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

2. Variety, scope of use and dosage of food additives;

3. Nutritional requirements of the main and supplementary foods for infants and other specific groups;

4. Requirements for labels, signs and instructions related to food safety requirements such as hygiene 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 related to food safety;

8. Other contents that need to be formulated as food safety standards.