T/HNSPGYXH 025-2024 Active Group standards

T/HNSPGYXH 025-2024 The quality management specifications for sour and spicy noodles

Publish Date: 2024-10-29 Implement Date: 2024-11-05 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/HNSPGYXH 025-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2024-10-29

Implement Date: 2024-11-05

Scope

Main technical content: This document stipulates the general principles of quality management for sour and spicy noodles, document requirements, factory area, building and facility management, supplier procurement management, food additive use management, raw and auxiliary material management, sour and spicy noodle product quality, production process control, finished product management, food recall, inspection, product after-sales service management, and labeling requirements. This document is applicable to the quality management of the production process of sour and spicy noodles and related products in production enterprises