GB/T 18006.1: Evolution and historical versions
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General requirement of plastic disposable tableware
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GB/T 18006.1-2025
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| GB 18006.1-2009 | English | 419 |
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[GB/T 18006.1-2009] General requirement of plastic disposable tableware
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| GB 18006.1-1999 | English | 519 |
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General specification for single use and deg-radable lunch container and drinking set
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GB 18006.1-1999
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Basic data | Standard ID | GB/T 18006.1-2025 (GB/T18006.1-2025) | | Description (Translated English) | General requirement of plastic disposable tableware | | Sector / Industry | National Standard (Recommended) | | Date of Implementation | 2026-03-01 | | Older Standard (superseded by this standard) | GB/T 18006.1-2009, GB/T 18006.1-2009 | GB 18006.1-2009: [GB/T 18006.1-2009] General requirement of plastic disposable tableware---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
General requirement of plastic disposable tableware
ICS 97.040.60
Y68
National Standards of People's Republic of China
Replacing GB 18006.1-1999
Plastic disposable tableware General technical requirements
Posted 2009-04-17
2009-12-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
The standard 5.8 mandatory, the rest are recommended.
This standard replaces GB 18006.1-1999 "biodegradable disposable tableware General technical requirements."
This standard compared with GB 18006.1-1999, the main changes are as follows.
--- Standard name from "biodegradable disposable tableware General technical conditions" to "plastic disposable tableware General technical requirements";
--- By the standard range of biodegradable disposable tableware plastic disposable tableware changed, does not apply to disposable paper tableware, paper cups, chopsticks
Son, bamboo chopsticks and other non-disposable tableware made from thermoplastic materials;
--- Modify the classification scheme;
--- Revised technical requirements for raw materials;
--- Increased sensory index content such as odor and so on;
--- Clear scope and the number of test samples using the performance test;
--- Modify the scope of the degradation of the performance requirements, test methods and specifications;
--- Increased its starch-based plastic disposable tableware starch content requirements;
--- Added disposable tableware ID can be used in the microwave oven microwave performance and test methods;
--- Complements the starch-based plastic disposable tableware disposable tableware and other physical and chemical health indicators;
--- Added Appendix A;
--- Degradation of performance requirements and test methods adopted GB/T 20197-2006 provisions, no longer used GB/T 18006.2-1999;
--- Modify the inspection rules.
Appendix A of this standard is a normative appendix.
The standard proposed by China National Light Industry Council.
This standard by the National Standardization Technical Committee of plastic products.
This standard by the Light Industry Institute of Plastics Processing Applications, National Plastic Products Quality Supervision and Inspection Center (Beijing) drafted.
The main drafters of this standard. Wengyun Xuan, Chen Jiaqi, Chen Qian.
This standard replaces the standards previously issued as follows.
--- GB 18006.1-1999.
Plastic disposable tableware General technical requirements
1 Scope
This standard specifies the plastic disposable tableware definitions and terminology, classification, technical requirements, test methods, inspection rules and product logos, packages
Loading, transport and storage requirements.
This standard applies to all kinds of disposable tableware made from thermoplastic materials.
2 Normative references
The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent
Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research
Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.
GB/T 462 paper, cardboard and moisture measurement sample pulps analysis
GB/T 2828.1 Sampling procedures for inspection - Part 1. by acceptance quality limit (AQL) retrieval batch inspection sampling plan
(GB/T 2828.1-2003, ISO 2859-1.1999, IDT)
GB/T 4789.4 Microbiological examination of food hygiene inspection salmonella
GB/T 4789.5 Microbiological examination of food hygiene Shigella test
GB/T 4789.10 Microbiological examination of food hygiene inspection of Staphylococcus aureus
GB/T 4789.11 Microbiological examination of food hygiene inspection hemolytic streptococcus
GB/T 4789.15 Microbiological examination of food hygiene molds and yeasts
GB/T 5009.60 food packaging, polyethylene, polystyrene, polypropylene moldings health standard analytical methods of
GB/T 5009.67 analysis products of polyvinyl chloride for food packaging hygiene standards
GB/T 5009.156-2003 immersion test method for packaging food materials and products General
GB 9681 products of polyvinyl chloride for food packaging hygiene standards
GB 9685 food containers and packaging materials additives health standards
GB 9687 food packaging polyethylene moldings health standards
GB 9688 food packaging polypropylene moldings health standards
GB 9689 polystyrene products used as food packaging hygiene standards
GB 13113 food containers and packaging materials polyethylene terephthalate moldings health standards
GB 14934 food (catering) with disinfection health standards
GB 19305 fiber plant health standards for food containers
GB/T 20197-2006 degradable plastic definitions, classification, identification and degradation of performance requirements
QB/T 2957 starch-based plastics Determination of starch content --- thermogravimetry (TG)
3 Terms and Definitions
The following terms and definitions apply to this standard.
