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Title Standard No. Implemented On
Application guidelines of HACCP system in bean productsGB/T 31115-20142015-2-1
The requirement of produce management for frozen drink productsGB/T 30800-20142014-11-1
Standards for Sichuan cuisineSB/T 10946-20122013-9-1
Practice for edible agricltural products storageGB/T 29372-20122013-7-14
Good manufacturing practice for legume productsSB/T 10829-20122013-6-1
Evaluating rule on the safety food quality of the slaughtered poultry productsSB/T 10366-20122012-11-1
Evaluating rule on the safety food quality of the slaughtered pig productsSB/T 10363-20122012-11-1
Evaluating rule on the safety food quality of the slaughtered mutton productsSB/T 10365-20122012-11-1
Evaluating rule on the safety food quality of the slaughtered beef productsSB/T 10364-20122012-11-1
Application guidelines of HACCP on soybean sprout and mung bean sproutSB/T 10751-20122012-11-1
Operation specification for hazard-free treatment of pigSB/T 10657-20122012-6-1
Grading standard for porkSB/T 10656-20122012-6-1
Skills requirements on sick livestock and poultry and by-products biosafety disposal staffSB/T 10663-20122012-6-1
Coding rule on tracibility system for meat and vegetable distributionSB/T 10680-20122012-6-1
Good practice of staple food cold chain distributionSB/T 10678-20122012-6-1
Good manufacturing practice of staple food processing and distribution centerSB/T 10679-20122012-6-1
Profession standard and technique requirement for the job in the slaughter establishmentSB/T 10353-20112011-11-1
Practice for the investigation and forecast of grain harvest qualityGB/T 26629-20112011-11-1
Requirement for meat quality inspectorSB/T 10359-20112011-11-1
Good manufacturing practice for rice processing enterpriseGB/T 26630-20112011-11-1
No.1 Amendment of "Quality Safety Requirement of Pasteurized Meat Products"SB/T 10481-2008/XG1-20102010-5-4
/XG1-2010 Evaluating rule on the food quality certification of the safe meat productsSB/T 10360-2008 /XG1-20102010-5-4
Evaluating rule on the HACCP certification of food freezerGB/T 24400-20092010-3-1
Good manufacturing practice of the natural sausage casings processingGB/T 22637-20082009-3-1
Evaluating rule on the food quality certification of the safe meat productsSB/T 10360-20082009-3-1
Quality safety requirement of prepared meat productsSB/T 10482-20082009-3-1
Quality safety requirement of pasteurized meat productsSB/T 10481-20082009-3-1
Nutritional catering requirements for restaurant industrySB/T 10474-20082009-3-1
Electrical stunning equipmentGB/T 22575-20082009-2-1
Code of practice for the prevention and reduction of mycotoxin contamination in cerealsGB/T 22507-20082009-1-20
Code of practice for the prevention and reduction of mycotoxin contamination in cerealsGB/T 22508-20082009-1-20
General qualification of technology on livestock animal slaughtering process GB/T 17237-20082008-10-1
Operating procedures of pig-slaughteringGB/T 17236-20082008-10-1
Meat and meat products—Method for determination of zincGB/T 9695.20-20082008-10-1
Pollution-free Food - Environmental Requirements for Production Areas of Edible Fungus NY 5358-20072007-12-1
The evaluating specification on the HACCP certification of the meat products GB/T 20809-20062007-6-1
The evaluating specification on the HACCP certification in the slaughter of livestock and poultry GB/T 20551-20062006-12-1
The qualifications for the green processing line of the livestock and poultry products GB/T 20401-20062006-11-1
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