Sichuan Provincial Food Standard of the People's Republic of China
Latest
DBS51/ 002-2016
Scope
DBS51/ 002-2016 Local Food Safety Standard for Sauerkraut Seasoning DBS51/ 002-2016 Local Food Safety Standard for Sauerkraut Seasoning This standard replaces DB51/T 395-2006 Technical Requirements for Sauerkraut and Fish Seasoning. This standard is applicable to pickled vegetables as the main raw material and supplementary materials. Pickled cabbage seasonings made from edible vegetable oil, other auxiliary materials, and food additives, pre-treated, formulated, processed, and packaged separately or mixed, with or without powder packages. Related announcements: Announcement No. 1 of 2016 by the Sichuan Provincial Health and Family Planning Commission on the issuance of three local food safety standards including "Hot Pot Base"
DBS51/ 002-2016 history
2016DBS51/ 002-2016 Food safety local standard sauerkraut seasoning