SB/T 10294-2012 PDF in English
SB/T 10294-2012 (SB/T10294-2012, SBT 10294-2012, SBT10294-2012)
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| SB/T 10294-1998 | English | 199 |
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SB/T 10294-2012: PDF in English (SBT 10294-2012) SB/T 10294-2012
SB
DOMESTIC TRADE INDUSTRY STANDARD
OF THE PEOPLE’S REPUBLIC OF CHINA
ICS 67.120.10
X 22
Record No.. 37214-2012
Replacing SB/T 10294-1998
Salted pork
腌猪肉
ISSUED ON. AUGUST 1, 2012
IMPLEMENTED ON. NOVEMBER 1, 2012
Issued by. People's Republic of China Ministry of Commerce
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative references ... 4
3 Terms and definitions ... 5
4 Raw materials, excipients and food additives ... 5
5 Technical requirements ... 6
6 Inspection methods ... 7
7 Inspection rules ... 8
8 Labels, marks, packaging, storage, transport and sales ... 9
9 Recall ... 10
Foreword
This Standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This Standard replaces SB/T 10294-1998 "Salted pork".
Compared with SB/T 10294-1998, the main changes in this Standard are as
follows.
- added the requirements for raw materials;
- specified the description on the use of food additives;
- added the terms and definitions;
- changed the provisions on sampling method by using more reasonable
provisions of GB/T 9695.19;
- highlighted the requirements of health indicators, and list the limits as
those that shall meet the requirements of GB 2730 and GB 2760;
- physical and chemical indicators listed volatile nitrogen, water, salt and
other indicators that mainly reflect the quality of salted meat;
- improved inspection and judgment requirements.
This Standard was proposed by China Business Federation.
This Standard shall be under the jurisdiction of People's Republic of China
Ministry of Commerce.
The drafting organizations of this Standard. Zhejiang Jinnian Food Co., Ltd.,
Guangzhou Huang Shanghuang Group Co., Ltd., Hangzhou Dakang Salted
Food Co., Ltd., Fujian Wanlixiang Food Industry & Trade Co., Ltd., Hangzhou
Xiaolaida Agricultural Development Group Co., Ltd., Guangdong Zhenmei Food
Group Co., Ltd., China Business Federation Commercial Standards Center,
China Meat Association.
Main drafters of this Standard. Tong Zhibing, Liu Yongqiang, Wang Pengcheng,
Zhuang Peirui, Wang Weiqiang, Yan Hongbing, Wang Jianyong, Liu Zhenyu.
Version of standard substituted by this Standard is.
- SB/T 10294-1998.
Salted pork
1 Scope
This Standard specifies the terms and definitions, raw materials, excipients and
food additives, technical requirements, inspection methods, inspection rules,
labels and marks, packaging, transport, storage, sales and recall requirements
of salted pork.
This Standard is applicable to the production, inspection and sales for the
product defined in 3.1.
2 Normative references
The following referenced documents are indispensable for the application of
this document. For dated references, only the edition cited applies. For undated
references, the latest edition of the referenced document (including any
amendments) applies.
GB/T 191, Packaging and storage marks
GB 2730, National Food Safety Standard - Cured meat products
GB 2760, National Food Safety Standard - Standards for Uses of Food
Additives
GB/T 5009.11, Determination of total arsenic and abio-arsenic in food
GB 5009.12, Method for determination of lead in food
GB/T 5009.15, Determination of cadmium in foods
GB/T 5009.17, Method for determination of total mercury in foods
GB/T 5009.37, Method for analysis of hygienic standard of edible oils
GB/T 5009.44, Method for analysis of hygienic standard of meat and meat
products
GB 5461, Edible salt
GB 5749, Sanitary standard for drinking water
GB 7718, General standard for the labeling of prepackaged foods
GB 9695.8, Meat and meat products - Determination of chloride content
6 Inspection methods
6.1 Sampling method
Extract samples according to the methods specified in GB/T 9695.19.
6.2 Appearance and senses
6.2.1 Appearance, color, tissue state
Visual inspection, identification with hand touching.
6.2.2 Flavor
Insert the specified product part with a bamboo stick and smell the bamboo
stick immediately after pulling out.
6.3 Volatile base nitrogen
Determine according to the method specified in GB/T 5009.44.
6.4 Moisture
Determine according to the method specified in GB/T 9695.15.
6.5 Edible salt
Determine according to the method specified in GB/T 9695.8.
6.6 Peroxide value
Determine according to the method specified in GB/T 5009.37.
6.7 Lead
Determine according to the method specified in GB 5009.12.
6.8 Cadmium
Determine according to the method specified in GB/T 5009.15.
6.9 Acid price
Determine according to the method specified in GB 2730.
6.10 Total mercury
Determine according to the method specified in GB/T 5009.17.
7.5.1 Determination and reinspection of exit-factory inspection
7.5.1.1 When all exit-factory inspection items meet the requirements of this
Standard, it shall be accepted.
7.5.1.2 When two items of exit-factory inspection items (including two items)
do not meet this Standard, it shall double sampling for reinspection. Should one
fail in the reinspection, this batch of products shall be rejected.
7.5.2 Determination and reinspection of type inspection
7.5.2.1 When all type inspection items meet the requirements of this Standard,
it shall be accepted.
7.5.2.2 When type inspection items (not exceeding three items including three,
excluding the total number of colonies, coliforms or commercial sterility) do not
meet this Standard, it shall double sampling for reinspection. Should one item
in reinspection fail to meet this Standard, this batch of products shall be rejected.
When more than three items fall to meet this Standard, the reinspection shall
not be performed and this batch of products shall be rejected.
8 Labels, marks, packaging, storage, transport and
sales
8.1 Labels and marks
The pre-packaged label shall comply with the provisions of GB 7718, and the
packaging and transport mark shall comply with the provisions of GB/T 191.
8.2 Packaging
8.2.1 Pre-packaging and packaging materials shall comply with relevant
national food safety requirements and relevant regulations.
8.2.2 The outer packaging carton shall be intact and firm.
8.3 Transport
Prevent sun and rain during transport. Transportation means shall be clean and
dry. Frozen salted pork shall be refrigerated and transported below -15°C. It
shall not be mixed with pollutants or harmful substances.
8.4 Storage
The warehouse shall be ventilated, dry, and shall not be mixed with odors and
hazardous materials. The split salted pork shall be stored at 0°C~4°C, and the
......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.
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