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SBT10583-2011

Chinese Standard: 'SBT10583-2011'
Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)StatusRelated Standard
SB/T 10583-2011English159 Add to Cart Days<=3 Technical requirement of trimmed vegetables during processing and distribution Valid SB/T 10583-2011
SB/T 10583-2011Chinese14 Add to Cart <=1-day [PDF from Chinese Authority, or Standard Committee, or Publishing House]

   

BASIC DATA
Standard ID SB/T 10583-2011 (SB/T10583-2011)
Description (Translated English) Technical requirement of trimmed vegetables during processing and distribution
Sector / Industry Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard X26
Classification of International Standard 67.080.01
Word Count Estimation 6,620
Date of Issue 2011-07-07
Date of Implementation 2011-11-01
Quoted Standard GB 2762; GB 2763; GB/T 5009.199; GB 5749; GB/T 8855; NY/T 1655; NY/T 448; SB/T 10158
Drafting Organization Beijing Glorious Land Agricultural Corporation (testing center)
Administrative Organization Ministry of Commerce
Regulation (derived from) ?Ministry of Commerce Announcement 2011 No.40
Proposing organization People Republic of China Ministry of Commerce
Issuing agency(ies) People's Republic of China Ministry of Commerce
Summary This standard specifies the terms and definitions related to the processing and distribution of clean vegetables, facilities and equipment, processing and distribution, management and traceability requirements. This standard applies to fresh vegetables as raw materials Vegetable Processing and distribution.

SB/T 10583-2011
Technical requirement of trimmed vegetables during processing and distribution
ICS 67.080.01
X26
Record number. 33160-2011
People's Republic of China domestic trade industry standard
Clean vegetable processing and distribution technical requirements
Published on.2011-07-07
2011-11-01 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 is proposed and managed by the Ministry of Commerce of the People's Republic of China.
This standard was drafted. Beijing Jinxiu Dadi Agricultural Co., Ltd. (Test Center), the Ministry of Commerce Circulation Industry Promotion Center, Hebei North
Fang College.
The main drafters of this standard. Shang Yanfen, Zhao Haixiang, Chen Limei, Li Yicui, Zhu Yumei, Zhao Mengbin, Xiao Jing.
Clean vegetable processing and distribution technical requirements
1 Scope
This standard specifies the terms and definitions, facilities and equipment, processing and distribution, management and traceability requirements for processing and distribution of clean vegetables.
This standard applies to the processing and distribution of clean vegetables using fresh vegetables as raw materials.
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 2762 food contaminant limit
GB 2763 Maximum residue limit for pesticides in food
Rapid detection of organophosphorus and carbamate pesticide residues in vegetables by GB/T 5009.199
GB 5749 Sanitary Standard for Drinking Water
GB/T 8855 Fresh fruit and vegetable sampling method
Rapid detection method for organophosphorus and carbamate pesticide residues on NY/T 448 vegetables
NY/T 1655 General Guidelines for Vegetable Packaging Labeling
SB/T 10158 General technical conditions for fresh vegetable packaging
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Net dish trimmedvegetables
According to the quality requirements of the products, after sorting and refurbishing, the vegetables that are inedible, such as old leaves, roots, and whiskers, are removed.
4 facilities and equipment
4.1 Processing and distribution sites should be kept away from pollution sources, with convenient transportation and abundant energy.
4.2 Processing and distribution sites should be reasonably arranged, and set up processing and distribution workshops, locker rooms, testing rooms, cold storage and waste disposal areas. Check
The test room and cold storage should comply with the relevant standards. Waste should be used in special packaging and strictly distinguished from other packaging materials.
4.3 It has facilities such as dustproof, moisture proof, pollution prevention, insect proof, rodent prevention, ventilation and fire protection. Production water should meet the requirements of GB 5749
Provisions.
4.4 The processing and distribution workshop should adopt the divisional operation, which is divided into the receiving area, the area to be inspected, the turnover area, the processing operation area and the finished product according to the processing requirements.
Storage area and shipping area. According to the requirements of different vegetables, control the temperature of the corresponding area, the general receiving area, turnover area, processing area temperature should be ≤ 25 ° C, into
The temperature of the temporary storage area should be kept at a suitable temperature.
4.5 It should be equipped with necessary processing equipment and equipment, such as turnover boxes, cleaning equipment, disinfection equipment, trimming equipment, console, weighing equipment, packaging
Machine, print label barcode machine, etc.
4.6 It is advisable to equip shipping equipment that meets the delivery requirements, such as intermodal pallets, forklifts, trolleys, box-type food delivery vehicles, refrigerated trucks, and insulated vehicles.
Related standard:   SB/T 10439-2007  SB/T 1043L-2007
   
 
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