GB 4789.24-2024 PDF English
Search result: GB 4789.24-2024_English: PDF (GB4789.24-2024)
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Name of Chinese Standard | Status |
| GB 4789.24-2024 | English | 75 |
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National Food Safety Standards - Food Microbiology Testing - Candy, Chocolate and Cocoa Butter Substitute Chocolate and Their Products, Sampling and Sample Processing of Cocoa Products
| Valid |
| GB/T 4789.24-2003 | English | 139 |
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Microbiological examination of food hygiene -- Examination of candy, cake and preserved fruits
| Valid |
| GB 4789.24-1994 | English | RFQ |
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Microbiological examination of food hygiene. Examination of candy, cake and candied fruits
| Obsolete |
| GB 4789.24-1984 | English | RFQ |
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Microbiological examination of food hygiene--Examination of candy, cake and candied fruit
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GB 4789.24-2024: PDF in English GB 4789.24-2024
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard - Food Microbiological
Examination - Sampling and Sample Treatment of Candy,
Chocolate and Cocoa Butter Chocolate and Their Products,
Cocoa Products
ISSUED ON. FEBRUARY 8, 2024
IMPLEMENTED ON. AUGUST 8, 2024
Issued by. National Health Commission of the People’s Republic of China;
State Administration for Market Regulation.
Table of Contents
Foreword... 3
1 Scope... 4
2 Equipment and Materials... 4
3 Sampling... 4
4 Sample Treatment... 5
5 Inspection... 6
Foreword
This Standard serves as a replacement of GB/T 4789.24-2003 Microbiological Examination of
Food Hygiene - Examination of Candy, Cake and Preserved Fruit.
In comparison with GB/T 4789.24-2003, the main changes are as follows.
---The title of the Standard is modified;
---The scope is modified;
---The equipment and materials are modified;
---The culture medium and reagents are deleted;
---The sampling is modified;
---The sample treatment is modified;
---The inspection method is modified.
National Food Safety Standard - Food Microbiological
Examination - Sampling and Sample Treatment of Candy,
Chocolate and Cocoa Butter Chocolate and Their Products,
Cocoa Products
1 Scope
This Standard specifies the sampling and sample treatment methods for candy, chocolate and
cocoa butter chocolate and their products, cocoa products.
This Standard is applicable to the sampling and sample treatment of candy, chocolate and their
products, cocoa butter chocolate and their products, cocoa products (including cocoa replacers).
2 Equipment and Materials
2.1 Sampling Tools
The sampling tools shall be made of stainless steel or other materials of appropriate strength,
with smooth surfaces, no gaps, and rounded corners. The sampling tools shall be cleaned and
sterilized and kept dry before use. The sampling tools include stirring utensils, sampling spoons,
spoons, knives (knives or spatulas), scissors and tweezers, etc.
2.2 Sample Containers
The material (such as. glass, stainless steel and plastic, etc.) and structure of the sample
containers shall be able to thoroughly ensure the original state of the sample. Containers and
lids shall be clean, sterile and dry. The sample containers, which shall be of sufficient volume,
include sampling bags, sampling tubes and sampling bottles, etc.
2.3 Other Supplies
Include alcohol lamps, thermometers, aluminum foils, sealing films, markers and sampling
registration forms, etc.
3 Sampling
3.1 Sampling Principle and Sampling Scheme
The sampling principle and sampling scheme shall comply with the stipulations of GB 4789.1.
The number of sampling pieces n shall comply with the requirements of relevant food safety
......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.
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