1 Scope
This Standard specifies the hygienic indexes, inspection methods, and hygienic requirements of food additives, production process, packaging, marking, storage and transportation for breakfast cereal.
This standard is applicable to the instant or heating edible stereotypes packaged food made of wheat cereal as the major raw materials, including oat, barley, wheat, buckwheat, corn and rice.
2 Normative References
The following standards contain provisions which, through reference in this text, constitute provisions of this standard. For dated reference, subsequent amendments to (excluding correction to), or revisions of, any of these publications do not apply. However, the parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the standards. For undated references, the latest edition of the normative document referred to applies.
