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Position: Chinese Standard in English/GB/T 20711-2006
GB/T 20711-2006   Cooked cured ham (English Version)
Standard No.: GB/T 20711-2006 Status:superseded remind me the status change

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Language:English File Format:PDF
Word Count: 4000 words Price(USD):100.0 remind me the price change

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Implemented on:2007-6-1 Delivery: via email in 1 business day
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Standard No.: GB/T 20711-2006
English Name: Cooked cured ham
Chinese Name: 熏煮火腿
Chinese Classification: X22    Meat processing and products
Professional Classification: GB    National Standard
ICS Classification: 67.120.10 67.120.10    Meat and meat products 67.120.10
Issued by: AQSIQ, SAC
Issued on: 2007-03-26
Implemented on: 2007-6-1
Status: superseded
Superseded by:GB/T 20711-2022
Superseded on:2024-7-1
Language: English
File Format: PDF
Word Count: 4000 words
Price(USD): 100.0
Delivery: via email in 1 business day
1 Scope This standard specifies the technical requirements, inspection method, inspection rules and the requirements for labeling, marking , packaging, transport and storage with regards to cooked cured ham. This standard is applicable to the links like production, circulation and sales of the cooked cured ham. 2 Normative references The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments (excluding corrections), or revisions, of any of these publications do not apply to this standard. However parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the normative documents indicated below. For undated references, the latest edition of the normative document applies. GB/T 191 Packaging - Pictorial marking for handling of goods GB 317 White granulated sugar GB 1907 Food additive - Sodium nitrite GB 2707 Hygienic standard for fresh(frozen) meat of livestock
Foreword i 1 Scope 2 Normative references 3 Terms and definitions 4 Requirements 5 Inspection methods 6 Inspection rules 7 Labeling and marking 8 Packaging, transport and storage
Referred in GB/T 20711-2006:
*GB/T 191-2008 Packaging - Pictorial Marking for Handling of Goods
*GB 317-2006 White granulated sugar
*GB 1907-2003 Food additive—Sodium nitrite
*GB 2707-2016 National Food Safety Standard - Fresh (frozen) livestock and poultry products
*GB 2720-2015 National Food Safety Standard Monosodium glutamate
*GB 2726-2016 Hygienic standard for cooked meat products
*GB 2760-2014 National Food Safety Standard - Standards for Uses of Food Additives
*GB/T 4789.17-2003 Microbiological examination of food hygiene-Examination of meat and meat products
*GB/T 5009.3-2003 Determination of moisture in foods
*GB/T 5009.5-2003 Determination of protein in foods
*GB/T 5009.6-2003 Determination of Fat in Foods
*GB/T 5009.9-2008 Determination of starch in foods
*GB/T 5009.33-2008 Determination of nitrite and nitrate in foods
*GB/T 5009.44-2003 Method for analysis of hygienic standard of meat and meat products
*GB 5461-2000 Edible salt
*GBT6388-
*GB/T 6543-2008 Single and double corrugated boxes for transport packages
*GB 7718-2011 National Food Safety Standard --Standard for nutrition labelling of prepackaged foods
*GB/T 8883-2017 Edible wheat starch
*GB/T 8884-2017 Edible potato starch
*GB/T 8885-2017 Edible corn starch
*GB/T 8967-2007 Monosodium L-glutamate
Code of China
Standard
GB/T 20711-2006  Cooked cured ham (English Version)
Standard No.GB/T 20711-2006
Statussuperseded
LanguageEnglish
File FormatPDF
Word Count4000 words
Price(USD)100.0
Implemented on2007-6-1
Deliveryvia email in 1 business day
Detail of GB/T 20711-2006
Standard No.
GB/T 20711-2006
English Name
Cooked cured ham
Chinese Name
熏煮火腿
Chinese Classification
X22
Professional Classification
GB
ICS Classification
Issued by
AQSIQ, SAC
Issued on
2007-03-26
Implemented on
2007-6-1
Status
superseded
Superseded by
GB/T 20711-2022
Superseded on
2024-7-1
Abolished on
Superseding
Language
English
File Format
PDF
Word Count
4000 words
Price(USD)
100.0
Keywords
GB/T 20711-2006, GB 20711-2006, GBT 20711-2006, GB/T20711-2006, GB/T 20711, GB/T20711, GB20711-2006, GB 20711, GB20711, GBT20711-2006, GBT 20711, GBT20711
Introduction of GB/T 20711-2006
1 Scope This standard specifies the technical requirements, inspection method, inspection rules and the requirements for labeling, marking , packaging, transport and storage with regards to cooked cured ham. This standard is applicable to the links like production, circulation and sales of the cooked cured ham. 2 Normative references The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments (excluding corrections), or revisions, of any of these publications do not apply to this standard. However parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the normative documents indicated below. For undated references, the latest edition of the normative document applies. GB/T 191 Packaging - Pictorial marking for handling of goods GB 317 White granulated sugar GB 1907 Food additive - Sodium nitrite GB 2707 Hygienic standard for fresh(frozen) meat of livestock
Contents of GB/T 20711-2006
Foreword i 1 Scope 2 Normative references 3 Terms and definitions 4 Requirements 5 Inspection methods 6 Inspection rules 7 Labeling and marking 8 Packaging, transport and storage
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Keywords:
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