NY/T 2783-2015
Technical specification for the production of cured and uncooked meat products (English Version)

Standard No.

NY/T 2783-2015

Language

Chinese, Available in English version

Release Date

2015

Published By

Professional Standard - Agriculture

Latest

NY/T 2783-2015

Scope

This standard specifies the terms and definitions of bacon product processing, product classification, basic requirements for processing enterpris s, requirements for raw materials and auxiliary materials, processing technology requirements, labeling and marking, storage and transportation, recall and other requirements. This standard applies to the processing of bacon products.

NY/T 2783-2015 Referenced Document

• GB 12694 National Food Safety Standards Hygienic Specifications for Slaughtering and Processing of Livestock and Poultry*， 2016-12-23 Update
• GB 16869 Fresh and frozen poultry product
• GB 18186 "Brewed Soy Sauce" Amendment No. 2
• GB 2707 National Food Safety Standard Fresh (Frozen) Livestock and Poultry Products*， 2016-12-23 Update
• GB 2730 Food safety national standard cured bacon products*， 2015-09-22 Update
• GB 2757 National Food Safety Standard Distilled Liquor and Compound Wine
• GB 2760 National Food Safety Standards Standards for the Use of Food Additives*， 2024-02-08 Update
• GB 2762 GB 2762-2022 national standard for food safety - Limits of pollutants in food*， 2022-06-30 Update
• GB 28050 Questions and Answers on "General Principles of Nutrition Labeling of Prepackaged Foods" (Revised Edition)
• GB 317 White granulated sugar
• GB 5461 "Edible Salt" Amendment No. 2
• GB 5749 Hygienic Standards for Drinking Water*， 2022-03-15 Update
• GB 7718 Questions and Answers on "General Rules for the Labeling of Prepackaged Foods" (Revised Edition)
• GB 9959.1 "Fresh and Frozen Sliced Pork" Amendment No. 2
• GB/T 15691 General techniques and standards for spices and condiments
• GB/T 17238 Fresh and frozen beef cuts*， 2022-04-15 Update
• GB/T 17239 Fresh and frozen rabbit meat and by-products*， 2022-04-15 Update
• GB/T 191 Packaging.Pictorial marking for handling of goods
• GB/T 19480 Terms of meat and meat products
• GB/T 20809 Evaluating specification on the HACCP certification of the meat products
• GB/T 20940 Good manufacturing practice for meat products enterprises
• GB/T 21735 Logistics code for meat and meat products
• GB/T 27301 Food safety management system.Requirements for meat and meat product establishments
• GB/T 2934 General-purpose flat pallets for through transit of goods.Principal dimensions and tolerances
• GB/T 8967 Monosodium L-glutamate
• GB/T 9959.2 Fresh and frozen pork lean,cuts
• GB/T 9961 Fresh and frozen mutton carcass

NY/T 2783-2015 history

• 2015 NY/T 2783-2015 Technical specification for the production of cured and uncooked meat products