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Chinese Standard: 'GBT22165-2008'
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GB/T 22165-2008
ICS 67.080.10
X 24
National Standard GB
of the People’s Republic of China
General standard for roasted seeds and nuts
ISSUED ON. JULY 11, 2008
Issued by. State General Administration of the People's Republic of China
for Quality Supervision and Inspection and Quarantine;
China National Standardization Management Committee
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative references ... 4
3 Terms and Definitions ... 5
4 Classifications ... 5
5 Requirements ... 6
6 Test methods ... 8
7 Inspection rules ... 9
8 Labeling, mark, packaging, storage and transport ... 10
Appendix A ... 12
Appendix B ... 13
The Appendix B of this Standard is normative, and the Appendix A is informative.
This Standard is proposed and managed by Ministry of Commerce of the People’s
Republic of China.
This Standard is drafted by organizations. Standard Center of Business of China
General Chamber of Commerce, The Specialized Committee for Roasted Seeds
and Nuts of China National Food Industry Association, and Hefei Huatai Group Co.,
The organizations participating in the drafting of this Standard. Zhejiang Dahaoda
Food Co., Ltd. Shanghai Sanming Food Co., Ltd. Jiangsu Alishan Food Co., Ltd.
Fujian Bailian Industry Co., Ltd. Ningbo Hengkang Food Co., Ltd. Wuhu City fool
melon seeds Co. Ltd. Xianyang City Rainbow Trading Food Co., Ltd., and
Hangzhou yaoshengji Food Co., Ltd.
The main drafters of this Standard. Zhang Lijun, Weng Yangyang, Song Zongqing,
Yin Wenming, Xu Xingwei, Chen Jugen, Zhu Yongtao, Tang Haibo, Nian Qiang,
Zhang Ani, and Yuan Yuzhang.
General standard for roasted seeds and nuts
1 Scope
This Standard specifies the roasted seeds and nuts (hereinafter referred as product)
- product classification, requirements, test methods, inspection rules, labeling,
mark, packaging, storage and transport.
This Standard applies to the production, marketing and inspection of roasted seeds
and nuts.
2 Normative references
The following normative documents contain provisions which, through reference in
the text, become part of this Standard. For dated reference, subsequent
amendments or revisions (excluding contents of corrigenda) do not apply. However,
parties who enter into agreement based on this Standard are encouraged to
investigate the possibility of applying the most recent editions of the standards
indicated below. For undated references, the latest edition of the normative
document referred to applies.
GB/T 191 Packaging-Pictorial marking for handling of goods
GB/T 2760 National Food Safety Standards - Standards for Uses of Food
GB/T 4789.2 Food Microbiological Examination. Aerobic Plate Count
GB/T 4789.39 National Food Safety Standard - Food Microbiological
Examination - Counting of fecal coliform
GB/T 4789.4 Food Microbiological Examination. Salmonella
GB/T 4789.5 Microbiological Examination of Food Hygiene - Examination
of Shigella
GB/T 4789.10 Food Microbiological Examination. Staphylococcus Aureus
GB/T 4789.15 Food Microbiological Examination. Enumeration of Moulds
and Yeasts
GB/T 5009.3 Determination of Moisture in Foods
GB/T 5009.11 Determination of total arsenic and abio-arsenic in food
GB/T 5009.12 Determination of Lead in Foods
GB/T 5009.22 Determination of aflatoxin B1 in foods
GB/T 5009.34 Determination of sulphite in foods
GB/T 5009.37 Method for analysis of hygienic standard of edible oils
GB 7718 General standard for the labeling of prepackaged foods
GB 11671 Hygienic standard for canned fruits and vegetables
GB 14881 General hygienic regulation for food enterprises
GB 16565 Hygienic standard for fried food
GB 19300 Hygienic standard for roasted nuts
JJF 1070 Rules of Metrological Testing for Net Quantity of Products in
Prepackages with Fixed Content
Packing Inspection and Quarantine Administration of Quality Supervision
and Administration of goods measured Order No. 75 (2005)
3 Terms and Definitions
The following terms and definitions apply to this Standard.
3.1 roasted seeds and nuts
The food of which the main raw materials are from such as fruit-vegetable seeds
and nuts; and are processed by procedures such as stir-fried, roasted, baked, and
oil-fried; with or without auxiliary materials.
4 Classifications
Related standard:   GB/T 26150-2019  GB/T 31273-2014
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