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["2021年3月实施的食品及饲料相关标准"]
["序号","标准编号及名称","实施日期","代替标准号"]
[1,"GB 31605-2020 食品安全国家标准 食品冷链物流卫生规范","2021-03-11"]
[2,"GB 31604.50-2020 食品安全国家标准 食品接触材料及制品 壬基酚迁移量的测定","2021-03-11"]
[3,"GB 29201-2020 食品安全国家标准 食品添加剂 氨水及液氨","2021-03-11","GB 29201-2012"]
[4,"GB 25576-2020 食品安全国家标准 食品添加剂 二氧化硅","2021-03-11","GB 25576-2010"]
[5,"GB 22216-2020 食品安全国家标准 食品添加剂 过氧化氢","2021-03-11","GB 22216-2008"]
[6,"GB 15193.29-2020 食品安全国家标准 扩展一代生殖毒性试验","2021-03-11"]
[7,"GB 15193.28-2020 食品安全国家标准 体外哺乳类细胞微核试验","2021-03-11"]
[8,"GB 7657-2020 食品安全国家标准 食品添加剂 葡萄糖酸-δ-内酯","2021-03-11","GB 7657-2005"]
[9,"GB 5009.282-2020 食品安全国家标准 食品中1-甲基咪唑、2-甲基咪唑及4-甲基咪唑的测定","2021-03-11"]
[10,"GB 5009.281-2020 食品安全国家标准 食品中肉桂醛残留量的测定","2021-03-11"]
[11,"GB 5009.280-2020 食品安全国家标准 食品中4-己基间苯二酚残留量的测定","2021-03-11","SN/T 3641-2013"]
[12,"GB 5009.267-2020 食品安全国家标准 食品中碘的测定","2021-03-11","GB 5009.267-2016|SN/T 3154-2012"]
[13,"GB 4789.44-2020 食品安全国家标准 食品微生物学检验 创伤弧菌检验","2021-03-11"]
[14,"GB 4789.29-2020 食品安全国家标准 食品微生物学检验 唐菖蒲伯克霍尔德氏菌（椰毒假单胞菌酵米面亚种）检验","2021-03-11","GB/T 4789.29-2003"]
[15,"GB 1903.51-2020 食品安全国家标准 食品营养强化剂 碘化钠","2021-03-11"]
[16,"GB 1903.50-2020 食品安全国家标准 食品营养强化剂 胆钙化醇（维生素D3）","2021-03-11"]
[17,"GB 1903.49-2020 食品安全国家标准 食品营养强化剂 柠檬酸锌","2021-03-11"]
[18,"GB 1903.48-2020 食品安全国家标准 食品营养强化剂 磷酸氢镁","2021-03-11"]
[19,"GB 1903.47-2020 食品安全国家标准 食品营养强化剂 乳酸亚铁","2021-03-11","GB 6781-2007"]
[20,"GB 1903.46-2020 食品安全国家标准 食品营养强化剂 富马酸亚铁","2021-03-11"]
[21,"GB 1903.45-2020 食品安全国家标准 食品营养强化剂 烟酰胺","2021-03-11"]
[22,"GB 1903.44-2020 食品安全国家标准 食品营养强化剂 羟钴胺","2021-03-11"]
[23,"GB 1903.43-2020 食品安全国家标准 食品营养强化剂 氰钴胺","2021-03-11"]
[24,"GB 1903.42-2020 食品安全国家标准 食品营养强化剂 肌醇（环己六醇）","2021-03-11"]
[25,"GB 29938-2020 食品安全国家标准 食品用香料通则","2021-03-11","GB 29938-2013"]
[26,"GB 30616-2020 食品安全国家标准 食品用香精","2021-03-11","GB 30616-2014"]
[27,"GB 1886.314-2020 食品安全国家标准 食品添加剂 乙二胺四乙酸二钠钙","2021-03-11"]
