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Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. GHT1012-2022: Convenience Zhacai Status: Valid GHT1012: Historical versions
Basic dataStandard ID: GH/T 1012-2022 (GH/T1012-2022)Description (Translated English): Convenience Zhacai Sector / Industry: Supply and Marketing Cooperatives Industry Standard (Recommended) Classification of Chinese Standard: X26 Classification of International Standard: 67.080.20 Word Count Estimation: 10,116 Date of Issue: 2022-11-24 Date of Implementation: 2023-01-01 Issuing agency(ies): All-China Federation of Supply and Marketing Cooperatives GHT1012-2022: Convenience Zhacai---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.ICS 67:080:20 CCSX26 Industry Standards for Supply and Marketing Cooperation of the People's Republic of China Replace GH/T 1012-2007 Instant mustard Released on 2022-11-24 2023-01-01 Implementation Released by All China Federation of Supply and Marketing Cooperatives Published by China Standard Press table of contentsPreface III 1 Scope 1 2 Normative references 1 3 Terms and Definitions 1 4 Technical requirements 2 5 Test method 3 6 Inspection rules 4 7 Signs, labels, packaging, transportation and storage 4forewordThis document is in accordance with the provisions of GB/T 1:1-2020 "Guidelines for Standardization Work Part 1: Structure and Drafting Rules for Standardization Documents" drafting: This document replaces GH/T 1012-2007 "Convenient mustard": Compared with GH/T 1012-2007, except for structural adjustment and editorial changes In addition, the main technical changes are as follows: --- Added the term and definition of "convenient mustard" (see 3:1); --- Deleted product classification (see Chapter 3 of the:2007 edition); --- Changed the sensory requirements (see 4:2:1, 4:2 of the:2007 edition); --- Changed the physical and chemical indicators (see 4:2:2, 4:3 of the:2007 edition); ---Changed the hygienic indicators to pollutant limit indicators and microbial limit indicators (see 4:2:3, 4:2:4, 4:4 of the:2007 edition); ---Changed the test method (see Chapter 5, Chapter 5 of the:2007 edition); --- Changed the sampling (see 6:2, 6:2 of the:2007 edition); --- Changed the packaging, signs, labels, transportation, storage (see Chapter 7, Chapter 7 of the:2007 edition): Please note that some contents of this document may refer to patents: The issuing agency of this document assumes no responsibility for identifying patents: This document was proposed and managed by the All-China Federation of Supply and Marketing Cooperatives: This document is drafted by: Chongqing Fuling Mustard Industry Development Center, Chongqing Fuling Mustard Group Co:, Ltd:, China National Supply and Marketing Cooperative Nanjing Institute of Comprehensive Utilization of Wild Plants, Yuyao Mustard Association, National Pickle Quality Inspection Center (Sichuan), Zhejiang Bei Defu Food Co:, Ltd:, Jixiangju Food Co:, Ltd:, Sichuan Chuannan Brewed Food Co:, Ltd:, Chongqing Fuling Lameizi Group Co:, Ltd:, Ningbo Tongqianqiao Food and Vegetable Co:, Ltd:, Fuling Natural Food Co:, Ltd:, Zhejiang Xieqiao Mustard Food Co:, Ltd:, Chongqing Fuling Oasis Food Co:, Ltd:, Sichuan Weijute Food Co:, Ltd: The main drafters of this document: He Yunchuan, Zhang Fenglun, Cao Yonggang, Tang Yong, Yu Zhigang, Chen Yihe, Shen Jian, Shu Licai, Ruan Yinfu, Feng Yisheng, Xie Guican, Bao Yongbi, Wan Shaobi, Li Chengkang, Liu Dejun: The release status of previous versions of this document and the documents it replaces are as follows: ---First published in:1998 as GH/T 1012-1998, first revised in:2007; --- This is the second revision: Instant mustard1 ScopeThis document defines the terms and definitions of instant mustard, and specifies the production technology, test methods, inspection rules, signs and labels of instant mustard: Labeling, packaging, transportation, storage and other requirements: This document is applicable to the production, processing, inspection and sales of instant pickled mustard:2 Normative referencesThe contents of the following documents constitute the essential provisions of this document through normative references in the text: Among them, dated references For documents, only the version corresponding to the date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to this document: GB/T 191 Packaging, storage and transportation icon marks GB 2714 Food Safety National Standard Sauce Pickled Vegetables GB 2760 National Food Safety Standard Standards for the Use of Food Additives GB 2762 National Food Safety Standard Limits of Contaminants in Food GB 4789:3-2016 Food Safety National Standard Food Microbiological Examination Coliform Bacteria Count GB 4789:4 National Food Safety Standard Food Microbiological Examination Salmonella Examination GB 4789:10-2016 National Food Safety Standard Food Microbiological Examination Staphylococcus aureus Examination GB 5009:3-2016 National Food Safety Standard Determination of Moisture in Food GB 5009:12 National Food Safety Standard Determination of Lead in Food GB 5009:33 National Food Safety Standard Determination of Nitrite and Nitrate in Food GB 5009:44-2016 National Food Safety Standard Determination of Chloride in Food GB 5749 Hygienic Standards for Drinking Water GB 7718 National Food Safety Standard General Rules for Prepackaged Food Labeling GB 12456-2021 National Food Safety Standard Determination of Total Acids in Food GB 28050 National Food Safety Standard General Rules for Nutrition Labeling of Prepackaged Foods GB 29921 National Food Safety Standard Limits of pathogenic bacteria in prepackaged foods GB 31621 National Food Safety Standard Food Operation Process Hygienic Code GH/T 1011 Pickled mustard JJF1070 Quantitative packaging commodity net content measurement inspection rules Measures for the Supervision and Administration of Quantitatively Packaged Commodities (Decree No: 70 of the State Administration for Market Regulation)3 Terms and DefinitionsThe following terms and definitions apply to this document: 3:1 The mustard mustard is used as the main raw material, and the instant mustard mustard is processed by washing, cutting, seasoning, packaging and other processes: ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GHT1012-2022_English be delivered?Answer: Upon your order, we will start to translate GHT1012-2022_English as soon as possible, and keep you informed of the progress. 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Otherwise, follow the normal steps: Add to Cart -- Checkout -- Select your currency to pay.Question 5: Should I purchase the latest version GHT1012-2022?Answer: Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version GHT1012-2022 even if the enforcement date is in future. Complying with the latest version means that, by default, it also complies with all the earlier versions, technically. |
