GB/T 18186-2000
Active
GB/T 45662-2025
Active
National standards
GB/T 45662-2025 General rule for the quality of hotpot condiment
GB/T 45662-2025 General rule for the quality of hotpot condiment
Price:
$ 33.00
Basic Information
Standard Code:
GB/T 45662-2025
Standard Type:
National standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Spices and seasonings
ICS Name:
Spices and seasonings, food additives
Publish Date:
2025-05-30
Implement Date:
2026-06-01
Pages:
12 pages
Scope
This document specifies the requirements for hotpot base sauce products, including inspection rules, labeling, marking, packaging, transportation, and storage. It also provides a product classification and describes testing methods.
This document is applicable to the production, inspection, and sales of hotpot base sauce products.
Development Information
Referenced Standards
GB 5009.3-2016 National Standards for Food Safety - Determination of Water in Foods
GB/T 5009.44-2003 Method for analysis of hygienic standard of meat and meat products
GB 5009.44-2016 National Food Safety Standard Determination of Chloride in Foods
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
Related Standards
GB/T 18187-2000
Active
GB/T 18187-2000 Fermented vinegar
SC/T 3601-2003
Abolished
SC/T 3601-2003 Oyster sauce
GB 19696-2005
Replaced
GB 19696-2005 Product of designations of origin or geographical indication—Pingyin rose
SB/T 10431-2007
Abolished
SB/T 10431-2007 Zhacai sauce
GB/T 19696-2008
Active