3.1
Expected meals or similar purpose equipment, including disposable lunch boxes, plates, dishes, knives, forks, spoons, chopsticks, bowls, cups, cans, pots, straw
Etc., also includes an outer liner holder disposable tableware, but does not include the expected dine without purpose or similar uses such as food packaging fresh food tray
Dish, yogurt cups, jelly cups and the like.
3.2
A thermoplastic resin or other material obtained through the thermoplastic molding disposable tableware.
3.3
In nature such as soil and (or) sandy soil conditions, and lower (or) specific conditions such as composting or anaerobic digestion conditions or conditions of aqueous
The culture medium by naturally occurring microorganisms cause degradation, and eventually completely degraded into carbon dioxide (CO2) or (and) methane
(CH4), water (H2O) and inorganic elements contained in the mineralized material and newborn disposable tableware.
3.4
Production of starch-based plastic disposable tableware, and the starch content of not less than 40%.
3.5
Straw and other plant fiber as raw material powder, molded by thermoforming or other methods to obtain disposable tableware.
3.6
Tableware food contact surface coated with a plastic or composite materials such as films, sheets and other disposable tableware.
Category 4
Plastic disposable tableware according to the material can be divided into general-purpose plastic disposable tableware, disposable tableware molded plant fiber, starch
Based plastic disposable tableware, plastic cover other disposable tableware.
Disposable tableware according to the extent of their use of temperature, temperature and non-temperature can be divided into disposable tableware.
Disposable tableware degradation of performance can be divided in accordance with the non-degradable disposable tableware and degradable disposable tableware.
Disposable tableware can also be divided into microwave oven and a microwave oven with a non-disposable tableware.
5 Technical requirements
5.1 feed
Raw materials such as resin and the like should be food grade.
5.2 Additives
The amount of the additive and shall comply with the provisions of GB 9685.
5.3 Sensory
5.3.1 odor
Not have odor.
5.3.2 Appearance
The skin should meet the following requirements.
a) normal color;
b) can not have crack mouth and filling defects;
c) the surface free of grease, dust, mildew, and other foreign matter;
d) the surface smooth and clean, homogeneous, no scratches, no wrinkles, no peeling, no cracking, no perforation;
e) colored tableware can not significantly change color, fade, uneven color depth (with the exception of decorative requirements), stains, etc;
f) if tableware surface coating, surface coating should be no sagging, peeling, cracked, blistering;
g) does not have significant foreign body, blistering, model defects, burrs, expansion and other defects;
5.3.3 Structure
Structure should meet the following requirements.
a) the edge is smooth, structured;
b) on the lid of the product, which should facilitate the smooth cover is closed, and the container and the lid should match;
c) on the rebound cover products, which cover should not be deducted;
d) for a container having a disposable tableware function, should be able to be placed is stable.
5.4 Performance
5.4.1 volume deviation
Disposable lunch boxes, bowls, cups, cans, pots and other containers of tableware with a function, the volume deviation should not exceed 5%.
Disposable catering only to have containers with volume deviation functions have requirements, knives, forks, spoons, chopsticks, dishes, plates, etc. is not required.
5.4.2 load performance
Disposable lunch boxes, bowls, cups and other tableware, its front and rear load height shall not vary by more than 5%.
Load test is only possible after food containing stacking or holding lunch boxes, bowls, cups and other disposable tableware, knife, fork, spoon, chopsticks, dishes,
Tray and outer tray lined with disposable tableware is not required.
5.4.3 Performance Drop
Disposable tableware drop test, three samples were split without any damage.
5.4.4 lid fold performance
Disposable tableware and lid of the container piece of folded test should not have cracks or damage. Three test samples shall cracks
And damage.
Fold the lid and the container lid test only piece of disposable tableware, lunch box and split lid or without lid lunch boxes, bowls, cups, plates, dishes,
Knives, forks, spoons, chopsticks disposable tableware is not required.
5.4.5 heat resistance
5.4.5.1 hot water
Disposable tableware hot water after the test should not be deformed, peeling, wrinkled, the container should not be deformed functional tableware, overcast infiltration and leakage.
