NY/T 393-2020
Guidelines for the use of pesticides in green food (English Version)

Standard No.: NY/T 393-2020
Language: Chinese, Available in English version
Release Date: 2020
Published By: Professional Standard - Agriculture CN / NY
Latest: NY/T 393-2020
Replace: NY/T 393-2013

Introduction

Background of Standard Revision and Technological Evolution

As an important technical specification for green food production, NY/T 393-2020 reflects my country's latest requirements for sustainable development of agriculture and quality and safety of agricultural products. Compared with the 2013 edition, this revision mainly responds to the following technological developments:

Revision dimensions	2013 edition	2020 edition	Technical significance
Definition of pesticide	Not clearly defined	New clause 3.3	Regulate the boundaries of terminology use
Principles of prevention and control	Physical prevention and control is given priority	Emphasis on integrated management	In line with the IPM concept
List management	Static list	Dynamic adjustment mechanism	Adapting to regulatory changes

Analysis of key changes

1. Structural adjustment of pesticide list

Among the AA-level permitted biological pesticides:

Streptomycin sulfate was removed due to resistance risk
Plant attractants such as Vetiver were added
Growth regulators such as Ethanol and Hydroxyethyl Ethanol were added

2. Upgrade of residue requirements

Chapter 7 clearly stipulates:

"The pesticide residue amount shall comply with the requirements of GB 2763 and relevant green food product standards, and shall not exceed the residue limit of the pesticide"

Implementation suggestions

Compliance operation process

Refer to Appendix A to establish a dynamic pesticide list
Biological control measures in Table A.1 should be used preferentially
When using chemical pesticides, the model and calibration data of the application equipment should be recorded

NY/T 393-2020 Referenced Document

GB/T 1.1 Directives for standardization—Part 1: Rules for the structure and drafting of standardizing documents

NY/T 393-2020 history

2020 NY/T 393-2020 Guidelines for the use of pesticides in green food
2013 NY/T 393-2013 Green food.Guideline for application of pesticide
2000 NY/T 393-2000 Green food.Pesticide application guideline

Guidelines for the use of pesticides in green food

Topics on standards and specifications

Green New Pesticides Green Agricultural Preparations green pesticide Guidelines for use Guidelines for use pesticide use

Standard and Specification

BS EN 15662:2018 Foods of plant origin. Multimethod for the determination of pesticide residues using GC- and LC-based analysis following acetonitrile extraction/partitioning and clean-up by dispersive SPE. Modular QuEChERS-method CAC/GL 90-2017 Guidelines on performance criteria for methods of analysis for the determination of pesticide residues in food and feed GB 2763-2019 National food safety standard—Maximum residue limits for pesticides in food GB 2763-2016 National food safety standard-- Maximum residue limits for pesticides in food GSO CAC/GL 90:2021 Guidelines on Performance Criteria for Methods of Analysis for the Determination of Pesticide Residues in Food and Feed UNI EN 18082:2026 Foods of animal origin - Multimethod for the determination of pesticide residues using LC-based analysis following acetonitrile extraction/partitioning and clean-up by dispersive SPE GB 2763-2014 National food safety standard.Maximum residue limits for pesticides in food GB 2763-2012 National food safety standard.Maximum residue limits for pesticides in food PD CEN/TR 16699:2014 Foodstuffs - Determination of pesticide residues by GC-MS/MS - Tandem mass spectrometric parameters SN-CEN/TR 16699:2014 Foodstuffs — Determination of pesticide residues by GC-MS/MS — Tandem mass spectrometric parameters

NY/T 393-2020Guidelines for the use of pesticides in green food (English Version)