Introduction 1 Scope 2 Normative References 3 Terminology 4 Index Requirements 4.1 Requirement of raw materials 4.2 Sensory indexes 4.3 Standards of physicochemical indexes 4.4 Standard of Microbiological Indexes 5 The requirement for the use of food additives 6 Hygienic requirements in the process of production 7 Packaging 8 Marking 9 Storage and transportation 9.1 Storage 9.2 Transportation 10 Inspection methodology |