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National standard for food safety - cooked meat products (GB2726—2016).

Country/Territory
China
Document type
Regulation
Date
2016
Source
FAO, FAOLEX
Subject
Food & nutrition
Keyword
Food quality control/food safety Standards Hygiene/sanitary procedures Meat Residues MRL-maximum residue limit
Geographical area
Asia, Asia and the Pacific, East Asian Seas, Eastern Asia, North Pacific, North-West Pacific
Abstract

This Standard specifies the food safety requirements to be met for cooked meat products, including raw material requirements, sensory requirements, requirements for pollutant limits, microbial limits, and requirements for food additives and nutritional enhancers.

Full text
Chinese
Website
www.nhc.gov.cn

References - Legislation

Implements

Food Safety Law (2021).

Legislation | China | 2009 (2021)

Keyword: Basic legislation, Food quality control/food safety, Hygiene/sanitary procedures, Consumer protection, Food additives, HACCP, Institution, Processing/handling, Standards, Authorization/permit, Residues

Source: FAO, FAOLEX