GB 19300-2003 Hygienic standard for baked and fried foods

This standard specifies the index requirements, food additives, hygienic requirements and inspection methods for roasted and fried foods. This standard applies to foods made from fruit and vegetable seeds, kernels, nuts, etc. as the main raw materials, with or without auxiliary materials, and fried or roasted. GB 19300-2003 Hygienic Standard for Roasted and Fried Foods GB19300-2003 Standard download decompression password: www.bzxz.net

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CB 19300—20C3
This standard is issued and managed by the Ministry of Health of the People's Republic of China. The relevant units of this standard are: Anhui Provincial Health and Epidemic Prevention Station, Jiangxi Provincial Food Hygiene Supervision and Inspection Institute, Jiangxi Provincial Health and Epidemic Prevention Station, Gansu Province Health and Epidemic Prevention Station, Xinwen Autonomous Region Food and Epidemic Prevention Station, Gongning Health Supervision Institute, Tianqiu City Health and Epidemic Prevention Institute. The main drafters of this standard are: Jiao Xunkai, Bo Yancun, Liu Cuiying, Xiaping, Liu Mingwen, Sanjiatai, Zhun Chunming 1 Scope
Hygiene standard for baked and fried food
GH1930C—2003
This standard specifies the index requirements for baked and fried food, food additives, production process requirements and inspection methods. This standard is applicable to foods with fruits, nuts, and other foods as main ingredients, with or without added auxiliary ingredients, and cooked or roasted. 2 Normative references || tt || The following documents become clauses of this standard through reference in this standard. For referenced documents with a specified date, all subsequent amendments (excluding amendments) or revisions are not applicable to this standard. However, the parties involved in the standardization study whether the latest version of this document can be used. For referenced documents without a specified date, their The latest version applies to this standard, G2760 Foods approved for use 1 Standard
Food Standard Pool
G/Industry 4723.33 Food Biological Inspection Cereals and Vegetables Inspection: 15/530,22 Determination of Typical Toxins in Foods: GB/T 5009.37 Edible Oil Hygiene Standard Method G: 488) General Hygiene Specification for Food Enterprises 3 Index Requirements
3.1 Raw Material Requirements
Should comply with the corresponding standards and relevant regulations. 3.2 Food Quality Requirements
It should have the appearance inherent in fruits, seeds, nuts, nuts, etc., and should also have a good smell, a smooth taste, and no sour or rancid smell. No foreign matter, changes, or other abnormalities.
3.3 Physical and Chemical Indicators
The physical and chemical indicators should comply with the provisions of Table:.
Table 1 Physical and chemical indicators
Level KH>/(:ug/fat!
Blood chemical/g(g fat
All toxic to 3.//he>
3.4 ​​Microbiological indicators
Microbiological indicators shall comply with the provisions of Table 2.
GI:9300—2003
Too dense group: (MPN/10Ug)
Per US//g
Table 2 Microbiological indicators
Effect (internal, external, fish consumption) Food additives
4.1 The quality of the additive shall comply with the corresponding standards and relevant regulations. 4.2 The type and use of the additive shall comply with the provisions of GB2750: 5 Hygienic requirements for the production and processing process
The bed shall comply with the provisions of GH4381.
6 Packaging
The packaging equipment and materials shall comply with the relevant hygiene standards and relevant regulations: 7 Labeling
The labeling requirements of the final product shall comply with the relevant regulations. 8 Storage and transportation vehicles
8.1 Storage
No detection
The finished products shall be stored in a dry and well-ventilated place. They shall not be stored together with toxic, harmful, odorous, volatile, and flammable substances. S.2 TransportationbzxZ.net
When transporting products, avoid exposure to rain. They shall not be transported together with substances that are toxic, harmful, have odors, or affect the quality of the products. 9 Inspection methods
9.1 Physical and chemical indicators
9. 1.1 Acid value and peroxide value 1.1.1 Sample pretreatment Take the edible part of the sample, pulverize it, add 19mL of 30~60℃ flame for 1min, collect overnight, filter it through a sodium-free condensate, add water, and evaporate the oil for use. The rinse water should meet the requirements of GB/T50CS.37. 9.1.1.2 Determination The method specified in GB/T505,37 shall be used for determination. 9.1.2 Aflatoxin B1 shall be determined according to the method specified in GR/T0G9.22. 9.2 Biological indicators Or the method specified in GB/4789,83.
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