67.250 与食品接触的物品与材料 标准查询与下载

DB43/T 1168.4-2019 食品包装 多层非镀铝复合膜、袋通用技术要求

General technical requirements for food packaging multi-layer non-aluminized composite film and bags

T/XHSYXH 000002-2019 外卖食品包装件 第2部分：一次性封签

4.1 标识 一次性卡扣应标有符合GB/T 18455中的包装回收标志。 一次性卡扣应有警告语和安全性说明，如“为了避免和防止窒息等危险，请远离婴幼儿”、“为保护环境和节约资源，废弃后建议回收再利用”等。 4.2 外观 外观应符合以下要求： a) 表面无油污、尘土、霉变及其他异物； b) 表面平整洁净、质地均匀，无裂缝，无划痕，无折皱，无剥离，无破裂，无穿孔； c）正常色泽，无明显的变色、退色、颜色深浅不匀（有装饰要求除外）等； d）表面如有涂装，涂装面应无流挂、起皮、裂开、起泡等； e）表面如有印刷，字体、图案应清晰完整，无脱落； f）边缘光滑、规整，无锐利尖端或边缘，不能有明显的异物、起泡、模型缺陷、毛刺、膨胀及其它缺陷； 4.3 异味 不得有异味。 4.4 尺寸     尺寸要求应符合表2的规定，或符合供需双方的要求。 表2 一次性卡扣尺寸要求                单位：mm 项目　要求 长度（L）偏差　±2 铭牌有效长度偏差（L1）　±2 铭牌有效宽度偏差（W1）　±2 倒齿长度（L2）偏差　±2 尾部长度（L3）　≥20 最小有效可束长度（L4）　≤10 4.5 使用性能 4.5.1 一次性卡扣应具有一定的柔韧性，锁紧过程应顺畅，不应有卡滞、滑脱现象； 4.5.2 一次性卡扣的插入侧应有文字或图形提示插入方向。 4.6 脱扣力 一次性卡扣的脱扣力应≥50N。 4.7 弯折性能 一次性卡扣应能承受100个循环的弯折试验，试样应无断、裂现象。 4.8 卫生要求 4.8.1 一次性卡扣的卫生应符合GB 4806.7中的要求。 4.8.2有害物质限量应符合表3的规定。 表3有害物质限量               单位：mg/kg 项目                                     指标 Pb+Cd+Hg+Cr(VI)　        ＜80 多溴联苯 (PBBs)　        不得检出 多溴二苯醚 (PBDEs)    　不得检出

Takeout food packaging—Part 2: Disposable seal

T/XHSYXH 000001-2019 外卖食品包装件 第1部分：一次性卡扣

4.1 标识 一次性卡扣应标有符合GB/T 18455中的包装回收标志。 一次性卡扣应有警告语和安全性说明，如“为了避免和防止窒息等危险，请远离婴幼儿”、“为保护环境和节约资源，废弃后建议回收再利用”等。 4.2 外观 外观应符合以下要求： a) 表面无油污、尘土、霉变及其他异物； b) 表面平整洁净、质地均匀，无裂缝，无划痕，无折皱，无剥离，无破裂，无穿孔； c）正常色泽，无明显的变色、退色、颜色深浅不匀（有装饰要求除外）等； d）表面如有涂装，涂装面应无流挂、起皮、裂开、起泡等； e）表面如有印刷，字体、图案应清晰完整，无脱落； f）边缘光滑、规整，无锐利尖端或边缘，不能有明显的异物、起泡、模型缺陷、毛刺、膨胀及其它缺陷； 4.3 异味 不得有异味。 4.4 尺寸     尺寸要求应符合表2的规定，或符合供需双方的要求。 表2 一次性卡扣尺寸要求                单位：mm 项目　要求 长度（L）偏差　±2 铭牌有效长度偏差（L1）　±2 铭牌有效宽度偏差（W1）　±2 倒齿长度（L2）偏差　±2 尾部长度（L3）　≥20 最小有效可束长度（L4）　≤10 4.5 使用性能 4.5.1 一次性卡扣应具有一定的柔韧性，锁紧过程应顺畅，不应有卡滞、滑脱现象； 4.5.2 一次性卡扣的插入侧应有文字或图形提示插入方向。 4.6 脱扣力 一次性卡扣的脱扣力应≥50N。 4.7 弯折性能 一次性卡扣应能承受100个循环的弯折试验，试样应无断、裂现象。 4.8 卫生要求 4.8.1 一次性卡扣的卫生应符合GB 4806.7中的要求。 4.8.2有害物质限量应符合表3的规定。 表3有害物质限量               单位：mg/kg 项目                                     指标 Pb+Cd+Hg+Cr(VI)　        ＜80 多溴联苯 (PBBs)　        不得检出 多溴二苯醚 (PBDEs)    　不得检出

