This standard specifies the technical requirements, inspection rules, signs and labels, packaging, transportation and storage of green food root vegetables. This standard applies to green food root vegetables, including radis , four-season radis , carrot, rutabagas, parsnips, root lettuce, salsify, black salsify, burdock, platycodon, horseradis , celeriac, etc.
NY/T 745-2012 Referenced Document
GB 5009.12 National Food Safety Standard Determination of Lead in Food*, 2023-09-06 Update
GB/T 23379 Determination of imidacloprid residues in fruits,vegetables and teas.High performance liquid chromatographic method
GB/T 23380 Determination of carbendazim residues in fruits and vegetables.HPLC method
GB/T 5009.147 Determination of diflubenzuron residues in vegetable foods
NY/T 1055 Green food.Rules for product inspection*, 2015-05-21 Update
NY/T 1056 Green food storage and transportation guidelines*, 2021-05-07 Update
NY/T 1741 Vegetables nomenclature and computer coding
NY/T 391 Environmental quality of green food production areas*, 2021-05-07 Update
NY/T 658 Green food.Guideline on packaging*, 2015-05-21 Update
NY/T 761 Pesticide multiresidue screen methods for determination of organophosphorus pesticides, organochlorine pesticides, pyrethroid pesticides and carbamate pesticedes in vegetables and fruits