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SN/T 0626-2011: Rules for the inspection of quick frozen vegetables for import and export
Status: Valid SN/T 0626: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SN/T 0626-2011 | English | 289 |
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3 days [Need to translate]
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Rules for the inspection of quick frozen vegetables for import and export
| Valid |
SN/T 0626-2011
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| SN/T 0626-1997 | English | 439 |
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4 days [Need to translate]
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Rules for the inspection of quick frozen vegetables for export
| Obsolete |
SN/T 0626-1997
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| SN/T 0626.1-1997 | English | 319 |
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3 days [Need to translate]
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Rules of inspection of quick frozen vegetables for export. Water chestnuts
| Obsolete |
SN/T 0626.1-1997
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PDF similar to SN/T 0626-2011
Basic data | Standard ID | SN/T 0626-2011 (SN/T0626-2011) | | Description (Translated English) | Rules for the inspection of quick frozen vegetables for import and export | | Sector / Industry | Commodity Inspection Standard (Recommended) | | Classification of Chinese Standard | X26 | | Word Count Estimation | 11,137 | | Date of Issue | 2011-05-31 | | Date of Implementation | 2011-12-01 | | Older Standard (superseded by this standard) | SN/T 0626-1997 | | Quoted Standard | GB 4789.1; GB 4789.2; GB 4789.3; GB/T 4789.31; GB/T 4789.37; GB/T 4789.38; GB/T 5009.11; GB/T 5009.12; GB/T 8863; GB/T 19648; GB/T 20769; SN 0168; SN/T 0169; SN 0170; SN 0172; SN 0330; PRC agricultural Product Quality Safety; PRC Food safety Law | | Regulation (derived from) | National-Quality-Inspection-accreditation (2011) 291 | | Issuing agency(ies) | General Administration of Customs | | Summary | This standard specifies the inspection of import and export of frozen vegetables. This standard applies to leafy, stem vegetables, root vegetables, cauliflower class, inspection buds classes and frozen vegetables and other edible fungi, beans, fruits. | SN/T 0626-2011: Rules for the inspection of quick frozen vegetables for import and 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 for the inspection of quick frozen vegetables for import and export
People's Republic of China Entry-Exit Inspection and Quarantine Standards
Instead of the SN/T 0626-1997
Import and export inspection of frozen vegetables
Issued on. 2011-05-31
2011-12-01 implementation
People's Republic of China
The State Administration of Quality Supervision, Inspection and Quarantine released
Foreword
This standard was drafted in accordance with GB/T 1.1-2009 given rules.
Instead of the standard SN/T 0626-1997 "export inspection of frozen vegetables."
This standard compared with SN/T 0626-1997, the main technical changes are as follows.
--- Modify the standard name;
--- Increased legumes, fruits, vegetables buds in scope;
--- Increased member, sensory inspection lot, inspection lot microorganisms, pesticide residues and heavy metals testing and inspection batches defined;
--- The preparation sampling workplace conditions, sampling method and sample in sensory test samples, microbiological testing samples, pesticide residues and heavy metals testing
Sampling regulated separately;
--- Detailed the inspection of packaging;
--- Strengthening pesticide residues and heavy metals testing, and lists the test methods;
--- In the result of the determination, unqualified disposal and test the validity of the provisions of frozen vegetables increased imports;
--- Increased inspection provisions;
--- Remove the frozen vegetables export inspection flowchart.
This standard is proposed and managed by the National Certification and Accreditation Administration Committee.
This standard was drafted. People's Republic of China Shandong CIQ.
The main drafters of this standard. Jiang Hao, Hung Ju Shou, Wangke Xia, Liu Yulong, Wang Shoumin.
This standard replaces the standards previously issued as follows.
--- SN/T 0626-1997.
Import and export inspection of frozen vegetables
1 Scope
This standard specifies the inspection of import and export of frozen vegetables.
This standard applies to leafy vegetables, stem vegetables, root vegetables, cauliflower, beans, fruits, buds classes and edible fungus and other frozen vegetables
test.
2 Normative references
The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein
Member. For undated references, the latest edition (including any amendments) applies to this document.
GB 4789.1 National Food Safety Standard Food Microbiology General Inspection
The total number of school inspection colonies GB 4789.2 National Food Safety Standard Determination of Food Microbiology
GB 4789.3 national food safety standards of food microbiology testing coliform count
GB/T 4789.31 Microbiological examination of food Salmonella, Shigella and diarrhea caused by Escherichia coli Enterobacteriaceae phage
Test methods
GB/T 4789.37 Microbiological examination of food Staphylococcus aureus count
GB/T 4789.38 Microbiological examination of food coli count
GB/5009.11 Determination of total arsenic in food T and inorganic arsenic
Determination of GB/T 5009.12 national food safety standards of lead in food
GB/T 8863 Technical specification for frozen food
Determination of GB/T 19648 fruit and vegetables 500 pesticides and related chemicals residues by gas chromatography - mass spectrometry
GB/T 20769 fruit and vegetables 450 pesticides and related chemicals residues measured by liquid chromatography - tandem mass spectrometry
SN 0168 export food plate count
SN/T 0169 food exports coliform, fecal coliform and E. coli test methods
SN 0170 Salmonella food for export (including Arizona bacteria) test method
SN 0172 export food inspection methods Staphylococcus aureus
SN 0330 microorganisms in food export inspection General
People's Republic of China Agricultural Product Quality Safety
People's Republic of China Food Safety Law
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
Color colourandlustre
This product is inherently normal color and luster.
3.2
Flavor flavour
This product is the inherent smell and taste.
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