T/CFNA 6113-2020 Active Group standards

T/CFNA 6113-2020 Black pepper

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 6113-2020

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 un-dated referenced documents, the latest version shall apply to this standard. ISO 959-1: Pepper (Piper Nigrum L.), whole or ground specification—Part 1: Black pepper IDTGB 2760: National Food Safety Standard for Food Additives GB 2761: National Food Safety Standard for Fungal Toxins in Food GB 2762: National Food Safety Standard for Contaminants in Food GB 2763: National Food Safety Standard for Maximum Residue Limits of Pesticides in Food GB 5009.3: National Food Safety Standard for Determination of Moisture in Food GB 5009.4: National Food Safety Standard for Determination of Ash in Food GB 9683: Hygiene Standard for Composite Food Packaging Bags GB 7718: National Food Safety Standard for General Labeling of Prepackaged Foods GB/T 7901-2018: Black Pepper GB/T 12729.1: Names of Spices and Seasonings GB/T 12729.2: Sampling Methods for Spices and Seasonings GB/T 12729.3: Preparation of Powder Samples for Analysis of Spices and Seasonings GB/T 12729.4: Determination of Grinding Fineness of Spices and Seasonings (Manual Sieve Method) GB/T 12729.5: Determination of Foreign Matter Content in Spices and Seasonings GB/T 12729.12: Determination of Non-Volatile Ether Extracts in Spices and Seasonings GB/T 12729.13: Determination of Impurities in Spices and Seasonings GB/T 15691: General Technical Conditions for Spices and Seasonings GB/T 17528: Determination of Piperine Content by High-Performance Liquid Chromatography GB/T 30385: Determination of Volatile Oil Content in Spices and Seasonings T/CFNA 6506: Determination of Crude Fiber Content in Spices and Seasonings T/CFNA 6511: Density Testing of Spices and Seasonings T/CFNA 6512: Light-weight Fruit Detection in Pepper