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GB/T 41645-2022: General technical specification for quality control of foods treated by high pressure processing
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 41645-2022 | English | 139 |
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General technical specification for quality control of foods treated by high pressure processing
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GB/T 41645-2022
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Basic data | Standard ID | GB/T 41645-2022 (GB/T41645-2022) | | Description (Translated English) | General technical specification for quality control of foods treated by high pressure processing | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X00 | | Word Count Estimation | 6,621 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 41645-2022: General technical specification for quality control of foods treated by high pressure processing
---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
General technical specification for quality control of foods treated by high pressure processing
ICS 67.020
CCSX00
National Standards of People's Republic of China
General technical specification for quality control of ultra-high pressure foods
Published on 2022-07-11
2023-02-01 Implementation
State Administration for Market Regulation
Released by the National Standardization Administration
directory
Preface I
1 Scope 1
2 Normative references 1
3 Terms and Definitions 1
4 Basic Requirements 1
5 Quality Control Requirements for Food Raw Materials 2
6 Process quality control requirements 2
7 Quality Management Requirements 3
8 Packaging, marking, transport and storage3
9 Validation method 3
foreword
This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1.Structure and Drafting Rules of Standardization Documents"
drafted.
Please note that some content of this document may be patented. The issuing agency of this document assumes no responsibility for identifying patents.
This document is proposed and managed by the National Standardization Technical Committee on Food Quality Control and Management (SAC/TC313).
This document is drafted by. China Agricultural University, Institute of Agricultural Quality Standards and Testing Technology, Chinese Academy of Agricultural Sciences, China Standardization Research Institute
Research Institute, Guangzhou Wanglaoji Great Health Industry Co., Ltd., Chungui Health Technology Co., Ltd., Shandong Runxing Kanghong Food Co., Ltd.
The main drafters of this document. Liao Xiaojun, Xu Zhenzhen, Liu Wen, Wang Yongtao, Zhao Liang, Mi Lu, Liu Peng, Xu Wenliu, Weng Shaoquan, Yang Menghai,
Happy Sunday.
General technical specification for quality control of ultra-high pressure foods
1 Scope
This document specifies the basic condition requirements, raw and auxiliary material quality control requirements, processing quality control requirements and quality control requirements for ultra-high pressure food.
management requirements, packaging, marking, transportation and storage, and verification methods.
This document applies to the quality control of ultra-high pressure food processing production.
2 Normative references
The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, dated citations
documents, only the version corresponding to that date applies to this document; for undated references, the latest edition (including all amendments) applies to
this document.
GB/T 2893.1 Graphical Symbols Safety Colors and Safety Signs Part 1.Design Principles of Safety Signs and Safety Marks
GB/T 2893.5 Graphical Symbols Safety Colors and Safety Signs - Part 5.Principles and Requirements for the Use of Safety Signs
GB 5749 Hygienic Standard for Drinking Water
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
The process of processing food under a pressure of not less than 100MPa.
Note 2.The treatment process includes pressure increase, pressure maintenance and pressure relief.
3.2
HPP Food
Foods that have undergone ultra-high pressure processing.
3.3
A medium that transmits pressure.
4 basic requirements
4.1 Installation site requirements for ultra-high voltage equipment
4.1.1 Construction should be carried out on the floor of the workshop according to the quality of the equipment to ensure safe load-bearing.
4.1.2 The equipment site is relatively independent, the distance between the equipment and the wall and other equipment should not be less than 80cm, and should not be used for food production, equipment maintenance and other equipment.
Material loading and unloading, etc. form obstacles.
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