This standard supersedes Hygienic Standard for Pastry and Bread (GB 7099-2003).
Compared with GB 7099-2003, the main changes in this standard are as follows:
——the standard name is changed into “National Standard of Food Safety - Pastry and Bread”;
——the scope is modified;
——the terminologies and definitions are modified;
——the sensory requirements are modified;
——the physical and chemical indexes are modified;
——the microbiological indexes are modified.
NATIONAL STANDARD
OF THE PEOPLE’S REPUBLIC OF CHINA
中華人民共和國國家標準
GB 7099-2015
National Standard for Food Safety -
Pastry and Bread
食品安全國家標準
糕點、面包
1. Scope
This standard is applicable to pastry and bread.
2 Terminologies and Definitions
2.1 Pastry
Food made from one or several kinds of raw materials such as cereals, beans, potatoes, grease and oils, sugar, eggs and the like, with or without adding other raw materials, through mixing, molding, shortening and other procedures, and that with cream, protein, cocoa or jam inside or on the surface added before/after shortening.
2.2 Bread
Food made from one or several kinds of raw materials such as wheat flour, yeast, water and the like, with or without adding other raw materials, through stirring, fermentation, shaping, proving, shortening and other procedures, and that with cream, protein, cocoa or jam inside or on the surface added before/after shortening.
3 Technical Requirements
3.1 Raw material requirements
The raw materials shall meet those specified in corresponding food standards and relevant regulations.
3.2 Sensory requirements
Sensory requirements shall meet those specified in Table 1.
Table 1 Sensory Requirements
Items Requirements Inspection methods
Color and luster The product shall possess the proper color and luster Place the sample on a white porcelain dish, observe its color and luster as well as state in natural light, and inspect for foreign matters. Smell and taste it after rinsing the mouth with cooled boiled water.
Taste and smell The product shall possess the proper taste and flavor without undesirable smell.
State The product shall be free from moulding, vermin or other visible foreign matters.
3.3 Physical and chemical indexes
The physical and chemical indexes shall be in accordance with those specified in Table 2.
Table 2 Physical and Chemical Indexes
Items Indexes Inspection methods
Acid value (by fat)(KOH)/(mg/g) ≤ 5 GB 5009.229
Peroxide value (by fat)/(g/100 g) ≤ 0.25 GB 5009.227
Note: indexes of acid value and peroxide value are only applicable to products added with grease in their ingredients.
3.4 Pollutant limit
Pollutant limit shall meet the requirements of GB 2762.
3.5 Microorganism limit
3.5.1 Pathogenic bacteria limit shall be in accordance with the requirements for grain products by shortening (including bakery products) specified in GB 29921.
3.5.2 Microorganism limit shall also be in accordance with those specified in Table 3.
Table 3 Microorganism Limit
Items Sampling schemea and limits Inspection methods
n c m M
Bacterial colony total b/(CFU/g) 5 2 104 105 GB 4789.2
Coliform groups b/(CFU/g) 5 2 10 102 GB 4789.3 (Plate count method)
Mouldc/(CFU/g) ≤ 150 GB 4789.15
a The samples shall be collected and treated in accordance with those specified in GB 4789.1.
b The requirements of bacterial colony total and coliform groups are not applicable to products that are freshly made and sold at site, as well as products containing fermentation ingredients without shortening or fresh fruit and vegetables.
c It is not applicable to the products added with mould cured cheese.
3.6 Food additive and nutrition fortifier
3.6.1 Application of food additives shall meet those specified in GB 2760.
3.6.2 Application of food nutrition fortifier shall meet those specified in GB 14880.
Foreword i
1. Scope
2 Terminologies and Definitions
3 Technical Requirements
