GB 4789.24-2024 PDF EnglishUS$75.00 · In stock · Download in 9 seconds
GB 4789.24-2024: National Food Safety Standards - Food Microbiology Testing - Candy, Chocolate and Cocoa Butter Substitute Chocolate and Their Products, Sampling and Sample Processing of Cocoa Products 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 4789.24: Historical versions
Similar standardsGB 4789.24-2024: National Food Safety Standards - Food Microbiology Testing - Candy, Chocolate and Cocoa Butter Substitute Chocolate and Their Products, Sampling and Sample Processing of Cocoa Products---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/GB4789.24-2024 GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National Food Safety Standard - Food Microbiological Examination - Sampling and Sample Treatment of Candy, Chocolate and Cocoa Butter Chocolate and Their Products, Cocoa Products Issued on: FEBRUARY 8, 2024 Implemented on: AUGUST 8, 2024 Issued by. National Health Commission of the People’s Republic of China; State Administration for Market Regulation. Table of ContentsForeword... 3 1 Scope... 4 2 Equipment and Materials... 4 3 Sampling... 4 4 Sample Treatment... 5 5 Inspection... 6ForewordThis Standard serves as a replacement of GB/T 4789.24-2003 Microbiological Examination of Food Hygiene - Examination of Candy, Cake and Preserved Fruit. In comparison with GB/T 4789.24-2003, the main changes are as follows. ---The title of the Standard is modified; ---The scope is modified; ---The equipment and materials are modified; ---The culture medium and reagents are deleted; ---The sampling is modified; ---The sample treatment is modified; ---The inspection method is modified. National Food Safety Standard - Food Microbiological Examination - Sampling and Sample Treatment of Candy, Chocolate and Cocoa Butter Chocolate and Their Products, Cocoa Products1 ScopeThis Standard specifies the sampling and sample treatment methods for candy, chocolate and cocoa butter chocolate and their products, cocoa products. This Standard is applicable to the sampling and sample treatment of candy, chocolate and their products, cocoa butter chocolate and their products, cocoa products (including cocoa replacers).2 Equipment and Materials2.1 Sampling Tools The sampling tools shall be made of stainless steel or other materials of appropriate strength, with smooth surfaces, no gaps, and rounded corners. The sampling tools shall be cleaned and sterilized and kept dry before use. The sampling tools include stirring utensils, sampling spoons, spoons, knives (knives or spatulas), scissors and tweezers, etc. 2.2 Sample Containers The material (such as. glass, stainless steel and plastic, etc.) and structure of the sample containers shall be able to thoroughly ensure the original state of the sample. Containers and lids shall be clean, sterile and dry. The sample containers, which shall be of sufficient volume, include sampling bags, sampling tubes and sampling bottles, etc. 2.3 Other Supplies Include alcohol lamps, thermometers, aluminum foils, sealing films, markers and sampling registration forms, etc.3 Sampling3.1 Sampling Principle and Sampling Scheme The sampling principle and sampling scheme shall comply with the stipulations of GB 4789.1. The number of sampling pieces n shall comply with the requirements of relevant food safety ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al. |
