GB 14934-2016 PDF English
US$70.00 · In stock · Download in 9 secondsGB 14934-2016: National food safety standard - Disinfected dinner and drinking sets Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedureStatus: Valid GB 14934: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB 14934-2016 | English | 70 |
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National food safety standard - Disinfected dinner and drinking sets
| Valid |
| GB 14934-1994 | English | 239 |
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3 days
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Hygienic standard for disinfection of dinner and drinking set
| Obsolete |
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GB 14934-2016: National food safety standard - Disinfected dinner and drinking sets---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB14934-2016
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National food safety standard -
Disinfected dinner and drinking sets
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 Technical requirements... 4
Annex A Sampling methods for dinner and drinking sets... 6
Annex B Methods for detection of coliforms... 8
Annex C Method for detection of salmonella... 10
Foreword
GB 14934-1994 Hygienic standard for disinfection of dinner and drinking set is
substituted by this Standard.
Compared with GB 14934-1994, the major changes in this Standard are as
follows.
— MODIFY the standard name as “National standard for food safety -
Disinfected dinner and drinking sets”;
— MODIFY the scope;
— MODIFY the sensory requirements, physicochemical indicators and
microbiological limits;
— DELETE the hygienic administrative specification requirements for
disinfection of dinner and drinking sets;
— MODIFY the Annexes A and B; and
— ADD the Annex C.
National food standard safety -
Disinfected dinner and drinking sets
1 Scope
This Standard specifies the hygienic requirements for disinfected dinner and
drinking sets.
This Standard is applicable to the disinfected dinner and drinking sets provided
by the catering service providers, group dining delivery agencies, and
centralized cleaning and disinfection service agencies for dinner and drinking
sets, and is also applicable to other disinfected food containers as well as food
production and management tools and equipment. The dinner and drinking sets
directly used without cleaning may refer to this Standard.
2 Technical requirements
2.1 Sensory requirements
The surfaces of the dinner and drinking sets shall be smooth, with no
attachment, oil stain, foam or odor.
2.2 Physicochemical indicators
The physicochemical indicators shall conform to the provisions of Table 1.
2.3 Microbiological limits
The microbiological limits shall conform to the provisions of Table 2.
2.4 Other requirements
The detergents and disinfectants in use shall conform to the provisions of GB
14930.1 and GB 14930.2.
Annex A
Sampling methods for dinner and drinking sets
A.1 Sampling of physicochemical indicators for dinner and drinking sets
A.1.1 USE distilled water to rinse the entire inner surfaces of the dinner and
drinking sets (bowls, plates, dishes, mugs, wine glasses, etc.) to be tested three
to five times (according to the proportion of 100mL of distilled water per surface
area of 100cm2). PREPARE into sample solution for standby application.
A.1.2 PLACE a spoon (excluding the spoon handle) and the lower sections of
chopsticks (inlet ends are 5cm or so) into appropriate amount of distilled water
(according to the proportion of 100mL of distilled water per surface area of
100cm2). Fully SHAKE 20 times. PREPARE into sample solution for standby
application.
A.2 Sampling of microbiological indicators for dinner and drinking sets
A.2.1 Sampling of coliform (fermentation method) and pathogen
indicators for dinner and drinking sets
A.2.1.1 Chopsticks. 5 chopsticks are taken as one sample. PLACE the lower
(inlet ends) 5cm [5cm (length) × 2cm (circumference) × 5pcs, 50cm2] of 5
chopsticks in a large test tube containing 10mL of sterile saline.
A.2.2 Sampling of coliform (paper strip method) indicators for dinner
and drinking sets
A.2.2.1 Chopsticks. 5 chopsticks are taken as one sample. USE sterile saline
to wet the rapid test paper for detection of coliforms for dinner sets. Then
immediately USE the test paper to smear the lower sections (inlet ends) (5cm
or so) of chopsticks. USE two pieces of rapid test paper for detection to smear
each sample. PLACE them in a sterile plastic bag afterwards.
A.2.3 Quality control
Annex B
Methods for detection of coliforms
Note. These methods are applicable to the detection of coliforms for dinner and drinking sets.
B.1 Fermentation method
B.1.1 Medium
B.1.2 Fermentation and result observation
B.1.2.1 Chopsticks. In case of swabbing the sample with a cotton swab,
directly PLACE the sampled cotton swab in lauryl sulfate tryptose (LST) broth.
In case of sampling by shaking the saline, directly ADD sampled 10mL of liquid
to double-strength lauryl sulfate tryptose (LST) broth. CULTURE the mixture for
24h to 48h at 36°C ± 1°C.
B.2 Paper strip method
B.2.1 Medium
USE special rapid test paper for detection of coliforms, in the size of 5cm × 5cm
(with an area of 25cm2).
B.2.2 Culture and result observation
PLACE the sampled rapid test paper for detection of coliforms at 36°C ± 1°C
for 16 to 18 hours of culture. OBSERVE the results afterwards. The results shall
be determined according to the product manual.
B.3 Quality requirements
B.4 Result report
REPORT the fact that coliforms are detected or not detected every 50cm2,
combined with the above test results.
Annex C
Method for detection of salmonella
Note. This method is applicable to the detection of salmonella for dinner and drinking sets.
C.1 Medium
Buffered peptone water. 10mL or 90mL per tube.
C.2 Pre-enrichment
C.2.1 Chopsticks. In case of swabbing the sample with a cotton swab, directly
PLACE the sampled cotton swab in 10mL of buffered peptone water.
C.3 Subsequent tests
Further enrichment, separation, biochemical identification and serological
identification shall be carried out in accordance with the methods specified in
GB 4789.4.
C.4 Result report
REPORT the fact that salmonella is detected or not detected every 50cm2,
combined with the above results of the biochemical test and serological
identification.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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