GB 2762-2017 (GB 2762-2022 Newer Version) PDF English
GB 2762-2017 (GB2762-2017) PDF English
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Name of Chinese Standard | Status |
| GB 2762-2022 | English | 290 |
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National food safety standard - Limits of contaminants in food
| Valid |
| GB 2762-2017 | English | 115 |
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[Including 2021XG1] Food safety national standard -- Contaminant limits in food
| Obsolete |
| GB 2762-2012 | English | 70 |
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National food safety standards -- Contaminants in foods
| Obsolete |
| GB 2762-2005 | English | 439 |
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Maximum levels of contaminants in foods
| Obsolete |
| GB 2762-1994 | English | 199 |
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Tolerance Limit of mercury in foods
| Obsolete |
| GB 2762-1981 | English | RFQ |
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Hygienic standard for tolerances of mercury in foods
| Obsolete |
Newer version: GB 2762-2022 Standards related to (historical): GB 2762-2022
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GB 2762-2017: PDF in English GB 2762-2017
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National standard for food safety
- Limits of contaminants in foods
[Including Amendment List No.1 2021XG1]
ISSUED ON: MARCH 17, 2017
IMPLEMENTED ON: SEPTEMBER 17, 2017
Issued by: National Health and Family Planning Commission of the
People’s Republic of China;
China Food and Drug Administration.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Terms and definitions ... 4
3 Application principles ... 5
4 Indicator requirements ... 5
Annex A Food category (name) description ... 15
Amendment List No.1 [2021XG1] ... 21
Foreword
This Standard replaces GB 2762-2012 “National standard for food safety - Limits of
contaminants in foods”.
Compared with GB 2762-2011, the main changes of this Standard are as follows:
- DELETE the limit requirements for rare earth;
- MODIFY the application principles;
- ADD the requirements for the amount of lead in spirulina and its products;
- ADJUST the requirements for cadmium limit in day lily;
- ADD the limit requirements for mycotoxins in formula for special medical purpose,
complementary food supplements, sports nutrition foods, pregnant women and
nurse nutrition supplements;
- UPDATE the standard number of test methods;
- ADD the description of inorganic arsenic limit test requirements;
- MODIFY Annex A.
National standard for food safety
- Limits of contaminants in foods
1 Scope
This Standard specifies the limit indicators of lead, cadmium, mercury, arsenic, tin,
nickel, chromium, nitrite, nitrate, benzo [a] pyrene, N-dimethyl nitrosamine and
chlorine-1,2-propanediol in foods.
2 Terms and definitions
2.1 Contaminants
Chemical hazardous substances produced or brought by environmental pollution and
are not intentionally added in foods in the process of production (including crop
cultivation, animal husbandry and veterinary medicine), processing, packaging,
storage, transportation, sales, eating, etc.
Contaminants specified in this Standard refer to contaminants other than pesticide
residues, veterinary drug residues, biological toxins and radioactive substances.
2.2 Edible parts
The edible part obtained from food raw materials by mechanical means (such as grain
milling, fruit peeling, nut shelling, meat boning, fish boning, shellfish shelling, etc.) to
remove non-edible parts.
NOTE 1: The removal of non-edible parts shall not be carried out by any non-mechanical means
(e.g., crude vegetable oil refining process).
NOTE 2: When producing different products with the same food raw materials, the amount of
edible parts varies depending on the production process. For example, when processing
oatmeal and whole wheat flour by wheats, the edible part of the calculated by 100 %; when
processing wheat flour, the edible part is converted by flour yield.
2.3 Limits
The maximum level of contaminants allowed in the edible parts of food raw materials
and/or food products.
3 Application principles
3.1 Regardless of whether or not the containment limit is established, food producer
and processer shall take control measures to minimize the level of containments in
foods.
3.2 This Standard lists the containments that may pose a greater risk to public health.
Foods with limits are foods that have a greater impact on the dietary exposure of
consumers.
3.3 Food category (name) description (Annex A) is the scope of application for defining
the limits of mycotoxins, which is applicable only to this Standard. When a certain
mycotoxin is limited to a food category (name), all categories of food in this food
category (name) are applicable, unless otherwise specified.
3.4 The limits of containments in foods are calculated in the usual edible parts of the
food, unless otherwise specified.
3.5 When there are limit indicator requirements for products, the contaminant limit of
dry products is converted by the contaminant limit in the corresponding fresh food,
combining with its dehydration rate or concentration rate. Dehydration rate or
concentration can be determined by analyzing the food, the information provided by
the manufacturer and other available data. Unless otherwise specified.
4 Indicator requirements
4.1 Lead
4.1.1 See Table 1 for limit indicators of lead in foods.
Table 1 -- Limit indicators of lead in foods
......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.
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