. /.  WORLD TRADE  
ORGANIZATION  G/SPS/N/CHN/76 
21 April 2004 
 (04-1783) 
Committee on Sanitary a nd Phytosanitary Measures Original:   English 
   
NOTIFICATION  
 
1. Member to Agreement notifying:   THE PEOPLE'S REPUBLIC OF CHINA
 
If applicable, name of local government involved: 
2. Agency responsible:   Ministry of Health and Standardization Administration of China 
3. Products covered (provide tariff item numbe r(s) as specified in national schedules 
deposited with the WTO; ICS numbers should be provided in addition, where 
applicable):  ICS 67.100.20 
4. Regions or countries likely to be affected, to the extent relevant or practicable:  All 
countries and regions  
5. Title, language and number of pages of the notified document:   Hygienic standard for 
cream and sparse cream, (available in Chinese, 6 pages) 
6. Description of content:  This standard stipulates the definition, requirements of index, food 
additives, hygienic requirements for processi ng, marking, packaging, transportation, 
storage and determination methods of cream and sparse cream.  This st andard applies to the 
milk products with rich milk fat separated from milk. 
7. Objective and rationale:  [ X ] food safety, [   ] animal health, [   ] plant protection, 
[   ] protect humans from animal/plant pest or  disease, [   ] protec t territory from other 
damage from pests 
8. International standard, guideline or recommendation:  
[ X ] Codex Alimentarius Commission, [   ] World Organization for Animal Health, 
[   ] International Plant Protection Convention, [   ] None  
If an international standard, guideline or recommendation exists, give the appropriate 
reference and briefly identify deviations:  (1) acidity ( °T):  There is no limits for acidity 
in CAC.  In this standard and GB5415-199 9, the limits for acidity in cream are ≤ 20°T;  
(2) peroxide value, g/100g (fat):  Based on CA C standard, the limits of peroxide value in 
this standard is ≤ 0.3 meq/kg in cream without water and ≤ 0.6meq/kg in cream. 
9. Relevant documents and language(s ) in which these are available:  Chinese 
GB 2760 Hygienic standards for uses of food additives 
GB 4789.2 Microbiological examination of food hygiene Detection of aerobic  
  bacterial count GB 4789.3 Microbiological examination of food hygiene Detection of Coliform    bacteria GB 4789.4 Microbiological examination of food hygiene Examination of Salmonella 
GB 4789.10 Microbiological examination of food hygiene Examination of   
  Staphylococcus aureus  
GB 4789.15 Microbiological examination of food hygiene Enumeration of molds and  G/SPS/N/CHN/76 
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  yeasts 
GB/T 5009.3 Method for determina tion of moisture in foods 
GB/T5009.12 Method for determination of lead in foods GB/T5009.19 Method for determination of BHC and DDT residues in foods GB/T5009.37 Method for analysis of hygienic standard of edible oils 
GB/T 5009.46 Method of analysis of hygien ic standard of milk and milk products 
GB 7718 General standard for the labelling of foods 
GB 12693 Hygienic specifications of dairy factory 
10. Proposed date of adoption:   To be determined 
11. Proposed date of entry into force:   6 months after adoption 
12. Final date for comments:  Sixty days after the date of notification 
Agency or authority designated to handle comments:  [   ] National notification 
authority, [ X ] National enquiry point, or  address, fax number and E-mail address (if 
available) of other body:    
13. Texts available from:  [   ] National notificati on authority, [ X ] National enquiry point, 
or address, fax number and E-mail address (if available) of other body: