These standards are 27 national standards and 2 national standard amendments (No. 15 of 2018) approved by the State Administration of Markets and the National Standardization Administration for the Identification of Major Hazardous Sources of Hazardous Chemicals, and issued by the State Food and Material Reserve Bureau. Announcement of five recommended industry standards such as "Shantongzi Oil" (Guoliangtong [2018] No. 5) and the Hunan Provincial Market Supervision Administration's announcement on 131 local standards such as the General Principles of Clean Vegetable Processing Technology (2019) No. 2) and other announcements.
Food and related standard information implemented since March
No. Standard number and name Implementation date Substitute standard
1 GB 36894-2018 Risk baseline for production facilities and storage facilities for hazardous chemicals 2019/3/1
2 GB 18218-2018 Identification of major hazard sources of hazardous chemicals 2019/3/1 GB 18218-2009
3 GB 36900.3-2018 Low and medium level radioactive waste high integrity container - Crosslinked high density polyethylene container 2019/3/1
4 GB 36900.2-2018 Low and medium level radioactive waste high integrity container - concrete container 2019/3/1
5 GB 36900.1-2018 Low and medium level radioactive waste high integrity container - ductile iron container 2019/3/1
6 GB 12711-2018 Low and medium level radioactive solid waste package safety standard 2019/3/1 GB 12711-1991
7 SZDB/Z 349-2019 Determination of total flavonoids in foods Spectrophotometric method 2019/3/1
8 SZDB/Z 348-2019 Determination of fat-soluble pigments in foods - Ultrasonic liquid chromatography tandem mass spectrometry 2019/3/1
9 SZDB/Z 347-2019 Determination of sulbactam in milk and dairy products High performance liquid chromatography tandem mass spectrometry 2019/3/1
10 DB43/T 1574.12-2018 郴州山野菜 Part 12: Yellow bacterium of Guidong 2019/3/29
11 DB43/T 1574.11-2018 Cangzhou Mountain Wild Vegetables Part 11: Jiahe Tofu 2019/3/29
12 DB43/T 1574.10-2018 Cangzhou Mountain Wild Vegetables Part 10: Guidong Huadou 2019/3/29
13 DB43/T 1574.9-2018 郴州山野菜 Part 9: 莽山苦筍 2019/3/29
14 DB43/T 1574.8-2018 郴州山野菜 Part 8: Shatin Niuba 2019/3/29
15 DB43/T 1574.7-2018 郴州山野菜 Part 7: Jiahe blood enema 2019/3/29
16 DB43/T 1574.6-2018 郴州山野菜 Part 6: Bacon steamed alpine lotus fish 2019/3/29
17 DB43/T 1574.5-2018 郴州山野菜 Part 5: Martina beef mouth 2019/3/29
18 DB43/T 1574.4-2018 郴州山野菜 Part 4: Red 煨 煨 茅 2019/3/29
19 DB43/T 1574.3-2018 郴州山野菜 Part 3: 芋荷臨武鴨 2019/3/29
20 DB43/T 1574.2-2018 Cangzhou Mountain Wild Vegetables Part 2: Cangzhou Roast Chicken 2019/3/29
21 DB43/T 1574.1-2018 Cangzhou Mountain Wild Vegetables Part 1: Guiyang Tanzi Meat 2019/3/29
22 DB43/T 1573.14-2018 Changde Hazelnuts Part 14: Sauerkraut and silver bream 2019/3/29
23 DB43/T 1573.13-2018 Changde Hazelnut Part 13: Scutellaria relics 2019/3/29
24 DB43/T 1573.12-2018 Changde Hazelnuts Part 12: Chili paste, small fish, 2019/3/29
25 DB43/T 1573.11-2018 Changde Hazelnut Part 11: Beef chowder 2019/3/29
26 DB43/T 1573.10-2018 Changde Hazelnut Part 10: Red mullet fish 2019/3/29
27 DB43/T 1573.9-2018 Changde Hazelnuts Part 9: Tortoises 2019/3/29
28 DB43/T 1573.8-2018 Changde Hazelnuts Part 8: Fat intestines 2019/3/29
29 DB43/T 1573.7-2018 Changde Hazelnuts Part 7: Huayanxi Squeezed Bamboo Shoots 2019/3/29
30 DB43/T 1573.6-2018 Changde leeks Part 6: Gu duck 缽 2019/3/29
31 DB43/T 1573.5-2018 Changde scorpion food part 5: rag trotters 2019/3/29
32 DB43/T 1573.4-2018 Changde Hazelnut Part 4: Homely squid 缽 2019/3/29
33 DB43/T 1573.3-2018 Changde leeks Part 3: Mold bean dregs 2019/3/29
34 DB43/T 1573.2-2018 Changde Hazelnut Part 2: Boiled bone stewed lake 藕 2019/3/29
35 DB43/T 1573.1-2018 Changde Hazelnut Part 1: Taoyuan Chicken Chop 2019/3/29
36 DB43/T 1572.16-2018 Baoqing Cuisine Part 16: Daylily Meatballs 2019/3/29
37 DB43/T 1572.15-2018 Baoqing cuisine Part 15: Daguan tofu 2019/3/29
38 DB43/T 1572.14-2018 Baoqing cuisine Part 14: Wugang marinated vegetables 2019/3/29
