1 Scope
This Standard specifies hygienic indexes and inspection methods as well as the hygienic requirements for food additives, production and processing, marking, packaging, and storage and transportation of salted fish.
This Standard is applicable to the salted products made of fresh and frozen fishes.
2 Normative References
The following standards contain provisions which, through reference in this text, constitute provisions of this Standard. For dated references, subsequent amendments to (excluding corrections to), or revisions of, any of these publications do not apply. However, the parties to agreements based on this Standard are encouraged to investigate the possibility of applying the most recent editions of the standards. For undated references, the latest edition of the normative document referred to applies.
GB 2721 Hygienic Standard for Food Grade Salt
GB 2733 Hygienic Standard for Fresh and Frozen Marine Products of Animal Origin
GB 2760 Hygienic Standards for Uses of Food Additives
GB/T 5009.11 Determination of Total Arsenic and Abio-arsenic in Food
GB/T 5009.12 Determination of Lead in Foods
GB/T 5009.15 Determination of Cadmium in Foods
GB/T 5009.17 Determination of Total Mercury and Organic-mercury in Foods
GB/T 5009.26 Method for Determination of N-nitrosamines in Foods
GB/T 5009.37 Method for Analysis of Hygienic Standard of Edible Oils
GB/T 5009.45 Method for Analysis of Hygienic Standard of Fish and Other Aquatic Products
GB/T 5009.56 Method for Analysis of Hygienic Standard of Pastry
GB/T 5009.190 Determination of Polychlorobiphenyls (PCBs) in Marine Foods
GB 7718 General Standard for the Labeling of Prepackaged Foods
GB 14881 General Hygienic Regulation for Food Enterprises
3 Index Requirements
Foreword I
1 Scope
2 Normative References
3 Index Requirements
4 Food Additives
5 Production and Processing
6 Packaging
7 Marking
8 Storage and Transportation
9 Inspection Methods
