GB 19295-2021National Food Safety Standard - Quick-frozen noodles and prepared foods (English PDF)
食品安全国家标准 速冻面米与调制食品
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Issued by
National Health Commission; State Administration for Market Regulation
Level / Type
National · Mandatory
Issue date
September 7, 2021
Implementation date
March 7, 2022
Scope
GB 19295-2021 is the English-translated version of 食品安全国家标准 速冻面米与调制食品.
GB 19295-2021 is the Chinese national food safety standard for quick-frozen noodle foods and quick-frozen prepared foods; it does not cover quick-frozen animal aquatic products.
It defines quick-frozen noodle foods, made from wheat, rice, corn, miscellaneous grains or their products with or without fillings and ingredients, and quick-frozen prepared foods, which may also start from beans, potatoes, livestock and poultry meat, eggs, raw milk, aquatic products, fruit and vegetables or edible fungi.
It separates raw products from cooked products according to whether they were heated to maturity before freezing. It then sets the technical requirements, from the raw materials to the sensory requirements, and closes with a clause on other matters. It was issued on 7 September 2021 and has applied since 7 March 2022.
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Document preview — GB 19295-2021
National Standard of the People's Republic of China
Issued by: National Health Commission; State Administration for Market Regulation
Contents
- Foreword3
- 1 Scope4
- 2 Terms and definitions4
- 3 Technical requirements4
- 4 Others6
1 Scope
This Standard applies to quick-frozen noodles and quick-frozen prepared foods; but not to quick-frozen animal aquatic products.
2 Terms and definitions
2.1 Quick-frozen noodle foods
Quick-frozen foods made after processing, molding, etc. from one or more grains such as wheat, rice, corn, and miscellaneous grains and their products as raw materials, or with fillings/ingredients.
2.2 Quick-frozen prepared foods
Quick-frozen foods made after preparing, processing, molding, etc. from one or more of grains, beans, potatoes, livestock and poultry meat, eggs, raw milk, aquatic products, fruits and vegetables, edible fungi as raw materials, or with fillings/ingredients.
2.3 Raw products
Ready-to-eat or non-ready-to-eat quick-frozen foods which have not been heated to maturity before freezing.
2.4 Cooked products
Ready-to-eat or non-ready-to-eat quick-frozen foods which have been heated to maturity before freezing.
3 Technical requirements
3.1 Raw material requirements
The raw materials shall meet the corresponding food standards and relevant regulations.
3.2 Sensory requirements
......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 20 pages — is available in the English PDF.
Referenced standards
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