3.1 Requirements for raw and auxiliary materials. 3.2 Sensory requirements. 3.3 Physical and chemical indicators. 3.4 Safety indicators Non-toxic, harmless and non-irritating. 3.5 Net weight and allowable shortage. 4. Hygiene requirements during production and processing. 5 Test methods. 6. Inspection rules, 7 signs and labels. 8Packaging, transportation, storage and shelf life