Frozen scallop detection

This standard specifies the classification, requirements, testing methods, inspection rules, labeling, packaging, transportation, and storage of frozen scallop products. This standard applies to products made from Chlamys farreri, Argopecten irradians, and Patinopecten. yessoensis as raw materials, which have been processed and frozen; Products produced by other varieties of scallops can be referred to and executed. 2 Normative References: The clauses in the following documents become clauses of this standard through reference in this standard. For dated reference documents, all subsequent amendments (excluding corrected content) or revisions are not applicable to this standard. However, parties to agreements based on this standard are encouraged to study whether the latest versions of these documents can be used. For undated references, the latest version applies to this standard. GB 2733 Fresh Hygienic Standard for Frozen Animal Aquatic Products GB 2760 Hygienic Standard for the Use of Additives in Food GB/T 4789.3 Microbiological Examination of Food Hygiene GB/T 4789.4 Microbiological Examination of Food Hygiene Salmonella GB/T 4789.7 Microbiological Examination of Food Hygiene GB/T 5009.3 Determination of Water in Food GB/T 5009.11 Determination of Total Arsenic and Inorganic Arsenic in Food GB/T 5009.12 Determination of Lead in Food GR/T 5009.15 Cadmium in Food GB/T 5009.17 Determination of Total Mercury and Organic Mercury in Food GB/T 5009.44-2003 Analysis of Hygienic Standards for Meat and Meat Products GB 5749 Hygienic Standards for Drinking Water GB 7718 General Principles for Labeling of Prepackaged Food NY 5062 Non polluting Food Bay Scallops

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