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SB/T 10381-2012 English PDF (SBT10381-2012)

SB/T 10381-2012 English PDF (SBT10381-2012)

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SB/T 10381-2012: Vacuumized soft package for pot-roast meat products

This Standard specifies the terms and definitions, raw materials, excipients and food additives, technical requirements, hygiene requirements for production processes, inspection methods, inspection rules, labels, marks, packaging, transport, storage, sales and recall requirements of vacuumized soft package for pot-roast meat products. This Standard is applicable to the production, inspection and sales for the product defined in 3.1.
SB/T 10381-2012
SB
DOMESTIC TRADE INDUSTRY STANDARD
OF THE PEOPLE REPUBLIC OF CHINA
ICS 67.120.10
X 22
Record No.. 37216-2012
Replacing SB/T 10381-2005
Vacuumized soft package for pot-roast meat products
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ISSUED ON. AUGUST 1, 2012
IMPLEMENTED ON. NOVEMBER 1, 2012
Issued by. People's Republic of China Ministry of Commerce
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative references ... 4
3 Terms and definitions ... 5
4 Raw materials, excipients and food additives ... 6
5 Technical requirements ... 6
6 Hygiene requirements for production processes ... 7
7 Inspection methods ... 7
8 Inspection rules ... 8
9 Labels, marks, packaging, storage, transport and sales ... 10
10 Recall ... 10
Vacuumized soft package for pot-roast meat products
1 Scope
This Standard specifies the terms and definitions, raw materials, excipients and food additives, technical requirements, hygiene requirements for production processes, inspection methods, inspection rules, labels, marks, packaging, transport, storage, sales and recall requirements of vacuumized soft package for pot-roast meat products.
This Standard is applicable to the production, inspection and sales for the product defined in 3.1.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 191, Packaging and storage marks
GB 2726, Hygienic standard for cooked meat
GB 2760, National Food Safety Standard - Standards for Uses of Food
Additives
GB/T 4789.17, Microbiological examination of food hygiene - Examination of meat and meat products
GB/T 4789.26, Microbiological examination of food hygiene - Examination of commercial sterilization of canned food
GB 5009.5, National Food Safety Standard - Determination of Protein in
Foods
GB/T 5009.11, Determination of total arsenic and abio-arsenic in food
GB 5009.12, Method for determination of lead in food
GB/T 5009.15, Determination of cadmium in foods
GB/T 5009.17, Method for determination of total mercury in foods
Moisture a/(g/100g) ??? 70 70 75
Protein a/(g/100g) ??? 20 15 8
a Calculated as the solids.
5.3 Hygiene indicators
5.3.1 Lead, inorganic arsenic, cadmium and total mercury shall meet the requirements of GB 2726.
5.3.2 Microbial indicator. products produced according to non-canned
processes shall comply with the provisions of GB 2726; products produced according to the canning process shall comply with the requirements for commercial sterility of canned foods.
5.4 Food additives
Application range and dosage shall meet the requirements of GB 2760.
5.5 Net content
It shall comply with the provisions of the Measures for the Supervision and Administration of Quantitative Packaging Commodities Measurement.
6 Hygiene requirements for production processes
In accordance with the provisions of GB 19303.
7 Inspection methods
7.1 Sensory requirements
7.1.1 Appearance and color
Place the sample in a white enamel dish and visually identify it under natural light or equivalence of natural light.
7.1.2 Flavor and smell
Identify the smell with the sense of smell, and identify the flavor with taste. 7.1.3 Tissue state
With tactile identification.
7.2 Physiochemical indicators
7.2.1 Moisture
Each batch of products shall be inspected before leaving the factory. The exit- factory inspection items for the products produced by non-canned processes include sensory requirements, net content, total number of colonies, and coliforms. The exit-factory inspection items for the products produced by canned processes include sensory requirements, net content, commercial
sterility.
8.4 Type inspection
8.4.1 Type inspection shall be carried out at least once a year. Type inspection shall be performed in one of the following situations.
a) trial model identification for new product;
b) great changes in raw materials, production technique after official
production which may affect product quality;
c) production resumed after discontinued production of more than half a year; d) great difference between exit-factory inspection results and previous type inspection results;
e) required by national quality supervision organization.
8.4.2 Type inspection items include all items and labels in Clause 5.
8.5 Determination rules
8.5.1 Determination and reinspection of exit-factory inspection
8.5.1.1 When all exit-factory inspection items meet the requirements of this Standard, it shall be accepted.
8.5.1.2 Should one of exit-factory inspection items (except for the total number of colonies, coliforms or commercial sterility) fail to meet this Standard, it shall double sampling for the reinspection. Should it still fail to meet this Standard, it shall be rejected.
8.5.1.3 If the total number of colonies, coliforms or commercial sterility does not meet this Standard, the batch of products shall be rejected and shall not be re-inspected.
8.5.2 Determination and reinspection of type inspection
8.5.2.1 When all type inspection items meet the requirements of this Standard, it shall be accepted.
8.5.2.2 When type inspection items (not exceeding three items including three, excluding the total number of colonies, coliforms or commercial sterility) do not

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