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SN/T 2303-2009: Rules for the inspection of kimchi for and export
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SN/T 2303-2009 | English | 209 |
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Rules for the inspection of kimchi for and export
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SN/T 2303-2009
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Basic data | Standard ID | SN/T 2303-2009 (SN/T2303-2009) | | Description (Translated English) | Rules for the inspection of kimchi for and export | | Sector / Industry | Commodity Inspection Standard (Recommended) | | Classification of Chinese Standard | X26 | | Classification of International Standard | 67.080.20 | | Word Count Estimation | 8,837 | | Date of Issue | 2009-07-07 | | Date of Implementation | 2010-01-16 | | Quoted Standard | GB 317; GB 2720; GB 2721; GB/T 4789.5; GB/T 5009.11; GB/T 5009.12; GB/T 5009.15; GB/T 5009.28; GB/T 5009.29; GB 7718; GB 10133; GB/T 12456; GB/T 12457; GB/T 19681; SN 0169; SN 0170; SN 0176; SN/T 0188; SN/T 0626; SN/T 1748; SN/T 1948 | | Regulation (derived from) | Industry standard filing Notice 2009 No. 10 (No. 118 overall) | | Issuing agency(ies) | General Administration of Customs | | Summary | This standard specifies the export kimchi sampling, testing and processing of test results. This standard applies to the selection of seasonal vegetables, supplemented by other spices revised selected, cut, salted, fermented seasoning export kimchi. | SN/T 2303-2009: Rules for the inspection of kimchi for 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 kimchi for and export
Exit inspection and quarantine industry standard book People's Republic of China
Inspection of import and export kimchi
Posted 2009-07-07
2010-01-16 implementation
People's Republic of China
The State Administration of Quality Supervision, Inspection and Quarantine released
Foreword
Appendix A of this standard is a normative appendix.
This standard is proposed and managed by the National Certification and Accreditation Administration Committee.
This standard is drafted by. People's Republic of China Shandong CIQ.
The main drafters of this standard. Lifeng Qi, Xu Haitao, Guo Xiaopeng, Zhang Qin, Xing Tingting.
This is the first issue of inspection and quarantine industry standards.
Inspection of import and export kimchi
1 Scope
This standard specifies the process of sampling, testing and test results and export kimchi.
This standard applies to a selection of seasonal vegetables, supplemented by other spices amended election, cutting, salting, seasoning and export fermented pickles.
2 Normative references
The following documents contain provisions which, through reference in this standard and become the standard terms. Dated and detailed documents, all later
Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research
Whether the latest versions of these documents. Those who are not dated the latest version applies to this standard.
GB 317 white sugar
MSG health standards GB 2720
GB 2721 hygienic standard of edible salt
Test method GB/T 4789.5 Microbiological examination of food hygiene Shigella bacteria
GB/5009.11 Determination of total arsenic in food T and inorganic arsenic
Determination of GB/T 5009.12 of lead in food
GB/T 5009.15 Determination of cadmium in food
Determination of GB/T 5009.28 saccharin sodium in food
GB/T 5009.29 Determination of potassium sorbate, benzoic acid
GB 7718 pre-packaged food labels General
GB 10133 Fisheries condiment hygiene standards
Determination of GB/T 12456 Total Acid in Food
Determination of GB/T 12457 sodium chloride in foods
GB/T 19681 test method Sudan dyes in foods by high performance liquid chromatographic method
SN 0169 export food coliform, fecal coliform and E. coli test methods
SN 0170 export Salmonella in food testing methods
SN 0176 Bacillus cereus test method
SN/T 0188 Import and Export weight survey by scale weight authentication procedures
SN/T 0626 inspection of exports of frozen vegetables
SN/T 1748 food import and export inspection method parasites
SN/T 1948 Testing methods for imported and exported food cyclohexyl ammonia, sodium yellow liquid chromatography - mass spectrometry/mass spectrometry
3 Terms and Definitions
The following terms and definitions apply to this standard.
3.1
Fresh vegetables (such as. Chinese cabbage) as the main raw materials (over 70%), other vegetables (such as. garlic, ginger, onions, radishes, etc.) and flavorings as
Accessories, salted, seasoned, and fermentation processes from having a Korean-style products.
3.2
This product is inherently normal color and luster.
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