[28,"GB 1886.313-2020 食品安全国家标准 食品添加剂 联苯醚（又名二苯醚）","2021-03-11"]
[29,"GB 1886.312-2020 食品安全国家标准 食品添加剂 甲壳素","2021-03-11"]
[30,"GB 1886.311-2020 食品安全国家标准 食品添加剂 黑加仑红","2021-03-11"]
[31,"GB 1886.310-2020 食品安全国家标准 食品添加剂 金樱子棕","2021-03-11"]
[32,"GB 1886.309-2020 食品安全国家标准 食品添加剂 藻蓝","2021-03-11"]
[33,"GB 1886.308-2020 食品安全国家标准 食品添加剂 海藻酸钙（又名褐藻酸钙）","2021-03-11"]
[34,"GB 1886.307-2020 食品安全国家标准 食品添加剂 叶绿素铜钾盐","2021-03-11"]
[35,"GB 1886.306-2020 食品安全国家标准 食品添加剂 谷氨酸钠","2021-03-11"]
[36,"GB 1886.305-2020 食品安全国家标准 食品添加剂 D-木糖","2021-03-11"]
[37,"GB 1886.304-2020 食品安全国家标准 食品添加剂 磷酸（湿法）","2021-03-11"]
[38,"GB 1886.4-2020 食品安全国家标准 食品添加剂 六偏磷酸钠","2021-03-11","GB 1886.4-2015"]
[39,"农业农村部公告第358号-4-2020 饲料中交沙霉素和麦迪霉素的测定 液相色谱-串联质谱法","2021-03-01"]
[40,"农业农村部公告第358号-3-2020 饲料中7种青霉素类药物含量的测定","2021-03-01"]
[41,"农业农村部公告第358号-2-2020 饲料中苯硫胍和硫菌灵的测定 液相色谱-串联质谱法","2021-03-01"]
[42,"农业农村部公告第358号-1-2020 饲料中氨苯砜的测定 液相色谱-串联质谱法","2021-03-01"]
[43,"GB/T 39259-2020 绿色制造  制造企业绿色供应链管理  物料清单要求","2021-03-01"]
[44,"GB/T 39258-2020 绿色制造  制造企业绿色供应链管理  采购控制","2021-03-01"]
[45,"GB/T 39257-2020 绿色制造  制造企业绿色供应链管理  评价规范","2021-03-01"]
[46,"GB/T 39256-2020 绿色制造 制造企业绿色供应链管理 信息化管理平台规范","2021-03-01"]
[47,"GB/T 39357-2020 银耳栽培基地建设规范","2021-03-01"]
[48,"YZ/T 0175-2020 鲜活水产品快递服务要求","2021-03-01"]
[49,"YZ/T 0174-2020 冷链寄递保温箱技术要求","2021-03-01"]
[50,"GH/T 1301-2020 电子商务果品验收操作规范","2021-03-01"]
[51,"GH/T 1152-2020 梨冷藏技术","2021-03-01","GH/T 1152-2017"]
[52,"GH/T 1160-2020 干制红枣贮存","2021-03-01","GH/T 1160-2017"]
[53,"GH/T 1191-2020 叶用莴苣（生菜）预冷与冷藏运输技术","2021-03-01","GH/T 1191-2017"]
[54,"GH/T 1302-2020 鲜枸杞","2021-03-01"]
[55,"GH/T 1185-2020 鲜荔枝","2021-03-01","GH/T 1185-2017"]
[56,"GH/T 1184-2020 哈密瓜","2021-03-01","GH/T 1184-2017"]
[57,"GH/T 1307-2020 蒙顶山茶 第1部分：基本要求","2021-03-01"]
[58,"GH/T 1308-2020 蒙顶山茶 第2部分：绿茶","2021-03-01"]
[59,"GH/T 1309-2020 蒙顶山茶生产加工技术规程","2021-03-01"]
[60,"GH/T 1310-2020 富硒马铃薯","2021-03-01"]
