Some standard content:
ICS 67. 08. 20
Agricultural Industry Standard of the People's Republic of China
NY/T654—2002
Green food
Chinese cabbage group
Green food--Chinese cabbage group2002-12-30Issued
Ministry of Agriculture of the People's Republic of China
Implemented on 2003-03-01
NY/T654--2002
This standard is proposed by the Ministry of Agriculture of the People's Republic of China. This standard is under the jurisdiction of the Ministry of Agriculture of the People's Republic of China. Former
Drafting units of this standard: China Green Food Development Center, Vegetable Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture (Beijing). Main contributors of this standard: Liu Su, Guo Chunmin, Zhang Dechun, Wang Fuhua, Zhang Zongcheng. 270
1Scope
Green Food
Cabbage Vegetables
NY/T 654--2002
This standard specifies the definition, quality requirements, test methods, inspection rules, marking, packaging, transportation and storage and other technical requirements of green food cabbage vegetables.
This standard applies to cabbage vegetables that have obtained the green food mark, such as Chinese cabbage, Chinese cabbage, Chinese cabbage heart, Chinese cabbage, Chinese cabbage, Chinese cabbage, Chinese cabbage, Chinese cabbage, Japanese mizuna, etc.
2Normative References
The clauses in the following documents become the clauses of this standard through reference in this standard. For any dated referenced document, all subsequent amendments (excluding errata) or revised versions are not applicable to this standard. However, the parties to the agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For any undated referenced document, the latest version shall apply to this standard. GB/T 5009.11 Determination of total chalcanthus in foods GB/T5009.12 Determination of lead in foods GB/T 5009.14 Determination of zinc in foods GB/T5009.15 Determination of potassium in foods Determination of total mercury in foods GB/T5009.17 GB/T 5009.18 Determination of fluorine in foods Hygienic standard analysis methods for vegetables and fruits GB/T 5009, 38 GB6194 Determination of soluble sugars in fruits and vegetables GB6195 Determination of vitamin C content in fruits and vegetables (2,6-dichloroindophenol titration method) GB/T 8855
Sampling method for fresh fruits and vegetables
Plastic turnover box for vegetables
GB/T 8868
GB10469 Determination of crude fiber in fruits and vegetablesGB/T12399 Determination of selenium in foods
Determination of thiophanate-methyl residues in foodsGB/T 14878
GB/T15401 Determination of nitrite and nitrate content in fruits, vegetables and their productsGB/T16340 Determination of chlorpyrifos residues in foodsGB/T17331 Determination of multiple residues of organophosphorus and carbamate pesticides in foodsGB/T17332 Determination of multiple residues of organochlorine and pyrethroid pesticides in foodsNY/T391—2000 Technical conditions for the environment of origin of green foods3 Terms and definitions
The following terms and definitions apply to this standard. 3.1
Green foodgreen food
Safe, high-quality, nutritious food produced in accordance with the principle of sustainable development and in accordance with specific production methods, approved by a specialized agency, and permitted to use the green food logo, pollution-free271
NY/T 654-2002
[NY/T 391-2000, definition 3. 1]
same variety
same variety
Varieties with the same botanical and biological characteristics. 3.3
Colorcolor
The plant surface has the color and luster that the variety should have. 3.4
Freshness
The leaves have a certain luster and moisture, and no wilting occurs. 3.5bzxz.net
Cleanliness
The leaf surface is free of dirt, dust and other pollutants. 3.6
heart rot
The drying phenomenon of the inner leaves of vegetables due to physiological, pathological, environmental and other factors. 3.7
undesirable odor
Undesirable odor and taste caused by cultivation management, pollution or pests and diseases. 3.8
Product damage due to microbial growth. Freezing injury
Tissue freezing at or below freezing point, which cannot be relieved. 3.10
Mechanical injury
mechanical injury
Damage caused by external force.
Disease and pest injurySymptoms caused by pests and diseases.
uniformity
The degree of uniformity of the product in shape and size. 4 Quality requirements
4.1 Environment
The environmental conditions of the production area shall comply with the provisions of NY/T391--2000. 4.2 Sensory organs
The sensory organs shall comply with the provisions in Table 1.
1 The same variety, normal color, freshness, cleanness Table 1 Green food cabbage vegetable sensory requirements Specifications
Specifications are expressed in uniformity. 2 No rot, heartburn, odor, frost damage, pests and diseases and samples of the same specifications shall have a uniformity of ≥85% mechanical damage
Note: Rot, odor and pests and diseases are the main defects. 4.3 Nutritional indicators
The nutritional indicators shall comply with the requirements of Table 2.
NY/T 654---2002
The sample that does not meet the quality requirements in each batch
The unqualified rate by mass shall not exceed 5%
Nutritional index items of green food cabbage vegetables
Vitamin C/(mg/100 g)
Total sugar/(%)
Crude fiber%)
4.4 Hygiene index
Hygiene indexes shall comply with the provisions in Table 3.
