DB44/ 129-2002 (English Version) PDF

Standard No.: DB44/ 129-2002
Language: Chinese, Available in English version
Release Date: 2002
Published By: Guangdong Provincial Standard of the People's Republic of China
Latest: DB44/ 129-2002

Scope: This standard specifies the requirements and test methods for olive vegetables. Inspection rules, signs, labels, instructions for use, packaging, transportation, storage, etc. This standard applies to olive vegetables that are pickled and boiled with green olives, mustard greens, and edible vegetable oil as the main raw materials.

DB44/ 129-2002 Referenced Document

GB 15197 Hygienic standard of refined oil
GB 2760 National Food Safety Standards Standards for the Use of Food Additives*， 2024-02-08 Update
GB 4789.3 National Food Safety Standard Food Microbiology Determination Coliform Bacteria Count*， 2017-06-23 Update
GB 4789.4 National Food Safety Standards Food Microbiology Testing Salmonella Testing*， 2024-02-08 Update
GB 4789.5 National Food Safety Standard Microbiological Examination of Food Hygiene - Examination of Shigella *， 2012-05-17 Update
GB 5296.1 Instructions for use of products of consumer interest.Part 1:General principles*， 2012-12-31 Update
GB 5461 "Edible Salt" Amendment No. 2*， 2004-07-21 Update
GB 7718 Questions and Answers on "General Rules for the Labeling of Prepackaged Foods" (Revised Edition)*， 2012-04-20 Update
GB/T 5009.11-1996 Determination method of total arsenic in food
GB/T 5009.12-1996 Determination method of lead in food
GB/T 5009.22-1996 Determination method of aflatoxin B1 in food
GB/T 5009.33-1996 Determination method of nitrite and nitrate in food
SB/T 10213 Physical and chemical test methods for pickled vegetables
SB/T 10214 Inspection rules for pickled vegetables