NY/T 1711-2009 (English Version) PDF

Scope: This standard specifies the terms and definitions, requirements, test methods, inspection rules, sampling methods, signs, labels, packaging, transportation and storage of green food chili products. This standard applies to green food chili products, but not to chili oil.

NY/T 1711-2009 Referenced Document

GB 191 Packaging--Pictorial marking for handling of goods
GB 7718 Questions and Answers on "General Rules for the Labeling of Prepackaged Foods" (Revised Edition)*， 2012-04-20 Update
GB/T 12456 Determination of total acid in foods
GB/T 15691 General techniques and standards for spices and condiments
GB/T 4789.10 Microbiological examination of food hygiene.Detection of Staphylococcus aureus
GB/T 4789.3 Microbiological examination of food hygiene.Enumeration of coliforms
GB/T 4789.4 Microbiological examination of food hygiene. Examination of Salmonella
GB/T 4789.5 Microbiological examination of food hygiene Examination of shigella
GB/T 5009.11 Determination of total arsenic and abio-arsenic in foods
GB/T 5009.12 Determination of lead in foods
GB/T 5009.15 Determination of cadmium in foods
GB/T 5009.161 Determination of organophosphorus pesticide multiresidues in animal foods
GB/T 5009.22 Determination of aflatoxin B1 in foods
GB/T 5009.28 Determination of sacchar in sodium in foods
GB/T 5009.29 Determination of sorbic acid and benzioc acid in foods
GB/T 5009.33 Determination of nitrite and nitrate in foods
GB/T 5009.37 Method for analysis of hygienic standard of edible oils
GB/T 5009.54 Method for analysis of hygienic standard of picked vegetables
GB/T 5009.97 Determination of sodium cyclamate in foods