GB 2713-2003 Hygienic standard for starch products

This standard specifies the index requirements, food additives, hygienic requirements for production and processing, packaging, labeling, storage and transportation, and inspection methods for starch products. This standard applies to starch products made from cereals, potatoes, beans and other plants as the main raw materials. This standard does not apply to starch made from cereals, potatoes, beans and other plants as the main raw materials. GB 2713-2003 Hygienic Standard for Starch Products GB2713-2003 Standard Download Decompression Password: www.bzxz.net

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This standard replaces GB2713-1996 "Sanitary Standard for Starch Products". Compared with GB2713-1996, the main modifications of this standard are as follows: the standard text format is modified in accordance with GB/T1.1-2000; GB 2713-2003
modifies the structure of the original standard, adds food additives, hygienic requirements for production and processing, packaging, labeling, storage and transportation requirements;
The scope of application has been added with "not applicable to starch made from cereals, potatoes, beans and other plants as the main raw materials"; the sulfur dioxide residue index has been added; the requirements for factory microbial indicators have been deleted;
The name of the revised standard is "Sanitary Standard for Starch Products". From the date of implementation of this standard, GB2713--1996 will be abolished at the same time. This standard is proposed and managed by the Ministry of Health of the People's Republic of China. The drafting units of this standard: Beijing Center for Disease Control and Prevention, Chongqing Food Hygiene Supervision and Inspection Institute, Shandong Food Hygiene Supervision and Inspection Institute.
The main drafters of this standard are: Ding Xiuying, Zhang Ze, He Zhongchen, Wang Guichun, Liang Jin, Zhang Zheng, Cui Chunming. The previous versions of the standards replaced by this standard are: -GB2713-1981, GB 2713-1996. 1 Scope
Sanitary standard for starch products
GB 2713-2003
This standard specifies the index requirements, food additives, hygienic requirements for production and processing, hygienic requirements and inspection methods for packaging, labeling, storage and transportation of starch products.
This standard applies to starch products made from cereals, potatoes, beans and other plants as the main raw materials. This standard does not apply to starch made from cereals, potatoes, beans and other plants as the main raw materials. 2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For any dated referenced document, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, parties to an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For any undated referenced document, the latest version shall apply to this standard. GB2760 Hygienic Standard for the Use of Food Additives GB/T4789.23 Food Hygiene Microbiology Cold Food and Bean Products Inspection GB/T5009.34 Determination of Sulfite in Food GB/T5009.53 Analytical Methods for Hygienic Standards of Starch Products GB14881 General Hygienic Specifications for Food Enterprises
3 Index Requirements
3.1 Raw Material Requirements
Should comply with the relevant standards and relevant regulations. 3.2 Sensory Indicators
Have the inherent shape and color of each variety, no sourness, no stickiness, no mold, no deterioration, no odor, no impurities, and no sandiness in the mouth. 3.3 Physical and Chemical Indicators
Physical and chemical indicators shall comply with the provisions of Table 1.
Table 1 Physical and Chemical Indicators
Total Arsenic (As)/(mg/kg)
Lead (Pb)/(mg/kg)
Aflatoxin B/(μg/kg)
Residual Sulfur Dioxide
3.4 ​​Microbiological Indicators
Microbiological Indicators 1 shall comply with the provisions of Table 2. 1) Microbiological indicators are only applicable to instant starch products that are directly ingested. Refers to
According to GB2760
GB 2713—2003
Total Colony Count/(cfu/g)
Eliminococcus/(MPN/100g)
Pathogenic Bacteria (Salmonella, Shigella, Staphylococcus aureus) 4 Food Additives
Table 2 Microbiological Indicators
The quality of food additives shall comply with the corresponding standards and relevant regulations. 4.1
4.2 The types and usage of food additives shall comply with the provisions of GB2760. 5 Hygienic requirements for the production and processing process
Shall comply with the provisions of GB14881.
6 Packaging
The packaging containers and materials shall comply with the corresponding hygiene standards and relevant regulations. 7 Labeling
The labeling requirements for the finalized packaging shall comply with relevant regulations. 8 Storage and transportation
8.1 Storage
No detection
The product should be stored in a dry and well-ventilated place. It shall not be stored together with toxic, harmful, odorous, volatile, and corrosive items. 8.2 Transportation
When transporting the product, avoid sun exposure and rain. It shall not be mixed with toxic, harmful, odorous or items that affect product quality. 9 Inspection method
9.1 Sensory index
Take more than 50g of the sample and place it in a clean white porcelain plate. Visually inspect the color, smell and taste under natural light. The color should meet the requirements of 3.2.
9.2 Total arsenic, lead and aflatoxin B
Determine according to the method specified in GB/T5009.53. 9.3 Residual sulfur dioxidewww.bzxz.net
Determine according to the method specified in GB/T5009.34. 9.4 Total colony count, coliform group and pathogenic bacteria should be inspected according to the method specified in GB/T4789.23.
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