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GB 2762-2022   National Food Safety Standard - Maximum Levels of Contaminants in Foods (English Version)
Standard No.: GB 2762-2022 Status:superseded remind me the status change

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Language:English File Format:PDF
Word Count: 9500 words Price(USD):285.0 remind me the price change

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Implemented on:2023-6-30 Delivery: via email in 1 business day
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Standard No.: GB 2762-2022
English Name: National Food Safety Standard - Maximum Levels of Contaminants in Foods
Chinese Name: 食品安全国家标准 食品中污染物限量
Professional Classification: GB    National Standard
Issued by: NHC; SAMR
Issued on: 2022-06-30
Implemented on: 2023-6-30
Status: superseded
Superseded by:GB 2762-2022/XG1-2025 National Food Safety Standard - Maximum Levels of Contaminants in Foods, includes Amendment 1
Superseded on:2023-6-30
Superseding:GB 2762-2017 National food safety standard - Maximum levels of contaminants in foods
GB 2762-2017/XG1-2021 National food safety standard - Maximum levels of contaminants in foods
Language: English
File Format: PDF
Word Count: 9500 words
Price(USD): 285.0
Delivery: via email in 1 business day
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 replaces GB 2762-2017 National food safety standard - Maximum levels of contaminants in foods and Amendment No.1. The following main changes have been made with respect to GB 2762-2017: ——the terms and definitions are modified; ——the application principle is modified; ——the requirements for the maximum level of lead in parts of foods are modified; ——the requirements for the maximum level of cadmium in parts of foods are modified; ——the requirements for the maximum level of arsenic in parts of foods are modified; ——the requirements for the maximum level of mercury in parts of foods are modified; ——the wording and marking position of note in Table 5 are modified; ——the requirements for the maximum level of benz[a]pyrene in cereals and their products are modified; ——the requirements for the maximum level of polychlorinated biphenyl in foods are modified; ——the inspection methods for maximum levels of contaminants in packaged drinking water are modified; ——the conversion ratio of liquid formula foods for infants and young children is added; ——Annex A is modified. 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 contaminants 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 Food producer and processor shall take control measures to minimize the contaminant content in foods no matter whether maximum level of contaminant is made. 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) (Annex A) which defines the application scope of the maximum levels of contaminants is only applicable to this standard. 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), except for those under special regulations. 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 meat products, 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 of 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 Food category (name) Maximum level (by Pb) mg/kg Cereals and their productsa [excluding oatmeal, gluten, canned porridge as well as flour and rice products with stuffing] 0.2 Oatmeal, gluten, canned porridge as well as flour and rice products with stuffing 0.5 Vegetables and their products Fresh vegetables (excluding brassica vegetables, leafy vegetables, leguminous vegetables, fresh ginger and potatoes) 0.1 Leafy vegetables 0.3 Brassica vegetables, leguminous vegetables, fresh ginger and potatoes 0.2 Vegetable products (excluding pickled vegetables and dried vegetables) 0.3 Pickled vegetables 0.5 Dried vegetables 0.8 Fruits and their products Fresh fruits (excluding cranberry and gooseberry) 0.1 Cranberry and gooseberry 0.2 Fruit products [excluding jam (puree), preserved fruits and dried fruits] 0.2 Jam (puree) 0.4 Preserved fruits 0.8 Dried fruits 0.5 Edible mushrooms and their products (excluding agaricus bisporus, pleurotus ostreatus, lentinula edodes, arimillaria mellea, boletus, tricholoma matsutake, tuber, russula virescens, termitomyces, cantharellus, lactarius volemus, agaric and tremella fuciformis as well as their products) 0.5 Agaricus bisporus, pleurotus ostreatus, lentinula edodes and arimillaria mellea as well as their products 0.3 Boletus, tricholoma matsutake, tuber, russula virescens, termitomyces, cantharellus and lactarius volemus as well as their products 1.0 Agaric and tremella fuciformis as well as their products 1.0 (by dry weight) Beans and their products Beans 0.2 Bean products (excluding soybean milk) 0.3 Soybean milk 0.05 Algae and algae products Fresh algae (excluding spirulina) 0.5 Spirulina 2.0 (by dry weight) Algae products (excluding spirulina products) 1.0 