GB 16798-1997
Replaced
T/ZJYSFWY 4-2023
Active
Group standards
T/ZJYSFWY 4-2023 General Requirements for Auxiliary Ingredients Used in Zhanjiang Cuisine
T/ZJYSFWY 4-2023
Price:
$ 20.00
Basic Information
Standard Code:
T/ZJYSFWY 4-2023
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food processing
Publish Date:
2023-07-11
Implement Date:
2023-11-11
Scope
Scope: This document stipulates the classification, general principles, and quality and safety requirements for auxiliary raw materials used in Zhanjiang cuisine, as well as procurement, acceptance, transportation, storage, and traceability requirements. This document applies to the general requirements for auxiliary raw materials used in Zhanjiang cuisine. Main technical content: This document stipulates the classification, general principles, and quality and safety requirements for auxiliary raw materials used in Zhanjiang cuisine, as well as procurement, acceptance, transportation, storage, and traceability requirements. This document applies to the general requirements for auxiliary raw materials used in Zhanjiang cuisine.
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