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GB 19640-2016 English PDF (GB 19640-2005)

GB 19640-2016_English: PDF (GB19640-2016)
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GB 19640-2016English70 Add to Cart 0--9 seconds. Auto-delivery Hygienic standard for breakfast cereal Valid GB 19640-2016
GB 19640-2005English70 Add to Cart 0--9 seconds. Auto-delivery Hygienic standard for breakfast cereal Obsolete GB 19640-2005


BASIC DATA
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Older Standard (superseded by this standard) GB 19640-2005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

BASIC DATA
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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