This standard specifies terms and definitions, raw and auxiliary material requirements, processing requirements, product requirements, inspection methods and rules, label, marking, storage, transport, sale and packaging of smoked baked and salt roasted meat products.
This standard is applicable to the production, sale and inspection of smoked baked and salt roasted meat products.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 191 Packaging - Pictorial marking for handling of goods
GB 2760 National food safety standard - Standards for uses of food additives
GB 5009.3 National food safety standard - Determination of Moisture in Foods
GB 5009.5 National food safety standard - Method for determination of protein in foods
GB 5009.44 National food safety standard - Determination of chlorine in foods
GB 7718 National food safety standard - General standard for the labeling of prepackaged foods
GB/T 9695.19 Meat and meat products - Sampling
GB 14881 National food safety standard - General hygienic regulation for food production
GB 19303 Hygienic practice of cooked meat and meat-products factory
GB/T 19480 Terms of meat and meat products
GB/T 20809 The evaluating specification on the HACCP certification of the meat products
GB 20799 National food safety standard - Management hygiene regulations for meat and meat products
GB 28050 National food safety standard - General standard for the nutrition labeling of prepackaged foods
GB/T 29342-2012 Criterion of producing management for meat-products
GB/T 34264-2017 The following standards are cited：
