Some standard content:
NY/T419—2000
This standard is specially formulated to determine the quality and safety of green food rice. This standard is proposed and managed by China Green Food Development Center. The drafting unit of this standard: Food Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture (Jiamusi). The main drafters of this standard: Wang Nanyun, Du Xinyi, Wang Zhiguo, Yang Xu, Zhang Ping. 114
1 Scope
Agricultural Industry Standard of the People's Republic of China
Green food? Rice
Green food-Rice
NY/T 419--2000
This standard specifies the definition, classification, requirements, test methods, inspection rules, signs, labels, packaging, transportation and storage of green food rice.
This standard applies to the production and circulation of Grade A green food rice. 2 Referenced Standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard is published, the versions shown are valid. All standards will be revised, and parties using this standard should explore the possibility of using the latest version of the following standards. GB191--2000 Pictorial marking for packaging, storage and transportation
GB 1350-1999
GB 1354—1986
GB/T5009.11—1996 Determination of total chalcopyrite in foodsDetermination of lead in foods
GB/T 5009. 12--1996
GB/T 5009. 15--1996
GB/T 5009. 17—1996
GB/T 5009.18-—1996
GB/T 5009.19—1996
GB/T 5009. 20--- 1996
GB/T 5009.22-1996
GB/T 5009.36—1996
Determination methods in foods
Determination method for total mercury in foods
Determination method for fluorine in foods
Determination method for 666 and DDT residues in foodsDetermination method for organophosphorus pesticide residues in foodsDetermination method for aflatoxin B in foodsAnalytical methods for food hygiene standards
GB5491--1985 Sampling and sub-sampling methods for inspection of grain and oilseedsGB/T 5492--1985
GB/T 5493—1985
GB/T 5494--1985
GB/T 5496--1985
GB/T 5497—1985
GB/T 5502--1985
GB/T 5503—1985
GB/T 5511---1985
Inspection of grain and oilseeds
Inspection of grain and oilseeds
Inspection of grain and oilseeds
Inspection of grain and oilseeds
Inspection of grain and oilseeds
Inspection of grain and oilseeds
Inspection of grain and oilseeds
Inspection of grain and oilseeds
Inspection of grain and oilseeds
General Standard for Food Labelling
GB 7718—1994
GB/T 14929.8--1994
GB/T 14929. 9-1994
Method for identification of color, odor and taste
Method for testing type and mutual mixing
Method for testing impurities and incomplete grains
Method for testing yellow rice and cracked grains
Method for determining moisture
Method for testing rice processing accuracy
Method for testing broken rice
Method for determining crude protein
Method for determining the amount of dimethoate residue in rice
Method for determining the amount of tricyclazole residue in paddy
NY20—1986 High-quality edible rice (formerly NY122—1986) Approved by the Ministry of Agriculture of the People's Republic of China on December 22, 2000 and implemented on April 1, 2001
NY/T 419—-2000
NY/T 83--1988 Method for determining rice quality (formerly NY 147—1988) NY/T391-2000 Technical conditions for the production environment of green food NY/T393-2000 Guidelines for the use of pesticides for green food 3 Definitions
This standard adopts the following definitions.
3.1 Green food
See 3.1 of NY/T 391—2000.
3.2 A grade green food See 3.3 of NY/T 391-2000.
3.3 Brown rice recovery See 3.6 of GB1350—1999.
3.4 Milled rice
See 3.7 of GB1350-1999.
3.5 Head yield
See 3.8 of GB 1350-1999.
3.6 Processing degrees of rice See 3.1 of GB 1354-1986.
3.7 Amylose content The percentage of amylose in polished rice. 3.8 Alkali spreading value The degree of resolution of polished rice grains after soaking in 1.7% potassium hydroxide solution at 30℃ for 23 h. 3.9 Gel consistency The hardness of rice gelatin after gelatinization, indicated by the extension length (mm) of 4.4% cold rice gelatin in alkali solution in a test tube. 3.10 Protein content The percentage of crude protein in brown rice. 3.11 Unsound kernels Include the following grains that still have edible value: 3.11.1 Unripe kernels See 3.9.1 of GB 1350-1999.
3.11.2 Insect-damaged grains
See 3.9.2 of GB 1350-1999.
3.11.3 Diseased grains
See 3.9.3 of GB1350-1999.
3.11.4 Sprouted grains
See 3.9.4 of GB1350-1999.
3.11.5 Moldy grains
See 3.9.5 of GB1350-1999.
3.12 Foreign matter
Matter other than grains of this kind, including the following: 3.12.1 Screened matter
See 3.11.1 of GB 1350-1999.
3.12.2 Inorganic impurities
See 3.11.2 of GB 1350-1999.
3.12.3 Organic impurities
See 3.11.3 of GB 1350-1999.
3.13 Brokens
3.13.1 Large broken rice
See 3.5.1 of GB 1354-1986.
3.13.2 Small broken rice
See 3.5.2 of GB 1354-1986.
3.14 Yellow-coloured rice See 3.12 of GB 1350-1999.
3.15 Colour and odour colour, odour
See 3.13 of GB1350--1999.
4 Classification
NY/T419--2000
According to the quality classification method of rice, it is divided into the following categories: 4.1 Glazed rice: rice made from glazed non-glutinous rice. The rice grains are generally oblong or slender. According to its grain quality and glazed rice harvesting season, it is divided into the following two types:
4.1.1 Early glazed rice: the belly white is larger and the hard grains are less. 4.1.2 Late glazed rice, the belly white is smaller and the hard grains are more. 4.2 Stalk rice: rice made from stalk-type non-glutinous rice. The rice grains are generally oblong. According to its grain quality and stalk rice harvesting season, it is divided into the following two types:
4.2.1 Early stalk rice: the belly white is larger and the hard grains are less. 4.2.2 Late-stalk rice, with smaller belly white and more hard grains. 4.3 Glutinous rice: Rice made from glutinous rice. It is divided into the following two types according to its grain shape: 4.3.1 Glazed glutinous rice: Rice made from glutinous rice. The rice grains are generally oblong or slender, milky white, and opaque; some are translucent (commonly known as yin glutinous rice) and are very sticky. 4.3.2 Stem sugar rice: rice made from stalk-type glutinous rice. The rice grains are generally oblong, milky white, opaque, and some are translucent (commonly known as yin glutinous rice), with high stickiness.
