NY/T 1889-2017
Green food.Roasted food (English Version)

Standard No.

NY/T 1889-2017

Language

Chinese, Available in English version

Release Date

2017

Published By

Professional Standard - Agriculture

Status

Be replaced 2021-11

Replace By

NY/T 1889-2021

Latest

NY/T 1889-2021

Replace

NY/T 1889-2010

Scope

This standard specifies the terms and definitions, requirements, inspection methods, inspection rules, labels, packaging, transportation and storage of green food baked and fried foods. This standard applies to green food baked foods, and does not apply to fried foods using peanuts or sesame as raw materials.

NY/T 1889-2017 Referenced Document

• GB 14881 National Food Safety Standards General Hygienic Practices for Food Production
• GB 4789.15 National Food Safety Standard Food Microbiological Examination Mold and Yeast Count
• 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 5009.11 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 5009.15 National Food Safety Standard Determination of Cadmium in Foods*， 2023-09-06 Update
• GB 5009.17 Determination of total mercury and organic mercury in food according to the national food safety standard*， 2021-09-07 Update
• GB 5009.22 Determination of Aflatoxin Group B and Group G in Food Safety National Standard Food*， 2017-06-23 Update
• GB 5009.227 National Food Safety Standard Determination of Peroxide Value in Foods*， 2023-09-06 Update
• GB 5009.229 Determination of acid value in food in national food safety standard
• GB 5009.263 Determination of Aspartame and Alitame in Food Safety National Standard Food
• GB 5009.28 Determination of Benzoic Acid, Sorbic Acid and Sodium Saccharin in Food Safety National Standard Food
• GB 5009.3 National Food Safety Standard Determination of Moisture in Food
• GB 5009.32 Determination of 9 Antioxidants in National Food Safety Standard Food*， 2017-06-23 Update
• GB 5009.34 National Food Safety Standard Determination of Sulfur Dioxide in Food*， 2022-06-30 Update
• GB 5009.35 National Food Safety Standard Determination of Synthetic Colorants in Foods*， 2023-09-06 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/T 191 Packaging.Pictorial marking for handling of goods
• 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 392 Guidelines for the Use of Green Food Food Additives*， 2023-02-17 Update
• NY/T 658 Green food.Guideline on packaging

NY/T 1889-2017 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