GB 9969.1-1998
Replaced
T/LFSA 003-2020
Active
Group standards
T/LFSA 003-2020 Hazard Analysis and Critical Control Point (HACCP) system requirements for seasoning snacks production enterprises
T/LFSA 003-2020 Hazard Analysis and Critical Control Point (HACCP) system requirements for seasoning snacks production enterprises
Price:
$ 20.00
Basic Information
Standard Code:
T/LFSA 003-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Aquaculture and fisheries
ICS Name:
Technical product documentation
Publish Date:
2020-09-12
Implement Date:
2020-10-01
Scope
Scope: This standard specifies the requirements for the establishment and implementation of a Hazard Analysis and Critical Control Point (HACCP) system, management responsibilities, prerequisite programs, and HACCP plans in seasoning noodle product manufacturing enterprises, enabling them to provide safe seasoning noodle products that comply with laws and regulations and meet customer requirements. This standard applies to the establishment, implementation, and evaluation of HACCP systems in seasoning noodle product manufacturing enterprises, including the procurement of raw materials and packaging materials, processing, packaging, storage, transportation, etc. Main technical content: 1. Scope 2. Normative references 3. Terms and definitions 4. HACCP system for seasoning noodle product manufacturing enterprises 5. Management responsibilities 6. Preventive plans 7. Establishment and implementation of HACCP plans
Development Information
Related Standards
GB/T 18617.1-2002
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GB/T 18617.1-2002 Technical product documentation—Organization and naming of layers for CAD—Part 1:overview and principles
GB/T 19097-2003
Active
GB/T 19097-2003 Technical product documentation—Life cycle model and allocation of documents
GB/T 21085-2007
Replaced
GB/T 21085-2007 Certificate of vehicle
GB 21518-2008
Replaced
GB 21518-2008 Minimum allowable values of energy efficiency and energy efficiency grades for AC contactors
GB/T 9969-2008
Active