T/GBAS 16.2-2022 Safety base requirements for vegetables Part 2: Leafy vegetables

Scope

Scope: This document specifies the basic safety requirements for leafy vegetables, including terms and definitions, safety indicators, and testing methods. This document is applicable to the production and operation of leafy vegetables. Main technical content: This document is applicable to the production and operation of leafy vegetables. The main body of this document includes five parts: scope, normative reference documents, terms and definitions, safety indicators, and testing methods. The main technical content is formulated to meet the mandatory national food safety standards. By comparing the provisions of national food safety standards, industry announcements, regulations of the Hong Kong Special Administrative Region, and administrative regulations of the Macao Special Administrative Region, while ensuring the rigor and scientificity of technical indicators, the safety indicators such as pollutants, fungal toxins, microorganisms, and pesticide and veterinary drug residues are comprehensively selected to meet the limit requirements of the three regions as the basic safety standards. The use of food additives must meet the relevant standard requirements of the sales area. Where testing methods are specified for safety indicators, they shall be carried out in accordance with the prescribed methods. If no testing methods are given, testing methods that can meet the limit requirements in terms of detection limits and quantitative limits shall be adopted in the order specified in this document. Ultimately, a basic safety standard system that is coordinated and complementary to the relevant laws and regulations and other standards of the three regions and meets the technical requirements of the three regions shall be formed.

Development Information

Same series standard

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