Two samples shall be deformed, overcast infiltration and leakage.
Hot water test only likely to contain hot dishes, hot food and hot drinks boxes, cups, bowls and other disposable catering has requested, without the need for temperature resistant
Plates, dishes, knives, forks, chopsticks disposable tableware is not a requirement, the identification of non-temperature disposable tableware is not a requirement.
5.4.5.2 Heat oil
After the test oil heat disposable tableware, not deformation, skin, wrinkling, functional tableware container should not overcast infiltration and leakage.
Two samples shall be deformed, overcast infiltration and leakage.
Heat oil test only likely to contain hot dishes, hot food boxes, bowls and other disposable catering has requested, without the need to heat the oil, dish,
Knives, forks, chopsticks disposable tableware is not a requirement, not a requirement for disposable cups, not to identify the disposable tableware temperature will not do
Claim.
5.4.6 leakage resistance
For containing liquid functional boxes, bowls, cups and other disposable tableware, after the test should not be leaking.
The identification of functional liquid containing no boxes, bowls, cups and other disposable tableware, not required, to other non-functional disposable meal containing liquid
Drinkware not a requirement.
5.4.7 Resistance microwave test
5.4.7.1 microwave frequency heating performance
It appears to be no spark, no defects, and abnormal odor. Two test specimens shall be defective, and abnormal odor.
5.4.7.2 microwave temperature resistance
It should be no deformation, defective, leaking and abnormal. Three test specimens shall be deformed, defective, leaking and abnormal.
5.5 Water Content
Made of natural materials, such as disposable tableware plant fiber tableware, etc., its moisture content should be less than 7%.
Moisture content using only natural materials have disposable catering requirements, disposable tableware made of other materials is not required.
5.6 biodegradability
Biodegradable disposable tableware biodegradable performance should be consistent with GB/T 20197-2006 biological decomposition performance requirements.
Biodegradability claims or only expressed or degradable disposable tableware identification requirements for non-degradable disposable tableware without
Claim.
5.7 starch content
Starch-based plastic disposable tableware starch content of not less than 40%.
Starch content is only expressed or claimed identity or starch-based plastic disposable tableware requirements of other disposable tableware is not required.
5.8 Physical and chemical indicators of health
The use of disposable tableware additives shall comply with the provisions of GB 9685.
Polyethylene disposable tableware material shall comply with the provisions of GB 9687.
Polypropylene disposable tableware shall comply with the provisions of GB 9688.
PVC disposable tableware material shall comply with the provisions of GB 9681.
Polystyrene disposable tableware material shall comply with the provisions of GB 9689.
Polyethylene terephthalate material of disposable tableware shall comply with the provisions of GB 13113.
Other composite plastic disposable tableware plastic layer shall comply with its plastic moldings health standards requirements of each.
One-time plant fiber thermoplastic molding material obtained disposable tableware shall comply with the provisions of GB 19305.
Other material disposable tableware material shall comply with the provisions of hygienic standard of products, multilayer composite material obtained disposable catering
Shall comply with the food contact layer materials moldings health standards.
Starch-based plastic disposable tableware shall comply with the provisions in Table 1. For not yet moldings health standard material produced disposable tableware
Their health indicators should be consistent with the provisions of Table 2. Tables 1 and 2 requirements, when corresponding national health standards after the implementation, the indicators should be adopted
With the corresponding standards.
Table 1 starch-based plastic disposable tableware physical and chemical indicators of health
Item Index
Evaporation residue/(mg/L)
Water (60 ℃, 2h) ≤ 30
4% acetic acid (60 ℃, 2h) ≤ 60
65% ethanol (20 ℃, 2h) ≤ 30
N-hexane (20 ℃, 2h) ≤ 60
Heavy Metal/(mg/L)
4% acetic acid, 60 ℃, 2h
As Pb ≤ 1
As to count ≤ 1
Decolorization test
Ethanol negative
Buffet oil or colorless grease negative
Negative soaking solution
Table 2. Physical and chemical indicators of the health of other disposable tableware
Item Index
Evaporation residue/(mg/L)
Water (60 ℃, 2h) ≤ 30
4% acetic acid (60 ℃, 2h) ≤ 30
65% ethanol (20 ℃, 2h) ≤ 30
N-hexane (20 ℃, 2h) ≤ 30
TABLE 2 (cont.)
