T/LTXH 058-2023 Chili Product Standards

Scope

Scope: This standard specifies the terms and definitions, technical requirements, inspection rules, and packaging, transportation, and storage of "Tianfu Hetao" chili peppers. This standard applies to fresh chili peppers that have obtained the "Tianfu Hetao" certification. Main technical content: The following documents are essential for the application of this document. For all referenced documents with a specified date, only the version dated that date applies to this document. For all referenced documents without a specified date, the latest version (including all amendment sheets) applies to this document. GB 5009.12 National Food Safety Standard: Determination of Lead in Food GB/T 5009.15 Determination of Cadmium in Food GB/T 5009.102 Determination of Chlorpyrifos Pesticide Residues in Plant-Based Foods GB 7718 National Food Safety Standard: General Principles for the Labeling of Prepackaged Foods NY/T 391 Technical Conditions for the Environmental Quality of Green Food Production Areas NY/T 658 General Guidelines for Green Food Packaging NY/T 761 Determination of Organophosphorus, Organochlorine Pyrethroids, and Carbamates Pesticide Residues in Vegetables and Fruits NY/T 1055 Inspection Rules for Green Food Products NY/T 1056 Storage and Transportation Guidelines for Green Food NY/T 1275 Determination of Imidacloprid Residues in Vegetables and Fruits NY/T 1680 Determination of Four Benzimidazole Pesticide Residues in Vegetables and Fruits by Liquid Chromatography

Development Information

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