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时间:2020-10-24
《《新鲜零食通用要求(征求意见稿)》.pdf》由会员上传分享,免费在线阅读,更多相关内容在行业资料-天天文库。
1、T/SSFS团体标准T/SSFS0001—2020新鲜零食通用要求Generalrequirementsforfreshsnacks(征求意见稿)XX–XX–XX发布XX–XX–XX实施上海市食品学会发布T/SSFS0001—2020目录前言................................................................................II新鲜零食通用要求.....................................................................11范围.
2、..............................................................................12规范性引用文件.....................................................................13术语和定义.........................................................................13.1零食Snacks.....................................
3、................................13.2新鲜零食Freshsnacks...........................................................14技术要求...........................................................................24.1原料要求.......................................................................24.2工艺要求.......
4、................................................................24.3感官指标.......................................................................24.4营养成分要求...................................................................24.5理化指标.........................................................
5、..............24.6污染物限量.....................................................................24.7真菌毒素限量...................................................................34.8致病菌限量.....................................................................34.9食品添加剂.............................
6、........................................34.10农药及兽药最大残留限量........................................................34.11净含量及其检验................................................................35生产加工过程的卫生要求.............................................................36检验规则.................
7、..........................................................36.1出厂检验.......................................................................36.2型式检验.......................................................................36.3营养成分检验...........................................................
8、.....
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