People's Republic of China (PRC) national standard
Rules for inspection, marking, packaging, transportation and storage of candy GB 125 17.2-90 Inspection, packaging, marking, transportation and storage of candy.
1 Subject Content and Scope of Application This standard specifies the inspection classification, sampling method, inspection method, judgment and reinspection rules, marking, packaging, transportation and storage requirements and conditions of various candies, chocolates and chocolate products. This standard is applicable to hard candy, sandwich candy, burnt candy, inflatable candy, gel candy, polished candy, gum-based candy, chocolate and chocolate products.
2 refer to GB 77 18 general standard for food labeling GB 9678 hygienic standard for candy GB 125 17. 1 inspection method for candy GB 2760 hygienic standard for the use of food additives.
3 Inspection Classification Product inspection is divided into ex-factory inspection (ex-factory inspection) and type inspection (routine inspection). Products must be inspected when leaving the factory, and type inspection should be carried out when comprehensively evaluating products.
4 sampling method
4. 1 sampling proportion The number of packages produced by each batch of products of the same variety is taken as the number of inspection pieces (referring to packages over 2.5kg), and the number of inspection pieces is determined from the number of inspection pieces according to the sampling proportion table (see table 1). Table 1
Number of packages produced in each batch
Number of samples collected
Below 200
three
20 1~800
four
80 1~ 1800
five
180 1~3 200
six
320 1 above
seven
4.2 Two minimum units of packaging are randomly selected from the sampling quantity for quality inspection.
4.3 Randomly select 1 sample from the number of samples, and take 200g as the sample according to the quartering method. Among them, 100g samples were tested according to GB 125 17. 1 In addition, 100g (less than 20 capsules should be filled with 20 capsules) should be tested for sensory indicators. Health indicators shall be tested according to GB 9678.
5 inspection method
5. 1 The products of the manufacturer shall meet the standards, and the labels shall meet the requirements of GB 77 18. Before leaving the factory, the finished products must be inspected by the quality inspection department according to the standard, and the inspection certificate must be stamped on the large package.
5.2 Physical and chemical items and sensory items are factory inspection items of each batch of products, among which fat and protein are type inspection items. Health indicators are type inspection items.
6 judgment and review rules
6. 1 If one hygiene index is unqualified, the batch of products is judged unqualified.
6.2 If one or more test samples (excluding hygiene requirements) do not meet the relevant standards, double sampling can be used for reinspection. If the sample still does not meet the standard, the batch of products will be judged as unqualified.
6.3 If you have any objection to the inspection results, you can apply to the relevant departments for re-inspection within 15 days after receiving the inspection report, and the judgment result shall be subject to the re-inspection results.
Seven signs
7. 1 The minimum unit package of candy should be marked, which should meet the requirements of GB 77 18.
7.2 The label shall indicate: a. Product name; B. ingredients; C. weight; D. the name and address of the production enterprise; E. batch number; F. date of production; G. shelf life; H. product standard code; 1. Trademarks.
7.3 All kinds of large packages shall be marked with product name, manufacturer's name, manufacturer's address, gross weight, small package style and signs of sun protection and rain protection.
7.4 Representation methods of various projects
7.4. 1 The product name must be a name that shows the true attributes of candy.
7.4.2 Ingredients should be arranged in dose order. Sugar: white sugar, starch syrup (liquid glucose, maltose, etc. ) and invert syrup. Food additives: additives allowed by GB 2760 should be used, and emulsifiers, foaming agents, acidulants and colorants can be injected. Or have inherent names, such as edible phospholipids, gelatin, citric acid, food pigments, etc. Raw materials other than sugar and food additives: the oil used should be marked as cocoa butter, cocoa butter substitute, cocoa butter-like, vegetable oil, animal oil or cream. Chocolate should be marked with cocoa butter content.
7.4.3 Weight The weight of the contents shall be clearly indicated in grams or kilograms.
7.4.4 Other projects shall be expressed according to GB 77 18.
8 packaging
8. 1 Packaging materials shall meet the quality specifications and hygiene requirements of relevant standards.
8.2 There are many forms of packaging, such as bulk packaging, roll packaging, visual packaging, bagged, boxed or canned packaging.
8.3 Any packaging form shall be sealed to ensure that the product is not deformed or damaged, and can meet the requirements of product quality standards within the warranty period.
9 transportation
9. 1 The means of transport shall be kept dry, clean, flat and free of peculiar smell; Pollution should be prevented. Can't affect the packaging and quality.
9.2 During transportation, heat and moisture must be protected.
9.3 During transportation, it should be lightly loaded and unloaded, and stacked on a plane to prevent dumping and heavy pressure, and to prevent packaging damage and product deformation. If it is damaged, it should be sealed in time.
9.4 During turnover stacking, it shall be protected from the sun and rain, and shall not be stacked in the open air for a long time, or directly placed on the ground to avoid being affected with damp.
10 storage
10. 1 The warehouse should be stacked with a cushion frame, neatly stacked, not against the wall and not too high to prevent deformation. The warehouse should also have good ventilation, heat preservation and moisture-proof conditions. The temperature in the warehouse should be lower than 25℃ and the relative humidity should be lower than 75%. In the rainy season, special attention should be paid to storage, and articles with peculiar smell should not be stored in the warehouse.
10.2 The shelf life of candy, chocolate and chocolate products shall not be less than 3 months.