T/AFFI 032-2022 Active Group standards

T/AFFI 032-2022 fig jam

Publish Date: 2022-07-14 Implement Date: 2022-07-14 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/AFFI 032-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-07-14

Implement Date: 2022-07-14

Scope

Main Technical Content: Fig Dessert Sauce 1 Scope This standard applies to fig dessert sauces made from figs as raw materials, with added sugar and/or other additives, processed through washing, cutting, ingredient mixing, and packaging. This document specifies the terms and definitions of fig canned products, technical requirements, and basic labeling requirements. The standard applies to prepackaged and non-quantitative packaged products that meet the definition in Section 3.1. 2 Normative Reference Documents The content of the following documents is an integral part of this document through normative reference. Among them, the referenced documents with a specified date only apply to the version corresponding to that date. The latest version (including all amendments) of the unspecified referenced documents applies to this document. - GB 2763: National Food Safety Standard - Maximum Residue Limits for Pesticides in Food - GB 13104: National Food Safety Standard - Sugars - GB 5749: National Health Standard for Drinking Water - GB 14881: National Food Safety Standard - General Hygiene Standards for Food Production - GB/T 10786: Inspection Methods for Canned Foods - GB 5009.8: National Food Safety Standard - Determination of Fructose, Glucose, Sucrose, Maltodextrin, and Lactose in Food - GB 5009.11: Determination of Total Arsenic and Inorganic Arsenic in Food - GB 5009.12: Determination of Lead in Food - GB 2762: National Food Safety Standard - Limits for Contaminants in Food - GB 4789.1: National Food Safety Standard - Microbiological Examination of Food - General Principles - GB 4789.2: National Food Safety Standard - Microbiological Examination of Food - Determination of Total Coliform Count - GB 4789.3: National Food Safety Standard - Microbiological Examination of Food - Counting of Escherichia coli - GB 4789.4: National Food Safety Standard - Microbiological Examination of Food - Salmonella Detection - GB 4789.10: National Fo