T/CCIAS 022-2023 Salt reduced chafing dish condiment

GB/T 191-2000 Packaging—Pictorial marking for handling of goods GB/T 191-2008 Packaging—Pictorial marking for handling of goods GB 2714-1996 Hygienic standard for salted vegetables GB 2714-2003 Hygienic standard for preserved vegetables GB 2714-2015 Food Safety National Standards Sauce Pickles GB 2716-2005 Hygienic standard for edible vegetable oil GB 2716-2018 Food Safety National Standard Vegetable Oil GB 2721-1996 Hygienic standard for salt GB 2721-2003 Hygienic standard for food grade salt GB 2721-2015 Food Safety National Standard: Edible Salt GB/T 5009.44-2003 Method for analysis of hygienic standard of meat and meat products GB 5009.44-2016 National Food Safety Standard Determination of Chloride in Foods GB 5009.227-2016 The National Standard for Food Safety: Determination of Peroxide Value in Foods GB 5009.227-2023 The National Standard for Food Safety: Determination of Peroxide Value in Foods GB 5009.229-2016 National Food Safety Standard Determination of Acid Value in Foods GB 5009.229-2025 National standard for food safety - Determination of acid value in food GB 5749-1985 Sanitary standard for drinking water GB 5749-2006 Standards for drinking water quality GB 5749-2022 Standards for drinking water quality GB 7096-1996 Hygienic standard for edible fungi GB 7096-2003 Hygienic standard for edible fungi GB 7096-2014 National Standards for Food Safety: Edible Mushrooms and Their Products GB 7718-1994 General standard for the labelling of foods GB 7718-2004 General standard for the labeling of prepackaged foods GB 7718-2011 Food Safety National Standards Prepackaged Food Label General Rules GB 7718-2025 National standard for food safety: General rules for labeling of prepackaged foods GB 10146-2005 Hygienic standard for edible animal fats GB 10146-2015 Food Safety National Standard for Edible Animal Fats GB/T 14215-1993 Canned tomato paste GB/T 14215-2008 Canned tomato paste GB/T 14215-2021 General quality requirements for canned tomato paste GB 14881-1994 General hygienic regulation for food enterprises GB 14881-2013 Food Safety National Standards General Hygiene Practice for Food Production GB/T 15691-1995 The general techniques and standards for spices and seasoning products GB/T 15691-2008 General techniques and standards for spices and condiments GB 28050-2011 National Food Safety Standards: General Rules for Nutrition Labeling of Prepackaged Foods GB 28050-2025 National Standards for Food Safety: General Rules for Nutrition Labeling of Prepackaged Foods GB 31644-2018 Food Safety National Standards Comprehensive Seasoning Sauce GH/T 1193-2021 Tomato SB/T 10459-2008 Ketchup JJF 1070-2023 Rules of Metrological Testing for Net Quantity of Products in Prepackages with Fixed Content JJF 1070.1-2011 Rules of Metrological Testing for Net Quantity of Soap Products in Prepackages with Fixed Content JJF 1070.2-2011 Rules of Metrological Testing for Net Quantity of Wheat Flour Products in Prepackages with Fixed Content JJF 1070.3-2021 Rules of Metrological Testing for Net Quantity of Products in Prepackages with Fixed Content—Rice 定量包装商品计量监督管理办法(国家市场监督管理总局令第70号) GB/T 191-2025 Graphical symbols marking for handling and storage of packages GB 14881-2025 Food Safety National Standards General Hygiene Practice for Food Production GB/T 15691-2026 General technical specifications for spices and condiments