GB 7099-2015 (GB7099-2015) & related versions
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GB 7099-2015
GB
NATIONAL STANDARD OF
THE PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard - Pastry and Bread
糕点, 面包
ISSUED ON. SEPTEMBER 22, 2015
IMPLEMENTED ON. SEPTEMBER 22, 2016
Issued by. National Health and Family Planning Commission of the
People 's Republic of China
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Table of Contents
Foreword ... 3
1 Scope ... 4
2 Terms and definitions ... 4
3 Technical requirements ... 4
Foreword
This Standard replaces GB 7099-2003 Hygienic standard for pastry and
beard.
Compared with GB 7099-2003, the main changes in this Standard are as
follows.
- modified the standard’s name to “National Food Safety Standard Pastry
and Bread”;
- modified the scope;
- modified the terms and definitions;
- modified the sensory requirements;
- modified the physical and chemical indicators;
- modified the microbiological indicators.
National Food Safety Standard - Pastry and Bread
1 Scope
This Standard applies to pastry and bread.
2 Terms and definitions
2.1 pastry
the food that takes one or more kinds of cereal, bean, potato, oil, sugar, egg,
etc. as main raw materials, with or without the addition of other raw materials,
by modulation, molding, cooking and other processes, as well as the food
added into cream, protein, cocoa, jam on the product surface before or after it
is cooked
2.2 bread
the food that takes wheat flour, yeast, water as main raw materials, with or
without the addition of other raw materials, by stirring, fermentation, shaping,
proofing, cooking, as well as the food added into cream, protein, cocoa, jam
on the product surface before or after it is cooked
3 Technical requirements
3.1 Requirements for raw material
The raw material shall comply with corresponding food standard and relevant
provisions.
3.2 Sensory requirements
The sensory requirements shall comply with Table 1.
Table 1 -- Sensory requirements
Item Requirements Inspection method
Color With the normal color that the product should have
Place the sample in a white
porcelain dish, observe the color
and state under natural light, and
check for any foreign material.
Smell it. Taste it after rinsing the
mouth with warm boiled water.
Taste, smell With the smell and taste that the product should have, without odor
State No mildew, no insects or other normally visible foreign material
......
GB 7099-2003
GB
National Standard
of the People’s Republic of China
ICS 67.060
C 53
Replacing GB 7099-1998
Hygienic Standard for Pastry and Bread
ISSUED ON. SEPTEMBER 24, 2003
IMPLEMENTED ON. MAY 1, 2004
Jointly issued by. Ministry of Health of the People's Republic of China;
Standardization Administration (SAC) of the People’s
Republic of China.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative References ... 4
3 Terms and Definitions ... 4
4 Index Requirements ... 5
5 Food Additives ... 6
6 Hygienic Requirements of Production Process ... 6
7 Packing ... 6
8 Labeling ... 6
9 Storage and Transportation ... 6
10 Inspection Methods ... 6
Foreword
All text of this Standard is compulsory.
This Standard replaces GB 7099-1998 "Hygienic standard for pastry and bread".
Compared with GB 7099-1998, the main changes of this Standard are as follows.
— Text format of this Standard was modified in accordance with GB/T 1.1-2000.
— The structure of the original standard is modified; the food additives, hygienic
requirement of production process, packing, labeling, storage and transportation
requirements are added;
— The peroxide value measurement unit, meq/kg, was changed into g/100 g;
— The acid value measurement unit, (KOH) mg/g, was added.
GB 7099-1998 shall be abolished simultaneously, from the implementation date of this
Standard.
This Standard was proposed by and shall be under the jurisdiction of the Ministry of
Health of the People's Republic of China.
Drafting organizations of this Standard. Beijing Centers for Diseases Control and
Prevention (CDC), Tianjin Institute of Food Safety Control and Inspection, Chongqing
Institute of Food Safety Control and Inspection, and Shandong Institute of Food
Safety Control and Inspection.
Chief drafting staffs of this Standard. Meng Xianxi, Zhang Zheng, Hu Yuying, He
Zhongchen, Wang Guichun, Ding Xiuying, and Liang Jin.
The previous editions replaced by this Standard are as follows.
The original standard GBn 145 "Hygienic standard for pastry" was issued for the first
time in 1981; in 1986, GBn 145 was revised into GB 7100 " Hygienic standard for
pastry, biscuit and bread" for the first time, and GB 7099 "Hygienic standard for
decorative cake " was issued for the first time in 1986; in 1998, GB 7099 and GB 7100
were revised again, the hygienic standards for pastry and bread in GB 7099 and GB
7100 are integrated into GB 7099-1998 "Hygienic standard for pastry and bread".