4.4 The total limit of other types of rice mixed in classified rice is ≤5.0%. 5 Requirements
5.1 Requirements for raw materials and origin
5.1.1 Origin environment requirements: the origin of green food rice should meet the requirements of NY/T391. 5.1.2 Healthy material requirements: It must be rice produced in accordance with the technical regulations for the production and operation of green food rice. 5.2 Rice milling quality indexes (see Table 1) Varieties
Rice, glazed glutinous rice
Stalked rice, stalked glutinous rice
Brown rice rate
5.3 Appearance quality indexes (see Table 2)
Rice milling quality indexes
Rice polishing rate
Whole polished rice rate
NY 20--1986 Medium
Transparency and color
Grain length, mm
Grain shape (length-to-width ratio)
Translucent and shiny
NY/T 419—2000
Table 2 Appearance quality indexes
Translucent and shiny
1. 5~2. 0
Cooking and nutritional quality indicators (see Table 3)
Milky white and shiny
Table 3 Cooking and nutritional quality indicators
Amylose, %
Gel consistency, mm
Alkali elimination value, grade
Protein, %
5.5 Processing quality indicators (see Table 4)
Processing accuracy
Incomplete grains, %
Total, %||tt ||Maximum
Impurities
Minerals, %
Echinochloa crus-galli grains, grains/kg
Rice grains, grains/kg
Small broken rice
Other regions
Six provinces and regions
Table 4 Processing quality indicators
Early glazed rice and glazed glutinous rice
Milky white and shiny
5.0～5.5
Late glazed rice
NY 20—1986 Medium
3.3.2-level
NY 20---1986 Φ
3.3.3-level
NY 20—1986 Medium
3.3.5.1-level
Early stalk rice and stalk rice
Yellow rice, %
Note: The moisture standard of late stalk rice in Hubei, Henan and Shaanxi provinces is ≤14.0%. The six provinces refer to Sichuan, Guizhou, Yunnan, Fujian, Guangdong and Guangxi. Hygienic requirements (see Table 5)
Table 5 Hygienic requirements for rice
Phosphide (measured in pH)
Cyanide (measured in HCN)
Chloropicrin
Carbon disulfide (measured in CS,)
Dichlorvos
Not detected
Not detectable
Not detectable
Not detectable
Late-seasoned rice
Malathion
Parathion
Phorate
Thion
Hexachlorocyclohexane
DDT
Aflatoxin B1
Monument (measured in As )
Mercury (in Hg)
Lead (in Pb)
Radium (in Cd)
Fluorine (in F)
Methiodide
Tricyclazole
NY/T 419—-2000
Table 5 (Complete)
Note: The use of other pesticides and their limits shall comply with the provisions of NY/T393. 6
Test methods
Not detectable
Not detectable
Not detectable
The test methods for each item of rice milling quality, appearance quality, cooking and nutritional quality, processing quality and hygienic indicators in this standard are as follows: brown rice rate, polished rice rate, whole polished rice rate, amylose, gelatin consistency and alkali elimination value shall be implemented in accordance with the provisions of NY/T83. 6.1
Color shall be in accordance with GB/T5492.
6.3 Transparency, grain length and grain shape shall be in accordance with NY20. 6.4 Protein shall be in accordance with GB/T5511. 6.5
Processing accuracy shall be in accordance with GB/T5502. Imperfect grains shall be in accordance with GB/T5494. 6.6
Maximum impurities shall be in accordance with relevant provisions of GB1354. 6.7
Broken rice shall be in accordance with GB/T5503.
6.9 Moisture shall be in accordance with GB/T5497.
Mixed grains shall be in accordance with GB/T5493.
Yellow rice rate shall be in accordance with GB/T5496.
Phosphide, cyanide, chloropicrin and carbon disulfide shall be in accordance with relevant provisions of GB/T5009.36. Dichlorvos, dimethoate, malathion, parathion, phorate, fenthion and fenthion shall be implemented in accordance with the provisions of GB/T5009.20. BHC and DDB shall be implemented in accordance with the provisions of GB/T5009.19. Aflatoxin B shall be implemented in accordance with the relevant provisions of GB/T5009.22. Arsenic shall be implemented in accordance with the provisions of GB/T5009.11.
Mercury shall be implemented in accordance with the provisions of GB/T5009.17.
Lead shall be implemented in accordance with the provisions of GB/T5009.12.
6.19 Cadmium shall be implemented in accordance with the provisions of GB/T5009.15. 6.20 Fluorine shall be implemented in accordance with the provisions of GB/T5009.18. NY/T 419—2000
Methodoxime shall be implemented in accordance with the provisions of GB/T14929.8. 6.22 Tricyclazole shall be implemented in accordance with the provisions of GB/T14929.9. 7 Inspection rules
7.1 Batch rules
Rice harvested from the same production base, the same sowing period, and the same variety, after processing and packaging, are the same batch of products. Products of the same batch should be subject to delivery inspection before leaving the factory, and should be accompanied by a quality certificate signed by the technical inspection department of the manufacturer when leaving the factory. 7.2 Sampling method
It shall be implemented in accordance with the provisions of GB5491.
7.3 Delivery inspection
The delivery inspection content includes all items of packaging, marking, labeling, rice milling quality, appearance quality, cooking and nutritional quality, and processing quality. The hygiene index should be selected and measured according to the soil environmental background value and the application of pesticides. Only products that pass the inspection and are accompanied by a certificate of conformity can be delivered. 7.4 Type inspection
Type inspection is a comprehensive assessment of the product, that is, an inspection of all requirements (indicators) specified in this standard. Type inspection shall be conducted in the following cases: a) Products applying for green food logo; b) The difference between the results of the two factory inspections is large; c) The production environment has changed greatly due to human or natural factors; d) The national quality supervision agency or competent department has put forward type inspection requirements. 7.5 Judgment rules 7.5.1 The processing quality index and hygiene index of the inspected sample must all be qualified, and one of the other indexes is allowed to be unqualified. If more than one index is unqualified, the whole batch of products shall be judged as unqualified. 7.5.2 When the inspected sample fails the inspection, double the samples shall be taken for re-inspection according to the provisions of 7.2, and the re-inspection results shall be the final inspection results. 8.1 Logo The green food logo shall be marked on the packaging, and its marking method shall be implemented in accordance with relevant regulations. 8.2 Label The packaging label shall comply with the provisions of GB7718. 9 Packaging, transportation, storage
9.1 Packaging
9.1.1 Packaging mark
The packaging should be marked with storage and transportation icons, and the specific marking method should comply with the provisions of GB191. 9.1.2 Packaging materials
The packaging materials should comply with the national food packaging hygiene requirements and environmental protection requirements. The packaging materials should be strong, clean, dry, and free of any insect transmission, fungal contamination, and bad odor. 9.1.3 Packaging requirements
The packaging container should be tightly sealed and must not be damaged or leaked. 9.2 Transportation
NY/T 4192000
The means of transportation should be clean, dry, and have anti-corrosion facilities. It is strictly forbidden to mix with toxic, harmful, corrosive, and odorous items. 9.3 Storage
Store in a dark, room temperature, dry, and moisture-proof place. The storage warehouse should be clean, dry, well ventilated, and free of insects and rodents. It is strictly forbidden to store it together with toxic, harmful, corrosive, moldy, damp, or smelly items.2 Requirements for healthy materials: The rice must be produced in accordance with the technical regulations for the production and operation of green food rice. 5.2 Quality indicators of rice milling (see Table 1) Varieties
Rice, glazed glutinous rice
Stalked rice, stalked glutinous rice
Brown rice rate
5.3 Appearance quality indicators (see Table 2)
Quality indicators of rice milling
Rice polishing rate
Whole polished rice rate
NY 20--1986
Transparency and color
Grain length, mm
Grain shape (length-to-width ratio)
