4.1 Requirements for raw materials and excipients 4.2 Sensory indicators and test methods 4.3 Physical and chemical indicators and test methods 4.4 Contaminant limits and test methods 4.5 Microbial indicators 4.6 Maximum residue limits of pesticides and maximum residue limits of veterinary drugs in food 4.7 Food additives and food nutritional supplements 4.8 Net content and Test method 4.9 Hygiene requirements for production and processing processes