標(biāo)準(zhǔn)編號(hào):	GB 14930.2-2025
中文名稱(chēng):	食品安全國(guó)家標(biāo)準(zhǔn) 消毒劑
英文名稱(chēng):	National food safety standard - Disinfectant
行業(yè)分類(lèi):	GB    國(guó)家標(biāo)準(zhǔn)
發(fā)布機(jī)構(gòu):	中華人民共和國(guó)國(guó)家衛(wèi)生健康委員會(huì)、國(guó)家市場(chǎng)監(jiān)督管理總局
發(fā)布日期:	2025-03-16
實(shí)施日期:	2025-9-16
標(biāo)準(zhǔn)狀態(tài):	valid
替代舊標(biāo)準(zhǔn):	GB 14930.2-2012 食品安全國(guó)家標(biāo)準(zhǔn)　消毒劑
翻譯語(yǔ)言:	英文
文件格式:	PDF
中文字符數(shù):	8000 字
翻譯價(jià)格(元):	560.0
交付時(shí)間:	付款后 1 個(gè)工作日

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

食品安全國(guó)家標(biāo)準(zhǔn) 消毒劑 1 范圍 本標(biāo)準(zhǔn)適用于食品用消毒劑，包括兼有清洗作用的洗滌消毒劑。 2 術(shù)語(yǔ)和定義 2.1 食品用消毒劑 用于殺滅食品表面以及餐具、飲具、食品工具、設(shè)備、包裝材料、容器等與食品直接接觸表面的微生物，使其達(dá)到消毒要求的制劑。 3 基本要求 3.1 在滿足食品良好衛(wèi)生規(guī)范的條件下應(yīng)合理使用食品用消毒劑。食品用消毒劑用于食品時(shí)，僅限于生食水果、蔬菜的表面消毒，附錄A有特殊規(guī)定的除外。 3.2 在推薦使用條件下，食品用消毒劑遷移或殘留到食品中的水平不應(yīng)危害人體健康，不應(yīng)造成食品成分、結(jié)構(gòu)或色香味等性質(zhì)的改變，不應(yīng)掩蓋食品腐敗變質(zhì)。 3.3 在達(dá)到消毒效果的前提下，應(yīng)盡可能降低食品用消毒劑的使用量和縮短作用時(shí)間，并采用淋水沖洗、瀝干或其他有效方法盡可能降低其殘留量。 4 技術(shù)要求 4.1 原料要求 4.1.1 食品用消毒劑原料的使用應(yīng)符合附錄A、附錄B及相關(guān)公告的規(guī)定。 4.1.2 食品用消毒劑所用原料應(yīng)符合相關(guān)國(guó)家標(biāo)準(zhǔn)和有關(guān)規(guī)定。 4.2 感官要求 感官要求應(yīng)符合表1的規(guī)定。