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GB 18524-2016 zyxwvutsrqponmlkjihgfedcbaZXWVTSRPONMLJIHGFEDCBA National Standard of the Peoples Republic of China GB 18524-2016 National Food Safety Standard Hygienic Specifications for Food Irradiation Processing Issued on: 2006-12-23 Implementation:2007-12-23 National Health and Family Planning Commission of the Peoples Republic of China Issued by: China Food and Drug Administration 1 GB 18524-2016 zyxwvutsrqponmlkjihgfedcbaZXWVTSRPONMLJIHGFEDCBA Preface This standard replaces GB/T 18524-2001 General Technical Requirements for Food Irradiation. Compared with GB/T 18524-2001, this standard mainly changes as follows: - The name of the standard is revised to National Food Safety Standard Hygienic Standard for Food Irradiation Processing - Revised the structure of the standard; - Added the terms and definitions; - Supplemented basic hygiene requirements and management guidelines for irradiation processing, personnel and records, etc.; - Added relevant requirements for radiation processing process control and radiation safety control; - Added management requirements for records and documents; - Deleted the appendix A in the original standard, and relevant contents are included in the irradiation processing control section. Deleted the appendix B related to the packaging materials in the original standard, and relevant contents are included in the packaging section. 2 yxvutsrqponmlkihgfedcbaUTSRPONMLIHGFEDBA GB 18524-2016 zyxwvutsrqponmlkjihgfedcbaZXWVTSRPONMLJIHGFEDCBA National Food Safety Standard Hygienic Specifications for Food Irradiation Processing 1 Scope This standard defines the basic hygiene requirements and management guidelines for irradiation devices, irradiation processing, personnel and records for food irradiation processing. This standard applies to food irradiation processing. 2 Terms and definitions The terms and definitions in GB 14881- 2013 apply to this standard. 2.1 Food irradiation The radiation process of inhibiting germination, delaying or promoting maturation, disinsection, disinfection, sterilization and anti-corrosion by use of the radiation chemistry and radiation microbiology effects produced by ionizing radiation in food. 2.2 Absorbed dose D de For any ionizing radiation, the average energy of the substance with mass dm divided by the -1 -1 quotient of dm, i.e. D = /dm, unit: Jkg (Joule/kg), name: Gray, symbol: Gy, 1Gy = 1Jkg . 2.3 Dose unevenness The ratio of the maximum absorbed dose to the minimum absorbed dose within the processing load. 2.4 Minimum effective dose When food is irradiated, the lowest dose required to achieve a certain irradiation purpose, i.e., the lower limit of the process dose. 2.5 Maximum tolerant dose When food is irradiated, the maximum dose that will not adversely affect the quality and functional characteristics of food, i.e. the upper limit of process dose. 2.6 Irradiation process dose The lower limit value of the absorbed dose range required to achieve the expected technological purpose in food irradiation shall be greater than the lowest effective dose and the upper limit value shall be less than the highest tolerated dose. 2.7 Food loading mode The placement of food containers in the irradiation container. 2.8 Installation qualification The process of obtaining evidence and documenting that the equipment has been provided and 3 yxvutsrqponmlkihgfedcbaUTSRPONMLIHGFEDBA GB 18524-2016 zyxwvutsrqponmlkjihgfedcbaZXWVTSRPONMLJIHGFEDCBA installed in accordance with the instructions. 4
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