This standard specifies the classification, requirements, inspection rules, 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 1042-2017 Referenced Document
GB 14881 National Food Safety Standards General Hygienic Practices for Food Production
GB 4789.1 National Food Safety Standard General Rules for Microbiological Inspection of Food
GB 4789.3 National Food Safety Standard Food Microbiology Determination Coliform Bacteria Count*, 2017-06-23 Update