food heating method

food heating method, Total:165 items.

The international standard classification for "food heating method" includes: Food additives , Spices and condiments. Food additives , Plants and equipment for the food industry , Small kitchen appliances .

The Chinese standard classification for "food heating method" includes: Food additive and nutrition enhancer sanitation , Food Additives and flavoring agents in general , Other food processing machinery , Cooking appliances, basic standards and general methods , Hygiene, safety and labor protection .

国家质量监督检验检疫总局

SN/T 4426-2016 Methods for sampling techniques from surfaces in the food Industry for export
SN/T 4716-2016 Method for steam treatment of by一product of processing import cereals，legumes and oilseeds

Military Standard of the People's Republic of China-General Armament Department

GJB 10136-2021 Performance test method of flameless self-heater for military food
GJB 737.7-1993 Test method for pyrotechnics agent 75℃ heating test

Group Standards of the People's Republic of China

T/CAQP 012-2020 Self-Heating Convenience Food
T/NAIA 039-2021 Determination of fluorine in food and food additives by ion chromatography
T/CIFST 005-2021 Aluminium-based pack for heating foods
T/NAIA 0244-2023 Food processing and testing clean room (area) Determination method of planktonic bacteria
T/NAIA 0243-2023 Food processing and testing clean room (area) determination method for sedimentation bacteria
T/ZZB 1246-2019 Food additive Lycopene (Fermentation)

Professional Standard - Agriculture

食品整治办〔2010〕50号 List of non-edible substances that may be added illegally in food and food additives that are easy to be abused (the fourth batch)
食品整治办〔2008〕3号 List of non-edible substances that may be added illegally in food and food additives that are easy to be abused (the first batch)
食药监办许[2010]114号-2 Detection method for illegally added drugs in weight-loss health food
食药监办许[2010]114号-1 Detection method for illegally added drugs in supplementary blood lipid-lowering health food
NY/T 392-2023 Green food-Guideline for application of food additive
GB 8450-1987 Method for determination of arsenic in food additives
NY/T 392-2013 Green food - Food additives application guideline
NY/T 392-2000 Green food - Food additives application guideline
食品整治办〔2009〕72号 List of non-edible substances that may be added illegally in food and food additives that are easy to be abused (the third batch)
食品整治办〔2011〕1号 List of non-edible substances that may be added illegally in food and food additives that are easy to be abused (the fifth batch)
卫计委公告无公告号 List of non-edible substances and easily abused food additives that may be added illegally in food (summary of batches 1-5)
GB/T 8449-1987 Method for determination of lead in food additives
食品整治办〔2009〕5号 List of non-edible substances that may be added illegally in food and food additives that are easy to be abused (the second batch)

General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China

GB/T 10645-1989 Electric heating food ovens--Method of draw up model
GB/T 10645-2008 Electric heating food ovens - Method of draw up model
GB/T 8450-1987 Method for determination of arsenic in food additives
GB/T 10645-2023 Classification and method for type compilation of electric heating food ovens

Hebei Provincial Standard of the People's Republic of China

DB13/T 1226-2010 Determination method of residue on ignition in food additive products

国家市场监督管理总局、中国国家标准化管理委员会

GB/T 37597-2019 Electrically operated food preparation appliances—Methods for measuring the performance

工业和信息化部

QB/T 5535-2020 Salt for food processing
JB/T 14374-2022 Food machinery—Catalytic infrared heating equipment

National Health Commission of the People's Republic of China

GB 1886.304-2020 National food safety standard - Food additive - Phosphoric acid (wet process)
GB 1886.311-2020 National food safety standard - Food additive - Black currant red

Professional Standard - Commodity Inspection

SN/T 2606-2010 Guideline for simple evaluation of food additive intake for import and export
SN/T 2545-2010 Testing Method of Thermal Denaturation Protein in Animal Derived Food
SN/T 2910.4-2012 Identification method of irradiated food for export―Part4:Thermoluminescence method

Guizhou Provincial Food Standard of the People's Republic of China

DBS52/ 067-2022 Food Safety Local Standards Hygienic Code for Processing of Edible Livestock and Poultry Blood Products
DBS52/ 043-2020 Food Safety Local Standards Hygienic Specifications for Small Food Production and Processing Workshops

Shandong Provincial Food Standard of the People's Republic of China

DBS37/ 002-2022 Food Safety Local Standards Hygienic Standards for Production and Processing in Small Food Workshops

