On Feb. 8, 2021, China National Health Commission opened 26 national food safety standards for public feedback, and any comments should be submitted via the official website before March. 31, 2021. The standards under consultation include three food product standards, nine food nutritional fortification substance standards, three microorganism test methods, nine physical and chemical test methods, and two good manufacturing practice standards. The following table lists part of them:
Standard title | Standard type |
Determination of Lactic Acid Bacteria | Microorganism test method |
Safety Evaluation Procedure of Bacteria Used in Foods | Microorganism test method |
Determination of Synthetic Colorant in Foods | Physical and chemical test method |
Determination of the Migration of Bisphenol S and Bisphenol F in Food Contact Material and its products | Physical and chemical test method |
Food Nutritional Fortification Substance L-Carnitine Tartrate | Food nutritional fortification substance standard |
Food Nutritional Fortification Substance Ferrous Citrate | Food nutritional fortification substance standard |
Bacterial Preparation Used in Food Processing | Food product standard |
Good Manufacturing Practice for Formula for Infants and Young Children | Manufacturing practice Standard |
Good Manufacturing Practice for Infant Formula
This draft will replace GB 23790-2010 Good Manufacturing Practice for Powdered Formulae for Infants and Young Children, which specifies the production requirements of infant formula, such as the plant and workshop, equipment and facility, hygiene management and food safety control. Compared with the current version, the draft adds the technical requirements of sterilization equipment and revises the controlling requirements of operational standard in IF milk powder cleaning work area.
This standard was opened for public feedback for the second time and the first draft was released at the end of 2019 (click here for CL news). In the latest version, corresponding requirements of liquid infant formula are added.
Safety Evaluation Procedure of Bacteria Used in Foods
The Safety Evaluation Procedure of Bacteria Used in Foods applies to the safety evaluation of bacteria intended to be used in foods, food additives, new food raw materials, and health food. It stipulates the basic requirements for the microbiological strains to be evaluated and the safety evaluation methods, such as whole genome sequencing, animal pathogenicity test, drug tolerance test, toxin production test, etc.
Currently there is no standard for the safety evaluation of bacteria used in foods in China. This standard under consultation is expected to fill the regulatory gap.
GB Standard for FCM Decolorization Test
The draft revision of GB 31604.7 on decolorization test for food contact material and its product mainly revises the following four aspects:
Application scope: since the test method is not applicable for white colorant products, the draft revision excludes products added with white colorant only from the application scope.
Wiping reagent: reagent used to wet the degreasing cotton in the wipe test is newly specified as food stimulant, when plant oil is chosen as the food stimulant, liquid coconut oil should be used.
Analytical procedure: the analytical procedure is further refined, in particular, the wiping strength range and the practice method is stipulated to eliminate the impact on test results caused by the strength differences.
Determination of results: color atlas is introduced for the determination of results instead of observation.
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