本规范适用于用无骨猪肚（侧培根）或无骨猪里脊（背培根）制作的腌制和熏培根。其目的是供食品服务部门在采购食品时使用。

This specification applies to cured and smoked bacon prepared from boneless pork bellies (side bacon) or from boneless pork loin (back bacon). It is intended to be used by food services in the procurement of food.