Jinlin Provincial Food Standard of the People's Republic of China

DBS22/ 035-2019 Food safety local standard Acanthopanax fresh leaves

RU-GOST R

GOST 28760-1990 Household electric warming plates. Methods of measuring performances
GOST 27441-1987 Gas heat processing appliances for public catering
GOST 33294-2015 Food additives. Methods for determination of the main substance in the food additive potassium nitrite E249
GOST 32743-2014 Food additives. Method of potentiometric determining of citric acid and citric ions in the complex food additives
GOST R 54056-2010 Foodstuffs of processed poultry eggs. Method for identification of poultry egg species
GOST 32148-2013 Foodstuffs of processed poultry eggs. Method for identification of poultry egg species
GOST 32150-2013 Food eggs and foodstuffs of processed poultry eggs. Method for determination of fatty acid composition
GOST 31469-2012 Foodstuffs of processed domestic poultry eggs. Methods for physicochemical analysis
GOST 26935-1986 Canned food stuffs. Method for determination of tin
GOST R 54979-2012 Food additives. Methods for identification and determination of mass fraction of iodine-content ingredient in the lactate-content food additives
GOST R 54979-2012(2019) Food additives. Methods for identification and determination of mass fraction of iodine-content ingredient in the lactate-content food additives
GOST R 54980-2012 Food additives. Methods for identification and determination of mass fraction of calcium-content ingredient in the lactate-containing food additives
GOST R 54980-2012(2019) Food additives. Methods for identification and determination of mass fraction of calcium-content ingredient in the lactate-containing food additives
GOST R 53186-2008 Foodstuff. Method of electron paramagnetic resonance for detection of radiation-treated food containing cellulose
GOST 32149-2013 Food products of commercial poultry eggs processing. Microbiological analysis methods
GOST 33767-2016 Food additives. Methods for identification and determination of total coloring matter mass fraction in food colour anhocyanins E163
GOST 10444.6-1985 Canned foods. Method for determination of thermophile strictly anairobes
GOST 33293-2015 Food additives. Methods for identification and determination of total coloring matters percentage in food colour indigotine E132

Indonesia Standards

SNI 01-2894-1992 Food additives/food preservatives, Test methods
SNI 01-2895-1992 Food colour (additives), Test methods
SNI 01-0222-1995 Food additives

VN-TCVN

TCVN 6470-2010 Food additives.Test methods for food colours
TCVN 6471-2010 Food additives.Test methods for flavouring agents
TCVN 6468-1998 Food additives.Methods for determining inorganic components
TCVN 6469-2010 Food additives.Methods for evaluating appearance and physical properties

GSO

BH GSO CODEX STAN 239:2023 General methods of analysis for food additives
GSO CODEX STAN 239:2022 General methods of analysis for food additives
GSO 2472:2015 Food additives- Food gums
BH GSO 2472:2015 Food additives- Food gums
OS GSO 2472:2015 Food additives- Food gums
GSO 2367:2014 Methods of analysis and testing for food additives- Inorganic components: Iron test
GSO 2366:2014 Methods of analysis and testing for food additives - Inorganic components – Chromium Test
OS GSO 2389:2014 Food additives- Food grade mineral oil
GSO 2389:2014 Food additives- Food grade mineral oil
BH GSO 2389:2015 Food additives- Food grade mineral oil
GSO ISO 11289:2014 Heat-processed foods in hermetically sealed containers -- Determination of pH
BH GSO 2367:2015 Methods of analysis and testing for food additives- Inorganic components: Iron test
GSO 2368:2014 Methods of analysis and testing for food additives- Inorganic components: Chloride test
BH GSO 2366:2015 Methods of analysis and testing for food additives - Inorganic components – Chromium Test
GSO 2649:2021 Detection of porcine DNA- Test method- Food and Food products
OS GSO 2367:2014 Methods of analysis and testing for food additives- Inorganic components: Iron test
BH GSO 2649:2022 Detection of porcine DNA- Test method- Food and Food products