Takeout food packaging—Part 1: Disposable buckle

T/GAA 101-2020 食品接触用银质餐具

 首先对感官和纯度进行详细要求；其次与食品直接接触的银质餐具产品银含量和理化指标进行考核，如迁移物（有害元素）砷、铬、铅、镍等；在抑菌效果上主要考核大肠菌群、菌落总数、霉菌和酵母等。最后对产品信息的可追溯性进行要求、保证银质餐具的生产（销售）信息、产品（性能）信息、质量（检验）信息等各阶段性的质量安全追溯。

Silver tableware for food contact

T/ZGXX 0001-2018 餐饮服务业 餐饮具清洗消毒评价规程

6 清洗、消毒效果评价 6.1　感官检验 餐（饮）具应表面光洁，不得有附着物，不得有油渍、泡沫、异味。 6.2　理化检验 6.2.1　采样方法 按照GB14934-2016附录A，A.1理化指标的餐（饮）具采样方法取样，如下： ——将待检的餐（饮）具（碗，盘，碟，酒杯，口杯等），用蒸馏水分3-5次冲洗整个内表面（按照每100cm2表面积使用100mL蒸馏水的比例），制成样液备用； ——将匙（不包括匙柄），筷子下段（进口端约5cm），置入适量蒸馏水中（按照每100cm2表面积使用100mL蒸馏水的比例），充分振荡20次，制成样液备用； 6.2.2　碱性残留量检测 将酚酞指示剂滴入样液中，如无色，则无碱性残留；如果呈现粉色，则有残留，应重新过水至无残留为止； 6.2.3　表面活性剂残留量检测 按照GB14934-2016, 第二部分，理化指标，2.2条进行检验和判定； 6.2.4　淀粉残留量检测（定性检验） 检验清洗后餐饮具的干净程度，在制备的样液中，加配制好的碘指示剂，观察碘指示剂是否变蓝，若有蓝色，则清洗效果不好，应重新清洗；如未有蓝色出现，则认为达到了清洗要求。 6.2.5　表面张力测试 参考QB/T 1323进行检验，漂洗液直接测试，温度20℃，结果保留至个位，反映表面活性剂的漂净程度。 6.2.6　游离性余氯测试 按照GB14934-2016 的理化指标，2.2条进行检验和判定。 6.2.7　理化检验效果应符合表1的要求。 表1 各理化指标清洗要求 项目　指标 阴离子表面活性剂残留量（以十二烷基苯磺酸钠计）/(mg/100cm2）　不得检出 碱性残留量（以NaOH计）　不得检出 淀粉残留量　不得检出 表面张力a/mN/m                  　≥60 游离性余氯b/（mg/100cm2）        　≤0.03 a不适用加有催干剂进行收干工序的清洗； b仅适用于化学消毒法。 6.3　洁净度检验（ATP测试定量检验） 参考的测试方法及步骤： 1 取样 1）从ATP检测管中取出涂抹拭子，观察到的拭子棉签头必须是湿润的，否则拭子无效。然后均匀涂抹10cm×10cm的待测表面积，涂抹时用适度力量轻压涂抹拭子，并使之与待测表面呈30°～45°夹角，同时让涂抹拭子自转，以确保涂抹端充分接触即食食品环节表面； 2）对平坦、光滑、规则的即食食品环节表面可直接涂抹100cm2的面积；对有凹凸、粗糙、折弯的环节表面则应根据实际情况涂抹相应的表面积；当样品面积不足100cm2时，可以从多个同类型样品涂抹取样，累计满足100cm2作为1件样品； 3）本标准中即食食品环节表面的洁净度指标不能用于木质砧板、潮湿的或有伤口的操作者的手部； 4）除了被检测表面，ATP检测管的涂抹拭子不允许接触任何其他材料和表面。 2 制样 取样后立即将涂抹拭子插入检测管，使之与检测管中的试剂接触并发生反应，紧接着用力振荡混匀检测管15s。 3 测试结果判定（见表2） 表2 ATP测试结果判定 项目　类型　指标 　　不可接受　可接受 洁净度 (RLU)　餐饮具　＞100　≤100 6.4　消毒效果评价 感官要求、理化指标及微生物限量按照GB 14934-2016的规定执行。

