GB 2719-2003 Hygienic standard for vinegar

This standard specifies the index requirements, food additives, hygienic requirements and inspection methods of vinegar. This standard is applicable to brewing vinegar and preparing vinegar. GB 2719-2003 Hygienic Standard for Vinegar GB2719-2003 Standard download decompression password: www.bzxz.net

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Replacement of the six standards (3271.-19 food hygiene standards 8 standards and 7191996 compared to the main you receive: Www.bzxZ.net
According to the B/1, 1-2300 not marked clear text wood grid compensation, GR 2719-2033
One of the original standard standard station structure to carry out extensive revision or · Ding food micro-additive production process of the production and production of 1 process of packaging, labeling, parts and material safety requirements;
Retention (K% 2000 limited to vinegar and 1057-20 prepared food aldehyde will be revised to the total Ling, the sub-rule is, the eye made good esters and prepared food aldehydes are the total shuttle index. This standard is based on the 6H715-! To stop
This standard is the People's Republic of China North Health Association according to the togawa The originators of this standard are: Beijing Center for Disease Control and Prevention, Beijing Institute of Domestic Trade, and Guangdong Provincial Health and Medical Equipment Station. The main authors of this standard are: Yixiu Carbon System Keqiang, Zhong Guanshan, Mo Xie, Fu Xue, Liang Jin, Zhang Zheng. The full version of the standard is: n51977GB271155:GR2715-995.
1 Scope
Hygienic standard for vinegar
GB 2719—2003
This standard specifies the index requirements for food additives and chemical products. This standard is applicable to the production of food additives.
2 Normative references
The following references are used as references to this standard. The following references are not included in the references. The revised version (sub-package) or revised version does not conform to the standard. However, the new version of this document can be consulted by the service provider. The latest version of the reference document is applicable to this standard, TT4739, GB/T2769 Practical Hygiene Standard for Seasoning Containing Hazardous Additives, GB/T4739, GB/T222 Food Hygiene and Biological Testing Standard for Condiments, GB/T4739, GB/T48354 Food Hygiene Specification, GB/T48354, GB/T48355 Food Hygiene Specification, GB/T48354 ... 2
Food made with cheese
Single or combined with various substances, pigments or alcohol, flavored with liquids that are limited by the level of substances. 3.3
Prepare food
Based on the limited food conditions, and the ice content (intermediate level), food additives and the limited food flavoring ratio: 4 Index requirements
4.1 Scientific requirements
The whole food should meet the relevant standards and relevant standards.
4.2 Organoleptic requirements
It should have normal food color, smell and taste, not astringent, without other unpleasant smells, no floating matter, no mud, no precipitation, no isomerization: no acid, no esters.
4.3 Physical and chemical indicators
Whether these indicators meet the requirements in Table 1:
GD 2719—2003
e 4: Design/:
4.4 Microbiological indicators
Microbiological indicators should comply with the standards set in Table 2.
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Physical and chemical indicators
Table 2 Health care standards
Change medicine disinfection: Salmonella, Hershey's pain, golden seedling color-resistant coccus) 5 Food additives
Evidence additives two bottom line in accordance with the relevant standards. 6.1
The added defects and usage of the product shall comply with the provisions of (B27). 5.2
The production and processing requirements shall comply with the provisions of 384.
7 Packaging
The packaging containers and materials shall comply with the relevant production standards. 8 Labeling
The new packaging requirements shall comply with the relevant US regulations. At the same time, the product packaging identification must indicate "reconstituted food" and "prepared food". The packaging products shall also indicate the contents of the packaging. 9 Storage and transportation
9. 1 Chicken storage
products should be purchased in places with poor ventilation, poor lighting, and no pollution, odor, easy to corrode, etc. 9.2 Transportation
products should be free from imports and the public, and should not be mixed with items that have pollution, odor or affect the quality of the product. \0 Inspection method
0.1 Physical and chemical indicators
Degree: T0. Current method
10,2 total application, coliform bacteria pathogenic bacteria G/4/.22 I made the method effective
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