Hygienic standard for food grade salt
1 Scope
This standard specifies the index requirements, food additives, nutritional fortification substances, hygienic requirements during production and processing, and inspection methods for food grade salt.
This standard is applicable to processed food grade salt with sodium chloride as the main component obtained from seawater, underground rock (mineral) salt deposits, and natural brine (brackish) water. It is not applicable to low-sodium salt.
2 Normative references
The following documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments to (excluding correction to), or revisions of, any of these publications do not apply. However, parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the standards indicated below. For undated references, the latest edition of the normative document applies.
GB 2760 Hygienic standards for uses of food additives
GB/T 5009.13 Determination of copper in foods
GB/T 5009.15 Determination of cadmium in foods
GB/T 5009.17 Determination of total mercury and organic-mercury in foods
GB/T 5009.33 Determination of nitrite and nitrate in foods
GB/T 5009.42 Method for analysis of hygienic standard of table salt
GB 14880 Hygienic standard for the use of nutritional fortification substances in foods
GB 14881 General hygienic regulation for food enterprises
3 Index requirements
3.1 Sensory requirements
White in color, salty in taste, free of any visible foreign substances unrelated to salt.
3.2 Physical and chemical indexes
The physical and chemical indexes shall meet those specified in Table 1.
Table 1 Physical and chemical indexes
Item Index
Sodium chloride (by dry basis)/(g/100g) ≥ 97
Water insoluble matter/(g/100g)
Common salt ≤ 0.4
Refined salt ≤ 0.1
Sulfate (by )/(g/100g) ≤ 2
Nitrite (by NaNO2)/(mg/kg) ≤ 2
Total arsenic (by As)/(mg/kg) ≤ 0.5
Lead (Pb)/(mg/kg) ≤ 2
Copper (Cu)/(mg/kg) ≤ 2
Cadmium (Cd)/(mg/kg) ≤ 0.5
Total mercury (by Hg)/(mg/kg) ≤ 0.1
Barium (Ba)/(mg/kg) ≤ 15
Fluorine (F)/(mg/kg) ≤ 2.5
Iodine (I)a As specified in GB 14880
a Only applicable to iodized food grade salt.
Foreword I
1 Scope
2 Normative references
3 Index requirements
4 Food additives and nutritional fortification substances
5 Hygienic requirements during production and processing
6 Packaging
7 Labeling
8 Storage and transportation
9 Inspection methods
Hygienic standard for food grade salt
1 Scope
This standard specifies the index requirements, food additives, nutritional fortification substances, hygienic requirements during production and processing, and inspection methods for food grade salt.
This standard is applicable to processed food grade salt with sodium chloride as the main component obtained from seawater, underground rock (mineral) salt deposits, and natural brine (brackish) water. It is not applicable to low-sodium salt.
2 Normative references
The following documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments to (excluding correction to), or revisions of, any of these publications do not apply. However, parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the standards indicated below. For undated references, the latest edition of the normative document applies.
GB 2760 Hygienic standards for uses of food additives
GB/T 5009.13 Determination of copper in foods
GB/T 5009.15 Determination of cadmium in foods
GB/T 5009.17 Determination of total mercury and organic-mercury in foods
GB/T 5009.33 Determination of nitrite and nitrate in foods
GB/T 5009.42 Method for analysis of hygienic standard of table salt
GB 14880 Hygienic standard for the use of nutritional fortification substances in foods
GB 14881 General hygienic regulation for food enterprises
3 Index requirements
3.1 Sensory requirements
White in color, salty in taste, free of any visible foreign substances unrelated to salt.
3.2 Physical and chemical indexes
The physical and chemical indexes shall meet those specified in Table 1.
Table 1 Physical and chemical indexes
Item Index
Sodium chloride (by dry basis)/(g/100g) ≥ 97
Water insoluble matter/(g/100g)
Common salt ≤ 0.4
Refined salt ≤ 0.1
Sulfate (by )/(g/100g) ≤ 2
Nitrite (by NaNO2)/(mg/kg) ≤ 2
Total arsenic (by As)/(mg/kg) ≤ 0.5
Lead (Pb)/(mg/kg) ≤ 2
Copper (Cu)/(mg/kg) ≤ 2
Cadmium (Cd)/(mg/kg) ≤ 0.5
Total mercury (by Hg)/(mg/kg) ≤ 0.1
Barium (Ba)/(mg/kg) ≤ 15
Fluorine (F)/(mg/kg) ≤ 2.5
Iodine (I)a As specified in GB 14880
a Only applicable to iodized food grade salt.
Contents of GB 2721-2003
Foreword I
1 Scope
2 Normative references
3 Index requirements
4 Food additives and nutritional fortification substances
5 Hygienic requirements during production and processing
6 Packaging
7 Labeling
8 Storage and transportation
9 Inspection methods
