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SB/T 10876-2012 English PDF

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SB/T 10876-2012: Specification for purchase and sale of redswamp crayfish
Status: Valid

Standard ID	Contents [version]	USD	STEP2	[PDF] delivered in	Standard Title (Description)	Status	PDF
SB/T 10876-2012	English	159	Add to Cart	3 days [Need to translate]	Specification for purchase and sale of redswamp crayfish	Valid	SB/T 10876-2012

PDF similar to SB/T 10876-2012

Standard similar to SB/T 10876-2012

GB 5009.261

Basic data

Standard ID	SB/T 10876-2012 (SB/T10876-2012)
Description (Translated English)	Specification for purchase and sale of redswamp crayfish
Sector / Industry	Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard	B52
Classification of International Standard	67.120.30
Word Count Estimation	6,649
Quoted Standard	GB 2733; GB 2760; GB/T 19575; GB/T 21920; GB/T 22502; SC/T 3016
Regulation (derived from)	?Industry Standard Filing Announcement 2013 No.2 (Total No.158); Ministry of Commerce Announcement 2013 No.1
Issuing agency(ies)	Ministry of Commerce of the People's Republic of China
Summary	This standard specifies the freshwater crayfish (Redswamp Crayfish, scientific name Procambarus crayfish: Procambarus Clarkii) the purchase and sale of goods in the process of requirements, procurement, transport, storage, relevant requirements of wholesa

SB/T 10876-2012: Specification for purchase and sale of redswamp crayfish

---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.
Specification for purchase and sale of redswamp crayfish ICS 67.120.30 B52 Record number. 38539-2013 People's Republic of China domestic trade industry standard Freshwater crayfish purchase and sale specifications Published on.2013-01-04 2013-07-01 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. Jiangsu Yulong Shrimp Co., Ltd., National Federation of Urban Farmers' Centers. The main drafters of this standard. Ma Zengjun, Wang Nanqing, Zhang Min, Na Shaoping, Chen Cunkun, Hou Yangbiao, Wang Xiaoyan, Li Xiang, Zou Gongming, Dong Yifa, Li Yilin. Freshwater crayfish purchase and sale specifications

1 Scope

This standard specifies the purchase and sale process of freshwater crayfish (Redswamp Crayfish, scientific name. Procambarus Clarki) Relevant requirements for commodity requirements, procurement, transportation, storage, wholesale and sales. This standard applies to the purchase and sale of fresh and frozen freshwater crayfish.

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 2733 Hygienic standard for fresh and frozen animal aquatic products GB 2760 food safety national standard food additive use standard GB/T 19575 Agricultural Products Wholesale Market Management Technical Specifications GB/T 21720 Agricultural Trade Market Management Technical Specifications GB/T 22502 supermarket sales of fresh agricultural products basic requirements SC/T 3016 Aquatic product sampling method

3 Product requirements

3.1 Product quality 3.1.1 Safety indicators Should meet the relevant requirements of GB 2733. 3.1.2 Freshwater crayfish grade Freshwater crayfish can be divided into four grades. first grade, second grade, third grade and four grade according to their quality. Each level shall comply with the requirements of Table 1. Table 1 Freshwater crayfish grade Indicator level one level two level three level four Color The shrimp body is bright and the shell is luster Shrimp body color normal shrimp body color uniform shrimp body color is more uniform form The meat is full, hard, and elastic. Shrimp body intact, no residual limbs Full of meat and elasticity, shrimp body Complete, without residual limbs Full of meat and elasticity, shrimp body Basically complete Full of meat, basic shrimp complete The odor keeps the fresh scent of the fresh prawn, the odor is normal, the odor is normal, the odor is normal, and there is no odor. Single quality/g ≥ 63 45~62 35~44 25~34 3.2 Packaging and identification 3.2.1 Appropriate packaging should be selected according to the product preservation, preservation, freezing and transportation needs. The packaging materials should meet the relevant national standards.

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