摘要： <span style="font-size: 16px">出廠檢驗設備<br>（一）天平（0.1g）；（二）干燥箱；（三）**鍋；（四）恒溫水浴鍋；（五）微生物培養箱；（六）無菌室或超凈工作臺；（七）生物顯微鏡。<br>檢驗項目<br>速凍面米食品的發證檢驗、監督檢驗、出廠檢驗分別按照下列表格中所列出的相應檢驗項目進行。企業的出廠檢驗項目中注有“*”標記的，企業應當每年檢驗2次。<br>速凍面米食品質量檢驗項目表</span><p><span style="font-size: 16px">&nbsp;</span><table class="t_table" cellspacing="1" cellpadding="4"><tbody><tr><td class="t_table" width="60"><p align="center">序號<td class="t_table" width="156"><p align="center">檢驗項目<td class="t_table" width="48"><p align="center">發證<td class="t_table" width="48"><p align="center">監督<td class="t_table" width="52"><p align="center">出廠<td class="t_table" width="212"><p align="center">備注<tr><td class="t_table" width="60"><p align="center">1<td class="t_table" width="156">標簽<br> &nbsp;<td class="t_table" width="48"><p align="center">√<td class="t_table" width="48"><p align="center">√<td class="t_table" width="52"><br> &nbsp;<td class="t_table" width="212"><br> &nbsp;<tr><td class="t_table" width="60"><p align="center">2<td class="t_table" width="156">凈含量偏差<br> &nbsp;<td class="t_table" width="48"><p align="center">√<td class="t_table" width="48"><p align="center">√<td class="t_table" width="52"><p align="center">√<td class="t_table" width="212"><br> &nbsp;<tr><td class="t_table" width="60"><p align="center">3<td class="t_table" width="156">感官<br> &nbsp;<td class="t_table" width="48"><p align="center">√<td class="t_table" width="48"><p align="center">√<td class="t_table" width="52"><p align="center">√<td class="t_table" width="212"><br> &nbsp;<tr><td class="t_table" width="60"><p align="center">4<td class="t_table" width="156">餡料含量占凈含量的百分數<br> &nbsp;<td class="t_table" width="48"><p align="center">√<td class="t_table" width="48"><p align="center">√<td class="t_table" width="52"><p align="center">*<td class="t_table" width="212">適用于含餡類產品<br> &nbsp;<tr><td class="t_table" width="60"><p align="center">5<td class="t_table" width="156">水分<br> &nbsp;<td class="t_table" width="48"><p align="center">√<td class="t_table" width="48"><p align="center">√<td class="t_table" width="52"><p align="center">*<td class="t_table" width="212"><br> &nbsp;<tr><td class="t_table" width="60"><p align="center">6<td class="t_table" width="156">蛋白質<br> &nbsp;<td class="t_table" width="48"><p align="center">√<td class="t_table" width="48"><p align="center">√<td class="t_table" width="52"><p align="center">*<td class="t_table" rowspan="2" width="212">適用于餡料含有畜肉、禽肉、水產品等原料的產品<br> &nbsp;<tr><td class="t_table" width="60"><p align="center">7<td class="t_table" width="156">脂肪<br> &nbsp;<td class="t_table" width="48"><p align="center">√<td class="t_table" width="48"><p align="center">√<td class="t_table" width="52"><p align="center">*<tr><td class="t_table" width="60"><p align="center">8<td class="t_table" width="156">總砷<br> &nbsp;<td class="t_table" width="48"><p align="center">√<td class="t_table" width="48"><p align="center">√<td class="t_table" width="52"><p align="center">*<td class="t_table" width="212"><br> &nbsp;<tr><td class="t_table" width="60"><p align="center">9<td class="t_table" width="156">鉛<br> &nbsp;<td class="t_table" width="48"><p align="center">√<td class="t_table" width="48"><p align="center">√<td class="t_table" width="52"><p align="center">*<td class="t_table" width="212"><br> &nbsp;<tr><td class="t_table" width="60"><p align="center">10<td class="t_table" width="156">酸價<br> &nbsp;<td class="t_table" width="48"><p align="center">√<td class="t_table" width="48"><p align="center">√<td class="t_table" width="52"><p align="center">*<td class="t_table" rowspan="2" width="212">適用于以動物性食品或堅果類為主要餡料的產品<br> &nbsp;<tr><td class="t_table" width="60"><p align="center">11<td class="t_table" width="156">過氧化值<br> &nbsp;<td class="t_table" width="48"><p align="center">√<td class="t_table" width="48"><p align="center">√<td class="t_table" width="52"><p align="center">*<tr><td class="t_table" width="60"><p align="center">12<td class="t_table" width="156">揮發性鹽基氮<br> &nbsp;<td class="t_table" width="48"><p align="center">√<td class="t_table" width="48"><p align="center">√<td class="t_table" width="52"><p align="center">*<td class="t_table" width="212">適用于以肉、禽、蛋、水產品為主要餡料制成的生制產品<br> &nbsp;<tr><td class="t_table" width="60"><p align="center">13<td class="t_table" width="156">食品添加劑<br> &nbsp;<td class="t_table" width="48"><p align="center">√<td class="t_table" width="48"><p align="center">√<td class="t_table" width="52"><p align="center">*<td class="t_table" width="212">視產品具體情況檢驗著色劑、甜味劑（糖精鈉、甜蜜素）<br> &nbsp;<tr><td class="t_table" width="60"><p align="center">14<td class="t_table" width="156">黃曲霉**B1<br> &nbsp;<td class="t_table" width="48"><p align="center">√<td class="t_table" width="48"><p align="center">√<td class="t_table" width="52"><p align="center">*<td class="t_table" width="212"><br> &nbsp;<tr><td class="t_table" width="60"><p align="center">15<td class="t_table" width="156">菌落總數<br> &nbsp;<td class="t_table" width="48"><p align="center">√<td class="t_table" width="48"><p align="center">√<td class="t_table" width="52"><p align="center">√<td class="t_table" width="212"><br> &nbsp;<tr><td class="t_table" width="60"><p align="center">16<td class="t_table" width="156">大腸菌群<br> &nbsp;<td class="t_table" width="48"><p align="center">√<td class="t_table" width="48"><p align="center">√<td class="t_table" width="52"><p align="center">√<td class="t_table" width="212">適用于熟制產品<br> &nbsp;<tr><td class="t_table" width="60"><p align="center">17<td class="t_table" width="156">霉菌計數<br> &nbsp;<td class="t_table" width="48"><p align="center">√<td class="t_table" width="48"><p align="center">√<td class="t_table" width="52"><p align="center">*<td class="t_table" width="212"><br> &nbsp;<tr><td class="t_table" width="60"><p align="center">18<td class="t_table" width="156">致病菌（沙門氏菌、志賀氏菌、金黃色葡萄球菌）<br> &nbsp;<td class="t_table" width="48"><p align="center">√<td class="t_table" width="48"><p align="center">√<td class="t_table" width="52"><p align="center">*<td class="t_table" width="212"><br> &nbsp;</table>注：產品標簽內容除GB7718的要求外，還應滿足GB19295-2003《速凍預包裝面米<u><strong>食品衛生</strong></u>標準》及SB/T10289-1997《速凍面米食品》的要求，應標明：速凍、生制或熟制、餡料含量占凈含量的百分比。