Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
This standard supersedes "Hygienic Standard of Paper Used for Food Packaging" (GB 11680-1989) and "Hygienic Standard for Foodstuff Vegetable Fibre of Container" (GB 19305-2003).
Compared with the above-mentioned standards, the main changes in this standard are as follows:
- The standard name is revised as "National Food Safety Standard - Food Contact Paper and Board Materials and Their Products";
- The scope is modified;
- Terms and definitions are added;
- Basic requirements are added;
- Raw material requirements are added;
- The physical and chemical indexes are modified;
- The microbiological indexes are modified;
- Requirements for migration test are added;
- The requirements for screening method are added;
- The requirements for label identification are added;
- Appendixes A and B are added.
National Food Safety Standard
Food Contact Paper and Board Materials and Their Products
食品安全国家标准
食品接触用纸和纸板材料及制品
1 Scope
This standard is applicable to food contact paper and board materials and their products.
This standard is not applicable to food contact materials and their products made of regenerated cellulose film (cellophane).
2 Terms and Definitions
2.1 Food contact paper and board materials and their products
Under normal or foreseeable service conditions, various paper and board materials and their products which are expected to be in contact with foods, including waxed paper, paper pulp molding products and food processing and cooking papers etc.
2.2 Paper pulp molding products
Products with pulp as main raw material, molded by such three-dimensional papermaking technologies as molding etc. according to the shape required for product use.
3 Basic Requirements
Food contact paper and board materials and their products shall meet the requirements of GB 4806.1.
4 Technical Requirements
4.1 Raw material requirements
4.1.1 The raw materials of food contact paper and board materials and their products shall not do harm to human health. Fibrous raw material shall be vegetable fiber-based and the containing synthetic fiber material shall meet the requirements of GB 4806.6.
4.1.2 The wax coated in food contact surface of paper and board materials and their products shall meet relevant requirements of national food safety standards.
4.2 Sensory requirements
Sensory requirements shall be in accordance with those specified in Table 1.
Table 1 Sensory Requirements
Item Requirements
Sensory inspection Normal color and luster, and free from abnormal odor, mould spot or other dirts
Soak solution The soak solution obtained from migration test shall be free from sensory deterioration such as coloration, abnormal odor etc.
4.3 Physical and chemical indexes
4.3.1 The residual quantity of plumbum and arsenic in paper and board materials and their products directly contacting foods shall meet those specified in Table 2, and other residues shall meet those specified in Table 3, except the paper and board materials and their products contacting foods for which peeling, shelling or cleaning are required prior to eating, cooking or processing.
Table 2 Plumbum and Arsenic Indexes
Item Index Detection method
Plumbum (Pb)/(mg/kg)a ≤ 3.0 Part I of GB 31604.34-2016 or Part I of GB 31604.49-2016
Arsenic (As)/(mg/kg)a ≤ 1.0 Part I of GB 31604.38-2016 or Part I of GB 31604.49-2016
a Calculated in milligram of unit paper or board mass.
Table 3 Residues Indexes
Item Index Detection method
Formaldehyde /(mg/dm2)a ≤ 1.0 Prepare water extraction test solution according to Appendix A, then conduct determination in accordance with GB 31604.48 (migration test is not conducted)
Fluorescent matters, at a wavelength of254nm and 365nm Negative GB 31604.47
a Calculated in milligram of unit paper or board area.
4.3.2 The migrating substance of paper and board materials and their products which are expected to be directly contact liquid foods and foods with free water or free fat in surface shall meet those specified in Table 4.
Foreword
Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
This standard supersedes "Hygienic Standard of Paper Used for Food Packaging" (GB 11680-1989) and "Hygienic Standard for Foodstuff Vegetable Fibre of Container" (GB 19305-2003).
Compared with the above-mentioned standards, the main changes in this standard are as follows:
- The standard name is revised as "National Food Safety Standard - Food Contact Paper and Board Materials and Their Products";
- The scope is modified;
- Terms and definitions are added;
- Basic requirements are added;
- Raw material requirements are added;
- The physical and chemical indexes are modified;
- The microbiological indexes are modified;
- Requirements for migration test are added;
- The requirements for screening method are added;
- The requirements for label identification are added;
- Appendixes A and B are added.
National Food Safety Standard
Food Contact Paper and Board Materials and Their Products
食品安全国家标准
食品接触用纸和纸板材料及制品
1 Scope
This standard is applicable to food contact paper and board materials and their products.
This standard is not applicable to food contact materials and their products made of regenerated cellulose film (cellophane).
2 Terms and Definitions
2.1 Food contact paper and board materials and their products
Under normal or foreseeable service conditions, various paper and board materials and their products which are expected to be in contact with foods, including waxed paper, paper pulp molding products and food processing and cooking papers etc.
2.2 Paper pulp molding products
Products with pulp as main raw material, molded by such three-dimensional papermaking technologies as molding etc. according to the shape required for product use.
3 Basic Requirements
Food contact paper and board materials and their products shall meet the requirements of GB 4806.1.
4 Technical Requirements
4.1 Raw material requirements
4.1.1 The raw materials of food contact paper and board materials and their products shall not do harm to human health. Fibrous raw material shall be vegetable fiber-based and the containing synthetic fiber material shall meet the requirements of GB 4806.6.
4.1.2 The wax coated in food contact surface of paper and board materials and their products shall meet relevant requirements of national food safety standards.
4.2 Sensory requirements
Sensory requirements shall be in accordance with those specified in Table 1.
Table 1 Sensory Requirements
Item Requirements
Sensory inspection Normal color and luster, and free from abnormal odor, mould spot or other dirts
Soak solution The soak solution obtained from migration test shall be free from sensory deterioration such as coloration, abnormal odor etc.
4.3 Physical and chemical indexes
4.3.1 The residual quantity of plumbum and arsenic in paper and board materials and their products directly contacting foods shall meet those specified in Table 2, and other residues shall meet those specified in Table 3, except the paper and board materials and their products contacting foods for which peeling, shelling or cleaning are required prior to eating, cooking or processing.
Table 2 Plumbum and Arsenic Indexes
Item Index Detection method
Plumbum (Pb)/(mg/kg)a ≤ 3.0 Part I of GB 31604.34-2016 or Part I of GB 31604.49-2016
Arsenic (As)/(mg/kg)a ≤ 1.0 Part I of GB 31604.38-2016 or Part I of GB 31604.49-2016
a Calculated in milligram of unit paper or board mass.
Table 3 Residues Indexes
Item Index Detection method
Formaldehyde /(mg/dm2)a ≤ 1.0 Prepare water extraction test solution according to Appendix A, then conduct determination in accordance with GB 31604.48 (migration test is not conducted)
Fluorescent matters, at a wavelength of254nm and 365nm Negative GB 31604.47
a Calculated in milligram of unit paper or board area.
4.3.2 The migrating substance of paper and board materials and their products which are expected to be directly contact liquid foods and foods with free water or free fat in surface shall meet those specified in Table 4.
