GB 5420-2003 Abolished National standards force_standard

GB 5420-2003 Hygienic standard for cheese

Publish Date: 2003-09-24 Implement Date: 2004-05-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Basic Information

Standard Code: GB 5420-2003

Standard Type: National standards

Standard Status: Abolished

is_force_gb: yes

CCS Name: Food hygiene

ICS Name: Cheese

Publish Date: 2003-09-24

Implement Date: 2004-05-01

Pages: 5 pages

Development Information

Word Count: 10 Thousand words Pages: 5 pages

Replace the following standards

GB 5420-1985

Superseded by the following standards

GB 5420-2010 National food safety standard Cheese

Referenced Standards

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/T 4789.18-2003 Microbiological examination of food hygiene—Examination of mild and milk products GB 4789.18-2010 National food safety standard Food microbiological examination: Milk and milk products GB 4789.18-2024 Food Safety National Standards Microbiological Examination Sampling and Sample Handling for Milk and Milk Products GB/T 5009.3-2003 Determination of moisture in foods GB 5009.3-2010 National food safety standard Determination of moisture in foods GB 5009.3-2016 National Standards for Food Safety - Determination of Water in Foods GB/T 5009.11-2003 Determination of total arsenic and abio-arsenic in foods GB 5009.11-2014 The National Standards for Food Safety: Determination of Total Arsenic and Inorganic Arsenic in Foods GB 5009.11-2024 National Food Safety Standards: Determination of Total and Inorganic Arsenic in Foods GB/T 5009.12-2003 Determination of lead in foods GB 5009.12-2010 National food safety standard Determination of lead in foods GB 5009.12-2017 The National Standards for Food Safety: Determination of Lead in Foods GB 5009.12-2023 The National Standards for Food Safety: Determination of Lead in Foods GB/T 5009.24-2003 Determination of aflatoxins M1 and B1 in foods GB 5009.24-2010 National food safety standard Determination of aflatoxins M1 and B1 in foods GB 5009.24-2016 The Determination of Aflatoxins M Group in Foods: National Standards for Food Safety GB/T 5009.46-2003 Method of analysis of hygienic standard of milk and milk products GB 9676-2003 Maximum levels of aflatoxin M1 in milk and milk products GB 12693-2003 Good manufacturing practice for dairy product factory GB 12693-2010 National food safety standard Good manufacturing practice for milk products GB 12693-2023 Food Safety National Standards for Milk Products Good Production Practice

Related Standards

GB/T 21375-2008 Abolished

GB/T 21375-2008 Cheese

Publish Date: 2008-01-07

GB/T 22031-2008 Abolished

GB/T 22031-2008 Determination of added citrate content in cheese and processed cheese products—Enzyme-colorimetric method

Publish Date: 2008-06-17

DB5133/T 75-2023 Active

DB5133/T 75-2023

Publish Date: 2023-11-16

DB31/T 1355-2022 Active

DB31/T 1355-2022 Management specifications for fresh cheese made on site production

Publish Date: 2022-09-02

DB15/T 1987-2020 Active

DB15/T 1987-2020 The production process specifications for traditional Mongolian dairy products, Alqinhao Rude (fermented curd egg)

Publish Date: 2020-09-23

DB15/T 1986-2020 Active

DB15/T 1986-2020 DB15/T 1986-2020 Traditional Mongolian Dairy Products Chula Production Process Specification

Publish Date: 2020-09-23