NY/T 1889-2010
Green food-Roasted food (English Version)
- Standard No.
- NY/T 1889-2010
- Language
- Chinese, Available in English version
- Release Date
- 2010
- Published By
- Professional Standard - Agriculture
- Status
- 2017-10
- Replace By
- NY/T 1889-2017
- Latest
- NY/T 1889-2021
- Scope
- This standard specifies the terms and definitions, requirements, test methods, inspection rules, signs and labels, packaging, transportation and storage of green food baked foods. This standard applies to green food baked foods, excluding baked foods using peanuts or sesame as raw materials.
NY/T 1889-2010 Referenced Document
- GB/T 191 Packaging.Pictorial marking for handling of goods
- GB/T 4789.10 Microbiological examination of food hygiene.Detection of Staphylococcus aureus
- GB/T 4789.15 Microbiological examination of food hygiene Enumeration of molds and yeasts
- 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 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 5009.18 Determination of fluorine in foods
- GB/T 5009.22 Determination of aflatoxin B1 in foods
- GB/T 5009.28-2003 Determination of sacchar in sodium in foods
- GB/T 5009.3 Determination of moisture in foods
NY/T 1889-2010 history
- 2021 NY/T 1889-2021 Green food baked food
- 2017 NY/T 1889-2017 Green food.Roasted food
- 2010 NY/T 1889-2010 Green food-Roasted food
