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GB 7100-2015: National food safety standard -- Biscuits
GB 7100-2015
National food safety standard - Biscuits
National Standards of People's Republic of China
National Food Safety Standard
Biscuit
Published 2015-09-22
2016-09-22 implementation
People's Republic of China
National Health and Family Planning Commission issued
Foreword
This standard replaces GB 7100-2003 "cookies health standards."
Compared with this standard GB 7100-2003, the main changes are as follows.
--- standard name was changed to "national standards for food safety biscuits";
--- modify the range;
--- modify the terms and definitions;
--- modify the sensory requirements;
--- modify the physical and chemical indicators;
--- modify the microbial indicators.
National Food Safety Standard
Biscuit
1 Scope
This standard applies to cookies.
2 Terms and Definitions
2.1 Cookies
Cereal powder (and/or beans, potato powder) as the main raw material, with or without added sugar, oil and other materials, by adjusting the powder (or slurried),
Forming, baking (or grill) or the like made of food technology, as well as front-cooked or cooked between product (or a surface, or inside) adding cream, egg
White, cocoa, chocolate and other foods.
3 Technical requirements
3.1 Requirements for raw materials
Raw materials shall comply with the relevant food standards and regulations.
3.2 Sensory requirements
Sensory requirements shall comply with the requirements in Table 1.
Table 1 Sensory requirements
Project requires test methods
Color
Taste, smell
status
Products should have normal color
No different smell, no odor
No mildew, no vermin and other normal vision visible foreign matter
The samples were placed in white porcelain plate, under natural light
Observe the color and status, check for foreign objects.
Smell it, after rinsing with warm water products thereof
taste
3.3 Physical and Chemical Indicators
Physical and chemical indicators should be consistent with the provisions of Table 2.
Table 2. Physical and chemical indicators
Item Index Test Method
Acid value (in terms of fat) (KOH)/(mg/g) ≤ 5 GB 5009.229
Peroxide value (in terms of fat)/(g/100g) ≤ 0.25 GB 5009.227
Note. The acid value and peroxide value index applies only to add fat ingredients in the product.
3.4 pollutant limit
Pollutant limits should comply with the provisions of GB 2762.
3.5 Microbiological
3.5.1 limit pathogens should comply with GB 29921 in cooked food products (including baked goods) is.
3.5.2 Microbiological should be in accordance with Table 3.
Table 3 Microbiological
project
And a limited sampling program
ncm M
Testing method
Cfu/(CFU/g) 5 2 104 105 GB 4789.2
Coliforms/(CFU/g) 5 2 10 102 GB 4789.3 Plate Count
Mold/(CFU/g) ≤ 50 GB 4789.15
A sample acquisition and processing performed in GB 4789.1.
3.6 food additives and food nutrition fortifier
3.6.1 Use of food additives should comply with the provisions of GB 2760.
3.6.2 The use of food nutrition fortifier should comply with the provisions of GB 14880.