Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
This standard is developed in accordance with the rules given in GB/T 1.1-2009.
This standard was proposed by and is under the jurisdiction of SAC/TC 263 National Technical Committee on Bamboo and Rattan of Standardization Administration of China.
Binderless bamboo chopping board
1 Scope
This standard specifies the terms and definitions, classification, requirements, inspection methods, inspection rules, and identification, packaging, transportation and storage of binderless bamboo chopping boards.
This standard is applicable to binderless bamboo chopping boards made of bamboo, and it is not applicable to bamboo chopping boards made by flattening whole bamboo, without binder on the surface.
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 191 Packaging - Pictorial marking for handling of goods (ISO 780:1997, MOD)
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 9685 National food safety standard - Standard for use of additives in food contact materials and articles
GB/T 17657-2013 Test methods of evaluating the properties of wood-based panels and surface decorated wood-based panels
GB 31604.24 National food safety standard - Food contact materials and articles - Determination of cadmium migration
GB 31604.32 National food safety standard - Food contact materials and articles - Determination of sulfur dioxide in wood materials
GB 31604.34 National food safety standard - Food contact materials and articles - Determination of lead and its migration
GB 31604.38 National food safety standard - Food contact materials and articles - Determination of arsenic and its migration
LY/T 1660 Standard terminology for bamboo-based panel
3 Terms and definitions
For the purposes of this document, the terms and definitions given in LY/T 1660 and the following apply.
3.1
binderless bamboo chopping board
food contact bamboo chopping board made of bamboo as raw material through processing and fastened with fasteners, without any binder
3.2
binderless bamboo chopping board with hoop
food contact bamboo chopping board made of bamboo slivers and bamboo strips as component units through processing and fastened with steel hoop and other fasteners, without any binder (generally circular, as shown in Figure 1)
Keys: a——fastener; b——bamboo sliver and strip, etc.; c——handle
d——diameter; t——thickness
Figure 1 Binderless bamboo chopping board with hoop
3.3
binderless bamboo chopping board with holder
food contact bamboo chopping board made of refined bamboo battens as component units through processing and fastened with screws, bolts, rivets or other fasteners, without any binder (generally rectangular, as shown in Figure 2)
Keys: a——fastener; b——refined bamboo batten; c——handle
l——length; w——width; t——thickness
Figure 2 Binderless bamboo chopping board with holder
3.4
fastener
steel hoops, screws, bolts, rivets or other parts for locking binderless bamboo chopping board
3.5
warping degree
bending degree of the surface of binderless bamboo chopping board in space, which is numerically expressed as the distance between the two farthest points in the bending height direction
3.6
skips
local surface that has not been planed
3.7
stain
local surface of binderless bamboo chopping board that is discolored or stained due to the influence of microorganisms, metals or chemicals, etc.
3.8
prickle
protrusions on surface, fastener or handle that may cause stabbing and scratching
3.9
acute side
parts on corners or metal accessories that may scratch the human body
3.10
gap
possible gap between adjacent bamboo slivers, bamboo strips or refined bamboo battens of binderless bamboo chopping board in the dry state
3.11
working surface
surface of binderless bamboo chopping board which is designated for food contact
3.12
non-working surface
surface of binderless bamboo chopping board which is not designated for food contact
4 Classification
4.1 Classification by the working surface:
a) Binderless bamboo chopping board with single working surface;
b) Binderless bamboo chopping board with double working surfaces.
4.2 Classification by the fastening form:
a) Binderless bamboo chopping board with hoop;
b) Binderless bamboo chopping board with holder.
4.3 Classification by whether color darkened:
a) Color-darkened binderless bamboo chopping board;
b) Natural binderless bamboo chopping board;
c) Combined binderless bamboo chopping board.
5 Requirements
5.1 Raw material requirements
5.1.1 4-6 years old raw bamboo is generally adopted.
5.1.2 Use of additives, if any, in the production of binderless bamboo chopping board shall meet the requirements of the national standard GB 9685.
5.2 Product grade
Products are classified into two grades, i.e., superior products and acceptable products, according to the appearance quality requirements.
5.3 Sensory requirements
5.3.1 Odor
Products shall be free from musty smell and other obvious peculiar smell.
5.3.2 Appearance quality requirements
Appearance quality shall be in accordance with those specified in Table 1.
Table 1 Appearance quality requirements
Item Superior product Acceptable product
Skips Working surface Not allowed Not allowed
Non-working surface Not allowed Not obvious
Split Working surface Not allowed Not allowed
Non-working surface Not allowed Not obvious
Void Working surface Not allowed Not allowed
Non-working surface Not allowed Not obvious
Gap Working surface Not allowed Not allowed
Non-working surface Not allowed Not obvious
Cutted and chatter mark Working surface Not allowed Not obvious
Non-working surface Not allowed Not obvious
Decay Not allowed Not allowed
Worm hole Not allowed Not allowed
Stain Not allowed Not allowed
Mildew Not allowed Not allowed
Prickle and acute side Not allowed Not allowed
Accessories (metal ones, etc.) No rust, and no defects that may hurt the human body
Note: Not obvious —— it is difficult to distinguish by naked eyes with normal vision at a distance of 400mm from the surface of binderless bamboo chopping board under natural light.
5.4 Specifications/dimensions and deviations, and shape errors
5.4.1 Specifications/dimensions and deviations
Foreword II
1 Scope
2 Normative references
3 Terms and definitions
4 Classification
5 Requirements
6 Inspection methods
7 Inspection rules and result judgment
8 Identification, packaging, transportation and storage
Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
This standard is developed in accordance with the rules given in GB/T 1.1-2009.
