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

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
Microbial indicators should be in accordance with the provisions of Table 3.
Physical and chemical indicators bzxz.net
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,
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