GB/T 18186-2000
Active
SB/T 10336-2012
Abolished
Industry standards-Business
SB/T 10336-2012 Blended soy sauce
SB/T 10336-2012 Blended soy sauce
Basic Information
Standard Code:
SB/T 10336-2012
Standard Type:
Industry standards
Standard Status:
Abolished
is_force_gb:
no
CCS Name:
Spices and seasonings
ICS Name:
Spices and seasonings, food additives
Publish Date:
2012-09-19
Implement Date:
2012-12-01
Pages:
8 pages
Scope
This standard specifies the terms and definitions, technical requirements, test methods, inspection rules, and requirements for labeling, packaging, transportation, and storage of prepared soy sauce.
This standard applies to the production, inspection, and circulation of prepared soy sauce.
Development Information
Replace the following standards
Referenced Standards
SB 10338
GB 2760-1996 Hygienic standards for uses of food additives
GB 2760-2007 Hygienic standards for uses of food additives
GB 2760-2011 Food Safety National Standards and Standard for Food Additives Usage
GB 2760-2014 Food Safety National Standards for Food Additives Usage
GB 2760-2024 Food Safety National Standard and Standards for Use of Food Additives
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 14880-1994 Hygienic standard for the use of nutritional fortification substances in foods
GB 14880-2012
GB/T 18186-2000 Fermented soy sauce
GB 7718-2025 National standard for food safety: General rules for labeling of prepackaged foods
GB/T 18186-2025 General rule for the quality of soy sauce
Related Standards
GB/T 18187-2000
Active
GB/T 18187-2000 Fermented vinegar
SC/T 3601-2003
Abolished
SC/T 3601-2003 Oyster sauce
GB 19696-2005
Replaced
GB 19696-2005 Product of designations of origin or geographical indication—Pingyin rose
SB/T 10431-2007
Abolished
SB/T 10431-2007 Zhacai sauce
GB/T 19696-2008
Active