GB/T 20572-2019
ActiveEvaluating specification on the HACCP certification of the natural casings processin
天然肠衣生产HACCP应用规范
Application Summary AI generated
This standard specifies the requirements for evaluating Hazard Analysis and Critical Control Point (HACCP) certification specifically for natural casings processing. It is applied by certification bodies and food safety auditors to assess HACCP systems in facilities that process animal intestines into sausage casings. The standard ensures consistent, verifiable food safety management across the natural casings industry in China.
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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.