Translucent and shiny
NY/T 419-2000
Table 2 Appearance quality indicators
Translucent and shiny
1. 5~2. 0
Cooking and nutritional quality indicators (see Table 3)
Milky white and shiny
Table 3 Cooking and nutritional quality indicators
Amylose, %
Gel consistency, mm
Alkali elimination value, grade
Protein, %
5.5 Processing quality indicators (see Table 4)
Processing accuracy
Incomplete grains, %
Total, %||tt ||Maximum
Impurities
Minerals, %
Echinochloa crus-galli grains, grains/kg
Rice grains, grains/kg
Small broken rice
Other regions
Six provinces and regions
Table 4 Processing quality indicators
Early glazed rice and glazed glutinous rice
Milky white and shiny
5.0～5.5
Late glazed rice
NY 20—1986 Medium
3.3.2-level
NY 20---1986 Φ
3.3.3-level
NY 20—1986 Medium
3.3.5.1-level
Early stalk rice and stalk rice
Yellow rice, %
Note: The moisture standard of late stalk rice in Hubei, Henan and Shaanxi provinces is ≤14.0%. The six provinces refer to Sichuan, Guizhou, Yunnan, Fujian, Guangdong and Guangxi. Hygienic requirements (see Table 5)
Table 5 Hygienic requirements for rice
Phosphide (measured in pH)
Cyanide (measured in HCN)
Chloropicrin
Carbon disulfide (measured in CS,)
Dichlorvos
Not detected
Not detectable
Not detectable
Not detectable
Late-seasoned rice
Malathion
Parathion
Phorate
Thion
Hexachlorocyclohexane
DDT
Aflatoxin B1
Monument (measured in As )
Mercury (in Hg)
Lead (in Pb)
Radium (in Cd)
Fluorine (in F)
Methiodide
Tricyclazole
NY/T 419—-2000
Table 5 (Complete)
Note: The use of other pesticides and their limits shall comply with the provisions of NY/T393. 6
Test methods
Not detectable
Not detectable
Not detectable
The test methods for each item of rice milling quality, appearance quality, cooking and nutritional quality, processing quality and hygienic indicators in this standard are as follows: brown rice rate, polished rice rate, whole polished rice rate, amylose, gelatin consistency and alkali elimination value shall be implemented in accordance with the provisions of NY/T83. 6.1
Color shall be in accordance with GB/T5492.
6.3 Transparency, grain length and grain shape shall be in accordance with NY20. 6.4 Protein shall be in accordance with GB/T5511. 6.5
Processing accuracy shall be in accordance with GB/T5502. Imperfect grains shall be in accordance with GB/T5494. 6.6
Maximum impurities shall be in accordance with relevant provisions of GB1354. 6.7
Broken rice shall be in accordance with GB/T5503.
6.9 Moisture shall be in accordance with GB/T5497.
Mixed grains shall be in accordance with GB/T5493.
Yellow rice rate shall be in accordance with GB/T5496.
Phosphide, cyanide, chloropicrin and carbon disulfide shall be in accordance with relevant provisions of GB/T5009.36. Dichlorvos, dimethoate, malathion, parathion, phorate, fenthion and fenthion shall be implemented in accordance with the provisions of GB/T5009.20. BHC and DDB shall be implemented in accordance with the provisions of GB/T5009.19. Aflatoxin B shall be implemented in accordance with the relevant provisions of GB/T5009.22. Arsenic shall be implemented in accordance with the provisions of GB/T5009.11.
Mercury shall be implemented in accordance with the provisions of GB/T5009.17.
Lead shall be implemented in accordance with the provisions of GB/T5009.12.
6.19 Cadmium shall be implemented in accordance with the provisions of GB/T5009.15. 6.20 Fluorine shall be implemented in accordance with the provisions of GB/T5009.18. NY/T 419—2000
Methodoxime shall be implemented in accordance with the provisions of GB/T14929.8. 6.22 Tricyclazole shall be implemented in accordance with the provisions of GB/T14929.9. 7 Inspection rules
7.1 Batch rules
Rice harvested from the same production base, the same sowing period, and the same variety, after processing and packaging, are the same batch of products. Products of the same batch should be subject to delivery inspection before leaving the factory, and should be accompanied by a quality certificate signed by the technical inspection department of the manufacturer when leaving the factory. 7.2 Sampling method
It shall be implemented in accordance with the provisions of GB5491.
7.3 Delivery inspection
The delivery inspection content includes all items of packaging, marking, labeling, rice milling quality, appearance quality, cooking and nutritional quality, and processing quality. The hygiene index should be selected and measured according to the soil environmental background value and the application of pesticides. Only products that pass the inspection and are accompanied by a certificate of conformity can be delivered. 7.4 Type inspection
Type inspection is a comprehensive assessment of the product, that is, an inspection of all requirements (indicators) specified in this standard. Type inspection shall be conducted in the following cases: a) Products applying for green food logo; b) The difference between the results of the two factory inspections is large; c) The production environment has changed greatly due to human or natural factors; d) The national quality supervision agency or competent department has put forward type inspection requirements. 7.5 Judgment rules 7.5.1 The processing quality index and hygiene index of the inspected sample must all be qualified, and one of the other indexes is allowed to be unqualified. If more than one index is unqualified, the whole batch of products shall be judged as unqualified. 7.5.2 When the inspected sample fails the inspection, double the samples shall be taken for re-inspection according to the provisions of 7.2, and the re-inspection results shall be the final inspection results. 8.1 Logo The green food logo shall be marked on the packaging, and its marking method shall be implemented in accordance with relevant regulations. 8.2 Label The packaging label shall comply with the provisions of GB7718. 9 Packaging, transportation and storage
9.1 Packaging
9.1.1 Packaging mark
The packaging should be marked with storage and transportation icons, and the specific marking method should comply with the provisions of GB191. 9.1.2 Packaging materials
The packaging materials should comply with the national food packaging hygiene requirements and the requirements of environmental protection. The packaging materials should be strong, clean, dry, and free of any insect transmission, fungal contamination and bad odor. 9.1.3 Packaging requirements
The packaging container should be tightly sealed and must not be damaged or leaked. 9.2 Transportation
NY/T 4192000
The means of transportation should be clean, dry and equipped with anti-corrosion facilities. It is strictly forbidden to mix with toxic, harmful, corrosive and odorous items. 9.3 Storage
Store in a dark, room temperature, dry and moisture-proof place. The storage warehouse should be clean, dry, well ventilated and free of insects and rodents. It is strictly forbidden to store it together with toxic, harmful, corrosive, moldy, damp, or smelly items.2 Requirements for healthy materials: The rice must be produced in accordance with the technical regulations for the production and operation of green food rice. 5.2 Quality indicators of rice milling (see Table 1) Varieties
Rice, glazed glutinous rice
Stalked rice, stalked glutinous rice
Brown rice rate
5.3 Appearance quality indicators (see Table 2)
Quality indicators of rice milling
Rice polishing rate
Whole polished rice rate
NY 20--1986
Transparency and color
Grain length, mm
Grain shape (length-to-width ratio)
Translucent and shiny
NY/T 419-2000
Table 2 Appearance quality indicators
Translucent and shiny
1. 5~2. 0
Cooking and nutritional quality indicators (see Table 3)
Milky white and shiny
Table 3 Cooking and nutritional quality indicators
Amylose, %
Gel consistency, mm
Alkali elimination value, grade
Protein, %
5.5 Processing quality indicators (see Table 4)
Processing accuracy
Incomplete grains, %
Total, %||tt ||Maximum
Impurities
Minerals, %
Echinochloa crus-galli grains, grains/kg
Rice grains, grains/kg
Small broken rice
Other regions
Six provinces and regions
Table 4 Processing quality indicators
Early glazed rice and glazed glutinous rice
Milky white and shiny
5.0～5.5
Late glazed rice
NY 20—1986 Medium