Spirulina products 2.0 (by dry weight) Nuts and seeds (excluding raw and roasted coffee beans) 0.2 Raw and roasted coffee beans 0.5 Meat and meat products Meat (excluding viscera of livestock and poultry) 0.2 Viscera of livestock and poultry 0.5 Meat products (excluding viscera products of livestock and poultry) 0.3 Viscera products of livestock and poultry 0.5 Aquatic livestock and their products Fresh and frozen aquatic livestock (excluding fish, crustacea and bivalve molluscs) 1.0 (Removal of viscera) Fish and crustacea 0.5 Bivalve molluscs 1.5 Aquatic products (excluding fish products and jellyfish products ) 1.0 Fish products 0.5 Jellyfish products 2.0 Milk and milk products (excluding raw milk, pasteurized milk, sterilized milk, modified milk and fermented milk) 0.2 Raw milk, pasteurized milk and sterilized milk 0.02 Modified milk and fermented milk 0.04 Eggs and egg products 0.2 Fats and oils as well as their products 0.08 Condiments (excluding spices) 1.0 Spicesb (excluding prickly ash, cinnamon and mixed spices) 1.5 Prickly ash, cinnamon and mixed spices 3.0 Sugar and starch sugar 0.5 Starch and starch products Edible starch 0.2 Starch products 0.5 Bakery products 0.5 Beverages (excluding packaged drinking water, fruit/vegetable juices and beverages, milk beverages and solid beverages) 0.3 Packaged drinking water 0.01mg/L Milk beverages 0.05 Fruit/vegetable juices and beverages [excluding fruit/vegetable juices and beverages containing berries and fruit granule as well as condensed fruit/vegetable juices (pulp)] 0.03 Fruit/vegetable juices and beverages containing berries and fruit granule (excluding grape juice) 0.05 Grape juice 0.04 Condensed fruit/vegetable juices (pulp) 0.5 Solid beverages 1.0 Wines (excluding white spirit and yellow wine) 0.2 White spirit and yellow wine 0.5 Cocoa products, chocolate and chocolate products as well as candies 0.5 Frozen beverages 0.3 Foods for special diets Formula foods for infants and young childrenc 0.08 (in solid product) Complementary foods for infants and young children 0.2 Formula foods for special medical purpose (excluding the species involved in infant formula for special medical purpose) Products for the group of over 10 years old 0.5 (in solid product) Products for the group of 1~10 year(s) old 0.15 (in solid product) Complimentary nutrient supplement 0.5 Sports nutrition foods Solid, semi-solid or powdery 0.5 Liquid 0.05 Nutritional supplement foods for pregnant women and wet nurses 0.5 Others Jelly 0.4 Puffed foods 0.5 Tea 5.0 Dry chrysanthemum 5.0 Broadleaf holly leaf 2.0 Honey 0.5 Pollen (excluding pine pollen and rape pollen) 0.5 Rape pollen 1.0 Pine pollen 1.5 a The maximum level of lead in rough rice is calculated by brown rice. b The maximum level of lead in fresh spices (such as ginger, scallion and garlic) shall comply with that in corresponding fresh vegetable (or fruit) category. c The maximum level of lead in liquid formula foods for infants and young children shall be calculated by the conversion ratio of 8:1. 4.1.2 Inspection method: the maximum level of lead in packaged drinking water is determined according to the method specified in GB 8538 and that in other foods is determined according to the method specified in GB 5009.12.
Foreword i 1 Scope 2 Terms and definitions 3 Application principle 4 Index requirements Annex A Description of food category (name)
Referred in GB 2762-2022:
*GB 51185-2016 Code for mine seismic design of coal industry
*GB 50169-2016 Code for construction and acceptance of grounding connection electric equipment installation engineering
*GB 50384-2016 Code for design of coal mine shaft and chamber
*GB 50359-2016 Code for design of coal cleaning engineering
*SL 252-2017 Standard for rank classification and flood protection criteria of water and hydropower projects
*DB11/ 3005-2017 Limit standards of volatile origanic compounds of architectural coatings and adhesives
*GA 745-2017 Requirements for security of self-service bank devices and self-service banks
*GB 5009.242-2017 Food safety national standard -- Determination of manganese in food
*GB 5009.241-2017 Food safety national standard -- Determination of magnesium in food
*GB 5009.182-2017 Food safety national standard -- Determination of aluminum in food
*GB 5009.138-2017 Food safety national standard -- Determination of nickel in food
*GB 5009.93-2017 Food safety national standard -- Determination of selenium in food
*GB 5009.91-2017 National Food Safety Standard -- Determination of potassium and sodium in food
*GB 5009.14-2017 Food safety national standard -- Determination of Zinc in Food
*GB 5009.13-2017 National food safety standard -- Determination of copper in foods
*GB 5009.12-2017 Food safety national standard -- Determination of lead in food
GB 2762-2022 is referred in:
*SC/T 3502-2016 Fish oil
