Some standard content:
ICS65.020.01
National Standard of the People's Republic of China
GB/T19630.22011
Replaces GB/T19630.2-2005
Organic products
Part 2: Processing
Organic products
Promulgated on December 5, 2011
Implementation on March 1, 2012
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China Administration of Standardization of the People's Republic of China
GB/T19630.2—2011
2 Normative referenced documents
3 Terms and definitions
Requirements.
Food and feed,
Textiles.
Appendix A (Normative Appendix) Food additives, adjuvants and other substances permitted in organic food processing A.1
Food additives.
Processing aids.
Seasonings
Microbial products
Other ingredients.
Appendix B (Normative Appendix) Additives permitted in organic feed processing Appendix C (Informative Appendix) Criteria for evaluating organic processing additives and processing aids c.1
Conditions for approving additives and processing aids. c.3
Priority of using additives and processing aids6
GB/T19630.22011
GB/T19630 "Organic Products" is divided into four parts: Part 1: Production
Part 2: Processing
Part 3: Labeling and marketing
Part 4: Management system
This part is Part 2 of GB/T19630. This part was drafted in accordance with the rules given in GB/T1.1-2009 "Guidelines for standardization work Part 1: Structure and preparation of standards".
This part replaces GB/T19630.2-2005 "Organic Products Part 2: Processing". Compared with GB/T19630.2-2005, the main changes are as follows:
The scope has been modified, and the product scope has been further clarified to include products for animal consumption. The requirement that the scope of application of organic textiles is limited to cotton and silk fiber materials has been deleted; GB2721 Hygienic Standard for Edible Salt and GB/T16764 Hygienic Specification for Compound Feed Enterprises have been added to the normative reference documents:
In the definitions and terms, feed additives have been added (see 3.3), and ion irradiation has been deleted (see 3.4 of the 2005 edition); 4.1 and 4.2 in the 2005 edition have been revised to 4.1 "General Principles", and the following contents have been supplemented or clarified: 1) It has been further clarified to maintain the "organic attributes" of processed products from the three aspects of ingredients, processing process and prevention of confusion with non-organic products; 2) Organic feed processing plants should comply with the requirements of GB/T16764; 3) It should be considered not to have a negative impact on the environment or to minimize the negative impact.
In ingredients, additives and processing aids, requirements for feed processing were added (see 4.2.1.6); in processing, the provisions for parallel production were simplified (see 4.2.2.2), and specific requirements such as top processing were deleted (see 4.4.4.15 of the 2005 edition);
In pest control, the provisions for the use of disinfectants were added (see 4.2.3.3); in storage and transportation, the requirements for file record management were included in GB/T19630.4 (see GB/T19630.4-XXXX4.2.61, 4.7.5 and 4.8.4 of the 2005 edition); in textile processing, the time provisions for formulating and implementing environmental management improvement plans were revised (see 4.10.2g of the 2005 edition), and the provisions on "on processing plant hygiene", "on pest control", "on storage", "on transportation", "on textiles" were deleted. About packaging", "About ingredients, additives and processing aids" (see 4.10.21 of the 2005 edition); reorganized the "Food additives and adjuvants and other substances allowed in organic food processing\Substances in the list" in Appendix A, and listed Table A.1\List of food additives\ and Table A.2\List of processing aids respectively" (see Appendix A):
GB/T19630.2—2011
Added Appendix B "Additives allowed in organic feed processing (see Appendix B). Please note that some of the contents of this part may involve patents. The issuing agency of this part does not assume the responsibility for identifying these patents. This part was proposed by the Certification and Accreditation Administration of the People's Republic of China. Drafting units of this part: Hangzhou Wantai Certification Co., Ltd., Nanjing Guohuan Organic Products Certification Center, China Agricultural University, China Green Huaxia Organic Food Certification Center, China National Certification and Accreditation Administration of Conformity Assessment Certification and Accreditation Center, Shandong Provincial Environmental Protection Bureau, and the Registration Department of the National Certification and Accreditation Administration. The main drafters of this part are: Lu Zhenhui, Yuan Qing, Wang Hui, Wang Yungang, Liu Xiande, Qiao Yuhui, Meng Fanqiao, Luan Zhihua, Tai Chongmei, Tan Hong, Chen Yunhua, Xu Na, Dai Jinping, Wang Maohua. The previous versions of the standards replaced by this part are: GB/T19630.2-2005.
