GB 16565-2003 English PDF (GB16565-2003)

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GB 16565-2003: Hygienic standard for fried food
GB 16565-2003
ICS 67.020
C 53
GB
National Standard
of the People’s Republic of China
Replacing GB 16565-1996
Hygienic standard for fried food
ISSUED ON. SEPTEMBER 08, 2003
IMPLEMENTED ON. MAY 1, 2004
Issued by. Ministry of Health; Standardization Administration Committee.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative references ... 4
3 Indicator requirements ... 5
4 Food Additives ... 5
5 Hygienic requirements of production process ... 6
6 Packaging ... 6
7 Label ... 6
8 Storage and Transportation ... 6
9 Inspection methods ... 7
Foreword
The full text of this Standard is mandatory.
This Standard replaces GB 16565-1996 "Hygienic standard for fried food."
Compared with GB 16565-1996, main changes of this Standard are as follows.
- MODIFY the standard text format according to GB/T 1.1-2000;
- MODIFY The structure of the original standard. ADD the food additives,
hygienic requirements, packaging, signs, storage and transportation
requirements of the production process;
- The name of standard is revised to "Hygienic standard for fried food".
From the date of implementation of this Standard, GB 16565-1996 shall be
abolished simultaneously.
This Standard was proposed and shall be administrated by Ministry of Health
of the People's Republic of China.
Main drafting organizations of this Standard. National Institute for Nutrition and
Food Safety of Chinese Center for Disease Control and Prevention, and
Beijing Sanitation and Anti-epidemic Station.
Main drafters of this Standard. Han Yulian, Song Fengying, Han Hongwei,
Huang Pei, Zheng Wenzhen, Liang Jin, and Zhang Zheng.
The previous versions of the standard replaced by this Standard are as follow.
- This standard was first-time released in 1996.
Hygienic standard for fried food
1 Scope
This Standard specifies the indicator requirements, food additives, hygienic
requirements, packaging, signs, storage and transportation requirements of
production process and inspection methods of fried food.
This Standard applies to all kinds of stereotypes-packaged snack foods which
use wheat flour, rice flour, beans, potatoes, vegetables, fruits and nuts as main
raw materials, and which are processed by deep frying according to certain
formula.
2 Normative references
The provisions in following documents become the provisions of this Standard
through reference in this Standard. For dated references, the subsequent
amendments (excluding corrections) or revisions do not apply to this Standard,
however, parties who reach an agreement based on this Standard are
encouraged to study if the latest versions of these documents are applicable.
For undated references, the latest edition of the referenced document 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/5009.11 Determination of total arsenic and abio-arsenic in food
GB/T 5009.12 Determination of lead in food
GB/T 5009.37 Method for analysis of hygienic standard of edible oils
GB/T 5009.56 Method for analysis of hygienic standard of pastry
GB 14881 General hygienic regulation for food enterprises
9 Inspection methods
9.1 Acid value, peroxide value and carbonyl value
EXTRACT the fat according to the specifications of GB/T 5009.56. ANALYZE
and DETERMINE it according to the method specified in GB/T 5009.37.
9.2 Total arsenic
DETERMINE it according to the method specified in GB/T 5009.11.
9.3 Lead
DETERMINE it according to the method specified in GB/T 5009.12.
9.4 Microbiological indicators
DETERMINE it according to the method specified in GB/T 4789.33.