GB/T 8937-2023 PDF English
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Name of Chinese Standard | Status |
| GB/T 8937-2023 | English | 170 |
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Edible animal fat - Lard
| Valid |
| GB/T 8937-2006 | English | 399 |
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Edible lard
| Obsolete |
| GB/T 8937-1988 | English | 239 |
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Edible lard
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GB/T 8937-2023: PDF in English (GBT 8937-2023) GB/T 8937-2023
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.120.10
CCS X 14
Replacing GB/T 8937-2006
Edible Animal Fat - Lard
ISSUED ON: MARCH 17, 2023
IMPLEMENTED ON: OCTOBER 1, 2023
Issued by: State Administration for Market Regulation;
Standardization Administration of the People’s Republic of China.
Table of Contents
Foreword ... 3
1 Scope ... 5
2 Normative References ... 5
3 Terms and Definitions ... 5
4 Requirements for Raw Materials and Processing ... 6
5 Technical Requirements ... 6
6 Net Content ... 7
7 Inspection Methods ... 7
8 Inspection Rules ... 8
9 Marking, Packaging, Transportation and Storage ... 9
Appendix A (informative) Main Fatty Acid Composition of Edible Lard ... 10
Bibliography ... 11
Edible Animal Fat - Lard
1 Scope
This document specifies the requirements for raw materials and processing, technical
requirements, net content, inspection rules, marking, packaging, transportation and storage
requirements for edible lard, and describes the inspection methods corresponding to the
technical requirements.
This document is applicable to the production of edible lard.
2 Normative References
The contents of the following documents constitute indispensable clauses of this document
through the normative references in the text. In terms of references with a specified date, only
versions with a specified date are applicable to this document. In terms of references without a
specified date, the latest version (including all the modifications) is applicable to this document.
GB/T 191 Packaging - Pictorial Markings for Handling of Goods
GB 5009.227 National Food Safety Standard - Determination of Peroxide Value in Food
GB 5009.229 National Food Safety Standard - Determination of Acid Value in Food
GB 5009.236 National Food Safety Standard - Animal and Vegetable Fats and Oils -
Determination of Moisture and Volatile Matter
GB/T 8873 Terminology of Grain and Oils - Oils and Fats Industry
GB/T 12766 Animal Fat and Oil - Determination of Melting Point
GB/T 15688 Animal and Vegetable Fats and Oils - Determination of Insoluble Impurities
Content
GB/T 17236 Operating Procedures of Livestock and Poultry Slaughtering - Pig
JJF 1070 Rules of Metrological Testing for Net Quantity of Products in Prepackages with Fixed
Content
3 Terms and Definitions
What is defined in GB/T 8873, and the following terms and definitions are applicable to this
document.
In accordance with the method specified in GB 5009.227, conduct the determination.
7.2.4 Melting point
In accordance with the method specified in GB/T 12766, conduct the determination.
7.2.5 Insoluble impurities
In accordance with the method specified in GB/T 15688, conduct the determination.
7.3 Net Content
In accordance with the method specified in JJF 1070, conduct the testing.
8 Inspection Rules
8.1 Group Batch
When used as pre-packaged food, the products produced on the same day or in the same shift
are considered as one batch; when used as bulk food raw materials to be loaded in whole cans,
the whole can of products is considered as one batch.
8.2 Sampling
Each batch of products shall be randomly and evenly sampled, and the sample size is not less
than 500 g.
8.3 Exit-factory Inspection
8.3.1 Before exiting the factory, each batch of products shall be inspected, and those that pass
the inspection can be allowed to exit the factory.
8.3.2 The exit-factory inspection items are: sensory requirements, net content, moisture and
volatile matter.
8.4 Type Inspection
8.4.1 Normally produced products shall be subject to type inspection every six months. When
one of the following circumstances occurs, type inspection shall also be carried out:
a) When the product is finalized and put into production;
b) When key processes are changed;
c) When the production is resumed after being suspended for more than three months;
d) When requested by relevant national competent departments.
8.4.2 Type inspection items are all items specified in Chapter 5 and Chapter 6.
8.5 Determination Rules
If the results of all the inspection items comply with the requirements of this document, the
batch shall be determined as qualified. If one or more indexes fail to comply with the
requirements of this document, double sampling of the same batch of products can be carried
out for a re-inspection of the non-conforming items. If the re-inspection results are qualified,
the batch shall be determined as qualified; if one or more indexes in the re-inspection results
still do not comply with the requirements of this document, then, the batch of products shall be
determined as disqualified.
9 Marking, Packaging, Transportation and Storage
9.1 Marking
The pictorial markings for handling of products shall comply with the stipulations of GB/T 191.
On the product label, the attribute of the product itself “edible lard” and its corresponding grade
shall be indicated.
9.2 Packaging
The packaging shall be clean, firm, undamaged and tightly sealed. It shall not cause
contamination to the product, and shall be convenient for loading, unloading, warehousing and
transportation. The packaging materials and containers shall comply with the relevant national
standards and industry standards.
9.3 Transportation
Vehicles that comply with the hygienic requirements shall be used for transportation, which
shall not be exposed to rain or the sun. It is strictly forbidden to mix and transport items that
are toxic, harmful, smelly or may affect product quality.
9.4 Storage
It shall be stored in a hygienic, cool, dry and light-proof finished-product warehouse, and shall
not be stored together with harmful or toxic items. Special attention shall be paid to avoid items
with peculiar smell.
If the product’s expiration date depends on certain special conditions, it shall be indicated on
the label.
......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.
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