*QB/T 5805-2022 Milk (Whey) protein powder with milk fat globule membranes (Draft for approval)
*GB 20371-2016 Soy protein for food industry
*GB/T 1535-2017/XG1-2019 Soya bean oil, includes Amendment 1
*GB/T 10464-2017 Sunflowerseed oil
*GB/T 10464-2017/XG1-2019 Sunflowerseed oil, inckudes Amendment 1
*GB 50516-2010(2021) Technical code for bydrogen fuelling station
*GB/T 24690-2018 Teabag
*GB/T 24279.1-2018 Textiles-Determination of certain flame retardants-Part 1: Brominated flame retardants
*GB/T 2408-2008/XG1-2018 Plastics - Determination of burning characteristics - Horizontal and vertical test,includes Amnedment 1
*TSG D7002-2023 Pressure Piping Components Type Test Regulation
*GB 36894-2018 Risk criteria for hazardous chemicals production unit and storage installations
*GB/T 36664-2018 Ships and marine technology—Ship's mooring and towing fittings—Steel rollers
*GB/T 9959.1-2019 Fresh and frozen pork and pig by-products-Part 1:Demi-carcass pork
*GB 18078.1-2012 Health protection zone for agricultural and sideline food processing industry―Part 1:Slaughter,meat-processing industry
*TSG G0002-2010/XG1-2016 Supervision Administration Regulation on Energy Conservation Technology for Boiler,includes Amendment 1
*JB/T 10471-2017 Rolling bearings - Slewing bearings
*GB 15084-1994 Motor vehicles-Rear view mirrors-Requirements of performance and installation
Code of China
Standard
GB 2762-2022  National Food Safety Standard - Maximum Levels of Contaminants in Foods (English Version)
Standard No.GB 2762-2022
Statussuperseded
LanguageEnglish
File FormatPDF
Word Count9500 words
Price(USD)285.0
Implemented on2023-6-30
Deliveryvia email in 1 business day
Detail of GB 2762-2022
Standard No.
GB 2762-2022
English Name
National Food Safety Standard - Maximum Levels of Contaminants in Foods
Chinese Name
食品安全国家标准 食品中污染物限量
Chinese Classification
Professional Classification
GB
ICS Classification
Issued by
NHC; SAMR
Issued on
2022-06-30
Implemented on
2023-6-30
Status
superseded
Superseded by
GB 2762-2022/XG1-2025 National Food Safety Standard - Maximum Levels of Contaminants in Foods, includes Amendment 1
Superseded on
2023-6-30
Abolished on
Superseding
GB 2762-2017 National food safety standard - Maximum levels of contaminants in foods
GB 2762-2017/XG1-2021 National food safety standard - Maximum levels of contaminants in foods
Language
English
File Format
PDF
Word Count
9500 words
Price(USD)
285.0
Keywords
GB 2762-2022, GB/T 2762-2022, GBT 2762-2022, GB2762-2022, GB 2762, GB2762, GB/T2762-2022, GB/T 2762, GB/T2762, GBT2762-2022, GBT 2762, GBT2762
Introduction of GB 2762-2022
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 replaces GB 2762-2017 National food safety standard - Maximum levels of contaminants in foods and Amendment No.1. The following main changes have been made with respect to GB 2762-2017: ——the terms and definitions are modified; ——the application principle is modified; ——the requirements for the maximum level of lead in parts of foods are modified; ——the requirements for the maximum level of cadmium in parts of foods are modified; ——the requirements for the maximum level of arsenic in parts of foods are modified; ——the requirements for the maximum level of mercury in parts of foods are modified; ——the wording and marking position of note in Table 5 are modified; ——the requirements for the maximum level of benz[a]pyrene in cereals and their products are modified; ——the requirements for the maximum level of polychlorinated biphenyl in foods are modified; ——the inspection methods for maximum levels of contaminants in packaged drinking water are modified; ——the conversion ratio of liquid formula foods for infants and young children is added; ——Annex A is modified. 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 contaminants 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 Food producer and processor shall take control measures to minimize the contaminant content in foods no matter whether maximum level of contaminant is made. 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) (Annex A) which defines the application scope of the maximum levels of contaminants is only applicable to this standard. 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), except for those under special regulations. 