GB 16798-1997
Replaced
T/ZJYSFWY 1-2023
Active
Group standards
T/ZJYSFWY 1-2023 General requirements for vegetable-based cooking ingredients in Zhanjiang cuisine
T/ZJYSFWY 1-2023 General requirements for vegetable-based cooking ingredients in Zhanjiang cuisine
Price:
$ 20.00
Basic Information
Standard Code:
T/ZJYSFWY 1-2023
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food
ICS Name:
Food processing
Publish Date:
2023-07-11
Implement Date:
2023-11-11
Scope
Scope: This document specifies the classification, general principles, quality and safety requirements, procurement, acceptance, transportation, storage, and traceability requirements for plant-based cooking ingredients in Zhanjiang cuisine. This document applies to the general requirements for plant-based cooking ingredients in Zhanjiang cuisine. Main technical content: This document specifies the classification, general principles, quality and safety requirements, procurement, acceptance, transportation, storage, and traceability requirements for plant-based cooking ingredients in Zhanjiang cuisine. This document applies to the general requirements for plant-based cooking ingredients in Zhanjiang cuisine.
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