SB/T 10360-2008
Evaluating rule on the food quality certification of the safe meat products (English Version)
- Standard No.
- SB/T 10360-2008
- Language
- Chinese, Available in English version
- Release Date
- 2008
- Published By
- Professional Standard - Business
- Status
- 2010-04
- Replace By
- SB/T 10360-2008(XG1-2010)
- Latest
- SB/T 10360-2008(XG1-2010)
- Replace
- SB/T 10360-1997 SB/T 10361-1997
- Scope
- This standard specifies the terms and definitions, review requirements and review points for high and low temperature meat product production enterprises to establish and implement safety product quality management systems. This standard applies to the certification of safe food by third-party organizations for high and low-temperature meat products (including production, specifications, quantitative and packaging aspects) (including post-certification supervision and extension of the validity period of the certification certificate).
SB/T 10360-2008 Referenced Document
- GB 13100 Hygienic standard for canned meat
- GB 16869 Fresh and frozen poultry product
- GB 18394 Permitted level of moisture in meat of livestock and poultry*， 2020-12-24 Update
- GB 19303 National Food Safety Standards Hygienic Specifications for the Production of Cooked Meat Products*， 2023-09-06 Update
- GB 2726 National Food Safety Standard Cooked Meat Products*， 2016-12-23 Update
- GB 2760 National Food Safety Standards Standards for the Use of Food Additives*， 2024-02-08 Update
- GB 5749 Hygienic Standards for Drinking Water*， 2022-03-15 Update
- GB 7718 Questions and Answers on "General Rules for the Labeling of Prepackaged Foods" (Revised Edition)*， 2012-04-20 Update
- GB 9959.1 "Fresh and Frozen Sliced Pork" Amendment No. 2*， 2014-01-14 Update
- GB 9959.2 Frozen pork muscle,cuts
- GB 9961 Fresh and frozen mutton, whole carcasses
- GB/T 17238 Fresh and frozen beef cuts*， 2022-04-15 Update
- GB/T 17239 Fresh and frozen rabbit meat and by-products*， 2022-04-15 Update
- GB/T 20711 General quality for cooked cured ham*， 2022-12-30 Update
- GB/T 20712 General quality for cooked sausage*， 2022-12-30 Update
- GB/T 4789.17 Microbiological examination of food hygiene Examination of meat and meat products
SB/T 10360-2008 history
- 0000 SB/T 10360-2008(XG1-2010)
- 2008 SB/T 10360-2008 Evaluating rule on the food quality certification of the safe meat products
- 2004 SB/T 10360-2003 Review criteria for safety product quality certification of low-temperature meat products
- 0000 SB/T 10361-1997
