Japan Revises Important Food Regulations

Takehome:

• Japan revised the regulations on concentrated skimmed milk, fresh fish and oysters, frozen foods, and sparkling wine.

On Jun. 8, 2016, the Ministry of Health, Labor and Welfare of Japan (MHLW) announced the revision of “Specifications for Food and Food Additives” and “Standards for Dairy and Dairy Products”, which took effect on the day of announcement.

Major changes to these two regulations are:

• The quality standard, processing condition, sterilization requirements and storage method of concentrated skimmed milk have been changed, and a grace period of 6 months has been given for the revision of processing condition and sterilization requirements.
• The stipulations on fresh fish and oysters and frozen foods have been revised, and carbon dioxide has been approved to be used for processing of fresh fish and oysters as the pH modifier of sodium hypochlorite, but should not be added in fresh fish or oysters directly.
• The limit of zinc sulfate used in sparkling wine has been amended.

Reference links

• MHLW 0608 (No. 1) Announcement
• MHLW 0608 (No. 4) Announcement