GB 2714-2003 Hygienic Standard for Pickled Vegetables

This standard specifies the index requirements, food additives, hygienic requirements for production and processing, packaging, labeling, storage and transportation requirements and inspection methods for pickled vegetables. This standard is applicable to all kinds of pickled vegetables, fermented and non-fermented pickled vegetables and all kinds of pickled vegetables. GB 2714-2003 Hygienic Standard for Pickled Vegetables GB2714-2003 Standard Download Decompression Password: www.bzxz.net

The full text of this standard is mandatory. This standard replaces GB2714-1996. Compared with GB2714-1996, this standard mainly includes the following: According to GB/T1.1200, the standard text format is modified. CB2714-2003, the structure of the original standard is modified, and the food additives, production process hygiene requirements, packaging, labeling, storage and inducement requirements are revised. This standard will be revised at the same time as CB2714-1996 from the date of implementation. This standard is issued and approved by the Ministry of Health of the People's Republic of China. The drafting units of this standard are Beijing Disease Prevention and Drug Manufacturing Center and Beijing Jiangan Food Industry Company. The main drafters of this standard are Ding Xuying, Hu Keqiang, Shen Chunsheng, Zhou Guoshi, Liu Fuling, Liang Jin, Zhang Zheng. The previous versions of the standards replaced by this standard are: GH2714-198:, 6R3714--1995.
1 Scope
Sanitary standard for pickles
GB2714-2003
This standard specifies the index requirements for substitute vegetables, food additives, hygienic requirements for production and processing, packaging, labeling, storage and transportation requirements, and the inspection and aging of the food.
This standard is applicable to various types of substitute vegetables, fermented and non-fermented pickles, and various types of filtered pickles, etc. 2 Normative references
The following documents have become the provisions of this standard through reference in this standard. For any dated referenced document, all subsequent copies (excluding missing copies) or restored versions are not applicable to this standard. However, all parties that reach an agreement based on this standard may study and use the latest versions of these documents. For any dated referenced document, its updated version is applicable to this standard. GBEC Standard for the Use of Food Additives ||tt| ... 3.3 Physical and chemical indicators
Physical and chemical indicators shall comply with the provisions of Table 1.
Table 1 Physical and chemical abstract
Total potassium (as Asugg)
Su FL/u/)
Nitrosine salt (as NaN juice)/(/kg）
3. 4 Microbial indicators
Microbial indicators shall comply with the provisions of Table.
Tayangqu group/(MPN/1OUg
Bottle: bag)
Total golden coccus)
4 Food additives
Microbial indicators
The quality of food additives shall comply with relevant standards and regulations. GH2714-2003
4.2 The types and usage of food additives shall comply with the provisions of GB2760. 5 The hygienic requirements of the production and processing process
shall comply with the provisions of 1.
6 Packaging
The packaging containers and materials shall comply with the corresponding health standards and relevant regulations. 7 Labeling
The labeling requirements of the finalized packaging shall comply with relevant regulations. 8 Purchase, storage and transportationWww.bzxZ.net
8.1 Storage
The product should be stored in a dry and well-ventilated place: it shall not be stored and transported together with toxic, harmful, odorous, flammable and corrosive items
When transporting the product, avoid exposure to sunlight and rain. It shall not be mixed with toxic, odorous, or odorous items or items that affect product quality. 9.1 Total arsenic, lead, nitrite
Test according to the method specified in GH/T500S.51. 2 Coliform group, ectoderma
Test according to the method specified in GB/T478S.33. 0
Tip: This standard content only shows part of the intercepted content of the complete standard. If you need the complete standard, please go to the top to download the complete standard document for free.