GB/T 45685-2025 Pending National standards

GB/T 45685-2025 Technical guide for quality control and management of condiment enterprises

GB/T 45685-2025 Technical guide for quality control and management of condiment enterprises

Publish Date: 2025-05-30 Implement Date: 2026-12-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 28.00

Out of stock

Basic Information

Standard Code: GB/T 45685-2025

Standard Type: National standards

Standard Status: Pending

is_force_gb: no

CCS Name: Spices and seasonings

ICS Name: Spices and seasonings, food additives

Publish Date: 2025-05-30

Implement Date: 2026-12-01

Pages: 8 pages

Scope

This document provides guidance on quality control and management of raw materials and auxiliary materials, quality control and management of the production process, quality control and management of inspection and testing, quality control and management of storage and transportation, as well as other aspects of quality control and management for seasoning production enterprises.
This document is applicable to guiding the quality control and management of seasoning production and processing enterprises.

Development Information

Word Count: 9 Thousand words Pages: 8 pages

Referenced Standards

GB/T 19000-2000 Quality management systems—Fundamentals and vocabulary GB/T 19000-2008 Quality management systems—Fundamentals and vocabulary GB/T 19000-2016 Quality management systems—Fundamentals and vocabulary GB/T 19000.2-1998 Quality management and quality assurance standards—Part 2:Generic guidelines for the application of GB/T 19001、GB/T 19002 and GB/T 19003 GB/T 19000.3-2001 Quality management and quality assurance standards—Part 3:Guidelines for the application of GB/T 19001-1994 to the development, supply, installation and maintenance of computer software GB/T 19000.4-1995 Quality management and quality assurance standards—Part 4:Cuide to dependability programme management GB/T 20903-2007 Classification of condiment GB 23350-2009 Requirements of restricting excessive package—Foods and cosmetics GB 23350-2021 Requirements of restricting excessive package—Foods and cosmetics GB/T 44881-2023 General technical specification for quality control and management of food production

Related Standards

GB/T 18186-2000 Active

GB/T 18186-2000 Fermented soy sauce

Publish Date: 2000-09-01

GB/T 18187-2000 Active

GB/T 18187-2000 Fermented vinegar

Publish Date: 2000-09-01

SC/T 3601-2003 Abolished

SC/T 3601-2003 Oyster sauce

Publish Date: 2003-07-30

GB 19696-2005 Replaced

GB 19696-2005 Product of designations of origin or geographical indication—Pingyin rose

Publish Date: 2005-03-23

SB/T 10431-2007 Abolished

SB/T 10431-2007 Zhacai sauce

Publish Date: 2007-07-24

GB/T 19696-2008 Active

GB/T 19696-2008 Product of geographical indication—Pingyin rose

Publish Date: 2008-10-22