NY/T 754-2011
Green food.Egg and egg product (English Version)
- Standard No.
- NY/T 754-2011
- Language
- Chinese, Available in English version
- Release Date
- 2011
- Published By
- Professional Standard - Agriculture
- Status
- 2021-11
- Replace By
- NY/T 754-2021
- Latest
- NY/T 754-2021
- Replace
- NY/T 754-2003
- Scope
- This standard specifies the terms and definitions, requirements, inspection methods, inspection rules, signs, labels, packaging, transportation and storage of green food eggs and egg products. This standard applies to green food eggs and egg products (fresh eggs, preserved eggs, brais d eggs, salted eggs, salted egg yolks, spoiled eggs, pasteurized iced whole eggs, iced egg yolks, iced egg whites, pasteurized whole egg powder, egg yolk powder , egg white slices, pasteurized whole egg liquid, pasteurized egg white liquid, pasteurized egg yolk liquid, fresh whole egg liquid, fresh egg yolk liquid and fresh egg white liquid, etc.).
NY/T 754-2011 Referenced Document
- GB 2749 National Food Safety Standard Eggs and Egg Products*， 2015-11-13 Update
- GB 4789.10 National Food Safety Standard Food Microbiology Test Staphylococcus aureus Test*， 2016-12-23 Update
- GB 4789.2 National Food Safety Standard Food Microbiological Inspection Determination of Total Bacterial Colony*， 2022-06-30 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 5009.12 National Food Safety Standard Determination of Lead in Food*， 2023-09-06 Update
- GB 5009.3 National Food Safety Standard Determination of Moisture in Food*， 2016-08-31 Update
- GB 5009.5 National food safety standard Determination of protein in food*， 2016-12-23 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 12457 Determination of sodium chloride in foods
- GB/T 191 Packaging.Pictorial marking for handling of goods
- GB/T 20759 Method for the determination of sixteen sulfonamide residues in livestock and poultry muscles LC-MS-MS method
- GB/T 4789.11 Microbiological examination of food hygiene Examination of streptococcus hemolyticus
- 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 5009.123 Determination of chromium 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 5009.19 Determination of organochlorine pesticide multiresidues in foods
- GB/T 5009.47 Method for analysis of hygienic standard of egg and egg products
- GB/T 5009.6 Determination of fat in foods
NY/T 754-2011 history
- 2021 NY/T 754-2021 Green food eggs and egg products
- 2011 NY/T 754-2011 Green food.Egg and egg product
- 2003 NY/T 754-2003 Green food.Egg and egg product
NY/T 754-2011 Green food.Egg and egg product was changed to NFPA 54H-2015 National Fuel Gas Code Handbook (NINTH EDITION).
