T/CCIAS 011-2023 Mengxi hotpot sauce production technical specifications

GB 2716-2005 Hygienic standard for edible vegetable oil GB 2716-2018 Food Safety National Standard Vegetable Oil GB 2721-1996 Hygienic standard for salt GB 2721-2003 Hygienic standard for food grade salt GB 2721-2015 Food Safety National Standard: Edible Salt GB 2760-1996 Hygienic standards for uses of food additives GB 2760-2007 Hygienic standards for uses of food additives GB 2760-2011 Food Safety National Standards and Standard for Food Additives Usage GB 2760-2014 Food Safety National Standards for Food Additives Usage GB 2760-2024 Food Safety National Standard and Standards for Use of Food Additives GB 2762-2005 Maximum levels of contaminants in foods GB 2762-2012 National Standards for Food Safety: Limitations of Contaminants in Foods GB 2762-2017 National Standards for Food Safety: Limitations of Contaminants in Foods GB 2762-2022 National Standards for Food Safety: Limitations of Contaminants in Foods GB 2763-2005 Maximum residue limits for pesticides in food GB 2763-2012 National food safety standard—Maximum residue limits for pesticides in food GB 2763-2014 National food safety standard—Maximum residue limits for pesticides in food GB 2763-2016 National food safety standard—Maximum residue limits for pesticides in food GB 2763-2019 National food safety standard—Maximum residue limits for pesticides in food GB 2763-2021 National food safety standard—Maximum residue limits for pesticides in food GB 2763.1-2018 National Food Safety Standards Maximum Residual Limitations of 43 Pesticides, including Paraquat, in Foods GB 5749-1985 Sanitary standard for drinking water GB 5749-2006 Standards for drinking water quality GB 5749-2022 Standards for drinking water quality GB 10146-2005 Hygienic standard for edible animal fats GB 10146-2015 Food Safety National Standard for Edible Animal Fats GB/T 15691-1995 The general techniques and standards for spices and seasoning products GB/T 15691-2008 General techniques and standards for spices and condiments GB 14881-1994 General hygienic regulation for food enterprises GB 14881-2013 Food Safety National Standards General Hygiene Practice for Food Production GB 29921-2013 National Standards for Food Safety: Limitations on Pathogenic Bacteria in Food GB 29921-2021 Food Safety National Standards Pathogen Limitations for Prepackaged Foods T/CCIAS 008-2020 Mongolian hotpot sauce GB 2762-2025 Food Safety National Standards for Contaminant Limits in Foods GB 14881-2025 Food Safety National Standards General Hygiene Practice for Food Production GB/T 15691-2026 General technical specifications for spices and condiments