GB 16798-1997
Replaced
T/WLNHL 001-2020
Active
Group standards
T/WLNHL 001-2020 The technical operation specifications for processing sweet potato fuzhi (green bean flour) are as follows: "Sweet potato fuzhi (green bean flour) processing technology"
T/WLNHL 001-2020 The technical operation specifications for processing sweet potato fuzhi (green bean flour) are as follows: "Sweet potato fuzhi (green bean flour) processing technology"
Price:
$ 20.00
Basic Information
Standard Code:
T/WLNHL 001-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Food processing
Publish Date:
2020-10-01
Implement Date:
2020-11-20
Scope
Main technical content: This document specifies the terms and definitions of sweet potato noodles (mung bean noodles), requirements for raw materials and auxiliary materials, requirements for factory buildings and workshops, facilities and equipment, management systems and personnel, processing technology requirements, hygiene control during the processing process, inspection and marking, labeling, packaging, transportation, and storage.
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