|
Std ID |
Description (Standard Title) |
Detail |
|
GB 4789.39-2013
|
National food safety standard - Food Microbiological Examination - Counting of fecal coliform
|
GB 4789.39-2013
|
|
GB 4789.7-2013
|
National food safety standard - Food Microbiological Examination - Vibrio parahaemolyticus
|
GB 4789.7-2013
|
|
GB 5009.205-2013
|
National Food Safety Standard -- TEQ Determination of dioxin and its analogues
|
GB 5009.205-2013
|
|
GB 11676-2012
|
Silicone release coatings
|
GB 11676-2012
|
|
GB 11677-2012
|
The cans the inner wall of water-based modified epoxy paint
|
GB 11677-2012
|
|
GB 14880-2012
|
National Food Safety Standard for the Use of Nutritional Fortification Substances in Foods
|
GB 14880-2012
|
|
GB 14936-2012
|
National food safety standard - Food additives - Diatomaceous Earth
|
GB 14936-2012
|
|
GB 2757-2012
|
National food safety standards -- Distilled spirits and liqueur
|
GB 2757-2012
|
|
GB 2758-2012
|
National food safety standards -- Fermented wine and liqueur
|
GB 2758-2012
|
|
GB 2762-2012
|
National food safety standards -- Contaminants in foods
|
GB 2762-2012
|
|
GB 29205-2012
|
Sulfuric acid food additives
|
GB 29205-2012
|
|
GB 4789.13-2012
|
National food safety standard - Microbiological examination of food - Clostridium perfringens inspection
|
GB 4789.13-2012
|
|
GB 4789.34-2012
|
National food safety standards -- Microbiological examination of food -- Identification of bifidobacteria
|
GB 4789.34-2012
|
|
GB 4789.38-2012
|
National Food Safety Standard -- Microbiological Examination of Food Hygiene -- Enumeration of Escherichia Coli
|
GB 4789.38-2012
|
|
GB 4789.5-2012
|
National food safety standard -- Microbiological examination of food hygiene -- Examination of shigella
|
GB 4789.5-2012
|
|
GB 5009.94-2012
|
Determination of rare earth elements in plant food
|
GB 5009.94-2012
|
|
GB 9686-2012
|
National food safety standards -- Inner wall epoxy polyamide resin coating
|
GB 9686-2012
|
|
GB 14963-2011
|
National food safety standards -- Honey
|
GB 14963-2011
|
|
GB 19295-2011
|
Frozen pastry products of national food safety standards
|
GB 19295-2011
|
|
GB 26878-2011
|
National food safety standards -- Iodine content of salt
|
GB 26878-2011
|
|
GB 2761-2011
|
National food safety standards -- Limited edition of mycotoxins in food
|
GB 2761-2011
|
|
GB 28050-2011
|
National Standard on Food Safety - National label standards for pre-packaged food
|
GB 28050-2011
|
|
GB 9684-2011
|
National food safety standard -- Stainless steel products
|
GB 9684-2011
|
|
GB 4789.10-2010
|
National food safety standard -- Food microbiological examination -- Staphylococcus aureus
|
GB 4789.10-2010
|
|
GB 4789.1-2010
|
National food safety standard -- Food microbiological examination: General guidelines
|
GB 4789.1-2010
|
|
GB 4789.15-2010
|
National food safety standard -- Food microbiological examination: Enumeration of moulds and yeasts
|
GB 4789.15-2010
|
|
GB 4789.18-2010
|
National food safety standard -- Food microbiological examination: Milk and milk products
|
GB 4789.18-2010
|
|
GB 4789.2-2010
|
National food safety standard -- Food microbiological examination: Aerobic plate count
|