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 meat products, 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 of 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 Food category (name) Maximum level (by Pb) mg/kg Cereals and their productsa [excluding oatmeal, gluten, canned porridge as well as flour and rice products with stuffing] 0.2 Oatmeal, gluten, canned porridge as well as flour and rice products with stuffing 0.5 Vegetables and their products Fresh vegetables (excluding brassica vegetables, leafy vegetables, leguminous vegetables, fresh ginger and potatoes) 0.1 Leafy vegetables 0.3 Brassica vegetables, leguminous vegetables, fresh ginger and potatoes 0.2 Vegetable products (excluding pickled vegetables and dried vegetables) 0.3 Pickled vegetables 0.5 Dried vegetables 0.8 Fruits and their products Fresh fruits (excluding cranberry and gooseberry) 0.1 Cranberry and gooseberry 0.2 Fruit products [excluding jam (puree), preserved fruits and dried fruits] 0.2 Jam (puree) 0.4 Preserved fruits 0.8 Dried fruits 0.5 Edible mushrooms and their products (excluding agaricus bisporus, pleurotus ostreatus, lentinula edodes, arimillaria mellea, boletus, tricholoma matsutake, tuber, russula virescens, termitomyces, cantharellus, lactarius volemus, agaric and tremella fuciformis as well as their products) 0.5 Agaricus bisporus, pleurotus ostreatus, lentinula edodes and arimillaria mellea as well as their products 0.3 Boletus, tricholoma matsutake, tuber, russula virescens, termitomyces, cantharellus and lactarius volemus as well as their products 1.0 Agaric and tremella fuciformis as well as their products 1.0 (by dry weight) Beans and their products Beans 0.2 Bean products (excluding soybean milk) 0.3 Soybean milk 0.05 Algae and algae products Fresh algae (excluding spirulina) 0.5 Spirulina 2.0 (by dry weight) Algae products (excluding spirulina products) 1.0 Spirulina products 2.0 (by dry weight) Nuts and seeds (excluding raw and roasted coffee beans) 0.2 Raw and roasted coffee beans 0.5 Meat and meat products Meat (excluding viscera of livestock and poultry) 0.2 Viscera of livestock and poultry 0.5 Meat products (excluding viscera products of livestock and poultry) 0.3 Viscera products of livestock and poultry 0.5 Aquatic livestock and their products Fresh and frozen aquatic livestock (excluding fish, crustacea and bivalve molluscs) 1.0 (Removal of viscera) Fish and crustacea 0.5 Bivalve molluscs 1.5 Aquatic products (excluding fish products and jellyfish products ) 1.0 Fish products 0.5 Jellyfish products 2.0 Milk and milk products (excluding raw milk, pasteurized milk, sterilized milk, modified milk and fermented milk) 0.2 Raw milk, pasteurized milk and sterilized milk 0.02 Modified milk and fermented milk 0.04 Eggs and egg products 0.2 Fats and oils as well as their products 0.08 Condiments (excluding spices) 1.0 Spicesb (excluding prickly ash, cinnamon and mixed spices) 1.5 Prickly ash, cinnamon and mixed spices 3.0 Sugar and starch sugar 0.5 Starch and starch products Edible starch 0.2 Starch products 0.5 Bakery products 0.5 Beverages (excluding packaged drinking water, fruit/vegetable juices and beverages, milk beverages and solid beverages) 0.3 Packaged drinking water 0.01mg/L Milk beverages 0.05 Fruit/vegetable juices and beverages [excluding fruit/vegetable juices and beverages containing berries and fruit granule as well as condensed fruit/vegetable juices (pulp)] 0.03 Fruit/vegetable juices and beverages containing berries and fruit granule (excluding grape juice) 0.05 Grape juice 0.04 Condensed fruit/vegetable juices (pulp) 0.5 Solid beverages 1.0 Wines (excluding white spirit and yellow wine) 0.2 White spirit and yellow wine 0.5 Cocoa products, chocolate and chocolate products as well as candies 0.5 Frozen beverages 0.3 Foods for special diets Formula foods for infants and young childrenc 0.08 (in solid product) Complementary foods for infants and young children 0.2 Formula foods for special medical purpose (excluding the species involved in infant formula for special medical purpose) Products for the group of over 10 years old 0.5 (in solid product) Products for the group of 1~10 year(s) old 0.15 (in solid product) Complimentary nutrient supplement 0.5 Sports nutrition foods Solid, semi-solid or powdery 0.5 Liquid 0.05 Nutritional supplement foods for pregnant women and wet nurses 0.5 Others Jelly 0.4 Puffed foods 0.5 Tea 5.0 Dry chrysanthemum 5.0 Broadleaf holly leaf 2.0 Honey 0.5 Pollen (excluding pine pollen and rape pollen) 0.5 Rape pollen 1.0 Pine pollen 1.5 a The maximum level of lead in rough rice is calculated by brown rice. b The maximum level of lead in fresh spices (such as ginger, scallion and garlic) shall comply with that in corresponding fresh vegetable (or fruit) category. c The maximum level of lead in liquid formula foods for infants and young children shall be calculated by the conversion ratio of 8:1. 4.1.2 Inspection method: the maximum level of lead in packaged drinking water is determined according to the method specified in GB 8538 and that in other foods is determined according to the method specified in GB 5009.12.
Contents of GB 2762-2022
Foreword i 1 Scope 2 Terms and definitions 3 Application principle 4 Index requirements Annex A Description of food category (name)
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Keywords:
GB 2762-2022, GB/T 2762-2022, GBT 2762-2022, GB2762-2022, GB 2762, GB2762, GB/T2762-2022, GB/T 2762, GB/T2762, GBT2762-2022, GBT 2762, GBT2762