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  1. HOME
  2. Standards for Eight Food Systems

Eight Food Systems

Eight Food Systems, Total:247 items.

The international standard classification for "Eight Food Systems" includes: Essential oils , Fruits. Vegetables , food products in general , Packaging and distribution of goods in general , Prepackaged and prepared foods , Cereals, pulses and derived products , Milk and milk products in general , Milk and processed milk products , Fish and fishery products , Vegetables and derived products , Poultry and eggs , Oilseeds , Edible oils and fats. Oilseeds , Alcoholic beverages .

The Chinese standard classification for "Eight Food Systems" includes: Synthetic food additives , Flavoring agents , Special foods in general , Hygiene, safety and labor protection , Food sanitation , Marking, packaging, transport and storage in general , Food processing and products in general , Milk and dairy products , Grain processing and products , Marking, packaging, transport and storage , Cereal crop and forage crop in general , Aquatic products processing and products , Vegetable processing and products , Grease and oil processing and products , Oil crop and product , Basic standards and general methods , Other cash crops .

Professional Standard - Light Industry

National Health Commission of the People's Republic of China

  • GB 1886.101-2016 National Food Safety Standard - Food Additives - Stearic acid (aka octadecanoic acid)
  • GB 1886.174-2016 National Food Safety Standard — Food Additives- Enzyme preparation for food industry
  • GB 5009.239-2016 National Food Safety Standard -Determination of Acidity in Foods
  • GB 5009.238-2016 National Food Safety Standard - Determination of water activity of food
  • GB 5009.2-2016 National Food Safety Standard Determination of Relative Density of Foods
  • GB 1886.140-2015 National Food Safety Standard — Food Additives — Star anise oil

Sichuan Provincial Food Standard of the People's Republic of China

Ningxia Provincial Food Standard of the People's Republic of China

Qinghai Provincial Standard of the People's Republic of China

Guizhou Provincial Food Standard of the People's Republic of China

General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China

  • GB/T 18627-2002 Method for determination of schradan residues in food
  • GB 5009.2-2024 National food safety standard-Determination of relative density of food
  • GB 25594-2010 Enzymic Preparations Used the Food Industry
  • GB 23350-2009 Requirements of restricting excessive package - Foods and cosmetics
  • GB 15196-2015 National Standard for Food Safety Edible Fat and Oil Products
  • GB 5413.30-2010 National food safety standard Determination of impurities in milk and milk products
  • GB/T 5517-2010 Inspection of grain and oils—Determination of acidity in grain and produce
  • GB 5413.34-2010 National food safety standard Determination of acidity in milk and milk products
  • GB/T 31047-2023 Brand valuation—Food processing and manufacturing industry
  • GB 14882-1994 Limited concentrations of radioactive materials in foods
  • GB 1886.174-2024 National food safety standard-Food additive-Enzyme for food industry use
  • GB 7096-2014 National Food Safety Standard - Edible Fungi and Their Products
  • GB 23350-2021/XG1-2022 Requirements of restricting excessive package—Foods and cosmetics,includes Amendment 1
  • GB 4789.46-2024 National food safety standard-Food microbiological examination-Sampling and sample treatment of fresh fruits and vegetables and their products, edible fungi products, nuts and seeds
  • GB 19295-2021 National food safety standard Quick-frozen wheat flour / rice and prepared food

Guangxi Provincial Standard of the People's Republic of China

  • DB45/T 1807-2018 Green food eight-step Sanhua plum production technology regulation

国家市场监督管理总局、中国国家标准化管理委员会

  • GB 23350-2021 Requirements of restricting excessive package—Foods and cosmetics

Group Standards of the People's Republic of China

未注明发布机构

农业农村部

Professional Standard - Agriculture

Sichuan Provincial Standard of the People's Republic of China

  • DB51/T 835-2008 Determination of aluminum in pasta food by spectrophotometry

检验方法与规程专业（理化）

  • GB 5413.30-2016 National Food Safety Standard Determination of Impurities in Milk and Milk Products

Taiwan Provincial Standard of the People's Republic of China

Inner Mongolia Provincial Standard of the People's Republic of China

Professional Standard - Business

Beijing Provincial Standard of the People's Republic of China

Henan Provincial Standard of the People's Republic of China

Henan Provincial Food Standard of the People's Republic of China

  • DBS41/ 011-2016 Food Safety Local Standard Edible Livestock and Poultry Blood Products

