DB11/ 516-2008
Hygienic request for semi-solid state (sauce) condiments (English Version)

Standard No.

DB11/ 516-2008

Language

Chinese, Available in English version

Release Date

2008

Published By

Beijing Provincial Standard of the People's Republic of China

Latest

DB11/ 516-2008

Scope

This standard specifies the terms and definitions, requirements, food additives, hygienic requirements for production and processing, packaging, labeling, storage, transportation and inspection methods of semi-solid (sauce) condiments. This standard applies to semi-solid (sauce) condiments, including fermented and non-fermented types.

DB11/ 516-2008 Referenced Document

• GB 14881 National Food Safety Standards General Hygienic Practices for Food Production*， 2013-05-24 Update
• GB 2760 National Food Safety Standards Standards for the Use of Food Additives*， 2024-02-08 Update
• GB 7718 Questions and Answers on "General Rules for the Labeling of Prepackaged Foods" (Revised Edition)*， 2012-04-20 Update
• GB/T 4789.10 Microbiological examination of food hygiene.Detection of Staphylococcus aureus*， 2008-11-21 Update
• GB/T 4789.15 Microbiological examination of food hygiene Enumeration of molds and yeasts
• GB/T 4789.2 Microbiological examination of food hygiene.Aerobic plate count*， 2008-11-21 Update
• GB/T 4789.26 Microbiological examination of food hygiene Examination of commercial sterilization of canned food
• GB/T 4789.3 Microbiological examination of food hygiene.Enumeration of coliforms *， 2008-11-21 Update
• GB/T 4789.4 Microbiological examination of food hygiene. Examination of Salmonella*， 2008-05-16 Update
• GB/T 4789.5 Microbiological examination of food hygiene Examination of shigella
• GB/T 4789.7 Microbiological examination of food hygiene. Examination of Vibrio parahaemolyticus*， 2008-05-16 Update
• GB/T 5009.11 Determination of total arsenic and abio-arsenic in foods
• GB/T 5009.12 Determination of lead in foods
• GB/T 5009.123 Determination of chromium in foods
• GB/T 5009.15 Determination of cadmium in foods
• GB/T 5009.17 Determination of total mercury and organic-mercury in foods
• GB/T 5009.18 Determination of fluorine in foods
• GB/T 5009.190 Determination of indicator polychlorinated biphenyls in foods
• GB/T 5009.22 Determination of aflatoxin B1 in foods
• GB/T 5009.33 Determination of nitrite and nitrate in foods*， 2008-12-03 Update
• GB/T 5009.37 Method for analysis of hygienic standard of edible oils

DB11/ 516-2008 history

• 2008 DB11/ 516-2008 Hygienic request for semi-solid state (sauce) condiments