NY/T 900-2016
Green food.Fermented condiment (English Version)

Standard No.

NY/T 900-2016

Language

Chinese, Available in English version

Release Date

2016

Published By

Professional Standard - Agriculture

Latest

NY/T 900-2016

Replace

NY/T 900-2007

Scope

This standard specifies the classification, requirements, inspection rules, labeling, packaging, transportation and storage of green food fermented condiments. This standard applies to green food soy sauce, vinegar, brewing sauce, fermented bean curd, tempeh, natto and their products produced by fermentation methods.

NY/T 900-2016 Referenced Document

• GB 14881 National Food Safety Standards General Hygienic Practices for Food Production
• GB 18186-2000 Fermented soy sauce
• GB 18187-2000 Fermented vinegar
• GB 4789.1 National Food Safety Standard General Rules for Microbiological Inspection of Food*， 2016-12-23 Update
• GB 4789.10-2016 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 4789.3-2016 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 5009.11 National food safety standards Determination of total arsenic and inorganic arsenic in food*， 2024-02-08 Update
• GB 5009.12 National Food Safety Standard Determination of Lead in Food*， 2023-09-06 Update
• GB 5009.121 National Food Safety Standard Determination of Dehydroacetic Acid in Food
• GB 5009.141 Determination of Allura Red in National Food Safety Standard Food
• GB 5009.191-2016 Determination of content of chloropropanol and its fatty acid ester in food safety national standard*， 2017-06-23 Update
• GB 5009.22 Determination of Aflatoxin Group B and Group G in Food Safety National Standard Food*， 2017-06-23 Update
• GB 5009.233 Determination of free mineral acid in vinegar in national food safety standard
• GB 5009.234 Determination of Ammonium Salt in Food Safety National Standard Food
• GB 5009.235 Determination of Amino Acid Nitrogen in Food Safety National Standard Food
• GB 5009.252 Determination of levulinic acid in food according to the national food safety standard
• GB 5009.28 Determination of Benzoic Acid, Sorbic Acid and Sodium Saccharin in Food Safety National Standard Food*， 2016-12-23 Update
• GB 5009.3 National Food Safety Standard Determination of Moisture in Food
• GB 5009.31 Determination of Parabens in Food in National Food Safety Standards
• GB 5009.35 National Food Safety Standard Determination of Synthetic Colorants in Foods*， 2023-09-06 Update
• GB 5009.5 National food safety standard Determination of protein in food*， 2016-12-23 Update
• GB 5009.7 Determination of reducing sugar in food in national food safety standard*， 2017-03-01 Update
• GB 5009.97 National Food Safety Standard Determination of Cyclohexyl Sulfamate in Foods*， 2023-09-06 Update
• GB 7718 Questions and Answers on "General Rules for the Labeling of Prepackaged Foods" (Revised Edition)
• GB 8953 National Food Safety Standard Hygienic Standards for Soy Sauce Production*， 2018-06-21 Update
• GB 8954 National Food Safety Standard Hygienic Specifications for Production of Vinegar*， 2016-12-23 Update
• GB/T 191 Packaging.Pictorial marking for handling of goods
• GB/T 5009.140 Determination of acesulfame K in beverages
• GB/T 5009.39 Method for analysis of hygienic standard of soybean sauce
• GB/T 5009.40 Method for analysis of hygienic standard for grain paste
• GB/T 5009.41 Method for analysis of hygienic standard of vinegar
• GB/T 5009.52 Method for analysis of hygienic standard of fermented been products
• 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
• 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
• SB/T 10170-2007 Fermented bean curd
• SB/T 10417 Method for determination of β-acetylpropionic acid in soy sauce

NY/T 900-2016 history

• 2016 NY/T 900-2016 Green food.Fermented condiment
• 2007 NY/T 900-2007 Green food.Fermented condiment
• 2005 NY/T 900-2004 Green food Fermented