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GB 19640-2016

GB 19640-2016_English: PDF (GB19640-2016)
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GB 19640-2016English70 Add to Cart 0--10 minutes. Auto-delivered. Hygienic standard for breakfast cereal GB 19640-2016 Valid GB 19640-2016
 

BASIC DATA
Standard ID GB 19640-2016 (GB19640-2016)
Description (Translated English) Hygienic standard for breakfast cereal
Sector / Industry National Standard
Classification of Chinese Standard X09
Word Count Estimation 4,493
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Older Standard (superseded by this standard) GB 19640-2005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
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