CFSA Unveils 27 National Food Safety Standards

27 National food safety standards newly released

Interpretation of Main Standards

• National Food Safety Standard – Plant Oil

GB 2716-2018 is the integrated version of GB 2716-2005 and GB 7102.1-2003. Main updates are:

1. Acid value: It specifies the acid values of different plant oils respectively;

2. Solvent residue: It revises the solvent residue index for cooking plant oil (blended cooking oil) downwards to≤20 mg/kg. Acceptable residue levels for pressed oils have been removed meaning oils must not test positive for any residues.  Requirements for base plant oil have been removed.

3. Naming & labeling: It requires blended edible plant oil products shall be named “blended edible plant oil”, and their labels shall contain the proportions of different oils in the following forms

a. Soy bean oil (50g/100g), corn oil (30g/100g), colza oil (20g/100g);

b. Soy bean oil (50%), corn oil (30%), colza oil (20%);

c. The ratio of soy bean oil, corn oil, colza oil is 5：3：2.

It allows ±10% deviation in the labeling of edible oils that only count for less than 5% of the product, and ±5% deviation in the labeling of those counting for more than 5%.

At present, the labeling many blended plant oil products on the market lacks information on proportion of different oils. Manufacturers who mark out the proportion even take the chance to make it a selling point. The first national standard for plant oil will come into effect in Dec. this year, signaling an era of transparent information on the make-up of blended plant oils.

• National Food Safety Standards for Soy Sauce, Vinegar and composite condiment

GB 2717-2018 (standard for soy sauce) and GB 2719-2018 (standard for vinegar) are formulated based on GB 2717-2003 Hygienic Standard for Soy Sauce and GB 2719-2003 Hygienic Standard for Vinegar. It is applicable to traditional brewed soy sauce only.

Blended soy sauce is included in composite condiment and is regulated by GB 31644-2018 (standard for composite condiment).

• Other Standards

GB 8537-2018 (standard for natural mineral drinking water) is the revision of GB 8537-2008. It amends requirements for ingredients, sensory requirements, restriction indexes and microorganism index etc.

GB 25595-2018 (standard for lactose) is the revision of GB 25595-2010. It repeals the PH index in the original version and improves the definition of lactose.

GB 31645-2018 (standard for collagen peptides) is a new standard applicable to collagen peptides used in food processing.