1 Scope
This standard specifies the definition, classification, hygienic index requirements, inspection methods, inspection rules as well as marking, packaging, transportation, storage, sale and recall requirements of bacon.
This standard is applicable to processing, inspection and sale of the product defined in Section 3.1.
2 Normative References
The following standards contain provisions which, through reference in this standard, constitute provisions of this standard. For dated references, subsequent amendments to (excluding correction to), or revisions of, any of these publications do not apply. However, the parties who enter into agreement according to this standard are encouraged to study whether the latest editions of these documents apply. For undated references, the latest edition applies to this standard.
GB 2726 Hygienic Standard for Cooked Meat Products
GB 2760 Hygienic Standards for Uses of Food Additives
GB/T 4789.2 Microbiological Examination of Food Hygiene - Aerobic Plate Count
GB/T 4789.3 Microbiological Examination of Food Hygiene - Detection of Coliform Bacteria
GB/T 4789.4 Microbiological Examination of Food Hygiene - Examination of Salmonella
GB/T 4789.5 Microbiological Examination of Food Hygiene - Examination of Shigella
GB/T 4789.10 Microbiological Examination of Food Hygiene - Detection of Staphylococcus Aureus
GB/T 5009.11 Determination of Total Arsenic and Abio-arsenic in Food
GB/T 5009.12 Determination of Lead in Foods
GB/T 5009.15 Determination of Cadmium in Foods
GB/T 5009.17 Determination of Total Mercury and Organic-mercury in Foods
GB/T 5009.27 Determination of Benzo(a)pyrene in Foods
GB/T 5009.33 Determination of Nitrite and Nitrate in Foods
GB/T 5009.44 Method for Analysis of Hygienic Standard of Meat and Meat Products
GB 7718 General Standard for the Labeling of Prepackaged Foods
GB/T 9695.8 Meat and Meat Products-Method for Determination of Chloride Content (Reference Method)
GB/T 9695.15 Meat and Meat Products - Method for Determination of Moisture Content
GB/T 9695.19 Meat and Meat Products - Sampling
GB 9959.1 Fresh and Frozen Demi Carcass Pork
GB/T 9959.2 Fresh and Frozen Pork Lean Cuts
GB/T 17238 Fresh and Frozen Beef Cuts
GB 19303 Hygienic Practice of Cooked Meat and Meat-products Factory
JJF 1070 Rules of Metrological Testing for Net Quantity of Products in Prepackages with Fixed Content
Food Recall Management Regulations, [2007] No. 98 Decree of General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
Food Labeling Management Regulations, [2007] No. 102 Decree of General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
3 Terminologies and Definitions
Foreword i
1 Scope
2 Normative References
3 Terminologies and Definitions
4 Classification
5 Technical Requirements
6 Inspection Methods
7 Producing and Processing
8 Inspection Rules
9 Labeling and Packaging
10 Storage and Transportation
11 Sale
12 Recall
1 Scope
This standard specifies the definition, classification, hygienic index requirements, inspection methods, inspection rules as well as marking, packaging, transportation, storage, sale and recall requirements of bacon.
This standard is applicable to processing, inspection and sale of the product defined in Section 3.1.
2 Normative References
The following standards contain provisions which, through reference in this standard, constitute provisions of this standard. For dated references, subsequent amendments to (excluding correction to), or revisions of, any of these publications do not apply. However, the parties who enter into agreement according to this standard are encouraged to study whether the latest editions of these documents apply. For undated references, the latest edition applies to this standard.
GB 2726 Hygienic Standard for Cooked Meat Products
GB 2760 Hygienic Standards for Uses of Food Additives
GB/T 4789.2 Microbiological Examination of Food Hygiene - Aerobic Plate Count
GB/T 4789.3 Microbiological Examination of Food Hygiene - Detection of Coliform Bacteria
GB/T 4789.4 Microbiological Examination of Food Hygiene - Examination of Salmonella
GB/T 4789.5 Microbiological Examination of Food Hygiene - Examination of Shigella
GB/T 4789.10 Microbiological Examination of Food Hygiene - Detection of Staphylococcus Aureus
GB/T 5009.11 Determination of Total Arsenic and Abio-arsenic in Food
GB/T 5009.12 Determination of Lead in Foods
GB/T 5009.15 Determination of Cadmium in Foods
GB/T 5009.17 Determination of Total Mercury and Organic-mercury in Foods
GB/T 5009.27 Determination of Benzo(a)pyrene in Foods
GB/T 5009.33 Determination of Nitrite and Nitrate in Foods
GB/T 5009.44 Method for Analysis of Hygienic Standard of Meat and Meat Products
GB 7718 General Standard for the Labeling of Prepackaged Foods
GB/T 9695.8 Meat and Meat Products-Method for Determination of Chloride Content (Reference Method)
GB/T 9695.15 Meat and Meat Products - Method for Determination of Moisture Content
GB/T 9695.19 Meat and Meat Products - Sampling
GB 9959.1 Fresh and Frozen Demi Carcass Pork
GB/T 9959.2 Fresh and Frozen Pork Lean Cuts
GB/T 17238 Fresh and Frozen Beef Cuts
GB 19303 Hygienic Practice of Cooked Meat and Meat-products Factory
JJF 1070 Rules of Metrological Testing for Net Quantity of Products in Prepackages with Fixed Content
Food Recall Management Regulations, [2007] No. 98 Decree of General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
Food Labeling Management Regulations, [2007] No. 102 Decree of General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
3 Terminologies and Definitions
Contents of GB/T 23492-2009
Foreword i
1 Scope
2 Normative References
3 Terminologies and Definitions
4 Classification
5 Technical Requirements
6 Inspection Methods
7 Producing and Processing
8 Inspection Rules
9 Labeling and Packaging
10 Storage and Transportation
11 Sale
12 Recall
