This Standard specifies the terms and definitions, product classification and code, requirements, test methods, inspection rules and basic requirements for packaging, marking, transportation and storage of canned green beans.
This Standard is applicable to the canned food, which is made of fresh green beans after material selection, end cutting, expelling worms, cleaning, precooking, canning, brine dispensing, sealing, sterilization and cooling.
2 Normative References
The following documents for the application of this document are essential. For dated references, only the edition cited applies. For undated references, the latest edition of the normative document (including any amendments) applies.
GB 2760 National Food Safety Standard - Application Standard of Food Additives
GB 2762 National Food Safety Standard Maximum Levels of Contaminants in Foods
GB 4789.26 National Food Safety Standard - Food Microbiological Examination - Commercial Sterilization Inspection
GB 5461 Edible Salt
GB 5749 Sanitary Standard for Drinking Water
GB/T 10786 Analytical Methods of Canned Food
GB/T 12457 Determination of Sodium Chloride in Food
QB/T 1006 Inspection Rules for Canned Food
QB/T 4631 Package, Mark, Transportation and Storage of Canned Food
