GB 16798-1997
Replaced
T/SCCCJ 001-2023
Active
Group standards
T/SCCCJ 001-2023 Zichong Chicken Hotpot: Ingredient Selection Standards
T/SCCCJ 001-2023
Price:
$ 20.00
Basic Information
Standard Code:
T/SCCCJ 001-2023
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food processing
Publish Date:
2023-04-03
Implement Date:
2023-05-31
Scope
Main technical content: This document specifies the ingredients and seasonings of Cichong Chicken Hotpot, the requirements for ingredient selection, and technical requirements for storage and management
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