This standard specifies the terms and definitions, product classification, requirements, food additives, hygienic requirements for production and processing, inspection methods, inspection rules, labels, signs, packaging, transportation, storage and shelf life of fresh wet rice noodles. This standard applies to fresh wet rice noodles, prepared fresh wet rice noodles and brown rice fresh wet rice noodles made by corresponding processes using rice (or brown rice) as raw material, with (or without the addition of) edible starch raw materials as auxiliary materials.
DBS45/ 050-2018 history
2021DBS45/ 050-2021 Local Food Safety Standard Fresh Wet Rice Noodles
2018DBS45/ 050-2018 Local Food Safety Standard Fresh Wet Rice Noodles