GB 4806.1-2016_English: PDF (GB4806.1-2016)
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GB 4806.1-2016 | 70 |
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National Food Safety Standard -- General Safety Requirements on Food Contact Materials and Articles
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GB 4806.1-1994 | 1 |
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Hygienic standard for foodstuff rubber products
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GB 4806-1984 | 199 |
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Hygienic standard for rubber nipple of feeding bottle
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Standard ID | GB 4806.1-2016 (GB4806.1-2016) | Description (Translated English) | National Food Safety Standard -- General Safety Requirements on Food Contact Materials and Articles | Sector / Industry | National Standard | Classification of Chinese Standard | X09 | Word Count Estimation | 6,680 | Date of Issue | 2016-10-19 | Date of Implementation | 2017-10-19 | Regulation (derived from) | State Health and Family Planning Commission Notice No.1516 of 2016 | Standard ID | GB 4806.1-1994 (GB4806.1-1994) | Description (Translated English) | Hygienic standard for foodstuff rubber products | Sector / Industry | National Standard | Classification of Chinese Standard | C53 | Classification of International Standard | 67.040 | Word Count Estimation | 5,578 | Date of Issue | 1994-03-18 | Date of Implementation | 1994-09-01 | Older Standard (superseded by this standard) | GB 4807-1984; GB 4808-1984; GB 11331-1889; GB 7057-1986 | Quoted Standard | GB/T 5009.60; GB/T 5009.64; GB 9685; GB/T 11332 | Drafting Organization | Shanghai Food Hygiene Supervision and Inspection | Administrative Organization | Ministry of Health Food Hygiene Supervision and Inspection | Proposing organization | Ministry of Health Health Supervision Division | Issuing agency(ies) | Ministry of Health of the People Republic of China | Summary | This Chinese standard specifies the use of rubber products for food hygiene requirements and test methods. This standard applies to natural rubber or synthetic rubber as the main raw material, with specific additives for use in contact with food made ??from pieces, rings, tubes and other rubber products, this standard does not apply to rubber nipples. | Standard ID | GB 4806-1984 (GB4806-1984) | Description (Translated English) | Hygienic standard for rubber nipple of feeding bottle | Sector / Industry | National Standard | Classification of Chinese Standard | C53 | Word Count Estimation | 1,124 | Date of Issue | 1984/12/22 | Date of Implementation | 1985/9/1 |
GB 4806.1-2016
GB
NATIONAL STANDARD
OF THE PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard - General Safety
Requirements on Food Contact Materials and Articles
ISSUED ON. OCTOBER 19, 2016
IMPLEMENTED ON. OCTOBER 19, 2017
Issued by. National Health and Family Planning Commission of the PRC
Table of contents
1 Scope ... 3
2 Terms and definitions ... 3
3 Basic requirements ... 6
4 Limit requirements ... 6
5 Compliance principles ... 7
6 Test methods ... 7
7 Traceability ... 8
8 Product information ... 8
Appendix A Spoon chopsticks marking ... 10
National Food Safety Standard - General Safety
Requirements on Food Contact Materials and Articles
1 Scope
This standard specifies the basic requirements, limits, compliance principles,
inspection methods, traceability and product information for food contact
materials and articles.
This standard applies to all kinds of food contact materials and articles.
2 Terms and definitions
2.1 Food contact materials and articles
It refers to, under normal conditions of use, the materials and articles that have
been or are expected to be in contact with food or food additives (hereinafter
referred to as food) OR whose ingredients may be transferred into food,
including the packaging materials, vessels, and tools and equipment used for
food in the food production, packaging, transportation, storage, sale, and use
process, as well as the inks, adhesives, and lubricants, etc., which may directly
or indirectly contact food. It excludes detergents, disinfectants and public water
delivery facilities.
2.2 Composite materials and articles
It refers to the food contact materials and articles of two or more layers
composited from different materials or same materials through bonding, hot
fusion, or other methods.
2.3 Combination materials and articles
It refers to the food contact materials and articles of two or more layers
combined from different materials or same materials through assembly,
welding, and inlaying, etc.
2.4 Total migration
It refers to the total amount of all nonvolatile matter migrating from food contact
materials and articles to the food simulant in contact with them, expressed in
milligrams of nonvolatile migrants per kilogram of food simulant (mg/kg), OR
7 Traceability
7.1 Food contact materials and articles manufacturing enterprises shall
establish a product traceability system to ensure that food contact materials
and articles at all stages are traceable.
7.2 The traceability system shall ensure the access of the source and
destination information of the food contact materials and articles AND the
compliance information of the relevant substances and materials.
