This standard specifies terms and definitions, classification, requirements, inspection method, test rules, judgment rules, hygienic requirements during processing and production, labeling, marking, packaging, transportation, storage, selling, recalling of quick-frozen dumpling products.
This standard is applicable to the production, inspection and selling of the production defined according to Section 3.2.
1 Scope
2 Normative References
3 Terms and Definitions
4 Classification
5 Requirements
6 Inspection method
7 Inspection rules
8 Judgment rules
9 Hygienic requirements in production and processing
10 Labeling, marking and packing
11 Transportation and storage
12 Selling
13 Recalling
Annex A Stuffing Quantity (Informative)
