This standard specifies the index requirements, food additives, hygienic requirements for production and processing, packaging, labeling, storage and transportation requirements and inspection methods for frozen drinks. This standard applies to ice cream, popsicles, ice cubes, etc. GB 2759.1-2003 Frozen Drinks Hygienic Standard GB2759.1-2003 Standard download decompression password: www.bzxz.net

The entire text of this standard is mandatory.
This standard replaces GB275.1-1996 % Refrigeration Product Standard. Compared with GB2759.1-1996, the main modifications of this standard are as follows: The standard text format is modified according to GB/T11-2000; GB 2769.12003
The original standard structure was revised to include the requirements for raw materials, food additives, hygienic requirements for production and processing, packaging, labeling, storage and transportation. The microbial migration indicators of this standard, "frozen products containing more than 10% milk and egg whites" and "frozen products containing less than 1% milk and egg whites" were combined into "frozen drinks containing some milk and egg whites". This standard will be abolished at the same time as its implementation. The Ministry of Health of the People's Republic of China proposed the drafting units of this standard: Beijing Center for Disease Control and Prevention, Jiangning Health Supervision Institute, Hangzhou Municipal Public Health Supervision Institute, Ministry of Health, Heilongjiang Provincial Health Inspection Center. Institute, Shanghai Food Inspection and Registration Institute, Leshouliangpin Inspection Institute,
This standard was drafted by Yu Weikang, Qu Xutai, Zhunzhewei, Yu Ting, Rong Zhuo, He Qingqiu, Gan Peng, and the previous versions of the standard replaced by this standard were published as follows! This standard was first issued in 1977, revised for the first time in 1931, and revised for the second time in 1948. I
1 Standard
Hygienic Standard for Frozen Beverages
B2759.1—2003
This standard specifies the index requirements for frozen beverages, food filling, hygiene requirements for production and processing, packaging, labeling, storage and transportation requirements and test methods,
This standard is applicable to ice cream ingredients, ice boxes, edible ice cubes, etc. 2 Normative references
The clauses in the following documents become clauses of this standard through reference in this standard. For any dated reference, all subsequent amendments (excluding errors) or revisions are not applicable to this standard. However, the latest versions of these documents can be used as references that have not been dated. For any undated reference, the latest version shall apply to this standard. GB2780 Food hygiene standard
GB/T47B3.21 Food hygiene microbiological examination - Inspection of frozen drinks and beverages (/5309.1) Determination of total phosphorus in food - Inorganic arsenic by method GB/T5309.12 Determination of lead in food
GB/T5309.13 Determination of lead in food T5009.13 Determination of copper in food
GB1295 Good Hygiene Practice for Beverage Enterprises 3 Terms and definitions
The following terms and definitions apply to this standard.
Cold healthy drinks
Frozen products made from drinking water, sweeteners, dairy products, fruits, soy products, edible oils and other main raw materials, with a certain amount of refined, coloring agents, stabilizers, emulsifiers and other food additives, after mixing, sterilization and freezing. 4 Index requirements
4.1 Raw material requirements
Should meet the corresponding standards and relevant regulations. 4.2 Food requirements
It should have the same taste and aroma as the product, without unpleasant odor, taste and visible impurities. 4.3 Physical and chemical indicators
The physical and chemical indicators should meet the requirements of Table 1.
Table 1 Physical and chemical indicators
Total
Name: Ph/mg/1
(B 2759.1—2003
4.4 Microbiological indicators
Microbiological indicators shall comply with the provisions of the table.
Jiru protein stale drinks
Cold beauty and body health products
White powder I fruit stale drinks
Good natural technology
Microbiological indicators
Total number/
(cfu/ml.)
Previous Qu refers to Salmonella, Zhihuo Qu and golden yellow fungus Qu food additives
5.1 Food The quality of the product shall comply with the relevant standards and regulations. 5.2 The type and use of food additives shall comply with the provisions of GB2750 6 The hygienic requirements of the production and processing process shall comply with the provisions of GH12595.
Packaging containers and materials shall comply with the relevant hygienic standards and relevant regulations 8 Labeling
The labeling requirements of the packaging shall comply with the relevant regulations. 9 Storage and transportation
91 Cavity
Large sample:
(MPN/100 mL)
" pathogenic bacteria"
Not detectable
Not detectable
Not detectable
The product should be produced in a well-ventilated place and should not be stored together with toxic, harmful, odorous, volatile, and easily volatile products.wwW.bzxz.Net
9.2 Transportation
The product should be kept away from sunlight and rain before transportation, and should not be mixed with toxic, odorous, or odorous items or items that affect the quality of the product. 10 Inspection method
10. 1 Physical and chemical inspection
10. 1. 1 General
Determine according to the method specified in 6H/5009.11. 10. 1.2 Lead
Determine according to the method specified in G15/T5009.12. 10. 1,3 Copper
According to the square supply specified in GB/T5009.13. 10.2 Micro-axis index
According to the square station diameter test specified in GBT4789.21, CB2759.1-2003
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