GB/T 12729.2-2020

Active

Spices and condiments—Sampling

香辛料和调味品取样方法

Standard Type

GBT

ICS

67.220.10

CCS

B36

Status

Active

Issue Date

2020-03-31

Implementation

2020-10-01

Centralized Committee

中华全国供销合作总社

Issuing Authority

国家市场监督管理总局、中国国家标准化管理委员会

Application Summary AI generated

This standard specifies the sampling methods for spices and condiments, ensuring representative samples are collected for quality testing. It is applied in the food industry for raw material inspection, production quality control, and regulatory compliance testing of products like ground spices, seasoning blends, and dried herbs.

Related Standards

GB/T 19420-2003 Terminology of salt-making industry GB/T 18782-2002 Determination of 3-chloro-1，2-propandiol in condiments GB/T 8618-2001 The sampling methods of the main products in the salt industry GB/T 18187-2000 Fermented vinegar GB/T 18186-2000 Fermented soy sauce GB/T 18104-2000 Konjak refined powder GB/T 14156-1993 Classification and code of flavouring substances GB/T 12729.1-1991 Spices and condiments--Nomenclature first list

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.