GB 14884-2016 PDF English

GB 14884: Historical versions

Standard ID	USD	BUY PDF	Delivery	Standard Title (Description)	Status
GB 14884-2016	70	Add to Cart	Auto, 9 seconds.	National Food Safety Standard -- Preserved Fruits	Valid
GB 14884-2003	90	Add to Cart	Auto, 9 seconds.	Hygienic standard for preserved fruits	Obsolete
GB 14884-1994	199	Add to Cart	2 days	Hygienic standard for preserved fruits	Obsolete

Similar standards

GB 14884 GB 14883.9 GB 14883.1 GB 14881

GB 14884-2016: National Food Safety Standard -- Preserved Fruits

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GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National Food Safety Standard – Preserved Fruits Issued on. JULY 31, 2016 Implemented on. MARCH 1, 2017 Issued by. National Health and Family Planning Commission of the People’s Republic of China; China Food and Drug Administration.

Foreword... 3 1 Application Scope... 4 2 Terms and Definitions... 4 3 Technical Requirements... 4

Foreword

This Standard replaces GB 14884-2003, Hygienic Standard for Preserved Fruits. Compared with GB 14884-2003, the major changes of this Standard are as follows. -- the standard name is changed into “National Food Safety Standard – Preserved Fruits”; -- the application scope is changed; -- the terms and definitions are changed; -- the raw material requirements are changed; -- the sensory requirements are changed; -- the physical-chemical indexes are changed; -- the microorganic indexes are changed. National Food Safety Standard – Preserved Fruits

1 Application Scope

This Standard applies to all types of preserved fruits.

2 Terms and Definitions

2.1 preserved fruit product which is made with fruits and vegetables as the principal raw materials, and by adding (or not adding) food additives and other supplements, and curing (or not curing) with sugar or honey or salt, including sugar cured type, dried type, candied type, activated type, preserved fruit cake type, preserved fruit roll type and so on.

3 Technical Requirements

3.1 Raw material requirements Raw materials shall be as specified in relevant food standards and related stipulations. 3.2 Sensory requirements Sensory requirements shall be as specified in Table 1. 3.3 Contamination limit and mycotoxins limit 3.3.1 Contamination limit shall be as specified in GB 2762. 3.3.2 Mycotoxins limit shall be as specified in GB 2761. 3.4 Microorganic limit 3.4.1 Pathogenic bacteria limit shall meet the provisions on ready-to-eat products of vegetable and fruit in GB 29921. 3.5 Food additives Use of food additives shall be as specified in GB 2760. 3.6 Pesticide residue limit Pesticide residue limit shall be as specified in GB 2763. ......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.

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