Catering service industry Procedures for evaluation of tableware cleaning and disinfection

T/CGCC 26-2018 食品用酒精保鲜剂

Alcohol preservative for food

T/ZZB 0834-2018 厨房用解冻板

本标准规定了厨房用解冻板（以下简称“解冻板”）的术语和定义、基本要求、技术要求、试验方法、检验规则、标志、包装、运输和贮存、质量承诺。 本标准适用于厨房用解冻板。

Defrosting tray for kitchen

T/GZSX 031-2018 粽叶

项  目　                                                        指  标 　                                             鲜粽叶　                     干粽叶 水分/(%)　                                        ----　                     ≤14.0 铜（以Cu计）/（mg/kg）　        ≤5　                      ---- 铅（以Pb计）/（mg/kg）　                          ≤1

Zongye

ASTM C1023-10(2018) 慢性有害健康用陶瓷艺术材料标签的标准实施规程

1.1 This practice describes a procedure for developing precautionary labels for ceramic art materials and provides hazard and precautionary statements based upon knowledge that exists in the scientific and medical communities. This practice concerns those chronic adverse health hazards known to be associated with a product or product component(s), when the component(s) is present in a physical form, volume, or concentration that in the opinion of a toxicologist has the potential to produce a chronic adverse health effect(s). 1.2 This practice is intended to apply exclusively to ceramic art materials which are packaged in sizes intended for use by artists or crafts people, either individually, or in a small group or class. 1.3 This practice applies to developing precautionary labeling for ceramic art materials intended for adult usage. Conformance to this practice does not imply that ceramic art materials will necessarily be labeled adequately or safe for use by children. Labeling determinations should consider reasonably foreseeable use or misuse by children and include as appropriate, in such instances, warnings to keep out of reach, or other specific precautionary statements. The responsibility for precautionary labeling rests with the ceramic producer or repackager who markets the material for art or craft use. 1.4 This practice does not specify test methods for determining whether a substance or product presents chronic adverse health hazards. 1.5 This practice does not apply to products appropriately labeled for known chronic adverse health hazards according to chemical substances labeling standards and practices, such as another national consensus standard, existing labeling statutes, regulations, or guidelines. 1.6 Since knowledge about chronic adverse health hazards is incomplete and warning cannot cover all uses of any product, it is not possible for precautionary labeling to assure completely safe use of an art product. 1.7 Manufacturers or repackagers may wish to determine individually or collectively precautionary labeling for ceramic art materials in accordance with this practice. Compliance may 1 This practice is under the jurisdiction of ASTM Committee C21 on Ceramic Whitewares and Related Productsand is the direct responsibility of Subcommittee C21.03 on Methods for Whitewares and Environmental Concerns. Current edition approved Oct. 1, 2018. Published October 2018. Originally approved in 1983. Last previous edition approved in 2014 as C1023 – 10 (2014). DOI: 10.1520/C1023-10R18. Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee. 1 be certified by a certifying organization. Guidelines for a certifying organization are given in Appendix X1. 1.8 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.9 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