8 Product information
8.1 Product identification information shall be clear and true, AND shall not
mislead the user.
8.2 The product shall provide sufficient product information, including labels,
instructions and other product identification information AND product
certification, to ensure that there is sufficient information to conduct safety
assessment against food contact materials and articles.
8.3 The identification shall include the name of the product, the material, the
declaration of conformity to the relevant regulations and standards, the name,
address and contact information of the manufacturer and/or distributor, the
date of manufacture, and the shelf life (if applicable).
8.4 Declaration of conformity shall include the laws and regulations to be
followed, the list of substances having limit requirements, and the conformity of
total migration (molded products only).
8.5 The food contact materials and articles shall, in addition to complying with
the aforementioned requirements, also indicate “For food contact”, “For food
packaging”, or similar terms, OR otherwise be printed or attached with a spoon
chopsticks marking (SEE Appendix A), except for the products with clear food
contact purposes (such as chopsticks, wok, etc.). As for the products with
special requirements of use, it shall indicate the method of use, precautions of
use, application, environment of use, and temperature of use, etc. As for the
product with the conditions of use clearly specified in relevant standards OR
beyond the conditions of use may cause high food safety risks, it shall use
special or eye-catching methods to indicate the conditions of use, in order to
make the user safely and correctly handle, exhibit, store, and use such
product.
......
GB 4806.1-1994
GB
UDC 678.7. 614.3. 664
C 53
NATIONAL STANDARD
OF THE PEOPLE’S REPUBLIC OF CHINA
Replacing GB 4807~4808-84, GB 7057-86, and GB 11311-89
Hygienic Standard for
Foodstuff Rubber Products
ISSUED ON. MARCH 18, 1994
IMPLEMENTED ON. SEPTEMBER 1, 1994
Issued by. Ministry of Health of the People's Republic of China
Table of Contents
1 Subject Content and Application Scope ... 3
2 Normative References ... 3
3 Hygienic Requirements ... 3
4 Inspection Method ... 4
Additional Note... 6
1 Subject Content and Application Scope
This standard specifies the hygienic requirements and test methods of foodstuff rubber
products.
This standard is applicable to the rubber products such as sheet, ring, and pipe. They are made
of natural or synthetic rubber as the main raw material, with specific additive. And they are
used to contact with foodstuff. This standard is not applicable to rubber nipples.
2 Normative References
GB 5009.60 Method for Analysis of Hygienic Standard of Products of Polyethylene
Polystyrene and Polypropyrene for Food Packaging
GB 5009.64 Method for analysis of Hygienic Standard of Rubber Sheet (Ring) for
Food Use
GB 9685 Hygienic standards for Uses of Additives in Food Containers and
Packaging Materials
GB 11332 Hygienic Analysis Method of Rubber Hose for Food Use
3 Hygienic Requirements
3.1 Additive. The additive used for foodstuff rubber product. It shall meet the requirements
of GB 9685.
3.2 Sensory index.
3.2.1 Finished product appearance. It shall be with normal color and luster, free from
abnormal odor and foreign matters.
3.2.2 Soaked solution. It shall be free from colorization, abnormal odor and foreign matters.
3.3 Physiochemical Index
Physiochemical indexes shall meet the requirements of the following table.
Item
Index
Sealing ring of pressure cooker Other
Evaporation Residues, mg/L
4% Acetic acid soaked solution ≦ - 2000
65% Ethanol soaked solution ≦ - 40
Water soaked solution ≦ 50 30
Normal hexane soaked solution ≦ 500 2000
4.6 Zinc
Operate according to Chapter 8 of GB 5009.64. If it shows in blue color, 20% sodium sulfite
may be added to 0.2~0.5mL. And it is required that the sodium sulfite and potassium
ferrocyanide solution shall be prepared freshly while using.
4.7 Heavy Metal
Operate according to Chapter 9 of GB 5009.64.
Additional Note.
This standard was proposed by The Health Supervision Department of the Ministry of Health.
Drafting organizations of this standard. Food Safety Control and Inspection Institutes of
Public Health (Shanghai, Tianjin, Hangzhou, Shenyang), Shanghai Yonghe Rubber Factory,
and Shenyang Rubber Product Factory.
Chief drafting staffs of this standard. Shun Zhenhua, Zhang Weilan, Qi Yong, Chen
Xiaojun, Lu Guifu, Song Jiechen, and Deng Wei.
This standard shall be interpreted by The Health Institute of Food Safety Control and
Inspection – the technical administrative organization entrusted by the Ministry of Health.
......
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