T/CFNA 6101-2020 Active Group standards

T/CFNA 6101-2020 Sichuan pepper

T/CFNA 6101-2020

Publish Date: 2020-12-31 Implement Date: 2021-03-01 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/CFNA 6101-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food fermentation and brewing

ICS Name: Spices and seasonings

Publish Date: 2020-12-31

Implement Date: 2021-03-01

Scope

Scope: This standard specifies the product classification, quality indicators, test methods, inspection rules, packaging, marking, and storage and transportation requirements for dried chili peppers and chili pepper powder products. This standard applies to the quality evaluation and trade agreements for chili peppers and chili pepper powder products. Main technical content: The provisions of the following documents are incorporated into this standard by reference. For un-dated referenced documents, the latest version shall apply to this standard. GB 2762 - National Food Safety Standard: Limits of Contaminants in Food GB 2763 - National Food Safety Standard: Maximum Residue Limits of Pesticides in Food GB 4789.1-2016 - National Food Safety Standard: Microbiological Examination of Food - General Principles GB 4789.2-2016 - National Food Safety Standard: Microbiological Examination of Food - Determination of Total Coliform Count GB 4789.3-2016 - National Food Safety Standard: Microbiological Examination of Food - Counting of Escherichia coli GB 4789.4-2016 - National Food Safety Standard: Microbiological Examination of Food - Salmonella Testing GB 5009.3 - National Food Safety Standard: Determination of Water Content in Food GB 5009.4 - National Food Safety Standard: Determination of Ash Content in Food GB 5009.12 - National Food Safety Standard: Determination of Lead in Food GB 7718 - National Food Safety Standard: General Principles of Labeling for Prepackaged Foods GB/T 6005-2008 - Test Sieves - Basic Dimensions of Sieve Holes in Metal Wire Woven Nets, Perforated Plates, and Electroformed Thin Plates GB/T 12729.1 - Spices and Seasonings - Names GB/T 12729.2 - Spices and Seasonings - Sampling Methods GB/T 12729.3 - Spices and Seasonings - Preparation of Powder Samples for Analysis GB/T 12729.5 - Spices and Seasonings - Determination of Foreign Matter Content GB/T 15691 - General Technical Conditions for Spices and Seasonings GB/