GB 7099-2003 English PDF

GB 7099-2003: Hygienic standard for pastry and bread
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GB 7099-2003
GB
National Standard
of the People’s Republic of China
ICS 67.060
C 53
Replacing GB 7099-1998
Hygienic Standard for Pastry and Bread
ISSUED ON. SEPTEMBER 24, 2003
IMPLEMENTED ON. MAY 1, 2004
Jointly issued by. Ministry of Health of the People's Republic of China;
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 Hygienic Requirements of Production Process ... 6 
7 Packing ... 6 
8 Labeling ... 6 
9 Storage and Transportation ... 6 
10 Inspection Methods ... 6 
Foreword 
All text of this Standard is compulsory.
This Standard replaces GB 7099-1998 "Hygienic standard for pastry and bread".
Compared with GB 7099-1998, the main changes of this Standard are as follows.
— Text format of this Standard was modified in accordance with GB/T 1.1-2000.
— The structure of the original standard is modified; the food additives, hygienic
requirement of production process, packing, labeling, storage and transportation
requirements are added;
— The peroxide value measurement unit, meq/kg, was changed into g/100 g;
— The acid value measurement unit, (KOH) mg/g, was added.
GB 7099-1998 shall be abolished simultaneously, from the implementation date of this
Standard.
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 Centers for Diseases Control and
Prevention (CDC), Tianjin Institute of Food Safety Control and Inspection, Chongqing
Institute of Food Safety Control and Inspection, and Shandong Institute of Food
Safety Control and Inspection.
Chief drafting staffs of this Standard. Meng Xianxi, Zhang Zheng, Hu Yuying, He
Zhongchen, Wang Guichun, Ding Xiuying, and Liang Jin.
The previous editions replaced by this Standard are as follows.
The original standard GBn 145 "Hygienic standard for pastry" was issued for the first
time in 1981; in 1986, GBn 145 was revised into GB 7100 " Hygienic standard for
pastry, biscuit and bread" for the first time, and GB 7099 "Hygienic standard for
decorative cake " was issued for the first time in 1986; in 1998, GB 7099 and GB 7100
were revised again, the hygienic standards for pastry and bread in GB 7099 and GB
7100 are integrated into GB 7099-1998 "Hygienic standard for pastry and bread".
Hygienic Standard for Pastry and Bread
1    Scope   
This Standard specifies the index requirements, food additive, hygienic requirements
of production process, packing, labeling, storage and transportation requirements,
and inspection method for pastry and bread.
This Standard is applicable to various pastry and bread which are mainly made of
grains, oils and fats, sugar and egg; which are added with adequate amount of
accessory ingredients, and which are made through procedures like preparing,
molding and baking.
2    Normative References   
The following documents contain provisions which, through reference in this text,
constitute provisions of this Standard. For dated reference, subsequent amendments
(excluding corrigenda) or revisions of these publications do not apply. However, all
parties coming to an agreement according to this Standard are encouraged to study
whether the latest edition of these documents is applicable. For undated references,
the latest edition of the normative document referred to applies for this Standard.
GB 2760 Hygienic Standards for Uses of Food Additives
GB/T 4789.24 Microbiological Examination of Food Hygiene - Examination of
candy, cake and candied fruits
GB/T 5009.22 Determination of aflatoxin B1 in foods
GB/T 5009.56 Method for analysis of hygienic standard of pastry
GB 8957 Hygienic specifications of pastry factory
3    Terms and Definitions   
For the purposes of this Standard, the following terms and definitions apply.
3.1
Heat-Processing Pastry and Bread
They refer to the pastry and bread of which the heating baking of the processing
Take more than 50g of sample; observe whether its color, odor, taste, and texture
condition are normal; it shall meet the sensory indexes as specified in 4.2; the sample
shall be free from peculiar smell, molding and other exotic pollutants.
10.2 Physiochemical Indexes
10.2.1 Acid value, peroxide value, arsenic and lead
Determined according to the method specified in GB/T 5009.56.
10.2.2 Aflatoxin B1
Determined according to the method specified in GB/T 5009.22.
