GB 7099-2003 English Version, GB 7099-2003 Hygienic standard for pastry and beard (English Version)

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Position: Chinese Standard in English/GB 7099-2003

GB 7099-2003 Hygienic standard for pastry and beard (English Version)
Standard No.:	GB 7099-2003	Status:	abolished remind me the status change Email:
Language:	English	File Format:	PDF
Word Count:	2000 words	Price(USD):	40.0 remind me the price change Email:
Implemented on:	2004-5-1	Delivery:	via email in 1 business day

Standard No.:	GB 7099-2003
English Name:	Hygienic standard for pastry and beard
Chinese Name:	糕点、面包卫生标准
Chinese Classification:	C53 Food sanitation
Professional Classification:	GB National Standard
Issued by:	AQSIQ
Issued on:	2000-9-24
Implemented on:	2004-5-1
Status:	abolished
Superseded by:	GB 7099-2015 National Food Safety Standard Pastry and bread
Superseded on:	2016-9-22
Abolished on:	2016-09-22
Superseding:	GB 7099-1998 Hygienic standard for pastry and bread
Language:	English
File Format:	PDF
Word Count:	2000 words
Price(USD):	40.0
Delivery:	via email in 1 business day

GB 7099-2003 is referred in:

* GB/T 22474-2008 Jam
* GB/T 5009.56-2003 Method for analysis of hygienic standard of pastry
* GB/T 22474-2008 Jam
* GB/T 5009.56-2003 Method for analysis of hygienic standard of pastry
* GB/T 20981-2007 Bread

Standard

GB 7099-2003 Hygienic standard for pastry and beard (English Version)
Standard No.	GB 7099-2003
Status	abolished
Language	English
File Format	PDF
Word Count	2000 words
Price(USD)	40.0
Implemented on	2004-5-1
Delivery	via email in 1 business day

Detail of GB 7099-2003

Standard No.

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Professional Classification

ICS Classification

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Introduction of GB 7099-2003

1 Scope This Standard specifies the index requirements, food additive, sanitary requirements of production process, packing, labeling, storage and transportation requirement, and inspection method for pastry and bread. This Standard is applicable to various pastry and bread which are mainly made of grains, oils and fats, sugar and egg, added with adequate amount of accessory ingredients, and made through procedures like preparing, molding and baking.

Contents of GB 7099-2003

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Keywords:
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