GB/T 3533.1-1983
Replaced
T/GDNB 99.1-2022
Active
Group standards
T/GDNB 99.1-2022 General Principles for the Construction of a Standard System for Prepared Meals
T/GDNB 99.1-2022
Price:
$ 30
Basic Information
Standard Code:
T/GDNB 99.1-2022
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
General Principles of Standardization
Publish Date:
2022-05-16
Implement Date:
2022-06-01
Scope
Main technical content: This document specifies the terms and definitions of pre-cooked meals, basic requirements, overall objectives, a framework for the standard system, and the identification of standard projects. This document is applicable to the planning of a standard system for the pre-cooked meals industry.
Development Information
Same series standard
T/GDNB 99.2-2022 Prepared Meals Terminology, Definition, and Classification
T/GDNB 99.3-2022 Safety and Hygiene Requirements for Fermented Vegetables
T/GDNB 99.4-2022 Quality Standards for Sauerkraut Fish Processing and Fermented Mustard
T/GDNB 99.5-2022 Processing technical specifications for fermented mustard cabbage specifically used for fish in sour soup
T/GDNB 99.6-2022 The safety and hygiene requirements for fishery raw materials
T/GDNB 99.7-2022 Quality Standards for Sauerkraut Fish Fillets
Related Standards
GB/T 12366.1-1990
Replaced
GB/T 12366.1-1990 Guideline for the work of complex standardization—Principle and method
GB/T 12366.2-1990
Replaced
GB/T 12366.2-1990 Guideline for the work of complex standardization—General requirements of complex standardization for industrial products
GB/T 12366.3-1990
Replaced
GB/T 12366.3-1990 Guideline for the work of complex standardization—General requirements of complex standardization for agriculture products
GB/T 12366.4-1991
Replaced
GB/T 12366.4-1991 Guideline for the work of complex standardization—Drafting method for program of standard-complex
GB/T 12366.5-1991
Abolished