HOME   Cart(0)   Quotation   About-Us Tax PDFs Standard-List Powered by Google www.ChineseStandard.net Database: 189760 (15 Feb 2025)

GB 31607-2021 English PDF

GB 31607-2021_English: PDF (GB31607-2021)
Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)StatusPDF
GB 31607-2021English70 Add to Cart 0--9 seconds. Auto-delivery National Food Safety Standard - Limits of pathogenic bacteria in bulk ready-to-eat food Valid GB 31607-2021


BASIC DATA
Standard ID GB 31607-2021 (GB31607-2021)
Description (Translated English) National Food Safety Standard - Limits of pathogenic bacteria in bulk ready-to-eat food
Sector / Industry National Standard
Classification of Chinese Standard C53
Classification of International Standard 67.020
Word Count Estimation 3,342
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


GB 31607-2021 GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National Food Safety Standard - Limits of pathogenic bacteria in bulk ready-to-eat food 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 1 Scope ... 3  2 Terms and definitions ... 3  3 Principles of application ... 3  4 Indicator requirements ... 4  National Food Safety Standard - Limits of pathogenic bacteria in bulk ready-to-eat food 1 Scope This Standard specifies the indicators of pathogenic bacteria, their limit requirements and inspection methods in bulk ready-to-eat food. This Standard applies to bulk ready-to-eat food. It does not apply to food in food service, food subject to commercial sterility requirements, and unprocessed or untreated primary agricultural products. 2 Terms and definitions 2.1 Bulk ready-to-eat food Non-prepackaged food which can be directly eaten by consumers (including prepackaged bulk ready-to-eat food which needs to be measured and weighed), including heat-treated bulk ready-to-eat food, partially or un-heat-treated bulk ready-to-eat food, and other bulk ready-to-eat food. 2.1.1 Heat-treated bulk ready-to-eat food Bulk ready-to-eat food sold after all components have been thoroughly heated during the production process (the core temperature is at least 70 °C; the duration is at least 1 min). 2.1.2 Partially or un-heat-treated bulk ready-to-eat food Bulk ready-to-eat food with ingredients that have not been thoroughly heat- treated or raw ingredients added during the production process. 2.1.3 Other bulk ready-to-eat food Bulk ready-to-eat food prepared by processes such as pickling, drying or fermentation, and bulk ready-to-eat food not included in the above categories. 3 Principles of application 3.1 Regardless of whether the limits of pathogenic bacteria are specified or not, food producers, processors, operators, etc. shall take control measures, to ......

Similar standards: GB 31604.53-2022  GB 31613.4-2022  
Similar PDFs (Auto-delivered in 9 seconds): GB 31607-2021  GB 31605-2020  GB 31604.8-2016  GB 31604.53-2022