NY/T 1042-2014
Green food.Nut (English Version)

Standard No.
NY/T 1042-2014
Language
Chinese, Available in English version
Release Date
2014
Published By
Professional Standard - Agriculture
Status
 2017-10
Replace By
NY/T 1042-2017
Latest
NY/T 1042-2017
Replace
NY/T 1042-2006
Scope
This standard specifies the classification, requirements, inspection rules, marking and labeling, packaging, transportation and storage of green food nuts. This standard applies to green food walnuts, pecans, hazelnuts, torreya, cashew nuts, pine nuts, almonds, pis achios, almonds (almonds), macadamia nuts (macadamia nuts), abalone nuts, chestnuts, acorns, ginkgo, gorgon fruit ( Rice), lotus seeds, water chestnuts and other fresh or dried nuts and their kernels are also suitable for original nut products made with nuts as the main raw material without adding auxiliary materials through boiling, steaming and other processes; it is not suitable for nut baking. Fried products.

NY/T 1042-2014 Referenced Document

  • GB 14881 National Food Safety Standards General Hygienic Practices for Food Production
  • GB 16326-2005 Hygienic standard for nut
  • GB 4789.15 National Food Safety Standard Food Microbiological Examination Mold and Yeast Count*， 2016-10-19 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 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)
  • GB/T 18979 Determination aflatoxins content in food--Cleanup by immunoaffinity chromatogaphy and determination by high-performance liquid chromatigraphy and fluorometer
  • GB/T 191 Packaging.Pictorial marking for handling of goods
  • GB/T 23380 Determination of carbendazim residues in fruits and vegetables.HPLC method
  • GB/T 5009.146 Determination of organochlorines and pyrethroid pesticide multiresidues in vegetable foods
  • GB/T 5009.20 Determination of organophosphorus pesticide residues in foods
  • GB/T 5009.34 Determination of sulphite in foods
  • GB/T 5009.37 Method for analysis of hygienic standard of edible oils
  • JJF 1070 Measurement and Inspection Rules for Net Content of Quantitatively Packaged Commodities*， 2024-04-09 Update
  • 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 391 Environmental quality of green food production areas*， 2021-05-07 Update
  • NY/T 392 Guidelines for the Use of Green Food Food Additives*， 2023-02-17 Update
  • NY/T 658 Green food.Guideline on packaging*， 2015-05-21 Update

NY/T 1042-2014 history

Green food.Nut


Copyright ©2024 All Rights Reserved