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What standard does cheese box cake implement?
As the most common food type, the national standard for cakes and bread is GB7099-2003, which has been 10 years. With the development of food industry and the update of various food standards, the 03 version of the standard can no longer meet the requirements for cakes and bread, and there are contradictions with other standards. Therefore, the Health Planning Commission has formulated GB7099-20 15 "National Food Safety Standards for Pastry and Bread", which will be officially implemented on September 22nd. The implementation of the new standards will further improve China's national food safety standards and enhance the level of food quality and safety. Compared with the old standard, the new national standard not only modifies the scope of application, terms and definitions, but also focuses on the physical and chemical indexes and microbial limit of cakes and bread. In terms of pollutant limit, it was revised from the original standard to GB2762. In contrast, the new standard canceled the limit requirement of total arsenic. For mycotoxins, the limit requirement of aflatoxin B 1 in the original standard was cancelled; In terms of physical and chemical indexes, it is clear that acid value and peroxide value indexes are only applicable to products with oil added in ingredients, which is more targeted and scientific. The sampling method of the total number of colonies and coliform bacteria in microbial indicators was changed to three-level sampling, and the limit requirement no longer distinguished between cold processing and hot processing, and it was made clear that the requirements of the total number of colonies and coliform bacteria were not applicable to products restricted for sale, as well as products containing unripe fermented ingredients or fresh fruits and vegetables, and molds were not applicable to products added with mold mature cheese, which was more perfect. The limit of pathogenic bacteria shall be implemented according to GB2992 1