GB 1352-1986
Replaced
T/GZSX 067-2020
Active
Group standards
T/GZSX 067-2020 Noodles (rice skin)
T/GZSX 067-2020 Noodles (rice skin)
Price:
$ 20.00
Basic Information
Standard Code:
T/GZSX 067-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food
ICS Name:
Cereals, legumes, and their products
Publish Date:
2020-07-25
Implement Date:
2020-08-01
Scope
Scope: This standard specifies the terms and definitions, classification, technical requirements (inspection methods), inspection rules, labels, markings, packaging, transportation, and storage of rice noodles (rice skin). This standard applies to the production, operation, and inspection of rice noodles (rice skin); Main technical content: **Item** **Indicators** **Wet rice noodles (rice skin)** **Semi-dry rice noodles (rice skin)** **Dry rice noodles (rice skin)** **Water content/ (g/100g)** 51–75 15–50 ≤14 **Acidity/ (°T)** ≤2.0 (3.0a) **Lead (calculated as Pb)** ≤0.2 **Microbial limits of ready-to-eat prepackaged wet rice noodles (rice skin)** **Sampling plan and limits** **a** **b** **c** **M** **Total coliform count/ (CFU/g)** 5 2 100,000 1,000,000 **Escherichia coli/ (CFU/g)** 5 2 10 100 **Staphylococcus aureus/ (CFU/g)** 5 1 100 1,000 **Salmonella/ (/25g)** 5 0 0 **Mold/ (CFU/g)** ≤150 **Microbial limits of non-ready-to-eat wet rice noodles (rice skin)** **Salmonella/ (/25g)** Not detected **Staphylococcus aureus/ (CFU/g)** ≤1,000 **Microbial limits of non-ready-to-eat semi-dry and dry rice noodles (rice skin)** **Mold/ (CFU/g)** ≤150