(i) The limits of pathogenic microorganisms, pesticide residues, veterinary drug residues, heavy metals, pollutants and other substances hazardous to human health in food-related products.　

(2) The varieties, scope of use, and dosage of food additives.　

(C) for infants and young children of the nutritional composition of the main food requirements.　

(d) Requirements for labeling, marking and instructions related to food safety and nutrition.　

(v) Quality requirements related to food safety.

(vi) Food testing methods and procedures.　

Food safety standards are mandatory standards.

(vii) Other contents that need to be formulated as food safety standards.　

(viii) All additives in food must be listed in detail.

(ix) Hygienic requirements for the process of food production and operation.