On February 13, 2023, the Department of Food Safety Standards, Risk Surveillance and Assessment under China National Health Commission (NHC) released the exposure drafts of 38 national food safety standards, which include 12 newly established standards, 21 newly revised standards, and 5 amendment sheets. These drafts mainly cover standards for contaminant limits, food products, nutritional fortification substance, foods for special dietary use, food additives and food-related products. All drafts are available for public comments prior to March 20, 2023.
12 Newly Established GB Standard drafts
21 newly revised standard drafts
5 proposed amendment sheets
S/N | Title |
1 | |
2 | GB 9685-2016 Standard for the Uses of Additives in Food Contact Materials and Articles |
3 | |
4 | |
5 | GB 5009.111-2016 Determination of Deoxynivalenol and Its Acetyl Derivatives in Foods |
Noteworthy GB Standards
Find more details in articles analyzing important GB standard drafts
a. Fermented Alcoholic Drink: China Consults on GB 2758 National Standards for Fermented Alcoholic Drink and Their Integrated Alcoholic Beverage Thereof, Affecting Beer, Wine and Fruit Wine
c. Complementary baby food: China to Revise the GB Standards for Complementary Baby Food
d. FSMP for infants: China to Revise GB 25596 General Rules of Infant Formula for Special Medical Purposes
e. Bacterial cultures: China Consults on Procedures for Evaluating the Safety of Bacterial Cultures for Food Use
Proposed GB standard for maximum levels of nitrite in foods
This drafted standard is developed as a replacement of Part 4.8 Nitrite of GB 2762-2022 Maximum Levels of Contaminants in Foods. Compared with current requirements for nitrite limits, the draft revises the nitrite limit for packaged drinking water (except drinking natural mineral water) from 0.005 mg/L to 0.1 mg/L. Besides, it establishes the nitrite limit for edible bird's nest as 30 mg/kg.
Draft amendment to GB standard for jelly
The authority drafts an amendment sheet for GB 19299-2015 Jelly in which the definition for jelly is expanded. The new definition includes more common raw materials such as starch sugar and egg products. Jelly products must be added with two or more raw materials to avoid jelly containing only water and food additives. In addition to the raw materials listed in definition, it is allowed to use other food raw materials conforming to food safety standards, such as coffee powder.
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