SN/T 4601-2016 English PDF
Basic dataStandard ID: SN/T 4601-2016 (SN/T4601-2016)Description (Translated English): Technical terminology of test in food and cosmetics for import and export Sector / Industry: Commodity Inspection Standard (Recommended) Classification of Chinese Standard: X04;Y42 Word Count Estimation: 142,119 Date of Issue: 2016-08-23 Date of Implementation: 2017-03-01 Regulation (derived from): State-Quality-Inspection-Certification (2016)438 Issuing agency(ies): General Administration of Customs SN/T 4601-2016: Technical terminology of test in food and cosmetics 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.(Import and export of food, cosmetics inspection terminology) People's Republic of China Entry-Exit Inspection and Quarantine Industry Standard Import and export food, cosmetics inspection terminology Published on.2016-08-23 2017-03-01 implementation People's Republic The General Administration of Quality Supervision, Inspection and Quarantine issued ContentForeword I 1 Scope 1 2 General term 1 3 Sampling, sample preparation, sample terminology 7 4 Sensory test term 8 5 Physical and chemical testing methods terminology 16 6 Biological test method terminology 47 7 Toxicology terminology 67 8 Risk Analysis Terminology 79 9 Quality Management System Terminology 81 10 Entry and Exit Supervision and Supervision Terminology 87 11 standard terminology 89 12 Abbreviations 91 Reference 96 Index 97ForewordThis standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard is proposed and managed by the National Certification and Accreditation Administration. This standard was drafted. China Academy of Inspection and Quarantine, Hunan Institute of Inspection and Quarantine Science and Technology. The main drafters of this standard. the drafting working group for food-based basic standards for the entry-exit inspection and quarantine industry. Import and export food, cosmetics inspection terminology1 ScopeThis standard defines general terms for import and export food, cosmetics, sampling terms, sensory test method terms, physical and chemical testing method terms, Biological test method terminology, toxicology terminology, risk analysis terminology, quality management system terminology, immigration supervision regulatory terminology, standard terminology, Abbreviations. This standard applies to the preparation and publication of import and export food and cosmetics standards, as well as food industry production, research, teaching and others. Off the field.2 General terms2.1 Food food a variety of finished products and raw materials for human consumption or consumption, as well as traditionally both food and medicine, but not included in the treatment For the purpose of the item. 2.2 Animal source food animalfood An edible part of an animal body and its products, or a processed food product using the same. 2.3 Plant source food plantfood Roots, stems, leaves, flowers, fruits, seeds, skins, juices, and edible fungi and algae of edible plants; or processed foods based on them. 2.4 Traditional food traditionalfood It has a long history of production and is manufactured using traditional techniques to reflect local and/or ethnic foods. 2.5 Dried food dehydratedfood A food product obtained by drying animal and plant raw materials to varying degrees. 2.6 Confectionery confectionery Sugar, milk, oil, cereals, nuts, beans, fruits as the main raw material, adding spices or other food additives to produce higher sugar content Food. 2.7 Cured food curingfood Pickling is the infiltration or injection of salt, sauce or soy sauce, sugar or organic acid into the food tissue to remove some of the water or reduce the water activity. An environment that causes high osmotic pressure, selectively controls microbial growth, preserves food or improves food flavor, and is made by pickling The food is called preserved food. 2.8 Baked goods bakeryfood A food made by baking a food material or a semi-finished product to cause dehydration and ripening. ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of SN/T 4601-2016_English be delivered?Answer: Upon your order, we will start to translate SN/T 4601-2016_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 3 working days. The lengthier the document the longer the lead time.Question 2: Can I share the purchased PDF of SN/T 4601-2016_English with my colleagues?Answer: Yes. 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