GB/T 19694-2008Product of geographical Indication - Pingyao braised beef (English PDF)

Foreword

This standard is based on "geographical indication protection regulations" to develop and GB/T 17924 "General requirements for product standards of geographical indications." This standard replaces GB 19694-2005 "geographical origin of products Pingyao beef." The main changes compared to the Standard and GB 19694-2005 are as follows.

--- The standard attributes from the mandatory to recommended;

--- According to the State Administration of Quality Supervision, Inspection and Quarantine promulgated the "geographical indication protection regulations", modifying the standard English name, Standards relating to "geographical origin," the statement was changed to "geographical indications";

--- Increased Pingyao beef products to taste Classification of content;

--- Added Pingyao beef quality grade division;

--- Modify the physical and chemical indicators, in accordance with GB 13100 "canned meat hygiene standards" to modify the high-temperature sterilization products heavy metal indicator; by According to GB 2726 "cooked meat hygiene standards" to increase the index of non-heavy metal high-temperature sterilization cooked meat;

--- Refined microbiological criteria;

--- Increased transportation requirements for non-high-temperature sterilization products. Appendix A of this standard is a normative appendix.

1 Scope

This standard specifies the terms and definitions Pingyao beef, the scope of protection of geographical indication products, requirements, test methods, inspection rules and signs, Labeling, packaging, transportation and storage.

This standard applies to the State Administration of Quality Supervision, Inspection and Quarantine administrative department under the "geographical indication protection regulations" approved protection Pingyao beef.

2 Normative references

The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.

GB/T 191 Packaging - Pictorial signs

GB 1907 food additive sodium nitrite

GB 2707 fresh (frozen) meat hygiene standards GB/T Total 4789.2 Microbiological examination of food hygiene colony assay

GB/T 4789.3 Microbiological examination of food hygiene Coliform bacteria

GB/T 4789.4 Microbiological examination of food hygiene inspection salmonella

GB/T 4789.5 Microbiological examination of food hygiene Shigella test

GB/T 4789.10 Microbiological examination of food hygiene inspection of Staphylococcus aureus

GB/T 4789.26 Microbiological examination of food hygiene commercial sterilization of canned food GB /5009.11 Determination of total arsenic in food T and inorganic arsenic Determination of GB/T 5009.12 of lead in food Determination of

GB/T 5009.14 Zinc Foods

GB/T 5009.15 Determination of cadmium in food Determination of GB/T 5009.17 foods total mercury and organic mercury

GB/T 5009.33 Food nitrite and nitrate determination

GB 5461 salt

GB/T 6388 transport package shipping mark

GB 7718 pre-packaged food labels General

GB 9695.19 Meat and meat sampling method

GB/T 10004 retort film and pouch

GB/T 10005 biaxially oriented polypropylene (BOPP) low density polyethylene (LDPE) film and pouch

GB/T 12457 Determination of sodium chloride in foods

GB/T 15091 food industry basic terminology

GB/T 17237 livestock slaughter and processing general technical conditions JJF1070 prepackaged goods measured net content inspection rules NY467 slaughter, quarantine norms The State Administration of Quality Supervision, Inspection and Quarantine Order [2005] No. 75 "prepackaged goods metrological supervision and management approach"