3 Hygiene indexes of green food cabbage vegetables
5 Test methods
5.1 Test requirements
5. 1. 1. Detection of quality indicators
Arsenic (measured in As)
Pump (measured in Hg)
Lead (measured in Pb)
Cadmium (measured in Cd)
Chlorine (measured in F)
Acephate
Dimethoate
Fenitrothion
Dichlorvos
Malathion||t t||Chlorpyrifos
Trichlorfon
Quinalphos
Cypermethrin
Deltamethrin
Indicator/(mg/kg)
Not detectable
Variety characteristics, color, freshness, cleanliness, rot, chilling damage, frost damage, pests and diseases, and mechanical damage, etc., shall be identified by visual inspection. If the symptoms of heartburn and pests and diseases are not obvious but there is doubt, the samples shall be cut open for inspection. 5. 1. 2 Determination of uniformity
NY/T 654—2002
Weigh the mass of each sample with a platform scale, and calculate the uniformity by multiplying the average mass of the sample by (1±15%). 5. 2 Testing of nutritional indicators
5.2. 1 Vitamin C
According to GB6195.
5.2.2 Total sugar
According to GB6149.
5.2.3 Crude fiber and maleate
According to GB10469.
5. 3 Determination of hygienic indicators
According to GB/T5009.11.
According to GB/T5009.12.
According to GB/T5009.14.
According to GB/T5009.15.
According to GB/T5009.17.
According to GB/T12399.
According to GB/T5009.18.
5. 3. 8 BHC, DDT, cypermethrin, cypermethrin and cypermethrin shall be implemented in accordance with GB/T17331.
5. 3. 9 Acephate, dimethoate, molluscoxim, malathion, quinalphos, trichlorfon and chlorpyrifos shall be implemented in accordance with GB/T17332.
5.3.10 Larvae-killing
shall be implemented in accordance with GB/T16340.
5. 3. 11 Baishouqing
shall be implemented in accordance with GB/T14878.
5. 3. 12 Carbendazim
shall be implemented in accordance with GB/T5009.38.
5.3.13 Nitrite
shall be implemented in accordance with GB/T15401.
6 Inspection rules
6.1 Inspection classification
6.1.1 Type inspection
Type inspection is a comprehensive assessment of the product, that is, to inspect all the requirements specified in this standard. Type inspection should be carried out in any of the following circumstances:
a) Applying for green food logo or conducting annual sampling inspection of green food; b) Exporting vegetables, product evaluation, national quality supervision agencies or industry authorities have put forward type inspection requirements; 274
c) The results of the two sampling inspections are quite different; d) The production environment has changed significantly due to human or natural factors. 6.1.2 Delivery inspection
NY/T 654—2002
Before each batch of products is delivered, the production unit must conduct delivery inspection. The delivery inspection includes sensory, marking and packaging. Delivery can only be carried out after passing the inspection and attaching the certificate of conformity.
6.2 Batch inspection
Cabbage vegetables of the same origin, different specifications and purchased at the same time are considered as one inspection batch. Cabbage vegetables of the same origin and same specifications in wholesale markets are considered as one inspection batch. Cabbage vegetables from the same purchase channel in farmers' markets and supermarkets are considered as one inspection batch. 6.3 Sampling method
Follow the relevant provisions of GB/T8855. The items filled in the inspection form should be consistent with the actual goods. If they are inconsistent with the actual goods list, the varieties and specifications are unclear, and the packaging containers are seriously damaged, the delivery unit should re-arrange them before sampling. 6.4 Packaging inspection
Packaging inspection should be carried out in accordance with the provisions of Chapter 8. 6.5 Judgment rules
6.5.1 When sampling and inspecting each batch of inspected samples, make various records for samples that do not meet the sensory requirements. If a sample has multiple defects at the same time, select one major defect and calculate it as a defective product. The percentage of non-conforming products is calculated according to formula (1), and the calculation result is accurate to one decimal place.
X = ml × 100%
Where:
X--single item non-conforming percentage, %
m--the mass of single item non-conforming products, in kilograms (kg); m2--the total mass of the sample of the inspection batch, in grams (kg). The sum of the percentage of non-conforming items is the total percentage of non-conforming products. (1)
6.5.2 Limit range: For each batch of samples inspected, the non-conforming rate is calculated as the average value of the inspected unit (such as each box, each bag), and the total shall not exceed the specified limit.
If the non-conforming percentage of a sample in the same batch exceeds the specified limit, in order to avoid too large a variation in the non-conforming rate, the following provisions are made: If the total of the specified limits does not exceed 5%, the upper limit of the percentage of non-conforming products in any package shall not exceed 10%. 6.5.3 If any of the hygiene indicators is unqualified, the product is unqualified. 6.5.4 Re-inspection: If the batch of samples is unqualified in terms of labeling, packaging, and net content, the production unit is allowed to apply for re-inspection once after rectification. Re-inspection is not allowed if the quality and hygiene indicators are unqualified. 7 Labels
7.1 The green food label should be clearly marked on the package. 7.2 Each package should indicate the product name, product standard number, trademark, production unit name, detailed address, place of origin, specifications, net content and packaging date, etc. The handwriting on the label should be clear, complete and accurate. 8 Packaging, transportation, storage
8.1 Packaging
8.1.1 Containers used for product packaging, such as plastic boxes and cartons, must be designed according to the size and specifications of the product. The size should be consistent, clean, dry, firm, breathable, beautiful, pollution-free, and odor-free. There should be no sharp protrusions on the inner wall, no insects, frogs, rot, or changes, and the cartons should not be damp or delaminated. Plastic boxes should meet the requirements of GB/T8868. 275
NY/T654—2002
8.1.2 Packaging should be done according to product specifications. Products in the same packaging should be placed neatly and tightly. 8.1.3 The packaging and unit net content of each batch of products should be consistent. 8.1.4 Packaging inspection rules
Weigh the samples one by one, and the net content of each piece should not be less than the net content marked on the outside of the packaging. According to the results of the neatness calculation, determine the specifications of the samples taken, and check whether they are consistent with the specifications shown on the outside of the packaging. 8.2 Transportation
Pre-cooling should be carried out before transportation. During transportation, appropriate temperature and humidity should be maintained, and attention should be paid to anti-freezing, rain protection, sun protection, ventilation and heat dissipation. 8.3 Storage
Storage should be done according to variety and specification. 8.3.1
8.3.2 Storage temperature: 0℃~1℃.
Storage humidity: The relative humidity of the air should be maintained at 90%~95%. 8.3.3
When stacking in the warehouse, the air flow should be uniform. 2765.4 Re-inspection: If the batch of samples fails to meet the standards in terms of marking, packaging and net content, the production unit is allowed to apply for re-inspection once after rectification. Re-inspection is not allowed if the quality and hygiene indicators are unqualified. 7 Marks
7.1 The green food mark should be clearly marked on the package. 7.2 Each package should indicate the product name, product standard number, trademark, production unit name, detailed address, place of origin, specifications, net content and packaging date, etc. The handwriting on the mark should be clear, complete and accurate. 8 Packaging, transportation and storage
8.1 Packaging
8.1.1 Containers used for product packaging, such as plastic boxes and cartons, must be designed according to the size and specifications of the product. The size should be consistent, clean, dry, firm, breathable, beautiful, pollution-free, odor-free, without sharp protrusions on the inner wall, without insects, rot, or changes, etc., and the cartons should not be damp or delaminated. Plastic boxes should meet the requirements of GB/T8868. 275
NY/T654—2002
8.1.2 Packaging shall be carried out according to the product specifications. The products in the same packaging shall be placed neatly and tightly. 8.1.3 The packaging and unit net content of each batch of products shall be consistent. 8.1.4 Packaging inspection rules
Weigh the sample piece by piece, and the net content of each piece shall not be less than the net content marked on the outside of the packaging. According to the result of the uniformity calculation, determine the specifications of the sample taken, and check whether it is consistent with the specifications shown on the outside of the packaging. 8.2 Transportation
Pre-cooling shall be carried out before transportation. During transportation, appropriate temperature and humidity shall be maintained, and attention shall be paid to anti-freezing, rain protection, sun protection, ventilation and heat dissipation. 8.3 Storage
Storage shall be carried out according to variety and specification. 8.3.1
8.3.2 Storage temperature: 0℃~1℃.
Storage humidity: relative humidity of air shall be maintained at 90%~95%. 8.3.3
When stacking in the warehouse, the air flow should be uniform. 2765.4 Re-inspection: If the batch of samples fails to meet the standards in terms of marking, packaging and net content, the production unit is allowed to apply for re-inspection once after rectification. Re-inspection is not allowed if the quality and hygiene indicators are unqualified. 7 Marks
7.1 The green food mark should be clearly marked on the package. 7.2 Each package should indicate the product name, product standard number, trademark, production unit name, detailed address, place of origin, specifications, net content and packaging date, etc. The handwriting on the mark should be clear, complete and accurate. 8 Packaging, transportation and storage
8.1 Packaging
8.1.1 Containers used for product packaging, such as plastic boxes and cartons, must be designed according to the size and specifications of the product. The size should be consistent, clean, dry, firm, breathable, beautiful, pollution-free, odor-free, without sharp protrusions on the inner wall, without insects, rot, or changes, etc., and the cartons should not be damp or delaminated. Plastic boxes should meet the requirements of GB/T8868. 275
NY/T654—2002
8.1.2 Packaging shall be carried out according to the product specifications. The products in the same packaging shall be placed neatly and tightly. 8.1.3 The packaging and unit net content of each batch of products shall be consistent. 8.1.4 Packaging inspection rules
Weigh the sample piece by piece, and the net content of each piece shall not be less than the net content marked on the outside of the packaging. According to the result of the uniformity calculation, determine the specifications of the sample taken, and check whether it is consistent with the specifications shown on the outside of the packaging. 8.2 Transportation
Pre-cooling shall be carried out before transportation. During transportation, appropriate temperature and humidity shall be maintained, and attention shall be paid to anti-freezing, rain protection, sun protection, ventilation and heat dissipation. 8.3 Storage
Storage shall be carried out according to variety and specification. 8.3.1
8.3.2 Storage temperature: 0℃~1℃.
Storage humidity: relative humidity of air shall be maintained at 90%~95%. 8.3.3
When stacking in the warehouse, the air flow should be uniform. 276
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