3.3.2-level
NY 20---1986 Φ
3.3.3-level
NY 20—1986 Medium
3.3.5.1-level
Early stalk rice and stalk rice
Yellow rice, %
Note: The moisture standard of late stalk rice in Hubei, Henan and Shaanxi provinces is ≤14.0%. The six provinces refer to Sichuan, Guizhou, Yunnan, Fujian, Guangdong and Guangxi. Hygienic requirements (see Table 5)
Table 5 Hygienic requirements for rice
Phosphide (measured in pH)
Cyanide (measured in HCN)
Chloropicrin
Carbon disulfide (measured in CS,)
Dichlorvos
Not detected
Not detectable
Not detectable
Not detectable
Late-seasoned rice
Malathion
Parathion
Phorate
Thion
Hexachlorocyclohexane
DDT
Aflatoxin B1
Monument (measured in As )
Mercury (in Hg)
Lead (in Pb)
Radium (in Cd)
Fluorine (in F)
Methiodide
Tricyclazole
NY/T 419—-2000
Table 5 (Complete)
Note: The use of other pesticides and their limits shall comply with the provisions of NY/T393. 6
Test methods
Not detectable
Not detectable
Not detectable
The test methods for each item of rice milling quality, appearance quality, cooking and nutritional quality, processing quality and hygienic indicators in this standard are as follows: brown rice rate, polished rice rate, whole polished rice rate, amylose, gelatin consistency and alkali elimination value shall be implemented in accordance with the provisions of NY/T83. 6.1
Color shall be in accordance with GB/T5492.
6.3 Transparency, grain length and grain shape shall be in accordance with NY20. 6.4 Protein shall be in accordance with GB/T5511. 6.5
Processing accuracy shall be in accordance with GB/T5502. Imperfect grains shall be in accordance with GB/T5494. 6.6
Maximum impurities shall be in accordance with relevant provisions of GB1354. 6.7
Broken rice shall be in accordance with GB/T5503.
6.9 Moisture shall be in accordance with GB/T5497.
Mixed grains shall be in accordance with GB/T5493.
Yellow rice rate shall be in accordance with GB/T5496.
Phosphide, cyanide, chloropicrin and carbon disulfide shall be in accordance with relevant provisions of GB/T5009.36. Dichlorvos, dimethoate, malathion, parathion, phorate, fenthion and fenthion shall be implemented in accordance with the provisions of GB/T5009.20. BHC and DDB shall be implemented in accordance with the provisions of GB/T5009.19. Aflatoxin B shall be implemented in accordance with the relevant provisions of GB/T5009.22. Arsenic shall be implemented in accordance with the provisions of GB/T5009.11.
Mercury shall be implemented in accordance with the provisions of GB/T5009.17.
Lead shall be implemented in accordance with the provisions of GB/T5009.12.
6.19 Cadmium shall be implemented in accordance with the provisions of GB/T5009.15. 6.20 Fluorine shall be implemented in accordance with the provisions of GB/T5009.18. NY/T 419—2000
Methodoxime shall be implemented in accordance with the provisions of GB/T14929.8. 6.22 Tricyclazole shall be implemented in accordance with the provisions of GB/T14929.9. 7 Inspection rules
7.1 Batch rules
Rice harvested from the same production base, the same sowing period, and the same variety, after processing and packaging, are the same batch of products. Products of the same batch should be subject to delivery inspection before leaving the factory, and should be accompanied by a quality certificate signed by the technical inspection department of the manufacturer when leaving the factory. 7.2 Sampling method
It shall be implemented in accordance with the provisions of GB5491.
7.3 Delivery inspection
The delivery inspection content includes all items of packaging, marking, labeling, rice milling quality, appearance quality, cooking and nutritional quality, and processing quality. The hygiene index should be selected and measured according to the soil environmental background value and the application of pesticides. Only products that pass the inspection and are accompanied by a certificate of conformity can be delivered. 7.4 Type inspection
Type inspection is a comprehensive assessment of the product, that is, an inspection of all requirements (indicators) specified in this standard. Type inspection shall be conducted in the following cases: a) Products applying for green food logo; b) The difference between the results of the two factory inspections is large; c) The production environment has changed greatly due to human or natural factors; d) The national quality supervision agency or competent department has put forward type inspection requirements. 7.5 Judgment rules 7.5.1 The processing quality index and hygiene index of the inspected sample must all be qualified, and one of the other indexes is allowed to be unqualified. If more than one index is unqualified, the whole batch of products shall be judged as unqualified. 7.5.2 When the inspected sample fails the inspection, double the samples shall be taken for re-inspection according to the provisions of 7.2, and the re-inspection results shall be the final inspection results. 8.1 Logo The green food logo shall be marked on the packaging, and its marking method shall be implemented in accordance with relevant regulations. 8.2 Label The packaging label shall comply with the provisions of GB7718. 9 Packaging, transportation and storage
9.1 Packaging
9.1.1 Packaging mark
The packaging should be marked with storage and transportation icons, and the specific marking method should comply with the provisions of GB191. 9.1.2 Packaging materials
The packaging materials should comply with the national food packaging hygiene requirements and the requirements of environmental protection. The packaging materials should be strong, clean, dry, and free of any insect transmission, fungal contamination and bad odor. 9.1.3 Packaging requirements
The packaging container should be tightly sealed and must not be damaged or leaked. 9.2 Transportation
NY/T 4192000
The means of transportation should be clean, dry and equipped with anti-corrosion facilities. It is strictly forbidden to mix with toxic, harmful, corrosive and odorous items. 9.3 Storage
Store in a dark, room temperature, dry and moisture-proof place. The storage warehouse should be clean, dry, well ventilated and free of insects and rodents. It is strictly forbidden to store it together with toxic, harmful, corrosive, moldy, damp, or smelly items.0
Cooking and nutritional quality indicators (see Table 3)
Milky white and shiny
Table 3 Cooking and nutritional quality indicators
Amylose, %
Gel consistency, mm
Alkali elimination value, grade
Protein, %
5.5 Processing quality indicators (see Table 4)
Processing accuracy
Incomplete grains, %
Total, %||tt ||Maximum
Impurities
Minerals, %
Echinochloa crus-galli grains, grains/kg
Rice grains, grains/kg
Small broken rice
Other regions
Six provinces and regions
Table 4 Processing quality indicators
Early glazed rice and glazed glutinous rice
Milky white and shiny
5.0～5.5
Late glazed rice
NY 20—1986 Medium
3.3.2-level
NY 20---1986 Φ
3.3.3-level
NY 20—1986 Medium
3.3.5.1-level
Early stalk rice and stalk rice
Yellow rice, %
Note: The moisture standard of late stalk rice in Hubei, Henan and Shaanxi provinces is ≤14.0%. The six provinces refer to Sichuan, Guizhou, Yunnan, Fujian, Guangdong and Guangxi. Hygienic requirements (see Table 5)
Table 5 Hygienic requirements for rice
Phosphide (measured in pH)
Cyanide (measured in HCN)
Chloropicrin
Carbon disulfide (measured in CS,)
Dichlorvos
Not detected
Not detectable
Not detectable
Not detectable
Late-seasoned rice
Malathion
Parathion
Phorate
Thion
Hexachlorocyclohexane
DDT
Aflatoxin B1
Monument (measured in As )
Mercury (in Hg)
Lead (in Pb)
Radium (in Cd)
Fluorine (in F)
Methiodide
Tricyclazole
NY/T 419—-2000
Table 5 (Complete)
Note: The use of other pesticides and their limits shall comply with the provisions of NY/T393. 6
Test methods
Not detectable
Not detectable
Not detectable
The test methods for each item of rice milling quality, appearance quality, cooking and nutritional quality, processing quality and hygienic indicators in this standard are as follows: brown rice rate, polished rice rate, whole polished rice rate, amylose, gelatin consistency and alkali elimination value shall be implemented in accordance with the provisions of NY/T83. 6.1
Color shall be in accordance with GB/T5492.
