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GB 4789.24-2024National Food Safety Standards - Food Microbiology Testing - Candy, Chocolate and Cocoa Butter Substitute Chocolate and Their Products, Sampling and Sample Processing of Cocoa Products (English PDF)

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Issued by

NHC; SAMR

Level / Type

National · Mandatory

Issue date

February 8, 2024

Implementation date

August 8, 2024

Scope

GB 4789.24-2024 (National Food Safety Standards - Food Microbiology Testing - Candy, Chocolate and Cocoa Butter Substitute Chocolate and Their Products, Sampling and Sample Processing of Cocoa Products) is available as an English-translated PDF.

GB 4789.24-2024 — This Standard specifies the sampling and sample treatment methods for candy, chocolate and cocoa butter chocolate and their products, cocoa products. This Standard is applicable to the sampling and sample treatment of candy, chocolate and their products, cocoa butter chocolate and their products, cocoa products (including cocoa replacers).

Document preview — GB 4789.24-2024

National Standard of the People's Republic of China

Issued by: NHC; SAMR

Foreword...3
1 Scope...4
2 Equipment and Materials...4
3 Sampling...4
4 Sample Treatment...5
5 Inspection...6

Foreword

This Standard serves as a replacement of GB/T 4789.24-2003 Microbiological Examination of

Food Hygiene - Examination of Candy, Cake and Preserved Fruit.

In comparison with GB/T 4789.24-2003, the main changes are as follows.

---The title of the Standard is modified;

---The scope is modified;

---The equipment and materials are modified;

---The culture medium and reagents are deleted;

---The sampling is modified;

---The sample treatment is modified;

---The inspection method is modified.

National Food Safety Standard - Food Microbiological

Examination - Sampling and Sample Treatment of Candy,

Chocolate and Cocoa Butter Chocolate and Their Products,

Cocoa Products

1 Scope

This Standard specifies the sampling and sample treatment methods for candy, chocolate and

cocoa butter chocolate and their products, cocoa products.

This Standard is applicable to the sampling and sample treatment of candy, chocolate and their

products, cocoa butter chocolate and their products, cocoa products (including cocoa replacers).

2 Equipment and Materials

2.1 Sampling Tools

The sampling tools shall be made of stainless steel or other materials of appropriate strength,

with smooth surfaces, no gaps, and rounded corners. The sampling tools shall be cleaned and

sterilized and kept dry before use. The sampling tools include stirring utensils, sampling spoons,

spoons, knives (knives or spatulas), scissors and tweezers, etc.

2.2 Sample Containers

The material (such as. glass, stainless steel and plastic, etc.) and structure of the sample

containers shall be able to thoroughly ensure the original state of the sample. Containers and

lids shall be clean, sterile and dry. The sample containers, which shall be of sufficient volume,

include sampling bags, sampling tubes and sampling bottles, etc.

2.3 Other Supplies

Include alcohol lamps, thermometers, aluminum foils, sealing films, markers and sampling

registration forms, etc.

3 Sampling

3.1 Sampling Principle and Sampling Scheme

The sampling principle and sampling scheme shall comply with the stipulations of GB 4789.1.

The number of sampling pieces n shall comply with the requirements of relevant food safety

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — all pages — is available in the English PDF.

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