This standard specifies the index requirements, food additives, hygienic requirements and inspection methods for gum-based candies. This standard applies to chewable or blowable candies made with white sugar (or sweeteners) and gum-based substances as the main ingredients. GB 17399-2003 Hygienic Standard for Gum-Based Candies GB17399-2003 Standard download decompression password: www.bzxz.net
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The full text of this standard is mandatory: This standard replaces 17339-198 from the date of implementation. The following changes are made compared with 173991998: According to GB/T1.1-0n, the meaning of this standard is changed; the name of the standard is changed to hygienic standard for fruit storage: i173392C03 The drawings except for the standard are modified, and the hygienic requirements for product processing, production and processing, packaging, labeling, shipping and transportation are added. This standard is effective from the date of implementation. The Ministry of Health of the People's Republic of China issued and drafted this standard separately: Guangdong Provincial Food Health Supervision and Inspection Institute, Luwan District Health and Epidemic Prevention Station, Lihuajiang Provincial Health and Safety Inspection Institute, National Food Safety and Health Inspection Center! Xiangyu General in Ronggong. This standard is mainly drafted by Chen Weidong, Dai Maqing, Fan Baorong, Chen Wanhua, Xiangdong, Zhang Zheng, and the standard replaces the previous version: GB17391933. 1Fan Guo Hygiene standard for gum-based candies CB 17399-2D03 This standard specifies the indicators of gum, food explosives, and hygiene requirements and inspection methods for the production and processing of gum. This standard is applicable to: white sand (sweetened or edible) made of known substances: 2 Existing normative references The following documents have become the terms of the standard through the introduction of the standard. All the references in the past, their implicit amendments (excluding errors) or revisions are not applicable to this standard. However, the effectiveness of the research conducted by various parties based on this standard can promote the use of new documents. The public does not pay attention to the current documents. The new points of this standard are required to be used. R27S Food Additives Hygiene Standard G5/T1753.24 Food Industry Microbiological Test 5/530\% Determination of Water in Food Fruit, Pastry, Sauce Inspection G4/1 59. 118 Determination of total and inorganic substances in food 3/T 509.12 Determination of sodium ions in food 3100.13 Determination of trace amounts of sodium ions in food GH/T 509.148 Determination of sodium ions in food Determination of sodium ions in food industry G3/T 500.34 :H12881 General "dust standard" for food enterprises 3 Index requirements 3.1 Requirements for raw materials Should meet the corresponding standards and relevant regulations: 3.2 Avoid official requirements Solid and shiny, smooth and shiny, large and small: the color and taste of the product should be the same as the taste of the product, no visible impurities, no whole balls 3. 3 Physical and chemical indicators Physical and chemical indicators should be in accordance with the provisions of Table 1 (11)/(mg/) General: Ax>/nig/kgr? Zn)/(mgkg North and South 3. 4 Microbial indicators www.bzxz.net Microbial indicators should be in accordance with the provisions of Table 3. Physical and chemical indicators According to (275G implementation GB 17399—2003 Total number kk/:My/100g With letter/g Pathogenic (Salmonella, Mycobacterium, Klebsiella pneumoniae) food additives Table 2 Microbiological indicators 4. The quality of food additives should comply with the relevant provisions of the government standards, 4.2 The types and uses of food additives should comply with the provisions of GB2761, 5. Strict hygiene requirements for the processing process Should comply with the provisions of GH14881 The hygiene standards and relevant identification marks of the packaging and the bottom of the material Complete The labeling requirements of the package should comply with relevant regulations. B Storage and transportation B.1 Storage The product should be stored in a dry and well-ventilated place, away from harmful, odorous, volatile, and fresh products. 3.2 Transportation The product should be transported in a place away from sunlight and dust, and should not be transported with toxic, odorous, or items that affect the product. 9 Packaging method 9.1 Physical and chemical indicators 9.1.1 Drying loss According to the specified method, 9.1.2 Total concentration According to C:B/[ 5009,11 method, 9.1.3 Lead determined according to 600912 method: determined according to GB/T5014 method. 9.1.5 Zinc determined according to GB/T5014 method. 9.1.6 Sulfur dioxide determined according to CB/13U0!.24 method: 9.2 Microbiological indicators determined according to the actual film method of /T1789.2, Tip: This standard content only shows part of the intercepted content of the complete standard. If you need the complete standard, please go to the top to download the complete standard document for free.