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GB/T 45685-2025: Technical guide for quality control and management of condiment enterprises
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 45685-2025 | English | 139 |
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Technical guide for quality control and management of condiment enterprises
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GB/T 45685-2025
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PDF similar to GB/T 45685-2025
Standard similar to GB/T 45685-2025 GB/T 20903 GB 18187 GB/T 45546 GB/T 45352 Basic data | Standard ID | GB/T 45685-2025 (GB/T45685-2025) | | Description (Translated English) | Technical guide for quality control and management of condiment enterprises | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X66 | | Classification of International Standard | 67.220 | | Word Count Estimation | 6,687 | | Date of Issue | 2025-05-30 | | Date of Implementation | 2026-12-01 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 45685-2025: Technical guide for quality control and management of condiment enterprises---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
National Standard of the People's Republic of China
ICS 67.220CCS X 66
Quality Control and Management of Condiment Production Enterprises
Technical Guide
Technical guide for quality control and management of
condiment enterprises
2025-05-30 Release
2026-12-01 Implementation
State Administration for Market Regulation
The National Standardization Administration issued
Foreword
This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1.Structure and drafting rules for standardization documents"
Drafting is required.
This document specifies the technical requirements for food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards.
And other files.
Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents.
This document was proposed by the China General Chamber of Commerce.
This document is under the jurisdiction of the National Technical Committee on Standardization of Condiments (SAC/TC 398).
This document was drafted by. Beijing Technology and Business University, Hebei University of Science and Technology, Baoding Product Quality Supervision and Inspection Institute, Xiamen Chen Youxiang Condiment
Co., Ltd., Linyi Xincheng Jinluo Meat Products Group Co., Ltd., Hebei Provincial Market Supervision Administration Professional and Technical Capacity Improvement Center, Jinjiang Miao
KE FOOD LIMITED.
The main drafters of this document are. Ma Aijin, Wang Zhixin, Liu Yi, Chen Chunna, Ni Laixue, Wu Hongbang, Yuan Zhaohui, Meng Fanchang, and Liu Na.
Quality Control and Management of Condiment Production Enterprises
Technical Guide
1 Scope
This document provides the quality control and management of raw materials and auxiliary materials, production process quality control and management, inspection and testing quality of condiment manufacturers.
Control and management, storage and transportation quality control and management, and guidance on other quality control and management.
This document is applicable to guiding the quality control and management of condiment production and processing enterprises.
2 Normative references
The contents of the following documents constitute the essential clauses of this document through normative references in this document.
For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies to
This document.
GB/T 19000 Quality Management System Fundamentals and Vocabulary
GB/T 20903 Classification of condiments
GB 23350 Restrictions on Excessive Packaging of Goods - Food and Cosmetics
GB/T 44881 General technical specification for food production quality control and management
3 Terms and definitions
The terms and definitions defined in GB/T 19000 and GB/T 20903 apply to this document.
4.Raw material quality control and management
4.1 Condiments shall be made of water, edible salt, grain raw materials, fruit and vegetable raw materials, meat raw materials, aquatic products that meet the relevant standards.
Raw materials, spices and other raw materials, as well as strains, food contact materials and products are produced.
4.2 Establish quality requirements and acceptance specifications for condiment raw materials, food contact materials and finished products.
4.3 Establish a review system for suppliers of condiment raw materials, food contact materials and finished products.
4.4 Check the transportation facilities and tools according to the characteristics of condiment raw materials, food contact materials and finished products.
4.5 Determine the raw materials and auxiliary materials according to the characteristics of grains, meats, vegetables, etc., as well as the storage methods such as refrigeration and freezing, and the storage temperature, humidity and other conditions.
At the same time, the preservation method and conditions are determined according to the characteristics of the strain.
4.6 Raw materials, auxiliary materials, strains of condiments, etc. must be inspected/tested before use.
5.Production process quality control and management
5.1 Formulate process flow and product formula, and accurately weigh raw materials and auxiliary materials according to the product formula.
5.2 Use raw and auxiliary materials that meet the requirements of process flow and product formula to produce condiments.
5.3 When condiment production requires bacterial strains, control indicators and measures including culture medium composition, temperature, time, etc. should be established to purify the bacterial strains regularly.
5.4 When koji making is required for condiment production, control indicators and measures including koji making ingredients, thickness, temperature, humidity, time, etc. shall be established.
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