IX-FAO

Codex Stan 239-2003(Ch) General analytical methods for food additives
CODEX STAN 239-2003(En) General analytical methods for food additives
CODEX STAN 239-2004 General Methods of Analysis for Food Additives
CODEX STAN 74-1981(En) International Codex Alimentarius Standard Cereal-Based Processed Foods for Infants and Young Children
CODEX STAN 74-1981,Rev.1-2006(Ch) International Codex Alimentarius Standard Cereal-Based Processed Foods for Infants and Young Children
CAC/MISC 6-2012 List of Codex Specifications for Food Additives
CODEX STAN 151-1985(En) Codex Alimentarius Standard GARI (a food made from cassava)
CODEX STAN 151-1989,Rev.1-1995(Ch) Codex Alimentarius Standard GARI (a food made from cassava)
CAC/MISC 6-2017 List of codex specifications for food additives
CODEX STAN 72-1981(En) Codex Alimentarius Standard Infant Formula
CODEX STAN 72-1981,Amended 1997(Ch) Codex Alimentarius Standard Infant Formula

GOST

GOST R 70224-2022 Food additives. Method for the determination of propionate ions in complex food additives
GOST 34845-2022 Specialized food products, dietary supplements. Method for determining the mass fraction of ash
GOST 34985-2023 Food additives. Methods for determination of colour Riboflavins Е101

American National Standards Institute （ANSI)

ANSI/ASTM F2141:2007 Test Method for Performance of Hot Deli Cases
ANSI/ASTM F2140:2011 Test Method for Performance of Hot Food Holding Cabinets
ANSI/NSF 4-2002 Commercial Cooking, Rethermalization and Powered Hot Food Holding and Transport Equipment
ANSI/NSF 4(i16)-2009 Commercial cooking, rethermalization, and powered hot food holding and transport equipment
ANSI/NSF 4(i11)-2006 Commercial Cooking, Rethermalization and Powered Hot Food Holding and Transport Equipment
ANSI/NSF 4(i10)-2005 Commercial cooking, rethermalization, and powered hot food holding and transport equipment
ANSI/NSF 4(i17)-2011 Commercial cooking, rethermalization, and powered hot food holding and transport equipment
ANSI/NSF 4(i6)-2005 Commercial cooking, rethermalization, and powered hot food holding and transport equipment
ANSI/NSF 4(i12)-2007 Commercial cooking, rethermalization, and powered hot food holding and transport equipment

U.S. Air Force

AIR FORCE MIL-O-83993 (2)-1985 OVENS, FOOD WARMING, ELECTRICAL (12 MEAL)
AIR FORCE MIL-O-83993-1975 OVENS, FOOD WARMING, ELECTRICAL (12 MEAL)

Association Francaise de Normalisation

NF C73-320*NF EN 60619:1993 Electrically operated food preparation appliances. Measuring methods.
NF C73-320/A2*NF EN 60619/A2:2005 Electrically operated food preparation appliances - Methods for measuring the performance
NF EN 15467:2015 Machines for food products - Machines for heading and filleting fish - Safety and hygiene requirements
NF EN 1183:1997 Materials and articles in contact with foodstuffs - Test methods for thermal shock and resistance to thermal shock
NF EN 15284:2007 Materials and articles in contact with foodstuffs - Method of testing the resistance of ceramic, glass, glass-ceramic or plastic culinary articles to microwave heating

International Electrotechnical Commission (IEC)

IEC 60619:1993 Electrically operated food preparation appliances; methods for measuring the performance
IEC 60619:1993/COR1:1993 Electrically operated food preparation appliances; methods for measuring the performance
IEC 60619:1993/AMD1:1995 Electrically operated food preparation appliances - Measuring methods; Amendment 1

Japanese Industrial Standards Committee (JISC)

JIS C 9813:1999 Electrically operated food preparation appliances -- Measuring methods

German Institute for Standardization

DIN EN 60619:2005 Electrically operated food preparation appliances - Methods for measuring the performance (IEC 60619:1993 + A1:1995 + A2:2004); German version EN 60619:1993 + A1:1995 + A2:2004
DIN 18865-4:2001 Equipment for commercial kitchens - Food distribution equipment - Part 4: Top shelves heated or not heated
DIN EN 1183:1997-08 Materials and articles in contact with foodstuffs - Test methods for thermal shock endurance; German version EN 1183:1997
DIN EN 15284:2007-07 Materials and articles in contact with food stuffs - Test method for the resistance to microwave heating of ceramic, glass, glass-ceramic or plastic cookware; German version EN 15284:2007

GOSTR

GOST 34623-2019 Foods for special dietary uses, food biologically active additives. Method for determination of proanthocyanidins

American Society for Testing and Materials (ASTM)

