GB 19295-2021_English: PDF (GB19295-2021)
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National Food Safety Standard - Quick-frozen noodles and prepared foods
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GB 19295-2021
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| GB 19295-2011 | English | 239 |
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Frozen pastry products of national food safety standards
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GB 19295-2011
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| GB 19295-2003 | English | 319 |
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Hygienic standard for quick-frozen and pre-packed food made of wheat flour and rice [including MODIFICATION 1]
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GB 19295-2003
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| Standard ID | GB 19295-2021 (GB19295-2021) | | Description (Translated English) | National Food Safety Standard - Quick-frozen noodles and prepared foods | | Sector / Industry | National Standard | | Classification of Chinese Standard | C53 | | Classification of International Standard | 67.020 | | Word Count Estimation | 4,495 | | Date of Issue | 2021-09-07 | | Date of Implementation | 2022-03-07 | | Issuing agency(ies) | National Health Commission of the People's Republic of China, State Administration for Market Regulation | | Standard ID | GB 19295-2011 (GB19295-2011) | | Description (Translated English) | Frozen pastry products of national food safety standards | | Sector / Industry | National Standard | | Classification of Chinese Standard | C53 | | Classification of International Standard | 67.020 | | Word Count Estimation | 6,651 | | Date of Issue | 2011-11-21 | | Date of Implementation | 2011-12-21 | | Older Standard (superseded by this standard) | GB 19295-2003 | | Regulation (derived from) | The Ministry of Health in 2011 Notice No. 26 | | Issuing agency(ies) | Ministry of Health of People's Republic of China | | Summary | This Chinese standard applies to pre-packaged frozen pastry products. | | Standard ID | GB 19295-2003 (GB19295-2003) | | Description (Translated English) | Hygienic standard for quick-frozen and pre-packed food made of wheat flour and rice [including MODIFICATION 1] | | Sector / Industry | National Standard | | Classification of Chinese Standard | C53 | | Classification of International Standard | 67.02 | | Word Count Estimation | 8,857 | | Date of Issue | 2003/9/24 | | Date of Implementation | 2004/5/1 | | Quoted Standard | GB 2760; GB/T 4789.33; GB/T 5009.11; GB/T 5009.12; GB/T 5009.22; GB/T 5009.44; GB/T 5009.56; GB 14881 | | Adopted Standard | CAC/RCP 08-1976, NEQ | | Drafting Organization | Tianjin City Health Bureau of Public Health Authority | | Administrative Organization | People's Republic of China Ministry of Health | | Regulation (derived from) | Announcement of Newly Approved National Standards 2003 No. 11 (77 National food hygiene standards); National Standard Committee Agricultural-Light Bulletin [2006] No. 6; Ministry of Health 2011 1995 s 26 Bulletin | | Summary | This Standard specifies the pre-index meter face quick-frozen food packaging requirements, food additives, health requirements of the production process, packaging, labeling, storage and transportation requirements and test methods. This Standard is applicable to flour, rice, and other grains as the main raw material, but also with meat, poultry, eggs, fish, vegetables, fruit materials, sugar, oil, spices and other fillings, by molding (or cooked system) processing and packaging technology and the use of quick-frozen in the freezing conditions of storage and transportation and sale of all kinds of noodles, rice products. |
GB 19295-2021
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard -
Quick-frozen noodles and prepared foods
速冻面米与调制食品
ISSUED ON: SEPTEMBER 07, 2021
IMPLEMENTED ON: MARCH 07, 2022
Issued by: National Health Commission of the PRC;
State Administration for Market Regulation.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Terms and definitions ... 4
3 Technical requirements ... 4
4 Others ... 6
National Food Safety Standard -
Quick-frozen noodles and prepared foods
1 Scope
This Standard applies to quick-frozen noodles and quick-frozen prepared foods;
but not to quick-frozen animal aquatic products.
2 Terms and definitions
2.1 Quick-frozen noodle foods
Quick-frozen foods made after processing, molding, etc. from one or more
grains such as wheat, rice, corn, and miscellaneous grains and their products
as raw materials, or with fillings/ingredients.
2.2 Quick-frozen prepared foods
Quick-frozen foods made after preparing, processing, molding, etc. from one or
more of grains, beans, potatoes, livestock and poultry meat, eggs, raw milk,
aquatic products, fruits and vegetables, edible fungi as raw materials, or with
fillings/ingredients.
