GB 10134-1988

Abolished

Hygienic standard of fishgrary

鱼露卫生标准

Standard Type

ICS

67.120.30

CCS

C53

Status

Abolished

Issue Date

1988-11-28

Implementation

1989-07-01

Centralized Committee

N/A

Issuing Authority

N/A

Application Summary AI generated

GB 10134-1988 specifies the hygienic requirements for fish sauce (fishgrary), including limits for contaminants, additives, and microbiological indicators. It applies to the production, processing, and quality inspection of fish sauce intended for direct consumption or as a condiment in the food industry. This standard ensures the safety and hygiene of fish sauce products in China, particularly in manufacturing and market surveillance contexts.

Related Standards

NY/T 630-2002 Lamb and mutton evaluation and grading NY/T 628-2002 Dry salted duck NY/T 632-2002 Chilled pork NY/T 633-2002 Chilled mutton NY/T 1162-2006 Deer Velvet Slices GB/T 19477-2004 Operating procedures of cattle slaughtering GB/T 19478-2004 Operating procedure of chicken slaughtering GB/T 19479-2004 Good manufacturing practice for pig slaughting

Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.