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Progress of National Food Safety Standards System

Updated:2021-12-30 Clicks:526

By December 2021, China has published 1,419 National Food Safety Standards, involving more than 20,000 indicators, which can cover major food categories, major health hazards and specific populations. So far, the National Food Safety Standard System (NFSSS) that covers from farm to table and is in line with international standards has been initially established.

The NFSSS consists of four categories of standards:

Horizontal Standards.As the basis for the construction of the NFSSS, the limits on pathogenic organisms, pesticide residues, veterinary drug residues, heavy metals,contaminants, and bio-toxins applicable to various foods, the provisions on the use of food additives and additives for food contact materials, as well as the provisions on labeling are set as Horizontal Standards.

Product Standards.In addition to the contents specified in Horizontal Standards, limited indicators or non-limited terms that need to be specified for food safety are set as Product Standards, which include the standards of various food products, the quality specifications of food additives and food nutrition fortifiers, as well as the standards of various food contact materials, detergents and disinfectants.Product Standards take products as the point of view, specify corresponding indicators, limits (or measures) and other necessary technical requirements to control the risks caused by special hazards from products.

Codes of Practices.In order to achieve the ultimate goal of food safety in the process of food production and operation,the measures and control means taken in critical steps are stipulated in Codes of Practices, which include the hygienic requirements of design and facilities, organization and personnel requirements,hygienic management requirements, production process management, product traceability and recall requirements, etc.

Procedures and Methods for testing. These standards specify the contents of physical and chemical inspection, microbiological inspection and toxicological evaluation related to food safety requirements.According to different objectives, the methods used and its basic principles, instruments and equipment, as well as the corresponding specification requirements,operation steps, determination of results and report contents are specified.


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