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LY/T 3096-2019 English PDF

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LY/T 3096-2019: Frozen edible wild potherb
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PDF similar to LY/T 3096-2019


Standard similar to LY/T 3096-2019

GB/T 12729.3   GB/T 12729.2   LY/T 3264   LY/T 1207   LY/T 1919   

Basic data

Standard ID LY/T 3096-2019 (LY/T3096-2019)
Description (Translated English) Frozen edible wild potherb
Sector / Industry Forestry Industry Standard (Recommended)
Classification of Chinese Standard B39
Classification of International Standard 67.080.20
Word Count Estimation 7,756
Date of Issue 2019-10-23
Date of Implementation 2020-04-01
Issuing agency(ies) State Forestry and Grassland Administration

LY/T 3096-2019: Frozen edible wild potherb

---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.
(Frozen Mountain Wild Vegetables) ICS 67.080.20 B 39 LY People's Republic of China Forestry Industry Standard Frozen Mountain Wild Vegetables Frozen edible wild potherb 2019-10-23 released 2020-04-01 implementation Published by the National Forestry and Grassland Administration

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard is proposed by the Heilongjiang Provincial Institute of By-products and Specialties. This standard is under the jurisdiction of the National Economic Forest Products Standardization Technical Committee (SAC/TC 557). This standard was drafted. Heilongjiang Forest By-product Specialty Research Institute, Jilin Province and Longbajiazi Forestry Bureau Bailuyuan Forest Food Processing Factory, China Forestry Bureau Economic Forest Products Quality Inspection and Testing Center (Mudanjiang). The main drafters of this standard. Wu Hongjun, Hu Wei, Mo Hongwei, Li Lijun, Feng Lei, Xie Chenyang, Fu Tingting, Zhao Fengchen, Chu Yunan, Zhang Xueyi and Li Wentong. Frozen Mountain Wild Vegetables

1 Scope

This standard specifies the requirements, test methods, inspection rules and signs, labels, packaging, transportation and storage of quick-frozen mountain wild vegetables. This standard is applicable to quick-frozen mountain and wild vegetable products made from fresh mountain and wild vegetables as raw materials through blanching and quick-freezing.

2 Normative references

The following documents are essential for the application of this document. For dated references, 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 icon GB2762 National Food Safety Standard for Contaminants in Foods GB2763 National Food Safety Standards for Maximum Residues of Pesticides in Foods GB 4789.2 National Food Safety Standard for Microbiological Inspection of Food Hygiene GB 4789.3 National Food Safety Standard for Microbiological Inspection of Food Hygiene GB 4789.4 National Food Safety Standard Food Hygiene Microbiological Test Salmonella Determination GB 4789.10 National Food Safety Standard for Food Hygiene Microbiological Determination of Staphylococcus Aureus GB 4806.7 National Food Safety Standard Food Contact Plastic Materials and Products GB 5009.11 National Food Safety Standard Determination of Total Arsenic and Inorganic Arsenic GB 5009.12 National Food Safety Standard Determination of Lead 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 GB/T 5009.20 Determination of organophosphorus pesticide residues in food GB/T 5009.103 Determination of methamidophos and acephate pesticide residues in plant foods GB/T 5009.145 Determination of organophosphorus and carbamate pesticide residues in plant foods GB/T 5009.146 Determination of organochlorine and pyrethroid pesticide residues in plant foods GB 5749 Sanitary Standard for Drinking Water GB/T 6543 single and double corrugated boxes for transport packaging GB/T 20769 Determination of 450 pesticide and related chemical residues in fruits and vegetables GB 23200.8 National Food Safety Standard Determination of 500 Pesticides and Related Chemicals Residues in Fruits and Vegetables Mass spectrometry GB 7718 General Rules for Labelling of Prepackaged Food GB/T 31273 Code for production management of quick frozen fruits and quick frozen vegetables JJF 1070 Rules for measurement of net content of quantitatively packaged goods LY/T 1673 Wild vegetables NY/T 761 Determination of organophosphorus, organochlorine, pyrethroid and carbamate pesticide residues in vegetables and fruits NY/T 1406 Green food frozen vegetables NY/T 1453 Determination of 16 pesticide residues including carbendazim in vegetables and fruits by liquid chromatography-mass spectrometry-mass spectrometry SB/T 10827 Specification for quick frozen food logistics Order No. 75 of the General Administration of Quality Supervision, Inspection and Quarantine [2005] Measures for the Supervision and Administration of Quantitative Packaging Products

3 Requirements

3.1 Raw materials 3.1.1 The raw materials of wild vegetables shall meet the requirements of LY/T 1673. 3.1.2 Production water shall meet the requirements of GB 5749. 3.2 Production conditions Should meet the requirements of GB/T 31273. 3.3 Sensory indicators Should meet the requirements of Table 1. Table 1 Sensory indicators Project indicators The color and luster are consistent, and have the color that this breed should have. After the odor is thawed, it has the taste and odor of the original wild vegetables, without odor. The appearance is regular, the size is uniform and neat. Defects are free of impurities, pests and diseases, and no defects such as excessive blanching, rot, rubbing and so on. There is no agglomeration, frosting, air-drying and other phenomena in the frozen state, and there is no fiber aging feeling. 3.4 Safety and health indicators 3.4.1 Limits of pollutants Implemented according to GB 2762. 3.4.2 Pesticide residue limits Implemented according to GB 2763. 3.4.3 Microbiological indicators Microbial and pathogenic bacteria limit indicators are implemented in accordance with the provisions of Tables A.2 and A.3 in the Appendix A of the normative appendix of NY/T 1406. 3.5 Net content It shall comply with the provisions of the “Measures for the Supervision and Management of Quantitative Packaging Commodities” and shall be implemented in accordance with the provisions of JJF 1070.