Standard Practice for Labeling Ceramic Art Materials for Chronic Adverse Health Hazards

DB31/T 1102-2018 食品相关产品生产企业质量安全评价通则

本标准规定了对食品相关产品生产企业（以下简称：生产企业）进行质量安全评价的评价要求、评价要素、持续改进等内容。 本标准适用于食品相关产品非生产许可证发证企业全过程质量安全评价，适用于食品加工设备生产过程中卫生质量安全评价。其他食品相关产品生产企业可参照本标准进行质量安全评价与规范化管理。

General rules for quality and safety evaluation of food-related product manufacturers

ASTM F1308-98(2018) 用于食品的微波吸收剂中挥发性提取物定量的标准测试方法

1.1 This test method covers complete microwave susceptors. 1.2 This test method covers a procedure for quantitating volatile compounds whose identity has been established and which are evolved when a microwave susceptor sample is tested under simulated use conditions. 1.3 This test method was collaboratively evaluated with a variety of volatile compounds (see statistical evaluation). For compounds other than those evaluated, the analyst should determine the sensitivity and reproducibility of the method by carrying out appropriate spike and recovery studies. The analyst is referred to Practice E260 for guidance. 1.4 For purposes of verifying the identity of or identifying unknown volatile compounds, the analyst is encouraged to incorporate techniques such as gas chromatography/mass spectroscopy, gas chromatography/infrared spectroscopy, or other techniques in conjunction with this test method. 1.5 A sensitivity level of approximately 0.025 µg/in.2 is achievable for the compounds studied in Table 1. Where other compounds are being quantitated and uncertainty exists over method sensitivity, the analyst is referred to Practice E260 for procedures on determining sensitivity of chromatographic methods. 1.6 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard. 1.7 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use. Specific safety hazards warnings are given in 10.2, 11.1, and 11.6. 1.8 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

Standard Test Method for Quantitating Volatile Extractables in Microwave Susceptors Used for Food Products

T/CMATB 5001-2018 优质天然肠衣

半成品肠衣加工企业的硬件设施、管理制度要求、企业自检自控、包装、标识、贮存和运输、产品追溯等要求宜按照GB/T 22637《天然肠衣加工良好操作规范》的要求实施。 a)应对原料（原肠）进行验收，确保原料来源于符合要求的养殖场和屠宰加工企业，核查原料随附的《动物（产品）检疫合格证明》和屠宰加工企业出具的产品检验合格证明； b)应对原料（原肠）进行感官检验，发现腐败变质的，不得用于加工； c)加工过程中所使用的盐应为肠衣盐，并符合QB/T 2606的规定； d)加工用水应符合GB 5749《生活饮用水卫生标准》； e)包装材料不得对肠衣原料及半成品肠衣造成污染，不应改变半成品肠衣的感官特性； f)包装容器标识应注明加工企业名称或备案编号、品名、生产日期、生产批号、数重量等溯源信息； g)原肠、半成品肠衣应在适宜的温度下储存和运输，并保持清洁卫生； h)半成品肠衣加工企业应为其生产的每一批半成品肠衣出具检验合格证明，证明内容包含加工企业名称、品名、原料来源、生产日期、生产批号、数重量等溯源信息； i)半成品肠衣加工企业应建立并有效实施溯源管理体系； j)半成品肠衣加工企业应取得县级以上人民政府相关部门发放的排污许可证； k)半成品肠衣加工企业应向中国肉类协会天然肠衣分会备案。 成品肠衣加工企业的硬件设施、生产管理人员、生产加工过程、包装、标志、贮存与运输、有毒有害物品的控制、检验与监控、卫生质量体系运行的要求、产品的标识和追溯、召回以及记录等方面的技术要求应满足SN/T 2905.3的相关要求。同时还应满足以下要求： a)国产半成品肠衣应来自经中国肉类协会天然肠衣分会备案的半成品肠衣企业，并应随附半成品肠衣加工企业出具的厂检合格证明及相关的《动物（产品）检疫合格证明》；进口肠衣半成品或原料应随附海关部门签发的《入境货物检验检疫证明》和/或国外官方出具的《兽医卫生证书》； b)肠衣加工企业应建立并通过HACCP体系认证，建立并实施食品防护计划； c)肠衣加工企业应配备至少一名本科以上学历，食品、兽医等相关专业，并经中国肉类协会天然肠衣分会培训合格的质量管理人员； d)天然肠衣加工企业应通过中国肉类协会天然肠衣分会或其授权单位参照GB/T 33000进行的诚信评审； e)天然肠衣加工企业应取得县级以上人民政府相关部门发放的排污许可证。包装物、下脚料、污水等的处理和排放应符合国家有关规定； f)天然肠衣加工企业应建立与生产能力相适应的实验室并配备相应资格的检验人员，实验室应具备药物残留初筛的检测能力。

