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Classification of Food Standards

Classification of Food Standards, Total:41 items.

In the international standard classification, Classification of Food Standards involves: Farming and forestry, Food products in general, Cereals, pulses and derived products, Terminology (principles and coordination), Meat, meat products and other animal produce, Fruits. Vegetables, Prepackaged and prepared foods, General methods of tests and analysis for food products.

Association Francaise de Normalisation, Classification of Food Standards

• CWA 14698-1:2003 Principles to create a standardized framework for the classsification of non-food products
• NF V03-049*NF ISO 26642:2010 Food products - Determination of the glycaemic index (GI) and recommendation for food classification.

US-CFR-file, Classification of Food Standards

• CFR 7-42.106-2013 Agriculture. Part42:Standards for condition of food containers. Section42.106:Classifying and recording defects.

Jiangxi Provincial Standard of the People's Republic of China, Classification of Food Standards

• DB36/T 566-2017 Classification standard for selenium content in selenium-enriched foods
• DB36/T 566-2009 Classification standard for selenium content in selenium-enriched foods

IX-FAO, Classification of Food Standards

• CODEX STAN 171-1995 Codex standard for certain pulses
• CODEX STAN 224-2001(En) Codex Alimentarius Standard Taro
• CODEX STAN 224-2001,Amended 1-2005(Ch) Codex Alimentarius Standard Taro
• CODEX STAN 74-2006 Standard for Processed Cereal-Based Foods for Infants and Young Children
• CODEX STAN 74-1981(En) International Codex Alimentarius Standard Cereal-Based Processed Foods for Infants and Young Children
• CODEX STAN 74-1981,Rev.1-2006(Ch) International Codex Alimentarius Standard Cereal-Based Processed Foods for Infants and Young Children
• CODEX STAN 171-1989,Rev.1-1995(Ch) Codex Alimentarius Standard Special Pulses
• CODEX STAN 171-1989(En) Codex Alimentarius Standard Special Pulses

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, Classification of Food Standards

• GB 19300-2014 National Food Safety Standard Nuts and Seeds
• GB 16565-1996 Hygienic standard for fried food
• GB 13100-1991 Hygienic standard for meat can
• GB 10769-2010 National food safety standard Cereal-based complementary foods for infants and young children
• GB 11671-1989 Hygienic standard for canned fruits and vegetables
• GB 19305-2003 Hygienic standard for foodstuff vegetable fibre of container

食品产品, Classification of Food Standards

• GB 14932-2016 National Food Safety Standard Meals for Food Processing
• GB 19643-2016 National Food Safety Standard Algae and its products

Group Standards of the People's Republic of China, Classification of Food Standards

• T/XJBZFX 001-2020 Classification standard for selenium content in selenium-enriched and selenium-containing foods

American Society for Testing and Materials (ASTM), Classification of Food Standards

• ASTM D8440-22 Standard Specification for Food Safety and Quality of Hempseed Products Intended for Human Consumption

CN-STDBOOK, Classification of Food Standards

• 图书 3-8208 Food Additives Use Standards Quick Reference Manual Foods for Special Dietary Uses and Others Subvolume
• 图书 3-8207 Food Additive Use Standards Quick Reference Manual Alcohol Sub-volume

National Health Commission of the People's Republic of China, Classification of Food Standards

• GB 5009.31-2016 Determination of Parabens in Food in National Food Safety Standards
• GB 5009.26-2016 Determination of N-nitrosamine compounds in national food safety standards
• GB 5009.3-2010 National food safety standard Determination of moisture in foods
• GB 5009.4-2010 National food safety standard Determination of ash in foods
• GB 5009.3-2016 National Food Safety Standard Determination of Moisture in Food
• GB 5009.4-2016 Determination of ash content in food according to the national food safety standard
• GB 5009.238-2016 Determination of Water Activity of Food in National Food Safety Standard
• GB 5009.243-2016 Determination of heterocyclic amines in high-temperature cooking food according to national food safety standards

Professional Standard - Agriculture, Classification of Food Standards

• GB 5009.26-2023 National Food Safety Standard Determination of N-Nitrosamine Compounds in Foods

HU-MSZT, Classification of Food Standards

• MSZ 3640/5-1981

Guangxi Provincial Food Standard of the People's Republic of China, Classification of Food Standards

• DBS45/ 050-2018 Local Food Safety Standard Fresh Wet Rice Noodles
• DBS45/ 050-2021 Local Food Safety Standard Fresh Wet Rice Noodles

Sichuan Provincial Food Standard of the People's Republic of China, Classification of Food Standards

• DBS51/ 002-2016 Food safety local standard sauerkraut seasoning

Chongqing Provincial Food Standard of the People's Republic of China, Classification of Food Standards

• DBS50/ 020-2021 Food Safety Local Standard Kimchi Seasoning

International Organization for Standardization (ISO), Classification of Food Standards

• ISO 26642:2010 Food products - Determination of the glycaemic index (GI) and recommendation for food classification

British Standards Institution (BSI), Classification of Food Standards

• BS ISO 26642:2010 Food products. Determination of the glycaemic index (GI) and recommendation for food classification

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