GB 2714-2015 English PDF

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GB 2714-2015: National Food Safety Standard Pickled vegetable
Status: Valid

GB 2714: Historical versions

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB 2714-2015	109	Add to Cart	2 days	National Food Safety Standard Pickled vegetable	Valid
GB 2714-2003	199	Add to Cart	2 days	Hygienic standard for preserved vegetables	Obsolete
GB 2714-1996	199	Add to Cart	2 days	Hygienic standard for salted vegetables	Obsolete
GB 2714-1981	RFQ	ASK	3 days	Hygienic standard for soy sauce pickled vegetables	Obsolete

Similar standards

GB 2711   GB 2721   GB 2730   GB 2716   GB 2717   

Basic data

Standard ID: GB 2714-2015 (GB2714-2015)
Description (Translated English): National Food Safety Standard Pickled vegetable
Sector / Industry: National Standard
Classification of Chinese Standard: C53
Classification of International Standard: 67.02
Word Count Estimation: 5,595
Date of Issue: 2015-09-22
Date of Implementation: 2016-09-22
Older Standard (superseded by this standard): GB 2714-2003
Regulation (derived from): PRC National Health and Family Planning Commission 2015 No.8
Issuing agency(ies): National Health and Family Planning Commission of the People's Republic of China
Summary: This standard applies to pickles.

GB 2714-2015: National Food Safety Standard Pickled vegetable

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
(National food safety standards pickles) National Standards of People's Republic of China National Food Safety Standard Pickles Published 2015-09-22 2016-09-22 implementation People's Republic of China National Health and Family Planning Commission issued

Foreword

This standard replaces GB 2714-2003 "pickles hygiene standards"; Compared with this standard GB 2714-2003, the main changes are as follows. --- standard name was changed to "national food safety standards pickles"; --- increased terms and definitions; --- modify the raw material requirements; --- modify the sensory requirements; --- modify the physical and chemical indicators; --- modify the microbial indicators. National Food Safety Standard Pickles

1 Scope

This standard applies to pickles.

2 Terms and Definitions

2.1 pickles Various vegetables fresh vegetable products as the main raw material, processed by pickling or marinated formed, such as marinated vegetables, salted vegetables, soy sauce stains vegetables, sugar Marinated vegetables, marinated vegetables, sweet and sour marinated vegetables, shrimp greasy food, fermented vegetable dishes and bad stains.

3 Technical requirements

3.1 Requirements for raw materials Vegetables should be fresh, raw food should meet appropriate standards and regulations. 3.2 Sensory requirements Sensory requirements shall comply with the requirements in Table 1. Table 1 Sensory requirements Project requires test methods Taste, smell no smell, no different olfactory status No mildew, no mildew albuginea, no visible outside normal vision To foreign body Proper amount of sample is placed in a white porcelain dish and observed under natural light Color and state. Smell it, after rinsing with warm water products thereof taste 3.3 pollutant limit Pollutant limits should be consistent with the GB 2762 in pickled vegetables. 3.4 Microbiological 3.4.1 pathogens limits shall comply GB 29921 instant fruit and vegetable products (containing pickles class). 3.4.2 Microbiological should also comply with the provisions of Table 2. Table 2 Microbiological project And a limited sampling program ncm M Testing method Coliform b/(CFU/g) 5 2 10 103 GB 4789.3 Plate Count Sampling and processing a sample performed in GB 4789.1. b does not apply to non-sterile fermentation products. 3.5 Food Additives Use of food additives should comply with GB 2760 or pickled vegetables fermented vegetable products. ......

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