T/GBAS 16.1-2022 Safety Basic Requirements for Vegetables Part 1: Cruciferous Vegetables

Scope

Scope: This document specifies the basic safety requirements, terminology and definitions, safety indicators, and testing methods for cruciferous vegetables. This document is applicable to the production and operation of cruciferous vegetables. Main technical content: This document is applicable to the production and operation of cruciferous vegetables. The main body of this document includes five parts: scope, normative reference documents, terminology 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 rigorousness 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 limits of the three regions as the basic safety standards. The use limits of food additives shall meet the relevant standards of the sales area. Where testing methods are specified for safety indicators, they shall be carried out in accordance with the specified 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 used in the order specified in this document. Ultimately, a basic safety standard system that is coordinated and complementary to the relevant laws and regulations of the three regions and other standards, and whose technical requirements also meet the provisions of the three regions, shall be formed.

Development Information

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