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GB/T 27405-2026: Criterion on quality control of laboratories - Microbiological testing of food
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GB/T 27405: Evolution and historical versions
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| GB/T 27405-2026 | English | 639 |
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Criterion on quality control of laboratories - Microbiological testing of food
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| GB/T 27405-2008 | English | 599 |
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Criterion on quality control of laboratories -- Microbiological testing of food
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Standard similar to GB/T 27405-2026 GB/T 27400 | GB/T 27207 | GB/T 27404 | GB/T 27402 | GB/T 27401 | Basic data | Standard ID | GB/T 27405-2026 (GB/T27405-2026) | | Description (Translated English) | Criterion on quality control of laboratories - Microbiological testing of food | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | A00 | | Classification of International Standard | 03.120.10 | | Date of Issue | 2026-01-28 | | Date of Implementation | 2026-03-01 | | Older Standard (superseded by this standard) | GB/T 27405-2008 | GB/T 27405-2026: Criterion on quality control of laboratories - Microbiological testing of food---This is a DRAFT version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.
ICS 03.120.10
CCSA00
National Standards of the People's Republic of China
Replaces GB/T 27405-2008
Laboratory quality control standards for food microbiological testing
Published on 2026-01-28
Implemented on 2026-03-01
State Administration for Market Regulation
The State Administration for Standardization issued a statement.
Table of contents
Preface III
Introduction IV
1.Scope 1
2 Normative References 1
3.Terms and Definitions 1
4.General Requirements 3
5.Structural Requirements 3
6.Resource Requirements 4
7.Process Requirements 11
8.Management System Requirements 15
Appendix A (Informative) Disinfection Methods for Microbiological Laboratories 18
Appendix B (Normative) Transfer of Infectious Materials within the Laboratory 20
Appendix C (Normative) General Procedures for the Use of Standard Cultures 21
Appendix D (Informative) Example 22 of Equipment Calibration, Maintenance, and Performance Verification Procedures
References 25
Foreword
This document complies with the provisions of GB/T 1.1-2020 "Standardization Work Guidelines Part 1.Structure and Drafting Rules of Standardization Documents".
Drafting.
This document supersedes GB/T 27405-2008 "Laboratory Quality Control Standard for Microbiological Testing of Food" and is consistent with GB/T 27405-2008.
In comparison, aside from structural adjustments and editorial changes, the main technical changes are as follows.
a) The scope has been changed (see Chapter 1, Chapter 1 of the.2008 edition);
b) Some terms and definitions have been added (see 3.1, 3.2, 3.6, 3.15);
c) General requirements have been added (see Chapter 4);
d) The structural requirements have been changed (see Chapter 5, 4.1 and 5.1 of the.2008 edition);
e) Added general requirements for resource requirements (see 6.1);
f) Personnel requirements have been changed (see 6.2.1, 5.1.1 of the.2008 version);
g) The requirements for facilities and environmental conditions have been changed (see 6.3.3 and 6.3.4, 5.2.1 and 5.2.2 in the.2008 edition);
h) The device requirements have been changed (see 6.4, 5.3 and 5.5 in the.2008 edition);
i) Increased requirements for metrological traceability (see 6.5);
j) The requirements for externally supplied products and services have been changed (see 6.6, 5.4 of the.2008 edition);
k) The process control requirements have been changed (see 7.1–7.5 and 7.8, Chapter 6 of the.2008 edition);
l) The requirements for evaluating measurement uncertainty have been changed (see 7.6, Chapter 7 of the.2008 edition);
m) Added requirements for complaints, non-compliance with work procedures, data control, and information management (see 7.9–7.11);
(n) Management system requirements have been added (see Chapter 8);
o) The requirements for the transfer of infectious materials within the laboratory have been changed (see Appendix B, Appendix B of the.2008 edition);
p) The general procedures for the use of standard cultures have been changed (see Appendix C, Appendix A of the.2008 edition).
Please note that some content in this document may involve patents. The issuing organization of this document assumes no responsibility for identifying patents.
This document was proposed and is under the jurisdiction of the National Technical Committee on Standardization of Certification and Accreditation (SAC/TC261).
This document was drafted by. China National Accreditation Service for Conformity Assessment (CNAS), Institute of Agricultural Product Processing, Chinese Academy of Agricultural Sciences, and Inner Mongolia Yili Group.
Industry Group Co., Ltd., Linyi University, Anhui Kebo Product Testing and Research Institute Co., Ltd., Yantai Jieke Testing Service Co., Ltd., Shanghai
Miaokeland Food Technology Co., Ltd., Chongqing Tianyou Dairy Co., Ltd., Zhongnong Weishi Testing Technology (Weifang) Co., Ltd.
