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SN/T 0626.10-2016 English PDF

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SN/T 0626.10-2016: Rules for the inspection of quick frozen vegetables for export--Part 10: Root and tuber
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SN/T 0626.10-2016English229 Add to Cart 3 days [Need to translate] Rules for the inspection of quick frozen vegetables for export--Part 10: Root and tuber Valid SN/T 0626.10-2016

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Basic data

Standard ID SN/T 0626.10-2016 (SN/T0626.10-2016)
Description (Translated English) Rules for the inspection of quick frozen vegetables for export--Part 10: Root and tuber
Sector / Industry Commodity Inspection Standard (Recommended)
Classification of Chinese Standard X26
Word Count Estimation 10,194
Date of Issue 2016-08-23
Date of Implementation 2017-03-01
Older Standard (superseded by this standard) SN/T 0765-1999
Regulation (derived from) State-Quality-Inspection-Certification (2016)438
Issuing agency(ies) General Administration of Customs

SN/T 0626.10-2016: Rules for the inspection of quick frozen vegetables for export--Part 10: Root and tuber


---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 export - Part 10. Tubers) People's Republic of China Entry-Exit Inspection and Quarantine Industry Standard Replace SN/T 0765-1999 Export frozen vegetable inspection procedures Part 10. Tubers Part 10. Rootandtuber Published on.2016-08-23 2017-03-01 implementation People's Republic The General Administration of Quality Supervision, Inspection and Quarantine issued

Foreword

This part is the 10th part of the SN/T 0626 series of standards. This part is drafted in accordance with the rules given in GB/T 1.1-2009. This part replaces SN/T 0765-1999 "Testing Procedures for Exporting Quick-frozen Tuber Vegetables". Compared with SN/T 0765-1999, except for editing The main technical changes outside the series are as follows. ---Modified normative references; --- Revised the sampling method and clarified the sampling amount according to the number of inspection lots; ---Modified packaging and label inspection methods; --- Modified the temperature test method; --- Modified the microbiological detection method; ---Modified terms and definitions; --- Increased the irradiation test; --- Added a retest method. This part is proposed and managed by the National Certification and Accreditation Administration. This section drafted by. Shandong Entry-Exit Inspection and Quarantine Bureau of the People's Republic of China. The main drafters of this section. Zhang Mingyu, Li Jie, Xu Jiufei, Han Qing, Xu Haitao, Sun Xin, Zhang Nan, Du Xianming, Guo Long, Yang Guohua, Duan Hao. The previous versions of the standards replaced by this standard are. ---SN/T 0765-1999. Export frozen vegetable inspection procedures Part 10. Tubers

1 Scope

This part of SN/T 0626 specifies the method for the inspection of frozen frozen tuber vegetables. This section is applicable to the inspection and determination of tuber vegetables such as quick-frozen clam, quick-frozen burdock and quick-frozen garlic.

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 4789.2 National Standard for Food Safety Food Microbiology Inspection Total number of colonies GB 4789.3 National Food Safety Standards Food Microbiological Testing Coliform Count GB 4789.4 National Food Safety Standards Food Microbiology Inspection Salmonella Test GB 4789.10 National Food Safety Standards Food Microbiology Inspection Staphylococcus aureus test GB 4789.38 National Food Safety Standards Food Microbiological Examination Escherichia coli Count SN/T 0330 General Rules for Microbiological Testing of Exported Foods SN/T 0188 (all parts) Import and export weighing instrument weighing procedures Re-inspection Measures for Import and Export Commodities (Order of the General Administration of Quality Supervision, Inspection and Quarantine [2005] No. 77)

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 Appearance The color, shape and cleanliness of quick-frozen tubers. 3.2 Color colour Quick-boiled tubers have the normal color and luster of this product. The color of the single frozen product conforms to the color of the product, no adhesion; the frozen product Before thawing, the color is bright, the glaze is complete, there is no turbid yellow ice coat, no darkness, and the color of the single product after thawing is normal, no stains. 3.3 Block shape Appearance plane shape, thickness, angularity, ratio of length to width and height of the finished product before and after quick freezing. The appearance of the finished product, the shape of the plane, Smooth, uniform thickness, sharp edges and corners, length, width and height ratio meet the specifications, as the block shape is complete; the finished product has irregular shape and uneven surface Slip, different thickness, as a block type. 3.3.1 Hob block hobtuber Any shape that is cut or chaotic, generally 15g~25g per piece.

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