Item Index
Consumption of potassium permanganate/(mg/L)
Water, 60 ℃, 2h ≤
Heavy Metal/(mg/L)
4% acetic acid, 60 ℃, 2h
As Pb ≤ 1
As to count ≤ 1
Decolorization test
Ethanol negative
Buffet oil or colorless grease negative
Negative soaking solution
5.9 microbial indicators
Pre-qualified products E. coli and pathogens indicators should be consistent with GB 14934 requirements. Mold count is not more than 50/g. Two test
Samples shall meet the requirements.
6 test method
6.1 odor
Carried out in the laboratory under normal conditions.
6.2 Appearance and structure
In the laboratory using a 45 ° angle spotlights observation.
6.3 volume variation
Test method according to GB/T 5009.156 regulations. During the test, three samples tested, three samples of the test results mean
Value as the final test results.
6.4 Temperature test
Take two samples placed onto paper-lined enamel dish, filled with 95 ℃ ± 5 ℃ hot water (instant noodle bowl with 100 ℃ hot water) or heat consumption
Oil (with drink only water for 100 ℃ temperature test), then move to 60 ℃ incubator observing the sample was allowed to stand after 30min without deformation, with or without bleeding becomes cloudy
Color, signs of leakage.
6.5 Leakage test
Take two samples placed onto paper-lined enamel dish, filled with 23 ℃ ± 2 ℃ of water, like box standing 30min observe whether the deformation,
Have overcast infiltration bottom of the box, signs of leakage.
6.6 load test
Test equipment.200mm × 150mm × 3mm two flat glass, 3kg weight with an accuracy of 1mm metal ruler.
Test procedure. sample taken two tableware, the body part containing the food upside down on a flat glass plate emissions, put on another piece of flat
Plate glass. Flat glass surface to be measured at the height of the desktop with a metal ruler, then 3kg weight placed at the center of plate glass, weight
1min now accurately measure the height above. By the formula (1), respectively, was calculated for each sample load rate of change, take two sample weight change rate arithmetic
The average rate of change of the load.
W = H0-HH0 ×
100 (1)
Where.
W --- sample weight change rate,%;
H0 --- sample before loading height, in millimeters (mm);
After loading the sample H --- height in millimeters (mm).
6.7 fold lid connection test
The continuous opening and closing lid tableware sample 15 times, observation and junction box body for cracks and damage. During the test, three samples were
test.
Note. The only piece tableware box lid for inspection.
6.8 drop test
At room temperature, the sample from the bottom of a flat concrete floor height 0.8m free fall down once, to see if the sample intact.
During the test, three samples tested.
6.9 Resistance microwave test
6.9.1 high frequency microwave heating test
6.9.1.1 means
FM rated output power microwave oven at 2kW or less.
6.9.1.2 Step
A sample placed in a microwave oven, select the table rated output power corresponding to 3 microwave heating time for heating.
Table 3 output power and heating time control
Rated output power/kW heating time/min
2.0 1.0
1.0 2.0
0.6 3.5
0.5 4.0
After heating, the sample was removed from the microwave oven, cooled to room temperature, the microwave oven has cooled to room temperature.
Repeat the above steps then another sample test.
NOTE. Only express or assert or logo can be used in a microwave oven tableware experiment.
6.9.2 Microwave Temperature Test
6.9.2.1 Reagents
Olive oil, food grade.
6.9.2.2 means
Microwave, FM rated output power microwave oven at 2kW or less.
Thermometer, thermocouple by the digital display.
6.9.2.3 Step
Pour the sample to about 50% by volume of olive oil, a microwave oven and heated. When the sample identification Microwave resistant to temperature less than 200 ℃,
Heating olive oil temperature reaches a temperature identified; when sample identification Microwave resistant to temperature greater than or equal to 200 ℃, heated to 200 ℃.
After the temperature reached, heating was stopped, samples were removed and placed in an ambient temperature was cooled to room temperature, and observe whether the deformation, defective, leaking and abnormal.
Repeat the above steps then two additional samples to be tested.
NOTE. Only express or assert or logo can microwave food and tableware containing liquid tested.
6.10 moisture
According to GB/T 462 requirements for testing.
The average of the test, three samples tested, three samples test results as the final test results.
6.11 biodegradation test
Biodegradation test methods according to GB/T 20197-2006 of 6.1.
6.12 starch content
Starch-based plastic disposable tableware starch content determined according to QB/T 2957 carried out.
During the test, take two samples tested, taking the average of two samples test results as the final test results.
