SB/T 10612-2011 (English Version) PDF

Scope: This standard specifies the terms and definitions, requirements, hygienic requirements for production and processing, test methods, inspection rules, labeling, packaging, transportation and storage of soybean compound sauce. This standard applies to the production, inspection and circulation of soybean compound sauce.

SB/T 10612-2011 Referenced Document

GB 1445 White soft sugar
GB 14881 National Food Safety Standards General Hygienic Practices for Food Production*， 2013-05-24 Update
GB 2718 National Food Safety Standard Brewed Sauce*， 2014-12-24 Update
GB 2760 National Food Safety Standards Standards for the Use of Food Additives*， 2024-02-08 Update
GB 4789.10 National Food Safety Standard Food Microbiology Test Staphylococcus aureus Test*， 2016-12-23 Update
GB 4789.3 National Food Safety Standard Food Microbiology Determination Coliform Bacteria Count*， 2017-06-23 Update
GB 4789.4 National Food Safety Standards Food Microbiology Testing Salmonella Testing*， 2024-02-08 Update
GB 5009.12 National Food Safety Standard Determination of Lead in Food*， 2023-09-06 Update
GB 5009.3 National Food Safety Standard Determination of Moisture in Food*， 2016-08-31 Update
GB 5461 "Edible Salt" Amendment No. 2
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/T 24399 Soybean paste
GB/T 4789.5 Microbiological examination of food hygiene Examination of shigella
GB/T 5009.11 Determination of total arsenic and abio-arsenic in foods
GB/T 5009.22 Determination of aflatoxin B1 in foods
GB/T 5009.40 Method for analysis of hygienic standard for grain paste
JJF 1070 Measurement and Inspection Rules for Net Content of Quantitatively Packaged Commodities*， 2024-04-09 Update

SB/T 10612-2011 Soy complex sauce was changed to API RP 9B-2015 Application, Care, and Use of Wire Rope for Oil Field Service (Fourteenth Edition).