T/CCIAS 014-2023 Hot pot dipping sauce

GB/T 191-2000 Packaging—Pictorial marking for handling of goods GB/T 191-2008 Packaging—Pictorial marking for handling of goods GB/T 191-2025 Graphical symbols marking for handling and storage of packages GB 317-1998 White granulated sugar GB/T 317-2006 White granulated sugar GB/T 317-2018 White granulated sugar GB 2714-1996 Hygienic standard for salted vegetables GB 2714-2003 Hygienic standard for preserved vegetables GB 2714-2015 Food Safety National Standards Sauce Pickles GB 2716-2005 Hygienic standard for edible vegetable oil GB 2716-2018 Food Safety National Standard Vegetable Oil GB 2718-1996 Hygienic standard for soybean paste GB 2718-2003 Hygienic standard for soybean paste GB 2718-2014 Food Safety National Standard Fermented Sauce GB 2720-1996 Hygienic standard for sodium glutamate GB 2720-2003 Hygienic standard for weijing(Gourmet powder) GB 2720-2015 Food Safety National Standard Monosodium L-Glutamate (MSG) GB 2721-1996 Hygienic standard for salt GB 2721-2003 Hygienic standard for food grade salt GB 2721-2015 Food Safety National Standard: Edible Salt GB 2760-1996 Hygienic standards for uses of food additives GB 2760-2007 Hygienic standards for uses of food additives GB 2760-2011 Food Safety National Standards and Standard for Food Additives Usage GB 2760-2014 Food Safety National Standards for Food Additives Usage GB 2760-2024 Food Safety National Standard and Standards for Use of Food Additives GB/T 4789.1-2003 Microbiological examination of food hygiene—General principles GB/T 4789.1-2008 Microbiological examination of food hygiene—General guidelines GB 4789.1-2010 National food safety standard Food microbiological examination:General guidelines GB 4789.1-2016 National standard for food safety Microbiological examination General provisions for food microbiology GB/T 4789.2-2003 Microbiological examination of food hygiene—Detection of aerobic bacterial count GB/T 4789.2-2008 Microbiological examination of food hygiene—Aerobic plate count GB 4789.2-2010 National food safety standard Food microbiological examination:Aerobic plate count GB 4789.2-2016 Food Safety National Standards Microbial Test: Colony-forming Unit Determination GB 4789.2-2022 Food Safety National Standard Microbiological Test for Food: Colony Count Determination GB/T 4789.3-2003 Microbiological examination of food hygiene—Detection of Coliform bacteria GB/T 4789.3-2008 Microbiological examination of food hygiene—Enumeration of coliforms GB 4789.3-2010 National food safety standard Food microbiological examination:Enumeration of coliforms GB 4789.3-2016 Food Safety National Standards Microbial Test: Count of Escherichia Coli Group GB 4789.3-2025 Food Safety National Standards Microbial Test for Food Escherichia coli Counting GB/T 5009.3-2003 Determination of moisture in foods GB 5009.3-2010 National food safety standard Determination of moisture in foods GB 5009.3-2016 National Standards for Food Safety - Determination of Water in Foods GB/T 5009.5-2003 Determination of protein in foods GB 5009.5-2010 National food safety standard Determination of protein in foods GB 5009.5-2016 National Standards for Food Safety - Determination of Protein in Foods GB 5009.5-2025 National Food Safety Standard: Determination of Protein in Food GB/T 5009.22-2003 Determination of aflatoxin B1 in foods GB 5009.22-2016 The National Standard for Food Safety: Determination of Aflatoxins B and G in Foods GB 5009.227-2016 The National Standard for Food Safety: Determination of Peroxide Value in Foods GB 5009.227-2023 The National Standard for Food Safety: Determination of Peroxide Value in Foods GB 5009.235-2016 The National Standard for Food Safety: Determination of Amino Acid Nitrogen in Food GB 7718-1994 General standard for the labelling of foods GB 7718-2004 General standard for the labeling of prepackaged foods GB 7718-2011 Food Safety National Standards Prepackaged Food Label General Rules GB 7718-2025 National standard for food safety: General rules for labeling of prepackaged foods GB 10146-2005 Hygienic standard for edible animal fats GB 10146-2015 Food Safety National Standard for Edible Animal Fats GB 14881-1994 General hygienic regulation for food enterprises GB 14881-2013 Food Safety National Standards General Hygiene Practice for Food Production GB 14881-2025 Food Safety National Standards General Hygiene Practice for Food Production GB/T 15691-1995 The general techniques and standards for spices and seasoning products GB/T 15691-2008 General techniques and standards for spices and condiments GB/T 15691-2026 General technical specifications for spices and condiments GB/T 18186-2000 Fermented soy sauce GB/T 18186-2025 General rule for the quality of soy sauce GB/T 18187-2000 Fermented vinegar GB/T 21999-2008 Oyster sauce GB 28050-2011 National Food Safety Standards: General Rules for Nutrition Labeling of Prepackaged Foods GB 28050-2025 National Standards for Food Safety: General Rules for Nutrition Labeling of Prepackaged Foods GB 31644-2018 Food Safety National Standards Comprehensive Seasoning Sauce LS/T 3220-2017 Sesame paste LS/T 3220-1996 Sesame paste LS/T 3311-2017 Peanut butter NY/T 1070-2006 chili sauce SB/T 10170-2007 Fermented bean curd SB/T 10371-2003 Seasoning Mix for Chicken Sauce JJF 1070-2023 Rules of Metrological Testing for Net Quantity of Products in Prepackages with Fixed Content JJF 1070.1-2011 Rules of Metrological Testing for Net Quantity of Soap Products in Prepackages with Fixed Content JJF 1070.2-2011 Rules of Metrological Testing for Net Quantity of Wheat Flour Products in Prepackages with Fixed Content JJF 1070.3-2021 Rules of Metrological Testing for Net Quantity of Products in Prepackages with Fixed Content—Rice 定量包装商品计量监督管理办法(国家市场监督管理总局令第70号)