[61,"GH/T 1311-2020 鲜（冻）食用农产品社区配送服务规范","2021-03-01"]
[62,"GH/T 1312-2020 蜂胶中绿原酸、咖啡酸、p－香豆酸、3，5－二咖啡酰奎宁酸、4，5－二咖啡酰奎宁酸和阿替匹林C的测定 高效液相色谱法","2021-03-01"]
[63,"GH/T 1313-2020 蜂蜜中甘油含量的测定 高效液相色谱法","2021-03-01"]
[64,"GH/T 1314-2020 蜂蜜中甘露糖含量的测定 高效液相色谱法","2021-03-01"]
[65,"GH/T 1315-2020 蜂蜜中酪蛋白的测定 酶联免疫法","2021-03-01"]
[66,"GH/T 1316-2020 蜂蜜中松二糖、松三糖、吡喃葡糖基蔗糖、异麦芽糖和蜜三糖含量的测定 高效液相色谱法","2021-03-01"]
[67,"SN/T 5276-2020 出口食品中多种过敏原的测定  液相色谱—质谱/质谱法","2021-03-01"]
[68,"DBS53/ 029-2020 食品安全地方标准 三七须根","2021-03-23"]
[69,"DB23/T 2805-2021 蓝靛果保鲜与贮藏技术规程","2021-03-19"]
[70,"DB35/T 1948-2020 集中消毒餐（饮）具质量安全追溯码编码技术规范","2021-03-30"]
[71,"DB64/T 1763-2020 明厨亮灶暨智慧食安建设评定规范","2021-03-15"]
[72,"DB42/T 916-2021 湖北宜红茶","2021-03-01","DB42/T 916-2013"]
[73,"DB42/T 915-2021 湖北宜红茶加工技术规程","2021-03-01","DB42/T 915-2013"]
[74,"DB42/T 1638-2021 机制石碾米加工工艺规程","2021-03-01"]
[75,"DB42/T 1634-2021 珠形绿茶加工技术规程","2021-03-01"]
[76,"DB42/T 1631-2021 禽蛋中酰胺醇类药物残留量的测定 高效液相色谱—串联质谱法","2021-03-01"]
[77,"DB42/T 1630-2021 玉米赤霉烯酮降解酶活力的测定","2021-03-01"]
[78,"DB42/T 1623-2021 食用菌质量全程控制规范","2021-03-01"]
[79,"DB42/T 1617-2021 基于农业信息化应用的初始农产品分类与编码","2021-03-01"]
[80,"DB61/T 1437-2021 冷链物流信息自动采集技术规范","2021-03-02"]
[81,"DB61/T 1436-2021 食品质量追溯要求  基础数据元","2021-03-02"]
[82,"DB61/T 1430-2021 产品质量检验抽样规程","2021-03-02"]
[83,"DB32/T 3994-2021 进境水生动物隔离场检验检疫操作规程","2021-03-03"]
[84,"DB37/T 4320-2021 地理标志产品 黄河口大米","2021-03-02"]
[85,"DB35/T 1953-2020 绿茶冲泡与品鉴方法","2021-03-30"]
[86,"DB35/T 1950-2020 地理标志产 品 连江海带","2021-03-30"]
[87,"DB4453/T 02-2021 地理标志产品 罗定豆豉","2021-03-01"]
[88,"DB4453/T 01-2021 地理标志产品 托洞腐竹","2021-03-01"]
[89,"DB44/T 2260-2020 狮头鹅","2021-03-28"]
[90,"DB4404/T 3-2020 金湾黄立鱼","2021-03-01"]
[91,"DB64/T 1764-2020 宁夏枸杞干果商品规格等级规范","2021-03-29"]
[92,"DB41/T 2057-2020 电子商务交易产品信息描述  大蒜","2021-03-30"]
[93,"DB41/T 2056-2020 电子商务大蒜现货交易  仓储管理规范","2021-03-30"]
[94,"DB41/T 2055-2020 大蒜网络销售服务规范","2021-03-30"]
