T/WAFAA 010-2020 Active Group standards

T/WAFAA 010-2020 Deep-fried Stir-Fried Dish with Dumplings (Sui Xiang Qiao Kou)

Publish Date: 2020-12-20 Implement Date: 2021-05-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/WAFAA 010-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2020-12-20

Implement Date: 2021-05-01

Scope

Main technical content: the frying, folding, and pressing process, quality requirements, and experimental methods for making fried dough twists

Development Information

Related Standards

GB 16798-1997 Replaced

GB 16798-1997 Requirements of safety and sanitation for food machinery

Publish Date: 1997-05-28

GB 16565-2003 Active

GB 16565-2003 Hygienic standard for fried food

Publish Date: 2003-09-24

GB 17400-2003 Replaced

GB 17400-2003 Hygienic standard for instant noodle

Publish Date: 2003-09-24

GB 17401-2003 Replaced

GB 17401-2003 Hygienic standard for puffed food

Publish Date: 2003-09-24

GB 19295-2003 Replaced

GB 19295-2003 Hygienic standard for quick-frozen and pre-packed food made of wheat flour and rice

Publish Date: 2003-09-24

GB 2714-2003 Replaced

GB 2714-2003 Hygienic standard for preserved vegetables

Publish Date: 2003-09-24