GB 7102.1-2003
AbolishedHygienic standard for edible vegetable oils used in frying food
食用植物油煎炸过程中的卫生标准
Application Summary AI generated
This standard specifies the maximum allowable levels of contaminants and indicators of oil degradation, such as acid value and carbonyl value, for edible vegetable oils during the frying process. It is applied in food production facilities, commercial kitchens, and catering operations to monitor the quality and safety of frying oils used for foods like French fries, dough sticks, and fried snacks. Compliance ensures that repeatedly heated oils are replaced before reaching harmful thresholds, protecting consumer health.
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Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.