6.3 Transparency, grain length and grain shape shall be in accordance with NY20. 6.4 Protein shall be in accordance with GB/T5511. 6.5
Processing accuracy shall be in accordance with GB/T5502. Imperfect grains shall be in accordance with GB/T5494. 6.6
Maximum impurities shall be in accordance with relevant provisions of GB1354. 6.7
Broken rice shall be in accordance with GB/T5503.
6.9 Moisture shall be in accordance with GB/T5497.
Mixed grains shall be in accordance with GB/T5493.
Yellow rice rate shall be in accordance with GB/T5496.
Phosphide, cyanide, chloropicrin and carbon disulfide shall be in accordance with relevant provisions of GB/T5009.36. Dichlorvos, dimethoate, malathion, parathion, phorate, fenthion and fenthion shall be implemented in accordance with the provisions of GB/T5009.20. BHC and DDB shall be implemented in accordance with the provisions of GB/T5009.19. Aflatoxin B shall be implemented in accordance with the relevant provisions of GB/T5009.22. Arsenic shall be implemented in accordance with the provisions of GB/T5009.11.
Mercury shall be implemented in accordance with the provisions of GB/T5009.17.
Lead shall be implemented in accordance with the provisions of GB/T5009.12.
6.19 Cadmium shall be implemented in accordance with the provisions of GB/T5009.15. 6.20 Fluorine shall be implemented in accordance with the provisions of GB/T5009.18. NY/T 419—2000
Methodoxime shall be implemented in accordance with the provisions of GB/T14929.8. 6.22 Tricyclazole shall be implemented in accordance with the provisions of GB/T14929.9. 7 Inspection rules
7.1 Batch rules
Rice harvested from the same production base, the same sowing period, and the same variety, after processing and packaging, are the same batch of products. Products of the same batch should be subject to delivery inspection before leaving the factory, and should be accompanied by a quality certificate signed by the technical inspection department of the manufacturer when leaving the factory. 7.2 Sampling method
It shall be implemented in accordance with the provisions of GB5491.
7.3 Delivery inspection
The delivery inspection content includes all items of packaging, marking, labeling, rice milling quality, appearance quality, cooking and nutritional quality, and processing quality. The hygiene index should be selected and measured according to the soil environmental background value and the application of pesticides. Only products that pass the inspection and are accompanied by a certificate of conformity can be delivered. 7.4 Type inspection
Type inspection is a comprehensive assessment of the product, that is, an inspection of all requirements (indicators) specified in this standard. Type inspection shall be conducted in the following cases: a) Products applying for green food logo; b) The difference between the results of the two factory inspections is large; c) The production environment has changed greatly due to human or natural factors; d) The national quality supervision agency or competent department has put forward type inspection requirements. 7.5 Judgment rules 7.5.1 The processing quality index and hygiene index of the inspected sample must all be qualified, and one of the other indexes is allowed to be unqualified. If more than one index is unqualified, the whole batch of products shall be judged as unqualified. 7.5.2 When the inspected sample fails the inspection, double the samples shall be taken for re-inspection according to the provisions of 7.2, and the re-inspection results shall be the final inspection results. 8.1 Logo The green food logo shall be marked on the packaging, and its marking method shall be implemented in accordance with relevant regulations. 8.2 Label The packaging label shall comply with the provisions of GB7718. 9 Packaging, transportation and storage
9.1 Packaging
9.1.1 Packaging mark
The packaging should be marked with storage and transportation icons, and the specific marking method should comply with the provisions of GB191. 9.1.2 Packaging materials
The packaging materials should comply with the national food packaging hygiene requirements and the requirements of environmental protection. The packaging materials should be strong, clean, dry, and free of any insect transmission, fungal contamination and bad odor. 9.1.3 Packaging requirements
The packaging container should be tightly sealed and must not be damaged or leaked. 9.2 Transportation
NY/T 4192000
The means of transportation should be clean, dry and equipped with anti-corrosion facilities. It is strictly forbidden to mix with toxic, harmful, corrosive and odorous items. 9.3 Storage
Store in a dark, room temperature, dry and moisture-proof place. The storage warehouse should be clean, dry, well ventilated and free of insects and rodents. It is strictly forbidden to store it together with toxic, harmful, corrosive, moldy, damp, or smelly items.0
Cooking and nutritional quality indicators (see Table 3)
Milky white and shiny
Table 3 Cooking and nutritional quality indicators
Amylose, %
Gel consistency, mm
Alkali elimination value, grade
Protein, %
5.5 Processing quality indicators (see Table 4)
Processing accuracy
Incomplete grains, %
Total, %||tt ||Maximum
Impurities
Minerals, %
Echinochloa crus-galli grains, grains/kg
Rice grains, grains/kg
Small broken rice
Other regions
Six provinces and regions
Table 4 Processing quality indicators
Early glazed rice and glazed glutinous rice
Milky white and shiny
5.0～5.5
Late glazed rice
NY 20—1986 Medium
3.3.2-level
NY 20---1986 Φ
3.3.3-level
NY 20—1986 Medium
3.3.5.1-level
Early stalk rice and stalk rice
Yellow rice, %
Note: The moisture standard of late stalk rice in Hubei, Henan and Shaanxi provinces is ≤14.0%. The six provinces refer to Sichuan, Guizhou, Yunnan, Fujian, Guangdong and Guangxi. Hygienic requirements (see Table 5)
Table 5 Hygienic requirements for rice
Phosphide (measured in pH)
Cyanide (measured in HCN)
Chloropicrin
Carbon disulfide (measured in CS,)
Dichlorvos
Not detected
Not detectable
Not detectable
Not detectable
Late-seasoned rice
Malathion
Parathion
Phorate
Thion
Hexachlorocyclohexane
DDT
Aflatoxin B1
Monument (measured in As )
Mercury (in Hg)
Lead (in Pb)
Radium (in Cd)
Fluorine (in F)
Methiodide
Tricyclazole
NY/T 419—-2000
Table 5 (Complete)
Note: The use of other pesticides and their limits shall comply with the provisions of NY/T393. 6
Test methods
Not detectable
Not detectable
Not detectable
The test methods for each item of rice milling quality, appearance quality, cooking and nutritional quality, processing quality and hygienic indicators in this standard are as follows: brown rice rate, polished rice rate, whole polished rice rate, amylose, gelatin consistency and alkali elimination value shall be implemented in accordance with the provisions of NY/T83. 6.1
Color shall be in accordance with GB/T5492.
