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GB 19640-2005 English PDF (GB19640-2005)

GB 19640-2005 English PDF (GB19640-2005)

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GB 19640-2005: Hygienic standard for breakfast cereal

This Standard specifies the breakfast cereal hygienic indexes and inspection methods AND hygienic requirements of food additives, production process, packaging, marking, storage and transportation.
GB 19640-2005
GB
NATIONAL STANDARD OF THE
PEOPLE REPUBLIC OF CHINA
ICS 67.020
C 53
Hygienic Standard for Breakfast Cereal
ISSUED ON. JANUARY 25, 2005
IMPLEMENTED ON. OCTOBER 1, 2005
Issued by. Ministry of Health;
Standardization Administration (SAC) of the People's
Republic of China.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative References ... 4
3 Terms and Definitions ... 4
4 Index requirements ... 5
5 Food additives ... 6
6 Production process ... 6
7 Marking ... 6
8 Packaging ... 6
9 Storage and transportation ... 6
10 Inspection methods ... 6
Foreword
Full-text of this Standard is compulsory.
This Standard shall be implemented from October 1, 2005, with one-year transition period. For the products that were produced before October 1, 2005 and meet the requirements of corresponding standards are allowed to be marketed until September 30, 2006.
This Standard was proposed by and shall be under the jurisdiction of the Ministry of Health of the People's Republic of China.
Drafting organizations of this Standard. Beijing Centre for Diseases Control and Prevention, Tianjin Municipal Sanitary and Anti-epidemic Station, Chongqing Municipal Sanitary and Anti-epidemic Station, Guangzhou Sanitation and
Anti-epidemic Station, Jilin Sanitation and Anti-epidemic Station, Heilongjiang Sanitation and Anti-epidemic Station, Nanjing Wang's Food Co., Ltd., Vitamax Food Beverages (Fujian) Co., Ltd. AND Kellogg (China) Co., Ltd.
Chief drafting staffs of this Standard. Ding Xiuying, Wu Guihong, Wu Jun, Chen Shaojuan, Bi Jiandong, Ma Huilai and Tian Changying.
Hygienic Standard for Breakfast Cereal
1 Scope
This Standard specifies the breakfast cereal?€?s hygienic indexes and inspection methods AND hygienic requirements of food additives, production process, packaging, marking, storage and transportation.
This Standard is applicable to the instant or heating-edible stereotype-packaged food that are made of wheat cereal as the major raw materials, including oat, barley, wheat, buckwheat, corn and rice.
2 Normative??References
The following standards contain provisions which, through reference in this text, constitute provisions of this Standard. For dated reference, the subsequent amendments (excluding corrigendum) or revisions of these publications do not apply. However, the parties who enter into agreement based on this Standard are encouraged to investigate the possibility of applying the most recent editions of the standards. For undated references, the latest edition of the normative document referred to applies.
GB 2760 Hygienic Standards for Uses of Food Additives
GB/T 4789.33 Microbiological examination of food hygiene - Examination of cereal, fruit and vegetable
GB/T 5009.3 Determination of moisture in foods
GB/T 5009.11 Determination of Total Arsenic and Abio-arsenic in Food
GB/T 5009.12 Determination of lead in foods
GB/T 5009.22 Determination of aflatoxin B1 in foods
GB 7718 General standard for the labeling of prepackaged foods
GB 14881 General Hygienic Regulation for Food Enterprises
3 Terms??and??Definitions
For the purposes of this Standard, the following terms and definitions apply. It shall be determined according to the method specified in GB/T 5009.3. 10.2 Total arsenic
It shall be determined according to the method specified in GB/T 5009.11. 10.3 Lead
It shall be determined according to the method specified in GB/T 5009.12. 10.4 Aflatoxin B1
It shall be determined according to the method specified in GB/T 5009.22. 10.5 Aerobic bacteria count, coliform bacteria, pathogenic bacteria, mould It shall be inspected according to the method specified in GB/T 4789.33.

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