Some standard content:
Agricultural Industry Standard of the People's Republic of China
NY 5003—2001
Pollution-free food
Issued on 2001-09-03
Cabbage vegetables
Implemented on 2001-10-01
Issued by the Ministry of Agriculture of the People's Republic of China
NY 5003--2001
This standard is proposed by the Ministry of Agriculture of the People's Republic of China. Former
Drafting units of this standard: Vegetable and Flower Research Institute of the Chinese Academy of Agricultural Sciences, Vegetable Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture (Beijing). Main drafters of this standard: Sun Rifei, Liu Su, Zhang Shujiang, Li Baoju, Zhang Zhenhe. 38
1 Scope
Pollution-free food
Cabbage vegetables
NY 5003—2001
This standard specifies the definition, requirements, test methods, inspection rules, marking, packaging, transportation and storage of pollution-free cabbage vegetables. This standard applies to pollution-free cabbage vegetables such as Chinese cabbage, Chinese cabbage, Chinese cabbage, Chinese cabbage, Chinese cabbage, Chinese cabbage, Chinese cabbage, Chinese cabbage, Japanese mizuna, etc. 2 Normative 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 revisions 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/T5009.11 Determination of total arsenic in food GB/T5009.12 Determination of lead in food GB/T5009.15 Determination of lead in food GB/T5009.17 Determination of total mercury in food GB/T5009.18 Determination of fluorine in food GB/T5009.20 Determination of organophosphorus pesticide residues in food GB/T5009.38 Hygienic standard analysis method for vegetables and fruits GB/T8855 Sampling method for fresh fruits and vegetables GB 14875
GB14876
GB14877
GB14878
Method for determination of phoxim pesticide residues in foodsMethod for determination of methamidophos and acephate pesticide residues in foodsMethod for determination of carbamate pesticide residues in foodsMethod for determination of thiophanate-methyl residues in foodsGB/T15401
Determination of nitrite and nitrate contents in fruits, vegetables and their productsGB/T 16335
GB/T 16340
GB/T 17331
GB/T 17332
Determination of phosmet residues in foodsDetermination of pyrethroid residues in foods
Determination of multiple residues of organophosphorus and carbamate pesticides in foodsDetermination of multiple residues of organochlorine and pyrethroid pesticides in foodsRegulations of the People's Republic of China on Pesticide Management
3 Terms and Definitions
The following terms and definitions apply to this standard. 3.1
same variety
The same variety
Varieties with the same characteristic traits, color and growth status. 3.2
Edible organ
Product organ of a plant.
NY 5003--2001
Freshness
The leaves have a certain luster and moisture, and no wilting phenomenon occurs. 3.4
CleanlinessbZxz.net
The surface of the leaves is free of dirt, dust and other pollutants. 3.5
heart rot
The drying phenomenon of the inner leaves of vegetables due to physiological, pathological, environmental and other factors. 3.6
head bursting
The cracking of the head due to over-maturity or lateral bud germination or root extraction. 3.7
undesirable odor
Unpleasant odor and taste caused by cultivation management, pollution or pests and diseases. 3.8
decay
Deterioration and mold caused by pathogen infection. 3.9
freezing injury
Irreparable freezing injury caused by the leaves at or below freezing point. 3.10
mechanical injury
mechanical injury
Damage to the leaves caused by external mechanical force. 3.11
disease and pest injury
Disease and pest injury
Damage to the appearance and edible quality of vegetables due to infection by pathogens or feeding by pests. 3.12
Uniformity
The relative consistency of the shape and size of the same batch of products. It is expressed by multiplying the average mass of the samples by (1±15%). 4 Requirements
4.1 Sensory organs
The sensory requirements shall comply with the provisions of Table 1.
