Refer to the National Food Safety Law for determination.

Inspection items for processed grain products

1. Is inorganic arsenic removed from rice?

2. Is dehydroacetic acid and its sodium salt added to noodles?

3. Add lead to processed grain products?;

4. Among other processed grain products, are corn flour, flakes, residue and rice flour separately listed from grain milling processed products?;

5. Do fermented flour products add benzoic acid and its sodium salt, sorbic acid and its sodium salt, and sodium saccharin?;

6. Do other cereal flour products add dehydroacetic acid? ;

Condiment inspection items

1. Soy sauce adds total nitrogen (GB/T 18186), amino acid nitrogen inspection basis, the note clarifies parabens and their sodium Salts include only the sodium salts of methyl ester and ethyl ester.

2. Vinegar increases non-volatile acid and removes coliform bacteria.

3. The sauce category has been added.

4. Seasoning wine increases amino acid nitrogen (method SB/T 10416).

5. Add lead to spices and seasoning oil, and delete rhodamine B and Sudan red.

6. Other solid seasonings? Remove aspartame.

7. Chili sauce and other semi-solid seasonings? Delete saccharin sodium.

8. Oil consumption, shrimp oil, and fish sauce increase amino acid nitrogen,

9. Other liquid seasonings increase total acid

10. Glutamic acid Sodium increases lead.

11. Salt is classified as condiments and is divided into ordinary edible salt, low-sodium edible salt, flavored edible salt, special process edible salt and food production and processing salt. Each type of edible salt has clear inspection items.