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 for Disinfection of Dinner and Drinking Set"(GB 14934-1994).
Compared with GB 14934-1994, this standard has the following main changes:
- Standard name is revised as "National Food Safety Standard - Disinfection of Dinner and Drinking Set";
- "Scope" is modified;
- Sensory requirements, physical and chemical indexes and microorganism limit are modified;
- Requirements of hygienic administrative specifications for disinfection of dinner and drinking set are cancelled;
- Appendixes A and B are modified;
- Appendix C is added.
National Food Safety Standard
Disinfection of Dinner and Drinking Set
食品安全国家标准
消毒餐(饮)具
1 Scope
This standard specifies hygienic requirements for disinfection of dinner and drinking set.
This standard is applicable to the disinfection of dinner and drinking set provided by catering service provider, delivery unit of group meal, service organization for centralized cleaning and disinfection of dinner and drinking set, and also applicable to the disinfection of other food container as well as food production and management tool and equipment. The dinner and drinking set for direct use without cleaning may also refer to the provisions of this standard.
2 Technical Requirements
2.1 Sensory requirements
Dinner and drinking set shall be smooth in surface and free from any attachment, oil stain, foam and peculiar smell.
2.2 Physical and chemical indexes
Physical and chemical indexes shall be in accordance with those specified in Table 1.
Table 1 Residue a of Decontamination Agent
Item Index Sampling method Inspection method
Free residual chlorine /(mg/100cm2) ≤ 0.03 A.1 in Appendix A Chapter 1 in GB/T 5750.11-2006
Anionic synthetic detergent (calculated in sodium dodecyl benzene sulfonate)/(mg/100cm2) Not detectable Chapter 10 in GB/T 5750.4-2006
a is only applicable to the chemical disinfection.
2.3 Microorganism limit
Microorganism limit shall be in accordance with those specified in Table 2.
Table 2 Microorganism Limit
Item Limit Sampling method Inspection method
Coliforms Fermentation method/(/50 cm2) Not detectable A.2.1 in Appendix A Appendix B
Paper strip method/(/50 cm2) Not detectable A.2.2 in Appendix A
Salmonella/(/50 cm2) Not detectable A.2.1 in Appendix A Appendix C
2.4 Other requirements
The adopted detergent and disinfectant shall meet the requirements of GB 14930.1 and GB 14930.2.
Appendix A
Sampling Method for Dinner and Drinking Set
A.1 Dinner and drinking set sampling of physical and chemical indexes
A.1.1 Wash the whole internal surface (in proportion of 100mL distilled water per 100cm2 of surface area) of the to-be-inspected dinner and drinking set (bowl, plate, dish, mug, and goblet etc.) with distilled water in 3~5 times and prepare it into the sample solution for standby.
A.1.2 Put the lower section of spoon (excluding the spoon handle) and chopsticks (about 5cm on the inlet) into proper amount of distilled water (in the proportion of 100mL distilled water per 100cm2 of surface area), sufficiently shake for 20 times and prepare it into the sample solution for standby.
A.2 Dinner and drinking set sampling of microbiological index
A.2.1 Dinner and drinking set sampling of coliforms (fermentation method) and pathogen indexes
A.2.1.1 Chopsticks: take 5 chopsticks as a sample. Put the portion of 5cm (length 5cm×perimeter 2cm×5 pieces, 50cm2) from lower section (inlet) of these 5 chopsticks into the 10mL large test tube filled with sterilized normal saline and transfer chopsticks out after sufficiently shaking for 20 times. According to the specific conditions, these 5 chopsticks may be shook respectively. Or uniformly smear the area covering 5cm surface from the lower section (inlet) of these 5 chopsticks respectively with the cotton swab moistened with aseptic normal saline for 3 times, cut out the part of cotton swab contacting with hand with sterilized scissors and place the cotton swab into corresponding fluid culture medium.
A.2.1.2 Other dinner and drinking set: moisten 10 pieces of 2.0cm×2.5cm (5cm2) sterilized filter paper (with the total area of 50cm2) with 1mL aseptic normal saline. Stick 10 moistened sterilized filter papers on each sample respectively, which is selected from the inner wall surface of dinner and drinking set generally contacting with food or the contact area with lips. Take down after 30s and place them into corresponding fluid culture medium. Or uniformly smear the overall square in 2 area ranges of 25cm2 (5cm×5cm) with the cotton swab moistened with aseptic normal saline for 3 times, cut out the part of cotton swab contacting with hand with sterilized scissors and place the cotton swab into corresponding fluid culture medium. Deliver it for inspection within 4h.
Foreword I
1 Scope
2 Technical Requirements
Appendix A Sampling Method for Dinner and Drinking Set
Appendix B Inspection method for coliforms
Appendix C Inspection Method for Salmonella
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 for Disinfection of Dinner and Drinking Set"(GB 14934-1994).
