1 Scope
This standard specifies the terms and definitions, classification, raw materials and auxiliary materials, technical requirements, inspection methods, judgment rules, labels, signs, packaging, transportation and storage, and sales and recall of quick-frozen prepared food.
This standard is applicable to the production, inspection and sales of products defined in 3.1.
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 reference, the latest edition (including any amendments) applies.
GB/T 191 Packaging—Pictorial marking for handling of goods
GB 2707 Hygienic standard for fresh (frozen) meat of livestock
GB 2715 Hygienic standard for grains
GB 2716 Hygienic standard for edible vegetable oil
GB 2733 Hygienic standard for fresh and frozen marine products of animal origin
GB 2748 Hygienic standard for fresh eggs
GB 2749 Hygienic standard for egg products
GB 2760 National food safety standard—Hygienic standards for uses of food additives
GB 2762 Maximum levels of contaminants in foods
GB 5749 Standards for drinking water quality
GB 7096 Hygienic standard for edible fungi
GB 7718 National food safety standard—General standard for the labeling of prepackaged foods
GB 16869 Fresh and frozen poultry product
GB 19295 National food safety standard—Quick-frozen flour and rice products
GB/T 25007 Hazard analysis and critical point (HACCP) for application of quick-frozen foods
GB 28050 National food safety standard—General standard for the nutrition labeling of prepackaged foods
SB/T 10699-2012 Criterion of producing management for quick-frozen foods
JJF 1070 Rules of metrological testing for net quantity of products in prepackages with fixed content
Measures for the metrological supervision and administration of quantitatively packed commodities (Decree No. 75 [2005] of the General Administration of Quality Supervision, Inspection and Quarantine)
Provisions on the administration of food recall (Decree No.98 [2007] of the General Administration of Quality Supervision, Inspection and Quarantine)
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
quick-frozen prepared food
prepackaged food, which is made from grains or beans or potatoes and their products, livestock and poultry and their products, aquatic products and their products, vegetable proteins and their products, fruits and vegetables and their products, eggs and their products, edible fungi and their products, etc., as well as auxiliary materials (including food additives), processed by flavouring and stored, transported and sold in a low temperature state with a quick frozen process (the thermal center temperature of the product is less than or equal to -18℃).
Foreword i
1 Scope
2 Normative references
3 Terms and definitions
4 Classification
5 Raw and auxiliary materials
6 Technical requirements
7 Processing management
8 Inspection methods
9 Judgment rules
10 Labels, signs, packaging, transportation and storage
11 Sales
12 Recall
Annex A (Informative) Method for measuring temperature of quick-frozen food
Annex B (Informative) Main ingredient content of various quick-frozen prepared food
