GB/T 5461-2016Edible salt (English PDF)

3.1 Refined salt

edible salt made by using brine or salt as raw materials, using vacuum evaporation salt production process, mechanical thermal compression evaporation salt production process or crushing, washing, and drying process

3.2 Crushed and washed salt

edible salt made from sea salt, lake salt or rock salt by crushing and washing process

4.1 Sensory requirements

White; taste salty; no peculiar smell, no foreign objects obviously unrelated to salt.

4.2 Physical-chemical indicators

See Table 1 for physical-chemical indicators of edible salt.

4.3 Food additives and nutritional fortifiers

The quality of food additives and nutritional fortifiers shall meet the corresponding standards and regulations.

4.4 Limits of contaminants

The limits of contaminants of edible salt shall be implemented in accordance with the provisions of GB 2762 and GB 2721.

5.1 Senses

Take appropriate amount of sample in white clean shallow dish. In natural light, observe its color and organization state, and smell its smell. Rinse the mouth with warm water. Taste it.

5.2 Physical-chemical indicators

5.2.1 Granularity

In accordance with GB/T 13025.1.

5.2.7 Moisture

5.2.7.1 Loss on drying method

After drying at 140°C for constant weight according to Clause 2 of GB/T 13025.3-2012, the moisture content (mass fraction) of the sample is the sum of loss on drying and residual crystal water, calculated according to formula (1).

5.2.7.2 Burning method

Directly determine the moisture content by burning method according to Clause 3 in GB/T 13025.3-2012. When the moisture content is greater than 4.0g/100g, it shall use the burning method for determination.

5.2.8 Water insoluble matter

In accordance with GB/T 13025.4.

5.2.9 Data inspection

When the sum of sodium chloride, calcium sulfate, magnesium sulfate, sodium sulfate, calcium chloride, magnesium chloride, moisture and water insoluble matter is between 99.5g/100g~100.4g/100g, the test data is established.

5.3 Food additives and nutritional fortifiers

5.4 Limits of contaminants

5.4.1 Lead

In accordance with GB 5009.12 or GB/T 13025.9. Use the method specified in GB 5009.12 as the arbitration method.

5.4.2 Total arsenic

In accordance with GB/T 5009.11 or GB/T 13025.13. Use the method specified in GB/T 5009.11 as the arbitration method.

6.1 Batching

The products of the same batch of raw materials, the same production line, of one-time delivery of the same grade produced by the same processing method, shall be one batch.

6.2 Sampling

For edible salt products that do not form a batch (< 100kg), randomly sample over 800g samples. Divide into two portions evenly after mixing, one for testing and one for spare sample.

6.3 Exit-factory inspection

Each batch of products shall be inspected by the quality inspection department of the manufacturer.

6.4 Type inspection Product

type inspection includes all items required by this Standard. During normal production, it shall be no less than once every six months. Type inspection shall also be carried out in one of the following situations.

8.1 Labels

The product labels shall meet the requirements of GB 7718 and GB 28050.

Small packages of iodized edible salt shall be affixed with the iodized salt logo.

8.2 Packaging

8.3 Transport

Transportation tools shall be clean, dry and pollution-free. Prevent rain, moisture and exposure during transportation. It shall not be mixed with goods that can cause product contamination.

8.4 Storage

The storage warehouse shall be clean and dry. It shall not be mixed with items that may contaminate the product. Prevent rain and moisture. Product storage shall be separated from the ground.