This standard specifies the index requirements, food additives, hygienic requirements and inspection methods for sauce foods. This standard applies to all kinds of sauce foods made from fermented grains as the main raw materials. GB 2718-2003 Sauce Hygiene Standard GB2718-2003 Standard Download Decompression Password: www.bzxz.net

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This standard replaces GB2718-1596 Health Standard 3. Compared with GB2713·16, the main adjustments of this standard are as follows: According to GB/11.12000, the standard text format is modified. CB 27182003
The structure of the original standard is revised, and the food source additives, industrial requirements for the production and processing process, packaging, labeling, storage and transportation requirements are added.
From the date of implementation of this standard, G2718-3 will be terminated at the same time. This standard was proposed by the Ministry of Health of the People's Republic of China and was approved by the Ministry of Health of the People's Republic of China. The originating units of this standard are the Disease Prevention and Control Center of Beijing Municipal Hospital, the former Regional Trade Bureau, Beijing Food Brewing Research Institute, and Tianchong Food Health Supervision and Inspection Institute.
The originators of this standard are: Ding Haiying, Hu Kedao, Zhong Guanshan, Zhu Yao, Ji Kangshang, Man Ni, etc. The previous editions of the standards replaced by this standard are: GB 4-1977, OB 2718-1981, GB 2718-1995.1
1 Scope
Health standard
GI2718-2003
This standard specifies the index requirements, food additives, hygienic requirements and inspection methods for butyric acid products during production. This standard is not applicable to various sauce foods made from fermented flour with roots as the main raw materials. 2 Normative referenced documents
The clauses of the following documents become the clauses of this standard through introduction into this standard: Any dated referenced documents, their subsequent amendments (excluding incorrect versions) or sample editions are not applicable to this standard; however, the parties who have reached an agreement based on this standard may study whether the new versions of these documents can be used. Any undated referenced documents, their original versions are applicable to this standard. GB276 Food Additives Use Hygiene Standards (H/T4789.22 Food Microbiological Test Preparation Product Test CB/T2CCU, 40 Analysis Methods of Sauce Hygiene Standards for Food Enterprises Use Hygiene Standards GB14931 3 Index Requirements 3.1 Raw Materials Requirements Should meet the relevant standards and regulations. 3.2 In the normal preparation of sauces, the smell should not be too strong or too sticky. , no damage to acids, cyanine, heat and other changes. 3.3 Physical and chemical indicators
Current chemical indicators meet the requirements of Table 1.
Physical and chemical indicators
Actual salt (Ne)/e/100g)
Ester sauce
Purple base test black/1CR)
Sweet noodles bzxZ.net
Total f acid (1)
Total gentian uAs (m/kg)
Intelligence (Pb)/mg/he.
Biological indicators
Micro! 2. The biological index shall conform to the provisions of GB 2718-2C03. 2. Microbiological index (first, second and third provinces) 2. Food additives 4.1. The quality of food additives shall conform to the relevant production standards and relevant regulations 4.2. The product and use of food additives shall conform to the provisions of 27. 5. The hygienic requirements of the production and processing process shall conform to the provisions of GB 2718-2C03. 6. Packaging and packaging materials shall conform to the relevant industrial and health standards and relevant regulations, and the labeling requirements of the packaging shall conform to the relevant regulations. 8. Storage and transportation 9.1. Storage The product shall not be left outside for more than ten years and shall be kept in a good place. B.2 When transporting standard products, please do not pack them with any items that are harmful, smelly, toxic, or easy to cause leakage. 3. Do not pack them with any items that are smelly, odorous, or that may affect the quality of the product. 9. Inspection methods 9.1 Physical and chemical indicators 9.2 Inspect according to the methods specified in /T509.40. 9.2 Microbiological indicators 9.3 Inspect according to the methods specified in /T4733.23.
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