Table 1 Sensory requirements for pollution-free cabbage vegetables
Same variety
The leaves are bright in color, with appropriate moisture and no wilting. There is no soil, dust and other pollutants on the surface of the cabbage. None
None (Chinese cabbage)
Specifications are expressed by uniformity. The uniformity of samples of the same specification shall be ≥ 90%. The total unqualified rate of samples that do not meet the sensory requirements in each batch shall not exceed 5% according to the quality. Pests and diseases Mechanical damage Note: Heartburn, rot, pests and diseases are the main defects. 4.2 Hygiene Hygiene requirements shall comply with the provisions of Table 2. Table 1 (continued) Specifications are shown in uniformity table. The uniformity of samples of the same specification should be ≥90%. Table 2 Hygienic indicators of pollution-free cabbage vegetables Name of pesticides Benzene hexachloride (BHC) DDT Malathion Dimethoate Acephate Fenitrothion Chlorpyrifos Trichlorfon Phoxim xim）
dichlorvos
cypermethrin
deltamethrin
fenvalerate
cyhalothrin
pirimicarb
chlorbenzuron
carbendazim
chlorothalonil
monochromic acid (in As)
lead (in Pb)
mercury (in Hg)
saw (in Cd)
fluorine (in F)
nitrite
Note 1: Export products shall be tested according to the requirements of the importing country. NY 5003—2001
The total unqualified rate of samples that do not meet the sensory requirements in each batch shall not exceed 5%
indicators, and mg/kg
shall not be detected
Note 2: According to the "Regulations on Pesticide Management of the People's Republic of China", highly toxic and highly toxic pesticides shall not be used in vegetable production and shall not be detected. 41
NY 5003—2001
5Test methods
5.1Detection of sensory requirements
5.1.1Variety characteristics, cracked heads, freshness, cleanliness, heartburn, rot, frost damage, pests and mechanical damage, etc., shall be detected by visual inspection. If there are obvious symptoms of pests and diseases or if the symptoms are not obvious but there is doubt, samples should be taken and longitudinally dissected with a knife for inspection. If internal symptoms are found, the number of samples should be doubled.
The odor is detected by smelling.
5.1.2 Inspection of uniformity
Spread the samples in each package flat, randomly select samples by quartering, weigh the mass of each sample with a scale, and calculate the average mass (area) according to formula (1):
X=(X,+ X, +... +X,)/n
Wherein:
x is the average mass of the sample, in grams (g); X is the mass of a single sample, in grams (g); n
is the number of samples tested, in pieces.
5.2 Testing of hygienic requirements
5. 2. 1 BHC, DDT, cypermethrin, deltamethrin, cypermethrin and cyhalothrin shall comply with the provisions of GB/T17332.
5.2.2 Acephate
shall comply with the provisions of GB14876.
5.2.3 Carbofuran, dimethoate, malathion, dichlorvos, pyraclostrobin and trichlorfon shall comply with the provisions of GB/T5009.20.
5.2.4 Chlorpyrifos
shall comply with the provisions of GB/T17331.
5.2.5 Phoxim
It shall be implemented in accordance with the provisions of GB14875.
5.2.6 Phosmet
It shall be implemented in accordance with the provisions of GB/T16335.
5.2.7 Pirimicarb
It shall be implemented in accordance with the provisions of GB14877.
5.2.8 Diflubenzuron
It shall be implemented in accordance with the provisions of GB/T16340.
5.2.9 Chlorothalonil
It shall be implemented in accordance with the provisions of GB14878.
5.2.10 Carbendazim
It shall be implemented in accordance with the provisions of GB/T5009.38.
5.2.11 Arsenic
It shall be implemented in accordance with the provisions of GB/T5009.11.
5.2.12 Lead
According to GB/T5009.12.
5.2.13 Cadmium
According to GB/T5009.15.
5.2.14 Mercury
According to GB/T5009.17.
5.2.15 Fluorine
According to GB/T5009.18.
5.2.16 Nitrite
According to GB/T15401.
6 Inspection Rules
6.1 Inspection Classification
6.1.1 Type Inspection
NY 5003—2001
Type inspection is a comprehensive assessment of the product, that is, an inspection of all the requirements specified in this standard. Type inspection shall be conducted in any of the following circumstances.
a) Applying for pollution-free food label or conducting annual random inspection of pollution-free food; b) Exporting vegetables, product evaluation, national quality supervision agencies or industry authorities put forward type inspection requirements; c) The results of two sampling inspections are quite different; d) The production environment has changed significantly due to human or natural factors. 6.1.2 Delivery inspection
Before each batch of products is delivered, the production unit shall conduct delivery inspection. The delivery inspection content includes sensory, logo 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, same specifications and purchased at the same time shall be regarded as an inspection batch. Cabbage vegetables of the same origin and same specifications in the wholesale market shall be regarded as an inspection batch. Cabbage vegetables of the same purchase channel in the farmer's market and supermarket shall be regarded as an inspection batch. 6.3 Sampling method
It shall be implemented in accordance with 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, the varieties and specifications are mixed up, and the packaging containers are seriously damaged, the delivery unit should re-arrange them before sampling. 6.4 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 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 unqualified products is calculated according to formula (2), and the calculation result is accurate to one decimal place.