Natural casings with high quality

T/CGCC 18-2018 食品用脱氧剂

Deoxidizer for food

EN ISO 8442-9:2018 与食品接触的材料和制品.刀具和凹形餐具.第9部分:陶瓷刀具的要求

Materials and articles in contact with foodstuffs - Cutlery and table holloware - Part 9: Requirements for ceramic knives

SN/T 4895-2017 食品接触材料 纸和纸板 食品模拟物中矿物油的测定 气相色谱法

Food contact materials: Determination of mineral oil in paper and cardboard food simulants by gas chromatography

SN/T 1504.5-2017 食品容器、包装用塑料原料 第5部分：聚烯烃中杂质元素含量的测定 X射线荧光光谱法

Plastic raw materials for food containers and packaging Part 5: Determination of impurity element content in polyolefins by X-ray fluorescence spectrometry

SN/T 1504.2-2017 食品容器、包装用塑料原料 第2部分：聚乙烯中抗氧剂和芥酸酰胺爽滑剂的测定 液相色谱法

Plastic raw materials for food containers and packaging Part 2: Determination of antioxidants and erucamide slip agents in polyethylene by liquid chromatography

T/CCA 003-2017 消毒餐饮配送箱（包）

本标准规定了餐饮配送过程中使用的消毒餐饮配送箱（包）的基本要求和技术要求。

Cleaning and disinfection of the delivery kit for prepared food

SN/T 4765-2017 食品接触材料 高分子材料中六氯-1,3-丁二烯的测定 气相色谱-质谱法

本标准规定了食品接触材料用高分子材料中六氯-1，3-丁二烯含量的气相色谱-质谱检测方法。 本标准适用于PP.PE、硅橡胶，橡胶中六氯-1，3-丁二烯含量的测定。

Determination of hexachloro-1,3-butadiene in polymer materials for food contact materials by gas chromatography-mass spectrometry

GSO ISO 6486-1:2016 与食品接触的陶瓷器皿、玻璃陶瓷器皿和玻璃餐具铅、镉的释放量 第1部分：试验方法

This part of ISO 6486 specifies a test method for the release of lead and cadmium from ceramic ware, glass-ceramic ware, and glass dinnerware intended to be used in contact with food, but excluding porcelain enamel articles. This part of ISO 6486 is applicable to ceramic ware, glass-ceramic ware, and glass dinnerware which is intended to be used for the preparation, cooking, serving and storage of food and beverages, excluding articles used in food manufacturing industries or those in which food is sold.

Ceramic ware, glass-ceramic ware and glass dinnerware in contact with food -- Release of lead and cadmium -- Part 1: Test method