This standard specifies the terms and definitions, raw and auxiliary materials, technical requirements, inspection methods, inspection rules, labels, signs, packaging, storage, transportation and sales requirements for smoked and boiled sausages. This standard applies to the production, inspection and sales of products defined in 3.1.
SB/T 10279-2017 Referenced Document
GB 14880 National Food Safety Standard For the Usage of Nutrition Enrichment
GB 14881 National Food Safety Standards General Hygienic Practices for Food Production
GB 19303 National Food Safety Standards Hygienic Specifications for the Production of Cooked Meat Products*， 2023-09-06 Update
GB 2707 National Food Safety Standard Fresh (Frozen) Livestock and Poultry Products
GB 2726 National Food Safety Standard Cooked Meat Products
GB 2733 National Food Safety Standard Fresh and Frozen Animal Aquatic Products
GB 2760 National Food Safety Standards Standards for the Use of Food Additives*， 2024-02-08 Update
GB 2762 GB 2762-2022 national standard for food safety - Limits of pollutants in food*， 2022-06-30 Update
GB 28050 Questions and Answers on "General Principles of Nutrition Labeling of Prepackaged Foods" (Revised Edition)
GB 5009.3 National Food Safety Standard Determination of Moisture in Food
GB 5009.5 National food safety standard Determination of protein in food
GB 5009.6 National food safety standard Determination of fat in food
GB 5009.9 National Food Safety Standard Determination of Starch in Foods*， 2023-09-06 Update
GB 7718 Questions and Answers on "General Rules for the Labeling of Prepackaged Foods" (Revised Edition)
GB/T 191 Packaging.Pictorial marking for handling of goods
GB/T 21735 Logistics code for meat and meat products
GB/T 29342 Criterion of producing management for meat-products
JJF 1070 Measurement and Inspection Rules for Net Content of Quantitatively Packaged Commodities*， 2024-04-09 Update
SB/T 10826 Requirement of processing food sell-service.Meat product