1 Scope
This standard specifies the definition of quality safety requirement, technical requirements, inspection methods, inspection rules, marking and packaging, storage and transport as well as sales and special requirements of prepared meat products.
This standard applies to the production, inspection, storage, transport and sales of prepared meat products.
2 Normative references
The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments (excluding corrections), or revisions, of any of these publications do not apply to this standard. However parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the normative documents indicated below. For undated references, the latest edition of the normative document referred to applies.
GB/T 191 Packaging - Pictorial marking for handling of goods
GB 2707 Hygienic standard for fresh (frozen) meat of livestock
GB 2717 Hygienic standard for soy sauce
GB 2719 Hygienic standard for vinegar
GB 2720 Hygienic standard for weijing (gourmet powder)
GB 2721 Hygienic standard for food grade salt
GB 2733 Hygienic standard for fresh and frozen marine products of animal origin
GB 2758 Hygienic standard for fermented alcoholic beverages
GB 2760 Hygienic standards for uses of food additives
GB 2762 Maximum levels of contaminants in foods
GB 2763 Maximum residue limits for pesticides in food
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
Foreword i
1 Scope
2 Normative references
3 Terms and definitions
4 Technical requirements
5 Test methods
6 Inspection rules
7 Marking and packaging
8 Storage, transport and sales
9 Special requirements
Standard
SB/T 10182-1993 Storage Technology for Camphor Products (English Version)
1 Scope
This standard specifies the definition of quality safety requirement, technical requirements, inspection methods, inspection rules, marking and packaging, storage and transport as well as sales and special requirements of prepared meat products.
This standard applies to the production, inspection, storage, transport and sales of prepared meat products.
2 Normative references
The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments (excluding corrections), or revisions, of any of these publications do not apply to this standard. However parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the normative documents indicated below. For undated references, the latest edition of the normative document referred to applies.
GB/T 191 Packaging - Pictorial marking for handling of goods
GB 2707 Hygienic standard for fresh (frozen) meat of livestock
GB 2717 Hygienic standard for soy sauce
GB 2719 Hygienic standard for vinegar
GB 2720 Hygienic standard for weijing (gourmet powder)
GB 2721 Hygienic standard for food grade salt
GB 2733 Hygienic standard for fresh and frozen marine products of animal origin
GB 2758 Hygienic standard for fermented alcoholic beverages
GB 2760 Hygienic standards for uses of food additives
GB 2762 Maximum levels of contaminants in foods
GB 2763 Maximum residue limits for pesticides in food
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
Contents of SB/T 10182-1993
Foreword i
1 Scope
2 Normative references
3 Terms and definitions
4 Technical requirements
5 Test methods
6 Inspection rules
7 Marking and packaging
8 Storage, transport and sales
9 Special requirements
