GSO 2695:2022 Sushi Preparation Requirements

 Standard  / Date of Publishing: 17/05/2022
Affected Regions:  GCC


GSO 2695:2022 Sushi Preparation Requirements

This standard is concerned about receiving raw ingredients, handling, preparation and processing of Sushi that occurs on-site in a retail setting restaurant, fast food chains, cafeterias, hotels, hypermarkets and kiosk.

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Date of publishing:
Country: Turkey
Category: Dairy products and analogues, Fats and oils, and fat emulsions, Edible ices, including sherbet and sorbet, Fruits and Vegetables, Confectionery, Cereals and cereal products, Bakery Wares, Meat and meat products, Fish and fish products, Eggs and egg products, Sweeteners, including honey, Salts, spices, soups, sauces, salads and protein products, Foodstuffs intended for particular nutritional uses, Beverages, excluding dairy products, Ready-to-eat savouries, Prepared foods, Novel foods, B2B products, Hotels amenities products

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