Washing free red dates/food parameter testing

This standard specifies the terms and definitions, classification, quality requirements, inspection methods, inspection rules, labeling, identification and packaging, transportation, storage, and other contents of washable red dates. This standard is applicable to the quality identification and grading of washed red dates. 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. GB 2760 National Food Safety Standard for the Use of Food Additives GB 2762 National Food Safety Standard for the Limit of Pollutants in Food GB 2763 National Food Safety Standard for the Maximum Residue Limit of Pesticides in Food GB 5009.3 National Food Safety Standard for the Determination of Water Content in Food GB/T5835 Dried Red Jujubes GB 7718 National Food Safety Standard for Pre packaged Food Labeling GB/T 10782 General Principles for Candied Fruits GB 14884 National Food Safety Standard for Candied Fruits GB/T 22345 Quality of Fresh Jujubes, etc GB 29921 National Food Safety Standard for the Limit of Pathogenic Bacteria in Food JJF 107O Quantitative Packaging Product Net Content Metrological Inspection Rules Quantitative Packaging Product Metrological Supervision and Management Measures (Order No. 75 of the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China) Agricultural Product Packaging and Labeling Management Measures (Order No. 70 of the Ministry of Agriculture of the People's Republic of China) 3 Terms and Definitions The following terms and definitions apply to this document. 3.1 Unwashed red dates are Chinese jujubes made from mature fresh or dried dates, with gray dates and Jun dates as the main raw materials. They are selected, cleaned, dried, graded, sterilized, and packaged to produce jujube products that are free of impurities and can be consumed directly. 3.2 The starch head fruit of a jujube fruit is affected by rainwater during its growth or drying process, and its two or partial ends are not properly dried, with high moisture content and a dull color. It further develops into a moldy and rotten jujube. 3.3 Skin crack fruit with a length exceeding 1/5 of the longitudinal diameter of the fruit, but no moldy fruit occurred at the crack

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