GB 4789.2-2010
|
|
GB 4789.30-2010
|
National food safety standard -- Food microbiological examination: Listeria monocytogenes
|
GB 4789.30-2010
|
|
GB 4789.3-2010
|
National food safety standard -- Food microbiological examination: Enumeration of coliforms
|
GB 4789.3-2010
|
|
GB 4789.35-2010
|
National food safety standard -- Food microbiological examination: Lactic acid bacteria
|
GB 4789.35-2010
|
|
GB 4789.40-2010
|
National food safety standard -- Food microbiological examination: Enterobacter sakazakii
|
GB 4789.40-2010
|
|
GB 4789.4-2010
|
National food safety standard -- Food microbiological examination: Salmonella
|
GB 4789.4-2010
|
|
GB 5009.12-2010
|
National food safety standard -- Determination of lead in foods
|
GB 5009.12-2010
|
|
GB 5009.24-2010
|
National food safety standard -- Determination of aflatoxins M1 and B1 in foods
|
GB 5009.24-2010
|
|
GB 5009.3-2010
|
National food safety standard -- Determination of moisture in foods
|
GB 5009.3-2010
|
|
GB 5009.33-2010
|
National food safety standard -- Determination of nitrite and nitrate in foods
|
GB 5009.33-2010
|
|
GB 5009.4-2010
|
National food safety standard -- Determination of ash in foods
|
GB 5009.4-2010
|
|
GB 5009.5-2010
|
National food safety standard -- Determination of protein in foods
|
GB 5009.5-2010
|
|
GB 5009.93-2010
|
National food safety standard -- Determination of selenium in foods
|
GB 5009.93-2010
|
|
GB 9690-2009
|
Hygienic standard for melamine-formaldehyde products used as food containers and packaging materials
|
GB 9690-2009
|
|
GB 22556-2008
|
Hygienic standard for bean sprouts
|
GB 22556-2008
|
|
GB 9685-2008
|
[Replaced by GB 9685-2016] Hygienic standards for uses of additives in food containers and packaging materials
|
GB 9685-2008
|
|
GB/Z 21922-2008
|
Fundamental terminology and definition of nutritional component in foods
|
GB/Z 21922-2008
|
|
GB 10132-2005
|
Hygienic standard for aquatic products
|
GB 10132-2005
|
|
GB 10133-2005
|
Hygienic standard for aquatic flavouring
|
GB 10133-2005
|
|
GB 10136-2005
|
Hygienic standard for salt and liquor-saturated aquatic products of animal origin
|
GB 10136-2005
|
|
GB 10138-2005
|
Hygienic standard for salted fish
|
GB 10138-2005
|
|
GB 10144-2005
|
Hygienic standard for dried aquatic products of animal origin
|
GB 10144-2005
|
|
GB 10146-2005
|
Hygienic standard for edible animal fats
|
GB 10146-2005
|
|
GB 11674-2005
|
Hygienic standard of whey powders
|
GB 11674-2005
|
|
GB 13100-2005
|
Hygienic standard for canned meat
|
GB 13100-2005
|
|
GB 13102-2005
|
Hygienic Standard for evaporated milk and sweetened condensed milk
|
GB 13102-2005
|
|
GB 13104-2005
|
Hygienic standard for sugars
|
GB 13104-2005
|
|
GB 14939-2005
|
Hygienic standard for canned fish [Replaced by GB 7098-2015]
|
GB 14939-2005
|
|
GB 16325-2005
|
Hygienic standard for dried fruits
|
GB 16325-2005
|
|
GB 16326-2005
|
Hygienic standard for nut
|
GB 16326-2005
|
|
GB 17325-2005
|
Hygienic standard of concentrated fruit and vegetable juice for food industry
|
GB 17325-2005
|
|
GB 19640-2005
|
Hygienic standard for breakfast cereal
|
GB 19640-2005
|
|
GB 19641-2005
|
Hygienic standard for oil seeds
