The Standard T/CCIAS 017-2023 for Black Pepper Beef Steak Sauce, published on January 1, 2023, aims to set a benchmark for the quality and safety of black pepper beef steak sauce in China. This standard specifies requirements related to raw materials, production process, product specifications, sensory evaluation criteria, microbial limits, heavy metal content, pesticide residue standards, as well as labeling and packaging guidelines.
The document ensures that all ingredients used meet stringent hygiene and quality control measures, guaranteeing the safety of end products for consumers. The black pepper beef steak sauce is a popular condiment in Chinese cuisine, known for its spicy flavor profile and versatility in enhancing meat dishes.
Furthermore, T/CCIAS 017-2023 outlines detailed procedures for quality control testing at various stages of production to maintain consistency in product quality. It also sets forth guidelines on how manufacturers should communicate nutritional information and potential allergens to consumers via proper labeling practices.
*** Please note: This description may not be accurate, please refer to the official documentation.
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