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GH/T 1292-2020 English PDF

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GH/T 1292-2020: (Regulations for the inspection of freeze-dried fruits and vegetables)
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Basic data

Standard ID GH/T 1292-2020 (GH/T1292-2020)
Description (Translated English) (Regulations for the inspection of freeze-dried fruits and vegetables)
Sector / Industry Supply and Marketing Cooperatives Industry Standard (Recommended)
Word Count Estimation 10,166
Date of Issue 2020-06-04
Date of Implementation 2020-09-01
Issuing agency(ies) All-China Federation of Supply and Marketing Cooperatives

GHT1292-2020: (Regulations for the inspection of freeze-dried fruits and vegetables)

---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.
Rule for the inspection of freeze-dried fruit and vegetable ICS 67.080 X 26 GH Industry Standards for Supply and Marketing Cooperation of the People's Republic of China Rules for the inspection of freeze-dried fruits and vegetables 2020-06-04 release 2020-09-01 Implementation Released by China National Supply and Marketing Cooperatives

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard was proposed by the All-China Federation of Supply and Marketing Cooperatives. This standard is under the jurisdiction of the National Spice Standardization Technical Committee (SAC/TC 408). Drafting organizations of this standard. All China Supply and Marketing Cooperatives Nanjing Institute of Comprehensive Utilization of Wild Plants, Jiangsu Xingye Food Co., Ltd., Zhejiang Xingcai Agricultural Technology Co., Ltd., Xingzhi College of Zhejiang Normal University, Jiangsu Zhongpu Testing Co., Ltd., Dingneng Technology Co., Ltd., Huai Yin Teachers College, Pony Testing Group Jiangsu Co., Ltd., Jiangsu Hongfeng Fruit and Vegetable Food Co., Ltd. Drafters of this standard. Jin Jinghong, Sun Xiaoming, Sun Lijun, Yao Zhengying, Shan Yanqin, Wang Zhushan, Wu Liangliang, Chen Wenhua, Ye Yufen, Zhou Haiying, Luo Yuming, Xu Dening, Deng Jing, Chen Mei, Wang Ping. Rules for the inspection of freeze-dried fruits and vegetables

1 Scope

This standard specifies the terms and definitions of freeze-dried fruits and vegetables, sampling, inspection rules, result determination, and disposal of non-conforming products. This standard is applicable to the inspection of various freeze-dried fruits and vegetables in different shapes of strips, segments, slices, granules and powders in the domestic market.

2 Normative references

The following documents are indispensable for the application of this document. For dated reference documents, only the dated version applies to this article Pieces. For undated references, the latest version (including all amendments) applies to this document. GB/T 191 Packaging, storage and transportation pictorial signs GB 2760 Food Safety National Standard Food Additives Use Standard GB 2762 National Food Safety Standard Limits of Contaminants in Food GB2763 National Food Safety Standard Maximum Pesticide Residue Limits in Food GB 4789.2 National Food Safety Standard, Food Microbiological Inspection, Determination of Total Colony GB 4789.3 National Food Safety Standard Food Microbiological Examination Determination of Coliform Group GB 4789.4 National Food Safety Standard Food Microbiological Inspection Salmonella Inspection GB 4789.5 National Food Safety Standard Food Microbiological Inspection Shigella Inspection GB 4789.10 National Food Safety Standard Food Microbiological Inspection Inspection of Staphylococcus Aureus GB 4789.11 National Food Safety Standard Food Microbiological Test Beta-type Haemolytic Streptococcus Test GB 5009.3 National Food Safety Standard Determination of Moisture in Food GB 5009.4 National Food Safety Standard Determination of Ash in Food GB 5009.11 National Food Safety Standard Determination of Total Arsenic and Inorganic Arsenic in Food GB 5009.12 National Food Safety Standard Determination of Lead in Food GB 5009.15 National Food Safety Standard Determination of Cadmium in Food GB 5009.17 National Food Safety Standard Determination of Total Mercury and Organic Mercury in Food GB 5009.33 National Food Safety Standard Determination of Nitrite and Nitrate in Food GB 5009.34 National Food Safety Standard Determination of Sulfur Dioxide in Food GB 5009.185 National Food Safety Standard Determination of Patulin in Food GB 7718 National Food Safety Standard General Rules for the Labeling of Packaged Food GB/T 30642 General Guidelines for Food Sampling Inspection JJF 1070 Quantitative Packing Commodity Net Content Measurement Inspection Rules NY/T 714 General technical requirements for dehydrated vegetables State Administration of Quality Supervision, Inspection and Quarantine (2005) No. 75 Order "Measures for the Supervision and Administration of Quantitative Packaging Commodities"

