Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
This standard replaces GB 19640-2005 Hygienic standard for breakfast cereal.
The following main changes have been made with respect to GB 19640-2005:
——The standard is renamed as "National food safety standard — Prepared cereal products";
——The "Scope" is modified;
——The “Terms and definitions” is modified;
——The physical and chemical indexes are modified;
——The microbial indexes are modified;
National food safety standard —
Prepared cereal products
1 Scope
This standard is applicable to prepackaged and prepared cereal products mainly made of cereals or other starchy raw materials.
2 Term and definition
2.1
prepared cereal product
product mainly made of cereals or other starchy raw materials, with or without minor ingredients, and processed by cooking and/or drying, etc., which is edible after being prepared or both prepared and heated, such as oatmeal, sesame paste, lotus seed soup, lotus root starch, miscellaneous bean paste, porridge, etc.
3 Technical requirements
3.1 Requirements for raw materials
The raw material shall meet the corresponding food standards and relevant requirements.
3.2 Sensory requirements
Sensory requirements shall meet those specified in Table 1.
Table 1 Sensory requirements
Item Requirement Inspection method
Color and luster The product presents the color and luster specific to the product Take a proper amount of sample and put it into a clean white dish (porcelain dish or a similar vessel), and check whether there is foreign matter in natural light. Smell it, and taste the product which is prepared or both prepared and heated after rinsing your mouth with warm boiled water.
Taste and smell The product presents the taste and smell specific to the product, without peculiar smell.
Status No mildew and no foreign matter observable by normal vision. After being prepared, it is sticky or solid-liquid mixed.
3.3 Physical and chemical indexes
Physical and chemical indexes shall meet those specified in Table 2.
Table 2 Physical and chemical indexes
Item Index Inspection method
Pure oatmeal Pure lotus root starch Others
Water /(g/100 g) ≤ 12.0 13.0 10.0 GB 5009.3
3.4 Limits of pollutants and mycotoxin
3.4.1 The limit of pollutants shall meet the requirements of GB 2762. The limit of pollutants in the prepared cereal products mainly made of cereals shall meet the requirements for oatmeal. The limit of pollutants in prepared cereal products mainly made of cereals, with addition of vegetables, fruits, nuts, livestock and poultry, aquatic products and other processed products, shall meet the requirements for stuffed (or seasoned) products of wheat flour and rice. The limit of pollutants in prepared cereal products mainly made of other starchy raw materials shall meet the requirements for starchy products.
3.4.2 The limit of mycotoxin in prepared cereal products mainly made of cereals shall meet the requirements for cereals and their products in GB 2761.
3.5 Limit of microorganism
3.5.1 The limit of pathogenic bacteria shall meet the requirements for cereal products in GB 29921.
Foreword i
1 Scope
2 Term and definition
3 Technical requirements
Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
This standard replaces GB 19640-2005 Hygienic standard for breakfast cereal.
The following main changes have been made with respect to GB 19640-2005:
——The standard is renamed as "National food safety standard — Prepared cereal products";
——The "Scope" is modified;
——The “Terms and definitions” is modified;
——The physical and chemical indexes are modified;
——The microbial indexes are modified;
National food safety standard —
Prepared cereal products
1 Scope
This standard is applicable to prepackaged and prepared cereal products mainly made of cereals or other starchy raw materials.
2 Term and definition
2.1
prepared cereal product
product mainly made of cereals or other starchy raw materials, with or without minor ingredients, and processed by cooking and/or drying, etc., which is edible after being prepared or both prepared and heated, such as oatmeal, sesame paste, lotus seed soup, lotus root starch, miscellaneous bean paste, porridge, etc.
3 Technical requirements
3.1 Requirements for raw materials
The raw material shall meet the corresponding food standards and relevant requirements.
3.2 Sensory requirements
Sensory requirements shall meet those specified in Table 1.
Table 1 Sensory requirements
Item Requirement Inspection method
Color and luster The product presents the color and luster specific to the product Take a proper amount of sample and put it into a clean white dish (porcelain dish or a similar vessel), and check whether there is foreign matter in natural light. Smell it, and taste the product which is prepared or both prepared and heated after rinsing your mouth with warm boiled water.
Taste and smell The product presents the taste and smell specific to the product, without peculiar smell.
Status No mildew and no foreign matter observable by normal vision. After being prepared, it is sticky or solid-liquid mixed.
3.3 Physical and chemical indexes
Physical and chemical indexes shall meet those specified in Table 2.
Table 2 Physical and chemical indexes
Item Index Inspection method
Pure oatmeal Pure lotus root starch Others
Water /(g/100 g) ≤ 12.0 13.0 10.0 GB 5009.3
3.4 Limits of pollutants and mycotoxin
3.4.1 The limit of pollutants shall meet the requirements of GB 2762. The limit of pollutants in the prepared cereal products mainly made of cereals shall meet the requirements for oatmeal. The limit of pollutants in prepared cereal products mainly made of cereals, with addition of vegetables, fruits, nuts, livestock and poultry, aquatic products and other processed products, shall meet the requirements for stuffed (or seasoned) products of wheat flour and rice. The limit of pollutants in prepared cereal products mainly made of other starchy raw materials shall meet the requirements for starchy products.
3.4.2 The limit of mycotoxin in prepared cereal products mainly made of cereals shall meet the requirements for cereals and their products in GB 2761.
3.5 Limit of microorganism
3.5.1 The limit of pathogenic bacteria shall meet the requirements for cereal products in GB 29921.
Contents of GB 19640-2016
Foreword i
1 Scope
2 Term and definition
3 Technical requirements