工业和信息化部

Professional Standard - Forestry

Fujian Provincial Standard of the People's Republic of China

  • DB35/T 1805-2018 Food cold chain logistics storage, transportation, sales temperature control requirements

Shanghai Provincial Standard of the People's Republic of China

  • DB31/ 2027-2014 Hygienic specifications for ready-to-eat food prepared and sold

Professional Standard - Petroleum

  • SY/T 5966-1994 Specifications for preparation of annual design of exploration projects

US-FCC

  • FCC 8 United States Food Chemical Codex 8th Edition

CN-STDBOOK

  • 图书 3-8653 China Food Industry Standard Compilation Food Additives Volume (8) (Sixth Edition)
  • 图书 A-4984 Food and Cosmetics Excessive Packaging Restriction Requirements and Example Analysis

US-CFR-file

  • CFR 21-1307.13-2014 Food and drugs. Part1307:Miscellaneous. Section1307.13:Incidental manufacture of controlled substances.
  • CFR 7-225.18-2013 Agriculture. Part225:Summer food service program. Section225.18:Miscellaneous administrative provisions.
  • CFR 21-1307.22-2014 Food and drugs. Part1307:Miscellaneous. Section1307.22:Delivery of surrendered and forfeited controlled substances.

RU-GOST R

  • GOST R 54762-2011 Prerequisite programmes on food safety. Part 1. Food manufacturing
  • GOST 4.143-1985 System of product-quality indices. Cable products. Nomenclature of indices
  • GOST 4.484-1987 Product quality index system. Leather confection. Indices nomenclature
  • GOST 4.85-1983 Quality indices system. Ceramic acid-resistand ware. List of characteristics

US-FCR

VN-TCVN

  • TCVN 6712-2000 Guidelines for the establishment of a regulatory programme for control of veterinary drug residues in foods

DIN

  • DIN 10508:2022 Food hygiene - Temperature requirements for foodstuffs

SCC

  • DIN 10508:2019 Food hygiene - Temperature requirements for foodstuffs
  • DIN 10508 E:2018 Draft Document - Food hygiene - Temperature requirements for foodstuffs
  • AS 2070.8:1992 Plastics materials for food contact use - Miscellaneous additives
  • NS-EN 1184:1997 Materials and articles in contact with foodstuffs — Test methods for translucency of ceramic articles
  • DANSK DS/EN 1184:1997 Materials and articles in contact with foodstuffs - Test methods for translucency of ceramic articles
  • DANSK DS/EN 14233:2003 Materials and articles in contact with foodstuffs - Plastics - Temperature at the plastics/food interface - Determination of temperature of plastics and materials and articles at the plastics/food interface during microwave and conventional oven heatin...
  • MIL MIL-T-43630B-1984 TABLES, FOOD PREPARATION, COMMISSARY STORES (S/S BY A-A-52186)
  • AS 2171:1992 Guide to the manufacture of plastics items for food contact applications
  • DANSK DS/ISO/TS 22002-1:2011 Prerequisite programmes on food safety - Part 1: Food manufacturing

German Institute for Standardization

  • DIN 10508:2010 Food hygiene - Temperature requirements for foodstuffs
  • DIN 10508:2012 Food hygiene - Temperature requirements for foodstuffs
  • DIN 10508:2002 Food hygiene - Temperature requirements for foodstuffs
  • DIN 10508:2008 Food hygiene - Temperature requirements for foodstuffs
  • DIN EN 1184:1997-08 Materials and articles in contact with foodstuffs - Test methods for translucency of ceramic articles; German version EN 1184:1997
  • DIN EN 15634-1:2019 Foodstuffs - Detection of food allergens by molecular biological methods - Part 1: General considerations
  • DIN EN 17644:2022 Foodstuffs - Detection of food allergens by liquid chromatography-mass spectrometry (LC-MS) methods - General considerations
  • DIN EN 17644:2021 Foodstuffs - Detection of food allergens by liquid chromatography-mass spectrometry (LC-MS) methods - General considerations; German and English version prEN 17644:2021
  • DIN EN 1786:1997 Foodstuffs - Detection of irradiated food containing bone - Method by ESR spectroscopy; German version EN 1786:1996

