GB 14934-2016National food safety standard - Disinfected dinner and drinking sets (English PDF)

2.1 Sensory requirements

The surfaces of the dinner and drinking sets shall be smooth, with no

attachment, oil stain, foam or odor.

2.2 Physicochemical indicators

The physicochemical indicators shall conform to the provisions of Table 1.

2.3 Microbiological limits

The microbiological limits shall conform to the provisions of Table 2.

2.4 Other requirements

The detergents and disinfectants in use shall conform to the provisions of GB

14930.1 and GB 14930.2.

Annex A

Sampling methods for dinner and drinking sets

A.1 Sampling of physicochemical indicators for dinner and drinking sets

A.1.1 USE distilled water to rinse the entire inner surfaces of the dinner and

drinking sets (bowls, plates, dishes, mugs, wine glasses, etc.) to be tested three

to five times (according to the proportion of 100mL of distilled water per surface

area of 100cm2). PREPARE into sample solution for standby application.

A.1.2 PLACE a spoon (excluding the spoon handle) and the lower sections of

chopsticks (inlet ends are 5cm or so) into appropriate amount of distilled water

(according to the proportion of 100mL of distilled water per surface area of

100cm2). Fully SHAKE 20 times. PREPARE into sample solution for standby

application.

A.2 Sampling of microbiological indicators for dinner and drinking sets

A.2.1 Sampling of coliform (fermentation method) and pathogen

indicators for dinner and drinking sets

A.2.1.1 Chopsticks. 5 chopsticks are taken as one sample. PLACE the lower

(inlet ends) 5cm [5cm (length) × 2cm (circumference) × 5pcs, 50cm2] of 5

chopsticks in a large test tube containing 10mL of sterile saline.

A.2.2 Sampling of coliform (paper strip method) indicators for dinner

and drinking sets

A.2.2.1 Chopsticks. 5 chopsticks are taken as one sample. USE sterile saline

to wet the rapid test paper for detection of coliforms for dinner sets. Then

immediately USE the test paper to smear the lower sections (inlet ends) (5cm

or so) of chopsticks. USE two pieces of rapid test paper for detection to smear

each sample. PLACE them in a sterile plastic bag afterwards.

A.2.3 Quality control

Annex B

Methods for detection of coliforms

Note. These methods are applicable to the detection of coliforms for dinner and drinking sets.

B.1 Fermentation method

B.1.1 Medium

B.1.2 Fermentation and result observation

B.1.2.1 Chopsticks. In case of swabbing the sample with a cotton swab,

directly PLACE the sampled cotton swab in lauryl sulfate tryptose (LST) broth.

In case of sampling by shaking the saline, directly ADD sampled 10mL of liquid

to double-strength lauryl sulfate tryptose (LST) broth. CULTURE the mixture for

24h to 48h at 36°C ± 1°C.

B.2 Paper strip method

B.2.1 Medium

USE special rapid test paper for detection of coliforms, in the size of 5cm × 5cm

(with an area of 25cm2).

B.2.2 Culture and result observation

PLACE the sampled rapid test paper for detection of coliforms at 36°C ± 1°C

for 16 to 18 hours of culture. OBSERVE the results afterwards. The results shall

be determined according to the product manual.

B.3 Quality requirements

B.4 Result report

REPORT the fact that coliforms are detected or not detected every 50cm2,

combined with the above test results.

Annex C

Method for detection of salmonella

Note. This method is applicable to the detection of salmonella for dinner and drinking sets.

C.1 Medium

Buffered peptone water. 10mL or 90mL per tube.

C.2 Pre-enrichment

C.2.1 Chopsticks. In case of swabbing the sample with a cotton swab, directly

PLACE the sampled cotton swab in 10mL of buffered peptone water.

C.3 Subsequent tests

Further enrichment, separation, biochemical identification and serological

identification shall be carried out in accordance with the methods specified in

GB 4789.4.

C.4 Result report

REPORT the fact that salmonella is detected or not detected every 50cm2,

combined with the above results of the biochemical test and serological

identification.

......