GB/T 40001-2021 English PDF (GBT40001-2021)

Delivery: 3 seconds. Download true-PDF + Invoice.
Get QUOTATION in 1-minute: Click GB/T 40001-2021
Historical versions: GB/T 40001-2021
Preview True-PDF (Reload/Scroll if blank)

GB/T 40001-2021: General technical rules of evaluation for food packaging
GB/T 40001-2021
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.250
X 02
General Technical Rules of Evaluation for Food
Packaging
ISSUED ON: APRIL 30, 2021
IMPLEMENTED ON: NOVEMBER 01, 2021
Issued by: State Administration for Market Regulation;
Standardization Administration of PRC.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative References ... 4
3 Terms and Definitions ... 4
4 Evaluation Rules ... 5
5 Evaluation Requirements ... 5
Appendix A (Normative) Food Packaging Evaluation Technical Elements and
Weight Table ... 7
General Technical Rules of Evaluation for Food
Packaging
1 Scope
This Standard specifies the terms and definitions, principles and requirements of
evaluation for food packaging.
This Standard is applicable to the evaluation of food packaging.
2 Normative References
The following documents are essential to the application of this document. For the
dated documents, only the versions with the dates indicated are applicable to this
document; for the undated documents, only the latest version (including all the
amendments) is applicable to this document.
GB/T 16716.1 Packaging and the Environment - Part 1: General Rules
GB 23350 Requirements of Restricting Excessive Package - Foods and
Cosmetics
3 Terms and Definitions
For the purpose of this document, the following terms and definitions apply.
3.1 Contents
The food that is contained in the package.
3.2 Evaluation for food package
The process of reviewing and identifying the selection and design of food packaging
materials in accordance with prescribed procedures and using effective methods, and
judging their effects and impacts.
4 Evaluation Rules
4.1 Principles of compliance with laws and regulations
Evaluation shall be conducted in accordance with national laws and regulations.
4.2 Principle of objective and fairness
The objective facts of food packaging shall be evaluated.
4.3 Principles of quantitative and qualitative
Evaluation shall be conducted on the basis of quantitative scoring combined with
expert judgment.
4.4 Principles of comprehensive evaluation
The safety, protection, conservation, environmental protection and convenience of
food packaging shall be comprehensively evaluated.
4.5 Principle of operability
Evaluation indicators shall be easy to collect and evaluate.
5 Evaluation Requirements
5.1 Evaluation procedure
5.1.1 An evaluation team shall be formed to carry out evaluation activities; and the
evaluation should be conducted in the form of meetings; and site inspections shall be
carried out when necessary.
5.1.2 The evaluation team shall be composed of at least 7 experts, which should
include technical and management experts in the fields of food, packaging, and
environmental protection.
5.1.3 Evaluation experts shall be familiar with relevant national laws, regulations and
industrial policies; and be able to make judgments and evaluations on the safety,
protection, conservation, environmental protection and convenience of food packaging.
5.1.4 Evaluation experts shall have senior professional technical positions or titles; and
have strong industry and industry development judgment. They shall have rich
theoretical knowledge and practical experience in the professional field of food
packaging; and be familiar with the state of technology development in this field at
home and abroad.