GB 2762-2025 National food safety standard - Maximum levels of contaminants in foods
1 Scope
This standard specifies the maximum level indexes of lead, cadmium, mercury, arsenic, tin, nickel, chromium, nitrite, nitrate, benzo(a)pyrene, N-dimethyl nitrosamine, polychlorinated biphenyl, and 3-chlorine-1, 2-propanediol in foods.
2 Terms and definitions
2.1
contaminant
chemical hazardous substances (in foods) produced in the processes of production (including crop-cultivating, animal-feeding and veterinary-medicating), processing, packaging, storage, transportation, sales and eating or non-intentionally bring in by environmental contamination
The contaminants specified in this standard refer to those other than residual pesticide, residual veterinary drug, biological toxins and radioactive substance.
2.2
edible part
part of food raw material obtained for eating after the non-edible part is removed mechanically (grinding of cereal, peeling of fruit, shelling of nuts or shellfish, boning of meat or fish)
2.3
maximum level
maximum permissible content of contaminant in edible part of food raw material and/or food product
3 Application principle
3.1 No matter whether maximum level of contaminant is made, food producer and processor shall take control measures to minimize the contaminant content in foods.
3.2 This standard lists the contaminants which have a potential large risk for the public health; the foods with limited maximum level have a large influence on consumers' dietary exposure.
3.3 Description of food category (name) (see Annex A) which defines the application scope of the maximum levels of contaminants is only applicable to this standard. Unless otherwise specified, the maximum level of specific contaminant applied to a certain food category (name) will be regarded as applicable to all types of foods within such category (name).
3.4 Maximum levels of contaminants in foods are calculated based on the common edible part of foods, except for those under special regulations.
3.5 For dried aquatic products and dried edible mushrooms, if the maximum level index is required both for fresh foods and their products, the maximum level of contaminants in dried products shall be calculated according to the dehydration rate or concentrating rate based on that in corresponding fresh food. If the contaminant content in dried product is lower than the maximum level of contaminant specified for fresh raw material, such dried product may be judged as meeting the requirements for maximum level. Dehydration rate or concentrating rate may be determined according to the food analysis, information provided by the food producer and other available data, except for those under special regulations.
4 Index requirements
4.1 Lead
4.1.1 See Table1 for the maximum level indexes of lead in foods.
Table 1 Maximum level indexes of lead in foods
Contents
Foreword i
1 Scope
2 Terms and definitions
3 Application principle
4 Index requirements
Annex A Description of food category (name)
GB 2762-2025 National food safety standard - Maximum levels of contaminants in foods
1 Scope
This standard specifies the maximum level indexes of lead, cadmium, mercury, arsenic, tin, nickel, chromium, nitrite, nitrate, benzo(a)pyrene, N-dimethyl nitrosamine, polychlorinated biphenyl, and 3-chlorine-1, 2-propanediol in foods.
2 Terms and definitions
2.1
contaminant
chemical hazardous substances (in foods) produced in the processes of production (including crop-cultivating, animal-feeding and veterinary-medicating), processing, packaging, storage, transportation, sales and eating or non-intentionally bring in by environmental contamination
The contaminants specified in this standard refer to those other than residual pesticide, residual veterinary drug, biological toxins and radioactive substance.
2.2
edible part
part of food raw material obtained for eating after the non-edible part is removed mechanically (grinding of cereal, peeling of fruit, shelling of nuts or shellfish, boning of meat or fish)
2.3
maximum level
maximum permissible content of contaminant in edible part of food raw material and/or food product
3 Application principle
3.1 No matter whether maximum level of contaminant is made, food producer and processor shall take control measures to minimize the contaminant content in foods.
3.2 This standard lists the contaminants which have a potential large risk for the public health; the foods with limited maximum level have a large influence on consumers' dietary exposure.
3.3 Description of food category (name) (see Annex A) which defines the application scope of the maximum levels of contaminants is only applicable to this standard. Unless otherwise specified, the maximum level of specific contaminant applied to a certain food category (name) will be regarded as applicable to all types of foods within such category (name).
3.4 Maximum levels of contaminants in foods are calculated based on the common edible part of foods, except for those under special regulations.
3.5 For dried aquatic products and dried edible mushrooms, if the maximum level index is required both for fresh foods and their products, the maximum level of contaminants in dried products shall be calculated according to the dehydration rate or concentrating rate based on that in corresponding fresh food. If the contaminant content in dried product is lower than the maximum level of contaminant specified for fresh raw material, such dried product may be judged as meeting the requirements for maximum level. Dehydration rate or concentrating rate may be determined according to the food analysis, information provided by the food producer and other available data, except for those under special regulations.
4 Index requirements
4.1 Lead
4.1.1 See Table1 for the maximum level indexes of lead in foods.
Table 1 Maximum level indexes of lead in foods
Contents of GB 2762-2025
Contents
Foreword i
1 Scope
2 Terms and definitions
3 Application principle
4 Index requirements
Annex A Description of food category (name)
