This standard specifies the requirements, test methods, inspection rules, marking, packaging, transportation and storage of green food root vegetables. This standard applies to green food root vegetables. NY/T 745-2003 Green food root vegetables NY/T745-2003 standard download decompression password: www.bzxz.net

This standard is NY/T 745-2003 issued by the Ministry of Agriculture of the People's Republic of China. Drafting units of this standard: National Green Food Development Center, Vegetable Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture (Beijing). Technical drafters: Liu Suhong, Xie Tai, Guo Benmin, Zhang Delian, Shanghai Yihua. Scope: Green food root vegetables NY/T 745-2003 This standard specifies the production requirements, test methods, inspection rules, marking, packaging, transportation and storage of green food root vegetables. This standard applies to green packaged root vegetables. 2 Normative references
The clauses in the following documents are not included in this standard and are used as the general clauses of this standard. For any dated referenced documents, all subsequent revisions (excluding the contents of errors) or revised versions are not applicable to this standard. However, the parties who reach an agreement based on this standard are encouraged to study whether to use the latest versions of these documents in due course. For any undated referenced documents, the latest version is applicable to this standard, G/T6009. ! ! Determination of total organic matter in foods GB/T 500S.:2 Determination of total organic matter in foods GB/T 6005-5 Determination of total organic matter in foods GB/T 500S.17 Determination of total and organic matter in foods Determination of organic matter in foods GB/T 500S.18 GB/T 500S.21 Determination of phosphorus pesticide residues in foods GB/T 5009-14 Determination of chloroformate pesticide residues in plant foods Determination of total chloroformate residues in cucumbers GB/T 500S.15 GB/T 5009.113 Physical properties Determination of cyanamide, chlorpyrifos and chlorpyrifos residues in food GB/T506S:&3
Vegetables, fruit slices, determination of the content of vitamins and minerals in fruits and vegetables GB/T 6195 Determination of vitamin C content in fruits and vegetables by the fluorine ion method (2.6..: fluorine phenol determination method) G/85 Extracts of fresh fruits and vegetables GB/T 154C-
Fruits, vegetables and their products Determination of salt and whole food content under technical conditions of food origin environment
NY/:3C1
NY/T655
NY:T EER
3 Species and definitions
Green food root vegetables
General recommendations for packaging of green food
Terms and definitions established in NY/T655 shall be applicable to this standard. 4 Requirements
4.1 Environmental
Production environment conditions shall comply with NY/39:2003. 4.2 Ingredients
Should comply with the requirements in Table 1. NY/T745—2003
Table 1 Ingredients of green food root vegetables Official index expansion
a variety or product, the effect is appropriate, also
floating stop new group, clean
children open gathering, single heart enough, reduce some, different bed, before freezing out of the best machine,
sitting, isolation rot, lead to blood disease official as the main defect 4.3 Nutrition index
meet the requirements of Table 2,
batch of products without synthetic sex products according to
the total rate of individual quality is not more than 51.
Table 2 Green food root vegetables thin nutrition index carbon E|| tt||Design: The original index analysis is only for reference, not for the state liquid product 4.4 Health measures
the provisions of the table
Green genuine root vegetables
(AR)
multiplied by Hg)
deduct eha
dimethoate (dimetiw:zte
chlorpyrifos k
changed to e; shinwsg)
enilroticu
anti p.rinieat
The first purple treatment trap (ayEu:ric-thnn?
erehin
The first ratio fcuzlene
Baiqingukaloui
Errhenanibzxz.net
Submicron acid alliance design:
In: Other pesticides follow the agricultural management case of the natural limit of agricultural products difficult to gram 100 grams
Single death 7 yuan
5 test methods
5. 1.1 Test for sensory requirements NY/T745—2003 5.1.1 According to the provisions of NY/T5, if the quality of a single sample is less than 2kg~3kg, take 5 samples as the test piece. If the sensory quality of a single sample is equal to 5 kg, take 5 samples as the test piece and conduct the tests for variety characteristics, inactivation, rot, bifurcation, material damage, disease, mechanical damage, etc. by the standard method. If the symptoms of disease are not obvious but there is suspicion, use a knife to conduct separate tests and continue the tests. 5.1.2 Weigh the mass of each sample with a platform scale and calculate the uniformity by the following method: multiply the purchased mass of the sample by (1=8%). 5.2 Test for vitamins and minerals shall be carried out in accordance with the provisions of GT65.
5.3 Determination of hygienic indicators
5.3.1 Determination of metal
According to GB/T5009.11.
5.3.2 Lead
According to GB/T500S.12.
5.3.3 Cadmium
According to GBT500S.15.
According to GBT50051.
