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GB 7098-2025 PDF English

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GB 7098-2025: National food safety standard - Canned food
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Status: Valid

GB 7098: Evolution and historical versions

Standard IDContents [version]USDSTEP2[PDF] deliveryName of Chinese StandardStatus
GB 7098-2025English65 Add to Cart 0-9 seconds. Auto-delivery National food safety standard - Canned food Valid
GB 7098-2015English85 Add to Cart 0-9 seconds. Auto-delivery Hygienic standard for canned edible fungi Valid
GB 7098-2003English199 Add to Cart 2 days Hygienic standard for canned edible fungi Obsolete
GB 7098-1996English199 Add to Cart 2 days Hygienic standard for canned edible fungi Obsolete
GB 7098-1986English199 Add to Cart 2 days Hygienic standard for canned mushrooms Obsolete

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GB 7098-2025: National food safety standard - Canned food

---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/GB7098-2025
GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National Food Safety Standard – Canned Foods Issued on: MARCH 16, 2025 Implemented on: MARCH 16, 2026 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 Terms and Definitions... 4 3 Technical Requirements... 4 4 Others... 5 National Food Safety Standard – Canned Foods

1 Scope

This standard applies to canned foods. This standard does not apply to canned complementary foods for infants and young children.

2 Terms and Definitions

2.1 Canned Foods Foods that are made from fruits, vegetables, edible fungi, livestock and poultry meat, aquatic products, grains, legumes, nuts and seeds, eggs, etc., processed and canned or filled into metal cans, glass bottles, semi-rigid containers, or flexible packaging containers; and sealed and sterilized, or sterilized and sealed, to meet commercial sterility requirements. 2.2 Swollen cans Positive pressure within the container, caused by chemical reactions, gas generated by microbial activity, or physical factors, causes one end, both ends, or both sides of a can (bag, bottle, cup, etc.) to swell outward. 2.3 Commercially sterile Food that has undergone appropriate heat sterilization and is free of pathogenic microorganisms and non-pathogenic microorganisms that can reproduce at normal temperatures.

3 Technical Requirements

3.1 Raw material requirements Raw materials shall comply with relevant food standards and regulations. 3.2 Sensory requirements Sensory requirements shall comply with the provisions of Table 1. ......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.


      

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