T/HYXHJA 001-2020 Active Group standards

T/HYXHJA 001-2020 Hanyuan pepper

Publish Date: 2020-08-10 Implement Date: 2020-09-01 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/HYXHJA 001-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food

ICS Name: Spices and seasonings

Publish Date: 2020-08-10

Implement Date: 2020-09-01

Scope

Scope: This standard specifies the terms and definitions, requirements, test methods, inspection rules, marking, labeling, packaging, transportation, and storage requirements for Han Yuan pepper. This standard applies to the quality evaluation, inspection, and trade of Han Yuan pepper; Main technical content: 1. Terms and definitions define "Han Yuan pepper". 2. Requirements stipulate the grading of Han Yuan pepper, sensory indicators for fresh pepper, sensory indicators for dried pepper, physicochemical indicators for fresh pepper, physicochemical indicators for dried pepper, hygiene indicators for fresh pepper, hygiene indicators for dried pepper, net content and allowable shortages, etc. 3. Test methods stipulate sampling methods and sample preparation methods, as well as methods for sensory testing, physicochemical indicators, and hygiene indicators. 4. Inspection rules stipulate batching, sampling, factory inspection, type inspection, and determination rules. 5. Marking, packaging, transportation, and storage stipulate requirements for marking, packaging, transportation, and storage.