GB 5420-2003
Abolished
DB31/T 1355-2022
Active
Shanghai CityLocal standards
DB31/T 1355-2022 Management specifications for fresh cheese made on site production
DB31/T 1355-2022 Management specifications for fresh cheese made on site production
Basic Information
Standard Code:
DB31/T 1355-2022
Standard Type:
Local standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Milk and dairy products
ICS Name:
Cheese
Publish Date:
2022-09-02
Implement Date:
2022-12-01
Pages:
12 pages
Scope
This document stipulates the basic requirements for the on-site production and sale of fresh cheese by food operators, the requirements for employees, environmental requirements, facility and equipment requirements, food raw materials, food additives, food-related product requirements, production process control, the handling of non-compliant fresh cheese, record and system management requirements, and packaging and labeling requirements.
This document is applicable to activities involving the on-site production and sale of fresh cheese.
Development Information
Referenced Standards
GB 1886.174-2016 Food Safety National Standards for Additives in Foods and Enzymes for Food Industry
GB 1886.174-2024 Food Safety National Standards for Additives in Foods and Enzymes for Food Industry
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 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 5420-2003 Hygienic standard for cheese
GB 5420-2010 National food safety standard Cheese
GB 5420-2021
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 19645-2005 Hygienic standard for pasteurized and sterilized milk
GB 19645-2010 National food safety standard Pasteurized milk
GB 31607-2021 Food Safety National Standards Limitations of Pathogenic Bacteria in Bulk Ready-to-Eat Foods
GB/T 36004-2018 Food contact surfaces cleaning and disinfection efficacy test method—ATP bioluminescence method
GB 50457-2019 Standard for design of pharmaceutical industry clean room
DB31/2027
Related Standards
GB/T 21375-2008
Abolished
GB/T 21375-2008 Cheese
GB/T 22031-2008
Abolished
GB/T 22031-2008 Determination of added citrate content in cheese and processed cheese products—Enzyme-colorimetric method
DB5133/T 75-2023
Active
DB5133/T 75-2023
DB15/T 1987-2020
Active
DB15/T 1987-2020 The production process specifications for traditional Mongolian dairy products, Alqinhao Rude (fermented curd egg)
DB15/T 1986-2020
Active