GB 1352-1986
Replaced
T/NSFST 002-2024-1
Active
Group standards
T/NSFST 002-2024-1 Production Technical Specifications for Wet-Flour Colored Noodles (Sheets)
T/NSFST 002-2024-1
Price:
$ 20.00
Basic Information
Standard Code:
T/NSFST 002-2024-1
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 is applicable to manufacturers that produce and process raw and wet colored noodles (sheets) using wheat flour and/or other coarse grains flour, water as the main raw materials, with or without the addition of food additives and supplementary ingredients 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 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 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, particulates, organic matter, and dissolved oxygen. The selection of anti-corrosive materials for processing water pipelines and the design of the pipe network shall ensure that the water quality at the point of use meets requirements. 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 comply with