GB 16325-2005Hygienic standard for dried fruits (English PDF)

Foreword

The whole text of this standard is mandatory.

This standard replaces and abolishes GB 16325-1996, Hygienic standard for dried fruits.

Compared with GB 16325-1996, the main changes in this standard are as follows:

- the format of the text has been revised in accordance with GB/T 1.1-2000;

- the structure and the scope of application of GB 16325-1996 have been revised, and hygienic requirements have been added for raw materials, food additives, the production and processing, packaging, labelling, storage and transport.

This standard is implemented from 1 October 2005, with a transition period of one year: products manufactured before 1 October 2005 and conforming to the requirements of the corresponding standard may be sold until 30 September 2006.

This standard was proposed by and is under the jurisdiction of the Ministry of Health of the People's Republic of China.

Drafting organisations of this standard: Zhejiang Provincial Institute for Food Hygiene Supervision and Inspection, Xinjiang Uygur Autonomous Region Health and Anti-Epidemic Station, Guangdong Provincial Institute for Food Hygiene Supervision and Inspection, Sichuan Provincial Institute for Food Hygiene Supervision and Inspection, Hubei Provincial Health and Anti-Epidemic Station, Health Supervision Center of the Ministry of Health, Public Health Supervision Institute of the Tianjin Municipal Health Bureau, Liaoning Provincial Health Supervision Institute.

Main drafters of this standard: Chen Anmei, Liu Cuiying, Deng Hong, Lan Zhen, Gu Jingyu, Cui Chunming, Wang Xutai.

Previous editions of the standard replaced by this standard:

- GB 16325-1996.

Classification: ICS 67.080.10, CCS C 53.

1 Scope

This standard specifies the hygienic indicators and test methods for dried fruit foods, and the hygienic requirements for food additives, the production and processing, packaging, labelling, storage and transport.

This standard applies to dried fruit foods made from fresh fruit (such as longan, lychee, grapes and persimmons) by dehydration processes such as sun-drying and drying.

2 Normative references

The provisions of the following documents become provisions of this standard through reference in this standard. For dated references, subsequent amendments (excluding corrigenda) or revisions do not apply to this standard; however, parties to agreements based on this standard are encouraged to investigate whether the latest editions of these documents can be used. For undated references, the latest edition applies to this standard.

GB 2760 Hygienic standards for uses of food additives

GB/T 4789.32 Microbiological examination of food hygiene - Examination of cereals, fruit and vegetable products

GB/T 5009.3 Determination of moisture in foods

GB/T 5009.187 Determination of total acid in dried fruits (longan, lychee, raisins, dried persimmons)

GB 7718 General standard for the labeling of prepackaged foods

GB 14881 General hygienic regulation for food enterprises

3 Indicator requirements

4 Food additives

5 Food production and processing

Shall comply with GB 14881.

6 Packaging hygiene requirements

Packaging containers and materials shall comply with the corresponding hygiene standards and relevant regulations.

7 Labelling requirements

The labelling of prepackaged products shall be in accordance with GB 7718.

8 Storage and transport

9 Test methods