Fruit (vegetable) sauce/green food testing

This standard specifies the terms and definitions, classification, requirements, inspection rules, labeling, packaging, transportation, and storage of green food fruit (vegetable) sauce. This standard applies to green food block or paste sauces produced from fruits and vegetables through processes such as crushing, beating, sterilization, and concentration; It is not suitable for seasoning products produced with fruits and vegetables as the main raw material and seasonings such as chili, salt, and spices. The following normative references are indispensable for the application of this document. For dated references, only the dated version applies to this document. For undated references, the latest version (including all modification orders) applies to this document. GB/T 191 Packaging, Storage, and Transportation Pictorial Symbols GB 4789.2 National Food Safety Standard Microbiological Examination of Food - Determination of Total Colony Count GB 4789.3 National Food Safety Standard Microbiological Examination of Food - Coliform Count GB 4789.4 National Food Safety Standard Microbiological Examination of Food - Salmonella Examination GB 4789.10-2016 National Food Safety Standard Microbiological Examination of Food - Staphylococcus aureus Examination GB 4789.15 National Food Safety Standard Microbiology Inspection of Mold and Yeast Count GB 4789.26 National Food Safety Standard Food Microbiology Inspection Commercial Sterility Inspection GB/T 5009.8 Determination of Sucrose in Food GB 5009.11 National Food Safety Standard Determination of Total Arsenic and Inorganic Arsenic in Food GB 5009.12 National Food Safety Standard Determination of Lead in Food GB 5009.16 National Food Safety Standard Determination of Tin in Food GB 5009.35 Determination of Synthetic Colorants in Food GB 5009.97 Cyclohexylaminosulfonic Acid in Food Determination of Sodium Acid GB 5749 Hygienic Standard for Drinking Water GB 7718 National Food Safety Standard General Principles for the Labeling of Prepackaged Food GB/T 10786 Inspection Methods for Canned Food GB/T 14215-2008 Canned Tomato Sauce GB/T 20769 Determination of 450 Pesticides and Related Chemical Residues in Fruits and Vegetables GB/T 23495 Liquid Chromatography Tandem Mass Spectrometry Determination of Sorbic Acid and Saccharin Sodium by High Performance Liquid Chromatography JJF 1070 Quantitative Packaging Product Net Content Metrological Inspection Rules NY/T 392 Guidelines for the Use of Green Food Additives NY/T 658 General Guidelines for Green Food Packaging NY/T 1055 Inspection Rules for Green Food Products NY/T 1056 Storage and Transportation Guidelines for Green Food NY/T 1650 Determination of Penicillin in Apple and Hawthorn Products High Performance Liquid Chromatography Order No. 75 of 2005 of the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China Measures for the Supervision and Management of Quantitative Packaging Commodity Measurement

Function of testing report:

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BAIJIAN testing process:

1. Telephone communication and confirmation of requirements

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3. Mail samples and arrange testing

4. Progress tracking and result feedback

5. Provide reports and after-sales service

6. If urgent or priority processing is required

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