GB/T19630.2—2011
1 Scope
Organic products
Part 2: Processing
This part of GB/T19630 specifies the general specifications and requirements for organic processing. This part applies to the whole process of processing, packaging, storage and transportation of unprocessed products produced in accordance with GB/T19630.1 as raw materials, including food, feed and textiles. 2 Normative references
The following documents are indispensable for the application of this part. For any dated referenced document, only the dated version shall apply to this part. For any undated referenced document, the latest version (including all amendments) shall apply to this part. Hygienic standard for edible salt
GB27211
GB2760 Hygienic standard for use of food additives Emission standard of water pollutants for textile dyeing and finishing industryGB4287
GB5749 Hygienic standard for drinking water
General hygienic standard for food enterprises
GB14881
Hygienic standard for compound feed enterprises
GB/T16764
Technical requirements for ecological textiles
GB/T18885
GB/T19630.1
3 Terms and definitions
Organic products Part 1: Production
The following terms and definitions apply to this part. 3.1
Ingredients
Any substance used in the manufacture or processing of a product and present in the product (including in a modified form), including additives.
Food additives
Artificially synthesized or natural substances added to food to improve food quality and color, aroma and taste, as well as for preservation, freshness preservation and processing technology.
Feed additives
Feed additives
Substances added in small or trace amounts during feed processing, preparation and use, including nutritional feed additives and general feed additives.
Processing aids
processing aids
GB/T19630.2—2011
Substances or materials (excluding equipment and devices) that are not used as product ingredients themselves and are only used to achieve a certain process purpose during processing, ingredient preparation or treatment. 4 Requirements
4.1 General
4.1.1 The processing and subsequent processes involved in this part shall be effectively controlled to maintain the organic properties of the processed products, which are specifically reflected in the following aspects:
a) The ingredients mainly come from the organic agricultural production system described in GB/T19630.1, and the use of non-organic agricultural ingredients is minimized as much as possible, except where required by laws and regulations; b) The processing process maintains the nutritional components and original properties of the product as much as possible; c) The processing of organic products and its subsequent processes are separated from the processing of non-organic products and their subsequent processes in space or time. 4.1.2 The processing of organic products shall comply with the requirements of relevant laws and regulations. Organic food processing plants shall comply with the requirements of GB14881, organic feed processing plants shall comply with the requirements of GB/T16764, and other processing plants shall comply with relevant regulations of the state and industry departments. 4.1.3 The processing of organic products shall consider not to have a negative impact on the environment or to minimize the negative impact. 4.2 Food and feed
4.2.1 Ingredients, additives and processing aids
4.2.1.1 The mass or volume of organic ingredients from the organic agricultural production system described in GB/T19630.1 in the final product shall not be less than 95% of the total ingredients.
4.2.1.2 When organic ingredients cannot meet the demand, non-organic agricultural ingredients may be used, but they should not exceed 5% of the total ingredients. Once organic ingredients are available, they should be replaced immediately. 4.2.1.3 The same ingredient should not contain organic, conventional or converted ingredients at the same time. 4.2.1.4 Water and edible salt used as ingredients should comply with the requirements of GB5749 and GB2721 respectively, and shall not be included in the ingredients required by 4.2.1.1.
4.2.1.5 For food additives, the food additives and processing aids listed in Table A.1 and Table A.2 in Appendix A may be used, and the conditions of use shall comply with the provisions of GB2760.
4.2.1.6 For feed processing, the feed additives listed in Appendix B may be used, and the use shall comply with the requirements of relevant national laws and regulations.
4.2.1.7 When other substances are required, they should first comply with the provisions of GB2760 and be evaluated according to the procedures in Appendix C.
