This standard specifies the index requirements, food additives, hygienic requirements for the production and processing process, packaging, labeling, storage and transportation requirements and inspection methods for quick-frozen pre-packaged flour and rice foods. This standard applies to various flour and rice products that use flour, rice, grains and other grains as the main raw materials, and can also be filled with meat, poultry, eggs, aquatic products, vegetables, fruits, sugar, oil, condiments, etc., which are processed (or cooked) and packaged using quick freezing technology and stored, transported and sold under frozen conditions. GB 19295-2003 Hygienic Standard for Quick-Frozen Pre-packaged Flour and Rice Foods GB19295-2003 Standard Download Decompression Password: www.bzxz.net

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GB 19295--2003
This standard is not equivalent to the International Codex Alimentarius Commission (CAC) standard CAC/RCP081976 "Operational procedures for processing and handling of quick-frozen foods".
Appendix A of this standard is a normative appendix.
This standard is proposed and managed by the Ministry of Health of the People's Republic of China. The drafting units of this standard: Tianjin Municipal Health Bureau Public Health Supervision Institute, Shanghai Municipal Health Bureau Health Supervision Institute, Wuhan Municipal Health and Epidemic Prevention Station, Jiangxi Provincial Food Sanitation Supervision and Inspection Institute, Jilin Provincial Health and Epidemic Prevention Station, Tianjin Guofu Longfeng Food Co., Ltd., Shanghai Nanxiang Quick Frozen Food Co., Ltd.
The main drafters of this standard: Tian Changying, Hu Yuying, Yang Zhaoping, Wang Xiaodong, Wang Liguang, Lu Ming, Liang Jin. 1 Scope
Hygiene Standard for Quick-frozen Pre-packaged Flour and Rice Food
GE19295—2003
This standard specifies the index requirements, food additives, hygienic requirements in the production and processing process, packaging, labeling, storage and transportation requirements and inspection methods for quick-frozen pre-packaged flour and rice foods. This standard applies to various flour and rice products that use flour, rice, grains and other grains as the main raw materials, and can be supplemented with meat, poultry, eggs, aquatic products, vegetables, fruits, sugar, oil, condiments and other fillings, which are processed (or cooked), packaged by quick freezing technology, and stored, transported and sold under frozen conditions.
2 Normative References
The clauses in the following documents become the clauses of this standard through reference in this standard. All the subsequent amendments (excluding errata) or revised versions of the referenced documents with a specified period are not applicable to this standard. However, the parties to the agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For any undated referenced documents, the latest version shall apply to this standard. GB2760 Hygienic Standard for Food Additives GB/T4789.33 Microbiological Examination of Food Hygiene Inspection of Cereals, Fruits and Vegetables GB/T5009.11 Determination of Total Arsenic and Inorganic Arsenic in Foods 2 Determination of Lead in Foods
GB/T 5009. 12
GB/T5009.22 Determination of Aflatoxin B in Foods GB/T5009.44 Analytical Methods for Hygienic Standards of Meat and Meat Products GB/T5009.56 Analytical Methods for Hygienic Standards of Pastry GB14881 General Hygienic Standards for Food Enterprises
3 Terms and Definitions
The following terms and definitions apply to this standard. 3.1
Put the pre-treated food in a device at -30℃～-40℃, and generally pass through the maximum ice crystal formation zone within 30 minutes to reduce the center temperature of the food from -1℃ to -5℃, and the diameter of the ice formed is less than 100mm. The center temperature of the food after quick freezing should reach below -18℃.
Quickly frozen pre-packaged flour and rice food
Food made of flour, rice, grains and other grains as the main raw materials, which can be supplemented with meat, poultry, eggs, aquatic products, vegetables, fruits, sugar, oil, condiments, etc. as fillings, processed and packaged in a certain shape (or cooked) and quick-frozen. 3.3
Raw frozen
The product is not heated and matured before freezing.
Cooked frozen
The product is heated and matured before freezing.
GB 19295-2003
4 Index requirements
4.1 Raw material requirements
Should meet the relevant standards and regulations. 4.2 Sensory requirements
Sensory requirements should meet the requirements of Table 1.
Tissue morphology
Flavor and smell
4.3 Physical and chemical indicators
Table 1 Sensory requirements
Have the shape that the variety should have, no deformation, no rust, no frost on the surface
Have the taste and smell that the variety should have, no peculiar smell, no impurities visible to the naked eye on the surface and inside
Physical and chemical indicators should meet the requirements of Table 2.
Table 2 Physical and Chemical Standards
Lead (Pb)/(mg/kg)
Total Arsenic (As)/(mg/kg）
Acid Value* (Fat) (KOH)/(mg/g)Peroxide Value (Fat)/(g/100g)Volatile Basic Nitrogen/(mg/100g)
Aflatoxin B/(uz/kg）
Tai, b are only applicable to those with animal food or nuts as the main fillings. ℃ are only applicable to raw quick-frozen foods with meat, eggs, and aquatic products as the main fillings4.4
Microbiological Indicators
Microbiological indicators shall comply with the provisions of Table 3.