Where:
X = m1/m2
· (2)
Percentage of single unqualified items, in percentage (%); ml—the mass of single unqualified products, in kilograms (kg); m2
The total mass of a batch of samples for inspection, in kilograms (kg). The sum of the percentage of each single item of non-conforming products is the total percentage of non-conforming products. 6.5.2 Limit range: For each batch of samples tested, the non-conforming rate is calculated according to the average value of the units tested (such as each box, each bag), and its value shall not exceed the specified limit.
If the percentage of non-conforming products of a certain 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 specified limit does not exceed 5%, the upper limit of the percentage of non-conforming products in any package shall not exceed 10%. 43
NY 5003—2001
6.5.3 If one of the hygiene indicators is unqualified, the batch of products is unqualified. 6.5.4 Re-inspection: If the labeling, packaging, and net content of the batch of samples are unqualified, the production unit is allowed to apply for re-inspection once after rectification. No re-inspection will be conducted if the sensory and hygiene indicators are unqualified. 7 Marking
7.1 The pollution-free 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, purchase 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 same specifications must be consistent in size, clean, dry, firm, breathable, beautiful, pollution-free, and odor-free. The inner wall should not have sharp objects, insects, rot, mildew, etc., and the cartons should not be damp or delaminated. Plastic boxes should meet the requirements of relevant standards. 8.1.2 Package separately according to product specifications, and the products in the same package must be placed neatly and tightly. 8.1.3 The packaging and unit quality used for each batch of products should be consistent. 8.1.4 Packaging inspection rules: Weigh the samples piece by piece, and the quality of each piece should be consistent and shall not be lower than the quality marked on the outside of the package. According to the results of the uniformity calculation, determine the specifications of the samples taken, and check whether they are consistent with the specifications shown on the outside of the package. 8.2 Transportation
Pre-cooling should be carried out before transportation. During transportation, appropriate temperature and humidity should be maintained. Pay attention to anti-freeze, rain protection, sun protection, ventilation and heat dissipation. 8.3 Storage
8.3.1 Storage should be carried out according to variety and specification. 8.3.2 Storage temperature: 0℃~1℃.
8.3.3 Storage humidity: The relative humidity of the air should be maintained at 90%~95%. 8.3.4 When stacking in the warehouse, ensure uniform airflow. 441 Type inspection
NY 5003—2001
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 pollution-free food logo or conducting annual random inspection of pollution-free food; b) Exporting vegetables, product evaluation, national quality supervision agencies or industry authorities put forward type inspection requirements; 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
Before the delivery of each batch of products, the production unit must conduct a delivery inspection. The delivery inspection content includes sensory, marking and packaging. Delivery can only be carried out after passing the inspection and attaching a certificate of conformity.
6.2 Batch inspection
Cabbage vegetables of the same origin, same specifications and purchased at the same time are regarded as an inspection batch. Cabbage vegetables of the same origin and same specifications in the wholesale market are regarded as an inspection batch. Cabbage vegetables from the same purchasing channel of farmers' markets and supermarkets are regarded as one inspection batch. 6.3 Sampling method
It shall be carried out in accordance with the relevant provisions of GB/T8855. The items filled in the inspection form shall be consistent with the actual goods. If they do not match the actual goods, the varieties and specifications are mixed up, and the packaging containers are seriously damaged, the delivery unit shall re-arrange them before sampling. 6.4 Packaging inspection
It shall 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 defective products is calculated according to formula (2), and the calculation result is accurate to one decimal place.
Where:
X = m1/m2
·（2）
Percentage of single item failure, in percentage (%); ml—mass of single item failure, in kilograms (kg); m2
Total mass of a test batch of samples, in kilograms (kg). The sum of the percentages of each single item failure is the total failure percentage. 6.5.2 Limit range: For each batch of samples tested, the failure rate is calculated based on the average value of the units tested (such as each box, each bag), and its value shall not exceed the specified limit.
