GB 2726-2005: Hygienic standard for cooked meat products

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Scope

This Standard specifies hygienic requirements and test methods for cooked meat
products as well as hygienic requirements for food additives, manufacturing and process,
packaging, marking, transportation and storage.
This Standard is applicable to cooked meat products that are manufactured by fresh
(frozen) meat of livestock and poultry as main materials; it includes cooked meat dried
products.

Basic Data

Standard ID	GB 2726-2005 (GB2726-2005)
Description (Translated English)	Hygienic standard for cooked meat products
Sector / Industry	National Standard
Classification of Chinese Standard	C53
Classification of International Standard	67.040
Word Count Estimation	6,630
Date of Issue	2005-01-25
Date of Implementation	2005-10-01
Older Standard (superseded by this standard)	GB 2726-1996; GB 2725.1-1994; GB/T 2728-1981; GB/T 13101-1991; GB 2727-1994; GB 2729-1994; GB 16327-1996
Quoted Standard	GB 2760; GB/T 4789.17; GB/T 5009.3; GB/T 5009.11; GB/T 5009.12; GB/T 5009.15; GB/T 5009.17; GB/T 5009.27; GB/T 5009.33; GB/T 5009.44; GB/T 5009.87; GB 7718; GB 12694; GB/T 19480
Adopted Standard	CAC Codex Stan 89-1981, NEQ; CAC Codex Stan 96-1981, NEQ; CAC Codex Stan 97-1981, NEQ; CAC Codex Stan 98-1981
Regulation (derived from)	Announcement of Newly Approved National Standards No. 3, 2005 (No. 77 overall)
Issuing agency(ies)	The People Republic of China Ministry of Health, China National Standardization Management Committee
Summary	This Chinese standard specifies the cooked meat health indicators Requirements and test methods as well as food additives, processing, packaging, labeling, transportation and storage hygiene requirements. This standard applies to fresh (frozen) meat, poultry as the main raw material of cooked meat products, including cooked meat products.