NY/T 1710-2009
Green food.Aquatic flavouring (English Version)
- Standard No.
- NY/T 1710-2009
- Language
- Chinese, Available in English version
- Release Date
- 2009
- Published By
- Professional Standard - Agriculture
- Status
- 2021-01
- Replace By
- NY/T 1710-2020
- Latest
- NY/T 1710-2020
- Scope
- This standard specifies the terms and definitions, requirements, test methods, inspection rules, labels, signs, packaging, transportation and storage of green food and aquatic condiments. This standard applies to green food aquatic condiments, including oyster sauce, fis sauce, shrimp paste, shrimp oil and seafood powder seasonings and other products.
NY/T 1710-2009 Referenced Document
- 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 4789.10 Microbiological examination of food hygiene.Detection of Staphylococcus aureus
- GB/T 4789.2 Microbiological examination of food hygiene.Aerobic plate count
- GB/T 4789.3 Microbiological examination of food hygiene.Enumeration of coliforms
- GB/T 4789.4 Microbiological examination of food hygiene. Examination of Salmonella
- GB/T 4789.5 Microbiological examination of food hygiene Examination of shigella
- GB/T 4789.7 Microbiological examination of food hygiene. Examination of Vibrio parahaemolyticus
- GB/T 5009.11 Determination of total arsenic and abio-arsenic in foods
- GB/T 5009.12 Determination of lead in foods
- GB/T 5009.15 Determination of cadmium in foods
- GB/T 5009.17 Determination of total mercury and organic-mercury in foods
- GB/T 5009.190 Determination of indicator polychlorinated biphenyls in foods
- GB/T 5009.191 Determination of chloropropanols in foods
- GB/T 5009.29 Determination of sorbic acid and benzioc acid in foods
- GB/T 5009.3 Determination of moisture in foods
- GB/T 5009.39 Method for analysis of hygienic standard of soybean sauce
- GB/T 5009.44 Method for analysis of hygienic standard of meat and meat products
- GB/T 5009.5 Determination of protein in foods
- JJF 1070 Measurement and Inspection Rules for Net Content of Quantitatively Packaged Commodities*， 2024-04-09 Update
- NY/T 392 Guidelines for the Use of Green Food Food Additives*， 2023-02-17 Update
NY/T 1710-2009 history
- 2020 NY/T 1710-2020 Green food and aquatic products condiments
- 2009 NY/T 1710-2009 Green food.Aquatic flavouring
