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GB 1903.19-2016 PDF English

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GB 1903.19-2016: (Food Safety National Standard Food Nutrition Enhancer -- Bone Powder)
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GB 1903.19-2016English79 Add to Cart 3 days [Need to translate] (Food Safety National Standard Food Nutrition Enhancer -- Bone Powder)

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Basic data

Standard ID GB 1903.19-2016 (GB1903.19-2016)
Description (Translated English) (Food Safety National Standard Food Nutrition Enhancer -- Bone Powder)
Sector / Industry National Standard
Classification of Chinese Standard X40
Word Count Estimation 3,371
Date of Issue 2016-12-23
Date of Implementation 2017-06-23
Regulation (derived from) National Health and Family Planning Commission Notice No.17 of 2016
Issuing agency(ies) National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration

GB 1903.19-2016: (Food Safety National Standard Food Nutrition Enhancer -- Bone Powder)


---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.
(Food Safety National Standard Food Nutrition Enhancer Bone Powder) National Standards of People's Republic of China National Food Safety Standard Fortified Food bone meal Published 2016-12-23 2017-06-23 implementation National Health and Family Planning Commission People's Republic of China China Food and Drug Administration issued National Food Safety Standard Fortified Food bone meal

1 Scope

This standard applies to fresh (frozen) livestock, poultry bone as the raw material, pretreated, or physical extrusion cooking temperature degreasing, drying, grinding, high-temperature sterilization And other processes in the system of food nutrition fortifier bone meal.

2 Terms and Definitions

2.1 bone meal Refers to the selection of fresh (frozen) animal (pig, cattle, sheep), poultry (chicken, duck, goose) bone, crushed, powder size of less than 95% of the bone 150μm.

3 Technical requirements

3.1 raw materials requirements 3.1.1 fresh (frozen) livestock, poultry bone Loss on drying/(g/100g) ≤ 6.0 GB 5009.3 TABLE 2 (cont.) Item Index Test Method Fat (residual amount)/(g/100g) ≤ 15 GB 5009.6 Peroxide value/(g/100g) ≤ 0.25 GB 5009.227 Fluorine (F)/(mg/kg) ≤ 10 GB/T 5009.18 Lead (Pb)/(mg/kg) ≤ 2.0 GB 5009.12 Total arsenic (As)/(mg/kg) ≤ 3.0 GB 5009.11 3.4 Microbiological Microbiological to comply with Table 3. Table 3 Microbiological project A sampling scheme and limited (if not specified, are CFU/g expressed) ncm M Testing method The total number of colonies 5 2 10000 30000 GB 4789.2 Coliform 5 2 10 100 GB 4789.3 Plate Count Salmonella 5 0 0/25g - GB 4789.4 Staphylococcus aureus 5 0 0/25g - GB 4789.10 Sampling and processing a sample performed in GB 4789.1. ...

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