T/JSAS 077-2024 Active Group standards

T/JSAS 077-2024 The quality requirements for duck blood products

Publish Date: 2024-12-23 Implement Date: 2025-01-02 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/JSAS 077-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Bird and egg processing and products

ICS Name: Poultry and eggs

Publish Date: 2024-12-23

Implement Date: 2025-01-02

Scope

Scope: This document specifies the requirements, inspection methods, inspection rules, and marking, packaging, transportation, storage, and shelf life of duck blood products. This document applies to duck blood products mainly made from fresh duck blood that has passed inspection and quarantine, and is packaged after low-temperature blood storage, ingredient mixing, filling, heating, high-temperature sterilization, and cooling (hereinafter referred to as the "products"). Main technical contents: GB/T 191 - Packaging and Storage Graphic Symbols; GB 2707 - National Food Safety Standard for Fresh (Frozen) Livestock and Poultry Products; GB 1886.25 - National Food Safety Standard for Food Additives - Sodium Citrate; GB 1886.45 - National Food Safety Standard for Food Additives - Calcium Chloride; GB 2707 - National Food Safety Standard for Fresh (Frozen) Livestock and Poultry Products; GB 2721 - National Food Safety Standard for Edible Salt; GB 2762 - National Food Safety Standard for Contaminant Limits in Food; GB 2763 - National Food Safety Standard for Maximum Residue Limits of Pesticides in Food; GB 5009.3 - National Food Safety Standard for Determination of Water Content in Food; GB 5009.5 - National Food Safety Standard for Determination of Protein in Food; GB/T 5461 - Edible Salt; GB 5749 - Sanitary Standards for Drinking Water; GB 7718 - National Food Safety Standard for General Labeling Rules for Prepackaged Foods; GB/T 12729.1 - Spices and Seasonings - Names; GB 14881 - National Food Safety Standard for General Hygiene Practices in Food Production; GB/T 15691 - General Technical Conditions for Spices and Seasonings; GB 28050 - Food Safety Standard for General Nutrition Labeling Rules for Prepackaged Foods; GB 30612 - National Food Safety Standard for Food Additives - Polydimethylsiloxane and Its Emulsions; JJF 1070 - Measurement Inspection Rules for Net Content of Quantitative Packaged Products; Order No. 70 of the National Market Supervision Administration