GB 14930.2-2025 PDF English
US$125.00 · In stock · Download in 9 secondsGB 14930.2-2025: National food safety standard - Disinfectant Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedureStatus: Valid GB 14930.2: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB 14930.2-2025 | English | 125 |
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National food safety standard - Disinfectant
| Valid |
| GB 14930.2-2012 | English | 139 |
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3 days
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Disinfectants
| Valid |
| GB 14930.2-1994 | English | 279 |
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3 days
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Hygienic standards for detergent and disinfectionfor food tools and installations
| Obsolete |
Excerpted PDFs (Download full copy in 9 seconds upon purchase)PDF Preview: GB 14930.2-2025
GB 14930.2-2025: National food safety standard - Disinfectant---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB14930.2-2025
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard - Disinfectant
Issued on: MARCH 16, 2025
Implemented on: SEPTEMBER 16, 2025
Issued by. National Health Commission of the People’s Republic of China;
State Administration for Market Regulation.
Table of Contents
Foreword... 3
1 Scope... 4
2 Terms and Definitions... 4
3 Basic Requirements... 4
4 Technical Requirements... 4
5 Others... 5
Appendix A Requirements for Carcass Surface Disinfection during Poultry Slaughter 6
Appendix B List of Raw Materials (ingredients) of Food Disinfectants and Their Usage
Requirements... 7
Foreword
This Standard serves as a replacement for GB 14930.2-2012 National Food Safety Standard -
Disinfectant.
In comparison with GB 14930.2-2012, the main changes are as follows.
---The Scope is modified;
---The terms and definitions are modified;
---The basic requirements are added;
---The inspection methods for raw material requirements, sensory requirements and
physical and chemical indicators are modified;
---The requirements for additives are deleted;
---The microbial killing index is modified;
---The other requirements are modified;
---Appendix A and Appendix B are added.
National Food Safety Standard - Disinfectant
1 Scope
This Standard applies to disinfectants for food, including detergent disinfectants that also have
a cleaning effect.
2 Terms and Definitions
2.1 Disinfectants for Food
A preparation used to kill microorganisms on the surface of food and on surfaces that are in
direct contact with food, such as. tableware, drinkware, food tools, equipment, packaging
materials and containers, etc., to meet the disinfection requirements.
3 Basic Requirements
3.1 Food disinfectants shall be reasonably used under the condition of meeting good food
hygiene standards. When food disinfectants are used on food, they are limited to surface
disinfection of raw fruits and vegetables, except as otherwise provided in Appendix A.
3.2 Under the recommended conditions of use, the level of food disinfectants migrating or
remaining in food shall not be harmful to human health, cause changes in food composition,
structure or color, aroma and taste, or mask food spoilage.
3.3 On the premise of achieving the disinfection effect, the amount of food disinfectants used
and the duration of action shall be reduced as much as possible, and the residual amount shall
be reduced as much as possible by rinsing, draining or other effective methods.
4 Technical Requirements
4.1 Requirements for Raw Materials
4.1.1 The use of raw materials of food disinfectants shall comply with the provisions of
Appendix A, Appendix B and relevant announcements.
4.1.2 The raw materials used for food disinfectants shall comply with relevant national
standards and regulations.
4.2 Sensory Requirements
The sensory requirements shall comply with the provisions of Table 1.
Appendix A
Requirements for Carcass Surface Disinfection during Poultry Slaughter
Sodium hypochlorite disinfectant and peracetic acid disinfectant containing peracetic acid,
hydrogen peroxide, acetic acid, and hydroxyethylidene diphosphonic acid can be used for the
disinfection of the body surface and body cavity of poultry carcasses during slaughter. During
use, the following requirements shall be met.
a) The above-mentioned two disinfectants are only allowed to be used in the pre-cooling
water of poultry slaughtering process. During use, the concentration of disinfectant in
the pre-cooling water shall be reduced and the disinfection time shall be shortened as
much as possible. The pre-cooling water in the pre-cooling tank shall be regularly and
timely replaced to prevent it from contaminating the carcasses.
b) When using peracetic acid disinfectant containing peracetic acid, hydrogen peroxide,
acetic acid, and hydroxyethylidene diphosphonic acid, the maximum working
concentrations of peracetic acid, hydrogen peroxide and hydroxyethylidene
diphosphonic acid in the pre-cooling water are respectively 2,000 mg/L, 1,474 mg/L
and 136 mg/L. The number of times poultry carcasses can be immersed and
disinfected is limited to 1 time (continuous disinfections in multiple sections are
counted as 1 time), and the immersion and disinfection time shall not exceed 60
minutes.
c) When using sodium hypochlorite disinfectant, the free effective chlorine
concentration at the end of the pre-cooling water supply pipe shall not exceed 50 mg/L,
the number of times the poultry carcasses are immersed and disinfected is limited to
1 time (continuous disinfections in multiple sections are counted as 1 time), and the
immersion and disinfection time shall not exceed 60 minutes.
d) After the surface disinfection of poultry carcasses is completed, by rinsing (immersing)
in cooling water, and draining or other effective modes, the residual amount of
disinfectant shall be reduced as much as possible.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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