GB/T 18186-2000
Active
GB/T 23183-2009
Active
National standards
GB/T 23183-2009 Chillies and capsicums powder
GB/T 23183-2009 Chillies and capsicums powder
Basic Information
Standard Code:
GB/T 23183-2009
Standard Type:
National standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Spices, seasonings, and related products
ICS Name:
Spices and seasonings, food additives
Publish Date:
2009-04-14
Implement Date:
2009-10-01
Pages:
7 pages
Scope
This standard specifies the technical requirements, test methods, inspection rules, and requirements for marking, labeling, packaging, transportation, and storage of chili powder.
This standard applies to chili powder as defined in Clause 3.1.
This standard does not apply to seasoning chili powder.
Development Information
Referenced Standards
GB/T 19681
定量包装商品计量监督管理办法 国家质量监督检验检疫总局[2005]第75号令
散装食品卫生管理规范 中华人民共和国卫生部 卫法监发[2003]180号
GB/T 191-2000 Packaging—Pictorial marking for handling of goods
GB/T 191-2008 Packaging—Pictorial marking for handling of goods
GB 2760-1996 Hygienic standards for uses of food additives
GB 2760-2007 Hygienic standards for uses of food additives
GB 2760-2011 Food Safety National Standards and Standard for Food Additives Usage
GB 2760-2014 Food Safety National Standards for Food Additives Usage
GB 2760-2024 Food Safety National Standard and Standards for Use of Food Additives
GB/T 5009.11-2003 Determination of total arsenic and abio-arsenic in foods
GB 5009.11-2014 The National Standards for Food Safety: Determination of Total Arsenic and Inorganic Arsenic in Foods
GB 5009.11-2024 National Food Safety Standards: Determination of Total and Inorganic Arsenic in Foods
GB/T 5009.12-2003 Determination of lead in foods
GB 5009.12-2010 National food safety standard Determination of lead in foods
GB 5009.12-2017 The National Standards for Food Safety: Determination of Lead in Foods
GB 5009.12-2023 The National Standards for Food Safety: Determination of Lead in Foods
GB 7718-1994 General standard for the labelling of foods
GB 7718-2004 General standard for the labeling of prepackaged foods
GB 7718-2011 Food Safety National Standards Prepackaged Food Label General Rules
GB/T 12729.6-1991 Spices and condiments—Determination of moisture content—Entrainment method
GB/T 12729.6-2008 Spices and condiments—Determination of moisture content(entrainment method)
GB/T 12729.7-1991 Spices and condiments—Determination of total ash
GB/T 12729.7-2008 Spices and condiments—Determination of total ash
GB/T 12729.9-1991 Spices and condiments—Determination of acid—Insoluble ash
GB/T 12729.9-2008 Spices and condiments—Determination of acid-insoluble ash
JJF 1070-2023 Rules of Metrological Testing for Net Quantity of Products in Prepackages with Fixed Content
JJF 1070.1-2011 Rules of Metrological Testing for Net Quantity of Soap Products in Prepackages with Fixed Content
JJF 1070.2-2011 Rules of Metrological Testing for Net Quantity of Wheat Flour Products in Prepackages with Fixed Content
JJF 1070.3-2021 Rules of Metrological Testing for Net Quantity of Products in Prepackages with Fixed Content—Rice
GB 7718-2025 National standard for food safety: General rules for labeling of prepackaged foods
GB/T 191-2025 Graphical symbols marking for handling and storage of packages
Related Standards
GB/T 18187-2000
Active
GB/T 18187-2000 Fermented vinegar
SC/T 3601-2003
Abolished
SC/T 3601-2003 Oyster sauce
GB 19696-2005
Replaced
GB 19696-2005 Product of designations of origin or geographical indication—Pingyin rose
SB/T 10431-2007
Abolished
SB/T 10431-2007 Zhacai sauce
GB/T 19696-2008
Active