NY/T 1531-2007 (English Version) PDF

Scope: This standard specifies the technical requirements for tomato paste processing terms and definitions, factory environment, factory buildings and facilities, equipment, production processes, hygiene management, quality management, labeling, etc. This standard applies to the processing of processed tomatoes as raw materials, including cleaning, beating, peeling, seeding, concentration, sterilization, and aseptic canning.

NY/T 1531-2007 Referenced Document

GB 14881 National Food Safety Standards General Hygienic Practices for Food Production*， 2013-05-24 Update
GB 50073 Code for design of clean room*， 2013-01-28 Update
GB 5749 Hygienic Standards for Drinking Water*， 2022-03-15 Update
GB 7718 Questions and Answers on "General Rules for the Labeling of Prepackaged Foods" (Revised Edition)*， 2012-04-20 Update
GB/T 4789.26 Microbiological examination of food hygiene Examination of commercial sterilization of canned food
NY/T 956 Tomato paste
SN/T 0400.2 Import and export canned food inspection regulations part 2: Raw and auxiliary materials*， 2016-01-01 Update
SN/T 0400.5 Rules for inspection of canned food for import and export--Part 5: Filling and seaming
SN/T 0400.6 Rules for inspection of canned food for import and export--Part 6: Thermal processing
SN/T 0400.9 Rules for inspection of canned food for import and export--Part 9: Label
SN/T 1036 Rule for the inspection of tomato paste for export