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Group standards are supplements to national standards , industry standards and local standards.
Since its establishment, the Seasoning Branch of the Chamber of Commerce has always attached great importance to standards work.
In August 2019, a standards expert group was formed, and standard experts and core enterprises were invited to hold several meetings.
, After discussion and deliberation, the formulation of the seasoning industry group standards has been carried out since April 2020.
As of March 2022, 9 group standards have been announced and implemented.
At present, there are 9 group standards in the publicity, and about 10 standards are being formulated.
in
.
Since its establishment, the Seasoning Branch of the Chamber of Commerce has always attached great importance to standards work.
In August 2019, a standards expert group was formed, and standard experts and core enterprises were invited to hold several meetings.
, After discussion and deliberation, the formulation of the seasoning industry group standards has been carried out since April 2020.
As of March 2022, 9 group standards have been announced and implemented.
At present, there are 9 group standards in the publicity, and about 10 standards are being formulated.
in
.
In order to better promote the development of group standards and improve the level of industry standardization, in accordance with the "Regulations on the Administration of Group Standards" of the National Standardization Administration , the " Administrative Measures for Group Standards of the China Chamber of Commerce for Import and Export of Foodstuffs, Native Animals and Animals (for Trial Implementation)", as well as the provisions of the seasoning industry Characteristics, after the discussion and decision of the seasoning branch council and the standard expert group, the "China Chamber of Commerce for Import and Export of Foodstuffs, Native Animals and Animals Importers and Exports of Seasoning Group Standards for the Use of Standards" has been formulated, please refer to the implementation .
China Chamber of Commerce for Import and Export of Foodstuffs, Native Animals and Animals
In order to better promote the development of group standards and improve the level of industry standardization, these Measures are specially formulated in accordance with the "Regulations on the Administration of Group Standards" and "Administrative Measures for Group Standards of China Chamber of Commerce for Import and Export of Foodstuffs, Native Animals and Animals (Trial)" by the National Standardization Administration
.
.
Article 1 The group standards referred to in these measures refer to the group standards for seasonings formulated and issued by the Seasoning Branch authorized by the China Chamber of Commerce for Import and Export of Foodstuffs, Native Produce, and Animal Husbandry (the two group standards of "Dehydrated Garlic" and "Dehydrated White Onions" are determined by seasonings Jointly formulated by the branch and the Fruit and Vegetable Industry Food Department) (hereinafter referred to as "this type of group standard")
.
.
Article 2 Relevant units of this category of group bids may adopt them voluntarily
.
.
Article 3 Chinese seasoning manufacturers are encouraged to use this type of group standard to control product quality and gradually improve the level of industry standardization; encourage all relevant enterprises to actively publicize, promote and use this type of group standard, and carry out relevant testing, certification and other activities
.
.
Article 4 When an enterprise marks that its products conform to a certain group standard or corresponding standard code, it needs to self-check to confirm that it meets the indicators of the marked group standard.
When the customer requires a third-party test certificate, it is recommended to be tested by CNAS qualification certification The test report issued by the laboratory or a professional laboratory recommended by the chamber of commerce
.
When the customer requires a third-party test certificate, it is recommended to be tested by CNAS qualification certification The test report issued by the laboratory or a professional laboratory recommended by the chamber of commerce
.
Article 5 The chamber of commerce will be responsible for the legitimacy and authenticity of this type of group target; the enterprise operates in good faith, is responsible for the quality of its own products, and has the right to freely use this type of group target, without the need for each batch of filing, declaration or declaration
.
.
Article 6 The Chamber of Commerce is responsible for the promotion, inspection and supervision of the application of this type of group logo
.
Any unit, enterprise or individual has the right to complain about behaviors that do not comply with these Terms of Use.
The Chamber of Commerce may take measures including but not limited to interviews and warnings, reviewing materials, on-the-spot investigations, expert demonstrations, etc.
Enterprise violation information, publishing industry blacklists,
etc.
.
Any unit, enterprise or individual has the right to complain about behaviors that do not comply with these Terms of Use.
The Chamber of Commerce may take measures including but not limited to interviews and warnings, reviewing materials, on-the-spot investigations, expert demonstrations, etc.
Enterprise violation information, publishing industry blacklists,
etc.
Article 7 The China Chamber of Commerce for Import and Export of Foodstuffs, Native Produce and Animal Husbandry shall be responsible for the interpretation of this method of use
.
.
Article 8 These Measures shall come into force on the date of promulgation (April 6, 2022)
.
.
China Chamber of Commerce for Import and Export of Foodstuffs, Native Animals and Animals, Group Standard Catalogue of Seasoning Standards
(As of March 2022)
1.
Zanthoxylum bungeanum T-CFNA 6101-2020
Zanthoxylum bungeanum T-CFNA 6101-2020
2.
Octagonal T-CFNA 6102-2020
Octagonal T-CFNA 6102-2020
3.
Chinese cinnamon T-CFNA 6103-2020
Chinese cinnamon T-CFNA 6103-2020
4.
Black Pepper T-CFNA 6113-2020
Black Pepper T-CFNA 6113-2020
5.
White pepper T-CFNA 6114-2020
White pepper T-CFNA 6114-2020
6.
Sampling method for spices and condiments T-CFNA 6504-2020
Sampling method for spices and condiments T-CFNA 6504-2020
7.
Detection method of sulfur dioxide residues in spices and condiments T-CFNA 6512-2020
Detection method of sulfur dioxide residues in spices and condiments T-CFNA 6512-2020
8.
Dehydrated white onion T-CFNA 6107-2021
Dehydrated white onion T-CFNA 6107-2021
9.
Dehydrated garlic T-CFNA 6108-2021
Dehydrated garlic T-CFNA 6108-2021
Note:
1.
After the newly formulated group standards for seasonings are announced and released, they will be added to this form
.
After the newly formulated group standards for seasonings are announced and released, they will be added to this form
.
2.
Contact information of the Seasoning Branch of the Chamber of Commerce:
Contact information of the Seasoning Branch of the Chamber of Commerce:
Yuan Bingkang, 13910583517 (same as WeChat), yuanbk@cccfna.
org.
cn
org.
cn
Li Yi, 13910770134 (same as WeChat), liyi@cccfna.
org.
cn
org.
cn
