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This standard replaces GB 16740-1997 General Standard for Health (Functional) Foods.
The following main changes have been made with respect to GB 16740-1997 (the previous edition):
——the name of the standard is revised as "National Food Safety Standard - Health Food";
——the "Scope" is modified;
——the “Terms and Definitions” is modified;
——the “Product Category” is deleted;
——the “Basic Principle” is deleted;
——the “Technical Requirements” is modified;
——the “Test Method” is deleted; and
——the requirement with respect to label identification is modified.
National Food Safety Standard - Health Food
1 Scope
This standard is applicable to various health foods.
2 Terms and Definitions
2.1
health food
food that is claimed to have specific healthcare function or with intention of supplementing vitamin and mineral That is, food that is suitable for specific group, capable of regulating body function but with no intention of curing diseases and exerting no acute, subacute or chronic harm to the human body.
3 Technical Requirements
3.1 Raw materials and accessories
Raw materials and accessories shall meet those specified in corresponding food standards and relevant regulations.
3.2 Sensory requirements
Sensory requirements shall be in accordance with those specified in Table 1.
Table 1 Sensory Requirements
Item Requirement Inspection method
Color and luster The content, coating or capsule skin shall have the color and luster that is specific to the product. Take an appropriate amount of specimen and put it in a 50-mL beaker or white porcelain dish, then observe its color, luster and state under natural light. Smell it, gargle with warm water and taste it.
Taste and smell It shall have the taste and smell that is specific to such product, with no peculiar smell.
State The content shall be in a state that is specific to such product, with no foreign matter visible to normal eyesight.
3.3 Physical and chemical indexes
Physical and chemical indexes shall comply with those specified in relevant national food safety standards for corresponding generic foods.
3.4 Pollutant limit
The pollutant limit shall comply with those specified in GB 2762 for corresponding generic foods, and for the foods without corresponding generics, the pollutant limit shall comply with those specified in Table 2.
Table 2 Pollutant Limit
Item Index Inspection method
Leada (Pb)/(mg/kg) 2.0 GB 5009.12
Total arsenicb (As)/(mg/kg) 1.0 GB/T 5009.11
Total mercuryc (Hg)/(mg/kg) 0.3 GB/T 5009.17
a Lead in teabag ≤ 5.0mg/kg; Lead in liquid product ≤ 0.5mg/kg; Lead in solid or semi-solid health food for infant ≤ 0.3mg/kg; Lead in liquid health food for infant ≤ 0.02mg/Kg.
b Total arsenic in liquid products ≤0.3mg/kg; total arsenic in health food for infant ≤0.3mg/kg.
c Total mercury in liquid products (excluding health food for infant); total mercury in health food for infant ≤ 0.02 mg/kg.
3.5 Mycotoxin limit
The mycotoxin limit shall comply with those specified in GB 2761 for corresponding generic foods and (or) relevant regulations.
3.6 Microorganism limit
The microorganism limit shall comply with those specified in GB 29921 for corresponding generic foods as well as those specified in relevant national food safety standards for corresponding generic foods, and for the foods uncovered by corresponding generic regulations, the microorganism limit shall comply with those specified in Table 3.
Foreword i
1 Scope
2 Terms and Definitions
3 Technical Requirements
4 Miscellaneous
