GH/T 1389-2022Technical code of practice for hot air-drying of broccoli (English PDF)
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Issued by
All-China Federation of Supply and Marketing Cooperatives
Level / Type
National · Recommended
Issue date
November 24, 2022
Implementation date
January 1, 2023
Scope
GH/T 1389-2022 (Technical code of practice for hot air-drying of broccoli) is available as an English-translated PDF.
GH/T 1389-2022 — This document specifies the raw material requirements, pre-treatment, drying, packaging, labeling, metal detection, storage and records for broccoli hot-air drying production: This document is applicable to fresh broccoli as raw material, which is processed through trimming, cleaning, cutting, blanching, cooling, water rejection, sugar staining, hot air drying and other processes: Operate the production of dried broccoli products:
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Document preview — GH/T 1389-2022
National Standard of the People's Republic of China
- ICS
- 67.080.20
- Classification
- X 26
Issued by: All-China Federation of Supply and Marketing Cooperatives
Contents
- Document data1
Document data
International classification (ICS): 67.080.20.
Chinese classification (CCS): X26.
Estimated length of the Chinese original: 6,624 words.
......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 4 pages — is available in the English PDF.
Referenced standards
Normative references
- GB/T 191Graphical symbols marking for handling and storage of packages
- GB 1886.2National Food Safety Standard - Food Additives - Sodium bicarbonate
- GB 2762National food safety standard - Limits of contaminants in food
- GB 2763National food safety standard-Maximum residue limits for pesticides in food
- GB 4806.9National Food Safety Standard - Metal Materials and Products for Food Contact
- GB 5009.3National food safety standard - Determination of Moisture Content in Foods
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Related Standards
GB 14881-2025 — National food safety standard - General hygienic regulation for food production
GB 1886.2-2015 — National Food Safety Standard - Food Additives - Sodium bicarbonate
GB 1886.20-2016 — National food safety standard - Food additives - Sodium Hydroxide
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GH/T 1389-2022
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