6.3 Transparency, grain length and grain shape shall be in accordance with NY20. 6.4 Protein shall be in accordance with GB/T5511. 6.5
Processing accuracy shall be in accordance with GB/T5502. Imperfect grains shall be in accordance with GB/T5494. 6.6
Maximum impurities shall be in accordance with relevant provisions of GB1354. 6.7
Broken rice shall be in accordance with GB/T5503.
6.9 Moisture shall be in accordance with GB/T5497.
Mixed grains shall be in accordance with GB/T5493.
Yellow rice rate shall be in accordance with GB/T5496.
Phosphide, cyanide, chloropicrin and carbon disulfide shall be in accordance with relevant provisions of GB/T5009.36. Dichlorvos, dimethoate, malathion, parathion, phorate, fenthion and fenthion shall be implemented in accordance with the provisions of GB/T5009.20. BHC and DDB shall be implemented in accordance with the provisions of GB/T5009.19. Aflatoxin B shall be implemented in accordance with the relevant provisions of GB/T5009.22. Arsenic shall be implemented in accordance with the provisions of GB/T5009.11.
Mercury shall be implemented in accordance with the provisions of GB/T5009.17.
Lead shall be implemented in accordance with the provisions of GB/T5009.12.
6.19 Cadmium shall be implemented in accordance with the provisions of GB/T5009.15. 6.20 Fluorine shall be implemented in accordance with the provisions of GB/T5009.18. NY/T 419—2000
Methodoxime shall be implemented in accordance with the provisions of GB/T14929.8. 6.22 Tricyclazole shall be implemented in accordance with the provisions of GB/T14929.9. 7 Inspection rules
7.1 Batch rules
Rice harvested from the same production base, the same sowing period, and the same variety, after processing and packaging, are the same batch of products. Products of the same batch should be subject to delivery inspection before leaving the factory, and should be accompanied by a quality certificate signed by the technical inspection department of the manufacturer when leaving the factory. 7.2 Sampling method
It shall be implemented in accordance with the provisions of GB5491.
7.3 Delivery inspection
The delivery inspection content includes all items of packaging, marking, labeling, rice milling quality, appearance quality, cooking and nutritional quality, and processing quality. The hygiene index should be selected and measured according to the soil environmental background value and the application of pesticides. Only products that pass the inspection and are accompanied by a certificate of conformity can be delivered. 7.4 Type inspection
Type inspection is a comprehensive assessment of the product, that is, an inspection of all requirements (indicators) specified in this standard. Type inspection shall be conducted in the following cases: a) Products applying for green food logo; b) The difference between the results of the two factory inspections is large; c) The production environment has changed greatly due to human or natural factors; d) The national quality supervision agency or competent department has put forward type inspection requirements. 7.5 Judgment rules 7.5.1 The processing quality index and hygiene index of the inspected sample must all be qualified, and one of the other indexes is allowed to be unqualified. If more than one index is unqualified, the whole batch of products shall be judged as unqualified. 7.5.2 When the inspected sample fails the inspection, double the samples shall be taken for re-inspection according to the provisions of 7.2, and the re-inspection results shall be the final inspection results. 8.1 Logo The green food logo shall be marked on the packaging, and its marking method shall be implemented in accordance with relevant regulations. 8.2 Label The packaging label shall comply with the provisions of GB7718. 9 Packaging, transportation, storage
9.1 Packaging
9.1.1 Packaging mark
The packaging should be marked with storage and transportation icons, and the specific marking method should comply with the provisions of GB191. 9.1.2 Packaging materials
The packaging materials should comply with the national food packaging hygiene requirements and environmental protection requirements. The packaging materials should be strong, clean, dry, and free of any insect transmission, fungal contamination, and bad odor. 9.1.3 Packaging requirements
The packaging container should be tightly sealed and must not be damaged or leaked. 9.2 Transportation
NY/T 4192000
The means of transportation should be clean, dry, and have anti-corrosion facilities. It is strictly forbidden to mix with toxic, harmful, corrosive, and odorous items. 9.3 Storage
Store in a dark, room temperature, dry, and moisture-proof place. The storage warehouse should be clean, dry, well ventilated, and free of insects and rodents. It is strictly forbidden to store it together with toxic, harmful, corrosive, moldy, damp, or smelly items.0%. The six provinces refer to Sichuan, Guizhou, Yunnan, Fujian, Guangdong and Guangxi. Hygiene requirements (see Table 5)
Table 5 Hygiene requirements for rice
Phosphide (measured in PH:)
Cyanide (measured in HCN)
Chloropicrin
Carbon disulfide (measured in CS,)
Dichlorvos
Not detected
Not detected
Not detected
Not detected
Late-stalked rice
Malathion
Parathion
Phorate
Thion
Hexachlorocyclohexane
DDT
Aflatoxin B1
Monument (measured in As )
Mercury (in Hg)
Lead (in Pb)
Radium (in Cd)
Fluorine (in F)
Methiodide
Tricyclazole
NY/T 419—-2000
Table 5 (Complete)
Note: The use of other pesticides and their limits shall comply with the provisions of NY/T393. 6
Test methods
Not detectable
Not detectable
Not detectable
The test methods for each item of rice milling quality, appearance quality, cooking and nutritional quality, processing quality and hygienic indicators in this standard are as follows: brown rice rate, polished rice rate, whole polished rice rate, amylose, gelatin consistency and alkali elimination value shall be implemented in accordance with the provisions of NY/T83. 6.1
Color shall be in accordance with GB/T5492.
6.3 Transparency, grain length and grain shape shall be in accordance with NY20. 6.4 Protein shall be in accordance with GB/T5511. 6.5
Processing accuracy shall be in accordance with GB/T5502. Imperfect grains shall be in accordance with GB/T5494. 6.6
Maximum impurities shall be in accordance with relevant provisions of GB1354. 6.7
Broken rice shall be in accordance with GB/T5503.
