GB/T 21710-2008 (GBT 21710-2008)

Standard ID	Contents [version]	USD	STEP2	[PDF] delivered in	Standard Title (Description)	Related Standard	Status	PDF
GB/T 21710-2008	English	1319	Add to Cart	6 days	Hygienic practice for egg products	GB/T 21710-2008	Obsolete	GB/T 21710-2008

GB/T 21710-2008
Hygienic practice for egg products
ICS 67.020
C53
National Standards of People's Republic of China
Egg Products Hygiene Practices
[CAC/RCP15-1976 (Amd.1978,1985), IDT]
Posted 2008-04-10
2008-11-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Table of Contents
Preface Ⅰ
1 Scope 1
2 Normative references 1
3 Terms and definitions
4 1 raw material requirements
5 plant, equipment and operational requirements 2
6 final product requirements 7
Appendix A (Informative Appendix) α-amylase test 8
Annex B (informative) final product requirements 11
Foreword
This standard is equivalent to using the Codex Alimentarius Commission (CAC) released CAC/RCP15-1976 (Amd.1978,1985) "Wei egg products
Health Practices "(Hygienicpracticeforeggproducts), identical in technical content, as only a small amount of the following editorial changes.
--- Remove the original introduction of international standards;
--- According to GB/T 1.1-2000 requirements increases the normative references;
--- The original range of international standards to streamline, to retain the core;
--- The original International Standard Imperial units into legal units of measurement;
--- Original international standards, "World Health Organization's" International Standards for Drinking "" to "GB 5749";
--- According to GB/T 1.1-2000 requirements of the international standards of the original two appendices clauses are numbered.
The Standard Appendix A, Appendix B is an informative annex.
The standard proposed by China National Institute of Standardization.
This standard by the National Standardization Technical Committee of poultry meat products Food Industry Technical Committee (TC64/SC9) centralized.
The standard by the China National Institute of Standardization, the National Standardization Technical Committee of poultry meat products Food Industry Technical Committee, National Meat
Food Quality Supervision and Inspection Center is responsible for drafting.
The main drafters of this standard. Liu Junhua, Liu, Zhao Rong, Cao Desheng, Li clean air, Zhang Yao.
Egg Products Hygiene Practices
1 Scope
This standard specifies an edible eggs or more consisting of whole egg protein, egg yolk and other products, production, storage, packaging
And transportation as well as for the production of these products, plant, equipment and personnel operating instructions.
This standard applies to chicken eggs produced by feeding, but also for other breeding birds eggs.
2 Normative references
The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent
Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research
Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.
GB 5749 drinking water health standards
3 Terms and Definitions
The following terms and definitions apply to this standard.
3.1
Recognized official body.
3.2
Raising chickens (hens) eggs (with shells).
3.3
The contents of the egg (whole egg or egg yolk or protein or just a liquid protein yolk mixture) alone or in combination with other foods or
Drinks were mixed and frozen products after drying or made of. Wherein the content of not less than 50% of the eggs.
4 raw material requirements
4.1 origin sanitation
4.1.1 produced by human and animal waste sanitization
To take adequate precautions to ensure that the treatment of human and animal waste produced does not constitute a public health or health hazards, especially
To ensure that these eggs uncontaminated waste, which may not be heat-treated egg before eating raw or more need attention.
4.1.2 animal and plant pests and diseases control
Processed only in accordance with the authority recommends the use of chemical, biological or physical agent, or treated by a particular person