Proposed and managed by the National Certification and Accreditation Administration Committee. Drafted by Shandong Entry-Exit Inspection and Quarantine Bureau of the People’s Republic of China, Guangdong Entry-Exit Inspection and Quarantine Bureau of the People’s Republic of China, Jiangsu Entry-Exit Inspection and Quarantine Bureau of the People’s Republic of China, and Jiangxi Entry-Exit Inspection and Quarantine Bureau of the People’s Republic of China. This is the first industry standard for entry-exit inspection and quarantine.
1.2 stainless steel console, white porcelain plate, knife, scissors, tweezers, stainless steel spoon, sample box (bag), beaker, measuring cylinder and other glassware, stainless steel ruler or vernier caliper and other measuring instruments. The above utensils should be clean and sanitary, non-toxic, non-odor, and corrosion-resistant, and the size and specification can meet the requirements of the sample inspection.
5.2 Packaging and mark inspection
5.2.1 Outer packaging inspection
Before sampling, check the outer packaging boxes (barrels) of the entire batch of goods to observe whether the packaging appearance is firm, complete, clean, sanitary, whether there are pollution and odors, whether it meets the requirements of long-distance transportation, and whether the outer packaging is tightly sealed.
5.2.2 Inner packaging inspection
After opening the box, check whether the inner packaging directly in contact with the food is damaged, whether the seal is firm and good, and whether the safety and hygiene items of the inner packaging meet the requirements of relevant standards.
5.2.3 Mark inspection
Check whether the product name, mark, batch number, specification, grade, weight, production date, manufacturer, etc. on the outer packaging box (barrel) are consistent with the inspection report and contents, and whether the writing is accurate and clear. If there is a food label on the inner and outer packaging, whether the label content meets the relevant requirements of GB 7718.
5.3 weight identification
5.3.1 Net weight
According to 5.1.2 of SN/T 0188-1993.
5.3.2 solid content
When pickled vegetables contain solid and liquid two-phase substances, the solid content should be in accordance with 5.1.4 of SN/T 0188-1993.
5.4 Sensory Test
Inspect according to 5.2 in SN/T 0301－1993.
5.5 Physical and chemical inspection
5.5.1 General requirements
Determine physical and chemical inspection items and frequency according to product characteristics and safety and quality control needs.
5.5.2 Determination of Baume Degree and Brine pH Value at Sampling Site
Perform inspection according to 5.3.1 in SN/T 0301-1993.
5.5.3 Salt content
Inspect according to GB/T 12457.
5.5.4 Total acid content
Inspect according to GB/T 12456.
5.5.5 reducing sugar
Inspect according to GB/T 5009.7.
5.5.6 Amino acid nitrogen
Inspect according to GB/T 5009.39.
Inspect according to GB/T 5009.33.
5.5.8 heavy metals
Inspect according to GB/T 5009.11.
Inspect according to GB/T 5009.12.
Inspect according to GB/T 5009.15.