6.9 Moisture shall be in accordance with GB/T5497.
Mixed grains shall be in accordance with GB/T5493.
Yellow rice rate shall be in accordance with GB/T5496.
Phosphide, cyanide, chloropicrin and carbon disulfide shall be in accordance with relevant provisions of GB/T5009.36. Dichlorvos, dimethoate, malathion, parathion, phorate, fenthion and fenthion shall be implemented in accordance with the provisions of GB/T5009.20. BHC and DDB shall be implemented in accordance with the provisions of GB/T5009.19. Aflatoxin B shall be implemented in accordance with the relevant provisions of GB/T5009.22. Arsenic shall be implemented in accordance with the provisions of GB/T5009.11.
Mercury shall be implemented in accordance with the provisions of GB/T5009.17.
Lead shall be implemented in accordance with the provisions of GB/T5009.12.
6.19 Cadmium shall be implemented in accordance with the provisions of GB/T5009.15. 6.20 Fluorine shall be implemented in accordance with the provisions of GB/T5009.18. NY/T 419—2000
Methodoxime shall be implemented in accordance with the provisions of GB/T14929.8. 6.22 Tricyclazole shall be implemented in accordance with the provisions of GB/T14929.9. 7 Inspection rules
7.1 Batch rules
Rice harvested from the same production base, the same sowing period, and the same variety, after processing and packaging, are the same batch of products. Products of the same batch should be subject to delivery inspection before leaving the factory, and should be accompanied by a quality certificate signed by the technical inspection department of the manufacturer when leaving the factory. 7.2 Sampling method
It shall be implemented in accordance with the provisions of GB5491.
7.3 Delivery inspection
The delivery inspection content includes all items of packaging, marking, labeling, rice milling quality, appearance quality, cooking and nutritional quality, and processing quality. The hygiene index should be selected and measured according to the soil environmental background value and the application of pesticides. Only products that pass the inspection and are accompanied by a certificate of conformity can be delivered. 7.4 Type inspection
Type inspection is a comprehensive assessment of the product, that is, an inspection of all requirements (indicators) specified in this standard. Type inspection shall be conducted in the following cases: a) Products applying for green food logo; b) The difference between the results of the two factory inspections is large; c) The production environment has changed greatly due to human or natural factors; d) The national quality supervision agency or competent department has put forward type inspection requirements. 7.5 Judgment rules 7.5.1 The processing quality index and hygiene index of the inspected sample must all be qualified, and one of the other indexes is allowed to be unqualified. If more than one index is unqualified, the whole batch of products shall be judged as unqualified. 7.5.2 When the inspected sample fails the inspection, double the samples shall be taken for re-inspection according to the provisions of 7.2, and the re-inspection results shall be the final inspection results. 8.1 Logo The green food logo shall be marked on the packaging, and its marking method shall be implemented in accordance with relevant regulations. 8.2 Label The packaging label shall comply with the provisions of GB7718. 9 Packaging, transportation and storage
9.1 Packaging
9.1.1 Packaging mark
The packaging should be marked with storage and transportation icons, and the specific marking method should comply with the provisions of GB191. 9.1.2 Packaging materials
The packaging materials should comply with the national food packaging hygiene requirements and the requirements of environmental protection. The packaging materials should be strong, clean, dry, and free of any insect transmission, fungal contamination and bad odor. 9.1.3 Packaging requirements
The packaging container should be tightly sealed and must not be damaged or leaked. 9.2 Transportation
NY/T 4192000
The means of transportation should be clean, dry and equipped with anti-corrosion facilities. It is strictly forbidden to mix with toxic, harmful, corrosive and odorous items. 9.3 Storage
Store in a dark, room temperature, dry and moisture-proof place. The storage warehouse should be clean, dry, well ventilated and free of insects and rodents. It is strictly forbidden to store it together with toxic, harmful, corrosive, moldy, damp, or smelly items.0%. The six provinces refer to Sichuan, Guizhou, Yunnan, Fujian, Guangdong and Guangxi. Hygiene requirements (see Table 5)
Table 5 Hygiene requirements for rice
Phosphide (measured in PH:)
Cyanide (measured in HCN)
Chloropicrin
Carbon disulfide (measured in CS,)
Dichlorvos
Not detected
Not detected
Not detected
Not detected
Late-stalked ricebzxz.net
Malathion
Parathion
Phorate
Thion
Hexachlorocyclohexane
DDT
Aflatoxin B1
Monument (measured in As )
Mercury (in Hg)
Lead (in Pb)
Radium (in Cd)
Fluorine (in F)
Methiodide
Tricyclazole
NY/T 419—-2000
Table 5 (Complete)
Note: The use of other pesticides and their limits shall comply with the provisions of NY/T393. 6
Test methods
Not detectable
Not detectable
Not detectable
The test methods for each item of rice milling quality, appearance quality, cooking and nutritional quality, processing quality and hygienic indicators in this standard are as follows: brown rice rate, polished rice rate, whole polished rice rate, amylose, gelatin consistency and alkali elimination value shall be implemented in accordance with the provisions of NY/T83. 6.1
Color shall be in accordance with GB/T5492.
6.3 Transparency, grain length and grain shape shall be in accordance with NY20. 6.4 Protein shall be in accordance with GB/T5511. 6.5
Processing accuracy shall be in accordance with GB/T5502. Imperfect grains shall be in accordance with GB/T5494. 6.6
Maximum impurities shall be in accordance with relevant provisions of GB1354. 6.7
Broken rice shall be in accordance with GB/T5503.
6.9 Moisture shall be in accordance with GB/T5497.
Mixed grains shall be in accordance with GB/T5493.
Yellow rice rate shall be in accordance with GB/T5496.
Phosphide, cyanide, chloropicrin and carbon disulfide shall be in accordance with relevant provisions of GB/T5009.36. Dichlorvos, dimethoate, malathion, parathion, phorate, fenthion and fenthion shall be implemented in accordance with the provisions of GB/T5009.20. BHC and DDB shall be implemented in accordance with the provisions of GB/T5009.19. Aflatoxin B shall be implemented in accordance with the relevant provisions of GB/T5009.22. Arsenic shall be implemented in accordance with the provisions of GB/T5009.11.
Mercury shall be implemented in accordance with the provisions of GB/T5009.17.
Lead shall be implemented in accordance with the provisions of GB/T5009.12.
6.19 Cadmium shall be implemented in accordance with the provisions of GB/T5009.15. 6.20 Fluorine shall be implemented in accordance with the provisions of GB/T5009.18. NY/T 419—2000
Methodoxime shall be implemented in accordance with the provisions of GB/T14929.8. 6.22 Tricyclazole shall be implemented in accordance with the provisions of GB/T14929.9. 7 Inspection rules
7.1 Batch rules
Rice harvested from the same production base, the same sowing period, and the same variety, after processing and packaging, are the same batch of products. Products of the same batch should be subject to delivery inspection before leaving the factory, and should be accompanied by a quality certificate signed by the technical inspection department of the manufacturer when leaving the factory. 7.2 Sampling method
It shall be implemented in accordance with the provisions of GB5491.
