GB 16798-1997
Replaced
T/FDCX 003-2020
Active
Group standards
T/FDCX 003-2020 Fuding snacks - Production specifications for Fuding fish slices
T/FDCX 003-2020 Fuding snacks - Production specifications for Fuding fish slices
Price:
$ 20.00
Basic Information
Standard Code:
T/FDCX 003-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Economic crops
ICS Name:
Food processing
Publish Date:
2020-10-15
Implement Date:
2020-10-15
Scope
Scope: This document specifies the requirements for raw materials, production processes, quality standards, consumption recommendations, and labels, markings, and usage of Fuding fish fillets. This document is applicable to the processing, production, quality control, and product inspection of Fuding fish fillets. Main technical content: This standard stipulates the technical requirements for the production process of Fuding fish fillets, including preparation of materials, cutting into pieces, manual production, machine production, refrigeration of raw materials, thawing of raw materials, and cooking of finished products.
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