Specification of description for basic information of food
1 Scope
This document specifies the requirements for the classification and content of basic information on food, the describing method for such information and the describing approach to the content of such information, and it describes the verification method.
This document is applicable to the collection, storage and management of basic information on food.
2 Normative references
The following documents contain requirements which, through reference in this text, constitute provisions of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 7408 Data elements and interchange formats - Information interchange - Representation of dates and times
3 Terms and definitions
No terms and definitions are listed in this document.
4 Classification and content of basic information on food
4.1 Classification of basic information on food
The basic information of food covers three categories of information: food products; food producers, operators and origins; food inspection and testing results.
4.2 Content of information on food products
4.2.1 Content of information on ordinary food products
4.2.1.1 Content of information on food name and category
Such information includes food name, food category and food status.
4.2.1.2 Content of information on food composition and content
Such information includes ingredient list, nutrient list, net content, specifications, solids content, quality grade, allergenic substances and genetically modified foods.
4.2.1.3 Content of information on food processing and storage
Such information includes the production date, production time, shelf life, batch number, product standard code, product processing methods, irradiated food, packaging type, storage conditions and transportation conditions.
4.2.1.4 Content of information on food consumption
Such information includes consuming method, consuming size, suitable/unsuitable people and warnings.
Contents
Foreword III
1 Scope
2 Normative references
3 Terms and definitions
4 Classification and content of basic information on food
4.1 Classification of basic information on food
4.2 Content of information on food products
4.3 Content of information on food producers, operators and origins
4.4 Content of information on food inspection and testing results
5 Describing method for information
6 Describing approach to content of information
6.1 Information on food products
6.2 Information on food producers, operators and origins
6.3 Information on food inspection and testing results
7 Verification method
