HOME   Cart(1)   Quotation   About-Us Tax PDFs Standard-List
Powered by Google-Search & Google-Books www.ChineseStandard.net Database: 189759 (26 Nov 2023)

GB 4806.9-2016 (GB4806.9-2016)

GB 4806.9-2016_English: PDF (GB4806.9-2016)
Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)Related StandardStatusPDF
GB 4806.9-2016English70 Add to Cart 0--9 seconds. Auto-delivery National Food Safety Standard -- Metal Materials and Articles Used in Food-contact GB 4806.9-2016 Valid GB 4806.9-2016
Buy with 99+ currencies (Euro, RMB, JPY, KRW...): GB 4806.9-2016
Chinese: GB 4806.9-2016

BASIC DATA
Standard ID GB 4806.9-2016 (GB4806.9-2016)
Description (Translated English) National Food Safety Standard -- Metal Materials and Articles Used in Food-contact
Sector / Industry National Standard
Classification of Chinese Standard X09
Word Count Estimation 8,839
Date of Issue 2016-10-19
Date of Implementation 2017-04-19
Older Standard (superseded by this standard) GB 9684-2011; GB 11333-1989
Regulation (derived from) State Health and Family Planning Commission Notice No.1516 of 2016

GB 4806.9-2016
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard –
Metal Materials and Articles Used in Food-contact
ISSUED ON. OCTOBER 19, 2016
IMPLEMENTED ON. APRIL 19, 2017
Issued by. National Health and Family Planning Commission of the
People’s Republic of China
Table of Contents
Foreword ... 3 
1 Scope ... 4 
2 Terms and Definitions ... 4 
3 Basic Requirements ... 4 
4 Technical Requirements ... 4 
5 Others ... 5 
Annex A Special Requirements for Migration Test ... 7 
Foreword
This Standard replaces GB 9684-2011, National Food Safety Standard – Stainless
Steel Products, and GB 11333-1989, Hygienic Standard for Aluminum-wares for Food
Use.
Compared with the above-mentioned standards, the main changes of this Standard
are as follows.
-- it changes the name of the standard into “National Food Safety Standard – Metal
Materials and Articles Used in Food-contact”;
-- it modifies Scope;
-- it modifies Terms and Definitions;
-- it increases Basic Requirements;
-- it modifies Material Requirements;
-- it modifies Physicochemical Indexes;
-- it increases requirements for migration test;
-- it increases requirements for special use; and
-- it modifies requirements for designation.
National Food Safety Standard –
Metal Materials and Articles Used in Food-contact
1 Scope
This Standard applies to metal materials and articles used in food-contact.
2 Terms and Definitions
2.1 metal materials and articles used in food-contact
all kinds of metal materials and articles (including all kinds of metal coatings and alloys)
which are expected to be or have been in contact with food, under normal conditions
of use, hereinafter referred to as “metal materials and articles”.
2.2 metal coating
a metal film formed on the surface of all kinds of solid materials or articles by plating
2.3 base material
a material constituting the matrix of metal materials and articles, not including surface
coating or metal coating.
3 Basic Requirements
Metal materials and articles shall meet the specifications of GB 4806.1.
4 Technical Requirements
4.1 Material requirements
4.1.1 Metal base materials, metal coatings and welding materials used to make metal
materials and articles shall not be harmful to human health.
4.1.2 Composition of materials including metal base materials and coatings shall be
consistent with corresponding composition marked or designated for such products.
4.1.3 Main part of stainless steel food containers and tools and equipment for food
production shall be stainless steel material, i.e. austenitic stainless steel, austenite-
ferrite stainless steel and ferritic stainless steel; main part of stainless steel table ware
high temperature sterilization for not more than 2 h,
and storage at room temperature or below room
temperature for more than 30 d)
In contact with food for 3 d or less than 3 d at room
temperature or below room temperature
40°C; test time is specified in Table 3 of GB 31604.1-
In contact with food for 3 d or less than 3 d at room
temperature or below room temperature, and in
contact with hot food occasionally
70°C; test time is specified in Table 3 of GB 31604.1-
After hot filling, store at room temperature for 24 h
or less than 24 h 70°C, 2 h; and then 40°C, 24 h
High temperature contact such as steaming and
boiling, frying and baking (except uncoated iron fry
pans)
Boiling temperature, 2 h
Uncoated iron fry pan Boiling temperature, 1 h
Electric heating food processing equipment and
other electric appliances for food processing
Based on the maximum time and maximum
temperature designated in instruction manual or
used in production and operation, choose test time
and temperature in accordance with Table 3 and
Table 4 of GB 31604.1-2015, but the maximum test
temperature shall not exceed 100°C
A.3 Other requirements
A.3.1 For electric heating food processing equipment and other products, take the
minimum rated volume and its corresponding contact area as the ration of food
simulant volume to sample contact area, if instruction manual has designated rated
volume.
A.3.2 If a product has an adaptive cover, it can be tested based on the sealing
condition during normal use.
A.3.3 When migration test of food simulant needs to be carried out for tin plated or
chromium-plated sheet containers, try to simulate the sealing condition of containers
during normal use; prevent air from getting in containers. Use an empty can sealed by
user if possible; drill a hole at the centre of can cover (bore diameter shall be as small
as possible); use a clean syringe or other utensils deemed appropriate to inject the
food simulant heated to test temperature into the can through the bore, until it is filled.
Use sealing film or appropriate inert plug to seal the hole, to prevent air getting in the
can. Carry out migration test in accordance with the conditions chosen; after the
specified test time, shake the can to mix up the solution in it; open the can cover;
immediately pour the solution in a clean glass or plastic container; and use an
appropriate amount of nitric acid to acidize the solution before carrying out analysis of
the target.