4.2.1.8 Minerals (including trace elements), vitamins, and amino acids may be used in the following cases: a) Substitutes that meet this standard cannot be obtained; b) If these ingredients are not used, the product cannot be produced or preserved normally, or its quality cannot reach certain standards; c) Other laws and regulations require.
4.2.1.9 Ingredients, additives, and processing aids derived from genetically modified organisms shall not be used. 4.2.2 Processing
4.2.2.1 The main nutrients of food and feed shall not be destroyed. Mechanical, freezing, heating, microwave, smoking and other processing methods and microbial fermentation processes may be used; extraction, concentration, precipitation and filtration processes may be used, but the extraction solvent is limited to water, ethanol, animal and vegetable oils, vinegar, carbon dioxide, nitrogen or carboxylic acids, and other chemical reagents shall not be added in the extraction and concentration processes. 4.2.2.2 Necessary measures shall be taken to prevent the mixing of organic and non-organic products or contamination by prohibited substances. 4.2.2.3 Processing water shall meet the requirements of GB5749. 6
GB/T19630.2—2011
4.2.2.4 Irradiation treatment should not be used during processing and storage. 4.2.2.5 Asbestos filter materials or filter materials that may be penetrated by harmful substances should not be used. 4.2.3 Pest control
4.2.3.1 The following management measures should be taken as a priority to prevent the occurrence of pests: a) Eliminate the living conditions of pests;
b) Prevent pests from contacting processing and handling equipment; c) Prevent the reproduction of pests by controlling environmental factors such as temperature, humidity, light, and air. 4.2.3.2 Mechanical, pheromone, odor, sticky trapping tools, physical barriers, diatomaceous earth, sound and light electrical appliances can be used as facilities or materials for pest control. 4.2.3.3 The following substances can be used as disinfectants required for processing: ethanol, calcium hypochlorite, sodium hypochlorite, chlorine dioxide and hydrogen peroxide. Disinfectants should be approved by the national competent authorities. Disinfectants with toxic and hazardous substance residues should not be used. 4.2.3.4 In emergency situations where processing or storage sites are seriously invaded by pests, it is recommended to use Chinese herbal medicine for spraying and fumigation: sulfur fumigation should not be used.
4.2.4 Packaging
4.2.4.1 It is recommended to use packaging materials made of wood, bamboo, plant stems and leaves, and paper. Other packaging materials that meet hygiene requirements can be used.
4.2.4.2 All materials for hand packaging should be food-grade packaging materials. The packaging should be simple and practical, avoid excessive packaging, and consider the biodegradation and recycling of packaging materials. 4.2.4.3 Carbon dioxide and nitrogen can be used as packaging fillers. 4.2.4.4 Packaging materials containing synthetic fungicides, preservatives and fumigants should not be used. 4.2.4.5 Packaging bags or containers that have been in contact with prohibited substances should not be used to hold organic products. 4.2.5 Storage
4.2.5.1 Organic products must not be contaminated by other substances during storage. 4.2.5.2 The warehouse where the products are stored should be clean, free of pests and no harmful substances should remain. 4.2.5.3 In addition to storage at room temperature, the following storage methods can be used: a) Air conditioning in the storage room:
b) Temperature control;
e) Drying;
d) Humidity control.
4.2.5.4 Organic products should be stored separately. If they have to be stored together with conventional products, a specific area should be designated in the warehouse and necessary measures should be taken to ensure that organic products are not mixed with other products. 4.2.6 Transportation
4.2.6.1 The means of transport should be cleaned before loading organic products. 4.2.6.2 Organic products should avoid being mixed with conventional products or contaminated during transportation. 4.2.6.3 During transportation and loading and unloading, the organic certification mark and relevant instructions on the outer packaging shall not be soiled or damaged. 4.3 Textiles
4.3.1 Raw materials
4.3.1.1 The fiber raw materials of textiles should be 100% organic raw materials. 7
GB/T19630.2—2011
4.3.1.2 In the process of processing raw materials into fibers, the impact on the environment should be minimized as much as possible. 4.3.1.3 Non-textile raw materials in textiles should not cause harm to the environment and humans during production, use and waste treatment.
