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Title Standard No. Implemented On
Technology specification of quality management for edible salt authorized enterprisesGB/T 19828-20182019-1-1
Prerequisite programmes on food safety—Part 4: Food packaging manufacturingGB/T 35999.4-20182018-10-1
Prerequisite programmes on food safety—Part 3:FarmingGB/T 35999.3-20182018-10-1
Guideline for process information collection and process optimization in perishable food storage and transportationGB/T 33305-20162017-7-1
Qualification standards for national livestock reserve farmsSB/T 10384-20132014-12-1
Technical requirements for 2D-bar identification traceable of sugar, chocolate and their productsSB/T 11074-20132014-12-1
Qualifications for refrigeratory of central stored livestockSB/T 10408-20132014-12-1
Criterion of producing management for non-fermented bean productsGB/T 29876-20132014-4-30
Traceability requirements for agricultural products—Fish &fishery productsGB/T 29568-20132013-12-6
Construction criterion for slaughterhouse laboratoriesSB/T 10918-20122013-9-1
General technical specification for mobile laboratory of food safety inspectionGB/T 29471-20122013-7-31
Traceability requirements for agricultural products - Fruits and vegetablesGB/T 29373-20122013-7-1
Specification of 2D-bar code identification traceable for quick-frozen foodSB/T 10824-20122013-6-1
Quality level of pig slaughter estabilishmentSB/T 10396-20112011-11-1
Sensory analysis—Methods for assessing modifications to the flavour of food due to packagingGB/T 25006-20102010-12-1
Traceability in the feed and food chain—Guideline for system design and implementationGB/Z 25008-20102010-12-1
Sensory analysis—Methods for sensory evaluation of instant noodlesGB/T 25005-20102010-12-1
Credit evaluation norms for food industry enterprisesQB/T 4112-20102010-10-1
General requirements for food industry enterprises to establish and implement credit management systemsQB/T 4111-20102010-10-1
Traceability in the feed and food chain—General principles and basic requirements for system design and implementationGB/T 22005-20092010-3-1
Basic requirements for quality and safety control of food workshopGB/T 23734-20092009-9-1
Working principles for food safety risk analysisGB/T 23811-20092009-9-1
Gode of practices for the prevention and reduction of lead contamination in foodsGB/Z 23740-20092009-9-1
Guidelines for incorporating microbiological risk assessment in food safety risk managementGB/Z 23785-20092009-9-1
Principles for the establishment and application of microbiological criteria for foodsGB/T 23784-20092009-9-1
Food safety management systems—Requirements for bodies providing audit and certification of food safety management systemsGB/T 22003-20082009-6-1
Management quality rating and technology requirement for edible salt wholesale enterprises GB/T 18770-20082009-6-1
Food safety management system - Requirements for quick frozen fruits and vegetable product establishmentsGB/T 27307-20082009-5-1
Food safety management system - Requirements for catering servicesGB/T 27306-20082009-5-1
Food safety management system - Requirements for canned food product establishmentsGB/T 27303-20082009-1-4
Food safety management system - Requirements for fruit and vegetable juices producing establishmentsGB/T 27305-20082009-1-4
Food safety management system - Requirements for fish and fishery product processing establishmentsGB/T 27304-20082009-1-1
safety management system - Requirements for quick frozen convenience food product establishmentsGB/T 27302-20082008-12-1
Food safety management system - Requirements for meat and meat product establishmentsGB/T 27301-20082008-12-1
Food safety management systems - Guidance on the application of GB/T 22000-2006GB/T 22004-20072008-6-1
Specifications of Quality Management for Livestock SlaughteringNY/T 1341-20072007-7-1
Specifications of Quality Management for Poultry SlaughteringNY/T 1340-20072007-7-1
Food safety management systems—Requirements for any organization in the food chainGB/T 22000-20062006-7-1
Pollution-free Food - Specification for Field Inspection of Affirmation and IdentificationNY/T 5341-20062006-4-1
Pollution-free Food - Specification for Product InspectionNY/T 5340-20062006-4-1
Pollution-free Food - Criteria for Product CertificationNY/T 5342-20062006-4-1
Pollution-free Food - Specification for Product Sampling - Part 2: Grain and OilsNY/T 5344.2-20062006-4-1
Technology specification of management quality for edible salt authorized enterprises GB/T 19828-20052005-12-1
Quality level of pig slaughter estabilishmentSB/T 10396-20052005-10-1
Guideline for green food products samplingNY/T 896-20042005-2-1
Hazard analysis and critical control point (HACCP)system and guidelines for its applicatoinGB/T 19538-20042004-9-1
Guidielines on the application of GB/T 19001-2000 for the food and drink industryGB/T 19080-20032003-9-1
Management quality rating and technology requirement for edible salt wholesale enterprisesGB/T 18770-20022003-1-1
Rules for drafting food standardsGB/T 13494-19921993-3-1
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