Scope 2 Normative reference documents 3 Terms and definitions 4 Requirements 4.1 Requirements for raw materials and excipients 4.2 Sensory requirements 4.3 Physical and chemical indicators 4.4 Net content 4.5 Food safety requirements 5 Requirements for production and processing 6 Inspection methods 6.1 Sensory requirements inspection 6.2 Physical and chemical index inspection 6.3 Net content Inspection 6.4 Food safety requirements inspection 7 Inspection rules and marking, packaging, transportation, storage