4.3.2 Processing
4.3.2.1 In the process of textile processing, appropriate production methods should be adopted to minimize the impact on the environment. 4.3.2.2 Substances harmful to human body and environment shall not be used. The additives used shall not contain carcinogenic, teratogenic, mutagenic or allergenic substances. The oral LD50 of toxicity to mammals shall be greater than 2000mg/kg. 4.3.2.3 Substances that are easily bioaccumulated and not easily biodegradable shall not be used. 4.3.2.4 Energy consumption shall be minimized in textile processing, and renewable energy shall be used as much as possible. 4.3.2.5 If separation of organic processing and conventional processing in process or equipment will cause significant adverse impact on the environment, and non-separation will not lead to the risk of contact between organic textiles and circulating fluids used in conventional processing (such as alkali washing, sizing, rinsing and other processes), then organic and conventional processes may not be separated, but the processing plant shall ensure that organic textiles are not contaminated by prohibited substances. 4.3.2.6 Processing units shall adopt effective sewage treatment processes to ensure that the concentration of pollutants in the drainage does not exceed the provisions of GB4287. 4.3.2.7 Environmental management improvement plans for the production process shall be formulated and implemented. 4.3.2.8 The surfactants used in the cocoon boiling process or wool washing process shall be of biodegradable type. 4.3.2.9 The slurry should be easily degradable or at least 80% can be recycled. 4.3.2.10 In the mercerization process, sodium hydroxide or other alkaline substances may be used, but they should be recycled to the maximum extent possible. 4.3.2.11 Textile oil and weaving oil (needle oil) should be biodegradable or plant-extracted oils. 4.3.3 Dyes and dyeing and finishing
4.3.3.1 Dyes of plant or mineral origin should be used. 4.3.3.2 Harmful dyes and substances prohibited for use as specified in GB/T18885 should not be used. 4.3.3.3 Natural printing and dyeing thickeners can be used. 4.3.3.4 Biodegradable softeners can be used. 4.3.3.5 Substances that can form organic halogen compounds in sewage should not be used to clean printing and dyeing equipment. 4.3.3.6 The content of heavy metals in dyes shall not exceed the indicators in Table 1. Table 1 Index of heavy metal content in dyes (the source of digital indexes shall be listed in the preparation instructions) Metal name
Indicator/
(mg/kg)
Metal name
Indicator/
(mg/kg)）
Metal name
Indicator/
(mg/kg)
GB/T19630.2—2011
4.3.4 Finished products
4.3.4.1 Auxiliary materials (such as lining, decorations, buttons, zippers, sutures, etc.) shall use environmentally friendly materials and natural materials as much as possible.
4.3.4.2 The processing of finished products (such as sand washing and water washing) shall not use auxiliary agents that are harmful to the human body and the environment4.3.4.3 The content of harmful substances in finished products shall not exceed the provisions of GB/T18885. 9
GB/T19630.2—2011
Food Additives
Appendix A
(Normative Appendix)
Table A of Food Additives, Auxiliary Agents and Other Substances Allowed for Use in Organic Food Processing.1 List of food additives
Arabic gum (arabic
Karaya
Silicon
Dioxide
Sulfur
Dioxide
Glycerine
Guar gum (guargum)
Pectin (pectins)
Potassium
Alginate
Sodium
Alginate
Conditions of use
Thickener, used for GB2 For all kinds of foods other than those listed in Table A.3 of GB2760-2011, use them in appropriate amounts according to production needs. Stabilizers: used in milk and water-oil fat emulsions and all kinds of foods other than those listed in Table A.3 of GB2760-2011, use them in appropriate amounts according to production needs.
Anti-caking agents: used in dehydrated egg products, milk powder, cocoa powder, cocoa butter, powdered sugar, solid compound seasonings, solid beverages, spices, use them in limited amounts according to GB2760-2011.
