GB 2757-1981
Replaced
T/HNSPGYXH 010-2022
Active
Group standards
T/HNSPGYXH 010-2022 The production process quality specifications for sauce-marinated meat pre-made dishes
T/HNSPGYXH 010-2022 The production process quality specifications for sauce-marinated meat pre-made dishes
Price:
$ 20.00
Basic Information
Standard Code:
T/HNSPGYXH 010-2022
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food Composite
Publish Date:
2022-12-12
Implement Date:
2022-12-18
Scope
Main technical content: This document specifies the terms and definitions, general principles, document requirements, raw materials, auxiliary materials, food additives, and packaging for the production and management of precooked pork products. It also covers factory buildings and facilities, equipment, personnel requirements and management, hygiene and environmental management, production management, quality management, and labeling requirements. This document is applicable to the quality management of the production process of precooked pork products in production enterprises.
Development Information
Related Standards
GB/T 5490-1985
Replaced
GB/T 5490-1985 General rules of inspectiog grain, oilseeds and vegetable oils
GB/T 5491-1985
Replaced
GB/T 5491-1985 Inspection of grain and oilseeds Methods for sampling and sample reduction
GB/T 5492-1985
Replaced
GB/T 5492-1985 Inspection of grain and oilseeds Methods for identification of colour,odour and taste
GB/T 5493-1985
Replaced
GB/T 5493-1985 Inspection of grain and oilseeds Methods for determination of varieties and their mixture
GB/T 5494-1985
Replaced