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SN/T 4135-2015 English PDF

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SN/T 4135-2015: Rules for the inspection of roasted food for export
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PDF similar to SN/T 4135-2015


Standard similar to SN/T 4135-2015

GB/T 10782   GB/T 22165   GB/T 20706   SN/T 5652.20   SN/T 4139   SN/T 4138   

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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