Chaji (Shanghai) Brand Management Co., Ltd.
The main drafters of this document are. Li Hong, Liu Shuyan, Wu Xiaoli, Liu Yunguo, Zhou Yongyun, Song Yiyun, Lü Zhiyong, Duan Jianhua, Lin Chiyu, and Hao Jianliang.
Zhang Qingping, Li Mei, Zhi Lihui, Yang Xiangying, Rong Jia.
Introduction
This document aims to standardize, guide, and assist relevant laboratories in the food sector to meet the requirements of GB/T 27025-2019 "Testing and Calibration Standards".
Understand the general requirements for laboratory competence and the specific content of quality control in this professional field, and clarify and comprehend the implementation of relevant quality control measures.
This document is one of the "Laboratory Quality Control Standards" series of standards, and it has already been published.
---GB/T 27401 Laboratory Quality Control Standard for Veterinary Testing;
---GB/T 27402 Laboratory Quality Control Standard for Plant Quarantine;
---GB/T 27403 Laboratory Quality Control Standard for Molecular Biological Testing of Food;
---GB/T 27404 Laboratory Quality Control Standard for Physicochemical Testing of Food;
---GB/T 27405 Laboratory Quality Control Standard for Microbiological Testing of Food;
---GB/T 27406 Laboratory Quality Control Standard for Food Toxicology Testing
GB/T 27025-2019 does not reflect the specific needs of quality control of microbial activity in food; therefore, this document uses GB/T 27025-2019 as the standard.
The basic architecture references domestic and international laws and regulations, international and domestic standards and professional documents, and fully integrates domestic food microbiology testing methods.
The laboratory's scientific management experience provides professional content for quality control in food microbiology testing laboratories. Food products that comply with this document...
Microbiology testing laboratories typically operate in accordance with the principles of GB/T 27025-2019.
This document contains information on some current regulations and biosafety applicable to this professional field, but it should not be used to determine whether a laboratory is qualified.
Meeting relevant regulations and biosafety standards. Food microbiology testing laboratories have a responsibility to identify the risks and opportunities that need to be addressed.
Using this document will promote cooperation between food microbiology testing laboratories and other relevant institutions, and facilitate the exchange of information and experience.
This also facilitates the harmonization of standards and procedures. If laboratories comply with this document, it will help promote the mutual recognition of results between countries.
It is recommended that relevant laboratories familiarize themselves with and master the relevant content of GB/T 27025-2019 before using this document.
Laboratory quality control standards for food microbiological testing
1 Scope
This document specifies general requirements for the competence, impartiality, and consistent operation of food microbiology testing laboratories.
This document applies to those engaged in food quality, food additives, edible fungi agents, animal feed, food processing machinery, food packaging materials, and food...
Quality control and proficiency assessment of laboratories for microbiological testing of water used in food production and treatment, as well as environmental samples from food processing, and other disciplines.
This is for reference use in microbiology testing laboratories.
2 Normative references
The contents of the following documents, through normative references within the text, constitute essential provisions of this document. Dated citations are not included.
For references to documents, only the version corresponding to that date applies to this document; for undated references, the latest version (including all amendments) applies.
This document.
GB 4789.28 National Food Safety Standard. Quality Requirements for Culture Media and Reagents for Microbiological Testing of Food
GB 4789.45 General Rules for Validation of Microbiological Test Methods (National Food Safety Standard)
GB/T 19001 Quality Management System Requirements
GB 19489 General Requirements for Laboratory Biosafety
GB/T 27025-2019 General requirements for the competence of testing and calibration laboratories
GB 50346 Technical Specification for Biosafety Laboratory Construction
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
Quality Management
Regarding quality management.
Note. Quality management may include quality policies and quality objectives, and how to achieve these quality objectives through quality planning, quality assurance, quality control, and quality improvement.
The process.
[Source. GB/T 19000-2016, 3.3.4]
3.2
quality control
As part of quality management, it is dedicated to meeting quality requirements.
[Source. GB/T 19000-2016, 3.3.7]
3.3
top management
A person or group of people who commands and controls an organization at the highest level.
Note 1.Top managers have the right to authorize and provide resources within the organization.
Note 2.If the scope of the management system only covers a part of the organization, then the top manager refers to the person who manages and controls that part of the organization.
An individual or a group of people.
[Source. GB/T 19000-2016, 3.1.1]
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