NY/T 956-2006
Tomato paste (English Version)

Standard No.

NY/T 956-2006

Language

Chinese, Available in English version

Release Date

2006

Published By

Professional Standard - Agriculture

Latest

NY/T 956-2006

Scope

This standard specifies the definition, product classification, codes, requirements, test methods, inspection rules, labeling, packaging, transportation and storage of tomato sauce. This standard applies to tomato sauce made from fresh tomatoes as raw materials, washed, beaten, peeled and seeded, concentrated without adding any seasonings and food additives, sterilized and filled.

NY/T 956-2006 Referenced Document

• GB 2762 GB 2762-2022 national standard for food safety - Limits of pollutants in food*， 2022-06-30 Update
• GB/T 325 Packing containers-Steel drum
• GB/T 4789.15 Microbiological examination of food hygiene Enumeration of molds and yeasts
• GB/T 4789.26 Microbiological examination of food hygiene Examination of commercial sterilization of canned food
• GB/T 5009.11 Determination of total arsenic and abio-arsenic in foods

NY/T 956-2006 history

• 2006 NY/T 956-2006 Tomato paste