This standard specifies terms and definitions, classification, requirements, inspection method, test rules, judgment rules, hygienic requirements during processing and production, labeling, marking, packaging, transportation, storage, selling, recalling of quick-frozen dumpling products.
This standard is applicable to the production, inspection and selling of the production defined according to Section 3.2.
1 Scope 2 Normative References 3 Terms and Definitions 4 Classification 5 Requirements 6 Inspection method 7 Inspection rules 8 Judgment rules 9 Hygienic requirements in production and processing 10 Labeling, marking and packing 11 Transportation and storage 12 Selling 13 Recalling Annex A Stuffing Quantity (Informative)
