Brief Introduction to Some of the Newly Approved National Standards on Food

GB 2712-2003 The Hygienic Standard of Fermented Bean Products This standard stipulates the specification, food additives, hygienic requirements of production and processing, packaging, marking, storage and transportation requirements and inspection methods for fermented bean products. It applies to fermented bean products such as fermented bean curd, fermented soya beans and fermented beans made from soya beans and other beans.

Brief Introduction to Some of the Newly Approved National Standards of Foods

The standard stipulates the Index requirements for canned edible fungi andthe hygienic requirements and inspection methods of food additives and production processe. Thestandard applies to canned food made with edible fungi as raw material through deaeration, sealing,heat sterilization and cooling, etc. The standard specifies sensory requirements in that thecontainer observed under natural light should be sealed, without damage, leakage or budding. Thecontainer shall have the normal color and smell of canned edible fungi, without abnormal smell orimpurities