2.3 Raw products
Ready-to-eat or non-ready-to-eat quick-frozen foods which have not been
heated to maturity before freezing.
2.4 Cooked products
Ready-to-eat or non-ready-to-eat quick-frozen foods which have been heated
to maturity before freezing.
3 Technical requirements
3.1 Raw material requirements
The raw materials shall meet the corresponding food standards and relevant
regulations.
3.2 Sensory requirements
......
GB 19295-2011
Frozen pastry products of national food safety standards
National Standards of People's Republic of China
People's Republic of China Ministry of Health issued
Issued on. 2011-11-21
2011-12-21 implementation
National Food Safety Standard
Frozen surface rice products
Foreword
This standard replaces GB 19295-2003 "pre-packaged pastry frozen food hygiene standards" sign and the first amendments.
This standard compared with GB 19295-2003 main changes are as follows.
- Modify the standard name;
- Modify the range;
- Modify the terms and definitions;
- Cancel the acid value, volatile basic nitrogen, arsenic and total aflatoxin B1 limited;
- Modify the lead limits;
- Modify the microbiological limits;
- Removed Appendix A.
National Food Safety Standard
Frozen surface rice products
1 Scope
This standard applies to pre-packaged frozen flour and rice products.
2 Terms and definitions
2.1 Frozen surface rice products
Wheat flour, rice, cereals and other grains as the main raw material, or simultaneously with meat, poultry, eggs, aquatic products, vegetables, fruit materials, sugar, oil,
Spices and other ingredients as a single or multiple fillings, by molding (or cooked), frozen foods made.
2.2 Frozen
Make their products quickly through the region of maximum ice crystallization, when the average temperature reaches -18 ℃, complete freeze frozen processing method.
2.3 Health Products
Product before freezing unheated mature products.
2.4 cooked products
Product before freezing heated mature non-RTE products.
3 Technical requirements
3.1 Requirements for raw materials
Raw materials shall comply with the relevant standards and regulations.
3.2 Sensory Index
Sensory indicators should meet the requirements in Table 1.
Table 1 Sensory Index
Item Index Test Method
Morphology
The breed has a proper shape, no distortion,
Not broken, the surface is not frost.
According to GB/T 5009.56 predetermined sensory testing method to check, and press the square indicated on the package edible
Method for heating or cooked, taste and smell, respectively, check the taste and odor.
Color characteristic of the variety should be color.
Taste, smell
The breed has a proper taste and odor-free
Odor.
Appearance and internal impurities no visible impurities.
3.3 Physical indicators
Physical and chemical indicators should be consistent with the provisions of Table 2.
Table 2. Physical and chemical indicators
3.4 Limits of contaminants
Without fillings frozen pastry products lead limits shall conform to GB 2762 in cereal and cereal products.
With fillings of frozen pastry products lead limits shall conform to GB 2762 in with a filling (material) flour and rice products.
3.5 Microbiological
Health Products Microbiological shall conform to Table 3, the cooked products microbiological limits shall conform to Table 4.
Table 3 Health Products Limited microorganisms
project
A sampling program and limited (if not specified, are CFU/g represented)
Testing method
ncm M
Staphylococcus aureus 5 1 1000 10000 GB 4789.10 Plate Count
Salmonella 5 0 0/25g - GB 4789.4
Sampling and processing a sample according to GB 4789.1 execution.
Table 4 cooked products of microbiological limits
project
A sampling program and limited (if not specified, are CFU/g represented)
Testing method
ncm M
Total number of colonies 5 1 10000 100000 GB 4789.2
Coliform 5 1 10 100 GB 4789.3 Plate Count
Staphylococcus aureus 5 1 100 1000 GB 4789.10 Plate Count
Salmonella 5 0 0/25g - GB 4789.4
Sampling and processing a sample according to GB 4789.1 execution.
3.6 Food Additives
The use of food additives shall comply with the provisions of GB 2760.
4 Other
4.1 Logo
Product identification should indicate frozen, prepared raw, cooked, cooking and processing methods.
4.2 Cold Chain Control
Product storage, sales should be controlled below -18 ℃, temperature fluctuations should be controlled within 2 ℃. The maximum temperature during transport shall not exceed
-12 ℃.
Item Index Test Method
Peroxide value a (in terms of fat)/(g/100g) ≤ 0.25 GB/T 5009.56
a only apply to animal food or nuts as the main raw material filling products.
......
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