Some standard content:
ICS 67. 080. 20
Agricultural Industry Standard of the People's Republic of China
NY5093-2002
Pollution-free food
Issued on July 25, 2002
Implemented on September 1, 2002
Issued by the Ministry of Agriculture of the People's Republic of China
NY50932002
This standard is proposed by the Ministry of Agriculture of the People's Republic of China. The drafting units of this standard are: Vegetable Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture (Chongqing) and Vegetable Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture (Beijing).
The main drafters of this standard are: Zhong Shiliang, Chai Yong, Jiang Xuewei, Yang Junying, Gong Jiuping and Liu Su. 200
1 Scope
Pollution-free food
NY 5093—2002
This standard specifies the requirements, test methods, inspection rules, marking, packaging, transportation and storage of pollution-free food dips. This standard applies to pollution-free food dishes.
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/T5009.12 Determination of lead in food GB/T5009.15 Determination of cadmium in food GB/T8855 Sampling method for fresh fruits and vegetables GB/T8868 Plastic turnover box for vegetables
GB14878 Determination of thiophanate-methyl residue in food GB/T14929.4 Determination of cypermethrin, cypermethrin and deltamethrin residue in food GB/T 14973
GB/T 15401
GB/T 17331
3 Requirements
3.1 Sensory
Determination of triadimefon in food
Determination of nitrite and nitrate content in fruits, vegetables and their productsDetermination of multiple residues of organophosphorus and carbamate pesticides in foodThe same variety or similar varieties, basically uniform in size, without yellow leaves, and no obvious defects (defects include mechanical damage, rotting, rot, pests and diseases, etc.).
3.2 Hygiene
Hazard-free food vegetable hygiene indicators should meet the requirements of Table 1. Table 1 Hygienic requirements for pollution-free food
Dichlorvos
Chlorpyrifos
Dimethoate
Cypermethrin
Fenvalerate
Chlorothalonil
Cyhalothrin
Triadimefon
Lead (in terms of Pb)
Cadmium (in terms of Cd)
Nitrite (in terms of NaNO,)
Note: According to the Regulations of the People's Republic of China on the Administration of Pesticides, highly toxic and extremely toxic pesticides shall not be used in vegetable production. Index/（mg/kg）
NY 5093---2002
4 Test methods
4.1 Sensory requirements inspection
Variety characteristics, mechanical damage, decay, extraction, pests and diseases, etc. are inspected by visual inspection. 4.2 Hygiene requirements inspection
4.2.1 Dichlorvos, dimethoate, chlorpyrifos
According to the provisions of GB/T17331.
4. 2.2 Cypermethrin, cypermethrin, cyhalothrin are in accordance with the provisions of GB/T14929.4.
4.2.3 Thiophanate
According to the provisions of GB14878.
4.2.4 Triadimefon
According to the provisions of GB/T14973.
According to the provisions of GB/T5009.12.
Follow the provisions of GB/T5009.15.
4.2.7 Nitrite
Follow the provisions of GB/T15401.
5 Inspection rules
5.1 Inspection classification
5.1.1 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) The national quality supervision agency or the competent department of the industry puts forward the type inspection requirement; b) The results of the two sampling inspections are quite different; c) The production environment has changed significantly due to human or natural factors. 5.1.2 Delivery inspectionwwW.bzxz.Net
Before delivering each batch of products, the producer shall conduct a delivery inspection. The delivery inspection includes sensory, marking and packaging. Delivery can only be carried out after passing the inspection and attaching a certificate of conformity.
5.2 Batch grouping rules
Vegetables from the same origin and harvested at the same time are considered as one inspection batch. 5.3 Sampling method
It shall be implemented in accordance with the relevant provisions of GB/T8855. The items filled in the inspection form shall be consistent with the actual product; if it is inconsistent with the actual product and the packaging container is seriously damaged, the delivery unit shall re-arrange it before sampling.
5.4 Packaging inspection
It shall be carried out in accordance with the provisions of Chapter 7.
5.5 Judgment rules
5.5.1 When sampling and inspecting each batch of inspected samples, record the defective samples. The percentage of unqualified is calculated based on the number of defective vegetable roots. The average unqualified rate of inspected samples shall not exceed 5%. 5.5.2 If one of the hygiene indicators is unqualified, the batch of products shall be unqualified. 202
6 Marking
NY5093—-2002
The markings and labels on the packaging shall indicate the product name, producer, origin, net content and harvest date, etc. The handwriting shall be clear, complete and accurate. 7 Packaging, transportation and storage
7.1 Packaging
7.1.1 The packaging container (box, basket, etc.) shall be firm, with smooth inner and outer surfaces, and the seam width of the wooden box shall be appropriate and uniform. The packaging container shall be kept dry, clean, free of pollution, rot, mildew, etc. Plastic boxes shall comply with the requirements of GB/T8868. 7.1.2 The packaging and net content of each batch of Yongcai reported for inspection shall be consistent. 7.1.3 Packaging inspection rules: The net content of each sample weighed and drawn shall not be lower than the net content marked on the outside of the packaging. 7.2 Transportation
7.2.1 After harvesting, Yongcai should be repaired on site and packed in time. It is advisable to pre-cool before transportation. 7.2.2 During transportation, it should be loaded and unloaded gently to prevent mechanical damage; the transportation tools should be clean, sanitary and pollution-free. 7.2.3 Transport under appropriate temperature and humidity conditions. During transportation, pay attention to anti-freeze, rain, sun protection and heat dissipation. 7.3 Purchase and storage
7.3.1 Temporary storage places should be cool, ventilated, clean and sanitary to prevent exposure to the sun, rain, frost damage, and harm from toxic substances and pests and diseases. 7.3.2
Short-term storage piles should not be too large, and the temperature and humidity should be controlled appropriately. 7.3.3 The temperature of the storage warehouse (cellar) should be maintained at 0℃~2℃, and the relative humidity of the air should be maintained at 90%~~95%. 203
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