T/SCSSX 13.0-2025 Active Group standards

T/SCSSX 13.0-2025 Pre-made Sichuan cuisine dish of Fenqing Rou

Publish Date: 2025-01-21 Implement Date: 2025-03-01 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/SCSSX 13.0-2025

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2025-01-21

Implement Date: 2025-03-01

Scope

Scope: This document defines the terms and definitions of pre-made Sichuan steamed pork, the requirements for raw materials and auxiliary materials, the processing process, the product standard requirements, the inspection methods, the inspection rules, the labeling and marking, the packaging, storage, and transportation requirements. This document is applicable to the processing of pre-made Sichuan steamed pork. Main technical content: 6. Product technical requirements 6.1 Sensory requirements 6.2 Physical and chemical requirements 6.3 Microbiological requirements 6.4 Pollutant limits The pollutant limits shall comply with the provisions of GB 2762. 6.5 Pesticide residue limits The pesticide residue limits shall comply with the provisions of GB 2763. 6.6 Net content The net content shall comply with the requirements of the "Measures for the Supervision and Management of Quantitative Packaging Commodities".