GB 7099-2015《糕点、面包》的学习体会

GB 7099-2015《糕点、面包》的学习体会
GB 7099-2015《食品安全国家标准 糕点、面包》将于2016年9月22日实施, 与GB 7099-2003相比, 新标准修改了标准名称、范围、术语和定义、感官要求、理化指标及微生物指标。本文针对新标准与其他标准衔接、适用范围、项目设置及适用性等几个容易引起争议或误读的问题陈述了看法, 供糕点生产、监管、检验相关人士参考。

GB 7099-2015 National food safety standard- Pastry, bread will be implemented in September 22, 2016. Compared with GB 7099-2003, the new standard revised the standard name, scope, terms and definitions, sensory requirements, physical, chemical indicators and microbial indicators. This paper discussed some issues which were controversial and could easily lead to the misunderstanding, including the engagement between GB 7099-2015 and other standards, scope of application, setting and applicability on testing items and so on. This paper can be used as a reference document for professional persons engaged in pastry production, supervision and inspection.

标题：GB 7099-2015《糕点、面包》的学习体会
英文标题：Study notes for GB 7099-2015 National food safety standards-Pastry, Bread

作者：
张锡云 云南省产品质量监督检验研究院
鲁燕骅 云南省产品质量监督检验研究院
张月盈 云南省产品质量监督检验研究院

中文关键词:糕点,面包,标准,
英文关键词:pastry,bread,standards,

发表日期：2016-02-24

2025-1-29 20:08 上传 GB 7099-2015《糕点、面包》的学习体会.pdf

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