GB 1352-1986
Replaced
T/HBLS 0001-2021
Active
Group standards
T/HBLS 0001-2021 The land of Jingchu, traditional flavor of Wuhan's hot dry noodles (raw dry noodle type)
T/HBLS 0001-2021 The land of Jingchu, traditional flavor of Wuhan's hot dry noodles (raw dry noodle type)
Price:
$ 20.00
Basic Information
Standard Code:
T/HBLS 0001-2021
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Economic crops
ICS Name:
Cereals, legumes, and their products
Publish Date:
2021-12-02
Implement Date:
2021-12-02
Scope
Scope: Testing methods, testing rules, labels, packaging, transportation, and storage requirements. This document applies to prepackaged foods (hereinafter referred to as "products") made from wheat flour as the main raw material, with the addition of a certain proportion of edible salt, sodium carbonate, etc., which are processed through mixing, kneading, maturation, rolling, molding, and drying steps, and then packaged with sesame paste and other seasoning packets (if added). Main technical content: The content of the following documents is incorporated into this document through normative references. Among them, the referenced documents with a specified date apply only to the version corresponding to that date; for the unspecified date referenced documents, the latest version (including all amendment sheets) applies to this document. GB/T 1355 Wheat Flour GB 1886.1 Food Safety National Standard - Food Additives - Sodium Carbonate GB 2714 Food Safety National Standard - Pickles GB 2715 Food Safety National Standard - Grain GB 2717 Food Safety National Standard - Soy Sauce GB 2719 Food Safety National Standard - Vinegar GB 2721 Food Safety National Standard - Edible Salt GB 2760 Food Safety National Standard - Food Additive Use Standards GB 2761 Food Safety National Standard - Fungal Toxin Limits in Food GB 2762 Food Safety National Standard - Contaminant Limits in Food GB 2763 Food Safety National Standard - Maximum Residue Limits of Pesticides in Food GB/T 2828.1 Counting Sampling Inspection Procedures - Part 1: Batch Inspection Sampling Plan Based on Acceptable Quality Limit (AQL) GB 4806.7 Food Safety National Standard - Plastic Materials and Products for Food Contact GB 4806.8 Food Safety National Standard - Paper and Cardboard Materials and Products for Food Contact GB 5009.3 Food Safety National Standard - Determination of Moisture in Food GB 5009.5 Food Safety National Standard - Determination of Protein in Food GB 5009.42 Food Safety National Standard -