GB/T 22656-2008
ActiveEvaluating specification on the HACCP certification of the condiments processing
调味品生产HACCP应用规范
Application Summary AI generated
This standard specifies the requirements for establishing, implementing, and evaluating a Hazard Analysis and Critical Control Point (HACCP) system specifically for condiment processing facilities. It is applied by condiment manufacturers in China to ensure food safety during the production of products like soy sauce, vinegar, and cooking wines, and is used by certification bodies to audit and certify these HACCP systems.
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.