GB 10135-1988

Abolished

Hygienic standard of shrimp sauce

虾油卫生标准

Standard Type
GB
ICS
67.120.30
CCS
C53
Status
Abolished
Issue Date
1988-11-28
Implementation
1989-07-01
Centralized Committee
N/A
Issuing Authority
N/A

Application Summary AI generated

GB 10135-1988 specifies the hygienic requirements for shrimp sauce, including limits on microbial contamination, heavy metals, and additives. It is applied in China to ensure the safety and quality of shrimp sauce used as a condiment or ingredient in food production and retail. The standard is enforced during manufacturing, storage, and market inspection to protect consumer health.

Related Standards

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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.