Ice Cream Detection

This standard specifies the terms and definitions of ice cream, product classification, raw and auxiliary materials, technical requirements, production process control, inspection methods, inspection rules, labeling, packaging, transportation, storage, sales, and recall requirements. This standard is applicable to the production, inspection, and sales of pre packaged ice cream, and does not apply to soft ice cream products made and sold on site. The following normative references are essential for the application of this document. For dated references, only the dated version applies to this document. For undated references, the latest version (including all modification orders) applies to this document. GB317 White Sugar GB 2716 Hygienic Standard for Edible Vegetable Oil GB 2749 Hygienic Standard for Egg Products GB 2759.1 Hygienic Standard for Frozen Beverages GB 2760 National Standard for Food Safety GB 5749 Hygienic Standard for Drinking Water GB7718 National Standard for Food Safety GB 14880 General Principles for Pre packaged Food Labeling GB 14880 National Standard for Food Safety GB 14881 National Standard for Food Safety General Hygienic Specification for Food Production JJF 1070 Quantitative Regulations on the Metrological Inspection of Net Content of Packaged Goods SB/T 10009 Inspection Methods for Frozen Beverages. Measures for the Metrological Supervision and Management of Quantitative Packaged Goods (Order No. 75 of the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China). Regulations on the Management of Food Recalls (Order No. 98 of the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China). The following terms and definitions apply to this document. 3.1 Ice cream ice cream is a frozen beverage made from one or more raw materials such as drinking water, milk and/or dairy products, egg products, fruit products, soy products, sugar, edible vegetable oil, etc., with or without food additives and/or nutritional enhancers. It is a volume expanding beverage made by mixing, sterilization, homogenization, cooling, aging, freezing, hardening, and other processes

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