Table 3 Microbiological indicators
Total colony count/(cfu/g)
Eliform bacteria/(MPN/100g)
300000
Pathogenic bacteria (Salmonella, Shigella, Staphylococcus aureus) mold count/(cfu/g)
5 Food additives
5.1 The quality of food additives shall comply with the relevant standards and relevant regulations. 5.2 The variety and amount of food additives used shall comply with the provisions of GB2760. 2
Shall not be detected
6 Hygiene requirements for the production and processing process
Shall comply with the provisions of GB14881 and Appendix A. 7 Packaging
Packaging containers and materials shall comply with the relevant health standards and relevant regulations. 8 LabelingbZxz.net
The labeling requirements for standardized packaging shall comply with relevant regulations and indicate quick-frozen, raw or cooked. 9 Storage and Transportation
9.1 Storage
GB19295-2003
Should be stored in a cold storage below -18℃, the temperature fluctuation should be controlled within 2℃, and the temperature rise during transportation should be kept to a minimum.
9.2 Transportation
The product should be protected from sunlight and rain when transporting. It should not be mixed with toxic, harmful, odorous or other items that affect product quality. 10 Inspection Method
Except where otherwise noted, the inspection of each index in this standard shall be carried out on samples after natural thawing. When determining volatile basic nitrogen, acid value and peroxide value, only the fillings shall be tested.
10.1 Sensory Requirements
Inspect according to the sensory inspection method specified in GB/T5009.56, and the sample can be reheated or matured according to the method of consumption indicated on the package, and its taste and smell shall be checked by tasting and membrane respectively. 10.2 Physical and chemical indicators
10.2.1 Total arsenic
Determine according to the method specified in GB/T5009.11. 10.2.2 Lead
Determine according to the method specified in GB/T5009.12. 10.2.3 Acid value and peroxide value
Determine according to the method specified in GB/T5009.56. 10.2.4 Volatile basic nitrogen
Determine according to the method specified in GB/T5009.44. 10.2.5 Aflatoxin B,
Determine according to the method specified in GB/T5009.22. 10.3 Microbiological indicators
Total colony count, coliform group, pathogenic bacteria and mold shall be tested according to the method specified in GB/T4789.33. GB19295—2003
A.1 Purpose
Appendix A
(Normative Appendix)
Hygienic Guidelines for Quick-frozen Pre-packaged Flour and Rice Foods
These guidelines are formulated in accordance with the relevant provisions of the Food Hygiene Law of the People's Republic of China in order to guide the production and hygienic management of quick-frozen pre-packaged flour and rice foods to meet hygienic requirements and ensure people's health. A.2 Scope of Application
Applicable to various flour and rice products that use flour, rice, grains and other grains as the main raw materials, and can also be filled with meat, poultry, eggs, aquatic products, vegetables, fruits, sugar, oil, condiments, etc., which are processed into shape (or cooked), quickly frozen, packaged and sold under frozen conditions. A.3 Guiding principles
Article 1 The raw materials and auxiliary materials of quick-frozen foods shall meet the corresponding quality and hygiene requirements. Article 2 Quick-frozen pre-packaged flour and rice foods shall be packaged in a temperature-controlled environment. Cooked foods for quick freezing shall be cooled as quickly as possible in cooling equipment suitable for sanitary processing requirements before quick freezing, and shall not be placed in an environment of 10℃～60℃. Article 3 The cooled foods shall be frozen immediately, and the temperature shall pass through the temperature zone for ice crystal formation within 30 minutes during freezing (for most foods, this zone is -1℃～-5℃). Article 4 The quick freezing process shall be uninterrupted until the core temperature of the product reaches -18℃. Article 5 Take effective measures to keep the temperature rise of quick-frozen foods to a minimum during handling, transportation and refrigeration. Article 6 Products shall be stored in a cold storage below -18℃, and the temperature fluctuation shall be controlled within 2℃. They shall not be mixed with toxic, harmful, odorous items or other sundries. Article 7 Quick-frozen pre-packaged rice and flour food production units should strengthen their own hygiene management, employees must maintain good personal hygiene, establish inspection rooms that are compatible with production capacity and meet the requirements, and be equipped with qualified inspection personnel. Products are allowed to leave the factory only after passing the inspection. Article 8 Quick-frozen pre-packaged rice and flour foods should be sold under frozen conditions, and the temperature of the products in the low-temperature display cabinet shall not exceed 12°C. Article 9 The storage and display of quick-frozen pre-packaged rice and flour foods should be separated from unpackaged frozen products, and the packaging materials must meet the requirements of relevant food hygiene standards.
Article 10 The label of quick-frozen pre-packaged rice and flour foods shall comply with the requirements of GB7718 "General Standard for Food Labeling". The words "quick-frozen", "raw" or "cooked" shall also be indicated in the label.
Article 11 Quick-frozen pre-packaged rice and flour foods should always maintain good hygiene conditions from processing, storage, transportation to sales, in accordance with the requirements of the "Food Hygiene Law of the People's Republic of China".
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