[95,"DB41/T 2040-2020 苹果贮藏技术规程","2021-03-30"]
[96,"DB41/T 2037-2020 速溶蒸青绿茶加工技术规程","2021-03-30"]
[97,"DB41/T 2023-2020 地理标志产品  杞县大蒜","2021-03-30"]
[98,"DB50/T 1072-2020 地理标志产品 江津花椒","2021-03-01"]
[99,"DB31/T 1259-2020 保健食品经营管理规范","2021-03-01"]
[100,"DB52/T 1529-2020 威宁绵羊","2021-03-01"]
[101,"T/CNSS 007-2021 易食食品","2021-03-22"]
[102,"T/SZZL 003-2021 香菇浓缩汁","2021-03-09"]
[103,"T/SZZL 002-2021 香菇酱","2021-03-09"]
[104,"T/CYYF 001-2021 崇阳野桂花蜜","2021-03-01"]
[105,"T/SAFCM 029-2020 食品接触产品标签标识和使用说明技术规范 玻璃餐厨具","2021-03-01"]
[106,"T/SAFCM 028-2020 食品接触产品标签标识和使用说明技术规范 日用陶瓷","2021-03-01"]
[107,"T/SAFCM 027-2020 食品接触产品标签标识和使用说明技术规范 不锈钢液体电加热器","2021-03-01"]
[108,"T/SAFCM 026-2020 食品接触产品标签标识和使用说明技术规范 搪瓷制品","2021-03-01"]
[109,"T/SAFCM 025-2020 食品接触产品标签标识和使用说明技术规范 不粘锅产品","2021-03-01"]
[110,"T/SAFCM 024-2020 食品接触产品标签标识和使用说明技术规范 纸餐具","2021-03-01"]
[111,"T/SAFCM 023-2020 食品接触产品标签标识和使用说明技术规范 纸杯","2021-03-01"]
[112,"T/SAFCM 022-2020 食品接触产品标签标识和使用说明技术规范 硅橡胶产品","2021-03-01"]
[113,"T/SAFCM 021-2020 食品接触产品标签标识和使用说明技术规范 奶嘴","2021-03-01"]
[114,"T/SAFCM 020-2020 食品接触产品标签标识和使用说明技术规范 非不锈钢金属餐厨具","2021-03-01"]
[115,"T/SAFCM 019-2020 食品接触产品标签标识和使用说明技术规范 不锈钢餐厨具","2021-03-01"]
[116,"T/SAFCM 018-2020 食品接触产品标签标识和使用说明技术规范 金属保温容器","2021-03-01"]
[117,"T/SAFCM 017-2020 食品接触产品标签标识和使用说明技术规范 竹、木制品","2021-03-01"]
[118,"T/SAFCM 016-2020 食品接触产品标签标识和使用说明技术规范 可重复使用塑料餐饮具","2021-03-01"]
[119,"T/SAFCM 015-2020 食品接触产品标签标识和使用说明技术规范 一次性塑料餐饮具","2021-03-01"]
[120,"T/SAFCM 014-2020 食品接触产品标签标识和使用说明技术规范 奶瓶","2021-03-01"]
[121,"T/SAFCM 013-2020 食品接触产品标签标识和使用说明技术规范 密胺塑料餐具","2021-03-01"]
[122,"T/SAFCM 012-2020 食品接触产品标签标识和使用说明技术规范 塑料饮水杯","2021-03-01"]
[123,"T/SAFCM 011-2020 食品接触产品标签标识和使用说明技术规范 塑料自粘保鲜膜","2021-03-01"]
[124,"T/YLNX 0011-2021 杂粮面条（挂面）","2021-03-06"]
[125,"T/YLNX 0010-2021 红枣干制品","2021-03-06"]
[126,"T/YLNX 0009-2021 枣夹果仁","2021-03-06"]
[127,"T/YLNX 0008-2021 红枣泥","2021-03-06"]
