Part One: Detailed Review Rules for Production License of Pickled Vegetables (QS Certification)

Part Two: Detailed Review Rules for Production License of Pickled Vegetables (2006 Edition) Revision Notes ( QS certification)

Part 3: Relevant inspection standards for pickled vegetables (QS certification):

GB2714-2003 "Hygienic Standard for Pickled Vegetables"; GH/T1011-1998 " Pickled vegetables"; GH/T1012-1998 "Convenient pickled vegetables"; SB/T10215-1994 "Pickled vegetables"; SB/T10216-1994 "Salted vegetables"; SB/T10217-1994 "Pickled vegetables with soy sauce"; SB/T10218- 1994 "Shrimp Pickled Vegetables with Oil"; SB/T10219-1994 "Sweet and Sour Pickled Vegetables"; SB/T10220-1994 "Pickled Vegetables with Salt Water"; SB/T10221-1994 "Pickled Vegetables with Bad Salt"; valid enterprise standards for registration.

Part 4: Statistical table on measurement and supervision of inspection equipment of food production and processing enterprises in counties (cities and districts)

Part 5: Inspection of food production and processing enterprises in counties (cities and districts) Statistical table of equipment measurement and testing

Part Six: Sample of "Calibration Certificate" for Testing Instruments and Equipment of the Bureau of Quality and Technical Supervision

Part Seven: (Name of Legal Metrology Verification Institution) Huizhou "Testing Confirmation Certificate" for Food Inspection Equipment of Municipal Food Production and Processing Enterprises

Part 8: Letter of Responsibility for Preventing Unauthorized Addition and Abuse of Food Additives to Food (Raw Material Procurement Personnel)

Ninth Part: Letter of Responsibility for Preventing the Unauthorized Addition and Abuse of Food Additives to Food (Main Person in Charge)

Part 10: Instructions for Annual Review of QS Certification for Food Production Enterprises

Part 11 : Disinfection method

1. Chlorine dioxide disinfectant, food processing disinfectant, drinking water disinfectant

2. Ozone generator (air sterilization), ozone generator (water treatment) ), high concentration ozone generator

Part 12: Pickled vegetables SC certification factory inspection equipment

Part 13: Pickled vegetables SC certified factory inspection equipment ( QS certification):

1. Analytical balance (0.1mg)

2. Drying oven

3. Sterilization pot

4 , Sterile room or ultra-clean workbench

5. Microbial incubator

6. Biological microscope