T/SCAQ 011-2023 Active Group standards

T/SCAQ 011-2023 Hot pot ingredients: Duck intestines

Publish Date: 2023-10-25 Implement Date: 2023-11-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/SCAQ 011-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Animal products comprehensive

Publish Date: 2023-10-25

Implement Date: 2023-11-01

Scope

Main technical content: This document specifies the terms and definitions, quality requirements, inspection rules, marking, labeling, packaging, transportation, and storage of duck intestines. This document is applicable to duck intestines used for hot pot and boiling, which are mainly made from fresh (frozen) duck intestines after processing and manufacturing

Development Information

Related Standards

GB/T 18407.3-2001 Abolished

GB/T 18407.3-2001 Safety qualification for agricultural product—Environmental requirements for origin of non-environmental pollution meat and other animal products

Publish Date: 2001-08-06

NY/T 628-2002 Active

NY/T 628-2002 Dry salted duck

Publish Date: 2002-12-30

SB/T 10384-2004 Replaced

SB/T 10384-2004 Requirements code of base for central stored livestock

Publish Date: 2004-08-04

SB/T 10395-2005 Replaced

SB/T 10395-2005 Operating practice for livestock and poultry product in circulating

Publish Date: 2005-07-26

GB/T 20572-2006 Replaced

GB/T 20572-2006 Evaluating specification on the HACCP certification of the natural casings processing

Publish Date: 2006-09-14

GB/T 20575-2006 Replaced

GB/T 20575-2006 Specification of good manufacture practice for fresh and frozen meat processing

Publish Date: 2006-09-14