T/GSSB 025-2026 Active Group standards

T/GSSB 025-2026 Dingxi Wide Noodle Production Technical Regulations

T/GSSB 025-2026

Publish Date: 2026-03-11 Implement Date: 2026-03-11 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/GSSB 025-2026

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Sulfonamides, anti-tuberculosis drugs, and other anti-infective medications

ICS Name: Starch and its derivative products

Publish Date: 2026-03-11

Implement Date: 2026-03-11

Scope

This document specifies the terms and definitions, production conditions, management systems, personnel requirements, production processes, and production management for the processing and production of Dingxi wide noodles. This standard defines the terms and definitions, production conditions, management systems, personnel requirements, production processes, and production management for the processing and production of Dingxi wide noodles, and is applicable to the processing, production, inspection, and sales of Dingxi wide noodles. The standard clarifies the definitions of three production processes for Dingxi wide noodles: extrusion, coating, and powder leakage. It requires that the production location, factory environment, and workshop meet the requirements of GB 14881 and GB/T 34267, and that the wet noodle production process be conducted in a clean workshop. Enterprises should establish and dynamically update an appropriate food safety management system. In terms of personnel, food safety managers, professional technicians, and self-inspection personnel must possess corresponding professional capabilities and qualifications, and production operators must hold valid health certificates and comply with personal hygiene and workshop hygiene management regulations. In terms of production processes, raw materials must meet the requirements of T/GSSB 024. The complete process flow and key process parameters and operating requirements for the three production processes (extrusion, coating, and powder leakage) are clearly defined. Packaging materials must comply with GB 4806.7 requirements, and wet noodles must be vacuum-packed. Finished products must pass sensory and other quality inspections before being stored in a cool, dry, and ventilated environment. Production management requires full-process food safety control in accordance with GB 14881, implementation of process control and identification of critical control points based on GB/T 27341, and compliance wi