DB43/T 2757-2023
Good Manufacturing Practice for Seasoned Pasta Products (English Version)

Scope: This document specifies the requirements for the site selection and factory environment, factory buildings and workshops, facilities and equipment, sanitation management, food raw materials, food additives and food-related products, food safety control in the production process, inspection, food storage, transportation and delivery control, product traceability, recall and non-conforming product management, food safety accident handling, training, management system and personnel, record and document management of flavored noodle products. This document applies to the production of flavored noodle products.

DB43/T 2757-2023 Referenced Document

GB 14881-2013 National Food Safety Standards General Hygienic Practices for Food Production
GB 15982 Hygienic standard for disinfection in hospitals
GB 2760 National Food Safety Standards Standards for the Use of Food Additives*， 2024-02-08 Update
GB 4789.2 National Food Safety Standard Food Microbiological Inspection Determination of Total Bacterial Colony
GB/T 16294 Test Methods for Sedimentation Bacteria in Cleanrooms (Areas) in the Pharmaceutical Industry*， 2025-10-05 Update