This standard specifies the terms and definitions, classification, requirements, test methods, inspection rules, and identification, packaging, transportation and storage of solid wood chopping board.
This standard is applicable to solid wood chopping boards.
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 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 4789.3-2010 National food safety standard - Food microbiological examination - Enumeration of coliforms
GB 4789.4-2010 National food safety standard - Food microbiological examination - Salmonella
GB 4789.5-2012 National food safety standard - Food microbiological examination - Examination of shigella
GB 4789.10-2010 National food safety standard - Food microbiological examination - Staphylococcus aureus
GB 4789.15-2010 National food safety standard - Food microbiological examination - Enumeration of moulds and yeasts
GB 14934-1994 Hygienic standard for disinfection of dinner and drinking set
GB/T 17657-2013 Test methods of evaluating the properties of wood-based panels and surface decorated wood-based panels
GB 18580-2001 Indoor decorating and refurbishing materials - Limit of formaldehyde emission of wood-based panels and finishing products
GB/T 19367-2009 Wood-based panels - Determination of dimensions of panels
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
solid wood chopping board
standard plates directly processed from or made by finger joint and cross splicing of dried sawn timber (except cross section)
