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GB 31653-2021: National food safety standard - National food safety standard - tandard for food safety Specifications for control of aflatoxin contamination in food
GB/T 31653-2021
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard - Specifications for the
Control of Aflatoxin Contamination in Food
ISSUED ON: FEBRUARY 22, 2021
IMPLEMENTED ON: FEBRUARY 22, 2022
Issued by: National Health Commission of the People’s Republic of China;
State Administration for Market Regulation.
Table of Contents
1 Scope ... 3 
2 Terms and Definitions ... 3 
3 Technical Requirements for Harvesting... 3 
4 Pre-storage Treatment ... 4 
5 Storage ... 5 
6 Transportation ... 6 
7 Processing ... 6 
8 Inspection... 7 
9 Recording... 7 
Appendix A Peanuts ... 8 
Appendix B Corns ... 11 
Appendix C Walnuts, Hazelnuts, Pistachios, Pine Nuts, Brazil Nuts and Figs
... 13 
Appendix D Oil-bearing Cottonseeds ... 15 
National Food Safety Standard - Specifications for the
Control of Aflatoxin Contamination in Food
1 Scope
This Standard specifies the basic requirements and management guidelines for the
control of aflatoxins in food during harvesting, pre-storage treatment, storage,
transportation and processing, etc.
This Standard is applicable to the control of aflatoxin contamination of peanuts, corns,
walnuts, hazelnuts, pistachios, pine nuts, Brazil nuts, figs and oil-bearing cottonseeds
(see Appendix A ~ Appendix D).
2 Terms and Definitions
2.1 Water Activity
Aw
Water activity refers to the state of the existence of water in food or food ingredients,
i.e., the degree, to which, water is combined with the food or food ingredients (the
degree of freeness). Generally speaking, the ratio of the saturated vapor pressure of
water in food or food ingredients to the saturated vapor pressure of pure water at the
same temperature is used to reflect its value.
2.2 In-store Drying
In-store drying refers to the technique, in which, newly harvested high-moisture food
ingredients are loaded into a qualified warehouse in accordance with the regulations,
and then, dried in the warehouses through the mode of mechanical ventilation; after
drying is completed, the food ingredients continue to be stored in the warehouse.
3 Technical Requirements for Harvesting
3.1 Before harvesting, check the harvesting equipment and clean up the residues on
the equipment, so as to ensure that the equipment and facilities used for harvesting
and storage can normally work and that damage to the fruits can be avoided.
3.2 Ripe fruits shall be harvested in time. Fruits with the same degree of maturity shall
be harvested at the same time.
3.3 Avoid harvesting in excessively humid environment, for example, rainy days. If it is
unavoidable, drying shall be conducted immediately after the harvesting.
utilized to dry the fruits in the open air on a clean site, and the influence of rain, snow,
dew, soil, insects, bird droppings and other pollutants shall be avoided. During drying,
the fruits shall be spread into a thin layer and turned over in due time, so as to
accelerate the loss of water, make the drying faster and more uniform, and reduce the
drying time. When it is impossible to dry naturally and must be dried in the shade,
necessary ventilation of the site shall be maintained.
4.3 Removal of Foreign Matters
After drying is completed, the fruits shall be subjected to the removal of foreign matters.
Gravity sorting, optical sorting, manual sorting or other modes may be selected to
remove mildew, disease spots, insect erosion, germination, damage and other
contaminated fruits and impurities. During the removal, damage to the fruits shall be
avoided.
5 Storage
5.1 The storage site shall be kept dry and well-ventilated, and avoid the influence rain,
snow, groundwater and condensation, as well as the intrusion of rodents, birds and
insects. It shall be ensured that the storage facilities are normally working, for example,
satisfying drying and ventilation facilities.
5.2 Before entering the warehouse, the storage facilities shall be cleaned to reduce or
remove fungal spores, crop residues, animal and insect excrements, soil, insects,
stones, metal, glass, dust and other pollutants.
5.3 A storage management system shall be established to minimize the risk of
infestation by rodents, insects and fungi to the storage facilities. If a comprehensive
mildew and pest control plan is established, and appropriate fungicides, antifungal
agents, insecticides or other alternative methods are used, then, products that will not
have a food safety impact on the final intended use of the food ingredients shall be
adopted; the dosage shall be rigorously controlled, and the usage requirements shall
be abided by.
5.4 During the storage, it shall be ensured that there is good ventilation, so as to avoid
the occurrence of potential local heating. If necessary, the fruits may be transferred
from one warehouse to another.
5.5 When fruit spoilage or fungal growth is found, the contaminated fruits shall be
isolated. In addition, appropriate sampling methods shall be taken to collect samples
for aflatoxin testing. After confirming the contamination, the contaminated fruits shall
be removed to avoid cross-contamination; the remaining fruits shall be ventilated to
reduce the temperature and moisture content to a reasonable level.
5.6 A testing system for the fruits’ in and out of the warehouse and the storage period
shall be formulated, including batch definition, sampling scheme and testing methods,
and cleaned should be packaged in composite polyethylene or polypropylene bags.
The peanuts shall be stored in a mode of increased ventilation space, for example,
being stacked in the shapes of the characters “非”, half “非” and “回”.
A.3.3 A proper distance shall be kept from the walls and the ground, so as to facilitate
air circulation, goods handling and cleanliness inspection.
A.3.4 The peanuts should be stored under the conditions of relative humidity lower
than 70% and temperature below 15 °C.
A.3.5 The temperature and humidity of the warehouse shall be regularly inspected to
avoid condensation. Through air circulation and ventilation, the temperature of the
warehouse can be kept at an appropriate and uniform level.
A.3.6 In accordance with the activity routines of pests in different seasons, determine
the key points of pest inspection. When the temperature of the peanuts is lower than
15 °C, they shall be inspected at least once every quarter; when the temperature of
the peanuts is between 15 °C ~ 20 °C, they shall be inspected at least once every half
month; when the temperature of the peanuts is higher than 20 °C, they shall be
inspected at least once a week. When pests are found, measures shall be taken in
time to ensure the safety and quality of peanut storage.
A.3.7 The moisture content of the peanuts shall remain stable. When abnormal rise is
found, measures shall be taken to reduce the moisture content to below the safe level.
A.4 Transportation
A.4.1 Transportation shall comply with the requirements of Chapter 6.
A.4.2 Sealed containers, coverings or waterproof canvas covers should be used to
protect the peanuts and prevent outside moisture from entering. Meanwhile, they can
avoid condensation on the surface of peanuts and local moisture accumulation due to
excessive water vapor and temperature fluctuations.
A.5 Processing
A.5.1 Areas with a relatively low pollution level should be selected for the procurement
of raw materials of peanuts.
A.5.2 When receiving peanuts stored by the farme...