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43 National Standards Under Consultation

  •   24 Jul 2019
  •    Anne Peng
  •   654  Views
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    Takehome:

    • Food for special medical purposes GMP and 42 other national standards relating to food additives and catering sector etc. are open to public feedback along with 4 revision notes.

    On July 22, China National Health Commission (NHC) publicized 43 national food safety standards and 4 revision notes to seek public feedback. Any comments shall be submitted online (National Food Safety Standard Management System: http://bz.cfsa.net.cn/cfsa_aiguo ) prior to September 22, 2019.[1] Details are:

    43 National Standards Under Consultation

    6 Good Manufacturing & Business PracticesCurrent Version?
    1National Food Safety Standard – Hygienic Standard for Catering and Meal Delivery CompanyNew
    2National Food Safety Standard – Good Manufacturing Practice of Food for Special Medical PurposesGB 29923-2013
    3National Food Safety Standard – Hygienic Standard for Livestock and Poultry By-products ProcessingNew
    4National Food Safety Standard – Hygienic Standard for Compound Flavoring ManufacturingNew
    5National Food Safety Standard – Hygienic Standard for Starch Product ManufacturingNew
    6National Food Safety Standard – Hygienic Standard for Food Cold ChainNew
    37 National Standards of Food AdditivesCurrent Version?
    7National Food Safety Standard Food Additive – sodium carbonateGB 1886.1-2015
    8National Food Safety Standard Food Additive – ammonium aluminum sulfateGB 25592-2010
    9National Food Safety Standard Food Additive – titanium dioxideGB 25577-2010
    10National Food Safety Standard Food Additive – tripotassium phosphateGB 25563-2010
    11National Food Safety Standard Food Additive – sodium pyrophosphateGB 25557-2010
    12National Food Safety Standard Food Additive – trisodium phosphateGB 25560-2010
    13National Food Safety Standard Food Additive – potassium dihydrogen phosphateGB 25564-2010
    14National Food Safety Standard Food Additive –sodium dihydrogen phosphateGB 25564-2010
    15National Food Safety Standard Food Additive –sodium tripolyphosphate  GB 25566-2010
    16National Food Safety Standard Food Additive –‎calcium hydrogen phosphateGB 1886.3-2016
    17National Food Safety Standard Food Additive – dipotassium hydrogen phosphateGB 25561-2010
    18National Food Safety Standard Food Additive –calcium dihydrogen phosphateGB 25559-2010
    19National Food Safety Standard Food Additive –tricalcium phosphateGB 25558-2010
    20National Food Safety Standard Food Additive – ammonium monohydric phosphateGB 30613-2014
    21National Food Safety Standard Food Additive –‎ammonium dihydrogen phosphateGB 25569-2010
    22National Food Safety Standard Food Additive – disodium hydrogen phosphateGB 25568-2010
    23National Food Safety Standard Food Additive – sodium acid pyrophosphate etc.GB 25567-2010
    24National Food Safety Standard Food Additive – potassium pyrophosphateGB 25562-2010
    25National Food Safety Standard Food Additive – β-cyclodextrinGB 1886.180-2016
    26National Food Safety Standard Food Additive – hippophac rhamnoides yellowNew
    27National Food Safety Standard Food Additive – peanut skin redNew
    28National Food Safety Standard Food Additive – calcium acid pyrophosphateNew
    29National Food Safety Standard Food Additive – 4-amino-5,6-dimethyl thieno(2,3-d) pyrimidin-2(1H)-one hydrochlorideNew
    30National Food Safety Standard Food Additive –3-[(4-amino-2,2-dioxido-1H-2,1,3-benzothiadiazin-5-yl)oxy]-2,2-dimethyl-N-propylpropanamideNew
    31National Food Safety Standard Food Additive – copper chlorophyllideNew
    32National Food Safety Standard Food Additive – potassium polymetaphosphateNew
    33National Food Safety Standard Food Additive – trisodium monohydrogen diphosphateNew
    34National Food Safety Standard Food Additive – nitrous oxideNew
    35National Food Safety Standard Food Additive – glutaraldehydeNew
    36National Food Safety Standard Food Additive – thaumatinNew
    37National Food Safety Standard Food Additive – γ-CyclodextrinNew
    38National Food Safety Standard Food Additive – α-CyclodextrinNew
    39National Food Safety Standard Food Additive – sodium gluconateNew
    40National Food Safety Standard Food Additive – L-ThreonineNew
    41National Food Safety Standard Food Additive – DL-AlanineNew
    42National Food Safety Standard Food Additive –mulberry redNew
    43National Food Safety Standard Food Additive – orange yellowNew

    Some are newly drafted national standards; the rest are revision to currently effective versions. Major changes to food additives’ standards are test methods of contaminants. Notably, GMP of food for special medical purposes (consultation draft) made several changes to GB 29923-2013, including definition of FSMP, application scope of Cronobacterspp. criteria, product contamination risk control, definition of food contact water, statement about salmonella and sakazaki bacillus.[2]

    All the above draft texts are accessible on National Food Safety Standard Management System.

    4 Revision Notes to 4 Food Additive Standards

    Food additiveInvolved standardRevised itemsHyperlink
    BeewaxGB 1886.87-2015Physiochemical index, result calculation, analysis stepsDownload
    Microcrystalline celluloseGB 1886.103-2015Result calculationDownload
    CarrageenanGB 1886.169-2016Application scope of the standard, microorganism indexDownload
    AspartameGB1886.47-2016Formic acid, result calculation, etc.Download

    If you need English version of these consultation drafts and notes, please email to ChemLinked for translation service.

    Reference Link

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