T/ZSSP 0004-2020 Active Group standards

T/ZSSP 0004-2020 Jijiao Bing

Publish Date: 2020-04-10 Implement Date: 2020-04-10 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/ZSSP 0004-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Furniture

ICS Name: Food processing

Publish Date: 2020-04-10

Implement Date: 2020-04-10

Scope

Scope: This standard specifies the technical requirements for chicken crackers, hygiene requirements for the production and processing process, testing methods, inspection rules, and labeling, packaging, transportation, and storage. This standard applies to Chinese pastries called "chicken crackers", which are made from main ingredients such as wheat flour, fermented tofu, malt sugar, frozen pork, garlic, white sugar, edible lard, or vegetable oil, and are prepared through mixing, shaping, and baking. Main technical content: (1) Standard name: The standard name determined in the draft for review is "Chicken Crackers", which is the same as the standard project name in the Announcement No. 4 of 2020 issued by the Zhongshan Food Society. (2) Preface: In the "Preface": - The standard was jointly proposed by the Zhongshan Food Society and Juxiangyuan Health Food (Zhongshan) Co., Ltd., and was coordinated by the Zhongshan Food Society. This is mainly because the participation of both production enterprises and industry associations in the preparation of the standard can make the standard-setting and implementation more practical. - Scope: This standard specifies the technical requirements for chicken crackers, hygiene requirements for the production and processing process, testing methods, inspection rules, and labeling, packaging, transportation, and storage. This standard applies to Chinese pastries called "chicken crackers", which are made from main ingredients such as wheat flour, fermented tofu, malt sugar, frozen pork, garlic, white sugar, edible lard, or vegetable oil, and are prepared through mixing, shaping, and baking. (3) Normative references: In the normative references, relevant national standards and norms are referenced according to the specific requirements of chicken cracker production, providing a standard basis for chicken crackers. The purpose is to unify and standardize the product standards of chicken crackers through the referencing