T/SPSH 27-2022 ShunDe cuisine - Gaze Gaze chicken stew

Scope

Scope: This document specifies the basic requirements, cooking process, finished product requirements, and consumption and characteristics of Zhezhe Chicken Hot Pot in Shunde Cuisine. This document is applicable to Zhezhe Chicken Hot Pot in Shunde Cuisine; Main technical content: GB 2707 - National Food Safety Standard for Fresh (Frozen) Livestock and Poultry Products; GB 2716 - National Food Safety Standard for Vegetable Oil; GB 2717 - National Food Safety Standard for Soy Sauce; GB 2721 - National Food Safety Standard for Edible Salt; GB 2757 - National Food Safety Standard for Distilled Spirits and Their Blended Spirits; GB 2762 - National Food Safety Standard for Contaminants in Food; GB 2763 - National Food Safety Standard for Maximum Residue Limits of Pesticides in Food; GB 4806.1 - National Food Safety Standard for General Safety Requirements for Food Contact Materials and Products; GB 4806.4 - National Food Safety Standard for Ceramic Products; GB 4806.9 - National Food Safety Standard for Metal Materials and Products for Food Contact; GB 4806.10 - National Food Safety Standard for Coatings and Coatings for Food Contact; GB 5749 - Sanitary Standards for Drinking Water; GB 13104 - National Food Safety Standard for Sugars; GB 14934 - National Food Safety Standard for Disinfection of Tableware and Drinkingware; GB/T 21999 - Oyster Sauce; GB/T 30383 - Ginger; GB/T 31637 - National Food Safety Standard for Edible Starch; GB/T 31654 - National Food Safety Standard for Catering Services General Hygiene Standards; NY/T 655 - Green Food - Solanaceous Vegetables; NY/T 743 - Green Food - Leafy Vegetables; NY/T 744 - Green Food - Onion and Garlic Vegetables; SB/T 10415 - Chicken Powder Seasoning; DBS 44/006-2016 - Microbiological Limits for Non-Prepackaged Ready-to-Eat Foods

Development Information

Related Standards