SN/T 0976-2012 English PDF

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SN/T 0976-2012: Rules for the inspection of oil fried fruits and vegetables crisp for import and export
Status: Valid

SN/T 0976: Historical versions

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
SN/T 0976-2012	209	Add to Cart	3 days	Rules for the inspection of oil fried fruits and vegetables crisp for import and export	Valid
SN/T 0976-2000	239	Add to Cart	2 days	Import and Export fried fruit and vegetable crisps inspection procedures	Obsolete

Similar standards

GB/T 10782   GB/T 22165   GB/T 20706   SN/T 0327.2   SN/T 0327.1   SN/T 0972   

Basic data

Standard ID: SN/T 0976-2012 (SN/T0976-2012)
Description (Translated English): Rules for the inspection of oil fried fruits and vegetables crisp for import and export
Sector / Industry: Commodity Inspection Standard (Recommended)
Classification of Chinese Standard: X24
Word Count Estimation: 8,821
Older Standard (superseded by this standard): SN/T 0976-2000
Quoted Standard: GB 4789.2; GB 4789.3; GB 4789.10; GB 5009.3-2010; GB/T 5009.6-2003; GB/T 5009.11; GB 5009.12; GB/T 5009.17; GB/T 5009.37-2003; GB/T 5009.97; GB/T 5009.123; GB 7718; GB/T 23495
Regulation (derived from): National Quality Inspection (2012) 237; industry standard filing Notice 2012 No. 9 (No. 153 overall)
Issuing agency(ies): General Administration of Customs
Summary: This standard specifies the import and export of fruits and vegetables fried crisps sampling, sample preparation, quality, safety and health inspection, weight, identification and packaging inspection test methods. This standard applies to imports and fri

SN/T 0976-2012: Rules for the inspection of oil fried fruits and vegetables crisp for import and export

---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.
Rules for the inspection of oil fried fruits and vegetables crisp for import and export People's Republic of China Entry-Exit Inspection and Quarantine Standards Instead of the SN/T 0976-2000 Import and export inspection of fried fruit and vegetable crisps Issued on. 2012-05-07 2012-11-16 implementation People's Republic of China The State Administration of Quality Supervision, Inspection and Quarantine released

Foreword

This standard was drafted in accordance with GB/T 1.1-2009 given rules. Instead of the standard SN/T 0976-2000 "Importers fried fruit and vegetable crisps inspection procedures." This standard compared with SN/T 0976-2000, in addition to editorial changes outside the main technical changes are as follows. --- Original standard in Chapter 3 of "foam" to "puffing." --- Original standard in Chapter 3 of "malignant impurity" was changed to "harmful impurities." --- Increased 6.2.8 - 6.2.15 test about heavy metals, food additives, pesticide residues, mycotoxins and other safety and health programs. --- The original standard specification change according to the foreign trade contract/letter of credit or customer requirements execution. --- Increasing the test content packaging marking and identification. --- Increased Chapter 8 content. This standard is proposed and managed by the National Certification and Accreditation Administration Committee. This standard was drafted. People's Republic of China Shaanxi Exit Inspection and Quarantine. The main drafters of this standard. Wushuang Min, Yan Sen protection, Wang Jun, Pan Yaqin, Jing Zhong Society. This standard replaces the standards previously issued as follows. --- SN/T 0976-2000. Import and export inspection of fried fruit and vegetable crisps

1 Scope

This standard specifies the import and export of fruits and vegetables fried crisps sampling, sample preparation, quality, health and safety inspection, appraisal and inspection of packaging weight of the subject Test methods. This standard applies to the import and export of fried apple slices, kiwi slices, green beans, onion slices, lotus root (lotus) tablets, carrots and other fruits and vegetables Chips test.

2 Normative references

The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein Member. For undated references, the latest edition (including any amendments) applies to this document. The total number of school inspection colonies GB 4789.2 National Food Safety Standard Determination of Food Microbiology GB 4789.3 national food safety standards of food microbiology testing coliform count GB 4789.10 national food safety standards of food microbiological examination of Staphylococcus Determination of National Food Safety Standard GB 5009.3-2010 moisture in foods Determination of GB/T 5009.6-2003 national food safety standards for food fat GB National Food Safety Standard Food Determination of total arsenic and inorganic arsenic/T 5009.11 GB 5009.12 Determination of national food safety standards of lead in food GB/Determination of total mercury and inorganic mercury T 5009.17 national food safety standards in food GB/T 5009.37-2003 national standards for food safety analysis of hygienic standard of edible vegetable oil Determination of GB/T 5009.97 national food safety standards in food cyclohexylamino sodium GB/Determination of national food safety standards in food chromium T 5009.123 GB 7718 National Food Safety Standard pre-packaged food labels General GB/T 23495 food benzoic acid, sorbic acid and saccharin sodium by HPLC

3 Terms and Definitions

The following terms and definitions apply to this document. 3.1 Fruits and vegetables fried crisps oilfriedfruitsandvegetablescrisp The fruits and vegetables sliced or by rinsing or dipping condiment segment treated, so that in low pressure (initial temperature. 110 ℃, the final temperature of 90 ℃) Or atmospheric frying pan off the oil from. 3.2 Inspection Lot inspectionlot Examined by a number of the same species, the same level, same size, same packaging and same weight unit of fried fruit and vegetable crisps constituted unit. Each inspection lot is generally not more than 500. 3.3 Puffing puffing Fruit and vegetable pieces fried by heat and pressure changes when its volume expansion or loose structure of the process. ......

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