SB/T 10369-2012Vacuumize soft package for pot-roast egg products (English PDF)

Foreword

This standard replaces SB/T 10369-2005 "Evacuation of soft-packed halogen egg products".

Compared with SB/T 10369-2005, the main changes of this standard are as follows.

--- The standard name was changed to "Vacuum flexible packaged halogen egg products";

--- Increased raw egg requirements should comply with the provisions of 6.1 of GB 2748, GB/T 25009-2010;

--- Added the provisions of GB 28050 "General Rules for Nutrition Labelling of Prepackaged Foods";

--- Cancel the explicit value of the health indicator list, which should be in accordance with the provisions of GB 2749;

--- Clarified that the processing requirements should meet the requirements of GB/T 25009-2010;

--- Revised the description of "vacuum flexible packaging halogen egg products";

---Specific description of the inspection rules and judgment rules.

This standard was drafted in accordance with the rules given in GB/T 1.1-2009.

This standard was proposed by the China Business Federation.

This standard is managed by the Ministry of Commerce of the People's Republic of China.

This standard was drafted. Hubei Shendan Health Food Co., Ltd., Shandong Dezhou Chicken Co., Ltd., Guangdong Zhenmei Food Group Company, Nanjing Yurun Food Co., Ltd.

1 Scope

This standard specifies the terms and definitions of vacuum flexible packaging halogen egg products, raw materials and accessories, technical requirements, production and processing requirements, inspection Requirements, methods of inspection, labeling, marking, packaging, transportation and storage, sales and recalls.

This standard applies to the production, inspection and sale of products defined in 3.1.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article.

Pieces. For undated references, the latest edition (including all amendments) applies to this document.

GB/T 191 packaging storage and transportation icon GB 317 white sugar GB 2717 Soy Sauce Hygiene Standard GB 2748 Fresh Egg Hygiene Standard GB 2749 egg product hygiene standard GB 2760 food safety national standard food additive use standard GB/T 4789.26 Microbiological examination of food hygiene - Examination of commercial sterility of canned foods GB 7718 National Food Safety Standards for Prepackaged Food Labels GB/T 25009-2010 Egg product production management practices GB 28050 Food Safety National Standard Prepackaged Food Nutrition Labelling General JJF1070 Quantitative packaging commodity net content measurement inspection rules Measures for the Supervision and Administration of Quantitative Packaging Commodities Measurement (Order of the General Administration of Quality Supervision, Inspection and Quarantine [2005] No. 75) Regulations on Food Recall Management (Order of the General Administration of Quality Supervision, Inspection and Quarantine [2007] No. 98)

3 Terms and definitions

The following terms and definitions apply to this document.

Vacuum soft packaging halogenated egg products pot-roasteggproductsofvacuumizingsoftpackage Raw fresh eggs are used as raw materials, washed, cooked, shelled (including splitting after shelling), or non-shelling, halogenation, evacuation packaging, sterilization, etc.

Made of cooked egg products.

Halogenated pot-roast A process of imparting a specific flavor to the food is added to the cooked soup, such as spices or seasonings.

4 Original accessories