10.3 Microbe Index
Inspected according to the method specified in GB/T 4789.24.
GB 7099-2003
GB
National Standard
of the People’s Republic of China
ICS 67.060
C 53
Replacing GB 7099-1998
Hygienic Standard for Pastry and Bread
ISSUED ON. SEPTEMBER 24, 2003
IMPLEMENTED ON. MAY 1, 2004
Jointly issued by. Ministry of Health of the People's Republic of China;
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 Hygienic Requirements of Production Process ... 6 
7 Packing ... 6 
8 Labeling ... 6 
9 Storage and Transportation ... 6 
10 Inspection Methods ... 6 
Foreword 
All text of this Standard is compulsory.
This Standard replaces GB 7099-1998 "Hygienic standard for pastry and bread".
Compared with GB 7099-1998, the main changes of this Standard are as follows.
— Text format of this Standard was modified in accordance with GB/T 1.1-2000.
— The structure of the original standard is modified; the food additives, hygienic
requirement of production process, packing, labeling, storage and transportation
requirements are added;
— The peroxide value measurement unit, meq/kg, was changed into g/100 g;
— The acid value measurement unit, (KOH) mg/g, was added.
GB 7099-1998 shall be abolished simultaneously, from the implementation date of this
Standard.
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 Centers for Diseases Control and
Prevention (CDC), Tianjin Institute of Food Safety Control and Inspection, Chongqing
Institute of Food Safety Control and Inspection, and Shandong Institute of Food
Safety Control and Inspection.
Chief drafting staffs of this Standard. Meng Xianxi, Zhang Zheng, Hu Yuying, He
Zhongchen, Wang Guichun, Ding Xiuying, and Liang Jin.
The previous editions replaced by this Standard are as follows.
The original standard GBn 145 "Hygienic standard for pastry" was issued for the first
time in 1981; in 1986, GBn 145 was revised into GB 7100 " Hygienic standard for
pastry, biscuit and bread" for the first time, and GB 7099 "Hygienic standard for
decorative cake " was issued for the first time in 1986; in 1998, GB 7099 and GB 7100
were revised again, the hygienic standards for pastry and bread in GB 7099 and GB
7100 are integrated into GB 7099-1998 "Hygienic standard for pastry and bread".
Hygienic Standard for Pastry and Bread
1    Scope   
This Standard specifies the index requirements, food additive, hygienic requirements
of production process, packing, labeling, storage and transportation requirements,
and inspection method for pastry and bread.
This Standard is applicable to various pastry and bread which are mainly made of
grains, oils and fats, sugar and egg; which are added with adequate amount of
accessory ingredients, and which are made through procedures like preparing,
molding and baking.
2    Normative References   
The following documents contain provisions which, through reference in this text,
constitute provisions of this Standard. For dated reference, subsequent amendments
(excluding corrigenda) or revisions of these publications do not apply. However, all
parties coming to an agreement according to this Standard are encouraged to study
whether the latest edition of these documents is applicable. For undated references,
the latest edition of the normative document referred to applies for this Standard.
GB 2760 Hygienic Standards for Uses of Food Additives
GB/T 4789.24 Microbiological Examination of Food Hygiene - Examination of
candy, cake and candied fruits
GB/T 5009.22 Determination of aflatoxin B1 in foods
GB/T 5009.56 Method for analysis of hygienic standard of pastry
GB 8957 Hygienic specifications of pastry factory
3    Terms and Definitions   
For the purposes of this Standard, the following terms and definitions apply.
3.1
Heat-Processing Pastry and Bread
They refer to the pastry and bread of which the heating baking of the processing
Take more than 50g of sample; observe whether its color, odor, taste, and texture
condition are normal; it shall meet the sensory indexes as specified in 4.2; the sample
shall be free from peculiar smell, molding and other exotic pollutants.
10.2 Physiochemical Indexes
10.2.1 Acid value, peroxide value, arsenic and lead
Determined according to the method specified in GB/T 5009.56.
10.2.2 Aflatoxin B1
Determined according to the method specified in GB/T 5009.22.
10.3 Microbe Index
Inspected according to the method specified in GB/T 4789.24.