GB 19640-2016 PDF English
GB 19640: Historical versions
| Standard ID | USD | BUY PDF | Delivery | Standard Title (Description) | Status |
| GB 19640-2016 | 70 | Add to Cart | Auto, 9 seconds. | Hygienic standard for breakfast cereal | Valid |
| GB 19640-2005 | 70 | Add to Cart | Auto, 9 seconds. | Hygienic standard for breakfast cereal | Obsolete |
GB 19640-2016: Hygienic standard for breakfast cereal
---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/GB19640-2016GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National Food Safety Standard – Reconstituted Grain Products Issued on: DECEMBER 23, 2016 Implemented on: JUNE 23, 2017 Issued by. National Health and Family Planning Commission of PRC; China Food and Drug Administration. 3. No action is required - Full-copy of this standard will be automatically & immediately delivered to your EMAIL address in 0~60 minutes.
Table of Contents
Foreword ... 3 1 Scope ... 4 2 Terms and Definitions ... 4 3 Technical Requirements ... 4Foreword
This Standard replaced GB 19640-2005 Hygienic Standard for Breakfast Cereal. Compared with GB 19640-2005, this Standard has the major changes as follows. --- Modify the standard name as “National Food Safety Standard – Reconstituted Grain Products”; --- Modify the scope; --- Modify the terms and definitions; --- Modify the physical and chemical indicators; --- Modify the microbial indicators. National Food Safety Standard – Reconstituted Grain Products1 Scope
This Standard is applicable to the prepackaged reconstituted grain products taking the grain and other starch as the major raw materials.2 Terms and Definitions
2.1 Reconstituted grain products The food taking grain or other starch as the major raw materials, adding or not adding auxiliary materials; processed through the cooking and/or drying technologies; can be edible after directly reconstituting or after reconstituting and heating; such as cereal, sesame paste, lotus seed soup, lotus root starch, bean past, porridge, etc.3 Technical Requirements
3.1 Requirements for raw materials The raw materials shall conform to the corresponding food standards and relevant provisions. 3.2 Sensory requirements The sensory requirements shall conform to the provisions of Table 1. Table 1 -- Sensory Requirements Items Requirements Test Methods Color and luster Have the due color and luster of the products Take appropriate amount of specimen onto the clean white dish (porcelain dish or similar container), check under natural light without foreign matters. Smell the odor, use warm water to wash mouth; taste it after reconstituting or reconstituting and heating Taste and smell Have the due taste and smell of the products, is odorless State No mildew, no normally visible foreign matters. After reconstituting, it is in the viscous or solid-liquid mixed sate ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