If the failure rate of a sample in the same batch exceeds the specified limit, in order to avoid too large a variation in the failure rate, the following provisions are made:
If the total specified limit does not exceed 5%, the upper limit of the failure rate of any package shall not exceed 10%. 43
NY 5003—2001
6.5.3 If any one of the hygiene indicators is unqualified, the batch of products is unqualified. 6.5.4 Re-inspection: If the batch of samples fails to meet the mark, packaging, and net content, the production unit is allowed to apply for re-inspection once after rectification. No re-inspection will be conducted if the sensory and hygiene indicators are unqualified. 7 Marks
7.1 The pollution-free 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, purchase 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 products. The same specifications must be consistent in size, clean, dry, firm, breathable, beautiful, pollution-free, and odor-free. The inner wall must not have sharp objects, insects, rot, mildew, etc., and the cartons must not be damp or delaminated. Plastic boxes should meet the requirements of relevant standards. 8.1.2 Pack separately according to the specifications of the products, and the products in the same package must be placed neatly and tightly. 8.1.3 The packaging and unit mass used for each batch of products should be consistent. 8.1.4 Packaging inspection rules: The samples taken are weighed piece by piece, and the mass of each piece should be consistent and shall not be lower than the mass marked on the outside of the packaging. According to the results of the uniformity 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-freeze, rain protection, sun protection, ventilation and heat dissipation. 8.3 Storage
8.3.1 Storage should be carried out according to type and specification. 8.3.2 Storage temperature: 0℃~1℃.
8.3.3 Storage humidity: The relative humidity of air should be maintained at 90%~95%. 8.3.4 When stacking in the warehouse, the air flow should be uniform. 441 Type inspection
NY 5003—2001
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 pollution-free food logo or conducting annual random inspection of pollution-free food; b) Exporting vegetables, product evaluation, national quality supervision agencies or industry authorities put forward type inspection requirements; 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
Before the delivery of each batch of products, the production unit must conduct a delivery inspection. The delivery inspection content includes sensory, marking and packaging. Delivery can only be carried out after passing the inspection and attaching a certificate of conformity.
6.2 Batch inspection
Cabbage vegetables of the same origin, same specifications and purchased at the same time are regarded as an inspection batch. Cabbage vegetables of the same origin and same specifications in the wholesale market are regarded as an inspection batch. Cabbage vegetables from the same purchasing channel of farmers' markets and supermarkets are regarded as one inspection batch. 6.3 Sampling method
It shall be carried out in accordance with the relevant provisions of GB/T8855. The items filled in the inspection form shall be consistent with the actual goods. If they do not match the actual goods, the varieties and specifications are mixed up, and the packaging containers are seriously damaged, the delivery unit shall re-arrange them before sampling. 6.4 Packaging inspection
It shall 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 defective products is calculated according to formula (2), and the calculation result is accurate to one decimal place.
Where:
X = m1/m2
·（2）
Percentage of single item failure, in percentage (%); ml—mass of single item failure, in kilograms (kg); m2
Total mass of a test batch of samples, in kilograms (kg). The sum of the percentages of each single item failure is the total failure percentage. 6.5.2 Limit range: For each batch of samples tested, the failure rate is calculated based on the average value of the units tested (such as each box, each bag), and its value shall not exceed the specified limit.
If the failure rate of a sample in the same batch exceeds the specified limit, in order to avoid too large a variation in the failure rate, the following provisions are made:
If the total specified limit does not exceed 5%, the upper limit of the failure rate of any package shall not exceed 10%. 43
NY 5003—2001
6.5.3 If any one of the hygiene indicators is unqualified, the batch of products is unqualified. 6.5.4 Re-inspection: If the batch of samples fails to meet the mark, packaging, and net content, the production unit is allowed to apply for re-inspection once after rectification. No re-inspection will be conducted if the sensory and hygiene indicators are unqualified. 7 Marks
7.1 The pollution-free 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, purchase 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 products. The same specifications must be consistent in size, clean, dry, firm, breathable, beautiful, pollution-free, and odor-free. The inner wall must not have sharp objects, insects, rot, mildew, etc., and the cartons must not be damp or delaminated. Plastic boxes should meet the requirements of relevant standards. 8.1.2 Pack separately according to the specifications of the products, and the products in the same package must be placed neatly and tightly. 8.1.3 The packaging and unit mass used for each batch of products should be consistent. 8.1.4 Packaging inspection rules: The samples taken are weighed piece by piece, and the mass of each piece should be consistent and shall not be lower than the mass marked on the outside of the packaging. According to the results of the uniformity 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-freeze, rain protection, sun protection, ventilation and heat dissipation. 8.3 Storage
8.3.1 Storage should be carried out according to type and specification. 8.3.2 Storage temperature: 0℃~1℃.
8.3.3 Storage humidity: The relative humidity of air should be maintained at 90%~95%. 8.3.4 When stacking in the warehouse, the air flow should be uniform. 44
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