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 Freeze-dried fruit and vegetable Using fresh fruits and vegetables as raw materials, they are frozen to below -18°C after finishing, washing, and cutting, and then under low-pressure vacuum The solid ice in the frozen product is directly sublimated into the dried product obtained by steam. 3.2 Inspection lot Refers to a certain number of dehydrated fruits and vegetables of the same variety, the same vacuum kettle, the same grade, the same specification, the same packaging and the same unit weight. Constitute the inspection unit. The maximum number of each sampling batch shall not exceed 600 boxes. 3.3 Original sample Refers to the original sample taken from a single container of a batch of products. 3.4 Test sample Refers to the sample for direct inspection that is mixed and divided from the original sample according to the provisions of each inspection item, and is the test sample. 3.5 Appearance Refers to the color, shape, and cleanliness of freeze-dried fruits and vegetables. 3.5.1 Color Refers to the normal color and luster inherent in various varieties of freeze-dried fruits and vegetables. 3.5.2 Shape Refers to the shape retention and uniformity of freeze-dried fruits and vegetables before and after drying. 3.5.3 Cleanliness Refers to the degree to which other substances on the surface of freeze-dried fruits and vegetables affect their appearance. 3.6 Odors Refers to the normal breath inherent in this variety of freeze-dried fruits and vegetables. 3.7 General impurity Refers to substances that have lost their nutritional value and foreign substances mixed in in the finished freeze-dried fruits and vegetables. 3.8 Harmful impurity Refers to foreign impurities that endanger human health and life, such as human and animal hair, metal, glass, sand, plastic, dirt, insect bodies, and Human and animal excrement, etc.

4 sampling

4.1 Sampling requirements After entering the warehouse, the products should be stacked in batches before sampling inspection. The stacking form should adopt the principle of double stacking, and on each stack Listed. Indicate items such as product name, specification, batch, quantity, and warehouse entry date for reference. When sampling, one batch is the inspection unit. The method and quantity of each sample taken in the same batch of products must always be the same. 4.2 Sampling conditions 4.2.1 Sampling equipment Freeze-dried fruits and vegetables must be sampled with clean sterilized stainless steel scissors, stainless steel sampling (shovel) spoon, latex gloves, and sterile Special tools and containers such as polyethylene plastic bags should be clean, dry, rust-free, and odor-free. The containers should have good airtightness. 4.2.2 Sampling site Sampling should be carried out in a clean, dry, and well-lit warehouse to avoid direct sunlight. 4.3 Sampling ratio 4.4 Sampling method 4.4.1 Basic requirements The sampler shall verify that the batch, product name, specification, quantity, quality, mark, etc. of the inspection application form are consistent with the actual stockpiled goods, Randomly disassemble the number of pieces to be drawn at each part of the stack, and use a stainless steel hand shovel to randomly pick representative samples from the package to ensure that the samples are representative Sex. During the sampling process, attention must be paid to the color, smell, pests, impurities and packaging of the product. If there is any abnormality, the skewer should be added as appropriate. Sample ratio and quantity, sampling can be stopped if necessary. 4.4.2 Sampling of samples for microbiological testing 4.4.2.1 General requirements The sampling process for microbiological inspection should follow aseptic operating procedures to prevent all possible external contamination. Every time a sample is taken, it should be replaced Sample tools or quickly disinfect the used sampling tools. For products in small packages for direct consumption, take the original package as much as possible, and do not open the package until the inspection. To prevent pollution. 4.4.2.2 Number of samples If both parties to the trade have clear regulations on the sampling quantity, sampling shall be conducted in accordance with the trade regulations. If the trading parties do not specify the specific sampling quantity, each batch The sampling amount shall be sampled in accordance with 4.3.No matter what method is adopted, the sampling amount shall not be less than 5 pieces per batch. For products that need to be tested for Salmonella, The number of samples should be increased, no less than 8 pieces per batch, and the mass of the microbiological test samples should be 500 g. 4.5 Sample preparation and storage 4.5.1 Sample preparation Each sample is about 50 g, immediately put it into a polyethylene plastic bag, after the sampling is completed, the bag mouth is tied tightly (to prevent moisture), and brought to the experiment in time Room for inspection. Each batch of original samples is about 1,000 g. In the sampling process, after one sample is taken and sealed, open the box and take the other one. 4.5.2 Marking The sample taken should be marked on the sample bag at least. sample number, product name, sample quantity, sample source, sampler’s name and sampling date Period and so on. 4.5.3 Sample storage The samples are stored under a constant temperature below 15 ℃ and protected from light, and the storage period meets the requirements of the contract claim period. Storage period without special requirements is 6 Months.

