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SN/T 1122: Historical versions
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| SN/T 1122-2017 | English | 209 |
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RuIes for the quarantine of processed vegetables for import and export
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| SN/T 1122-2002 | English | 239 |
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Rules for the quarantine of processed vegetables for entry and exit
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Basic data
| Standard ID | SN/T 1122-2017 (SN/T1122-2017) |
| Description (Translated English) | RuIes for the quarantine of processed vegetables for import and export |
| Sector / Industry | Commodity Inspection Standard (Recommended) |
| Classification of Chinese Standard | X26 |
| Word Count Estimation | 9,921 |
| Date of Issue | 2017-11-07 |
| Date of Implementation | 2018-06-01 |
| Older Standard (superseded by this standard) | SN/T 1122-2002 |
| Quoted Standard | SN/T 0230.1; SN/T 0301; SN/T 0626; SN/T 1848 |
| Regulation (derived from) | National-Quality-Inspection-Accrediatation (2017) 481 |
| Issuing agency(ies) | General Administration of Customs |
| Summary | This standard stipulates the quarantine method and result judgment of inbound and outbound processed vegetables. This standard applies to the entry and exit quarantine of frozen vegetables, dehydrated vegetables, pickled vegetables, boiled vegetables, etc. |
SN/T 1122-2017: RuIes for the quarantine of processed vegetables for import and export
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RuIes for the quarantine of processed vegetables for import and export
People's Republic of China entry and exit inspection and quarantine industry standards
Replace SN/T 1122-2002
Quarantine regulations for import and export processed vegetables
Released on.2017-11-07
2018-06-01 implementation
People's Republic
The General Administration of Quality Supervision, Inspection and Quarantine issued
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard replaces SN/T 1122-2002 "Inspection and Quarantine Regulations for Import and Export Vegetables".
Compared with SN/T 1122-2002, the main technical changes of this standard are as follows.
--- Increased boiled vegetables in the range;
--- Increased quarantine basis, quarantine supervision and management, sample and data preservation, information reporting and other terms;
--- Added an informative appendix "Flower Flow Chart for In and Out Processed Vegetables".
This standard is proposed and managed by the National Certification and Accreditation Administration.
This standard was drafted. Jiangsu Entry-Exit Inspection and Quarantine Bureau of the People's Republic of China.
The main drafters of this standard. Wei Houde, Sha Tianhui, Zhang Lianjun, Cai Qian, Yan Yunqing, Liu Tianhong, Zhang Nianhai, Li Weiming.
The previous versions of the standards replaced by this standard are.
---SN/T 1122-2002.
Quarantine regulations for import and export processed vegetables
1 Scope
This standard stipulates the quarantine method and result judgment of inbound and outbound processed vegetables.
This standard applies to the entry and exit quarantine of frozen vegetables, dehydrated vegetables, pickled vegetables, boiled vegetables, etc.
2 Normative references
The following documents are indispensable for the application of this document. For dated references, only the dated version applies to this article.
Pieces. For undated references, the latest edition (including all amendments) applies to this document.
SN/T 0230.1 Inspection procedures for dehydrated vegetables for import and export
SN/T 0301 Export Salted Vegetables Inspection Procedure
SN/T 0626 Import and export quick-frozen vegetables inspection procedures
SN/T 1848 Plant Pest Identification Specification
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Processed vegetables processedvegetable
Various vegetables made by freezing, dehydrating, pickling, and boiled.
3.2
Frozen vegetables frozenvegetable
Vegetable vegetables are processed, washed (blanched), cooled, and frozen to form a variety of vegetables.
3.3
Dehydrated vegetables air-driedvegetable; frozen-driedvegetable
Various dried vegetables processed by natural air drying, high temperature dehydration or low temperature vacuum dehydration.
3.4
Pickled vegetables pickledvegetable
Various vegetables processed by pickling with salt or salt juice, sugar or sugar juice or other various marinades.
3.5
Boiled vegetables boiledvegetable
Various vegetables made by pre-cooking, filling liquid filling, sealing, sterilization and other processes.
3.6
Quarantine lot
The same variety, the same means of transport, from or to the same place, the same consignor or consignee, at the same time the goods are shipped or inbound.
3.7
Pest pests
Any species, strain, or biotype of a plant, animal, or pathogen that is harmful to a plant or plant product.
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