This standard specifies the basic requirements and management guidelines for the sites, facilities and personnel in the procurement, processing, packaging, storage and transport of raw-materials in the production process of soy sauce. This standard applies to the production of soy sauce.
Basic Data
Standard ID
GB 8953-2018 (GB8953-2018)
Description (Translated English)
National food safety standard - Hygienic regulation for soy sauce
Sector / Industry
National Standard
Classification of Chinese Standard
C53
Word Count Estimation
11,122
Date of Issue
2018-06-21
Date of Implementation
2019-12-21
Older Standard (superseded by this standard)
GB 8953-1988
Regulation (derived from)
National Health and Wellness Commission Announcement No. 5 of 2018
Issuing agency(ies)
National Health Commission of the People's Republic of China, State Administration for Market Regulation
