GB 2712-2003 Hygienic standard for fermented bean products

This standard specifies the index requirements, food additives, hygienic requirements for production and processing, packaging, labeling, storage and transportation requirements and inspection methods for fermented soybean products. This standard applies to fermented soybean products such as fermented bean curd, fermented black beans, and natto made from soybeans or other beans. GB 2712-2003 Hygienic Standard for Fermented Bean Products GB2712-2003 Standard Download Decompression Password: www.bzxz.net

The full text of this standard is mandatory.
This standard replaces GB2712-1998 "Hygienic Standard for Fermented Soy Products". Compared with GB2712-1998, the main modifications of this standard are as follows: the standard text format is modified in accordance with GB/T1.1-2000; GB 27122003
The structure of the original standard is modified, and food additives, hygienic requirements for production and processing, packaging, labeling, storage and transportation requirements are added.
From the date of implementation of this standard, GB2712-1998 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 initiators of this standard are: Beijing Food Hygiene Supervision and Inspection Institute, Chongqing Food Hygiene Supervision and Inspection Institute, Tianjin Food Hygiene Supervision and Inspection Institute, and Shandong Food Hygiene Inspection Institute. The main drafters of this standard are: Ding Xiuying, Zhang Ze, He Zhongchen, Wang Guichun, Liang Jin, Cui Chunming, and Wang Xutai. The previous versions of the standards replaced by this standard are: GB2712--1981, GB2712-1998. 1 Scope
Hygiene standard for fermented bean products
GB2712-2003
This standard specifies the index requirements, food additives, hygienic requirements for production and processing, packaging, labeling, storage and transportation requirements and inspection methods for fermented bean products.
This standard applies to fermented bean curd, fermented black beans, natto and other fermented bean products made from soybeans or other miscellaneous beans. 2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For all dated references, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, the parties to the agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For all undated references, the latest versions are applicable to this standard. GB2760 Hygienic Standard for the Use of Food Additives GB/T4789.23 Microbiological Inspection of Food Hygiene Cold Food and Soy Products Inspection GB/T5009.52 Analytical Methods for Hygienic Standards of Fermented Soy Products GB14881 General Hygiene Specifications for Food Enterprises
3 Index Requirements
3.1 Raw Material Requirements
Should comply with the corresponding standards and relevant regulations. 3.2 Sensory Requirements
Have the color, aroma, taste and shape unique to different fermented soy products, no foreign film or odor, no impurities. 3.3 Physical and Chemical Indicators
Physical and Chemical Indicators should comply with the provisions of Table 1
Table 1 Physical and Chemical Indicators
Total Monument (As)/mg/kg)
Lead (Pb)/(mg/kg)
Aflatoxin B/(ug/kg)
3.4 ​​Microbiological Indicators
Microbiological indicators should comply with the provisions of Table 2.
E. coliform group/(MPN/100g）
Number of pathogens (Salmonella, Shigella, Staphylococcus aureus) 4
Food additives
Microbiological indicators
The quality of food additives shall comply with the relevant standards and relevant regulations. 4.2 The types and usage of food additives shall comply with the provisions of GB2760. Indicators
Indicators and labels
Shall not be detected
GB27122003
Hygiene requirements for the production and processing process
Shall comply with the provisions of GB14881.
Packaging containers and materials shall comply with the relevant health standards and relevant regulations. 7 Labeling
The labeling requirements for standardized packaging shall comply with relevant regulations Storage and transportation
8.1 Storage
The product should be stored in a dry and well-ventilated place. It should not be stored together with toxic, harmful, odorous, volatile, and corrosive items. 8.2 Transportation
When transporting products, avoid exposure to sunlight and rain. It should not be transported together with toxic, harmful, odorous, or items that affect product quality. Inspection method
9.1Total arsenic, lead, and aflatoxin BwwW.bzxz.Net
Determine according to the method specified in GB/T5009.52. 9.2Eliform bacteria and pathogenic bacteria
Inspect according to the method specified in GB/T4789.23. 2
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