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GB 19640-2016

Chinese Standard: 'GB 19640-2016'
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Detail Information of GB 19640-2016; GB19640-2016
Description (Translated English): Hygienic standard for breakfast cereal
Sector / Industry: National Standard
Classification of Chinese Standard: X09
Date of Issue: 2016-12-23
Date of Implementation: 2017-06-23
Older Standard (superseded by this standard): GB 19640-2005
Regulation (derived from): National Health and Family Planning Commission Notice No.17 of 2016

GB 19640-2016
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard –
Reconstituted Grain Products
食品安全国家标准 冲调谷物制品
ISSUED ON. DECEMBER 23, 2016
IMPLEMENTED ON. JUNE 23, 2017
Issued by. National Health and Family Planning Commission of PRC;
China Food and Drug Administration.
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Table of Contents
Foreword ... 3
1 Scope ... 4
2 Terms and Definitions ... 4
3 Technical Requirements ... 4
Foreword
This Standard replaced GB 19640-2005 Hygienic Standard for Breakfast Cereal.
Compared with GB 19640-2005, this Standard has the major changes as follows.
--- Modify the standard name as “National Food Safety Standard – Reconstituted
Grain Products”;
--- Modify the scope;
--- Modify the terms and definitions;
--- Modify the physical and chemical indicators;
--- Modify the microbial indicators.
National Food Safety Standard –
Reconstituted Grain Products
1 Scope
This Standard is applicable to the prepackaged reconstituted grain products taking the
grain and other starch as the major raw materials.
2 Terms and Definitions
2.1 Reconstituted grain products
The food taking grain or other starch as the major raw materials, adding or not adding
auxiliary materials; processed through the cooking and/or drying technologies; can be
edible after directly reconstituting or after reconstituting and heating; such as cereal,
sesame paste, lotus seed soup, lotus root starch, bean past, porridge, etc.
3 Technical Requirements
3.1 Requirements for raw materials
The raw materials shall conform to the corresponding food standards and relevant
provisions.
3.2 Sensory requirements
The sensory requirements shall conform to the provisions of Table 1.
Table 1 -- Sensory Requirements
Items Requirements Test Methods
Color and luster Have the due color and luster of the products Take appropriate amount of specimen onto the
clean white dish (porcelain dish or similar
container), check under natural light without
foreign matters. Smell the odor, use warm water
to wash mouth; taste it after reconstituting or
reconstituting and heating
Taste and smell Have the due taste and smell of the products, is odorless
State
No mildew, no normally visible
foreign matters. After
reconstituting, it is in the viscous
or solid-liquid mixed sate

GB 19640-2016
Hygienic standard for breakfast cereal
National Standards of People's Republic of China
National Food Safety Standard
Prepared and cereal products
Issued on: 2016-12-23
2017-06-23 implementation
National Health and Family Planning Commission People's Republic of China
China Food and Drug Administration released
Foreword
This standard replaces GB 19640-2005 "cereal category health standards."
This standard compared with GB 19640-2005, the main changes are as follows:
--- Standard name was changed to "national food safety standards reconstituted cereal products";
--- Modify the scope;
--- Modify the terms and definitions;
--- Modify the physical and chemical properties;
--- Modified microbial indicators.
National Food Safety Standard
Prepared and cereal products
1 Scope
This standard applies to grain or other starchy raw materials mainly pre-packaged prepared and cereal products.
2 Terms and definitions
2.1 reconstituted cereal products
Cereals or other starchy raw materials-based, with or without accessories, by cropping and/or drying processing technology made directly Chongtiao
Or heating reconstituted after eating foods such as cereals, sesame paste, lotus Lang, arrowroot flour, beans paste, porridge.
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
Color product should have color
Taste, smell and taste with product should smell, no odor
status
No mildew, no normal vision visible foreign matter. After reconstitution was sticky
Viscous or solid-liquid mixing state
Take the right amount of sample is placed in a clean white plate (plates or similar container
Device), it is checked whether the foreign body in natural light. Smell it,
Gargling with warm water, heating reconstituted or reconstituted product after its taste
3.3 Physical indicators
Physical and chemical indicators should be consistent with the provisions of Table 2.
Table 2. Physical and chemical indicators
project
index
Pure pure lotus root starch other cereals
Testing method
Water/(g/100g) ≤ 12.0 13.0 10.0 GB 5009.3
3.4 Limits of contaminants and mycotoxins Limited
3.4.1 Limits of contaminants shall comply with the provisions of GB 2762. Among them, the grain-based brewing cereal products should comply with cereal; to
Grain-based, add vegetables, fruits, nuts, poultry, aquatic products, processed cereal products prepared and shall comply with a filling (material) flour and rice products Regulation
Set; other starchy raw materials-based brewing cereal products should comply with starch products.
Limits of Mycotoxins 3.4.2 reconstituted grain-based cereal products should comply with GB 2761 in grain and its products.
3.5 Microbiological
3.5.1 pathogens......
Related standard:   GB 19643-2016  GB 19641-2015
   
 
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