GB 2717-2003 Hygienic Standard for Soy Sauce

Basic Information

Standard ID: GB 2717-2003

Standard Name: Hygienic Standard for Soy Sauce

Chinese Name: 酱油卫生标准

Standard category:National Standard (GB)

state:in force

Date of Release2003-09-24

Date of Implementation:2004-05-01

standard classification number

Standard ICS number:Food Technology >> 67.040 Food Comprehensive

Standard Classification Number:Medicine, Health, Labor Protection>>Health>>C53 Food Hygiene

associated standards

alternative situation:GB 2717-1996

Publication information

publishing house:China Standards Press

ISBN:155066.1-20323

Publication date:2004-05-01

other information

Release date:1981-09-23

Review date:2004-10-14

drafter:Ding Xiuying, Hu Keqiang, Zhong Guanshan, Zhu Cha, Bai Xiaoguang, Liang Jin, Zhang Zheng

Drafting unit:Beijing Municipal Health and Anti-epidemic Station

Focal point unit:Ministry of Health of the People's Republic of China

Proposing unit:Ministry of Health of the People's Republic of China

Publishing department:General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China

competent authority:Ministry of Health

Skip to download

Introduction to standards:

This standard specifies the index requirements, food additives, hygienic requirements for the production and processing of soy sauce, packaging, labeling, storage and transportation requirements and inspection methods. This standard applies to brewed soy sauce and prepared soy sauce. GB 2717-2003 Soy Sauce Hygiene Standard GB2717-2003 Standard Download Decompression Password: www.bzxz.net

Some standard content:

ICS67.040
Hygienic standard for soy sauce2004
GB2717
GB2717
GB2717
GB2717
GB18186
GB2 717
GB2717wwW.bzxz.Net
1981,GB2717
SB10336
GB2760
GB/T4789.22
GB/T5009.39
GB8953
SB10338
SB10338
g/100mL
g/100mL||tt| |cfu/mL
MPN/100mL
GB8953
GB/T5009.39
GB/T4789.22
GB2760
Tip: This standard content only shows part of the intercepted content of the complete standard. If you need the complete standard, please go to the top to download the complete standard document for free.