As revealed by the NHC Notice No. 2020-7 [1] issued on Oct. 13, 2020, China announced the release of 42 national food safety standards (compulsory GB standards). The release includes the update of 8 standards, the formulation of 30 new standards, and the revision of 4 standards.
In terms of types, the 42 national standards can be divided into:
32 standards for food additives
5 determination methods (including one for food contact material)
2 food microbiological examination methods
2 for experiments
1 for logistics.
Except for the four revised standards, which came into effect on Sept. 11, 2020, others will be effective on Mar. 11, 2021. The details are listed below.
32 GB standards for food additives
Small revision of 4 standards (Effective date: Sept. 11, 2020)
Serial No. | GB standards | Revised items |
1 | GB 30612-2014 National Food Safety Standard Food Additive Polydimethylsiloxane and Its Emulsions | Changed the test method of lead into “GB 5009.75” and the test method of arsenic into “GB 5009.76,” etc. |
2 | The calculation formula in Appendix A.7.4 was changed into: | |
3 | GB 1886.181-2016 National Food Safety Standard Food Additive Monascorubrin | Changed “add 1 mL ammonia water and 1 mL acetic acid” into “add 1 mL ammonia water and 1 mL acetone” regulated in A.2.1.2 |
4 | GB 1886.182-2016 National Food Safety Standard Food Additive Isomaltulose | Changed the test method specified in Table 2 from “GB 5009.3 Direct drying method” into “GB 5009.3 Vacuum drying method.” |
Update of 7 standards (Effective date: Mar. 11, 2021)
Serial No. | Current GB standards | Updated GB standards |
1 | GB 30616-2020 National Food Safety Standard Food Flavorings | |
2 | GB 29938-2013 National Food Safety Standard General Rules for Flavorings | GB 29938-2020 National Food Safety Standard General Rules for Flavorings |
3 | GB 29201-2012 National Food Safety Standard Food Additive Ammonia | GB 29201-2020 National Food Safety Standard Food Additive Ammonia and Liquid Nitrogen |
4 | GB 25576-2010 National Food Safety Standard Food Additive Silicon Dioxide | GB 25576-2020 National Food Safety Standard Food Additive Silicon Dioxide |
5 | GB 22216-2020 Food additive Hydrogen Peroxide | |
6 | GB 7657-2020 Food additive Glucono delta-lactone | |
7 | GB 1886.4-2015 National Food Safety Standard Food Additive Sodium Hexametaphosphate | GB 1886.4-2020 National Food Safety Standard Food Additive Sodium Hexametaphosphate |
Formulation of 21 new GB standards (Effective date: Mar. 11, 2021)
Serial No. | Subcategories | GB standards |
1 | Food Additive
| GB 1886.304-2020 National Food Safety Standard Food Additive Phosphoric Acid (Wet Process) |
2 | GB 1886.305-2020 D-Xylose | |
3 | GB 1886.306-2020 Monosodium Glutamate | |
4 | GB 1886.307-2020 Potassium Copper Chlorophyllin | |
5 | GB 1886.308-2020 Calcium Alginate | |
6 | GB 1886.309-2020 Spirulina Blue | |
7 | GB 1886.310-2020 Rose Laevigata Michx Brown | |
8 | GB 1886.311-2020 Black Currant Red | |
9 | GB 1886.312-2020 Chitin | |
10 | GB 1886.313-2020 Diphenyl Ether (Diphenyl Oxide) | |
11 | GB 1886.314-2020 Calcium Disodium Ethylene-diamine-tetra-acetate | |
12 | Nutritional fortifier | GB 1903.42-2020 National Food Safety Standard Nutritional Fortifier Inositol (Cyclohexanhexol) |
13 | GB 1903.43-2020 Cyanocobalamin | |
14 | GB 1903.44-2020 Hydroxocobalamin | |
15 | GB 1903.45-2020 Nicotinamide | |
16 | GB 1903.46-2020 Ferrous Fumarate | |
17 | GB 1903.47-2020 Ferrous Lactate | |
18 | GB 1903.48-2020 Magnesium Hydrogen Phosphate | |
19 | GB 1903.49-2020 Zinc Citrate | |
20 | GB 1903.50-2020 Cholecalciferol (Vitamin D3) | |
21 | GB 1903.51-2020 Sodium Iodide |
To find more requirements for using the food additives above, please check ChemLinked’s Food Additive Database [2].
Others (Effective date: Mar. 11, 2021)
Serial No. | Type | GB Standards | Status |
1 | Determination methods | GB 5009.267-2020 National Food Safety Standard Determination of Iodine in Food | Updated (in place of GB 5009.267-2016) |
2 | GB 5009.280-2020 National Food Safety Standard Determination of 4-Hexylresorcinol Residue in Food | A formulation based on SN/T 3641-2013 | |
3 | GB 5009.281-2020 National Food Safety Standard Determination of Cinnamaldehyde Residue in Food | Formulation | |
4 | GB 5009.282-2020 National Food Safety Standard Determination of 1-Methylimidazole, 2-Methylimidazole and 4-Methylimidazole in Food | ||
5 | GB 31604.50-2020 National Food Safety Standard Food Contact Materials and Articles Determination of Migration Amount of Nonyl Phenol | ||
6 | Food Microbiological Examination | GB 4789.44-2020 National Food Safety Standard Food Microbiological Examination for Vibrio Vulnificus | |
7 | GB 4789.29-2020 National Food Safety Standard Food Microbiological Examination for Burkholderia Gladioli (Pseudomonas cocovenenans subsp. farinofermentans) | ||
8 | Experiment methods | GB 15193.28-2020 National Food Safety Standard Experiment Method of in Vitro Mammalian Cell Micronucleus | |
9 | GB 15193.29-2020 National Food Safety Standard Extended One-generation Reproductive Toxicity Study | ||
10 | Logistics | GB 31605-2020 National Food Safety Standard Hygiene Requirements for Food Cold Chain Logistics |
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