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SN/T 0427-2011: Rules of inspection and quarantine of ham for export
Status: Valid SN/T 0427: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SN/T 0427-2011 | English | 159 |
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3 days [Need to translate]
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Rules of inspection and quarantine of ham for export
| Valid |
SN/T 0427-2011
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| SN/T 0427-1995 | English | 239 |
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2 days [Need to translate]
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Rule of inspection of ham for export
| Obsolete |
SN/T 0427-1995
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PDF similar to SN/T 0427-2011
Basic data | Standard ID | SN/T 0427-2011 (SN/T0427-2011) | | Description (Translated English) | Rules of inspection and quarantine of ham for export | | Sector / Industry | Commodity Inspection Standard (Recommended) | | Classification of Chinese Standard | X22 | | Word Count Estimation | 6,636 | | Date of Issue | 2011-09-09 | | Date of Implementation | 2012-04-01 | | Older Standard (superseded by this standard) | SN/T 0427-1995 | | Quoted Standard | GB 2707; GB 2721; GB 2760; GB/T 5009.11-2003; GB 5009.12-2010; GB/T 5009.15; GB/T 5009.17; GB 5009.33; GB/T 5009.44; GB/T 5009.179; GB/T 9695.8-2008; GB/T 9695.15-2008; GB 12694 | | Regulation (derived from) | National-Quality-Inspection-accreditation (2011) 492; Industry Standard Filing Announcement 2012 No.4 (Total No.148) | | Issuing agency(ies) | General Administration of Customs | | Summary | This standard specifies the raw materials and export of finished technical requirements ham, storage, transportation, sampling, inspection, outcome determination and unqualified disposal. This standard applies to fresh (frozen) ham as the main raw material, through traditional methods of curing ham into quarantine. | SN/T 0427-2011: Rules of inspection and quarantine of ham for export---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.
Rules of inspection and quarantine of ham for export
People's Republic of China Entry - Exit Inspection and Quarantine Industry Standard
Replacing SN/T 0427-1995
Export ham inspection and quarantine procedures
2011-09-09 release
2012-04-01 implementation
People's Republic of China
State Administration of Quality Supervision, Inspection and Quarantine issued
Foreword
This standard is drafted in accordance with the rules given in GB/T 1.1-2009.
This standard replaces SN/T 0427-1995 "Rules for inspection of export ham".
Compared with SN/T 0427-1995, the main technical changes are as follows.
--- cancel the senses of the specification level requirements;
--- canceled the food processing process;
--- modified the scope of application of the procedure;
--- increased quarantine requirements;
--- the original standard of raw material requirements were modified;
--- increase the heavy metal lead, inorganic arsenic, cadmium, total mercury, salt, moisture indicators;
--- The unit of peroxide value is modified to g/100g.
This standard is proposed and approved by the National Certification and Accreditation Administration Committee.
The drafting unit of this standard. Zhejiang Entry - Exit Inspection and Quarantine Bureau of the People's Republic of China.
The main drafters of this standard. Wu Liyan, Wu Shengli, Xu Chaohong, Youxiong, Cao Dan, Wang Zhigang, Yang Zhenyu.
This standard replaced the previous version of the standard release.
--- SN/T 0427-1995.
Export ham inspection and quarantine procedures
1 Scope
This standard specifies the technical requirements, storage, transportation, sampling, inspection, result judgment and nonconformity of raw materials and finished products for export ham
Dispose of.
This standard applies to fresh (frozen) pig hind legs as the main raw material, through the traditional method of marinated into the ham inspection and quarantine.
2 normative reference documents
The following documents are indispensable for the application of this document. For dated references, only the dated edition applies to this article
Pieces. For undated references, the latest edition (including all modifications) applies to this document.
GB 2407 fresh (frozen) meat hygiene standards
GB 2721 Hygienic standard for edible salt
GB 2760 hygienic standard for food additives
Determination of total arsenic and inorganic arsenic in food GB/T 5009.11-2003
Food safety - Determination of lead in foodstuffs of national standard GB/T
GB/T 5009.15 Determination of cadmium in food
GB/T 5009.17 Determination of total mercury and organic mercury in food
Determination of nitrite and nitrate in national foodstuffs for food safety GB 5009.33
Method for the analysis of hygienic standard of meat and meat products GB/T 5009.44
GB/T 5009.179 Determination of trimethylamine nitrogen in ham
Meat and meat products - Determination of chloride content GB/T 9695.8-2008
Meat and meat products - Determination of moisture content GB/T 9695.15-2008
Code of Hygienic Practice for Meat Processing
3 terms and definitions
The following terms and definitions apply to this document.
3.1
Ham ham
Baked skin, bone, claw fresh (frozen) pork hind legs, pickled, washed or dried, fermented with ham from the unique flavor of meat products.
3.2
Inspection lot inspection
The implementation of sampling and testing together in the same processing conditions produced under the conditions of the ham.
3.3
Accessories auxiliary
In addition to fresh legs, used to process the production of ham materials required.
3.4
Bamboo flag bamboostick
A tool that is made from bamboo.
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