Some standard content:
ICS 67.080.20
Agricultural Industry Standard of the People's Republic of China
NY5082—2002
Pollution-free Food
2002-07~25 Issued
2002-09-01 Implementation
Ministry of Agriculture of the People's Republic of China
NY5082
This standard is proposed by the Ministry of Agriculture of the People's Republic of China. Foreword
The drafting units of this standard are: Vegetable Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture (Beijing), Institute of Vegetables and Flowers of the Chinese Academy of Agricultural Sciences. The main drafters of this standard are: Qian Hong, Liu Su, Zhang Shifan, Zhang Dechun. 156
1 Scope
Pollution-free Food
NY 5082—2002
This standard specifies the requirements, test methods, inspection rules, marking, packaging, transportation and storage of pollution-free food radish. This standard applies to pollution-free food radish. 2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For all referenced documents with dates, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, the parties who reach an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For all referenced documents without dates, the latest versions are applicable to this standard. Determination of total arsenic in food
GB/T 5009.111
GB/T 5009.121
Determination of lead in food
GB/T 5009.15
GB/T 5009.17
GB/T 5009. 20
Determination of total mercury in food
Determination of organophosphorus pesticide residues in food GB/T8855 Sampling method for fresh fruits and vegetables GB/T 8868
GB 14877
Plastic turnover box for vegetables
Determination of carbamate pesticide residues in food GB14878 Determination of thiophanate-methyl residues in food GB/T 14929.41
Method for determination of cypermethrin, cypermethrin and deltamethrin residues in food GB/T15401 Determination of nitrite and nitrate content in fruits, vegetables and their products 3 Requirements
3.1 Sensory
The same variety or similar varieties should have neat appearance, basically uniform size, consistent color, smooth and clean skin, and no obvious defects (defects include hollow core, cracking, mechanical damage, rot, odor, frost damage and pests and diseases). 3.2 Hygiene
Hygiene requirements should comply with the provisions of Table 1.
Table 1 Hygiene requirements for pollution-free food radish
Dichlorvos.
Dimethoate
Fenitrothion!
Fenvalerate
Pirimicarb
Chlorothalonil
Indicator/(mg/kg)
NY 5082—2002
Table 1 (continued)
Arsenic (as As)
Mercury (as Hg)
Lead (as Pb)
Cadmium (as Cd)
Nitrite (as NaNO,)
Indicator/(mg/kg)
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. 4 Test methods
4.1 Sensory requirements test
Variety characteristics, appearance, size, color, cracking, rot, frost damage, pests and diseases, and mechanical injuries, etc., are tested by visual inspection. If there are obvious symptoms of hollow heart, pests and diseases, or if the symptoms are not obvious but there is suspicion, samples should be taken and dissected for inspection. Odors are tested by oral tasting and nasal membrane. 4.2 Hygiene requirements test
4.2.1 Dichlorvos, dimethoate, and molluscone
Perform according to GB/T5009.20.
4.2.2 Cypermethrin
Perform according to GB/T14929.4.
4.2.3 Pirimicarb
Perform according to GB14877.
4.2.4 Chlorothalonil
Perform according to GB14878.
Follow the provisions of GB/T5009.11.
Follow the provisions of GB/T5009.12.
Follow the provisions of GB/T5009.15.
Follow the provisions of GB/T5009.17.
4.2.9 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.
The national quality supervision agency or the competent department of the industry puts forward the requirements for type inspection; a) [
The difference between the results of the two sampling inspections before and after is large; c)
The production environment has changed significantly due to human or natural factors. 158
5.1.2 Delivery inspection
NY 5082—2002
Before delivering each batch of products, the producer shall conduct delivery inspection. Delivery inspection includes sensory, marking and packaging. Delivery can only be carried out after passing the inspection and attaching the certificate of conformity.
5.2 Batch grouping rules
Radishes harvested at the same time from the same origin shall be regarded as one inspection batch. 5.3 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 are inconsistent with the actual goods and the packaging containers are seriously damaged, the delivery unit shall re-arrange them before sampling.
5.4 Packaging inspection
It shall be carried out in accordance with the provisions of Chapter 7.
5.5 Judgment rulesWww.bzxZ.net
5.5.1 When sampling and testing each batch of samples, make a record of defective samples, and the percentage of unqualified samples is calculated according to the number of defective roots. The average unqualified rate of each batch of samples should not exceed 5%. 5.5.2 If one of the hygiene requirements is unqualified, the batch of products is unqualified. 6 Marking
The markings and labels on the packaging should indicate the product name, producer, origin, net content and harvest date, etc. The handwriting should be clear, complete and accurate.
7 Packaging, transportation and storage
7.1 Packaging
7.1.1 The packaging container used for radish should be clean, dry, firm, breathable, pollution-free, odor-free, and without sharp protrusions on the inner wall. The carton should not be damp or delaminated. The plastic box should meet the requirements of GB/T8868. 7.1.2 The packaging and unit net content used for each batch of radish should be consistent. 7.1.3 Packaging inspection rules: The net content of each sample weighed piece by piece shall not be less than the net content marked on the outside of the package. 7.2 Transportation
7.2.1 After harvesting, radishes should be trimmed on site, packaged and transported in time. 7.2.2 The transportation tools should be clean, sanitary and pollution-free. During shipment, load and unload lightly to prevent mechanical damage. During transportation, prevent sun exposure and rain, and pay attention to antifreeze and ventilation.
7.3 Storage
7.3.1 During temporary storage, it should be stored in a cool, ventilated, clean and sanitary environment to prevent the damage of scorching sun, rain, frost damage, toxic substances and pests.
7.3.2 For long-term storage, the radishes should be stacked neatly to prevent squeezing and keep ventilation to dissipate heat. 7.3.3 The temperature of the storage warehouse (cellar) should be kept within the range of 1℃～3℃, and the relative humidity of the air should be kept at 85%～90%. 7.3.4 Prevent contamination during storage.
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