T/NSFST 002-2024 Active Group standards

T/NSFST 002-2024 Production specifications for raw wet flower-colored noodles (sheets)

Publish Date: 2024-10-11 Implement Date: 2024-11-01 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/NSFST 002-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Cereal crops and products

ICS Name: Cereals, legumes, and their products

Publish Date: 2024-10-11

Implement Date: 2024-11-01

Scope

Scope: This document specifies the terms and definitions, basic requirements, safety control requirements during production, and requirements for processing personnel for the production and processing of raw and wet colored noodles (sheets). This document applies to manufacturers that produce and process raw and wet colored noodles (sheets) using wheat flour and/or other coarse grain flour, water as the main raw materials, with or without the addition of food additives and food-related products such as fruit and vegetable powders. Main technical content: 4. Basic requirements for raw materials, food additives, and food-related products 4.1.1 Raw materials shall comply with national food safety standards and national grain quality standards. Wheat flour shall comply with the provisions of GB/T 1355. 4.1.2 The use of food additives shall comply with the provisions of GB 2760, and the use of nutritional fortifiers shall comply with the provisions of GB 14480. 4.1.3 Suppliers of raw materials, food additives, and food-related products shall be required to provide their licenses and product quality certificates. Those unable to provide such certificates shall be subject to inspection according to food safety standards. 4.1.4 Raw materials, food additives, and food-related products purchased must pass inspection and approval before use. 4.1.5 Processing water shall comply with the provisions of GB 5749. 4.1.6 Processing water shall meet strict requirements for electrolytes, bacteria, particulate matter, organic substances, and dissolved oxygen. The selection of anti-corrosive materials for processing water pipelines and the design of the pipeline network shall ensure that the water quality at the point of use meets the required standards. 4.1.7 The microbial content in processing water may affect the initial bacterial count of raw and wet colored noodles (sheets). It is recommended to use low-bacterial or sterile water for processing water. The factory environment shall c