SB/T 10279-2017Smoked and cooked sausage (English PDF)
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Issued by
Ministry of Commerce of the People's Republic of China
Level / Type
National · Recommended
Issue date
January 13, 2017
Implementation date
October 1, 2017
Scope
SB/T 10279-2017 (Smoked and cooked sausage) is available as an English-translated PDF.
SB/T 10279-2017 — This standard specifies the terms and definitions of savory sausages, raw and auxiliary materials, technical requirements, inspection methods, inspection rules, labels, signs, packaging, storage.
Requirements for storage, transportation and sales. This standard applies to the production, inspection and sale of products defined in 3.1.
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Document preview — SB/T 10279-2017
National Standard of the People's Republic of China
- ICS
- 67.120.10
- Classification
- X 22
- Replacing
- SB/T 10279-2008
Issued by: Ministry of Commerce of the People's Republic of China
Contents
- Document data1
Document data
International classification (ICS): 67.120.10.
Chinese classification (CCS): X22.
Estimated length of the Chinese original: 7,729 words.
Supersedes the earlier edition SB/T 10279-2008.
......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 5 pages — is available in the English PDF.
Referenced standards
Normative references
- GB/T 191Graphical symbols marking for handling and storage of packages
- GB 2707Hygienic standard for fresh (frozen) meat of livestock
- GB 2726Hygienic standard for cooked meat products
- GB 2733National food safety standard -- Fresh and frozen marine products of animal origin
- GB 2760National Food Safety Standard - Food additives - Usage Standards
- GB 2762National food safety standard - Limits of contaminants in food
GB/T 21735
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Related Standards
GB 14880-2012 — National Food Safety Standard for the Use of Nutritional Fortification Substances in Foods
GB 14881-2025 — National food safety standard - General hygienic regulation for food production
GB 19303-2023 — National Food Safety Standards Hygienic Specifications for the Production of Cooked Meat Products
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SB/T 10279-2017
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