SB/T 10360-2003Low-temperature meat product quality and safety certification assessment criteria (English PDF)
低温肉制品安全产品质量认证评审准则
SB/T 10360 | Evolution and historical versions
| Std ID | Title | Status |
|---|---|---|
| SB/T 10360-2008 | Evaluating rule on the food quality certification of the safe meat products | Valid |
| SB/T 10360-2003 | Low-temperature meat product quality and safety certification assessment criteria | Obsolete |
SB/T 10360-2003 is obsolete. It has been replaced by SB/T 10360-2008. This page sells the obsolete edition, for projects and contracts that still cite it.
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Issued by
National Development and Reform Commission
Level / Type
National · Recommended
Issue date
January 9, 2004
Implementation date
May 1, 2004
Scope
SB/T 10360-2003 is the English-translated version of 低温肉制品安全产品质量认证评审准则.
SB/T 10360-2003 is the Chinese industry standard "Low-temperature meat product quality and safety certification assessment criteria". It was issued on January 9, 2004 by the National Development and Reform Commission, and took effect on May 1, 2004. It is obsolete: it has been replaced by SB/T 10360-2008.
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Document preview — SB/T 10360-2003
National Standard of the People's Republic of China
Issued by: National Development and Reform Commission
Contents
- Document data
1 Document data
Sector: National Recommended (industry standard).
Issuing body: National Development and Reform Commission.
Date of issue: 2004-01-09.
Date of implementation: 2004-05-01.
Status: obsolete, replaced by SB/T 10360-2008.
......
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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