| 標(biāo)準(zhǔn)類別 | 國家標(biāo)準(zhǔn) | 發(fā)布日期 | 2010-03-26 |
| 標(biāo)準(zhǔn)狀態(tài) | |
實施日期 | 2010-12-01 |
| 頒發(fā)部門 | 衛(wèi)生部 | 廢止日期 | 暫無 |
| 勺尖網(wǎng)免責(zé)聲明 | 本標(biāo)準(zhǔn)在網(wǎng)上采集,僅供參考,不具法律效力,也不承擔(dān)失誤法律責(zé)任! | ||
標(biāo)準(zhǔn)介紹
GB 25192-2010 食品安全國家標(biāo)準(zhǔn) 再制干酪
本標(biāo)準(zhǔn)適用于再制干酪。
本標(biāo)準(zhǔn)對應(yīng)于國際食品法典委員會(CAC)的標(biāo)準(zhǔn)Codex Stan 285-1978(Amendment 2008) Codex General Standard for Named Variety Process(ed) Cheese and Spreadable Process(ed) Cheese,Codex Stan 286-1978(Amendment 2008)Codex General Standard for Process(ed) Cheese and Spreadable Process(ed) Cheese,Codex Stan 287-1978(Amendment 2008)Codex General Standard for Process(ed) Cheese Preparations (Process(ed) Cheese Food and Process(ed) Cheese Spread)。本標(biāo)準(zhǔn)與Codex Stan 285-1978 (Amendment 2008)、Codex Stan 286-1978(Amendment 2008)、Codex Stan 287-1978(Amendment 2008)的一致性程度為非等效。微生物指標(biāo)對應(yīng)于歐盟Commission Regulation (EC) No 1441/2007 of 5 December 2007相關(guān)規(guī)定,本標(biāo)準(zhǔn)與其一致性程度為非等效。
GB 25192-2010 食品安全國家標(biāo)準(zhǔn) 再制干酪
本標(biāo)準(zhǔn)適用于再制干酪。
本標(biāo)準(zhǔn)對應(yīng)于國際食品法典委員會(CAC)的標(biāo)準(zhǔn)Codex Stan 285-1978(Amendment 2008) Codex General Standard for Named Variety Process(ed) Cheese and Spreadable Process(ed) Cheese,Codex Stan 286-1978(Amendment 2008)Codex General Standard for Process(ed) Cheese and Spreadable Process(ed) Cheese,Codex Stan 287-1978(Amendment 2008)Codex General Standard for Process(ed) Cheese Preparations (Process(ed) Cheese Food and Process(ed) Cheese Spread)。本標(biāo)準(zhǔn)與Codex Stan 285-1978 (Amendment 2008)、Codex Stan 286-1978(Amendment 2008)、Codex Stan 287-1978(Amendment 2008)的一致性程度為非等效。微生物指標(biāo)對應(yīng)于歐盟Commission Regulation (EC) No 1441/2007 of 5 December 2007相關(guān)規(guī)定,本標(biāo)準(zhǔn)與其一致性程度為非等效。





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