GB 14884-2016 PDF EnglishUS$70.00 · In stock · Download in 9 seconds
GB 14884-2016: National Food Safety Standard -- Preserved Fruits Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedure Status: Valid GB 14884: Historical versions
Similar standardsGB 14884-2016: National Food Safety Standard -- Preserved Fruits---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB14884-2016GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National Food Safety Standard – Preserved Fruits Issued on. JULY 31, 2016 Implemented on. MARCH 1, 2017 Issued by. National Health and Family Planning Commission of the People’s Republic of China; China Food and Drug Administration. Table of ContentsForeword... 3 1 Application Scope... 4 2 Terms and Definitions... 4 3 Technical Requirements... 4ForewordThis Standard replaces GB 14884-2003, Hygienic Standard for Preserved Fruits. Compared with GB 14884-2003, the major changes of this Standard are as follows. -- the standard name is changed into “National Food Safety Standard – Preserved Fruits”; -- the application scope is changed; -- the terms and definitions are changed; -- the raw material requirements are changed; -- the sensory requirements are changed; -- the physical-chemical indexes are changed; -- the microorganic indexes are changed. National Food Safety Standard – Preserved Fruits1 Application ScopeThis Standard applies to all types of preserved fruits.2 Terms and Definitions2.1 preserved fruit product which is made with fruits and vegetables as the principal raw materials, and by adding (or not adding) food additives and other supplements, and curing (or not curing) with sugar or honey or salt, including sugar cured type, dried type, candied type, activated type, preserved fruit cake type, preserved fruit roll type and so on.3 Technical Requirements3.1 Raw material requirements Raw materials shall be as specified in relevant food standards and related stipulations. 3.2 Sensory requirements Sensory requirements shall be as specified in Table 1. 3.3 Contamination limit and mycotoxins limit 3.3.1 Contamination limit shall be as specified in GB 2762. 3.3.2 Mycotoxins limit shall be as specified in GB 2761. 3.4 Microorganic limit 3.4.1 Pathogenic bacteria limit shall meet the provisions on ready-to-eat products of vegetable and fruit in GB 29921. 3.5 Food additives Use of food additives shall be as specified in GB 2760. 3.6 Pesticide residue limit Pesticide residue limit shall be as specified in GB 2763. ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al. 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