GB 19640-2016_English: PDF (GB19640-2016)
Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
GB 19640-2016 | English | 70 |
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Hygienic standard for breakfast cereal
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GB 19640-2016
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GB 19640-2005 | English | 70 |
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Hygienic standard for breakfast cereal
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GB 19640-2005
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Standard ID | GB 19640-2016 (GB19640-2016) | Description (Translated English) | Hygienic standard for breakfast cereal | Sector / Industry | National Standard | Classification of Chinese Standard | X09 | Word Count Estimation | 4,493 | Date of Issue | 2016-12-23 | Date of Implementation | 2017-06-23 | Older Standard (superseded by this standard) | GB 19640-2005 | Regulation (derived from) | National Health and Family Planning Commission Notice No.17 of 2016 | Standard ID | GB 19640-2005 (GB19640-2005) | Description (Translated English) | Hygienic standard for breakfast cereal | Sector / Industry | National Standard | Classification of Chinese Standard | C53 | Classification of International Standard | 67.020 | Word Count Estimation | 7,769 | Date of Issue | 2005-01-25 | Date of Implementation | 2005-10-01 | Quoted Standard | GB 2760 | Drafting Organization | Beijing Center for Disease Control | Administrative Organization | Ministry of Health | Regulation (derived from) | Announcement of Newly Approved National Standards No. 3, 2005 (No. 77 overall) | 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 type of health indicators cereal requirements and test methods as well as food additives, processing, packaging, labeling, transportation and storage hygiene requirements. This standard applies to oats, barley, wheat, buckwheat, corn, rice, wheat and other cereals as main raw material consumption instant or heating food packaging stereotypes. |
GB 19640-2016
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard –
Reconstituted Grain Products
ISSUED ON. DECEMBER 23, 2016
IMPLEMENTED ON. JUNE 23, 2017
Issued by. National Health and Family Planning Commission of PRC;
China Food and Drug Administration.
3. No action is required - Full-copy of this standard will be automatically &
immediately delivered to your EMAIL address in 0~60 minutes.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Terms and Definitions ... 4
3 Technical Requirements ... 4
Foreword
This Standard replaced GB 19640-2005 Hygienic Standard for Breakfast Cereal.
Compared with GB 19640-2005, this Standard has the major changes as follows.
--- Modify the standard name as “National Food Safety Standard – Reconstituted
Grain Products”;
--- Modify the scope;
--- Modify the terms and definitions;
--- Modify the physical and chemical indicators;
--- Modify the microbial indicators.
National Food Safety Standard –
Reconstituted Grain Products
1 Scope
This Standard is applicable to the prepackaged reconstituted grain products taking the
grain and other starch as the major raw materials.
2 Terms and Definitions
2.1 Reconstituted grain products
The food taking grain or other starch as the major raw materials, adding or not adding
auxiliary materials; processed through the cooking and/or drying technologies; can be
edible after directly reconstituting or after reconstituting and heating; such as cereal,
sesame paste, lotus seed soup, lotus root starch, bean past, porridge, etc.
3 Technical Requirements
3.1 Requirements for raw materials
The raw materials shall conform to the corresponding food standards and relevant
provisions.
3.2 Sensory requirements
The sensory requirements shall conform to the provisions of Table 1.
Table 1 -- Sensory Requirements
Items Requirements Test Methods
Color and luster Have the due color and luster of the products Take appropriate amount of specimen onto the
clean white dish (porcelain dish or similar
container), check under natural light without
foreign matters. Smell the odor, use warm water
to wash mouth; taste it after reconstituting or
reconstituting and heating
Taste and smell Have the due taste and smell of the products, is odorless
State
No mildew, no normally visible
foreign matters. After
reconstituting, it is in the viscous
or solid-liquid mixed sate
......
GB 19640-2005
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.020
C 53
Hygienic Standard for Breakfast Cereal
ISSUED ON. JANUARY 25, 2005
IMPLEMENTED ON. OCTOBER 1, 2005
Issued by. Ministry of Health;
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 Production process ... 6
7 Marking ... 6
8 Packaging ... 6
9 Storage and transportation ... 6
10 Inspection methods ... 6
Foreword
Full-text of this Standard is compulsory.
This Standard shall be implemented from October 1, 2005, with one-year transition
period. For the products that were produced before October 1, 2005 and meet the
requirements of corresponding standards are allowed to be marketed until September
30, 2006.
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 Centre for Diseases Control and
Prevention, Tianjin Municipal Sanitary and Anti-epidemic Station, Chongqing
Municipal Sanitary and Anti-epidemic Station, Guangzhou Sanitation and
Anti-epidemic Station, Jilin Sanitation and Anti-epidemic Station, Heilongjiang
Sanitation and Anti-epidemic Station, Nanjing Wang's Food Co., Ltd., Vitamax Food
Beverages (Fujian) Co., Ltd. AND Kellogg (China) Co., Ltd.
Chief drafting staffs of this Standard. Ding Xiuying, Wu Guihong, Wu Jun, Chen
Shaojuan, Bi Jiandong, Ma Huilai and Tian Changying.
Hygienic Standard for Breakfast Cereal
1 Scope
This Standard specifies the breakfast cereal’s hygienic indexes and inspection
methods AND hygienic requirements of food additives, production process, packaging,
marking, storage and transportation.
This Standard is applicable to the instant or heating-edible stereotype-packaged food
that are made of wheat cereal as the major raw materials, including oat, barley, wheat,
buckwheat, corn and rice.
2 Normative References
The following standards contain provisions which, through reference in this text,
constitute provisions of this Standard. For dated reference, the subsequent
amendments (excluding corrigendum) or revisions of these publications do not apply.
However, the parties who enter into agreement based on this Standard are
encouraged to investigate the possibility of applying the most recent editions of the
standards. For undated references, the latest edition of the normative document
referred to applies.
GB 2760 Hygienic Standards for Uses of Food Additives
GB/T 4789.33 Microbiological examination of food hygiene - Examination of cereal,
fruit and vegetable
GB/T 5009.3 Determination of moisture in foods
GB/T 5009.11 Determination of Total Arsenic and Abio-arsenic in Food
GB/T 5009.12 Determination of lead in foods
GB/T 5009.22 Determination of aflatoxin B1 in foods
GB 7718 General standard for the labeling of prepackaged foods
GB 14881 General Hygienic Regulation for Food Enterprises
3 Terms and Definitions
For the purposes of this Standard, the following terms and definitions apply.
It shall be determined according to the method specified in GB/T 5009.3.
10.2 Total arsenic
It shall be determined according to the method specified in GB/T 5009.11.
10.3 Lead
It shall be determined according to the method specified in GB/T 5009.12.
10.4 Aflatoxin B1
It shall be determined according to the method specified in GB/T 5009.22.
10.5 Aerobic bacteria count, coliform bacteria, pathogenic bacteria, mould
It shall be inspected according to the method specified in GB/T 4789.33.
......
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