iced whole eggs, iced egg yolks, ice proteins, etc.
2.2.4 Remade egg
egg products that are made from fresh eggs as raw materials, with or without
added excipients, processed by salt, alkali, slur, halogen, etc., such as
preserved eggs, salted eggs, salted egg yolks, eggs preserved in rice wine,
marinated eggs, etc.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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