(1) Environmental standard of green food producing area
The environmental standard for green food producing areas, namely "Environmental Technical Conditions for Green Food Producing Areas" (NY/T39 1-2000, see Appendix 3- 1), stipulates the indicators, concentration limits, monitoring and evaluation methods of environmental air quality, farmland irrigation water quality, fishery water quality, livestock and poultry breeding water quality and soil environmental quality in green food producing areas. The purpose of this standard is to emphasize that green food must be produced in a good ecological environment to ensure the pollution-free and safety of the final product of green food; The second is to promote the protection and improvement of the environment of green food producing areas. In order to ensure the correct implementation of NY/T39 1-2000, in 2000, China Green Food Development Center re-compiled the Technical Guidelines for Environmental Quality Assessment of Green Food Places on the basis of the Outline for Environmental Quality Assessment of Green Food Places (for Trial Implementation).
(2) Technical standards for green food production, including guidelines for the use of raw materials for green food production and operating procedures for green food production. This standard is the core content of green food standard system. Among them, the guidelines for the use of green food production materials include:
Guidelines for the Use of Food Additives in Green Foods (NY/T392-2000)
Guidelines for the Use of Pesticides in Green Food (NY/T393-2000)
Guide to the Use of Fertilizer for Green Food (NY/T394-2000)
Guidelines for the Use of Green Food Feed and Feed Additives (NY/T47 1-200 1)
Guidelines for the Use of Veterinary Drugs in Green Food (NY/T472-200 1)
Animal Hygienic Standard for Green Food (NY/T473-200 1)
Guide to the Use of Fishery Medicines for Green Food (NY/T755-2003)
The above guidelines stipulate the means of production that can be used, prohibited and restricted in the production of green food, which provides a guarantee for cutting off the pollution sources in production and ensuring that green food products are not polluted.
Based on the above standards, the operating rules for green food production are formulated according to crop types, livestock and poultry types and production characteristics in different agricultural regions, which are used to guide green food production activities and standardize the technical provisions of green food production technology. Green food production operation procedures include agricultural product planting, livestock and poultry breeding, aquaculture and food processing. As early as 1997, China Green Food Development Center formulated operating rules for the production of green food crops such as vegetables, fruit trees, grains and oilseeds according to seven agricultural regions, including South China, Central China, North China, East China, Northeast China, Southwest China and Northwest China.
(3) Green food product standards
The product standard of green food is an index scale to measure the final product quality of green food. Although it is the same as the national standard of ordinary food, it stipulates the appearance quality, nutritional quality and hygienic quality of food, but its hygienic quality requirements are higher than the current national standard, mainly in the detection of pesticide residues and heavy metals, which embodies the advanced level of green food production, management and quality control and highlights the pollution-free and safe hygienic quality of green food products. By the end of 2002, China Green Food Development Center has formulated 45 green food product standards, some of which are as follows:
Serial number standard name standard number serial number standard name standard number
1NY/T 268- 1995 green food apple 26NY/T 428-2000 green food grape
2NY/T 270- 1995 green food tomato 27NY/T 429-2000 green food black melon seeds
3NY/T 273-2002 Green Food Beer 28NY/T 430-2000 Green Food Edible Safflower Seed Oil
4NY/T 274- 1995 Green Food Dry White Wine 29NY/T 43 1-2000 Green Food Tomato Paste
5NY/T 275- 1995 green food semi-dry white wine 30NY/T 432-2000 green food white wine
6NY/T 276- 1995 Green Food Dry Red Wine 3 1NY/T 433-2000 Green Food Plant Protein Beverage
7NY/T 277- 1995 green food semi-dry red wine 32NY/T 434-2000 green food juice beverage
8NY/T 278- 1995 green food dry pink wine 33NY/T 435-2000 green food fruit and vegetable chips
9NY/T 285-2003 green food beans 34NY/T 436-2000 green food preserved fruit
10NY/T 287- 1995 green food advanced soybean edible oil 35NY/T 437-2000 green food pickles
1 1NY/T 288-2002 green food tea 36NY/T 654-2002 green food cabbage and vegetables
12NY/T 289- 1995 green food coffee powder 37NY/T 655-2002 green food solanaceous vegetables
13NY/T 290- 1995 green food orange juice and concentrated orange juice 38NY/T 657-2002 green food dairy products
14ny/t 291-1995 green food guava juice drink 39NY/T 743-2003 green food green leafy vegetables
15NY/T 292- 1995 green food passion fruit juice drink 40NY/T 744-2003 green food onion, garlic and vegetables
16NY/T 4 18-2000 green food corn 4 1NY/T 745-2003 green food root vegetables
17NY/T 4 19-2000 green food rice 42NY/T 746-2003 green food cabbage and vegetables
19NY/T 42 1-2000 green food wheat flour 44NY/T 748-2003 green food legumes and vegetables
20NY/T 422-2000 green food white sugar 45NY/T 749-2003 green food edible fungi
2 1NY/T 423-2000 green food fresh pear 46NY/T 750-2003 green food tropical and subtropical fruit
22NY/T 424-2000 Green Food Fresh Peach 47NY/T 75 1-2003 Green Food Edible Vegetable Oil
23NY/T 425-2000 Green Food Kiwi 48NY/T 752-2003 Green Food Bee Products
24NY/T 426-2000 Green Food Citrus 49NY/T 753-2003 Green Food Poultry
25NY/T 427-2000 Green Food Hami Melon 50NY/T 754-2003 Green Food Eggs and Egg Products
(D) Green food packaging standards
The General Guidelines for Green Food Packaging (NY/T658-2002) stipulates the principles that green food packaging must follow, including the requirements of green food packaging, the selection of packaging materials, packaging size, packaging inspection, sampling, marking and labeling, storage and transportation. So as to prevent the final product from being polluted, prevent the waste of resources caused by over-packaging, and facilitate the use and identification of consumers. See Appendix 3-8 for details.
(5) Storage and transportation standards for green food
This standard specifies the conditions, methods and time of storage and transportation of green food, so as to ensure that green food will not be polluted and its quality will not change during storage and transportation, and it is beneficial to environmental protection and energy saving.
(6) Other relevant standards.
Green food standards include recommended fertilizer standards, recommended pesticides standards, recommended food additives standards and green food production base standards. Such standards are not necessary standards for quality control of green food, but auxiliary standards for promoting quality control and management.
The above-mentioned standards clearly stipulate the quality control technologies and indicators of green food before, during and after delivery, which not only ensures the pollution-free, safe, high-quality and nutritious quality of green food products, but also protects the production environment, rationally utilizes resources, realizes the sustainable production of green food, and forms a complete and scientific green food standard system.