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SB/T 10279-2017 English PDF

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SB/T 10279-2017: Smoked and cooked sausage
Status: Valid

SB/T 10279: Evolution and historical versions

Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)StatusPDF
SB/T 10279-2017English169 Add to Cart 3 days [Need to translate] Smoked and cooked sausage Valid SB/T 10279-2017
SB/T 10279-2008English319 Add to Cart 3 days [Need to translate] Smoked and cooked sausage Obsolete SB/T 10279-2008
SB/T 10279-1997English239 Add to Cart 2 days [Need to translate] Smoked and cooked sausage Obsolete SB/T 10279-1997

PDF similar to SB/T 10279-2017


Standard similar to SB/T 10279-2017

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Basic data

Standard ID SB/T 10279-2017 (SB/T10279-2017)
Description (Translated English) Smoked and cooked sausage
Sector / Industry Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard X22
Classification of International Standard 67.120.10
Word Count Estimation 7,78
Date of Issue 2017-01-13
Date of Implementation 2017-10-01
Older Standard (superseded by this standard) SB/T 10279-2008
Regulation (derived from) Ministry of Commerce Announcement No. 2 of 2017
Issuing agency(ies) Ministry of Commerce of the People's Republic of China

SB/T 10279-2017: Smoked and cooked sausage

---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.
Smoked and cooked sausage ICS 67.120.10 X22 Record number. 58131-2017 People's Republic of China domestic trade industry standard Replacing SB/T 10279-2008 Smoked sausage Released on.2017-01-13 2017-10-01 implementation Published by the Ministry of Commerce

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard replaces SB/T 10279-2008 "smoked sausage", compared with SB/T 10279-2008, the main technical changes are as follows. --- The definition of "smoked sausage" has been revised and improved; ---Physicochemical indicators increased the "no starch grade" and modified the fat indicators; --- Food safety indicators are in line with national food safety standards; --- Increased production management, transportation and sales requirements. This standard was proposed by the China Business Federation. This standard is under the jurisdiction of the National Technical Committee for Meat and Egg Products Standardization (SAC/TC399). This standard is mainly drafted by. Henan Shuanghui Investment Development Co., Ltd., Linyi Jinyu Wenrui Food Co., Ltd., Xiwang, Yantai City Food Co., Ltd., Qingdao Bonia Food Co., Ltd., Guangdong Zhenmei Food Co., Ltd., Henan Zhongpin Food Co., Ltd., Hailifeng Food Co., Ltd., Fujian Anjing Food Co., Ltd., Dongguan Zhongding Testing Technology Co., Ltd., Haixin Food Co., Ltd. Company, Zhengda Food Enterprise (Qingdao) Co., Ltd., Hunan Food Quality Supervision and Inspection Institute, Taizhou Anjing Food Co., Ltd., Jiangsu Rain Run Food Co., Ltd., China Business Federation. The main drafters of this standard. Wang Yufen, Zhang Zhiwei, Chen Song, Meng Fanchang, Zhao Ruilian, Zhao Xiangjin, Rong Qingjun, Chen Churui, Zhang Jianlin, Jin Hong, Yan Dongna, Yan Guanglei, Huang Guang, Du Zhengqin, Sun Guifang, Hu Zhongliang, Zhao Ning, Zhou Hui, Liu Zhenyu. The previous versions of the standards replaced by this standard are. ---SB/T 10279-1997; ---SB/T 10279-2008. Smoked sausage

1 Scope

This standard specifies the terms and definitions of savory sausages, raw and auxiliary materials, technical requirements, inspection methods, inspection rules, labels, signs, packaging, storage. Requirements for storage, transportation and sales. This standard applies to the production, inspection and sale of products defined in 3.1.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article. Pieces. For undated references, the latest edition (including all amendments) applies to this document. GB/T 191 packaging storage and transportation icon GB 2707 National Food Safety Standard Fresh (Frozen) Livestock and Poultry Products GB 2726 Food Safety National Standard Cooked Meat Products GB 2733 National Food Safety Standard Fresh and Frozen Animal Aquatic Products GB 2760 food safety national standard food additive use standard GB 2762 National Standard for Food Safety GB 5009.3 National Food Safety Standard Determination of Moisture in Foods GB 5009.5 Determination of protein in foods GB 5009.6 Food safety national standard Determination of fat in food GB 5009.9 Determination of starch in foods GB 7718 National Food Safety Standards for Prepackaged Food Labels GB 14880 Food Safety National Standard Food Nutrition Enhancer Standard GB 14881 National Food Safety Standards GB 19303 cooked meat products enterprise production hygiene specifications GB/T 21735 Meat and meat products logistics specification GB 28050 Food Safety National Standard Prepackaged Food Nutrition Labelling General GB/T 29342 Meat Production Management Regulations SB/T 10826 processed food sales service requires meat products JJF1070 Quantitative packaging commodity net content measurement inspection rules The Measures for the Supervision and Administration of Quantitative Packaging Commodities Measurement, State Administration of Quality Supervision, Inspection and Quarantine [2005] No. 75

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 Take fresh (frozen) livestock and poultry products and aquatic products as the main raw materials, after trimming, twisting (or mixing), pickling (or not pickling), with auxiliary materials and food

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Answer: Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version SB/T 10279-2017 even if the enforcement date is in future. Complying with the latest version means that, by default, it also complies with all the earlier versions, technically.