T/NSFST 0002-2025 Active Group standards

T/NSFST 0002-2025 Ningxia Cool-Climate Vegetables Fresh-Cut Products - Quality Group Standard for Stem Vegetables

T/NSFST 0002-2025 Ningxia cool and cool vegetable fresh cut vegetables group standard for root vegetables

Publish Date: 2025-06-30 Implement Date: 2025-08-30 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/NSFST 0002-2025

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Vegetables and their products

Publish Date: 2025-06-30

Implement Date: 2025-08-30

Scope

Main Technical Content: 4 Technical Requirements: - The production environment should comply with the requirements of NY/T 391. - The production process should comply with the provisions of NY/T 1529. - Sensory Requirements: The sensory quality of the products should meet the requirements specified in Table 1. **Table 1: Sensory Requirements and Inspection Methods for Different Types of Tuber Vegetables** | Vegetable Type | Inspection Methods | |-----------------|-------------------| | Radish | The same variety or similar varieties; possess the unique color and flavor of the variety; have fresh, normal flesh without abnormalities; fresh, clean, free from foreign substances; no bolting; no rotting, pests, black skin, black core, moldy core, or frost damage. Variety characteristics, maturity, freshness, cleanliness, rotting, cracking, frost damage, deformities, pests and mechanical damage should be visually inspected; if pest symptoms are not obvious but suspected, the vegetables should be cut open for inspection; and odor should be identified by olfactory methods. | Yam | The same variety or similar varieties; fresh, clean, intact, free from rotting or spoilage; white in cross-section; no cracks; no abnormal external moisture; no odor; no damage caused by pests or diseases. | Potato | The same variety or similar varieties; intact, free from rotting or spoilage; no frost damage, black core, sprouting, or green potatoes; no severe deformities or damage; no abnormal external moisture; no odor. **Hygiene Indicators**: - Should comply with national food safety standards and related regulations, as well as the requirements specified in Table 2. - Table 2: Hygiene Indicator Items and Standards (mg/kg) | Indicator | Standard (mg/kg) | Test Method | |-----------------|-------------------| | Total arsenic (as As) | ≤ 0.1 | GB 5009.11-2024 | | Total mercury (as Hg) | ≤ 0.01 | GB 5009.17-2021 | | Lead (as Pb) | ≤ 0.1 | GB 5009.12-2