6.13 physical and chemical indicators of health
Sampling methods, sample preparation and prepare the soaking solution should be consistent with GB/T 5009.156 requirements.
The material is polyethylene, polypropylene, polystyrene, according to GB/T 5009.60 execution requirements.
When the material is polyvinyl chloride, according to GB/T 5009.67 requires the execution.
When the material is polyethylene terephthalate, according to GB 13113 requirements implemented.
Plant fiber sheet material obtained by disposable tableware GB 19305 requirements implemented its evaporation residue test method in accordance with Appendix A, knot
If the evaporation residue not containing vegetable fibers.
Starch-based plastic disposable tableware evaporation residue test method in accordance with Appendix A, the results were no starch evaporation residue other press
GB/T 5009.60.
Other plastic cover disposable tableware, plastic layer which should be the appropriate method of analysis material moldings health standards of conduct.
Multilayer composite material obtained disposable tableware should contact moldings health standard analytical methods, food layer material was.
Other materials, according to the corresponding material moldings health standard analytical methods, provisions, if not press GB/T 5009.60 execution.
6.14 microbiological testing
Coliform according to GB 14934 were measured pathogens respectively GB/T 4789.4, GB/T 4789.5, GB/T 4789.10,
GB/T 4789.11 conduct, mold count by GB/T 4789.15 conduct.
Two samples were taken for testing.
7 Inspection rules
7.1 Batches
Product batches for acceptance as a unit. The same grade material, the same size, the same formula, the same process for continuous production of the product, not to exceed
Over 5t batch.
7.2 Inspection classification
7.2.1.1 Factory inspection
Factory inspection items as sensory performance.
7.2.1.2 type test
Type test project requirements in all projects.
7.3 Sampling Plan
7.3.1 Sensory
Quadratic normal sampling program GB/T 2828.1 of. Check the level (IL) general inspection level Ⅱ, acceptable quality level (AQL)
6.5, the sample, the array is determined as shown in Table 7. Each unit package as the same as the unit, the unit may be packing boxes, bags, or just waiting.
When the tests were randomly selected from each unit of packaging a product as a sample test.
Table 4 Sensory sampling plan and determined in the units of packaging
Bulk Sample Sample size Cumulative sample size
Receiving data
Ac
Rejection number
Re
26 to 50
the first
second
51 to 90
the first
second
91 to 150
the first
second
151 to 280
the first
second
Table 4 (Continued) in the units of packaging
Bulk Sample Sample size Cumulative sample size
Receiving data
Ac
Rejection number
Re
281 to 500
the first
second
501 to 1200
the first
second
1201 to 3200
the first
second
≥3201
the first
second
7.3.2 Performance
Samples taken randomly from a sufficient number of samples taken.
7.4 determine the rules
7.4.1 determination of qualified items
7.4.1.1 Sensory
Sensory determination of sample units, according to 5.3.
Test results of sample units if they meet the provisions of Table 4, it is judged qualified sense.
7.4.1.2 Performance
When using performance if the project failed, the samples shall be taken from the original double batch respectively project failed recheck, recheck all the results
Eligible it is judged that qualified, otherwise it fails.
7.4.1.3 Water Content
If failed when the moisture content should be extracted in the original double batch samples be retested, recheck all results are satisfactory the penalty that qualified, otherwise judged
It fails.
7.4.1.4 starch content
Starch-based plastic disposable tableware starch content of project failure, should be retested samples drawn double the original batch inspection results
Qualified to the penalty that qualified, otherwise judged as the starch content of the project failed.
7.4.1.5 Degradation
When biodegradable disposable tableware degradation of performance failure, the penalty substandard performance degradation.
7.4.1.6 physical and chemical indicators of health
Physical and chemical indicators of health unqualified items, then sentenced to physical and chemical indicators of health failed.
7.4.1.7 microbiological indicators
Microbial indicators unqualified item, it is judged microbial indicators of failure.
7.4.2 determining eligibility batch
All items subject to inspection results are satisfactory, then this batch of qualified.
8 signs, packaging, transportation and storage
8.1 mark
It should be accompanied by a descriptive label for the box, and note the following.
a) the implementation of standards;
b) the product name, type, material;
c) manufacturer's name or trademark, lot number and date of manufacture;
d) if the product does not declare temperature or temperature, the maximum temperature shall identify durable;
e) if the product can be declared using microwave heating, microwave use can be identified and the use of temperature;
f) if the product can degrade statement should identify the degradation;
g) if a product claims are starch-based plastic productio...
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