GB 14884-2016National Food Safety Standard – Preserved Fruits (English PDF)
食品安全国家标准 蜜饯
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Issued by
State Administration for Market Regulation; Standardization Administration of China
Level / Type
National · Mandatory
Issue date
December 23, 2016
Implementation date
June 23, 2017
Scope
GB 14884-2016 is the English-translated version of 食品安全国家标准 蜜饯.
GB 14884-2016 — This Standard applies to all types of preserved fruits.
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Document preview — GB 14884-2016
Contents
- Foreword1
- Application Scope2
- Preserved fruit3
- Raw material requirements4
- Sensory requirements5
- Contamination limit and mycotoxins limit6
- Microorganic limit7
- Food additives8
- Pesticide residue limit9
Foreword
This Standard replaces GB 14884-2003, Hygienic Standard for Preserved Fruits.
Compared with GB 14884-2003, the major changes of this Standard are as follows.
-- the standard name is changed into "National Food Safety Standard – Preserved Fruits";
-- the application scope is changed;
-- the terms and definitions are changed;
-- the raw material requirements are changed;
-- the sensory requirements are changed;
-- the physical-chemical indexes are changed;
-- the microorganic indexes are changed.
National Food Safety Standard – Preserved Fruits
1 Application Scope
This Standard applies to all types of preserved fruits.
2.1 Preserved fruit
product which is made with fruits and vegetables as the principal raw materials, and by adding (or not adding) food additives and other supplements, and curing (or not curing) with sugar or honey or salt, including sugar cured type, dried type, candied type, activated type, preserved fruit cake type, preserved fruit roll type and so on.
3.1 Raw material requirements
Raw materials shall be as specified in relevant food standards and related stipulations.
3.2 Sensory requirements
Sensory requirements shall be as specified in Table 1.
3.3 Contamination limit and mycotoxins limit
3.3.1 Contamination limit shall be as specified in GB 2762.
3.3.2 Mycotoxins limit shall be as specified in GB 2761.
3.4 Microorganic limit
3.4.1 Pathogenic bacteria limit shall meet the provisions on ready-to-eat products of vegetable and fruit in GB 29921.
3.5 Food additives
Use of food additives shall be as specified in GB 2760.
3.6 Pesticide residue limit
Pesticide residue limit shall be as specified in GB 2763.
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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 4 pages — is available in the English PDF.
Referenced standards
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