SB/T 10294-2012 PDF EnglishUS$150.00 · In stock · Download in 9 seconds
SB/T 10294-2012: Salted pork Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedure Status: Valid SB/T 10294: Historical versions
Similar standardsSB/T 10294-2012: Salted pork---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/SBT10294-2012SB DOMESTIC TRADE INDUSTRY STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA ICS 67.120.10 X 22 Record No.. 37214-2012 Replacing SB/T 10294-1998 Salted pork 腌猪肉 Issued on: AUGUST 1, 2012 Implemented on: NOVEMBER 1, 2012 Issued by. People's Republic of China Ministry of Commerce Table of ContentsForeword ... 3 1 Scope ... 4 2 Normative references ... 4 3 Terms and definitions ... 5 4 Raw materials, excipients and food additives ... 5 5 Technical requirements ... 6 6 Inspection methods ... 7 7 Inspection rules ... 8 8 Labels, marks, packaging, storage, transport and sales ... 9 9 Recall ... 10ForewordThis Standard was drafted in accordance with the rules given in GB/T 1.1-2009. This Standard replaces SB/T 10294-1998 "Salted pork". Compared with SB/T 10294-1998, the main changes in this Standard are as follows. - added the requirements for raw materials; - specified the description on the use of food additives; - added the terms and definitions; - changed the provisions on sampling method by using more reasonable provisions of GB/T 9695.19; - highlighted the requirements of health indicators, and list the limits as those that shall meet the requirements of GB 2730 and GB 2760; - physical and chemical indicators listed volatile nitrogen, water, salt and other indicators that mainly reflect the quality of salted meat; - improved inspection and judgment requirements. This Standard was proposed by China Business Federation. This Standard shall be under the jurisdiction of People's Republic of China Ministry of Commerce. The drafting organizations of this Standard. Zhejiang Jinnian Food Co., Ltd., Guangzhou Huang Shanghuang Group Co., Ltd., Hangzhou Dakang Salted Food Co., Ltd., Fujian Wanlixiang Food Industry & Trade Co., Ltd., Hangzhou Xiaolaida Agricultural Development Group Co., Ltd., Guangdong Zhenmei Food Group Co., Ltd., China Business Federation Commercial Standards Center, China Meat Association. Main drafters of this Standard. Tong Zhibing, Liu Yongqiang, Wang Pengcheng, Zhuang Peirui, Wang Weiqiang, Yan Hongbing, Wang Jianyong, Liu Zhenyu. Version of standard substituted by this Standard is. - SB/T 10294-1998. Salted pork1 ScopeThis Standard specifies the terms and definitions, raw materials, excipients and food additives, technical requirements, inspection methods, inspection rules, labels and marks, packaging, transport, storage, sales and recall requirements of salted pork. This Standard is applicable to the production, inspection and sales for the product defined in 3.1.2 Normative referencesThe following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. GB/T 191, Packaging and storage marks GB 2730, National Food Safety Standard - Cured meat products GB 2760, National Food Safety Standard - Standards for Uses of Food Additives GB/T 5009.11, Determination of total arsenic and abio-arsenic in food GB 5009.12, Method for determination of lead in food GB/T 5009.15, Determination of cadmium in foods GB/T 5009.17, Method for determination of total mercury in foods GB/T 5009.37, Method for analysis of hygienic standard of edible oils GB/T 5009.44, Method for analysis of hygienic standard of meat and meat products GB 5461, Edible salt GB 5749, Sanitary standard for drinking water GB 7718, General standard for the labeling of prepackaged foods GB 9695.8, Meat and meat products - Determination of chloride content6 Inspection methods6.1 Sampling method Extract samples according to the methods specified in GB/T 9695.19. 6.2 Appearance and senses 6.2.1 Appearance, color, tissue state Visual inspection, identification with hand touching. 6.2.2 Flavor Insert the specified product part with a bamboo stick and smell the bamboo stick immediately after pulling out. 6.3 Volatile base nitrogen Determine according to the method specified in GB/T 5009.44. 6.4 Moisture Determine according to the method specified in GB/T 9695.15. 6.5 Edible salt Determine according to the method specified in GB/T 9695.8. 6.6 Peroxide value Determine according to the method specified in GB/T 5009.37. 6.7 Lead Determine according to the method specified in GB 5009.12. 6.8 Cadmium Determine according to the method specified in GB/T 5009.15. 6.9 Acid price Determine according to the method specified in GB 2730. 6.10 Total mercury Determine according to the method specified in GB/T 5009.17. 7.5.1 Determination and reinspection of exit-factory inspection 7.5.1.1 When all exit-factory inspection items meet the requirements of this Standard, it shall be accepted. 7.5.1.2 When two items of exit-factory inspection items (including two items) do not meet this Standard, it shall double sampling for reinspection. Should one fail in the reinspection, this batch of products shall be rejected. 7.5.2 Determination and reinspection of type inspection 7.5.2.1 When all type inspection items meet the requirements of this Standard, it shall be accepted. 7.5.2.2 When type inspection items (not exceeding three items including three, excluding the total number of colonies, coliforms or commercial sterility) do not meet this Standard, it shall double sampling for reinspection. Should one item in reinspection fail to meet this Standard, this batch of products shall be rejected. When more than three items fall to meet this Standard, the reinspection shall not be performed and this batch of products shall be rejected.8 Labels, marks, packaging, storage, transport andsales 8.1 Labels and marks The pre-packaged label shall comply with the provisions of GB 7718, and the packaging and transport mark shall comply with the provisions of GB/T 191. 8.2 Packaging 8.2.1 Pre-packaging and packaging materials shall comply with relevant national food safety requirements and relevant regulations. 8.2.2 The outer packaging carton shall be intact and firm. 8.3 Transport Prevent sun and rain during transport. Transportation means shall be clean and dry. Frozen salted pork shall be refrigerated and transported below -15°C. It shall not be mixed with pollutants or harmful substances. 8.4 Storage The warehouse shall be ventilated, dry, and shall not be mixed with odors and hazardous materials. The split salted pork shall be stored at 0°C~4°C, and the ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al. Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of English version of SB/T 10294-2012 be delivered?Answer: The full copy PDF of English version of SB/T 10294-2012 can be downloaded in 9 seconds, and it will also be emailed to you in 9 seconds (double mechanisms to ensure the delivery reliably), with PDF-invoice.Question 2: Can I share the purchased PDF of SB/T 10294-2012_English with my colleagues?Answer: Yes. The purchased PDF of SB/T 10294-2012_English will be deemed to be sold to your employer/organization who actually paid for it, including your colleagues and your employer's intranet.Question 3: Does the price include tax/VAT?Answer: Yes. 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