T/SCSSX 16.0-2025 EvaluationStandardsforAdvantageousandDistinctiveFoodProductionAreasin SichuanProvince

Scope

4. Basic Principles 4.1 Scientificity and Systematicness The evaluation content and indicator system should be scientifically reasonable, systematic, and comprehensive, fully reflecting the development level of food production areas, and guiding these areas to develop in the direction of high quality, high efficiency, and sustainability. 4.2 Combination of Quantitative and Qualitative Evaluation The evaluation content and indicator system should primarily use quantitative indicators, supplemented by necessary qualitative evaluations, to ensure that the evaluation results are measurable and comparable. 4.3 Objectivity, Fairness, and Public Participation The evaluation work should maintain objectivity and independence, conduct in-depth research, and be based on facts. It should guide social forces from all walks of life to participate in the evaluation of food production areas, and the evaluation results should be made public to the whole society. 4.4 Principles of Differentiation and Inclusiveness Small and medium-sized enterprises are allowed to retain local characteristics in formulations and processes, and are not required to implement enterprise standards. For enterprises in remote areas (such as the Three States regions), the standards can be relaxed to meet local or group standards.

Development Information

Related Standards