T/FZSGLXH 001-2021 Abolished Group standards

T/FZSGLXH 001-2021 Fuzhou Olive Industry Association industry group standard

Publish Date: 2021-03-08 Implement Date: 2021-03-08 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/FZSGLXH 001-2021

Standard Type: Group standards

Standard Status: Abolished

is_force_gb: no

CCS Name: The relationship between supply and use

ICS Name: Fruits and their products

Publish Date: 2021-03-08

Implement Date: 2021-03-08

Scope

Main Technical Content: 2.1 Olive Products: Products made from olives and other main raw materials, with or without added food additives and other auxiliary ingredients, and processed through methods such as sugar or honey marination (or without marination). These products are classified into two categories based on their processing methods: - **Candy-type products** (Food Classification Code 04.01.02.08.02), - **Chewable-type products** (Food Classification Code 04.01.02.08.04). 2.2 Candy-type products: Semi-dry products made from raw materials through processes such as salt marination, sugar marination, and drying, e.g., clove olives. 2.3 Chewable-type products: Products made from raw materials through processes such as salt marination, sugar marination (or without sugar marination), and drying, e.g., licorice olives. **1. Requirements** 3.1 Raw and auxiliary materials 3.1.1 Green olives: Their maturity and freshness should meet processing requirements, with no insect damage, deformities, rotting, or contamination. 3.1.2 Raw and auxiliary materials should comply with relevant food standards and regulations. **2. Sensory requirements** The sensory requirements of olive products are specified in Table 1: **Table 1: Sensory requirements for olive products** **Item** **Requirements** **Testing method** **Color** The product should have the appropriate color. **Taste and aroma** The product should have the appropriate taste and aroma, with no off-flavors. **Texture** The product should have the appropriate texture, with no mold growth or visible foreign matter under normal vision. **3. Contaminant and mycotoxin limits** 3.3.1 Contaminant limits should comply with GB 2762. 3.3.2 Fungal toxin limits should comply with GB 2761. **4. Microbial limits** 4.4.1 Pathogenic bacteria limits should comply with the requirements for ready-to-eat fruit and vegetable products in GB 29921. 4.4.2 Microbial limits should also com