7.3 Delivery inspection
The delivery inspection content includes all items of packaging, marking, labeling, rice milling quality, appearance quality, cooking and nutritional quality, and processing quality. The hygiene index should be selected and measured according to the soil environmental background value and the application of pesticides. Only products that pass the inspection and are accompanied by a certificate of conformity can be delivered. 7.4 Type inspection
Type inspection is a comprehensive assessment of the product, that is, an inspection of all requirements (indicators) specified in this standard. Type inspection shall be conducted in the following cases: a) Products applying for green food logo; b) The difference between the results of the two factory inspections is large; c) The production environment has changed greatly due to human or natural factors; d) The national quality supervision agency or competent department has put forward type inspection requirements. 7.5 Judgment rules 7.5.1 The processing quality index and hygiene index of the inspected sample must all be qualified, and one of the other indexes is allowed to be unqualified. If more than one index is unqualified, the whole batch of products shall be judged as unqualified. 7.5.2 When the inspected sample fails the inspection, double the samples shall be taken for re-inspection according to the provisions of 7.2, and the re-inspection results shall be the final inspection results. 8.1 Logo The green food logo shall be marked on the packaging, and its marking method shall be implemented in accordance with relevant regulations. 8.2 Label The packaging label shall comply with the provisions of GB7718. 9 Packaging, transportation and storage
9.1 Packaging
9.1.1 Packaging mark
The packaging should be marked with storage and transportation icons, and the specific marking method should comply with the provisions of GB191. 9.1.2 Packaging materials
The packaging materials should comply with the national food packaging hygiene requirements and the requirements of environmental protection. The packaging materials should be strong, clean, dry, and free of any insect transmission, fungal contamination and bad odor. 9.1.3 Packaging requirements
The packaging container should be tightly sealed and must not be damaged or leaked. 9.2 Transportation
NY/T 4192000
The means of transportation should be clean, dry and equipped with anti-corrosion facilities. It is strictly forbidden to mix with toxic, harmful, corrosive and odorous items. 9.3 Storage
Store in a dark, room temperature, dry and moisture-proof place. The storage warehouse should be clean, dry, well ventilated and free of insects and rodents. It is strictly forbidden to store it together with toxic, harmful, corrosive, moldy, damp, or smelly items.2 Sampling method
According to GB5491.
7.3 Delivery inspection
The delivery inspection includes all items of packaging, marking, labeling, rice milling quality, appearance quality, cooking and nutritional quality, and processing quality. The hygiene index should be selected and tested according to the soil environmental background value and the application of pesticides. Only products that pass the inspection and are accompanied by a certificate of conformity can be delivered. 7.4 Type inspection
Type inspection is a comprehensive assessment of the product, that is, to inspect all requirements (indicators) specified in this standard. Type inspection should be carried out in the following circumstancesa) Products applying for the green food mark;
b) The results of the two factory inspections are quite different; c) The production environment has changed significantly due to human or natural factors; d) The national quality supervision agency or the competent department has put forward type inspection requirements. 7.5 Judgment rules
7.5.1 The processing quality index and hygiene index of the inspected sample must all be qualified. One of the other indexes is allowed to be unqualified. If more than one of them is unqualified, the whole batch of products shall be judged as unqualified. 7.5.2 When the inspected sample fails the inspection, double the samples shall be re-examined according to the provisions of 7.2, and the re-examination results shall be the final inspection results.
8 Marks and labels
8.1 Marks
The green food mark shall be marked on the packaging, and the marking method shall be implemented in accordance with relevant regulations. 8.2 Labels
The packaging label shall comply with the provisions of GB7718. 9 Packaging, transportation and storage
9.1 Packaging
9.1.1 Packaging marks
The storage and transportation pictorial mark shall be marked on the packaging, and the specific marking method shall comply with the provisions of GB191. 9.1.2 Packaging materials
The packaging materials shall comply with the national food packaging hygiene requirements and the requirements of environmental protection. The packaging materials should be strong, clean, dry, and free from any insects, fungus contamination, and bad odor. 9.1.3 Packaging requirements
The packaging container should be tightly sealed and not damaged or leaking. 9.2 Transportation
NY/T 4192000
The transportation vehicle should be clean, dry, and equipped with anti-corrosion facilities. It is strictly forbidden to mix with toxic, harmful, corrosive, and odorous items. 9.3 Storage
Store in a dark, room temperature, dry, and moisture-proof place. The storage warehouse should be clean, dry, well ventilated, and free from insects and rodents. It is strictly forbidden to mix with toxic, harmful, corrosive, moldy, damp, and odorous items. 1212 Sampling method
According to GB5491.
7.3 Delivery inspection
The delivery inspection includes all items of packaging, marking, labeling, rice milling quality, appearance quality, cooking and nutritional quality, and processing quality. The hygiene index should be selected and tested according to the soil environmental background value and the application of pesticides. Only products that pass the inspection and are accompanied by a certificate of conformity can be delivered. 7.4 Type inspection
Type inspection is a comprehensive assessment of the product, that is, to inspect all requirements (indicators) specified in this standard. Type inspection should be carried out in the following circumstancesa) Products applying for the green food mark;
b) The results of the two factory inspections are quite different; c) The production environment has changed significantly due to human or natural factors; d) The national quality supervision agency or the competent department has put forward type inspection requirements. 7.5 Judgment rules
7.5.1 The processing quality index and hygiene index of the inspected sample must all be qualified. One of the other indexes is allowed to be unqualified. If more than one of them is unqualified, the whole batch of products shall be judged as unqualified. 7.5.2 When the inspected sample fails the inspection, double the samples shall be re-examined according to the provisions of 7.2, and the re-examination results shall be the final inspection results.
8 Marks and labels
8.1 Marks
The green food mark shall be marked on the packaging, and the marking method shall be implemented in accordance with relevant regulations. 8.2 Labels
The packaging label shall comply with the provisions of GB7718. 9 Packaging, transportation and storage
9.1 Packaging
9.1.1 Packaging marks
The storage and transportation pictorial mark shall be marked on the packaging, and the specific marking method shall comply with the provisions of GB191. 9.1.2 Packaging materials
The packaging materials shall comply with the national food packaging hygiene requirements and the requirements of environmental protection. The packaging materials should be strong, clean, dry, and free from any insects, fungus contamination, and bad odor. 9.1.3 Packaging requirements
The packaging container should be tightly sealed and not damaged or leaking. 9.2 Transportation
NY/T 4192000
The transportation vehicle should be clean, dry, and equipped with anti-corrosion facilities. It is strictly forbidden to mix with toxic, harmful, corrosive, and odorous items. 9.3 Storage
Store in a dark, room temperature, dry, and moisture-proof place. The storage warehouse should be clean, dry, well ventilated, and free from insects and rodents. It is strictly forbidden to mix with toxic, harmful, corrosive, moldy, damp, and odorous items. 121
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