T/CFNA 6103-2020 Active Group standards

T/CFNA 6103-2020 Chinese cassia bark

Publish Date: 2020-12-31 Implement Date: 2021-03-01 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/CFNA 6103-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food fermentation and brewing

ICS Name: Spices and seasonings

Publish Date: 2020-12-31

Implement Date: 2021-03-01

Scope

Main technical content: The provisions in the following documents are incorporated into this standard by reference. For any unmarked reference documents, the latest version thereof shall apply to this standard. GB 2762 - National Food Safety Standard - Limits of Contaminants in Food GB 2763 - National Food Safety Standard - Maximum Residue Limits of Pesticides in Food GB 5009.3-2016 - National Food Safety Standard - Determination of Moisture in Food GB 5009.4 - National Food Safety Standard - Determination of Ash in Food GB 9683 - Hygiene Standard for Composite Food Packaging Bags GB 29921 - National Food Safety Standard - Limits of Pathogenic Bacteria in Food GB/T 12729.1 - Spices and Seasonings - Names GB/T 12729.2 - Spices and Seasonings - Sampling Methods GB/T 12729.5 - Spices and Seasonings - Determination of Foreign Matter Content GB/T 15691 - General Technical Conditions for Spices and Seasonings GB/T 30385 - Determination of Volatile Oil Content in Spices and Seasonings T/CFNA 6512 - Method for Detection of Sulfur Dioxide Residues in Spices and Seasonings