GB/T 21710-2008
AbolishedHygienic practice for egg products
蛋制品卫生操作规范
Application Summary AI generated
This standard specifies hygiene requirements for the production, processing, storage, and transportation of egg products, including liquid, frozen, and dried forms. It is applied in food manufacturing facilities to control microbial contamination, ensure proper sanitation, and maintain product safety during handling. The standard is relevant for quality assurance and regulatory compliance in the egg processing industry.
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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.