T/THSX 012-2024 Active Group standards

T/THSX 012-2024 Sandwich

T/THSX 012-2024

Publish Date: 2024-08-25 Implement Date: 2024-10-01 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/THSX 012-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Pre-packaged foods and refined foods

Publish Date: 2024-08-25

Implement Date: 2024-10-01

Scope

Scope: This document specifies the requirements for sandwiches, inspection rules, labeling, packaging, transportation, storage, and shelf life. This document applies to sandwiches made primarily from wheat flour, drinking water, sugar, edible salt, and food processing yeast. Milk, eggs, butter, whole wheat flour, milk powder, and food-industry enzyme preparations may be added optionally. The sandwiches are made from ingredients such as flour, water, sugar, and salt, through mixing, shaping, fermentation, and baking. Fresh vegetables, fruits, cooked meat products, eggs, and egg products may be added optionally. Tomato sauce, salad dressing, compound seasonings, jam, and vegetable oil may be added in appropriate amounts. The sandwiches may be cooked or uncooked, sliced or uncut, and packaged in various ways. This document applies to sandwiches produced within the administrative area of Haimen District, Nantong City. Main technical contents: Color, texture, odor, and taste; impurities; acid value (based on fat) (KOH)/(mg/g); peroxide value (based on fat)/(g/100g); lead (based on Pb)/(mg/kg); food additives; mycotoxin limits; other contaminant limits; and food nutrition enhancers.