Other food utensils testing

This part of GB 19790 specifies the product types, general requirements, inspection rules, packaging, marking, storage, and transportation of disposable bamboo chopsticks. This section is applicable to disposable bamboo chopsticks made from raw bamboo and processed. 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 references, All subsequent modification orders Neither the corrected content nor the revised version apply to this section. However, all parties who have reached 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/T4789.3-2003 Microbiological Examination of Food Hygiene - Determination of Coliform Group GB/T 4789.4-2003 Microbiological Examination of Food Hygiene - Salmonella Examination GB/T 4789.5-2003 Microbiological Examination of Food Hygiene GB/T 4789.10-2003 Microbiological Examination of Food Hygiene GB/T 4789.11-2003 Microbiological Examination of Food Hygiene GB/T 4789.11-2003 Microbiological Examination of Food Hygiene GB/T 4789.15-2003 Microbiological Examination of Food Hygiene GB/T 5009.34-2003 Determination of Sulfite in Food GB/T 14934-1994 Food (Beverage) The following terms and definitions apply to this part of GB 19790 in accordance with Sanitary Standard 3 for Disinfection of Utensils. 3.1 Jointed part of a bamboo chopstick that has not been cut open. 3.2 Split part: The part of a bamboo chopstick that is separated by the middle seam. 3.3 Middle seam The cutting seam between the two halves of a bamboo chopstick. 3.4 Cross section at the widest point of the connecting surface of the large head end face. The cross-section at the narrowest point on the tail end of the small end face. 3.6 On the opposite side of the front, there is a bamboo green side on the bamboo chopsticks

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6. If urgent or priority processing is required

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