GB 4806.2-2015 English PDF (GB4806.2-2015)

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GB 4806.2-2015: National Food Safety Standard -- Nipple
GB 4806.2-2015
GB
NATIONAL STANDARD OF
THE PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard - Nipple
ISSUED ON. SEPTEMBER 22, 2015
IMPLEMENTED ON. SEPTEMBER 22, 2016
Issued by. National Health and Family Planning Commission of of China
Table of Contents
Foreword ... 3 
1 Scope ... 4 
2 Basic requirements ... 4 
3 Technical requirements ... 4 
4 Others ... 6 
Foreword
This Standard replaces GB 4806.2-1994 Hygienic standard for rubber nipple.
Compared with GB 4806.2-1994, the main changes of this Standard are as
follows.
- modified the standard’s name to “National Food Safety Standard - Nipple”;
- modified the standard’s structure;
- modified the standard’s scope;
- added general requirements;
- added requirements for raw material in technical requirements;
- modified and added physical and chemical indicators;
- added requirements for natural latex marking.
National Food Safety Standard - Nipple
1 Scope
This Standard applies to the nipple which takes natural rubber, Cis-1,4-
polyisoprene rubber, silicone rubber as raw material to process.
This Standard is not applicable to pacifier.
2 Basic requirements
Nipples should meet the general safety requirements for food contact materials
and products in relevant national food safety standards.
3 Technical requirements
3.1 Requirements for raw material
The natural rubber, Cis-1,4-polyisoprene rubber, silicone rubber should comply
with the provisions of Relevant national food safety standards or regulations.
Other rubbers must not be used to product nipple except natural rubber, Cis-
1,4-polyisoprene rubber, silicone rubber.
3.2 Sensory requirements
Sensory requirements should comply with the provisions of Table 1.
Table 1 Sensory requirements
Item Requirements
Appearance Color is normal, without dirt or burrs
Soaking solution
The soaking solution obtained from the migration test should not
have sensory deterioration such as coloring, turbidity,
sedimentation and peculiar smell.
3.3 Physiochemical indicators
The physiochemical indicators should comply with the provisions of Table 2.