GB 16565-2003 Hygienic standard for fried snacks

This standard specifies the index requirements, food additives, hygienic requirements of the production and processing process, packaging, labeling, storage and transportation requirements and inspection methods for fried snacks. This standard applies to various small foods with fixed shapes and packaging that are made from flour, flour, beans, potatoes, vegetables, fruits and nuts as the main raw materials and are fried according to a certain process formula. GB 16565-2003 Hygienic Standard for Fried Snacks GB16565-2003 Standard download decompression password: www.bzxz.net

ICS 67.020
National Standard of the People's Republic of China
GB16565—2003
C16565-16
Hygienic standard for fried fond
Issued on September 24, 2003
Implemented on May 1, 2004
Ministry of Health of the People's Republic of China
Standardization Administration of the People's Republic of China
The full text of this standard is mandatory.
This standard does not replace the [6519] hygienic standard for fried small products. Compared with GB5555-1996, this standard has the following modifications: Adopt GB/T1.-20005 standard version and revised: GB16565-2003
The original standard has been revised, and food additives, hygiene requirements for production and processing, packaging, labeling, storage and transportation requirements have been added.
The standard is named Environmental Protection Standard for Fried Small Products 3. The implementation month of this standard 6B155051%6 same inch scrap. This standard is now reported to the Ministry of Health of the People's Republic of China. Drafting units of this standard: China Food Safety Institute and Beijing Municipal Health and Epidemic Prevention Station. Drafting persons of this standard: Ye Da in Song Fengying Chaohong Pei, Zheng Wendian Liang Jin, Zhang Zhi This standard was first issued in 196:
1 Scope
Hygienic standard for fried snacks
GB 16565—2003
This standard specifies the index requirements, food additives, production and handling requirements, packaging, labeling, storage and transportation requirements and inspection methods for fried snacks.
This standard is suitable for various packaged snacks with certain process formula and fried skin, which are mainly made of flour, vegetable, potato, vegetable, fruit and nut.
2 Normative references
The following documents are the clauses of this standard through reference in this standard. For all the referenced documents, all subsequent amendments (excluding errors) or revisions are not applicable to this standard. However, it is encouraged to All parties to this standard may use the latest version of this document. For any referenced document with a date in the footnote, the latest version applies to this standard. GB2760 Food additives and health standards GB3/14789.33 Microbiological inspection of food hygiene GB/1C09.11 Determination of total inorganic solids in food GB/1F039.12 Analysis method for the determination of organic matter in food GB/5333 Analysis method for hot sanitary standards GB14381 General sanitation standards for food enterprises 3. 1 Requirements for raw materials
Should meet the corresponding standards and relevant regulations. 3.2 Sensory requirements
3.2.1 Color: Only the positive color of this variety, without burning and raw phenomena. 3.2.2 Odor, positive smell, no smell, stagnation and other smells. 3.3 Physical and chemical indicators
Physical and chemical indicators should meet the requirements of Table 1.
Table 1 Physical and chemical indicators
Skin value (in terms of fat/g/)
Peroxide value (in terms of fat) g-uu
Microbial value (in terms of protein) /tu.ey/bg
Total fat: in terms of A/(angkg)
Cell: Pl/(g/kg)
3. 4 Biological indicators
Microbial index should meet the requirements of Table 2.
GB16565--2503
Nanjing total number of rn:R1
Business:MN
Technical grass (bacteria, golden yellow ball, Xibi Bacteria: 4 Food additives
Microbial indicators
4.1 Food additives should comply with the relevant standards and relevant heat standards, 4.2 The quality and dosage of the additives should comply with the regulations of (270), 5 The sanitary conditions of the production and processing process should comply with the regulations of (B14881.
6 Packaging
6.1 The packaging containers and materials should be stored in the corresponding sanitary labels and relevant instructions
Not slow gun
6.2 To prevent the use of water-based materials packaging Packing, seal tightly, small items related to food (such as toys and stationery) can be put into the packaging bag, and desiccant can be put into the right one. The packaging materials should be high-grade packaging materials, and the raw materials can be effectively separated from the raw materials. Labeling
The identification of the packaging should comply with the relevant regulations. 8. Storage and transportation
8.1 Storage
The product should be kept in a well-ventilated place. It should not be stored together with toxic, harmful, odorous, easily oxidized and other products. 8.2 Transportationwww.bzxz.net
When transporting, the product should be kept away from sunlight and rain. Do not pack it in the shipping box with toxic, harmful, odorous or items that affect the quality of the product. The inspection method
The price, peroxide value, and base price
According to GHT 503.3 Fat analysis: Determine by the method specified in GR/T009.37. 9.2 General determination: Determine by the method specified in BT5303.11: Determine by the method specified in B/T 50.12: 9.2 Microbiological indicators (determine by the method specified in G13/T1739.11)
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