Scope 2 Normative reference documents 3 Terms and definitions 4 Requirements 4.1 Raw material requirements 4.2 Sensory requirements 4.3 Physical and chemical indicators 4.4 Food safety requirements 4.5 Net content 5 Hygienic requirements for production and processing 6 Analytical methods 6.1 Sensory requirements 6.2 Physical and chemical indicators 6.3 Net content 7 Inspection rules and markings, packaging, transportation, storage