SN/T 3063.2-2015 in English

VALID

In-flight food services - Part 2: Specification for the control of microbial hazards in fresh-cut of fruits and vegetables

Issued on:2015-05-26
Implemented on:2016-01-01
File Format:PDF
Delivery:Via email within 1~3 business days

Price(USD)： $280.00
$272.00

Standard No:	SN/T 3063.2-2015
Document status:	VALID
Title in English:	In-flight food services - Part 2: Specification for the control of microbial hazards in fresh-cut of fruits and vegetables
Title in Chinese:	航空食品第2部分：生食（切）水果蔬菜制品微生物污染控制规范
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 1~3 business days
Issued on:	2015-05-26
Implemented on:	2016-01-01
Professional Classification:	SN-Import&Export Inspection
Related Keywords:	microbial contamination control fresh-cut fruits in-flight food services aviation food services microbial hazards
Related Topics:	Food Regulations microbial staining microbial sewage Biological Sample Analysis Results Results Summary of biological sample analysis results microbial staining Microbial Contamination in Food Bulk Food Microorganisms food law fruit Food Contamination Index fruit food law contaminated food Product microorganism Microbiological contamination of bottled water Microbial cadmium pollution fruit microorganism Briefly describe the contamination of food by foodborne microorganisms Products achieve process microbial contamination control Microbial contamination classification

Introduction

This standard outlines the requirements for the microbial contamination control of fresh-cut fruits and vegetables used in aviation food. It provides guidelines on the handling, processing, and storage of these products to ensure their safety and quality. The standard covers the necessary measures to prevent microbial contamination during production and distribution. It also includes specifications for testing and monitoring to maintain hygiene standards. The document is designed to support food safety practices within the aviation industry. The standard establishes criteria for microbial limits and hygiene practices applicable to the production of fresh-cut fruits and vegetables intended for use in aviation food services.

*** Please note: This description may not be accurate, please refer to the official documentation.

More samples: GB 18306-2015 JJG 21-2008 DL/T 368-2010

Sample only — not a preview of SN/T 3063.2-2015

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