GB 10133-2005
AbolishedHygienic standard for aquatic flavouring
水产调味品卫生标准
Application Summary AI generated
GB 10133-2005 specifies the hygienic requirements, test methods, and inspection rules for aquatic flavouring products, such as fish sauce, shrimp paste, and oyster sauce. It is applied in the production, processing, and quality control of these seasonings in the Chinese food industry to ensure they meet safety standards for microbial limits, heavy metals, and food additives. This standard is used by manufacturers, regulatory bodies, and testing laboratories to verify the safety and hygiene of aquatic-based condiments before market distribution.
Related Standards
NY/T 630-2002
Lamb and mutton evaluation and grading
NY/T 628-2002
Dry salted duck
NY/T 633-2002
Chilled mutton
NY/T 632-2002
Chilled pork
NY/T 1162-2006
Deer Velvet Slices
GB/T 19477-2004
Operating procedures of cattle slaughtering
GB/T 19478-2004
Operating procedure of chicken slaughtering
GB/T 19480-2004
Terms of meat and meat products
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.