Standard No.:	GB 4789.24-2024
English Name:	National food safety standard-Food microbiological examination-Sampling and sample treatment of candy, chocolate and cocoa butter chocolate and their products, cocoa products
Chinese Name:	食品安全国家标准食品 微生物学检验 糖果、巧克力和代可可脂巧克力及其制品、可可制品采样和检样处理
Chinese Classification:	X09    Hygiene, safety and labor protection
Professional Classification:	GB    National Standard
Source Content Issued by:	NHC; SAMR
Issued on:	2024-2-8
Implemented on:	2024-8-8
Status:	valid
Superseding:	GB 4789.24-2003 GB/T 4789.24-2003 Microbiological examination of food hygiene-Examination of candy,cake and preserved fruit
Target Language:	English
File Format:	PDF
Word Count:	2000 words
Translation Price(USD):	60.0
Delivery:	via email in 1~2 business day

National food safety standard — Food microbiological examination — Candy, chocolate and cocoa butter substitute chocolate and its products, cocoa products sampling and sample processing 1 Scope This standard specifies the method for sampling and sample processing of candy, chocolate and cocoa butter substitute chocolate and its products and cocoa products. This standard is applicable to the sampling and sample processing of candy, chocolate and its products, cocoa butter substitute chocolate and its products, cocoa products (including cocoa substitute products). 2 Equipment and materials 2.1 Sampling tools Sampling tools shall be made of stainless steel or other materials of appropriate strength, and with smooth, seamless surfaces and rounded edges. Sampling tools shall be cleaned and sterilized and kept dry before use. Sampling tools include filters, sampling ladles, spoons, cutters (knives or spatulas), scissors, tweezers, etc. 2.2 Sample container The materials (such as glass, stainless steel, plastic, etc.) and structure of the sample container shall be able to fully ensure the original state of sample. Containers and lids shall be clean, dry and sterile. The sample container shall have sufficient volume, including sampling bag, sampling tube, sampling bottle, etc. 2.3 Other supplies Including alcohol lamp, thermometer, aluminum foil, sealing film, marker, sample registration form, etc. 3 Sampling 3.1 Sampling principles and sampling schemes Sampling principles and sampling schemes shall be in accordance with GB 4789.1. The number of samples n shall be carried out according to the requirements of relevant food safety standards, and the sampling amount of each sample is not less than 5 times the sample amount of the inspection unit or determined according to the inspection purpose. The sampling requirements for 1 food sample are specified below. 3.2 Pre-packaged candy, chocolate and its products, cocoa butter substitute chocolate and its products, cocoa products (including cocoa substitute products) 3.2.1 For individual packaging of solid and semi-solid candy, chocolate and its products, cocoa butter substitute chocolate and its products, cocoa products (including cocoa substitute products) less than or equal to 1 000g, or liquid candy less than or equal to 1 000mL, sampled from the same batch of individual packaging. 3.2.2 For liquid candy with the independent package more than 1 000mL, shake or stir the liquid with a aseptic stick before sampling to make it uniform, and then collect a proper amount of samples and put them into a aseptic sampling container as a food sample. 3.2.3 For solid and semi-solid candy with the independent package more than 1 000g, take appropriate samples from different parts of the same package by aseptic sampler and put them into the same aseptic sampling container as a food sample. 3.3 Candy in bulk or on-site production of candy, chocolate and its products, cocoa butter substitute chocolate and its products, cocoa products (including cocoa substitute products) Use aseptic sampling tool to collect samples from 5 different parts on site and put them into a aseptic sampling containers as a food samples. 3.4 Sample storage and transportation It shall be in accordance with GB 4789.1.

Contents Foreword 1 Scope 2 Equipment and materials 3 Sampling 4 Treatment of examined sample 5 Inspection