Babao Congee can/processed food detection

1 Scope This standard specifies the terms and definitions, product code, technical requirements, test methods, inspection rules, labeling, packaging, transportation and storage requirements of Babao Congee cans. This standard is applicable to the production, supervision and inspection of Babao Congee cans. 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 317 White Sugar GB 2760 National Food Safety Standard for the Use of Food Additives GB 2762 National Food Safety Standard for the Limit of Contaminants in Food GB/T 4789.26 Microbiological Examination of Food Hygiene GB 5749 Hygienic Standard for Drinking Water GB 7718 National Food Safety Standard for Pre packaged Food General Principles for Labeling GB 8950 Hygienic Code for Cannery GB/T 10786 Inspection Methods for Canned Food GB 14880 National Food Safety Standard Standard for the Use of Nutritional Fortifiers GB/T20938 Good Practice for Canned Food Enterprises GB 28050 National Food Safety Standard General Principles for Nutritional Labeling of Prepackaged Food JJF 1070 Quantitative Packaging Product Net Content Metrological Inspection Rules QB/T1006 Canned Food Inspection Rules QB/T 4631 Canned Food Packaging, Labeling, Transportation, and Storage 3 Terms and Definitions The following terms and definitions apply to this document. 3.1 Canned mixed Congee is a kind of canned food made from eight or more kinds of cereals, beans, dried fruits and other plant materials after pretreatment, canning, sealing and sterilization. 3.2 Agglomeration: The phenomenon of the content of a product forming clumps after prolonged storage. 3.3 Stratification: After prolonged storage, there is a noticeable phenomenon of juice precipitation in the product

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