Compared with GB 14934-1994, this standard has the following main changes:
- Standard name is revised as "National Food Safety Standard - Disinfection of Dinner and Drinking Set";
- "Scope" is modified;
- Sensory requirements, physical and chemical indexes and microorganism limit are modified;
- Requirements of hygienic administrative specifications for disinfection of dinner and drinking set are cancelled;
- Appendixes A and B are modified;
- Appendix C is added.
National Food Safety Standard
Disinfection of Dinner and Drinking Set
食品安全国家标准
消毒餐(饮)具
1 Scope
This standard specifies hygienic requirements for disinfection of dinner and drinking set.
This standard is applicable to the disinfection of dinner and drinking set provided by catering service provider, delivery unit of group meal, service organization for centralized cleaning and disinfection of dinner and drinking set, and also applicable to the disinfection of other food container as well as food production and management tool and equipment. The dinner and drinking set for direct use without cleaning may also refer to the provisions of this standard.
2 Technical Requirements
2.1 Sensory requirements
Dinner and drinking set shall be smooth in surface and free from any attachment, oil stain, foam and peculiar smell.
2.2 Physical and chemical indexes
Physical and chemical indexes shall be in accordance with those specified in Table 1.
Table 1 Residue a of Decontamination Agent
Item Index Sampling method Inspection method
Free residual chlorine /(mg/100cm2) ≤ 0.03 A.1 in Appendix A Chapter 1 in GB/T 5750.11-2006
Anionic synthetic detergent (calculated in sodium dodecyl benzene sulfonate)/(mg/100cm2) Not detectable Chapter 10 in GB/T 5750.4-2006
a is only applicable to the chemical disinfection.
2.3 Microorganism limit
Microorganism limit shall be in accordance with those specified in Table 2.
Table 2 Microorganism Limit
Item Limit Sampling method Inspection method
Coliforms Fermentation method/(/50 cm2) Not detectable A.2.1 in Appendix A Appendix B
Paper strip method/(/50 cm2) Not detectable A.2.2 in Appendix A
Salmonella/(/50 cm2) Not detectable A.2.1 in Appendix A Appendix C
2.4 Other requirements
The adopted detergent and disinfectant shall meet the requirements of GB 14930.1 and GB 14930.2.
Appendix A
Sampling Method for Dinner and Drinking Set
A.1 Dinner and drinking set sampling of physical and chemical indexes
A.1.1 Wash the whole internal surface (in proportion of 100mL distilled water per 100cm2 of surface area) of the to-be-inspected dinner and drinking set (bowl, plate, dish, mug, and goblet etc.) with distilled water in 3~5 times and prepare it into the sample solution for standby.
A.1.2 Put the lower section of spoon (excluding the spoon handle) and chopsticks (about 5cm on the inlet) into proper amount of distilled water (in the proportion of 100mL distilled water per 100cm2 of surface area), sufficiently shake for 20 times and prepare it into the sample solution for standby.
A.2 Dinner and drinking set sampling of microbiological index
A.2.1 Dinner and drinking set sampling of coliforms (fermentation method) and pathogen indexes
A.2.1.1 Chopsticks: take 5 chopsticks as a sample. Put the portion of 5cm (length 5cm×perimeter 2cm×5 pieces, 50cm2) from lower section (inlet) of these 5 chopsticks into the 10mL large test tube filled with sterilized normal saline and transfer chopsticks out after sufficiently shaking for 20 times. According to the specific conditions, these 5 chopsticks may be shook respectively. Or uniformly smear the area covering 5cm surface from the lower section (inlet) of these 5 chopsticks respectively with the cotton swab moistened with aseptic normal saline for 3 times, cut out the part of cotton swab contacting with hand with sterilized scissors and place the cotton swab into corresponding fluid culture medium.
A.2.1.2 Other dinner and drinking set: moisten 10 pieces of 2.0cm×2.5cm (5cm2) sterilized filter paper (with the total area of 50cm2) with 1mL aseptic normal saline. Stick 10 moistened sterilized filter papers on each sample respectively, which is selected from the inner wall surface of dinner and drinking set generally contacting with food or the contact area with lips. Take down after 30s and place them into corresponding fluid culture medium. Or uniformly smear the overall square in 2 area ranges of 25cm2 (5cm×5cm) with the cotton swab moistened with aseptic normal saline for 3 times, cut out the part of cotton swab contacting with hand with sterilized scissors and place the cotton swab into corresponding fluid culture medium. Deliver it for inspection within 4h.
Contents of GB 14934-2016
Foreword I
1 Scope
2 Technical Requirements
Appendix A Sampling Method for Dinner and Drinking Set
Appendix B Inspection method for coliforms
Appendix C Inspection Method for Salmonella
