1 Scope
This standard specifies the technical requirements, inspection method, inspection rules and the requirements for labeling, marking , packaging, transport and storage with regards to cooked cured ham.
This standard is applicable to the links like production, circulation and sales of the cooked cured ham.
2 Normative references
The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments (excluding corrections), or revisions, of any of these publications do not apply to this standard. However parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the normative documents indicated below. For undated references, the latest edition of the normative document applies.
GB/T 191 Packaging - Pictorial marking for handling of goods
GB 317 White granulated sugar
GB 1907 Food additive - Sodium nitrite
GB 2707 Hygienic standard for fresh(frozen) meat of livestock
Foreword i
1 Scope
2 Normative references
3 Terms and definitions
4 Requirements
5 Inspection methods
6 Inspection rules
7 Labeling and marking
8 Packaging, transport and storage
