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SB/T 10612-2011 PDF English

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SB/T 10612-2011: Soy complex sauce
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SB/T 10612-2011English239 Add to Cart 3 days [Need to translate] Soy complex sauce

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Basic data

Standard ID SB/T 10612-2011 (SB/T10612-2011)
Description (Translated English) Soy complex sauce
Sector / Industry Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard X11
Classification of International Standard 67.060
Word Count Estimation 9,994
Date of Issue 2011-07-07
Date of Implementation 2011-11-01
Quoted Standard GB 1445; GB 2718; GB 2760; GB 4789.3; GB 4789.4; GB/T 4789.5; GB 4789.10; GB 5009.3; GB/T 5009.11; GB 5009.12; GB/T 5009.22; GB/T 5009.40; GB 5461; GB 5749; GB 7718; GB 14881; GB/T 24399; JJF 1070; food labeling regulations, the State administration of Quality Supervision, Inspection and Quarantine Decree [ 2007 ] No. 102, [ 2009 ] No. 123; quantitative measurement of packaged goods supervision and Administration of Quality Supervision, inspection Quarantine of Decree [ 2005 ] No. 75
Regulation (derived from) ?Ministry of Commerce Announcement 2011 No.40
Issuing agency(ies) Ministry of Commerce of the People's Republic of China
Summary This standard specifies the soy sauce complex terminology and definitions, requirements, health requirements of the production process, test methods, inspection rules and labels, packaging, transport and storage. This standard applies to the production of soy sauce composite, inspection and circulation.

SB/T 10612-2011: Soy complex sauce

---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.
Soy complex sauce ICS 67.060 X11 Record number. 33189-2011 People's Republic of China domestic trade industry standard Soybean compound sauce Published on.2011-07-07 2011-11-01 implementation Published by the Ministry of Commerce

Content

Foreword III 1 Scope 1 2 Normative references 1 3 Terms and Definitions 1 4 Requirements 2 5 Sanitary requirements for production and processing 3 6 Test method 3 7 Inspection rules 4 8 Labeling, packaging, transportation and storage 4

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China. This standard was drafted. Ministry of Commerce Circulation Industry Promotion Center, China Condiment Association, Shuangcheng Xiangqi Sauce Industry Co., Ltd. The main drafters of this standard. Gao Ji, Kong Dezhu, Jin Shesheng, Hu Xinxing, Fang Fang, Wang Haiying, Li Huan. Soybean compound sauce

1 Scope

This standard specifies the terms and definitions of soybean mixed sauce, the requirements, the hygiene requirements of the production process, test methods, inspection rules And labeling, packaging, shipping and storage. This standard applies to the production, inspection and circulation of soy compound sauce.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article. Pieces. For undated references, the latest edition (including all amendments) applies to this document. GB 1445 cotton white sugar GB 2718 sauce hygiene standard GB 2760 food safety national standard food additive use standard GB 4789.3 National Food Safety Standards Food Microbiological Testing Coliform Count GB 4789.4 National Food Safety Standards Food Microbiology Inspection Salmonella Test GB/T 4789.5 Food hygiene microbiological examination Shigella test GB 4789.10 National Food Safety Standards Food Microbiology Inspection Staphylococcus aureus test GB 5009.3 National Food Safety Standard Determination of Moisture in Foods Determination of total arsenic and inorganic arsenic in foods GB/T 5009.11 GB 5009.12 National Food Safety Standard Determination of Lead in Foods Determination of aflatoxin B1 in foods GB/T 5009.22 GB/T 5009.40 analysis method for sauce hygiene standards GB 5461 table salt GB 5749 Sanitary Standard for Drinking Water GB 7718 National Food Safety Standards for Prepackaged Food Labels GB 14881 General hygiene regulations for food companies GB/T 24399 soy sauce JJF1070 Quantitative packaging commodity net content measurement inspection rules Food Label Management Regulations (Order of the General Administration of Quality Supervision, Inspection and Quarantine [2007] No. 102, [2009] No. 123) Measures for the Supervision and Administration of Quantitative Packaging Commodity Measurement (Order of the General Administration of Quality Supervision, Inspection and Quarantine [2005] No. 75)

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 Adding two or more seasonings and food additives with soy sauce as the main raw material, it is prepared, cooked and packaged. ...

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