Standard No.:	GB 7100-2015
English Name:	National Food Safety Standard Biscuit
Chinese Name:	食品安全国家标准 饼干
Professional Classification:	GB    National Standard
Source Content Issued by:	National Health and Family Planning Commission
Issued on:	2015-09-22
Implemented on:	2016-9-22
Status:	valid
Superseding:	GB 7100-2003 Hygienic STANDARD for biscuits
Target Language:	English
File Format:	PDF
Word Count:	500 words
Translation Price(USD):	50.0
Delivery:	via email in 1 business day

This standard supersedes Hygienic Standard for Biscuits (GB 7100-2003). Compared with GB 7100-2003, the main changes in this standard are as follows: ——the name of this standard was revised as “National Standard for Food Safety – Biscuits”; ——the scope is modified; ——the terminologies and definitions are modified; ——the sensory requirements are modified; ——the physical and chemical indexes are modified; ——the microbiological indexes are modified. NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA 中华人民共和国国家标准 GB 7100-2015 National Standard for Food Safety - Biscuits 食品安全国家标准 饼干 1 Scope This standard is applicable to biscuits. 2 Terminologies and Definitions 2.1 Biscuits Foods mainly made of cereal flour (and/or bean and potato flour) by adding or not adding sugar, grease and other raw materials and through such processes as mixing (or size mixing), molding, baking (or pan-broiling), as well as those added with cream, protein, cocoa, chocolate and the like in the products (or on the surface or inside) before/after shortening. 3 Technical Requirements 3.1 Raw material requirements The raw materials shall meet those specified in corresponding food standards and relevant regulations. 3.2 Sensory requirements Sensory requirements shall be in accordance with those specified in Table 1. Table 1 Sensory Requirements Items Requirements Inspection method Color and luster Possess the proper color and luster of the product Place the sample on a white porcelain dish, observe its color and luster as well as state in natural light, and inspect whether there are foreign matters. Smell it and then taste it after rinsing the mouth with cooled boiled water. Taste and smell Without bad smelling or undesirable odor State Without mould, vermin or other foreign matters visible with normal eyesight 3.3 Physical and chemical indexes Physical and chemical indexes shall meet those specified in Table 2. Table 2 Physical and Chemical Indexes Items Indexes Inspection methods Acid value (calculated by fat)(KOH)/(mg/g) ≤ 5 GB 5009.229 Peroxide value (calculated by fat)/(g/100 g) ≤ 0.25 GB 5009.227 Note: indexes of acid value and peroxide value are only applicable to products added with grease in their ingredients. 3.4 Pollutant limit Pollutant limit shall be in accordance with the requirements of GB 2762. 3.5 Microorganism limit 3.5.1 Pathogenic bacteria limit shall be in accordance with the requirements for grain products by shortening (including bakery products) specified in GB 29921. 3.5.2 Microorganism limit shall be in accordance with those specified in Table 3. Table 3 Microorganism Limit Items Sampling scheme a and limit Inspection methods n c m M Total bacterial colony/(CFU/g) 5 2 104 105 GB 4789.2 Coliform group /(CFU/g) 5 2 10 102 GB 4789.3 (Plate count method) Mould /(CFU/g) ≤ 50 GB 4789.15 a Samples shall be collected and treated in accordance with those specified in GB 4789.1. 3.6 Food additive and nutrition fortifier 3.6.1 Application of food additives shall meet those specified in GB 2760. 3.6.2 Application of food nutritive fortifier shall meet those specified in GB 14880.

Foreword i 1 Scope 2 Terminologies and Definitions 3 Technical Requirements