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SB/T 10631-2011: Frozen potato french fries
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| SB/T 10631-2011 | English | 189 |
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Frozen potato french fries
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SB/T 10631-2011
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Basic data | Standard ID | SB/T 10631-2011 (SB/T10631-2011) | | Description (Translated English) | Frozen potato french fries | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | J73 | | Classification of International Standard | 97.130.20 | | Word Count Estimation | 7,769 | | Date of Issue | 8/10/2011 | | Date of Implementation | 12/1/2011 | | Quoted Standard | GB/T 191; GB 2716; GB 2760; GB 2762; GB 2763; GB 4789.10; GB 5009.12; GB/T 5009.37; GB/T 5009.56; GB 5749; GB 7718; GB 10146; GB 14881; GB 19295; NY/T 1605; GB 4789.4 | | Regulation (derived from) | Ministry of Commerce Notice 2011 No. 48 | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the terms and definitions of frozen potato fries, requirements, test methods, inspection rules, marking, packaging, transportation and storage. 3. 1 This standard applies to the definition of frozen potato fries off products. | SB/T 10631-2011: Frozen potato french fries---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 potato french fries
ICS 97.130.20
J73
Record number. 33702-2011
People's Republic of China domestic trade industry standard
Potato frozen fries
Published on.2011-08-10
2011-12-01 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 was proposed by the China Food Industry Association Potato Food Professional Committee.
This standard is managed by the Ministry of Commerce of the People's Republic of China.
This standard was drafted. Lanton Xumei Food Co., Ltd., Liaoning Shenbo Biotechnology Co., Ltd., Inner Mongolia Hengyuan Agriculture Co., Ltd.
the company.
The main drafters of this standard. Wang Wei, Xu Kaisheng, Zhang Jingyu, Hao Xu, Huang Yanmei, Huang Wenjing, Zhang Lei, Guo Wei, Jia Xiaohong, Li Yuehui.
Potato frozen fries
1 Scope
This standard specifies the terms and definitions, requirements, test methods, inspection rules, marking, packaging, transportation and storage of potato frozen French fries.
This standard applies to potato frozen fries products as 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 standard.
GB/T 191 packaging storage and transportation icon
GB 2716 Edible vegetable oil hygiene standard
GB 2760 food safety national standard food additive use standard
GB 2762 food contaminant limit
GB 2763 Maximum residue limit for pesticides in food
GB 4789.4 National Food Safety Standards Food Hygiene Microbiological Test Salmonella Test
GB 4789.10 National Food Safety Standards Food Hygiene Microbiological Testing Staphylococcus aureus test
GB 5009.12 National Food Safety Standard Determination of Lead in Foods
GB/T 5009.37 Analytical method for hygienic standard of edible vegetable oil
GB/T 5009.56 analysis method of pastry hygiene standards
GB 5749 Sanitary Standard for Drinking Water
GB 7718 National Food Safety Standards for Prepackaged Food Labels
GB 10146 Hygienic standard for edible animal fats
GB 14881 General hygiene regulations for food companies
GB 19295 National Standard for Food Safety
NY/T 1605 processing potato fried
State Administration of Quality Supervision, Inspection and Quarantine, Order No. 75 (2005)
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Fresh potatoes are washed, peeled, cut, blanched, dried, fried, pre-cooled, frozen, stored at low temperature, transported and sold under freezing conditions
For sale, products that need to be heated again when consumed.
4 requirements
4.1 Raw materials
Potato. It should meet the requirements of NY/T 1605.
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