GB 2762-2022 National food safety standard Maximum levels of contaminants in food

This database is developed according to the standard text of National food safety standard Maximum levels of contaminants in food（GB 2762-2022）, implemented on June 30, 2023. This database has assigned the upper level limit requirements to the lower level, which can facilitate quick query of all pollutant limits to be implemented for each food category. The query results are for reference only.

This standard stipulates the indicators for maximum levels of lead, cadmium, total mercury, mercury methyl, total arsenic, inorganic arsenic, tin, nickel,chromium, nitrite, nitrate, benzo (a) pyrene, N-dimethyl nitrosamine, polychlorinated biphenyl and 3-chloro-1,2 propanediol in foods.

1 Terms and Definitions
1.1 Contaminants
  Contaminants refer to any chemical hazardous material unintentionally added into food from production (including crop cultivation, animal husbandry and veterinary medicines), processing, packaging, storage,transportation and sales to consumption of the food or any material resulting from environmental pollution.
  Contaminant in this standard refers to the contaminant other than pesticide residue, veterinary drug residue,biological toxins and radioactive substances.
1.2 Edible parts
  Edible parts refer to the usually edible parts obtained after the inedible parts of food raw materials have been removed by mechanical means (such as grain milling, fruit peeling, nut shelling, meat and fish bone removal, shellfish shelling and so on).
1.3 Maximum levels
  Maximum levels refer to the maximum permissible levels of contaminants in edible parts of the food raw materials and/or finished food products.
2 Application Principles
2.1 Regardless of whether or not maximum levels of contaminants have been formulated, food producers and processors shall adopt control measures so that the content of contaminants in food reaches the lowest level.
2.2 This standard lists contaminants that may pose a relatively great risk to public health; foods for which a maximum level has been formulated are foods which have a greater impact on consumers in terms of dietary exposure.
2.3 The Food Category (Name) Description (Annex A) is used to define the applicable scope of the maximum levels of contaminants and only applies to this standard. When the maximum limit of a certain kind of contaminant is applied to a certain kind of food category (name), then all types of food within said food category (name) are applicable, unless otherwise specifically provided.
2.4 The maximum levels of contaminants in food are calculated as regards the usually edible parts of the food, unless otherwise specifically provided.
2.5 For dried meat products, dried aquatic products and dried edible fungi, if the limit indicators have requirements for fresh food and corresponding products, the limit of pollutants in dry products shall be converted based on the limit of pollutants in corresponding fresh food combined with its dehydration rate or concentration rate. If the pollutant content in the dry product is lower than the pollutant limit requirements of its fresh raw materials, it can be determined to meet the limit requirements. Dehydration rate or concentration rate can be determined by food analysis, information provided by producers and other available data. Unless otherwise specifically provided.