T/HBPX 011-2020 Active Group standards

T/HBPX 011-2020 Chu cuisine and Pai Zhou Wan fish ball

Publish Date: 2020-12-03 Implement Date: 2021-01-01 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/HBPX 011-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food

ICS Name: Food Composite

Publish Date: 2020-12-03

Implement Date: 2021-01-01

Scope

Main technical content: It stipulates the requirements for raw materials, production processes, sensory characteristics of finished products, hygiene, serving temperature and time of dishes, etc. The informative appendices include raw material formulas, flavoring components, nutritional components, and pictures of dishes, etc.

Development Information

Related Standards

GB 2757-1981 Replaced

GB 2757-1981 Hygienic standard for distilled liquor and formulated liquor

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GB/T 5490-1985 Replaced

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GB/T 5491-1985 Replaced

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Publish Date: 1985-11-02

GB/T 5492-1985 Replaced

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GB/T 5493-1985 Replaced

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Publish Date: 1985-11-02

GB/T 5494-1985 Replaced

GB/T 5494-1985 Inspection of grain and oilseeds Methods for determination of foreign matter and unsound kernels

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