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GB 19295-2021 (GB19295-2021)

Chinese standards (related to): 'GB 19295-2021'
Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)See DetailStatusGoogle Book
GB 19295-2021English110 Add to Cart 0--3 minutes. Auto immediate delivery. National Food Safety Standard - Quick-frozen noodles and prepared foods GB 19295-2021 Valid GB 19295-2021
GB 19295-2011English239 Add to Cart 3 days Frozen pastry products of national food safety standards GB 19295-2011 Obsolete GB 19295-2011
GB 19295-2003English319 Add to Cart 3 days Hygienic standard for quick-frozen and pre-packed food made of wheat flour and rice [including MODIFICATION 1] GB 19295-2003 Obsolete GB 19295-2003


   
BASIC DATA
Standard ID GB 19295-2021 (GB19295-2021)
Description (Translated English) National Food Safety Standard - Quick-frozen noodles and prepared foods
Sector / Industry National Standard
Classification of Chinese Standard C53
Classification of International Standard 67.020
Word Count Estimation 4,495
Date of Issue 2021-09-07
Date of Implementation 2022-03-07
Issuing agency(ies) National Health Commission of the People's Republic of China, State Administration for Market Regulation


GB 19295-2021: PDF in English
GB 19295-2021
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard -
Quick-frozen noodles and prepared foods
速冻面米与调制食品
ISSUED ON: SEPTEMBER 07, 2021
IMPLEMENTED ON: MARCH 07, 2022
Issued by: National Health Commission of the PRC;
State Administration for Market Regulation.
Table of Contents
Foreword ... 3 
1 Scope ... 4 
2 Terms and definitions ... 4 
3 Technical requirements ... 4 
4 Others ... 6 
National Food Safety Standard -
Quick-frozen noodles and prepared foods
1 Scope
This Standard applies to quick-frozen noodles and quick-frozen prepared foods;
but not to quick-frozen animal aquatic products.
2 Terms and definitions
2.1 Quick-frozen noodle foods
Quick-frozen foods made after processing, molding, etc. from one or more
grains such as wheat, rice, corn, and miscellaneous grains and their products
as raw materials, or with fillings/ingredients.
2.2 Quick-frozen prepared foods
Quick-frozen foods made after preparing, processing, molding, etc. from one or
more of grains, beans, potatoes, livestock and poultry meat, eggs, raw milk,
aquatic products, fruits and vegetables, edible fungi as raw materials, or with
fillings/ingredients.
2.3 Raw products
Ready-to-eat or non-ready-to-eat quick-frozen foods which have not been
heated to maturity before freezing.
2.4 Cooked products
Ready-to-eat or non-ready-to-eat quick-frozen foods which have been heated
to maturity before freezing.
3 Technical requirements
3.1 Raw material requirements
The raw materials shall meet the corresponding food standards and relevant
regulations.
3.2 Sensory requirements
......