T/WLLHH 003-2022 Active

Scope: This document specifies the terms and definitions, product classification, technical requirements, hygiene requirements for production and processing, inspection rules, labeling, marking, packaging, transportation, and storage requirements for Borwin pancakes. This document applies to Borwin pancakes defined in 3.1; Main technical content: 2 Normative reference documents The contents of the following documents are essential provisions of this document through normative references. Among them, the referenced documents with a date are applicable to this document only for the version corresponding to that date; the non-dated referenced documents, their latest version (including all amendment sheets) is applicable to this document. GB/T 191 Packaging and Storage Symbols and Marks GB/T 1355 Wheat Flour GB 1886.2 National Food Safety Standard - Food Additives - Sodium Bicarbonate GB 2714 National Food Safety Standard - Sauerkraut GB 2716 National Food Safety Standard - Vegetable Oil GB 2717 National Food Safety Standard - Soy Sauce GB 2707 National Food Safety Standard - Fresh (Frozen) Livestock and Poultry Products GB 2760 National Food Safety Standard - Food Additives Use Standards GB 2762 National Food Safety Standard - Contaminant Limits in Food GB 2763 National Food Safety Standard - Maximum Residue Limits of Pesticides in Food GB 5009.3 National Food Safety Standard - Determination of Moisture in Food GB 5009.5 National Food Safety Standard - Determination of Protein in Food GB 5009.6 National Food Safety Standard - Determination of Fat in Food GB 5009.11 National Food Safety Standard - Determination of Total Arsenic and Inorganic Arsenic in Food GB 5009.12 National Food Safety Standard - Determination of Lead in Food GB 5009.44 National Food Safety Standard - Determination of Chloride in Food GB 5009.56 National Food Safety Standard - Analysis Methods for Hygiene Standards of Pastries GB 5009.227 National Food Safety S