Food Standardization

Author: National Standardization Administration of China, Agricultural and Light Industry and Local Department
Publisher:
Publishing Date: 2006-09-01
Features: With the development of food production and trade, as well as the continuous improvement of people's living standards, China has put forward higher and newer requirements for food quality, safety, and food standardization. To accelerate the development of China's food industry, further enhance the standardization awareness of food production enterprises, and promote the effective implementation of food standards, the National Standardization Administration of China, Agricultural and Light Industry and Local Department organized experts and technical personnel from various fields such as food standardization, food quality supervision and management, food certification, and food enterprises to compile the book "Food Standardization." This book is a foundational textbook in China that introduces the history of food standardization development, comprehensively elaborates on the laws and regulations of food standardization as well as the principles and methods of standardization, systematically explains important food standards, and guides their implementation. The textbook is divided into nine chapters, which are: Fundamentals of Food Standardization, Food Standard Writing, Important General Food Standards, Food Safety Risk Analysis and Food Safety Limit Standards, Standardization of Food Production, Processing, and Distribution, Implementation and Supervision of Food Standards, Food Enterprise Standardization, Implementation Guidelines for Key Food Enterprises, and International Food Standardization.