39 DB43/T 1572.13-2018 Baoqing cuisine Part 13: Wind blowing meat, bamboo shoot tips 2019/3/29
40 DB43/T 1572.12-2018 Baoqing cuisine Part 12: Mutton dumplings 2019/3/29
41 DB43/T 1572.11-2018 Baoqing cuisine Part 11: Steamed chicken with steamed rice 2019/3/29
42 DB43/T 1572.10-2018 Baoqing cuisine Part 10: Beaten duck 2019/3/29
43 DB43/T 1572.9-2018 Baoqing Cuisine Part 9: Xinhua Sanhe Soup 2019/3/29
44 DB43/T 1572.8-2018 Baoqing Cuisine Part 8: Braised Beef Cow 2019/3/29
45 DB43/T 1572.7-2018 Baoqing Cuisine Part 7: Pingshang Niu Baiye 2019/3/29
46 DB43/T 1572.6-2018 Baoqing cuisine Part 6: Xiaotang Zhajiao 2019/3/29
47 DB43/T 1572.5-2018 Baoqing Cuisine Part 5: Niu Zhong Shuangjie 2019/3/29
48 DB43/T 1572.4-2018 Baoqing cuisine Part 4: Sanliqiao hot and sour chicken 2019/3/29
49 DB43/T 1572.3-2018 Baoqing cuisine Part 3: Red pheasant hooves 2019/3/29
50 DB43/T 1572.2-2018 Baoqing cuisine Part 2: Pig blood ball 2019/3/29
51 DB43/T 1572.1-2018 Baoqing cuisine Part 1: Good for a hundred years 2019/3/29
52 DB43/T 1546-2018 Main water pollutant discharge standard of Hunan urban sewage treatment plant 2019/3/25
53 DB43/T 1540-2018 Technical specification for the production of composite film bags for food packaging 2019/3/25
54 DB43/T 1539-2018 Technical specification for the production of disposable plastic tableware 2019/3/25
55 DB43/T 470-2018 General Principles of Clean Vegetable Processing Technology 2019/3/25 DB43/T 470-2009
56 DB43/T 808-2018 Hunan Vegetable Industrialization Standard System Architecture 2019/3/25 DB43/T 808-2013
57 DB43/T 1522-2018 Determination of deoxynivalenol in feeds Enzyme-linked immunosorbent assay 2019/3/25
58 DB43/T 1512-2018 Technical Regulations for the Management of Shonan Yellow Cattle 2019/3/25
59 HJ 966.1-2018 Technical guide for strong source of pollution source Agricultural and sideline food processing industry, one sugar industry 2019/3/1
60 HJ 994-2018 Technical Guide for Strong Sources of Pollution Sources Fertilizer Industry 2019/3/1
61 HJ 991-2018 Technical Guide for Strong Sources of Pollution Sources Boiler 2019/3/1
62 HJ 996. 2-2018 Technical Guide for Strong Sources of Pollution Sources Agricultural and Sideline Food Processing Industry-Starch Industry 2019/3/1
63 HJ 2303-2018 Technical Guide for Pollution Control of Sugar Industry 2019/3/1
64 HJ 973-2018 Fixed source of waste gas Determination of carbon monoxide Potentiometric electrolysis method 2019/3/1
65 HJ 977-2018 Water quality Determination of alkyl mercaptan Purge and trap / gas chromatography cold atomic fluorescence spectrometry 2019/3/1
66 HJ 976-2018 Solid waste Determination of benzene series Headspace/gas chromatography-mass spectrometry 2019/3/1
67 HJ 975-2018 Solid waste Determination of benzene series - s.
68 HJ 974-2018 Determination of 11 elements in soils and sediments Alkali fusion-inductively coupled plasma atomic spectroscopy 2019/3/1
69 HJ 2.3-2018 Technical Guidelines for Environmental Impact Assessment Surface Water Environment 2019/3/1 HJ/T 2.3-1993
70 LS/T 3315-2018 Walnut Cake 2019/3/1
71 LS/T 3314-2018 山桐子餅粕 2019/3/1
72 LS/T 3259-2018 oily soy oil 2019/3/1
73 LS/T 3258-2018 山桐子油 2019/3/1
74 LS/T 3116-2018 山桐子 2019/3/1
75 WS 628-2018 Technical requirements for hygienic safety evaluation of disinfectant products 2019/3/1
76 T/ASX 025-2019 Production Management Specification for Nut and Seed Food Enterprises 2019/3/1
77 T/AHFIA 024-2019 steamed rice 2019/3/1
78 T/AHFIA 023-2019 Technical specification for steamed rice production 2019/3/1
79 T/CTMA 002-2018 Junmei Black Tea 2019/3/1
80 T/CCOA 3-2019 Technical Specifications for Quality and Safety of Peanut Oil 2019/3/1
81 T/CCOA 2-2019 premium walnut oil 2019/3/1
82 T/CCOA 1-2019 Thick Coriander Seed Oil 2019/3/1
83 T/CBJ 7101-2018 Anhydrous ethanol 2019/3/1
84 T/ZGXX 0002-2018 Emission Standard for Air Pollutants in Synthetic Washing Powder Industry 2019/3/30
85 T/ZGXX 0001-2018 Catering service industry Cleaning and disinfection evaluation procedures for tableware 2019/3/30