T/JSFPSA 001-2024 Active Group standards

T/JSFPSA 001-2024 Green Tang and Green Juice Cake Rolls

T/JSFPSA 001-2024

Publish Date: 2024-07-05 Implement Date: 2024-08-05 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/JSFPSA 001-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Cereals, legumes, and their products

Publish Date: 2024-07-05

Implement Date: 2024-08-05

Scope

Main Technical Content: 4 Technical Requirements 4.1 Raw Materials Requirements 4.1.1 Rice shall comply with the provisions of GB/T 1354 and GB 2715. 4.1.2 Production water shall comply with the provisions of GB 5749. 4.1.3 Fillings shall comply with the provisions of GB/T 21270. 4.1.4 Edible green plants and their products, such as wheat sprouts and mugwort (Artemisia argyi?H. Lév. & Vaniot), which are perennial herbaceous or semi-shrubby plants with a strong aroma, shall comply with the provisions of GB 2762 and GB 2763. 4.1.5 Other raw materials shall comply with the corresponding national and industry standards. 4.2 Sensory Requirements shall comply with the provisions of Table 1. Table 1: Sensory Requirements 4.3 Physical and Chemical Indicators shall comply with the provisions of Table 2. 4.4 Pollutant Limits shall comply with the provisions of GB 2762. 4.5 Microbial Limits 4.6 Food Additives shall comply with the provisions of GB 2760, among which the green rice dumplings shall comply with the provisions of "06.02.04 Rice Flour Products", and the green juice dumplings shall comply with the provisions of "07.02 Pastries". 4.7 Net Content shall comply with the provisions of the "Measures for the Supervision and Administration of Quantitative Packaged Commodities" and shall be inspected in accordance with the methods specified in JJF 1070. 5 Hygiene Requirements During Production and Processing 5.1 Hygiene Requirements 5.2 Sampling Methods and Quantities 5.3 Factory Inspection 5.3.1 Each batch of products shall be inspected before leaving the factory and shall only be allowed to leave the factory after passing the inspection. 5.3.2 The inspection items include: sensory requirements, total coliform count, Escherichia coli, and net content. 5.4 Type Inspection 5.4.1 The type inspection items include all the items specified in this standard. The type inspection shall be conducted every 12 months during normal production.