GB/T 31115-2014
ActiveApplication guidelines of HACCP system in bean products
豆制品生产HACCP应用规范
Application Summary AI generated
This standard provides specific guidelines for implementing Hazard Analysis and Critical Control Point (HACCP) principles in the production of bean products, such as tofu, soy milk, and fermented bean curd. It is applied by Chinese food manufacturers to identify and control biological, chemical, and physical hazards during processing, ensuring product safety and compliance with national food safety regulations. The standard is particularly relevant for quality assurance teams and regulatory auditors in the soybean 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.