GB 16798-1997
Replaced
T/ZYCY 001-2024
Active
Group standards
T/ZYCY 001-2024 Ziyang "Ziwei" Chang Hong Gourmet Cuisine Cooking Skills and Chang Hong Catfish
T/ZYCY 001-2024
Price:
$ 20.00
Basic Information
Standard Code:
T/ZYCY 001-2024
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food
ICS Name:
Food processing
Publish Date:
2024-11-13
Implement Date:
2024-11-13
Scope
Scope: Applicable to the production of Chang Hong catfish; Main technical content: It mainly includes nine parts, including scope, normative reference documents, terms and definitions, basic requirements, raw material selection, cooking utensils, production process, serving methods, and quality requirements, etc.
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