Food safety standards include eight aspects, namely: the limit provisions of pathogenic microorganisms, pesticide residues, veterinary drug residues, heavy metals, pollutants and other substances harmful to human health in food and food-related products; Variety,

scope of application and dosage of food additives; Nutritional requirements of main and supplementary foods specially designed for infants and other specific groups; Requirements for labels, labels and instructions related to food safety and nutrition; Hygienic requirements in the process of food production and operation; Quality requirements related to food safety; Food inspection methods and procedures; Other contents that need to be formulated as food safety standards.

Article 21 of the Food Safety Law stipulates that the food safety standards shall include the following contents

(1) the limits of pathogenic microorganisms, pesticide residues, veterinary drug residues, heavy metals, pollutants and other substances harmful to human health in food and food-related products;

(2) varieties, application scope and dosage of food additives;

(3) the nutritional requirements of the main and supplementary foods specially for infants and other specific groups;

(4) Requirements for labels, labels and instructions related to food safety and nutrition;

(5) Hygienic requirements in the process of food production and operation;

(6) quality requirements related to food safety;

(7) food inspection methods and procedures;

(8) other contents that need to be formulated as food safety standards.