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This standard is developed in accordance with the rules given in GB/T 1.1-2009.
This standard was proposed by the National Forestry and Grassland Administration.
This standard is under the jurisdiction of SAC/TC 263 National Technical Committee on Bamboo and Rattan of Standardization Administration of China.
Bamboo chopping board
1 Scope
This standard specifies the classification, technical requirements, inspection methods, inspection rules, and identification, packaging, transportation and storage of bamboo chopping boards.
This standard is applicable to bamboo chopping boards mainly made of bamboo.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 191 Packaging - Pictorial marking for handling of goods
GB/T 1941 Method of testing in hardness of wood
GB/T 2828.1-2012 Sampling procedures for inspection by attributes - Part 1: Sampling schemes indexed by acceptance quality limit (AQL) for lot-by-lot inspection
GB 9685 National food safety standard - Standard for use of additives in food contact materials and articles
GB/T 17657-2013 Test methods of evaluating the properties of wood-based panels and surface decorated wood-based panels
LY/T 1660 Standard terminology for bamboo-based panel
3 Terms and definitions
For the purposes of this document, the terms and definitions given in LY/T 1660 and the following apply.
3.1
bamboo chopping board
food contact chopping board mainly made of bamboo
3.2
bamboo-wood chopping board
chopping board made of bamboo and wood, with the working surface mainly made of bamboo
3.3
warping degree
bending degree of the surface of bamboo chopping board in space, which is numerically expressed as the distance between the two farthest points in the bending height direction
3.4
skips
local surface of bamboo chopping board that has not been planed
3.5
wane
edge defects of chopping board caused by sanding, planing, collision or insufficient width of bamboo battens
3.6
stain
local surface of bamboo chopping board that is discolored or stained due to the influence of microorganisms, metals or chemicals, etc.
3.7
prickle
bamboo fiber bundles on the finished bamboo chopping board that may cause thorns and scratches
3.8
acute side
parts on corners or metal accessories of bamboo chopping board that may scratch the human body
3.9
working surface
surface of bamboo chopping board which is designated for food contact
3.10
non-working surface
surface of bamboo chopping board which is not designated for food contact
4 Classification
4.1 Classification by material composition:
a) Bamboo chopping board;
b) Bamboo-wood chopping board.
4.2 Classification by use mode:
a) Bamboo chopping board with single working surface;
b) Bamboo chopping board with double working surfaces.
4.3 Classification by whether color darkened:
a) Color-darkened bamboo chopping board;
b) Natural bamboo chopping board;
c) Combined bamboo chopping board.
5 Technical requirements
5.1 Raw materials
5.1.1 The bamboo should be 4a~6a raw bamboo.
5.1.2 Use of additives, if any, in the production of bamboo chopping board shall meet the requirements of GB 9685.
5.2 Grading
Products are classified into superior products and acceptable products, according to the appearance quality requirements.
5.3 Sensory requirements
5.3.1 Odor
Products shall be free from musty smell and other peculiar smell.
5.3.2 Appearance quality
Appearance quality shall be in accordance with those specified in Table 1.
Foreword I
1 Scope
2 Normative references
3 Terms and definitions
4 Classification
5 Technical requirements
6 Inspection methods
7 Inspection rules
8 Identification, packaging, storage and transportation