Bleaching agents, preservatives, antioxidants: used in unsweetened wine, the maximum usage is 50mg/L; used in sweetened wine, the maximum usage is 100mg/L; used in red wine, the maximum usage is 100mg/L; used in white wine and rosé wine For wine, the maximum usage is 150mg/L. The maximum usage is calculated based on the residual sulfur dioxide. Humectants and emulsifiers are used for various foods other than those listed in Table A.3 of GB2760-2011. They should be used in appropriate amounts according to production needs. Thickeners are used for various foods other than those listed in Table A.3 of GB2760-2011. They should be used in appropriate amounts according to production needs: when used in light cream and formula foods for older infants and young children, they should be used in the limited amounts of GB2760-2011.
Emulsifiers, stabilizers, thickeners are used in fermented milk, light cream, butter and concentrated butter, raw wet noodle products (such as noodles, dumpling wrappers, wonton wrappers, siu mai wrappers), raw dry noodle products, other sugars and syrups (such as brown sugar, brown sugar, molasses), spices, and G For all kinds of foods other than those listed in Table A.3 of GB2760-2011, use in appropriate amount according to production needs: when used in fruit and vegetable juice (pulp), use in limited amount according to GB2760-2011.
Thickener, used in all kinds of foods other than those listed in Table A.3 of GB2760-2011, use in appropriate amount according to production needs. Thickener, used in fermented milk, cream, butter and concentrated butter, raw wet noodle products (such as noodles, dumpling wrappers, wonton wrappers, siu mai wrappers), raw dry noodle products, fruit and vegetable juice (pulp), spices and all kinds of foods other than those listed in Table A.3 of GB2760-2011, use in appropriate amount according to production needs: when used in other sugars and syrups (such as brown sugar, brown sugar, and sugar syrup), use in limited amount according to GB2760-2011. INS
GB/T19630.2—2011
Locust bean gum (carobbean
Xanthan gum (xanthangum)
Metabisulphite
Potassium
Metabisulphite
L(+)-Tartaric
acid,Tartaric acid)
Potassium hydrogen tartrate
(potassium
bitartarate)
Carrageenan
Ascorbic acid (vitamin C)
Ascorbic acid
Calcium hydrogen phosphate (calcium
hydrogen phosphate)
Calcium sulfate (natural)
calcium sulfate
Conditions of use
Thickener, used for various foods other than those listed in Table A.3 of GB2760-2011, used in appropriate amounts according to production needs: used in infant formula foods in accordance with the limited use of GB2760-2011. Thickener, used for various foods other than those listed in Table A.3 of GB2760-2011, used in appropriate amounts according to production needs; stabilizer and thickener, used in cream, fruit and vegetable juice (syrup), spices, used in appropriate amounts according to production needs; used in butter and concentrated butter, raw wet flour products (such as noodles, dumpling wrappers, wonton wrappers, siomai wrappers), raw dry flour products, other sugars and syrups (such as brown sugar, brown sugar, and sugarcane syrup), use in accordance with the limits of GB2760-2011.
Bleaching agents, preservatives, and antioxidants, when used in beer, use in accordance with the limits of GB2760-2011: for unsweetened wine, the maximum use amount is 50mg/L; for sweetened wine, the maximum use amount is 100mg/L; for red wine, the maximum use amount is 100mg/L. L, for white wine and rosé wine, the maximum usage is 150mg/L. The maximum usage is calculated based on the sulfur dioxide residue. Acidity regulator, used for various foods other than those listed in Table A.3 of GB2760-2011, used in appropriate amounts according to production needs. Leavening agent, used for wheat flour and its products, and baked goods. Used in appropriate amounts according to production needs.
Thickener, used for various foods other than those listed in Table A.3 of GB2760-2011, used in appropriate amounts according to production needs. Emulsifier, stabilizer, thickener Agents: Used in cream, butter and concentrated butter, raw wet noodle products (such as noodles, dumpling wrappers, wonton wrappers, siomai wrappers), fruit and vegetable juices (syrups), and spices in appropriate amounts according to production needs; used in raw dry noodle products, other sugars and syrups (such as brown sugar, brown sugar, and sugar syrup) and infant formula foods in the limited amounts specified in GB2760-2011.
