T/CPCS 001-2018 Ready-to-eat jianpào

Scope

Scope: This standard specifies the technical requirements, test methods, inspection rules, labels, markings, packaging, transportation, storage, and shelf life requirements for ready-to-eat bird's nest products. This standard applies to ready-to-eat bird's nest products (hereinafter referred to as "the products") made from bird's nest and water as the main raw materials, which are soaked, sorted for impurities, cleaned, stewed, and added with (or without) ingredients such as rock sugar and agar-agar. They are then filled, sealed, sterilized, and cooled to achieve commercial sterility. Main technical content: 1. Scope: This standard specifies the technical requirements, test methods, inspection rules, labels, markings, packaging, transportation, storage, and shelf life requirements for ready-to-eat bird's nest products. This standard applies to ready-to-eat bird's nest products (hereinafter referred to as "the products") made from bird's nest and water as the main raw materials, which are soaked, sorted for impurities, cleaned, stewed, and added with (or without) ingredients such as rock sugar and agar-agar. They are then filled, sealed, sterilized, and cooled to achieve commercial sterility. 2. Normative references: The documents referenced in this standard are essential for its application. For documents with a specified date, only the version on that date applies to this standard. For documents without a specified date, the latest version (including all amendment sheets) applies to this standard. GB 1886.239 - Food Safety National Standard - Food Additives - Agar GB 2760 - Food Safety National Standard - Food Additives Use Standards GB 2762 - Food Safety National Standard - Contaminants Limits in Food GB 4789.26 - Food Safety National Standard - Microbiological Examination of Food - Commercial Sterility Test GB 4806.1 - Food Safety National Standard - Rubber Materials and Products for Food Contact GB 5009.11 - Food Safety National Standard - Determination of T

Development Information

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