|
GB 19641-2005
|
|
GB 19642-2005
|
Hygienic standard for cocoa powder based solid drink
|
GB 19642-2005
|
|
GB 19643-2005
|
Hygienic standard for marine algae and algae products
|
GB 19643-2005
|
|
GB 19644-2005
|
Hygienic standard for milk powders
|
GB 19644-2005
|
|
GB 19645-2005
|
Hygienic standard for pasteurized and sterilized milk
|
GB 19645-2005
|
|
GB 19646-2005
|
Hygienic standard for cream and butter
|
GB 19646-2005
|
|
GB 19965-2005
|
The fluoride content of brick tea
|
GB 19965-2005
|
|
GB 2707-2005
|
Hygienic standard for aquatic flavouring
|
GB 2707-2005
|
|
GB 2715-2005
|
Hygienic standard for grains
|
GB 2715-2005
|
|
GB 2716-2005
|
Hygienic standard for edible vegetable oil
|
GB 2716-2005
|
|
GB 2726-2005
|
Hygienic standard for cooked meat products
|
GB 2726-2005
|
|
GB 2730-2005
|
Hygienic standard for cured meat products
|
GB 2730-2005
|
|
GB 2733-2005
|
Hygienic standard for fresh and frozen marine products of animal origin
|
GB 2733-2005
|
|
GB 2758-2005
|
Hygienic standard for fermented alcoholic beverages
|
GB 2758-2005
|
|
GB 2761-2005
|
Maximum levels of mycotoxins in foods
|
GB 2761-2005
|
|
GB 2762-2005
|
Maximum levels of contaminants in foods
|
GB 2762-2005
|
|
GB 2763-2005
|
Maximum residue limits for pesticides in food
|
GB 2763-2005
|
|
GB 17988-2004
|
Safety and sanitation requirements for disinfecting tableware cabinet
|
GB 17988-2004
|
|
GB 11671-2003
|
Hygienic standard for canned fruits and vegetables
|
GB 11671-2003
|
|
GB 11673-2003
|
Hygienic standard for milk beverage
|
GB 11673-2003
|
|
GB 11674-2003
|
Hygienic standard of whey powder
|
GB 11674-2003
|
|
GB 11675-2003
|
Hygienic standard for tremella fuciformis berk
|
GB 11675-2003
|
|
GB 12693-2003
|
Good manufacturing practice for dairy product factory
|
GB 12693-2003
|
|
GB 12695-2003
|
Good manufacturing practice of drink factory
|
GB 12695-2003
|
|
GB 14884-2003
|
Hygienic standard for preserved fruits
|
GB 14884-2003
|
|
GB 14932.1-2003
|
Hygienic standard for edible soybean meal
|
GB 14932.1-2003
|
|
GB 14963-2003
|
Hygienic standard for honey
|
GB 14963-2003
|
|
GB 14974-2003
|
Maximum levels of patulin in apple and hawthorn products
|
GB 14974-2003
|
|
GB 15193.10-2003
|
Unscheduled DNA synthesis test
|
GB 15193.10-2003
|
|
GB 15193.11-2003
|
Sex-linked recessive lethal test
|
GB 15193.11-2003
|
|
GB 15193.1-2003
|
Procedures for toxicological assessment of food
|
GB 15193.1-2003
|
|
GB 15193.12-2003
|
V79/HGPRT gene mutation test
|
GB 15193.12-2003
|
|
GB 15193.13-2003
|
Thirty- and ninety-days feeding study
|
GB 15193.13-2003
|
|
GB 15193.14-2003
|
Teratogenicity study
|
GB 15193.14-2003
|
|
GB 15193.15-2003
|
Reproductive study
|
GB 15193.15-2003
|
|
GB 15193.16-2003
|
Metabolic study
|
GB 15193.16-2003
|
|
GB 15193.17-2003
|
Chronic toxicity and carcinogenicity study
|
GB 15193.17-2003
|
|
GB 15193.18-2003
|
Acceptable daily intake estimation
|
GB 15193.18-2003
|
|
GB 15193.19-2003
|
Methods for disposing mutagens, teratogens and carcinogens
|
GB 15193.19-2003
|
|
GB 15193.20-2003
|
TK gene mutation test
|
GB 15193.20-2003
|
|
GB 15193.21-2003
|
Principle for preparing test materials
|
GB 15193.21-2003
|