GB 14884-2003: Hygienic Standards and Practice for Canned Fruits

Hygienic standard for canned fruit

Canned fruit is one of the most popular food products consumed around the world, offering healthy, practical and long-lasting food options. However, the safety and quality of these products is strictly dependent on hygiene standards at the production stage. Among China's food safety regulations, the GB 14884-2003 standard is an important regulation that sets hygienic requirements for canned fruits.

What is GB 14884-2003?

GB 14884-2003 is a regulation that regulates the hygienic standards set for canned fruit production in China. This standard sets out the criteria that canned fruit producers must meet to ensure that products are produced in hygienic conditions. GB 14884-2003 aims to ensure hygiene at various stages, from the methods used in fruit processing to packaging. It aims to guarantee quality and safety in both the domestic market and exported products.

Scope of GB 14884-2003 Standard

GB 14884-2003 sets standards in the following areas related to canned fruit production:

Raw Material Quality and Selection:

Fruits to be used for canned fruit production must be fresh and healthy. Damaged, spoiled or diseased fruit should not be used.
Fruits must be collected under hygienic conditions and properly washed before processing.

Production Process:

Fruit processing should be done in clean, hygienic and healthy environments.
Processes such as peeling, slicing and boiling of fruits should be carried out according to certain temperature and time intervals to prevent the growth of microorganisms.
Sterilization and pasteurization processes should be carried out at the appropriate temperature and time to remove microorganisms from the products.

Packaging:

Canned fruits should be packaged under hygienic conditions and placed in sealed boxes or glass bottles.
Packaging materials must be suitable and harmless for contact with food.

Microbiological Safety:

Hygienic measures should be taken during the production process, especially to prevent the growth of microorganisms.
In canned fruit products, sterilization processes are critical, especially to prevent the growth of harmful bacteria such as Clostridium botulinum.

Monitoring and Testing:

During the production process of canned fruits, hygiene controls should be carried out at regular intervals and microbiological tests should be applied.
The physical and chemical properties of the products should also be monitored. For example, acidity level, sugar content and other nutritional values should be tested periodically.

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