Disposable chopsticks/other physicochemical parameter detection

This part of GB 19790 specifies the product types, technical requirements, inspection rules, packaging, marking, storage, and transportation of disposable wooden chopsticks. This section is applicable to disposable wooden chopsticks made of wood and processed into surfaces. The applicable tree species in this section are birch, poplar, forged wood, masson pine, spruce, fir, etc

2 Normative References: The clauses in the following documents are referred to in this part of GB 19790 and become the clauses of this part. For dated reference documents, all subsequent amendments (excluding corrected content) or revisions do not apply to this section. However, parties to agreements based on this section are encouraged to study whether the latest versions of these documents can be used. For undated references, the latest version applies to this section. GB/T 1931-1991 Method for Determining the Moisture Content of Wood GB/T 2828.1-2003 Sampling Procedures for Inspection by Attribute, Part 1: Sampling Plan for Batch Inspection Retrieved by Acceptance Quality Limit (AQL) (idt IsO 2859-1: 1999) GB/T 4789.3-2003 Microbiological Examination of Food Hygiene: Determination of Coliform Group GB/T 4789.4-2003 Microbiological Examination of Food Hygiene Salmonella GB/T 4789.5-2003 Microbiological Examination of Food Hygiene Shigella GB/T 4789.10-2003 Microbiological Examination of Food Hygiene Staphylococcus aureus GB/T 4789.11-2003 Microbiological Examination of Food Hygiene GB/T 4789.15-2003 Microbiological Examination of Food Hygiene Fungus and Alcoholic Acid Count GB/T5009.34-2003 Determination of Sulfite in Food GB/T 6491-1999 Quality of Sawn Wood Drying GB 14934-1994 Hygienic Standard for Disinfection of Food (Drinking) Appliances 3 Terms and Definitions The following terms and definitions apply to this part of GB 19790. 3.1 Jointed part of a wooden chopstick that has not been cut open. 3.2 Split part: The part of a wooden chopstick that is separated by the middle seam. 3.3 Middle stitch The cut seam between the two halves of a wooden chopstick. 3.4 Cross section at the widest point of the connecting surface of the large head end face

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