T/CFNA 6107-2021 Dehydrated White Onion

Scope

Main technical content: GB 2760 – Food Safety National Standard: Standards for the Use of Food Additives GB 2761 – Food Safety National Standard: Limits for Mycotoxins in Food GB 2762 – Food Safety National Standard: Limits for Contaminants in Food GB 2763 – Food Safety National Standard: Maximum Residue Limits for Pesticides in Food GB 4789.2 – Food Safety National Standard: Microbiological Examination of Food – Determination of Total Coliform Count GB 4789.3 – Food Safety National Standard: Microbiological Examination of Food – Counting of Escherichia coli GB 4789.4 – Food Safety National Standard: Microbiological Examination of Food – Salmonella Testing GB 4789.15 – Food Safety National Standard: Microbiological Examination of Food – Mold and Yeast Count GB 4789.16 – Food Safety National Standard: Microbiological Examination of Food – Morphological Identification of Common Toxin-Producing Molds GB 4789.38 – Food Safety National Standard: Microbiological Examination of Food – Counting of Escherichia coli GB 5009.3 – Food Safety National Standard: Determination of Water Content in Food GB 5009.4 – Food Safety National Standard: Determination of Ash Content in Food GB 5009.11 – Food Safety National Standard: Determination of Total Arsenic and Inorganic Arsenic in Food GB 5009.12 – Food Safety National Standard: Determination of Lead in Food GB 5009.15 – Food Safety National Standard: Determination of Cadmium in Food GB 5009.17 – Food Safety National Standard: Determination of Total Mercury and Organic Mercury in Food GB 7718 – Food Safety National Standard: General Guidelines for Prepackaged Food Labeling GB 9683 – Sanitary Standards for Composite Food Packaging Bags GB/T 12729.1 – Spices and Seasonings – Nomenclature 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/

Development Information

Related Standards