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GHT1011-2022 English PDF

US$249.00 · In stock
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GHT1011-2022: Zhacai
Status: Valid

GHT1011: Evolution and historical versions

Standard ID	Contents [version]	USD	STEP2	[PDF] delivered in	Standard Title (Description)	Status	PDF
GH/T 1011-2022	English	249	Add to Cart	3 days [Need to translate]	Zhacai	Valid	GH/T 1011-2022
GH/T 1011-2007	English	319	Add to Cart	3 days [Need to translate]	Pickled mustard tubers	Obsolete	GH/T 1011-2007
GH/T 1011-1998	English	319	Add to Cart	3 days [Need to translate]	Pickled mustard tubers	Obsolete	GH/T 1011-1998

PDF similar to GHT1011-2022

Standard similar to GHT1011-2022

SB/T 10419 SN/T 4260 LS/T 3211 GH/T 1441 GH/T 1440 GH/T 1012

Basic data

Standard ID	GH/T 1011-2022 (GH/T1011-2022)
Description (Translated English)	Zhacai
Sector / Industry	Supply and Marketing Cooperatives Industry Standard (Recommended)
Classification of Chinese Standard	X26
Classification of International Standard	67.080.20
Word Count Estimation	10,164
Date of Issue	2022-11-24
Date of Implementation	2023-01-01
Issuing agency(ies)	All-China Federation of Supply and Marketing Cooperatives
Summary	This standard specifies the terms and definitions of pickled mustard crops and mustard mustard, and specifies the technical requirements, test methods, inspection rules and requirements for signs, labels, packaging, transportation, and storage of mustard mustard. This standard applies to mustard mustard production, processing, inspection, sales and other processes.

GHT1011-2022: Zhacai

---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.
ICS 67:080:20 CCSX26 Industry Standards for Supply and Marketing Cooperation of the People's Republic of China Replace GH/T 1011-2007 mustard Released on 2022-11-24 2023-01-01 Implementation Released by All China Federation of Supply and Marketing Cooperatives Published by China Standard Press

Preface III 1 Scope 1 2 Normative references 1 3 Terms and Definitions 1 4 Technical requirements 2 5 Test method 3 6 Inspection rules 4 7 Signs, labels, packaging, transportation and storage 5

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 for Standardization Documents" drafting: This document replaces GH/T 1011-2007 "Preserved mustard": Compared with GH/T 1011-2007, except for structural adjustment and editorial changes, The main technical changes are as follows: --- Added the term and definition of " mustard crop" (see 3:1); --- Modified the terms and definitions of "green cabbage head" (see 3:2, 3:1 of the:2007 edition); --- Deleted the term and definition of "water spinach" (see 3:2 of the:2007 edition); --- Deleted product classification (see Chapter 4 of the:2007 edition); --- Changed the sensory requirements (see 4:2:1, 5:2 of the:2007 edition); --- Changed the moisture index (see 4:2:2, 5:3 of the:2007 edition); ---Changed the hygienic indicators to pollutant limit indicators and microbial limit indicators (see 4:2:3, 4:2:4, 5:4 of the:2007 edition); ---Changed the test method (see Chapter 5, Chapter 6 of the:2007 edition); --- Changed the sampling (see 6:2, 7:2 of the:2007 edition); --- Changed the packaging, signs, labels, transportation, storage (see Chapter 7, Chapter 8 of the:2007 edition): Please note that some contents of this document may refer to patents: The issuing agency of this document assumes no responsibility for identifying patents: This document was proposed and managed by the All-China Federation of Supply and Marketing Cooperatives: This document is drafted by: Chongqing Fuling Mustard Industry Development Center, Chongqing Fuling Mustard Group Co:, Ltd:, China National Supply and Marketing Cooperative Nanjing Institute of Comprehensive Utilization of Wild Plants, Yuyao Mustard Association, National Pickle Quality Inspection Center (Sichuan), Zhejiang Bei Defu Food Co:, Ltd:, Jixiangju Food Co:, Ltd:, Sichuan Chuannan Brewed Food Co:, Ltd:, Chongqing Fuling Lameizi Group Co:, Ltd:, Ningbo Tongqianqiao Food and Vegetable Co:, Ltd:, Fuling Natural Food Co:, Ltd:, Zhejiang Xieqiao Mustard Food Co:, Ltd:, Chongqing Fuling Oasis Food Co:, Ltd:, Sichuan Weijute Food Co:, Ltd: The main drafters of this document: He Yunchuan, Zhang Fenglun, Cao Yonggang, Tang Yong, Yu Zhigang, Chen Yihe, Shen Jian, Shu Licai, Ruan Yinfu, Feng Yisheng, Xie Guican, Bao Yongbi, Wan Shaobi, Li Chengkang, Liu Dejun: The release status of previous versions of this document and the documents it replaces are as follows: ---First published in:1998 as GH/T 1011-1998, first revised in:2007; --- This is the second revision: mustard

1 Scope

This document defines the terms and definitions of mustard crops, mustard, etc:, specifies the technical requirements, test methods, inspection rules and standards for mustard Marking, labeling, packaging, transportation, storage and other requirements: This document applies to mustard mustard production, processing, inspection, sales and other processes:

2 Normative references

The contents of the following documents constitute the essential provisions of this document through normative references in the text: Among them, dated references For documents, only the version corresponding to the date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to this document: GB/T 191 Packaging, storage and transportation icon marks GB 2714 Food Safety National Standard Sauce Pickled Vegetables GB 2721 National Food Safety Standard Edible Salt GB 2760 National Food Safety Standard Standards for the Use of Food Additives GB 2762 National Food Safety Standard Limits of Contaminants in Food GB 4789:3-2016 Food Safety National Standard Food Microbiological Examination Coliform Bacteria Count GB 4789:4 National Food Safety Standard Food Microbiological Examination Salmonella Examination GB 4789:10-2016 National Food Safety Standard Food Microbiological Examination Staphylococcus aureus Examination GB 5009:3-2016 National Food Safety Standard Determination of Moisture in Food GB 5009:12 National Food Safety Standard Determination of Lead in Food GB 5009:33 National Food Safety Standard Determination of Nitrite and Nitrate in Food GB 5009:44-2016 National Food Safety Standard Determination of Chloride in Food GB 7718 National Food Safety Standard General Rules for Prepackaged Food Labeling GB 12456-2021 National Food Safety Standard Determination of Total Acids in Food GB 28050 National Food Safety Standard General Rules for Nutrition Labeling of Prepackaged Foods GB 29921 National Food Safety Standard Limits of pathogenic bacteria in prepackaged foods GB 31621 National Food Safety Standard Food Operation Process Hygienic Code JJF1070 Quantitative packaging commodity net content measurement inspection rules Measures for the Supervision and Administration of Quantitatively Packaged Commodities (Decree No: 70 of the State Administration for Market Regulation)

3 Terms and Definitions

The following terms and definitions apply to this document: 3:1 vegetable:

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