5 Inspection

5.1 Basic requirements for inspection According to the inspection lot, carry out packaging and label inspection, quality inspection, sensory inspection, specification inspection, physical and chemical inspection, and microbiological inspection on the product And heavy metal inspections. Refer to Appendix A for inspection procedures 5.2 Inspection site conditions Indoors require bright, soft, consistent light, avoid direct strong light, clean, dry, suitable temperature, fresh air, and flow Pass, no odor interference. 5.3 Inspection tools 5.3.1 Weighing instrument It should be qualified by the national metrology department, and within the specified validity period, the maximum weighing of the weighing instrument should be less than 5 times the mass of the sample, special circumstances The lowering can be appropriately relaxed, but it should not be higher than 10 times the mass of the sample being weighed. Balance. Sensitivity 0.01 g 5.3.2 Inspection console It should be flat and smooth, easy to clean and disinfect, clean and sanitary without peculiar smell. 5.3.3 White porcelain plate It should be clean, no peculiar smell, and the size of the sample can be spread evenly. 5.3.4 Shovel, knife, scissors, tweezers Easy to clean and disinfect, corrosion resistant. 5.3.5 feet, sample sieve The stainless steel ruler or caliper and sample sieve shall comply with the relevant regulations of the national metrology department. 5.3.6 Other Beaker. 250 mL or 500 mL. 5.4 Packaging performance and label inspection 5.4.1 Outer packaging inspection Before sampling, check the outer packaging of the entire batch of goods to observe whether the appearance of the outer packaging is firm, complete, clean, hygienic, and whether there is pollution and peculiar smell. Whether it is suitable for long-distance transportation and whether the outer packaging is tightly sealed. 5.4.2 Inner packaging inspection After opening the box, check whether the packaging in the box is broken or the sealing is firm and good, and whether the material is easy to fall off and may contaminate the product. 5.4.3 Identification inspection Check the inner and outer packaging, whether the product name, trademark, batch number, specification, and production date on the packaging bag are consistent with the contents and whether the writing is correct Clear, pre-packaged food is inspected in accordance with the requirements of GB 7718. 5.5 Quality inspection According to the regulations of JJF 1070. 5.6 Sensory inspection 5.6.1 Appearance quality inspection Take.200 g of the sample and spread it on a white enamel plate, check whether the color and smell are normal and consistent, and check whether the dried product has shrinkage or shrinkage. The uniformity and cleanliness of the shape, and whether there is mildew. 5.6.2 Restorability test Take 5 g～10 g sample and soak it in 500 mL of distilled water containing.200 mL of 70 ℃～80 ℃ (the water is enough to submerge the sample) for 3 min～ After 5 minutes, check whether the color, shape and smell of the product are normal after rehydration. 5.6.3 Impurity inspection While performing appearance quality inspection in 5.6.1, inspect whether there are harmful impurities, and select general impurities, and then measure 0.01g Weigh on the balance of, and calculate the impurity content according to formula (2) and formula (3). 5.6.4 Specification inspection If there are requirements for the diameter or length, use a stainless steel ruler or caliper to measure directly. 5.7 Physical and chemical testing 5.7.1 Moisture detection Inspect according to GB 5009.3 inspection method. 5.7.2 Determination of ash Inspect according to the inspection method of GB 5009.4. 5.7.3 Determination of Patulin Test according to the test method of GB 5009.185. 5.7.4 Determination of total arsenic Test according to the test method of GB 5009.11. 5.7.5 Determination of lead Test according to the test method of GB 5009.12. 5.7.6 Determination of cadmium Test according to the test method of GB 5009.15. 5.7.7 Determination of total mercury Test according to the test method of GB 5009.17. 5.8 Microbiological testing 5.8.1 Determination of the total number of colonies Test according to the test method of GB 4789.2. 5.8.2 Determination of coliforms Test according to the test method of GB 4789.3. 5.8.3 Salmonella test Test according to the test method of GB 4789.4. 5.8.4 Shigella test Test according to the test method of GB 4789.5. 5.8.5 Staphylococcus aureus test Test according to the test method of GB 4789.10. 5.8.6 Beta hemolytic streptococcus test According to the inspection method of GB 4789.11. 5.9 Pesticide residues In accordance with the food safety and sanitation requirements specified in GB 2763, the inspection shall be carried out in accordance with the methods specified in the relevant national standards for pesticides. 5.10 Food additives In accordance with the food safety and sanitation requirements specified in GB 2760, the inspection shall be carried out in accordance with the methods specified in the national standard of relevant food additives.

6 Judgment of inspection results

According to the inspection results formed after the inspection of this standard, the inspection results shall be compared with the quality clauses in the trade contracts or the laws, regulations and technical specifications of my country. 合assessment. The inspection lot that meets the requirements shall be regarded as a qualified lot; otherwise, it will be regarded as an unqualified lot.

7 Disposal of substandard products

Products that are judged to be unqualified can apply for a re-inspection on the basis of rework and finishing, but products that hinder safety and health shall not be re-inspected.

8 Inspection validity period

The validity period of freeze-dried fruits and vegetables inspection is 2 months.

Appendix A

(Informative appendix) Inspection procedure

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