GB/T 45809-2025Technical specification for condiment traceability (English PDF)
调味品追溯技术规范
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Issued by
SAMR; SAC
Level / Type
National · Recommended
Issue date
May 30, 2025
Implementation date
December 1, 2026
Scope
GB/T 45809-2025 is the English-translated version of 调味品追溯技术规范.
GB/T 45809-2025 is the Chinese national standard covering following a batch of soy sauce or vinegar back through the supply chain — the design of the traceability system and the scope it covers inside and outside the organisation, the traceability unit that each record is attached to, the receiving and output information that lets one link be joined to the next, the content of the records, and the management requirements and the verification that the chain actually closes. First edition, with the quality control guide GB/T 45685-2025, under the China General Chamber of Commerce. In force from 1 December 2026. Issued on 30 May 2025, it takes effect on 1 December 2026.
Document preview — GB/T 45809-2025
National Standard of the People's Republic of China
- ICS
- 67.220
- Classification
- X 66
Issued by: State Administration for Market Regulation; Standardization Administration of the PRC
Contents
- Preface... III 1 Scope1
- 2 Normative references1
- 3 Terms and Definitions1
- 4 Traceability system design2
- 5 Traceability system information record2
- 5.1 General requirements for record contents2
- 5.2 Recording Content2
- 6 Management requirements3
- 7 Records4
Foreword
This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1: Structure and drafting rules for standardization documents" Drafting is required.
Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents.
This document was proposed by the China General Chamber of Commerce.
This document is under the jurisdiction of the National Technical Committee on Standardization of Condiments (SAC/TC 398).
This document was drafted by: Beijing Technology and Business University, Xiamen Inno Information Technology Co., Ltd., Hebei University of Science and Technology, Beijing Agricultural and Forestry Science University Institute, Linyi Xincheng Jinluo Meat Products Group Co., Ltd.
The main drafters of this document are: Ma Aijin, Zhong Chunyan, Li Jinhua, Wang Zhixin, Ni Laixue, Yao Xianqi and Du Dongxu.
Technical Specifications for Condiment Traceability
1 Scope
This document specifies the design, implementation and information recording of the traceability system of relevant organizations in the condiment supply chain, and describes the corresponding verification methods.
This document applies to the establishment and management of traceability systems for relevant organizations in the condiment supply chain.
2 Normative references
GB/T 20903
GB/T 38155
3 Terms and definitions
The terms and definitions defined in GB/T 20903 and GB/T 38155 and the following apply to this document.
3.1 Traceability system
Support the maintenance of products and their ingredients throughout the supply chain or part of the production and use of the desired acquisition of product history, application or A set of continuous elements that are interrelated or interact with each other, such as location information.
[Source. GB/T 38155-2019, 2.9]
3.2 Traceability scope
Tracing the breadth achieved.
Note. Includes internal traceability and external traceability.
3.3 traceability unit
Individual products or batches of products that need to be recorded, identified and traced for their history, application or location products or products of the same category.
[Source. GB/T 38155-2019, 2.4]
3.4 traceability information
Information that enables effective links between organizations and between processes within an organization within the scope of product traceability (3.2).
Note. Includes basic traceability information and extended traceability information.
3.5 receiving information
Information about a product at a previous link in the traceability chain recorded by an organization within the product traceability scope (3.2)
3.6 output information
Information about a product at the next link in the traceability chain recorded by an organization within the product traceability scope (3.2).
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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 15 pages — is available in the English PDF.
Referenced standards
Editions of GB/T 45809
| Edition | Title | Revision | Status |
|---|---|---|---|
| GB/T 45809-2025 | Technical specification for condiment traceability | current edition | Current |
This page sells the current edition, GB/T 45809-2025. Earlier editions are listed for reference only.
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Related Standards
GB/T 20903-2007 — Classification of condiment
GB/T 38155-2019 — Important product traceability—Traceability terminology
GB/T 47310-2026 — Determination of total silicon, aluminium, iron, potassium, sodium, calcium, magnesium, manganese, phosphorus, titanium and sulfur in soil - Monochromatic excitation energy dispersive X-ray fluorescence spectrometry
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