[128,"T/YLNX 0007-2021 豆沙","2021-03-06"]
[129,"T/YLNX 0006-2021 杂粮面茶","2021-03-06"]
[130,"T/YLNX 0005-2021 苦荞茶","2021-03-06"]
[131,"T/YLNX 0004-2021 豆钱钱","2021-03-06"]
[132,"T/YLNX 0003-2021 紫晶枣","2021-03-06"]
[133,"T/YLNX 0002-2021 手工空心挂面","2021-03-06"]
[134,"T/YLNX 0001-2021 杂粮粥料","2021-03-06"]
[135,"T/CCPITCSC 067-2021 外卖运营师职业能力要求","2021-03-01"]
[136,"T/SXPX 001-2021 放心文明餐厅量化分级评定规范","2021-03-01"]
[137,"T/HLJCCH 005-2020 绿色食品行业信用评价规范","2021-03-31"]
[138,"T/YJSC 001-2021 嘉鱼珍湖莲藕","2021-03-01"]
[139,"T/CQCAA 0004-2020 大米中镉的快速测定 原子荧光光谱法","2021-03-07"]
[140,"T/HLJCCH 003-2020 餐饮行业信用评价规范","2021-03-31"]
[141,"T/CFAALE 004-2021 地理标志证明商标产品 赤峰葵花","2021-03-01"]
[142,"T/CFAALE 003-2021 地理标志证明商标产品 赤峰绿豆","2021-03-01"]
[143,"T/CFAALE 002-2021 地理标志证明商标产品 赤峰荞麦","2021-03-01"]
[144,"T/CFAALE 001-2021 地理标志证明商标产品 赤峰小米","2021-03-01"]
[145,"T/CFNA 6512-2020 辛香料和调味品中二氧化硫残留量检测方法","2021-03-01"]
[146,"T/CFNA 6504-2020 辛香料和调味品的采样方法","2021-03-01"]
[147,"T/CFNA 6114-2020 白胡椒","2021-03-01"]
[148,"T/CFNA 6113-2020 黑胡椒","2021-03-01"]
[149,"T/CFNA 6103-2020 中国桂皮","2021-03-01"]
[150,"T/CFNA 6102-2020 八角","2021-03-01"]
[151,"T/CFNA 6101-2020 花椒","2021-03-01"]
[152,"T/ZHCA 503-2021 柱切换法测定保健食品中维生素A、D、E","2021-03-01"]
[153,"T/XHXDSXH 002-2021 西和县低铝高精度粉条电子商务产品标准","2021-03-18"]
[154,"T/XHXDSXH 001-2021 西和县野生砧木嫁接八盘梨 电商产品产业链标准","2021-03-18"]
[155,"T/WJGX 001-2021 五间西瓜","2021-03-01"]
[156,"T/XMSSAL 031-2020 供厦标准 面线","2021-03-01"]
[157,"T/XMSSAL 033-2020 供厦标准 新圩豆干","2021-03-01"]
[158,"T/XMSSAL 034-2020 供厦标准 土笋冻","2021-03-01"]
[159,"T/XMSSAL 032-2020 供厦标准 马蹄酥","2021-03-01"]
[160,"T/SXITS 0005-2021 山西小米粥感官评价方法","2021-03-01"]
[161,"T/SXITS 0004-2021 保健食品中蚁酸的测定 气相色谱法","2021-03-01"]
[162,"T/SXITS 0001-2021 水果及蔬菜中多抗霉素B残留量的测定 超高效液相色谱-串联质谱法","2021-03-01"]
[163,"T/BAR 002-2021 鲜切水果加工技术规范","2021-03-01"]
[164,"T/BAR 001-2021 鲜切水果","2021-03-01"]
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