GB/T 18006.1-2025 English PDFGB/T 18006.1: Historical versions
Basic dataStandard 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tableware Sector / Industry: National Standard (Recommended) Date of Implementation: 2026-03-01 Older Standard (superseded by this standard): GB/T 18006.1-2009, GB/T 18006.1-2009 GB 18006.1-2009: [GB/T 18006.1-2009] General requirement of plastic disposable tableware---This is a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 ForewordThe 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 requirements1 ScopeThis 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 referencesThe 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 DefinitionsThe 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 requirements5.1 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 method6.1 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 teste......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB/T 18006.1-2025_English be delivered?Answer: Upon your order, we will start to translate GB/T 18006.1-2025_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 3 working days. The lengthier the document the longer the lead time.Question 2: Can I share the purchased PDF of GB/T 18006.1-2025_English with my colleagues?Answer: Yes. 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