GB/T 23492-2022General quality for bacon (English PDF)

Foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1: Structure and Drafting Rules for Standardization Documents" drafting. This document stipulates the technical requirements related to food quality, and the relevant requirements on food safety can be found in relevant laws, regulations, policies and food safety standards and other documents.

This document replaces GB/T 23492-2009 "Bacon". Compared with GB/T 23492-2009, except for structural adjustments and editorial changes In addition, the main technical changes are as follows:

--- Changed the definition of bacon (see 3.1, 3.1 of the 2009 edition);

--- Added the definition of raw bacon and cooked bacon (see 3.2, 3.3);

--- Changed the product classification (see Chapter 4, Chapter 4 of the 2009 edition);

--- Changed raw material requirements (see 5.1, 5.1 of the 2009 edition);

--- Changed the excipient requirements (see 5.2, 5.1 of the 2009 edition);

--- Increased feeding requirements (see 5.3);

--- Changed the sensory requirements (see 6.1, 5.2 of the 2009 edition);

--- Changed the physical and chemical indicators (see 6.2, 5.4 of the 2009 edition);

---Deleted requirements for microbiological indicators and food additives (see 5.5 and 5.6 of the 2009 edition);

--- Changed the net content requirements (see 6.3, 5.3 of the 2009 edition);

--- Changed the production and processing management (see Chapter 7, Chapter 7 of the 2009 edition);

---Changed the sensory test method (see 8.1, 6.1 of the 2009 edition);

--- Added starch test method (see 8.2);

--- Changed the moisture test method (see 8.3, 6.3.1 of the 2009 edition);

---Changed the chloride test method (see 8.4, 6.3.2 of the 2009 edition);

--- Deleted the test methods for nitrite, lead, inorganic arsenic, cadmium, total mercury, benzo(a)pyrene (see 6.3.3, 6.3.4, 2009 edition 6.3.5, 6.3.6, 6.3.7, 6.3.8);

--- Deleted the microbiological test method (see 6.4 of the 2009 edition);

--- Changed the batch requirements (see 9.1, 8.1 of the 2009 edition);

--- Changed the sampling requirements (see 9.2, 8.1 of the 2009 edition);

--- Changed the factory inspection requirements (see 9.3, 8.2 of the 2009 edition);

--- Changed the type inspection requirements (see 9.4, 8.3 of the 2009 edition);

--- Changed the judgment rules (see 9.5, 8.4 of the 2009 edition);

--- Changed the labeling requirements (see 10.1, 9.1 of the 2009 edition);

--- Increased marking requirements (see 10.2);

--- Added product naming requirements (see 10.3);

--- Changed the packaging requirements (see 10.4, 9.2 of the 2009 edition);

--- Changed the storage requirements (see 10.5, 10.1 of the 2009 edition);

--- Changed the transportation requirements (see 10.6, 10.2 of the 2009 edition);

--- Delete the sales requirements (see Chapter 11 of the 2009 edition);

--- Deleted the recall requirement (see Chapter 12 of the 2009 edition).

1 Scope

This document stipulates the product classification, raw and auxiliary materials and feeding requirements, technical requirements, production and processing management, inspection rules, labels, labels, etc. of bacon.

Requirements for marking, product naming, packaging, storage, transportation and sales, and description of inspection methods.

This document is applicable to the production, inspection and sale of bacon.

2 Normative references

The contents of the following documents constitute the essential provisions of this document through normative references in the text. Among them, dated references For documents, only the version corresponding to the date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to this document.

GB/T 191 Packaging, storage and transportation icon marks

GB 5009.3 National Food Safety Standard Determination of Moisture in Food

GB 5009.9 National Food Safety Standard Determination of Starch in Food

GB 5009.44 National Food Safety Standard Determination of Chloride in Food

GB/T 9695.19 Sampling methods for meat and meat products

JJF 1070 Quantitative packaging commodity net content measurement inspection rules

3 Terms and Definitions

The following terms and definitions apply to this document.

4 Product categories

4.1 According to the difference of raw meat, it can be divided into:

a) pork bacon;

b) duck bacon;