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SN/T 4602-2016: General technical requirements for entry-exit food--Classification of food
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General technical requirements for entry-exit food--Classification of food
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SN/T 4602-2016
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Basic data | Standard ID | SN/T 4602-2016 (SN/T4602-2016) | | Description (Translated English) | General technical requirements for entry-exit food--Classification of food | | Sector / Industry | Commodity Inspection Standard (Recommended) | | Classification of Chinese Standard | X04 | | Word Count Estimation | 54,522 | | Date of Issue | 2016-08-23 | | Date of Implementation | 2017-03-01 | | Regulation (derived from) | State-Quality-Inspection-Accredidation (2016) No.438 | | Issuing agency(ies) | General Administration of Customs | SN/T 4602-2016: General technical requirements for entry-exit food--Classification of food---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
General technical requirements for entry-exit food--Classification of food
China's entry-exit inspection and quarantine industry standards
Import and export food professional general technical requirements
Classification of food
Published on.2016-08-23
2017-03-01 Implementation
China
The State Administration of Quality Supervision, Inspection and Quarantine issued
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard is proposed and managed by the National Certification and Accreditation Regulatory Commission.
This standard was drafted by the People's Republic of China. Jiangsu Entry-Exit Inspection and Quarantine Bureau.
The main drafters of this standard. Guo Guiping, Wang Yun, Ni Peng, Zhang Wenguo, Cao Haifeng, Shi Jinhui, Huang Jian, Wang Yiqian, Zhu Changqing.
Import and export food professional general technical requirements
Classification of food
1 Scope
This standard specifies the classification of imported and exported foods.
This standard applies to the food category involved in import and export food safety supervision.
2 Normative references
The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article
Pieces. For undated references, the latest version (including all amendments) applies to this document.
GB 2760-2014 National Food Safety Standard Food Additives Standard
3 Classification Principles and Methods
3.1 Classification principles
This standard classifies foods into 22 major categories based on the origin and characteristics of the raw materials, based on the natural attributes and safety risks of the foods.
Divide it into several sub-categories (TYPE), and divide into several groups (GROUP) according to the characteristics of food processing and its own more specific attributes.
If necessary, the group can be further subdivided into subgroups and subgroups until the specific food (goods).
3.2 Classification methods
This standard uses line classification.
3.3 Category
01 Milk and dairy products, 02 meat and meat products, 03 aquatic products and products, 04 eggs and egg products, 05 vegetables and their products, 06 food and its
Food products, 07 fruits and their products, 08 nuts and their products, 09 edible oils and fats and their products, 10 cocoa products, chocolate and chocolate products
Goods and sweets, 11 sweeteners, 12 condiments, 13 frozen drinks, 14 drinks and jellies, 15 alcoholic drinks, 16 teas and coffees, 17 baked goods,
18 foods for special diets, 19 strains that can be used for foods, 20 genetically modified foods and irradiated foods, 21 health foods, and medicines and similar foods and
New resource food, 22 other categories.
4 code structure and encoding method
This standard adopts classification and classification coding, and the food category, subcategory, group, subgroup, and fine group are all given two Arabic numerals, for example, 01.01.
01.01.01.
5 Category Code Table
As shown in Table 1.
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