Antioxidants: Used in concentrated fruit and vegetable juices (syrups) and in various foods other than those listed in Table A.3 of GB2760-2011 in appropriate amounts according to production needs. Flour treatment agents: Used in wheat in the limited amounts specified in GB2760-2011.
Leaving agents: Used in wheat flour and its preparation, raw wet noodle products (such as noodles, dumpling wrappers, wonton wrappers, siomai wrappers), baked foods and puffed foods. Used in the scope of use and limited amounts specified in GB2760-2011. Stabilizer and coagulant, thickener, acidity regulator, used in soy products, use in appropriate amount according to production needs; used in bread, cakes, biscuits, cured meat products (such as bacon, bacon, pressed duck, Chinese ham, sausage, etc.) (only sausage), meat sausage, use in limited amount according to GB2760-2011.
GB/T19630.2—2011
Calcium chloride (calcium
chloride)
Potassium chloride (potassium
chloride)
Magnesium chloride (natural)
magnesium chloride
gelatin
citric acid
(tripotassium CitratebzxZ.net
Trisodium
citrate
Malic acid
Calcium hydroxide
Agar
Lactic acid
Sodium lactate
Calcium carbonate
(Calcium carbonate)
Potassium carbonate
carbonate
Conditions of use
Coagulant, stabilizer, thickener. Used in cream and soy products in appropriate amount according to production needs; used in canned fruits, jams, canned vegetables, decorative candies, toppings and sweet juices, flavored syrups, and other drinking water in the limited amount specified in GB2760-2011. Used in salt and salt substitute products, limited use according to GB2760-2011. Stabilizer and coagulant, used in bean products, used in appropriate amount according to production needs.
Thickener, used in various foods other than those listed in Table A.3 of GB2760-2011, used in appropriate amount according to production needs. Acidity regulator, should be the product of microbial fermentation of carbohydrates. Used in infant formula, infant complementary foods and various foods other than those listed in Table A.3 of GB2760-2011, used in appropriate amount according to production needs.
Acidity regulator, used in infant formula, infant complementary foods and various foods other than those listed in Table A.3 of GB2760-2011.3. For all kinds of foods other than those listed in Table A.3 of GB2760-2011, use them in appropriate amounts according to production needs.
Acidity regulators are used in infant formula, infant complementary foods, and all kinds of foods other than those listed in Table A.3 of GB2760-2011, and use them in appropriate amounts according to production needs.
Acidity regulators cannot be genetically modified products. They are used in all kinds of foods other than those listed in Table A.3 of GB2760-2011, and use them in appropriate amounts according to production needs.
Acidity regulators are used in milk powder (including sweetened milk powder) and cream powder and their prepared products, and infant formula, and use them in appropriate amounts according to production needs.
Thickeners are used in all kinds of foods other than those listed in Table A.3 of GB2760-2011, and use them in appropriate amounts according to production needs. Acidity regulators cannot be genetically modified products. They are used in infant formula and all kinds of foods other than those listed in Table A.3 of GB2760-2011, and use them in appropriate amounts according to production needs.
Water retention agent, acidity regulator, antioxidant, leavening agent, thickener, stabilizer, used in various foods other than those listed in Table A.3 of GB2760-2011, used in appropriate amounts according to production needs: used in raw wet noodle products (such as noodles, dumpling wrappers, wonton wrappers, and siu mai wrappers), used in limited quantities according to GB2760-2011.
Leafing agent and flour treatment agent, used in various foods other than those listed in Table A.3 of GB2760-2011, used in appropriate amounts according to production needs. Acidity regulator, used in infant formula and various foods other than those listed in Table A.3 of GB2760-2011, used in limited quantities according to raw INS
Tip: This standard content only shows part of the intercepted content of the complete standard. If you need the complete standard, please go to the top to download the complete standard document for free.