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Rules & Regulations

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China hygiene standard for jelly production

Updated: 2009-08-25 Author: Hezuo Sales

1 Scope
This standard stipulates the requirement of jellies, food additives, hygiene requirement s for production process and method of inspection.

This standard applies to jelly food made from gelatin and sugar through proper process of boiling, mixture, filling and sterilization.

2 Normative reference documents
The clauses in the following documents are referenced in this standard and become the clauses of this standard. Any modification lists (except text corrections) or revisions of the reference documents with specific date shall not apply to this standard. But, all parties of agreement based on this standard are encouraged to discuss if the newer versions of those documents are applicable. All reference documents without date that are the latest editions are applicable to this standard.

GB 2760 Hygienic standard for food additive use
GB/T 5009.11 Measurement of total arsenic and inorganic arsenic in food
GB/T 5009.12 Measurement of lead in food
GB/T 5009.13 Measurement of copper in food
GB/T 10788 Determination of soluble solids content in canned food-Refract metric method
GB 14881 General hygiene specification for food enterprises

This standard stipulates the requirement of jellies, food additives, hygiene requirement s for production process and method of inspection.

This standard applies to jelly food made from gelatin and sugar through proper process of boiling, mixture, filling and sterilization.

3 Requirements of indexes

3.1 Raw materials requirements

3.1.1 Raw materials should conform to relevant standards and regulations.

3.2 Sensory indexes

Sensory indexes should conform to the requirements in Table 1

Table 1 Sensory Index

Indexes	Requirement
Color	Having the natural color of the product
Taste and odor	Having the natural aroma and taste of the product, without offensive odor
character	having the form of jelly, soft, no impurity

3.3 Physical and chemical indexes

Physical and chemical indexes should conform to the stipulations in Table 2.

Table 2 Physical and chemical index

Index	Standard
Soluble solids content, g/100g ≥	5
Total arsenic (in As), mg/kg ≤	0.2
Lead (Pb), mg/kg ≤	1.0
Copper (Cu) ≤	5

3.4 Microorganism index

Instant edible algae products shall conform to the stipulations in Table 3.

Table 3 Microorganism index

Item	Index
Total colony count, cfu/g ≤	100
Coli form flora, MPN/100g ≤	30
Pathogen (Salmonella, Shiga‘s Bacillus, yellow staphylococcus) ≤	Must not be detected
Mold, cfu/g ≤	20
Yeast, cfu/g ≤	20

4 Food additives

4.1 The quality of food additives should conform to relevant standards and regulations.

4.2 The variety and quantity of food additives should conform to relevant regulations in GB2760.

5 Hygienic requirements for the process of production

Conform to the relevant regulations in GB14881.

6 Packaging

The packing container and materials should conform to relevant hygienic standard and regulations.

7 Marking

The marking should conform to the relevant regulations.

8 Storage and transport

8.1 Storage

The products should be stored in a dry and well-ventilated place. It should not be stored together with any poisonous, harmful, smelling, volatile, perishable articles.

8.2 Transport

During transport, the products should be protected against sunshine and rain. And should not be mixed with

any poisonous, harmful, smelling or other articles affecting the product quality.

9 Inspection methodology

9.1 Soluble solids content: According to GB/T10788

9.2 Total arsenic: According to GB/T5009.11.

9.3 Lead: According to GB/T5009.12.

9.4 Copper: According to GB/T5009.13

9.5 Total colony count, coliform flora, pathogen, mold, yeast: According to GB/T4789.24.

SOURCE:

http://www.gb168.cn/foc/searches.do