T/AFFI 042-2023 Herb sauce

Scope

Main Technical Content: 1 Scope This standard applies to edible honeysuckle sauce made from Xinjiang honeysuckle as the raw material, added with white sugar and/or other additives, and processed through washing, crushing, ingredient mixing, and packaging. This document specifies the relevant terms and definitions, technical requirements, and basic labeling requirements for honeysuckle sauce. The standard applies to prepackaged and non-quantitative packaged products that meet the definition in Clause 3.1. 2 Normative References The content of the following documents is an integral part of this document through normative references. Among them, the referenced documents with a specified date only apply to the version corresponding to that date. The latest version (including all amendment sheets) of the unspecified date referenced documents applies to this document. - GB/T 5009.11: Determination of Total Arsenic and Inorganic Arsenic in Food - GB/T 5009.12: Determination of Lead in Food - GB/T 10786: Inspection Methods for Canned Food - GB/T 10782: General Quality Standards for Candied Fruit - GB 2762: National Food Safety Standard - Limits of Contaminants in Food - GB 2760: National Food Safety Standard - Standards for Food Additives - GB 4789.2: National Food Safety Standard - Microbiological Examination of Food - Determination of Total Coliform Count - GB 4789.3: National Food Safety Standard - Microbiological Examination of Food - Counting of Coliform Bacteria - GB 5749: Sanitary Standards for Drinking Water - GB 7718: National Food Safety Standard - General Labeling Requirements for Prepackaged Food - GB 13104: National Food Safety Standard - Sugars - GB 14881: National Food Safety Standard - General Hygiene Standards for Food Production - GB 28050: National Food Safety Standard - General Nutrition Labeling Requirements for Prepackaged Food - GB 29921: National Food Safety Standard - Limits of Pathogenic Bacteria in Food - JJF

Development Information

Related Standards