Scope 2 Normative reference documents 3 Requirements 3.1 Raw material requirements 3.2 Sensory requirements 3.3 Physical and chemical indicators 3.4 Microbial limit 3.5 Net content 4 Hygienic requirements for production and processing 5 Inspection methods 5.1 Sensory requirements inspection 5.2 Physical and chemical index inspection 5.3 Microbial limit inspection 5.4 Net content Inspection 6 Inspection Rules 7 Marking, packaging, transportation and storage