GB 16798-1997
Replaced
T/GDFCA 029-2019
Active
Group standards
T/GDFCA 029-2019 curry sauce
T/GDFCA 029-2019 curry sauce
Price:
$ 20.00
Basic Information
Standard Code:
T/GDFCA 029-2019
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Spices and seasonings
ICS Name:
Food processing
Publish Date:
2019-12-11
Implement Date:
2019-12-25
Scope
Main technical content: This standard specifies the terms and definitions of curry sauce, technical requirements, hygiene requirements for the production process, test methods and inspection rules, labeling, packaging, transportation, and storage requirements. This standard applies to curry sauce.
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