GB/T 9694-1988
Replaced
T/HTMS 0040-2019
Active
Group standards
T/HTMS 0040-2019 Nestled in the Hetao area, the art of making goose soup is a traditional cuisine that has been passed down through generations
T/HTMS 0040-2019 Nestled in the Hetao area, the art of making goose soup is a traditional cuisine that has been passed down through generations
Price:
$ 20.00
Basic Information
Standard Code:
T/HTMS 0040-2019
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Bird and egg processing and products
ICS Name:
Poultry and eggs
Publish Date:
2019-08-22
Implement Date:
2019-09-10
Scope
Main technical content: — Scope — Normative reference documents — Terminology and definitions — Requirements for raw and auxiliary materials — Manufacturing equipment — Manufacturing process — Key techniques — Safety and hygiene requirements
Development Information
Related Standards
GB 14891.1-1997
Active
GB 14891.1-1997 Hygienic standard for irradiated cooked meat of livestock and poultry
GB 18406.3-2001
Abolished
GB 18406.3-2001 Safety qualification for agricultural product—Safety requirements for non-environmental pollution meat and other animal products
NY 5143-2002
Replaced
NY 5143-2002 Non-polluting food, preserved egg
NY 5144-2002
Replaced
NY 5144-2002 Non-polluted food, salted duck egg
NY 5145-2002
Replaced