The establishment of a sound quality classification standard system in consumer goods, such as food, is conducive to promoting the upgrading of product standards. Although the grade establishment has been incorporated within certain product standards in both national and industrial food standards in a variety of segments, no systematic study on grade establishment has yet been conducted. The present study is an analysis of the establishment of medium grades for 222 products involved in 64 national and 105 industry standards, including liquor, tea, grains and oils, brewing, edible fungi, aquatic products, spices, salt, sugar and general rules of quality. The number of levels set in 222 products ranged from 2 to 7, with the most established grades being 2 and 3. There are many types of grade names in each standard, and it is most common to use all numbers as grade names. The majority of grade indexes established in the products encompass organoleptic qualities, with numerous products being graded exclusively on the basis of organoleptic attributes. At the same time, certain standards eschew the use of organoleptic quality, employing solely physical and chemical indicators. Conversely, the preponderance of products utilises both types of indicators.. The establishment of these grades has effectively guided and promoted the high-quality development of food products. Nevertheless, challenges persist, including the suboptimal applicability of name establishment and the inadequate characterisation of indicators. This study aims to propose a set of guidelines for the naming of product grades in China's food standards, with a view to enhancing the establishment of such grades. The study also puts forward recommendations for the greater utilisation of indicators such as characterised nutrition and the amount of major raw and auxiliary ingredients input.