ASTM F2141-01 Standard Test Method for Performance of Hot Deli Cases
ASTM F2141-07 Standard Test Method for Performance of Self-Serve Hot Deli Cases
ASTM F2141-07(2013) Standard Test Method for Performance of Self-Serve Hot Deli Cases
ASTM F2141-07(2019) Standard Test Method for Performance of Self-Serve Hot Deli Cases
ASTM F2140-11(2019) Standard Test Method for Performance of Hot Food Holding Cabinets
ASTM F1519-98(2003) Standard Test Method for Qualitative Analysis of Volatile Extractables in Microwave Susceptors Used to Heat Food Products
ASTM F1519-98 Standard Test Method for Qualitative Analysis of Volatile Extractables in Microwave Susceptors Used to Heat Food Products
ASTM F2140-11 Standard Test Method for Performance of Hot Food Holding Cabinets
ASTM F1519-98(2008) Standard Test Method for Qualitative Analysis of Volatile Extractables in Microwave Susceptors Used to Heat Food Products
ASTM F2143-04(2010) Standard Test Method for Performance of Refrigerated Buffet and Preparation Tables
ASTM F2143-16 Standard Test Method for Performance of Refrigerated Buffet and Preparation Tables
ASTM F2143-04 Standard Test Method for Performance of Refrigerated Buffet and Preparation Tables

Canadian General Standards Board （CGSB)

CGSB 32.302-M87-CAN/CGSB-1987 Use of Flexible Laminated Pouches for Thermally Processed Foods

NL-NEN

NEN 10619-1994 Electrically operated food preparation appliances. Measuring methods (IEC 619:1993)

SCC

BS 3999-3:1967 Methods of measuring the performance of household electrical appliances-Food preparation machines
DANSK DS/EN 15284:2007 Materials and articles in contact with food stuffs - Test method for the resistance to microwave heating of ceramic, glass, glass-ceramic or plastics cookware

CZ-CSN

CSN 57 0164-1984 Canned foods. Method of enumeration of thermophilic anaerobic microorganisms
CSN 657991-2003 Oil products - Heating oils - Requirements and test methods

Standard Association of Australia （SAA）

AS 5013.30:2010 Food microbiology Method 30: Examination of specific product— Sweetened condensed milks

Korean Agency for Technology and Standards (KATS)

KS H ISO 11289:2007 Heat-processed foods in hermetically sealed containers－Determination of pH
KS H ISO 11289-2007(2012) Heat-processed foods in hermetically sealed containers－Determination of pH
KS H ISO 11289-2007(2021) Heat-processed foods in hermetically sealed containers－Determination of pH

Danish Standards Foundation

DS/EN 1183:1998 Materials and articles in contact with foodstuffs - Test methods for thermal shock and thermal shock endurance
DS/EN 15284:2007 Materials and articles in contact with food stuffs - Test method for the resistance to microwave heating of ceramic, glass, glass-ceramic or plastics cookware

Lithuanian Standards Office

LST EN 1183-2000 Materials and articles in contact with foodstuffs - Test methods for thermal shock and thermal shock endurance
LST EN 15284-2007 Materials and articles in contact with food stuffs - Test method for the resistance to microwave heating of ceramic, glass, glass-ceramic or plastics cookware

US-FCR

BE-NBN

NBN-ISO 2582:1992 Cork and cork products. Determination of thermal conductivity. Hot plate method

International Organization for Standardization (ISO)

ISO 11289:1993 Heat-processed foods in hermetically sealed containers; determination of pH

US-HHS

HHS 21 CFR PART 570-2011 FOOD ADDITIVES

CN-STDBOOK

图书 A-4488 food additives

NZ-SNZ

NZSS GP 43-1965 ELECTRICALLY-HEATED HOT FOOD SERVICE COUNTERS (BAIN MARIE TYPE) WITH CUPBOARDS

PT-IPQ

NP EN 1788-2000 Foodstuffs Detection of irradiated food from which silicate minerals can be isolated Method by thermoluminescence

CN-DB44/

DBS44/ 020-2023 Hygiene regulations for small food production and processing workshops

National Fire Protection Association (NFPA)

NFPA FPH SECTION 13-21-2003 Food Processing Facilities

HU-MSZT

MSZ 20875-1958 Large electric heating plate for canteen
MNOSZ 11925-1952 Chicken meat products (chicken processed foods)

European Committee for Standardization (CEN)

EN 1183:1997 Materials and articles in contact with foodstuffs - Test methods for thermal shock and thermal shock endurance

British Standards Institution (BSI)

24/30490683 DC BS EN IEC 63517. Wearable electronic textiles. Test methods for performance of heating products. Heating temperature and power consumption