GB 17400-2015: National Food Safety Standard Instant noodle (PDF English)

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GB 17400-2015: National Food Safety Standard Instant noodle
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GB 17400: Evolution and historical versions

Std ID	Contents [version]	USD	STEP2	[PDF] delivered in	Standard Title (Description)	Status
GB 17400-2015	English	129	Add to Cart	3 days [Need to translate]	National Food Safety Standard Instant noodle	Valid
GB 17400-2003	English	199	Add to Cart	2 days [Need to translate]	Hygienic standard for instant noodle	Obsolete
GB 17400-1998	English	239	Add to Cart	2 days [Need to translate]	Hygienic standard for instant noodle	Obsolete

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Basic data

Standard ID	GB 17400-2015 (GB17400-2015)
Description (Translated English)	National Food Safety Standard Instant noodle
Sector / Industry	National Standard
Classification of Chinese Standard	C53
Classification of International Standard	67.040
Word Count Estimation	6,688
Date of Issue	2015-09-22
Date of Implementation	2016-09-22
Older Standard (superseded by this standard)	GB 17400-2003
Regulation (derived from)	PRC National Health and Family Planning Commission 2015 No.8
Issuing agency(ies)	National Health and Family Planning Commission of the People's Republic of China
Summary	This standard applies to instant noodles, convenient rice noodles (rice noodle), convenient fans.

GB 17400-2015: National Food Safety Standard Instant noodle

(National food safety standards instant noodles) National Standards of People's Republic of China National Food Safety Standard Instant noodles Issued on.2015-09-22 2016-09-22 implementation People's Republic of China National Health and Family Planning Commission released

Foreword

This standard replaces GB 17400-2003 "instant noodles health standards." This standard compared with GB 17400-2003, the main changes are as follows. --- Standard name was changed to "national food safety standards of instant noodles"; --- Modify the scope; --- Modify the terms and definitions; --- Modify the physical and chemical properties; --- Modified microbial indicators. National Food Safety Standard Instant noodles

1 Scope

This standard applies to instant noodles, instant rice noodles (rice noodles), convenience of fans.

2 Terms and definitions

2.1 noodle Wheat flour and/or other grain flour, starch as the main raw material, with or without added excipients, bread made by processing, with or without Add noodles seasoning convenient pre-packaged convenience foods, including fried instant noodles and non-fried noodles. 2.1.1 fried instant noodles Frying process using dried instant noodles including instant noodles, dried noodles and noodles. 2.1.2 Non-fried instant noodles Using other processes (such as microwave, vacuum and hot air) drying the noodles including instant noodles in addition to fried, dried noodles and noodles. 2.2 rice noodles (rice noodles) With rice as the main raw material, with or without added excipients, various forms of rice flour made by processing (rice noodle) products, with or without Convenient pre-packaged convenience food seasoning. 2.3 facilitate the fans With potatoes, beans, corn starch as the main raw material, with or without added excipients, fans cake made by processing, easy to add or not add Spices pre-packaged convenience foods. 2.4 bread Wheat flour, rice, and/or other grain flour, starch as the main raw material, various forms of pasta made by processing. 2.5 convenient seasoning Edible materials other than bread, noodle, noodles and seasoning for providing nutrition, such as spices, vegetables, beans, livestock, aquaculture and other processing Products can be directly attached to the dough or packaged separately.

3 Technical requirements

3.1 Requirements for raw materials Food raw materials shall comply with relevant standards and regulations. 3.2 Sensory requirements Sensory requirements shall comply with the requirements of Table 1. Table 1 Sensory requirements Project requires test methods The product should have the color of color Taste, smell no smell, no different olfactory Status neat appearance or consistency, no normal vision visible foreign matter Press the appropriate amount to eat the sample set 500mL colorless Beaker, observe the color and shape in natural light, smell it, Rinse with warm water after a taste of its products 3.3 Physical indicators Physical and chemical indicators should be consistent with the provisions of Table 2. Table 2. Physical and chemical indicators Item Index Test Method Water/(g/100g) Fried bread ≤ Non-fried bread ≤ 10.0 14.0 GB 5009.3 The acid value (in terms of fat) (KOH)/(mg/g) Fried bread ≤ 1.8 GB 5009.229 Peroxide value (fat meter)/(g/100g) Fried bread ≤ 0.25 GB 5009.227 3.4 Limits of contaminants Limits of contaminants should comply with the GB 2762 with a filling (material) flour and rice products. 3.5 Microbiological 3.5.1 pathogens Limited shall comply with GB 29921 in instant noodles rice products. 3.5.2 Microbiological should also comply with the requirements of Table 3. Table 3 microbiological limits project And a limited sampling program ncm M Testing method Total number of colonies b/(CFU/g) 5 2 104 105 GB 4789.2 Coliform b/(CFU/g) 5 2 10 102 GB 4789.3 Plate Count Sampling and processing a sample according to GB 4789.1 execution. b test only applies to mixed bread and spices. 3.6 Food additives and food nutrition fortifier 3.6.1 Use of food additives should comply with the provisions of GB 2760. 3.6.2 food nutrition enhancers should comply with the provisions of GB 14880.

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