GB 14930.2-2025 National food safety standard Disinfectant
National food safety standard — Disinfectant
1 Scope
This standard is applicable to food disinfectants, including detergent-disinfectants with cleaning functions.
2 Terms and definitions
2.1 food disinfectant
preparation used for killing microorganisms on the surface of food, and surfaces in direct contact with food of tableware, drinking utensils, food tools, equipment, packaging materials, and containers to make them meet the disinfection requirements
3 Basic requirements
3.1 Food disinfectants shall be used reasonably under the condition of meeting good food hygiene practices. When used for disinfecting food, food disinfectants can only be used for disinfecting the surfaces of crudivorous fruits and vegetables, unless otherwise specified in Annex A.
3.2 Under recommended usage conditions, the migration or residues of food disinfectants into food shall not pose a risk to human health, alter the composition, structure, or properties (such as color, aroma, or taste) of the food, or mask food spoilage.
3.3 On the premise of achieving disinfection efficacy, the usage amount and disinfecting time of food disinfectants shall be minimized as much as possible. Additionally, effective measures, such as rinsing with water, and draining, shall be adopted to minimize the residue of food disinfectants.
4 Technical requirements
4.1 Requirements for raw materials
4.1.1 Raw materials of food disinfectants shall be in accordance with the requirements specified in Annexes A and B of this standard and relevant announcements issued by government authorities.
4.1.2 The raw materials of food disinfectants shall comply with the requirements of relevant national standards and regulations.
4.2 Sensory requirements
The sensory requirements shall be as specified in Table 1.
Table 1 Sensory requirements
Foreword II
1 Scope
2 Terms and definitions
3 Basic requirements
4 Technical requirements
5 Miscellaneous
Annex A Requirements for disinfection of carcass surface in poultry slaughter process
Annex B List and requirements for use of raw materials (ingredients) of food disinfectants
