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On Oct. 25th, 2021, China opens 34 national food safety standards for public feedback, including the revisions to “GB 4806.11-2016 National Food Safety Standard Rubber Materials and Articles in Contact with Foodstuffs” and “GB 4806.7-2016 National Food Safety Standard Plastic Materials and Articles in Contact with Foodstuffs”. Compared to the 2016 version of these two standards, the two consultation drafts mainly amend the application scope, definition, technique requirements, requirements for immigration test and labeling requirements.
Any feedback shall be submitted to China’s Management & Information System of National Food Safety Standards prior to November 20, 2021.
A full list of 34 consultation drafts is detailed below.
No. | Name | Formulation/Revision |
Requirements for Food-Related Products | ||
1 | Rubber Materials and Articles in Contact with Foodstuffs | Revision |
2 | Plastic Materials and Articles in Contact with Foodstuffs | Revision |
3 | Disinfectant | Revision |
4 | Adhesives Using in Food Contact Materials and Articles | Formulation |
Determination Methods & General Rules for Food Contact Materials and Articles | ||
5 | Determination of Fluorescent Substances in Paper, Paperboard and Paper Products | Revision |
6 | Determination of Phthalate and Its Migration Amount | Revision |
7 | Determination of the Migration Amount of 9 Antioxidants | Formulation |
8 | Determination of Multi-elements and Their Migration Amount | Formulation |
9 | Determination of the Migration Amount of Isothiazolinones | Formulation |
10 | General Rules for the Validation of Analytical Methods for Food Contact Materials and Products | Formulation |
Manufacturing Practices for Special Food | ||
11 | Good Manufacturing Practice for Formula for Infants and Young Children | Revision |
12 | Good Manufacturing Practice for Foods for Special Medical Purposes | Revision |
Hygienic Practices for Meat Products | ||
13 | Hygienic Practice for the Processing of Prepared Meat Products | Formulation |
14 | Hygienic Practice for the Processing of Livestock and Poultry By-Products | Formulation |
Rules for Microorganisms | ||
15 | Quality Requirements for Culture Medium and Reagent for Microbiological Examination | Revision |
16 | General Rules for the Validation of Microbiological Test Methods | Formulation |
Determination Methods for Foods | ||
17 | Determination of Toxic Equivalent for Dioxin and Its Analogue in Food | Revision |
18 | Determination of Biotin in Food | Revision |
19 | Determination of Vitamin A and Vitamin E in Food | Revision |
20 | Determination of Vitamin D in Food | Revision |
21 | Determination of Dietary Fibers in Food | Revision |
22 | Determination of Fructose, Glucose, Sucrose, Maltose, and Lactose in Food | Revision |
23 | Determination of Peroxide Value in Food | Revision |
24 | Determination of Cadmium in Food | Revision |
25 | Determination of Chromium in Food | Revision |
26 | Determination of N-nitrosamines in Food | Revision |
27 | Determination of Starch in Food | Revision |
28 | Determination of Sucralose (Splenda) in Food | Revision |
29 | Determination of Ethanol Concentration in Alcohol and Edible Alcohol | Revision |
30 | Determination of Lactoferrin in Food | Formulation |
31 | Determination of Casein Phosphopeptides in Food | Formulation |
32 | Determination of Chlorate and Perchlorate in Food | Formulation |
33 | Determination of Molybdenum in Food | Formulation |
34 | General Rules for the Validation of Chemical Analytical Methods | Formulation |
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