T/FYCY 008-2021 Active Group standards

T/FYCY 008-2021 Fenzhou banquet methods and requirements for the preparation of dry ingredients

Publish Date: 2021-01-01 Implement Date: 2021-02-01 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/FYCY 008-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Communication equipment

ICS Name: Food processing

Publish Date: 2021-01-01

Implement Date: 2021-02-01

Scope

Main technical content: It specifies the method and requirements for the soaking and expanding of the dry ingredients for Feizhou banquets

Development Information

Related Standards

GB 16798-1997 Replaced

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GB 16565-2003 Active

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GB 17400-2003 Hygienic standard for instant noodle

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GB 17401-2003 Replaced

GB 17401-2003 Hygienic standard for puffed food

Publish Date: 2003-09-24

GB 19295-2003 Replaced

GB 19295-2003 Hygienic standard for quick-frozen and pre-packed food made of wheat flour and rice

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GB 2714-2003 Replaced

GB 2714-2003 Hygienic standard for preserved vegetables

Publish Date: 2003-09-24