GB 2717-2003
AbolishedHygienic standard for soy sauce
酱油卫生标准
Application Summary AI generated
GB 2717-2003 specifies the hygienic requirements for soy sauce, including limits on contaminants, additives, and microbiological indicators. It is applied in China to regulate the production, processing, and quality control of soy sauce for direct consumption or as a food ingredient. This standard ensures safety in the food industry, particularly for manufacturers and regulatory inspections of soy sauce products.
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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.