SN/T 1122-2017 English PDF

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SN/T 1122-2017: RuIes for the quarantine of processed vegetables for import and export
Status: Valid

SN/T 1122: Historical versions

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
SN/T 1122-2017	209	Add to Cart	3 days	RuIes for the quarantine of processed vegetables for import and export	Valid
SN/T 1122-2002	239	Add to Cart	3 days	Rules for the quarantine of processed vegetables for entry and exit	Obsolete

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Basic data

Standard ID: SN/T 1122-2017 (SN/T1122-2017)
Description (Translated English): RuIes for the quarantine of processed vegetables for import and export
Sector / Industry: Commodity Inspection Standard (Recommended)
Classification of Chinese Standard: X26
Word Count Estimation: 9,953
Date of Issue: 2017-11-07
Date of Implementation: 2018-06-01
Older Standard (superseded by this standard): SN/T 1122-2002
Quoted Standard: SN/T 0230.1; SN/T 0301; SN/T 0626; SN/T 1848
Regulation (derived from): National-Quality-Inspection-Accrediatation (2017) 481
Issuing agency(ies): General Administration of Customs
Summary: This standard stipulates the quarantine method and result judgment of inbound and outbound processed vegetables. This standard applies to the entry and exit quarantine of frozen vegetables, dehydrated vegetables, pickled vegetables, boiled vegetables, etc.

SN/T 1122-2017: RuIes for the quarantine of processed vegetables 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.
RuIes for the quarantine of processed vegetables for import and export People's Republic of China entry and exit inspection and quarantine industry standards Replace SN/T 1122-2002 Quarantine regulations for import and export processed vegetables Released on.2017-11-07 2018-06-01 implementation People's Republic The General Administration of Quality Supervision, Inspection and Quarantine issued

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard replaces SN/T 1122-2002 "Inspection and Quarantine Regulations for Import and Export Vegetables". Compared with SN/T 1122-2002, the main technical changes of this standard are as follows. --- Increased boiled vegetables in the range; --- Increased quarantine basis, quarantine supervision and management, sample and data preservation, information reporting and other terms; --- Added an informative appendix "Flower Flow Chart for In and Out Processed Vegetables". This standard is proposed and managed by the National Certification and Accreditation Administration. This standard was drafted. Jiangsu Entry-Exit Inspection and Quarantine Bureau of the People's Republic of China. The main drafters of this standard. Wei Houde, Sha Tianhui, Zhang Lianjun, Cai Qian, Yan Yunqing, Liu Tianhong, Zhang Nianhai, Li Weiming. The previous versions of the standards replaced by this standard are. ---SN/T 1122-2002. Quarantine regulations for import and export processed vegetables

1 Scope

This standard stipulates the quarantine method and result judgment of inbound and outbound processed vegetables. This standard applies to the entry and exit quarantine of frozen vegetables, dehydrated vegetables, pickled vegetables, boiled vegetables, etc.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only the dated version applies to this article. Pieces. For undated references, the latest edition (including all amendments) applies to this document. SN/T 0230.1 Inspection procedures for dehydrated vegetables for import and export SN/T 0301 Export Salted Vegetables Inspection Procedure SN/T 0626 Import and export quick-frozen vegetables inspection procedures SN/T 1848 Plant Pest Identification Specification

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 Processed vegetables processedvegetable Various vegetables made by freezing, dehydrating, pickling, and boiled. 3.2 Frozen vegetables frozenvegetable Vegetable vegetables are processed, washed (blanched), cooled, and frozen to form a variety of vegetables. 3.3 Dehydrated vegetables air-driedvegetable; frozen-driedvegetable Various dried vegetables processed by natural air drying, high temperature dehydration or low temperature vacuum dehydration. 3.4 Pickled vegetables pickledvegetable Various vegetables processed by pickling with salt or salt juice, sugar or sugar juice or other various marinades. 3.5 Boiled vegetables boiledvegetable Various vegetables made by pre-cooking, filling liquid filling, sealing, sterilization and other processes. 3.6 Quarantine lot The same variety, the same means of transport, from or to the same place, the same consignor or consignee, at the same time the goods are shipped or inbound. 3.7 Pest pests Any species, strain, or biotype of a plant, animal, or pathogen that is harmful to a plant or plant product. ......

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