1 Scope
This standard specifies hygienic indexes and inspection methods of cook meat products as well as the hygienic requirements for food additives, production and processing, packaging, marking, transport, and storage.
This standard is applicable to cooked meat products made of fresh (frozen) livestock and poultry meat, including dried cooked meat products.
2 Normative references
The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated reference, subsequent amendments (excluding corrections) to, or revisions of, any of these publications do not apply. However, parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the standards indicated below. For undated references, the latest edition applies.
GB 2760 Hygienic standards for uses of food additives
GB/T 4789.17 Microbiological examination of food hygiene - Examination of meat and meat products
GB/T 5009.3 Determination of moisture in foods
GB/T 5009.11 Determination of total arsenic and inorganic arsenic in the food"
GB/T 5009.12 Method for determination of lead in foods
GB/T 5009.15 Determination of cadmium in foods
GB/T 5009.17 Determination of total mercury and organic-mercury in foods
GB/T 5009.27 Determination of benzo(a)pyrene in foods
GB/T 5009.33 Determination of nitrite and nitrate in foods
GB/T 5009.44 Method for analysis of hygienic standard of meat and meat products
GB/T 5009.87 Determination of phosphorus in foods
GB7718 General standard for the labeling of prepackaged foods
GB 12694 Hysienic specifications of meat packing plant
GB/T 19480 Terms of meat and meat products.
3 Terms and definitions
Foreword i
1 Scope
2 Normative references
3 Terms and definitions
4 Index requirements
5 Food additives
6 Production and processing
7 Packaging
8 Marking
9 Storage and transport
10 Inspection methods
Standard
GB 2726-2005 Hygienic standard for cooked meat products (English Version)
1 Scope
This standard specifies hygienic indexes and inspection methods of cook meat products as well as the hygienic requirements for food additives, production and processing, packaging, marking, transport, and storage.
This standard is applicable to cooked meat products made of fresh (frozen) livestock and poultry meat, including dried cooked meat products.
2 Normative references
The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated reference, subsequent amendments (excluding corrections) to, or revisions of, any of these publications do not apply. However, parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the standards indicated below. For undated references, the latest edition applies.
GB 2760 Hygienic standards for uses of food additives
GB/T 4789.17 Microbiological examination of food hygiene - Examination of meat and meat products
GB/T 5009.3 Determination of moisture in foods
GB/T 5009.11 Determination of total arsenic and inorganic arsenic in the food"
GB/T 5009.12 Method for determination of lead in foods
GB/T 5009.15 Determination of cadmium in foods
GB/T 5009.17 Determination of total mercury and organic-mercury in foods
GB/T 5009.27 Determination of benzo(a)pyrene in foods
GB/T 5009.33 Determination of nitrite and nitrate in foods
GB/T 5009.44 Method for analysis of hygienic standard of meat and meat products
GB/T 5009.87 Determination of phosphorus in foods
GB7718 General standard for the labeling of prepackaged foods
GB 12694 Hysienic specifications of meat packing plant
GB/T 19480 Terms of meat and meat products.
3 Terms and definitions
Contents of GB 2726-2005
Foreword i
1 Scope
2 Normative references
3 Terms and definitions
4 Index requirements
5 Food additives
6 Production and processing
7 Packaging
8 Marking
9 Storage and transport
10 Inspection methods
