1 Scope
This standard specifies the terms and definitions, product classification, requirements, test methods, inspection rules, judgment rules and labeling of the filling of foods.
This standard is applicable to the production, sales and inspection of the product defined in Sub-clause 3.1.
2 Normative references
The following documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments (excluding corrections), or revisions, of any of these publications do not apply to this standard. However parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the normative documents indicated below. For undated references, the latest edition applies.
GB 317 White granulated sugar
GB 2716 Hygienic standard for edible vegetable oil
GB 2759.1 Hygienic standard for frozen drinks
GB 2760 Hygienic standards for uses of food additives
GB/T 4789.24 Microbiological examination of food hygiene - Examination of candy, cake and preserved fruit
GB/T 5009.3-2003 Determination of moisture in foods
GB/T 5009.6-2003 Determination of fat in foods
GB/T 5009.11 Determination of total arsenic and abio-arsenic in foods
GB/T 5009.12 Determination of lead in foods
GB/T 5009.13 Determination of copper in foods
GB/T 5009.22 Determination of aflatoxin B1 in foods
GB/T 5009.37 Method for analysis of hygienic standard of edible oils
GB 7099 Hygienic Standard for pastry and beard
GB 7718 General Standard for the labeling of prepackaged foods
GB/T 11761 Sesame seed
GB 14884 Hygienic standard for preserved fruits
GB 16325 Hygienic standard for dried fruits
GB 19295 Hygienic standard for quick-frozen and pre-packed food made of wheat flour and rice
JJF 1070 Rules of metrological testing for net quantity of products in prepackages with fixed content
QB/T 2347 Maltose
Foreword i
1 Scope
2 Normative references
3 Terms and definitions
4 Product classification
5 Requirements
6 Test methods
7 Inspection rules
8 Judgment rules
9 Labeling
Annex A (Informative) Classification of filling of foods by raw materials
Annex B (Normative) Method for determination of total sugar content in filling of foods (by Fehling’s volumetric method)
