Food Hygiene National Standard Collection.(6)

Author: Health Supervision Center, Health Standard Department of the Ministry of Health
Publisher:
Publish Date: 2004-06-01
Features: This collection compiles 54 national food hygiene standards for food products, food packaging materials, food hygiene specifications, and more, approved and published by the end of September 2003. A comparison table of current and obsolete standards is also included at the end of the book. Commissioned by the Health Law and Supervision Department of the Ministry of Health, the Food Hygiene National Standards Collection (Volumes 1–5) was compiled by the former Chinese Academy of Preventive Medicine and published by China Standard Press. This book, Volume 6, is selected and compiled by the Health Supervision Center of the Ministry of Health. It provides detailed content and is suitable for use by health administrative departments, food hygiene supervision and inspection institutions, industrial and commercial management departments, commodity inspection departments, food production and distribution departments, hotels, and restaurants. This book serves as a reference tool for professionals working in food hygiene, food processing, and food research, as well as a reference for the general public concerned about food hygiene and nutritional health. This collection compiles 54 national food hygiene standards for food products, food packaging materials, food hygiene specifications, and more, approved and published by the end of September 2003. A comparison table of current and obsolete standards is also included at the end of the book. Commissioned by the Health Law and Supervision Department of the Ministry of Health, the Food Hygiene National Standards Collection (Volumes 1–5) was compiled by the former Chinese Academy of Preventive Medicine and published by China Standard Press. This book, Volume 6, is selected and compiled by the Health Supervision Center of the Ministry of Health. It provides detailed content and is suitable for use by health administrative departments, food hygiene supervision and inspection institutions, industrial and commercial management departments, commodity inspection departments, food production and distribution departments, hotels, and restaurants. This book serves as a reference tool for professionals working in food hygiene, food processing, and food research, as well as a reference for the general public concerned about food hygiene and nutritional health.