GB/T 45809-2025
UpcomingTechnical specification for condiment traceability
调味品追溯技术规范
Application Summary AI generated
GB/T 45809-2025 specifies the technical requirements for establishing a traceability system for condiments, including data recording, information coding, and chain-of-custody management from raw material sourcing through production, distribution, and retail. It is applied in the condiment manufacturing industry for products such as soy sauce, vinegar, and cooking sauces, ensuring compliance with food safety regulations and enabling rapid recall in case of contamination or quality incidents. This standard is used by producers, regulators, and supply chain auditors to verify product origin, processing history, and batch integrity.
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.