SB/T 10524-2009 English PDFUS$189.00 ยท In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. SB/T 10524-2009: Purchase and sale practice for fresh and live prawns Status: Valid
Basic dataStandard ID: SB/T 10524-2009 (SB/T10524-2009)Description (Translated English): Purchase and sale practice for fresh and live prawns Sector / Industry: Domestic Trade Industry Standard (Recommended) Classification of Chinese Standard: A10 Classification of International Standard: 03.100.20 Word Count Estimation: 7,734 Date of Issue: 2009-04-02 Date of Implementation: 2009-12-01 Quoted Standard: GB 2760; GB/T 19575; GB/T 21720; GB/T 22502; NY 5051; NY 5052; NY 5058; NY 5158; SC/T 3016; SC/T 9001 Regulation (derived from): ?Ministry of Commerce Announcement 2009 No.21 Issuing agency(ies): Ministry of Commerce of the People's Republic of China Summary: This standard specifies the process of buying and selling goods shrimp requirements, origin of procurement requirements, market buying and selling requirements, procurement risk management requirements. This standard applies to fresh, purchasing behavior of live shrimp. SB/T 10524-2009: Purchase and sale practice for fresh and live prawns---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.Purchase and sale practice for fresh and live prawns ICS 03.100.20 A10 Record number. 26089-2009 People's Republic of China domestic trade industry standard Fresh shrimp purchase and sale specifications Released on.2009-04-02 Implementation of.2009-12-01 Published by the Ministry of Commerce ContentForeword I 1 Scope 1 2 Normative references 1 3 Product requirements 1 4 Origin procurement requirements 2 5 Market purchase and sales requirements 3 6 Purchase and sale risk management requirements 3ForewordThis standard is proposed and managed by the Ministry of Commerce of the People's Republic of China. This standard is mainly drafted by. Zhanjiang Zhongxin Co., Ltd., National Federation of Agricultural Trade Centers. The main drafters of this standard. Ma Zengjun, Long Tujin, Zhang Jie, Zhu Yumei, Hou Yangbiao, Pang Huahai, Chen Yuru, Long Yufeng, Zhang Lihua, Chen Yixing. Fresh shrimp purchase and sale specifications1 ScopeThis standard stipulates the requirements for commodities in the process of purchase and sale of shrimp, the requirements for the purchase of the place of origin, the requirements for market purchase and sale, and the requirements for the management of purchase and sale risks. This standard applies to the purchase and sale of fresh and live shrimp.2 Normative referencesThe terms in the following documents become the terms of this standard by reference to this standard. All dated references, followed by all Modifications (not including errata content) or revisions do not apply to this standard, however, parties to agreements based on this standard are encouraged to study Is it possible to use the latest version of these files? For undated references, the latest edition applies to this standard. GB 2760 Hygienic standard for food additives GB/T 19575 Agricultural Products Wholesale Market Management Technical Specifications GB/T 21720 Agricultural Trade Market Management Technical Specifications GB/T 22502 supermarket sales of fresh agricultural products basic requirements NY5051 pollution-free food freshwater aquaculture water quality NY5052 pollution-free food marine aquaculture water quality NY5058 pollution-free food sea shrimp NY5158 pollution-free food freshwater shrimp SC/T 3016 Aquatic product sampling method SC/T 9001 Artificial Ice3 Product requirements3.1 Product quality 3.1.1 Shrimp sensory and safety indicators Should meet the relevant requirements of NY5058, NY5158. 3.1.2 Shrimp grade Shrimp is divided into three grades. first grade, second grade and third grade according to its quality. Each level shall comply with the requirements in Table 1. Table 1 Shrimp grade Level judgment level one level two level three level Color Keep the color and color of live shrimp Evenly, no blackening. Normal color, uniform color, allowed There is a black hoop, black skirt, black spot Two places. The epidermis is slightly faded, oil-free, allowed There are a few black hoops, black skirts, and black spots. form The shrimp body is intact, the body is well-proportioned, and the shrimp is hard. High elasticity. Shrimp body is intact, the knot is slightly slack, shrimp The meat is firm and elastic. The shrimp body is basically intact and slightly elastic. The odor maintains the inherent odor of live shrimp. The smell is normal and there is no smell. The smell is normal and there is no smell. 3.1.3 Shrimp Specifications Shrimp specifications are divided into 16 levels according to the number of tails per 500g of shrimp, the specific level is as follows. 2 ~ 3 (ie 2 tail/500g ~ 3 tail / 500g, the following similar), 4 to 6, 7 to 9, 10 to 12, 13 to 15, 16 to 20, 21 to 25, 26 to 30, 31 to 35, 36 to 40, 41 to 50, ...... |
