GB 2717-2018National food safety standard -- Soy sauce (English PDF)

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Issued by

National Health Commission and State Administration for Market Regulation

Level / Type

National · Mandatory

Issue date

June 21, 2018

Implementation date

December 21, 2019

Scope

GB 2717-2018 (National food safety standard -- Soy sauce) is available as an English-translated PDF.

GB 2717-2018 — This Standard is applicable to soy sauce.

Document preview — GB 2717-2018

National Standard of the People's Republic of China

Issued by: National Health Commission and State Administration for Market Regulation

Foreword...3
1 Scope...4
2 Terms and Definitions...4
3 Technical Requirements...4

Foreword

This Standard serves as a replacement of GB 2717-2003 Hygienic Standard for Soy

Sauce.

In comparison with GB 2717-2003, this Standard has the following main changes.

---The name of this Standard is modified into "National Food Safety Standard -

Soy Sauce";

---The scope is modified;

---The terms and definitions are modified;

---The sensory requirements are modified;

---The physical and chemical indexes are modified;

---The microbial limit is modified.

National Food Safety Standard - Soy Sauce

1 Scope

This Standard is applicable to soy sauce.

2 Terms and Definitions

2.1 Soy Sauce

Soy sauce refers to liquid condiment, which has peculiar color, fragrance and taste,

and is produced through microbial fermentation of raw materials of soybean and/or

defatted soybean, wheat and/or wheat flower, and/or wheat bran.

3 Technical Requirements

3.1 Requirement of Raw Materials

Raw materials shall comply with corresponding food standards and relevant

stipulations.

3.2 Sensory Requirements

Sensory requirements shall comply with the stipulation in Table 1.

Table 1 -- Sensory Requirements

3.3 Physical and Chemical Indexes

Physical and chemical indexes shall comply with the stipulation in Table 2.

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — all pages — is available in the English PDF.

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