T/CZBXBZ 012-2024 Active Group standards

T/CZBXBZ 012-2024 Chekfu Yuanbi。

Publish Date: 2024-01-01 Implement Date: 2024-01-01 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/CZBXBZ 012-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-01-01

Implement Date: 2024-01-01

Scope

Scope: This document specifies the technical requirements for Chaozhou fermented soybean bread, the hygiene requirements for the production and processing process, inspection rules, and requirements for labeling, marking, packaging, transportation, storage, and sales. This document applies to traditional Chaozhou bread made from one or several main ingredients such as wheat flour, fermented soybean (juice), white sugar, malt syrup, pork fat, garlic (cloves), cake flour (cooked glutinous rice flour), white wine, white vinegar, sesame seeds, peanuts, cooked pork fat, or vegetable oil, etc., which are processed through sorting, marinating, mixing, molding, baking, cooling, and packaging. Main technical content: 4.3 The physicochemical indicators shall comply with the provisions of Table 2. Table 2: Physicochemical Indicators Items Indicator Test Method Water content (g/100g) ≤ 20 GB 5009.3 Acid value (calculated as fat) (KOH)/(mg/g) ≤ 5 GB 5009.229 Peroxide value (calculated as fat)/(g/100g) ≤ 0.25 GB 5009.227 4.5.2 The microbial limits shall comply with the provisions of Table 3. Table 3: Microbial Limits Items Sampling Plan a and Limit Test Methods n c m M Total Coliforms b/ (CFU/g) 5 2 × 104 × 105 GB 4789.2 Escherichia coli b/ (CFU/g) 5 2 × 10 2 GB 4789.3 Plate Count Mold/ (CFU/g) ≤ 150 GB 4789.15 a The sampling and processing of samples shall be carried out in accordance with GB 4789.1. b The requirements for total coliforms and Escherichia coli do not apply to products prepared and sold on-site.