Instant jellyfish detection

This standard specifies the product requirements, test methods, inspection rules, labels, markings, packaging, transportation, and storage of instant jellyfish. This standard applies to ready-to-eat products made from salted jellyfish as the main raw material and processed through processes such as cutting, rinsing, blanching, and packaging

The following normative references are essential for the application of this document. For dated references, only the dated version applies to this document. For undated references, the latest version (including all modification orders) applies to this document. GB/T 191 Packaging, Storage, and Transportation Pictorial Symbols GB 2760 National Food Safety Standard for the Use of Food Additives GB 5009.44 National Food Safety Standard for the Determination of Chloride in Food GB 5009.182 National Food Safety Standard for the Determination of Aluminum in Food GB 5749 Hygienic Standard for Drinking Water GB 7718 National Food Safety Standard for Pre packaged Food GB 10136 National Food Safety Standard for Animal Aquatic Products GB/T 10786-2006 Inspection Methods for Canned Food GB 20941 National Food Safety Standard - Hygienic Code for Aquatic Product Production GB 28050 National Food Safety Standard - General Principles for Nutritional Labeling of Prepackaged Food GB/T 30891-2014 Sampling Specification for Aquatic Products SC/T 3210 Salted Jellyfish Skin and Salted Jellyfish Head JJF1070 Quantitative Packaging Product Net Content Metrological Inspection Rules

Function of testing report:

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BAIJIAN testing process:

1. Telephone communication and confirmation of requirements

2. Recommend solutions and confirm quotations

3. Mail samples and arrange testing

4. Progress tracking and result feedback

5. Provide reports and after-sales service

6. If urgent or priority processing is required

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7. Possess authoritative qualifications such as CMA, CNAS, CAL, etc

8. The testing report is authoritative and effective, and is generally used in China