SN/T 0427-2011 (English Version) PDF

Scope: This standard specifies the technical requirements, storage, transportation, sampling, inspection, result determination and unqualified disposal of export ham raw materials and finished products. This standard applies to the inspection and quarantine of hams made from fresh (frozen) pig hind legs as the main raw material and cured by traditional methods.

SN/T 0427-2011 Referenced Document

GB 12694 National Food Safety Standards Hygienic Specifications for Slaughtering and Processing of Livestock and Poultry*， 2016-12-23 Update
GB 2707 National Food Safety Standard Fresh (Frozen) Livestock and Poultry Products*， 2016-12-23 Update
GB 2721 National Food Safety Standard Edible Salt*， 2015-09-22 Update
GB 2760 National Food Safety Standards Standards for the Use of Food Additives*， 2024-02-08 Update
GB 5009.12-2010 National food safety standard Determination of lead in foods
GB 5009.33 Determination of Nitrite and Nitrate in Food Safety National Standards*， 2017-06-23 Update
GB/T 5009.11-2003 Determination of total arsenic and abio-arsenic in foods
GB/T 5009.15 Determination of cadmium in foods
GB/T 5009.17 Determination of total mercury and organic-mercury in foods
GB/T 5009.179 Determination of trimethylamine nitrogen in ham
GB/T 5009.44 Method for analysis of hygienic standard of meat and meat products
GB/T 9695.15-2008 Meat and meat products.Determination of moisture content
GB/T 9695.8-2008 Meat and meat products.Determination of chloride content