Hygienic Standard for Pastry and Bread
1 Scope
This Standard specifies the index requirements, food additive, hygienic requirements
of production process, packing, labeling, storage and transportation requirements,
and inspection method for pastry and bread.
This Standard is applicable to various pastry and bread which are mainly made of
grains, oils and fats, sugar and egg; which are added with adequate amount of
accessory ingredients, and which are made through procedures like preparing,
molding and baking.
2 Normative References
The following documents contain provisions which, through reference in this text,
constitute provisions of this Standard. For dated reference, subsequent amendments
(excluding corrigenda) or revisions of these publications do not apply. However, all
parties coming to an agreement according to this Standard are encouraged to study
whether the latest edition of these documents is applicable. For undated references,
the latest edition of the normative document referred to applies for this Standard.
GB 2760 Hygienic Standards for Uses of Food Additives
GB/T 4789.24 Microbiological Examination of Food Hygiene - Examination of
candy, cake and candied fruits
GB/T 5009.22 Determination of aflatoxin B1 in foods
GB/T 5009.56 Method for analysis of hygienic standard of pastry
GB 8957 Hygienic specifications of pastry factory
3 Terms and Definitions
For the purposes of this Standard, the following terms and definitions apply.
3.1
Heat-Processing Pastry and Bread
They refer to the pastry and bread of which the heating baking of the processing
Take more than 50g of sample; observe whether its color, odor, taste, and texture
condition are normal; it shall meet the sensory indexes as specified in 4.2; the sample
shall be free from peculiar smell, molding and other exotic pollutants.
10.2 Physiochemical Indexes
10.2.1 Acid value, peroxide value, arsenic and lead
Determined according to the method specified in GB/T 5009.56.
10.2.2 Aflatoxin B1
Determined according to the method specified in GB/T 5009.22.
10.3 Microbe Index
Inspected according to the method specified in GB/T 4789.24.
......
| Standard ID | GB 7099-2015 (GB7099-2015) | | Description (Translated English) | National Food Safety Standard -- Pastry and bread | | Sector / Industry | National Standard | | Classification of Chinese Standard | C53 | | Classification of International Standard | 67.06 | | Word Count Estimation | 5,561 | | Date of Issue | 2015-09-22 | | Date of Implementation | 2016-09-22 | | Older Standard (superseded by this standard) | GB 7099-2003 | | Administrative Organization | National Health and Family Planning Commission | | Regulation (derived from) | PRC National Health and Family Planning Commission 2015 No.8 | | Issuing agency(ies) | National Health and Family Planning Commission of the People's Republic of China | | Summary | This standard applies to pastries and bread. | | Standard ID | GB 7099-2003 (GB7099-2003) | | Description (Translated English) | Hygienic standard for pastry and bread | | Sector / Industry | National Standard | | Classification of Chinese Standard | C53 | | Classification of International Standard | 67.060 | | Word Count Estimation | 4,425 | | Date of Issue | 2003-09-24 | | Date of Implementation | 2004-05-01 | | Older Standard (superseded by this standard) | GB 7099-1998 | | Quoted Standard | GB 2760; GB/T 4789.24; GB/T 5009.22; GB/T 5009.56; GB 8957 | | Drafting Organization | Beijing Center for Disease Control | | Administrative Organization | Ministry of Health | | Regulation (derived from) | Announcement of Newly Approved National Standards No. 11 of 2003 | | Proposing organization | Ministry of Health of the People Republic of China | | Issuing agency(ies) | The People Republic of China Ministry of Health, China National Standardization Management Committee | | Summary | This Chinese standard specifies the pastries, breads index requirements, food additives, health requirements production process, packaging, labeling, storage and transportation requirements and test methods. This standard applies to food, oil, sugar, eggs, etc. as the main raw material, adding the right amount of accessories, through preparation, molding, and other processes made of cooked variety of pastries and bakery products. | | Standard ID | GB 7099-1998 (GB7099-1998) | | Description (Translated English) | Hygienic standard for pastry and bread | | Sector / Industry | National Standard | | Classification of Chinese Standard | C53 | | Classification of International Standard | 67.06 | | Word Count Estimation | 5,546 | | Date of Issue | 1998/4/20 | | Date of Implementation | 1999/1/1 | | Older Standard (superseded by this standard) | GB 7099-1986 | | Regulation (derived from) | Announcement of Newly Approved National Standards 2003 No. 11 | | Proposing organization | Ministry of Health of the People Republic of China | | Issuing agency(ies) | Ministry of Health of the People Republic of China | | Summary | This Standard specifies health requirements and test methods for pastry and Bakery. This Standard is applicable to the main raw material in food, oil, sugar, eggs, etc., based on adding some accessories, through preparation, molding, and other processes made of cooked pastry and Bakery. |
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