This standard was proposed by and is under the jurisdiction of SAC/TC 263 National Technical Committee on Bamboo and Rattan of Standardization Administration of China.
Binderless bamboo chopping board
1 Scope
This standard specifies the terms and definitions, classification, requirements, inspection methods, inspection rules, and identification, packaging, transportation and storage of binderless bamboo chopping boards.
This standard is applicable to binderless bamboo chopping boards made of bamboo, and it is not applicable to bamboo chopping boards made by flattening whole bamboo, without binder on the surface.
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 191 Packaging - Pictorial marking for handling of goods (ISO 780:1997, MOD)
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 9685 National food safety standard - Standard for use of additives in food contact materials and articles
GB/T 17657-2013 Test methods of evaluating the properties of wood-based panels and surface decorated wood-based panels
GB 31604.24 National food safety standard - Food contact materials and articles - Determination of cadmium migration
GB 31604.32 National food safety standard - Food contact materials and articles - Determination of sulfur dioxide in wood materials
GB 31604.34 National food safety standard - Food contact materials and articles - Determination of lead and its migration
GB 31604.38 National food safety standard - Food contact materials and articles - Determination of arsenic and its migration
LY/T 1660 Standard terminology for bamboo-based panel
3 Terms and definitions
For the purposes of this document, the terms and definitions given in LY/T 1660 and the following apply.
3.1
binderless bamboo chopping board
food contact bamboo chopping board made of bamboo as raw material through processing and fastened with fasteners, without any binder
3.2
binderless bamboo chopping board with hoop
food contact bamboo chopping board made of bamboo slivers and bamboo strips as component units through processing and fastened with steel hoop and other fasteners, without any binder (generally circular, as shown in Figure 1)
Keys: a——fastener; b——bamboo sliver and strip, etc.; c——handle
d——diameter; t——thickness
Figure 1 Binderless bamboo chopping board with hoop
3.3
binderless bamboo chopping board with holder
food contact bamboo chopping board made of refined bamboo battens as component units through processing and fastened with screws, bolts, rivets or other fasteners, without any binder (generally rectangular, as shown in Figure 2)
Keys: a——fastener; b——refined bamboo batten; c——handle
l——length; w——width; t——thickness
Figure 2 Binderless bamboo chopping board with holder
3.4
fastener
steel hoops, screws, bolts, rivets or other parts for locking binderless bamboo chopping board
3.5
warping degree
bending degree of the surface of binderless bamboo chopping board in space, which is numerically expressed as the distance between the two farthest points in the bending height direction
3.6
skips
local surface that has not been planed
3.7
stain
local surface of binderless bamboo chopping board that is discolored or stained due to the influence of microorganisms, metals or chemicals, etc.
3.8
prickle
protrusions on surface, fastener or handle that may cause stabbing and scratching
3.9
acute side
parts on corners or metal accessories that may scratch the human body
3.10
gap
possible gap between adjacent bamboo slivers, bamboo strips or refined bamboo battens of binderless bamboo chopping board in the dry state
3.11
working surface
surface of binderless bamboo chopping board which is designated for food contact
3.12
non-working surface
surface of binderless bamboo chopping board which is not designated for food contact
4 Classification
4.1 Classification by the working surface:
a) Binderless bamboo chopping board with single working surface;
b) Binderless bamboo chopping board with double working surfaces.
4.2 Classification by the fastening form:
a) Binderless bamboo chopping board with hoop;
b) Binderless bamboo chopping board with holder.
4.3 Classification by whether color darkened:
a) Color-darkened binderless bamboo chopping board;
b) Natural binderless bamboo chopping board;
c) Combined binderless bamboo chopping board.
5 Requirements
5.1 Raw material requirements
5.1.1 4-6 years old raw bamboo is generally adopted.
5.1.2 Use of additives, if any, in the production of binderless bamboo chopping board shall meet the requirements of the national standard GB 9685.
5.2 Product grade
Products are classified into two grades, i.e., superior products and acceptable products, according to the appearance quality requirements.
5.3 Sensory requirements
5.3.1 Odor
Products shall be free from musty smell and other obvious peculiar smell.
5.3.2 Appearance quality requirements
Appearance quality shall be in accordance with those specified in Table 1.
Table 1 Appearance quality requirements
Item Superior product Acceptable product
Skips Working surface Not allowed Not allowed
Non-working surface Not allowed Not obvious
Split Working surface Not allowed Not allowed
Non-working surface Not allowed Not obvious
Void Working surface Not allowed Not allowed
Non-working surface Not allowed Not obvious
Gap Working surface Not allowed Not allowed
Non-working surface Not allowed Not obvious
Cutted and chatter mark Working surface Not allowed Not obvious
Non-working surface Not allowed Not obvious
Decay Not allowed Not allowed
Worm hole Not allowed Not allowed
Stain Not allowed Not allowed
Mildew Not allowed Not allowed
Prickle and acute side Not allowed Not allowed
Accessories (metal ones, etc.) No rust, and no defects that may hurt the human body
Note: Not obvious —— it is difficult to distinguish by naked eyes with normal vision at a distance of 400mm from the surface of binderless bamboo chopping board under natural light.
5.4 Specifications/dimensions and deviations, and shape errors
5.4.1 Specifications/dimensions and deviations
Contents of LY/T 3198-2020
Foreword II
1 Scope
2 Normative references
3 Terms and definitions
4 Classification
5 Requirements
6 Inspection methods
7 Inspection rules and result judgment
8 Identification, packaging, transportation and storage
