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GB 19643-2016

Chinese Standard: 'GB 19643-2016'
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Detail Information of GB 19643-2016; GB19643-2016
Description (Translated English): Hygienic standard for marine algae and algae products
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Older Standard (superseded by this standard): GB 19643-2005
Regulation (derived from): National Health and Family Planning Commission Notice No.17 of 2016

GB 19643-2016
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard –
Algae and Algae Products
食品安全国家标准 藻类及其制品
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 19643-2005 Hygienic Standard for Marine Algae and Algae
Products, and the No.1 Amendment.
Compared with GB 19643-2005, this Standard has the major changes as follows.
--- Modify the standard name as “National Food Safety Standard – Algae and Algae
Products”;
--- Modify the scope;
--- Add the terms and definitions;
--- Modify the sensory indicators;
--- Modify the physical and chemical indicators;
--- Modify the microbial indicators.
National Food Safety Standard –
Algae and Algae Products
1 Scope
This Standard is applicable to the edible algae and algae products.
2 Terms and Definitions
2.1 Algae
A class of most primitive low aquatic plants that don’t have the real root, stem and leaf
differentiation. Most of them are marine algae, such as kelp, seaweed, wakame,
Sargassum fusiforme, etc.; few of them are freshwater algae, such as spirulina, etc.
2.2 Algae products
The products taking algae as the major raw materials, adding or not adding the
auxiliary materials, and made by corresponding processing technologies.
2.2.1 Instant algae products
The algae products taking algae as the major raw materials, made by certain
processing technologies, and can be eaten directly.
2.2.2 Algae dry products
The products taking algae as the major raw materials, gone through the ticking,
cleaning and the like pre-treatment; eliminating most of the moisture in the algae by
natural drying or mechanical drying processes; adding or not adding auxiliary materials.
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

GB 19643-2016
Hygienic standard for marine algae and algae products
National Standards of People's Republic of China
National Food Safety Standard
Algae and their 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 19643-2005 "algae products health standards" and section No. 1 amendments.
This standard compared with GB 19643-2005, the main changes are as follows:
--- Standard name was changed to "national food safety standards of algae and their products";
--- Modify the scope;
--- Increasing the terms and definitions;
--- Modify the sensory indicators;
--- Modify the physical and chemical properties;
--- Modified microbial indicators.
National Food Safety Standard
Algae and their products
1 Scope
This standard applies to edible algae and its products.
2 Terms and definitions
2.1 Algae
A kind of aquatic no real root, stem, leaf differentiation of the most primitive lower plants. Most of seawater algae, such as kelp, seaweed, wakame,
Sargassum, etc; a small number of freshwater algae, such as spirulina.
2.2 Algae products
Algae as the main raw material, with or without accessories, products made by the appropriate processing technology.
2.2.1 Instant algae products
Algae as the main raw material, according to a certain process can be directly processed into edible algae products.
2.2.2 algae dry products
Algae as the main raw material, selected from the tick, cleaning and other pretreatment, the use of natural drying or mechanical drying process for removing algae large organization
Part of the water, with or without auxiliary materials products.
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 has the product should taste and odor, no smell
status
The product should have a state, no mildew, no change
Quality, non-normal vision visible foreign matter
Take the right amount of sample is placed in a clean white plate (plates or similar container),
Observe the color and state under natural light, smell it, for direct consumption
Algae and their products also apply warm water taste after gargling
3.3 Limits of contaminants
Limits of contaminants shall comply with the provisions of GB 2762.
3.4 Microbiological
3.4.1 pathogens limits shall comp......
Related standard:   GB 19640-2016  GB 19641-2015
   
 
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