According to GBT5009.18.
5.3. 6. Cypermethrin, chrysanthemum ketone, and valerethrin shall comply with the provisions of GB/T500s.10. 5.3.7 Ethyl sucrose phosphamidon, dimethoate, chlorpyrifos, and dichlorvos. Thiothiocarb shall comply with the provisions of GB/5009.25. 5.3. Antibacterial agent shall comply with the provisions of GB/5009.20. 5.3.9 Carbendazim shall comply with the provisions of GB/500S.255. 5.3.1C Carbendazim |According to 500S.B regulations
5.3.11 Nitrogen salts
Immunity GBT154C1 specifies
6 Inspection rules
6.1 Inspection classification
6.1.1 Type inspection
Type inspection shall be carried out comprehensively on the product: that is, all requirements of this standard shall be inspected: Type inspection shall be carried out in any of the following circumstances:
a) Green food logo or annual spot inspection of green food! 1) National quality supervision agency or Ministry of Land and Resources puts forward type inspection requirements, 1: The difference between the results of the previous two sample inspections is large 1 The production environment has changed significantly.
NY/T745—2003
6.1,2 Acceptance inspection
Before the delivery of batches of products, the production unit shall conduct acceptance inspection, and the acceptance inspection content includes sensory, marking and packaging. After the inspection is qualified, the warehouse shall attach the certificate of conformity before delivery.
6.2 Group batches
Roots of the same origin and specification, harvested at the same time, shall be regarded as one inspection batch. Roots of the same origin and specification in the wholesale market shall be regarded as one inspection batch, and roots of the same specification on the same shelf in the supermarket shall be regarded as one inspection batch. 6.3 Sampling method
According to the relevant provisions of B/T8855, the date written on the inspection form should be consistent with the actual order. If it does not conform to the actual order, the variety and specifications are mixed up, and the packaging is damaged, the delivery unit shall re-sort it and then draw the sample. 6.4 Packaging specifications shall be carried out in accordance with the provisions of the policy.
6.5 Judgment rules
6.5, 1 Each batch of inspected products shall be randomly selected for inspection, and various records shall be made for samples that do not meet the requirements of the department. If a sample has multiple defects at the same time, select a slow defect, and calculate the percentage of non-conformity according to formula 1, and the result shall be rounded to the decimal point.
Master: ||tt ||X--percentage of qualified items:
code.--, quality of single unqualified products: n--total quality of samples in the inspection batch, and
the sum of the percentages of each sample is the total percentage of unqualified. 1
.5.2 Limit return, annual batch of inspected products, the unqualified rate is calculated based on the average value of the inspected units (each box, each package), and its value should not exceed the specified limit.
If the unqualified rate of the same batch of female materials exceeds the specified limit, in order to avoid accidental changes, the following provisions are made: if the total limit does not exceed 5%, the percentage of unqualified products in any package will not exceed 6.5.3 If any of the production indicators are unqualified, the product is unqualified. 6.5.4 Re-inspect the sample marks of the batch. If the packaging and content are not in compliance, the production unit is allowed to re-inspect after receiving the product. If other hygiene indicators are not qualified, no re-inspection will be carried out. 7 Labels
7.1 The green food logo and number should be clearly marked on the package. 7.2 Each package should be marked with the name of the product, the standard number of the product, the name of the manufacturer (or enterprise), the place of origin, the net content and the packaging period. The half mark on the mark should be clear, complete and accurate. 8 Packaging, transportation and storage
8.1 Packaging
8.1.1 The packaging containers such as boxes and cartons should be the same as the product. They should be small, neat, clean, dry, airtight, free of dirt and odor, and the inside should be clean and shiny. There should be no large, rotten, broken or broken items. There should be no moisture or layering in the box. The packaging should meet the requirements of NY/T655. 8.1.2 The varieties and specifications of our products are packaged separately. The products in the same packaging are neatly arranged. 8.1.3 The packaging of each batch of products is consistent with the specifications. 8.1. The net content of the sample taken from the package is not less than the cold content marked on the outside of the package. Check whether the results of the vibration test are consistent with the specifications shown on the outside of the package. 8.2 Transportation. 8.2. Before transportation, the product should be refrigerated. During operation and maintenance, it should be protected from environmental damage, foreign matter, and heat. 6.3 Must store
8.3, 1 shape storage attached to the corresponding varieties, the dead grid has 7452303
8.32 suitable stealing degree. Relative, the suitable storage degree is: about 92% to about 95%
8.3.3 Stacking in the warehouse should ensure airflow and flow, without squeezing F
Tip: This standard content only shows part of the intercepted content of the complete standard. If you need the complete standard, please go to the top to download the complete standard document for free.