GB 16798-1997
Replaced
T/GDFDTAEC 09-2024
Active
Group standards
T/GDFDTAEC 09-2024 Guidelines for Substantive Equivalence Verification of Process Changes for the Production of Health Food Products
T/GDFDTAEC 09-2024 Guidelines for Substantive Equivalence Verification of Process Changes for the Production of Health Food Products
Price:
$ 20.00
Basic Information
Standard Code:
T/GDFDTAEC 09-2024
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Health food
ICS Name:
Food processing
Publish Date:
2024-04-28
Implement Date:
2024-04-28
Pages:
16 pages
Scope
Main technical content: This document describes the management process for the verification of substantial equivalence of changes in the production process of health food products, including the classification of changes in the production process, the technical requirements and judgment criteria for the verification of substantial equivalence of changes in the production process, the process of verification of substantial equivalence of changes in the production process, risk assessment of changes in the production process, the formulation of verification plans, the implementation of verification, and the requirements for verification reports. This document is applicable to verifying whether the products before and after changes in the production process of registered or filed health food products maintain consistency in terms of safety, health functions, and quality controllability. It is not applicable to changes that are not allowed in the registration and filing of health food products.
Development Information
Related Standards
GB 16565-2003
Active
GB 16565-2003 Hygienic standard for fried food
GB 17400-2003
Replaced
GB 17400-2003 Hygienic standard for instant noodle
GB 17401-2003
Replaced
GB 17401-2003 Hygienic standard for puffed food
GB 19295-2003
Replaced
GB 19295-2003 Hygienic standard for quick-frozen and pre-packed food made of wheat flour and rice
GB 2714-2003
Replaced