GB 8953-1988
AbolishedHygienic specifications of soy sauce factory
酱油厂卫生规范
Application Summary AI generated
This standard specifies the hygiene requirements for the design, construction, production processes, and sanitation management of soy sauce factories. It is applied in the food industry to ensure that facilities producing soy sauce meet mandatory sanitary conditions, preventing contamination during fermentation, extraction, and packaging. The regulation is used by manufacturers and regulatory bodies for facility inspections and quality control audits.
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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.