Association Francaise de Normalisation

  • NF EN 16602-70-01:2016 Product Assurance of Space Projects – Cleanliness and Contamination Control
  • NF D21-803*NF EN 12571:1999 Materials and articles in contact with foodstuffs. Transport units for catering containers containing prepared foodstuffs. Thermal and hygienic requirements and testing.
  • NF EN 1184:1997 Materials and articles in contact with foodstuffs - Test methods to determine the translucency of ceramic articles
  • NF V03-009-2:2002 Food products - Measurement of radioactivity in foodstuffs - Part 2: guide for the preparation of food samples - Obtaining a sample for testing

IX-FAO

International Organization for Standardization (ISO)

Danish Standards Foundation

  • DS/EN 1184:1998 Materials and articles in contact with foodstuffs - Test methods for translucency of ceramic articles
  • DS/EN 14233:2003 Materials and articles in contact with foodstuffs - Plastics - Temperature at the plastics/food interface - Determination of temperature of plastics and materials and articles at the plastics/food interface during microwave and conventional oven heating i
  • DS/EN 15634-1:2009 Foodstuffs - Detection of food allergens by molecular biological methods - Part 1: General considerations

Lithuanian Standards Office

  • LST EN 1184-2000 Materials and articles in contact with foodstuffs - Test methods for translucency of ceramic articles
  • LST EN 15634-1-2009 Foodstuffs - Detection of food allergens by molecular biological methods - Part 1: General considerations
  • LST EN 14233-2003 Materials and articles in contact with foodstuffs - Plastics - Determination of temperature of plastics materials and articles at the plastics/food interface during microwave and conventional oven heating in order to select the appropriate temperature for

Korean Agency for Technology and Standards (KATS)

British Standards Institution (BSI)

  • PD ISO/TS 22002-1:2009 Prerequisite programmes on food safety. Food manufacturing
  • BS EN 1377:1997 Foodstuffs - Determination of acesulfame K in table top sweetener preparations - Spectrometric method
  • BS ISO 7700-2:2011 Food products. Checking the performance of moisture meters in use. Moisture meters for oilseeds
  • PD ISO/TS 22002-4:2013 Prerequisite programmes on food safety. Food packaging manufacturing
  • PAS 220-2008 Prerequisite programmes on food safety for food manufacturing
  • BS EN 1376:1997 Foodstuffs - Determination of saccharin in table top sweetener preparations - Spectrometric method

AASHTO - American Association of State Highway and Transportation Officials

  • M168-1996 Standard Specification for Wood Products (Eighteenth Edition)

American Society for Testing and Materials (ASTM)

  • ASTM D7329-07(2012) Standard Specification for Food Preparation and Food Handling (Food Service) Gloves
  • ASTM D7329-07(2018) Standard Specification for Food Preparation and Food Handling (Food Service) Gloves
  • ASTM D7329-07 Standard Specification for Food Preparation and Food Handling (Food Service) Gloves

European Committee for Standardization (CEN)

  • prEN 17644-2021 Foodstuffs - Detection of food allergens by liquid chromatography - mass spectrometry (LC-MS) methods - General considerations

AENOR

  • UNE-EN 15634-1:2009 Foodstuffs - Detection of food allergens by molecular biological methods - Part 1: General considerations
  • UNE-EN 14233:2003 Materials and articles in contact with foodstuffs - Plastics - Determination of temperature of plastics materials and articles at the plastics/food interface during microwave and conventional oven heating in order to select the appropriate temperature for

GOST

  • GOST R 70606-2022 Foods for special dietary uses. Food production for baby foods. The organization and procedure of microbiological control of the production of baby food at the dairy industry

CEN - European Committee for Standardization

  • PREN 15634-1-2018 Foodstuffs - Detection of food allergens by molecular biological methods - Part 1: General considerations

AT-ON

  • OENORM EN 17644-2021 Foodstuffs - Detection of food allergens by liquid chromatography - mass spectrometry (LC-MS) methods - General considerations

HU-MSZT

UNKNOWN

United States Navy

ASHRAE - American Society of Heating@ Refrigerating and Air-Conditioning Engineers@ Inc.

Standard Association of Australia （SAA）

  • AS 5013.11.4:2018 Food microbiology, Method 11.4: Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Specific rules for the preparation of miscellaneous products (ISO 6887-4:2017, MOD)

Food Regulations,food system,Food Safety Management System Page 28,Food Safety Management System,Ten Food Safety Management Systems,Eight Food Systems

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