China National Standardization Center of Food and Fermentation
The China National Standardization Center for Food&Fermentation was established in 1977. It undertakes the corresponding work responsibilities of 7 SAC Committee secretariats and 4 ISO Mirror Committees. It has a standardization work system composed of more than 600 technical experts and a standardization basic information database. It carry out research on the basis, methods, products and intelligent manufacturing standards in the field of food fermentation, and build a standard evaluation and product risk evaluation system; Organize the construction and management of various standardization technical committees, and build a domestic first-class whole process standard service system and digital service platform around the preparation and revision of international and domestic standards. Provide services such as standard system planning and standard preparation and revision, standardization technology research, compliance consultation and application, etc.
Organizations
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Standardization Administration of the People's Republic of China（SAC）
National Technical Committee 358 on Chinese Baijiu of SAC
National Technical Committee 466 on Special Dietary Foods of SAC
National Technical Committee 471 on Brewing of SAC
National Technical Committee 472 on Beverage of SAC
Subcommittee 2 on Canned Food of TC64 on Food Industry of SAC
Subcommittee 5 on Fermentation Industry of TC64 on Food Industry of SAC
Subcommittee 5 on Metal Articles of TC397 on Materials and Articles in Contact with Foodstuff of SAC
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International Organization for Standardization (ISO)
Secretariat of ISO/TC52 on Light gauge metal containers
National Mirror Committee to ISO/TC276 on Biotechnology
National Mirror Committee to ISO/TC34/SC3 on Fruits and vegetables and their derived products
National Mirror Committee to ISO/TC34/SC9 on Microbiology
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Platforms
Fields
