National standard for food safety - cooked meat products (GB2726—2016). Country/Territory China Document type Regulation Date 2016 Source FAO, FAOLEX Subject Food & nutrition Keyword Food quality control/food safety Standards Hygiene/sanitary procedures Meat Residues MRL-maximum residue limit Geographical area Asia, Asia and the Pacific, East Asian Seas, Eastern Asia, North Pacific, North-West Pacific Abstract This Standard specifies the food safety requirements to be met for cooked meat products, including raw material requirements, sensory requirements, requirements for pollutant limits, microbial limits, and requirements for food additives and nutritional enhancers. Full text Chinese Website www.nhc.gov.cn References - Legislation Implements Food Safety Law (2021). Legislation | China | 2009 (2021) Keyword: Basic legislation, Food quality control/food safety, Hygiene/sanitary procedures, Consumer protection, Food additives, HACCP, Institution, Processing/handling, Standards, Authorization/permit, Residues Source: FAO, FAOLEX