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SN/T 4135-2015 | English | 189 |
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Rules for the inspection of roasted food for export
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SN/T 4135-2015
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Basic data Standard ID | SN/T 4135-2015 (SN/T4135-2015) | Description (Translated English) | Rules for the inspection of roasted food for export | Sector / Industry | Commodity Inspection Standard (Recommended) | Classification of Chinese Standard | X24 | Classification of International Standard | 67.080.10 | Word Count Estimation | 8,895 | Date of Issue | 2015-02-09 | Date of Implementation | 2015-09-01 | Quoted Standard | GB 2760; GB 2763; GB 4789.3; GB 4789.4; GB 4789.5; GB 4789.10; GB 4789.15; GB/T 5009.11; GB 5009.12; GB/T 5009.22; GB/T 5009.37; GB 19300; GB/T 23373; GB/T 23495; SN/T 1202; SN/T 1642; SN/T 1948 | Regulation (derived from) | State-Quality-Inspection-Accreditation [2015] 59 | Issuing agency(ies) | General Administration of Customs | Summary | This standard specifies the terms and definitions export roasted food, classification, requirements, sampling, testing, determination and disposal of non-conforming product test results. This standard applies to the sampling of exporting roasted foods. |
SN/T 4135-2015: Rules for the inspection of roasted food 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.
(Export roasted food inspection procedures)
People's Republic of China Entry-Exit Inspection and Quarantine Standards
Roasted food export inspection procedures
Issued on. 2015-02-09
2015-09-01 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.
This standard is proposed and managed by the National Certification and Accreditation Administration Committee.
This standard was drafted. People's Republic of China Anhui Entry-A fortunate Food Co., Ltd. in Anhui, Qiaqia food shares
Limited.
The main drafters of this standard. Huang, Meng Zhu Xu, Zhang Rongyu, Han Fang, Chen Xian Bao, Luo Fei.
Roasted food export inspection procedures
1 Scope
This standard specifies the terms and definitions export roasted food, classification, requirements, sampling, testing, determination of test results and substandard goods
Disposal.
This standard applies to the sampling of exporting roasted foods.
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 2760 national food safety standards of food additives using standard
GB2763 National Food Safety Standard maximum residue limits for pesticides in food
GB 4789.3 national food safety standards of food microbiology testing coliform count
National Food Safety Standard GB 4789.4 Microbiological Examination of Salmonella food
GB 4789.5 national food safety standards of food microbiology testing Shigella test
GB 4789.10 national food safety standards of food microbiological examination of Staphylococcus
GB 4789.15 national food safety standards of food microbiology testing of molds and yeasts
GB/5009.11 Determination of total arsenic in food T and inorganic arsenic
GB 5009.12 Determination of national food safety standards of lead in food
Determination of aflatoxin B1 of GB/T 5009.22 aflatoxin in food
GB/T 5009.37 edible vegetable oil analysis of hygienic standard
GB 19300 food safety standard nuts and seeds food
GB/T 23373 in food antioxidant butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert-butyl terephthalate
Phenol (TBHQ) Determination
GB/T 23495 food benzoic acid, sorbic acid and saccharin sodium by HPLC
SN/T 1202 transgenic food plant components Qualitative PCR Detection
SN/T 1642 General Importers and prepackaged food inspection
SN/T 1948 imported and exported food cyclohexylamino sodium detection methods liquid chromatography - mass spectrometry/mass spectrometry
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
Roasting food roastedfood
Fruit and vegetable seeds, nuts, nut as the main raw material, with or without added flour, rice, oil, sugar, jelly and other materials by boiling, frying, baking and other workers
Arts and crafts made from a combination of foods.
3.2
Production batch productionlot
The same shift, the same batch of the same species of food raw materials for the production of a production batch.
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