GB 16565-2003: Hygienic standard for fried food

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Scope

This Standard specifies the indicator requirements, food additives, hygienic
requirements, packaging, signs, storage and transportation requirements of
production process and inspection methods of fried food.
This Standard applies to all kinds of stereotypes-packaged snack foods which
use wheat flour, rice flour, beans, potatoes, vegetables, fruits and nuts as main
raw materials, and which are processed by deep frying according to certain
formula.

Basic Data

Standard ID	GB 16565-2003 (GB16565-2003)
Description (Translated English)	Hygienic standard for fried food
Sector / Industry	National Standard
Classification of Chinese Standard	C53
Classification of International Standard	67.020
Word Count Estimation	4,461
Date of Issue	2003-09-24
Date of Implementation	2004-05-01
Older Standard (superseded by this standard)	GB 16565-1996
Quoted Standard	GB 2760; GB/T 4789.33; GB/T 5009.11; GB/T 5009.12; GB/T 5009.37; GB/T 5009.56; GB 14881
Regulation (derived from)	China Announcement of Newly Approved National Standards No. 11 of 2003 (77 national food hygiene standards)
Issuing agency(ies)	The People Republic of China Ministry of Health, China National Standardization Management Committee
Summary	This Chinese standard specifies the requirements of fried food index, food additives, health requirements production process, packaging, labeling, storage and transportation requirements and test methods. This standard applies to wheat flour, rice, beans, potatoes, vegetables, fruits, nuts as the main raw material, according to a certain process recipe, made ??by various stereotypes packaged fried snack foods.