4 Test method

4.1 Sensory index detection Weigh.200 g to 500 g of the mixed sample in a white porcelain plate, and use visual inspection and hand touch for appearance, color, defects, and frozen state. Detection, taste and odor are detected by mouth and nose. 4.2 Testing of safety and health indicators 4.2.1 Pollutant limit detection 4.2.1.1 Total Arsenic Execute according to the method specified in GB 5009.11. 4.2.1.2 Lead Executed in accordance with the method specified in GB 5009.12. 4.2.1.3 Cadmium Implemented in accordance with the method specified in GB 5009.15. 4.2.1.4 Total mercury Executed according to the method specified in GB 5009.17. 4.2.2 Pesticide residue limit detection 4.2.2.1 Acephate According to GB/T 5009.103, GB/T 5009.145, NY/T 761 methods. 4.2.2.2 Carbendazim According to the methods specified in GB/T 20769 and NY/T 1453. 4.2.2.3 Dimethoate According to GB/T 5009.145, GB/T 20769, NY/T 761 methods. 4.2.2.4 Dichlorvos According to GB 23200.8, GB/T 5009.20, NY/T 761 methods. 4.2.2.5 Chlorpyrifos According to GB 23200.8, NY/T 761 method. 4.2.2.6 Cypermethrin According to GB/T 5009.146, GB 23200.8, NY/T 761 method. 4.2.2.7 Fenvalerate, deltamethrin According to GB 23200.8, NY/T 761 method. 4.2.3 Detection of microbial indicators 4.2.3.1 Total number of colonies Carry out according to the method stipulated in GB 4789.2. 4.2.3.2 Coliform Carry out according to the method stipulated in GB 4789.3. 4.2.3.3 Pathogenic bacteria According to GB 4789.4, GB 4789.10 method.

5 Inspection rules

5.1 Group Rules Frozen mountain wild vegetables of the same origin, same specification and same production date are regarded as one inspection batch. Wholesale market same origin, same life Production units, quick-frozen wild vegetables of the same specification as one inspection batch. Quick-frozen wild vegetables for the same purchase channel and the same purchase time in the supermarket Is an inspection lot. 5.2 Sampling 5.2.1 Number of samples In the whole batch of goods, the packaging products are based on the small packaging bags (boxes, boxes, etc.) of the same kind of goods. Perform random sampling. -Less than 50 pieces of the whole batch, the sampling base is 2 pieces; -51 to 100 pieces for the whole shipment. The sampling base is 4; -101 ~.200 pieces of whole shipment. The sampling base is 5; -More than.201 pieces in the whole batch, with 6 pieces as the minimum, and one additional piece for every 50 additional pieces When the quality of the small package is insufficient for inspection, the sampling volume should be appropriately increased. 5.2.2 Sampling method Random samples are taken from the entire shipment. 1000 g samples were randomly selected each time, of which 500 g was used as the test sample and 500 g was used as the storage kind. The type inspection shall be taken from the products that have passed the delivery inspection. 5.3 Inspection classification 5.3.1 Settlement inspection Before each batch of products is delivered, the producer shall conduct a delivery inspection. Delivery inspection content includes packaging, signs, labels, net content, sensory indicators Standards, safety and health indicators, microbiological indicators, etc., can be settled if they pass the inspection and are accompanied by a certificate of compliance. If the production or processing company If the inspection cannot be carried out on its own, it shall be entrusted to an inspection institution with corresponding qualifications for inspection. 5.3.2 Type inspection Type inspection items are standard full item inspections. In any of the following cases, a type inspection must be performed. a) When the national quality supervision agency or the industry competent authority requests the type inspection; b) When there is a large difference in the results of the two previous sampling inspections; c) When raw materials, equipment, and processes are changed; d) when production is suspended for more than 3 months; e) when quality disputes occur; f) The same type of products shall be inspected at least once a year. 5.4 Decision principles 5.4.1 If one of the safety and health indicators and microbiological indicators is unqualified, the batch of products is determined to be unqualified. When the remaining items fail, It is allowed to double the sampling in the same batch of products and re-check the unqualified items. If there is still one unqualified item, the batch of products is judged as unqualified. 5.4.2 When the marking, labeling, packaging, and net content of batch samples are unqualified, the manufacturer is allowed to apply for re-inspection after rectification, so as to The results of the re-inspection shall be used as the basis for final judgment. 6 Signs, labels, packaging, transportation and storage 6.1 Signs and labels 6.1.1 The pictograms of the transport packaging shall meet the requirements of GB/T 191. 6.1.2 The labeling of product sales packaging shall meet the requirements of GB 7718. 6.2 Packaging The inner and outer packaging shall meet the requirements of GB 4806.7 and GB/T 6543. 6.3 Transportation Should meet the requirements of SB/T 10827. 6.4 Storage Should meet the requirements of Table 2. Table 2 Storage requirements Project requirements Temperature products should be stored in cold storage below -18 ℃, and should be sold with pre-packaged in low temperature display cabinets below -15 ℃ when sold. Pollution prevention cannot be mixed with toxic and contaminated items. The stacking code should be placed in a way that does not affect the air-conditioning cycle. The distance between the product and the wall, ceiling or ground should be greater than 10 cm.

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