T/GBAS 18-2022 Safety foundation requirements for fresh eggs

Scope

Scope: This document specifies the basic safety requirements, terms and definitions, safety indicators, and testing methods for fresh eggs. This document is applicable to the production and operation of fresh eggs; Main technical content: This document is applicable to the production and operation of fresh eggs. The main body of this document includes five parts: scope, normative reference documents, terms and definitions, safety indicators, and testing methods. The main technical content is formulated to meet the mandatory national food safety standards. By comparing the provisions of national food safety standards, industry announcements, regulations of the Hong Kong Special Administrative Region, and administrative regulations of the Macao Special Administrative Region, while ensuring the rigor and scientificity of technical indicators, the safety indicators such as pollutants, mycotoxins, microorganisms, and agricultural and veterinary drug residues are comprehensively selected to meet the limit requirements of the three regions as the basic safety standards. The use of food additives shall meet the relevant standard requirements of the sales area. Where testing methods are specified for safety indicators, they shall be carried out in accordance with the specified methods; if no testing methods are given, testing methods that can meet the limit requirements in terms of detection limits and quantitative limits shall be adopted in accordance with the order specified in this document. Ultimately, a basic safety standard system that is coordinated and complementary with the relevant laws and regulations of the three regions and other standards, and whose technical requirements meet the provisions of the three regions, is formed.

Development Information

Related Standards