MOH Releases National Food Safety Standards Projects in 2012

China MOH has released 82 national food safety standards projects in 2012. Responsible units in charge of the certain project should achieve the task before deadline. The enactment or revise of national food safety standards will further promote food safety in China.

China MOH has conducted a public consultation on project proposals of national food safety standards. According to the feedback information and the main focus areas of enactment or revision of national food safety standards, MOH released Announcement No.512 about details of national food safety standards projects in 2012.

The responsible units listed below for certain task of enactment or revision of national food safety standards should fill in the project entrustment agreement and submit it to the national food safety standard review committee Secretariat before 10 June 2012. If not, it would be regarded as a voluntary abandonment.

The responsible unit and the person in charge should ensure the project quality and progress, and complete the task before 30 June 2013. If not, there would be a corresponding punishment.

The national food safety standards projects in 2012 comprise of 5 parts, including the Basic Standards, Food Products, Food Additives, Specifications of Production and Operation and Inspection Methods, which accounting for 82 projects in total.

National food safety standards projects in 2012

No.	Project	Enactment/Revision	Responsible Unit
Basic Standards
1	Microbiological Limit in Ready-to-eat Food for Catering	Enactment	Beijing Health Inspection Authority, Xi’an City Institute for Food and Drug Control, Jiangsu Health Inspection Authority
2	Concentration Limit of Radionuclide in food	Revision	Institute of Radiation Medicine Chinese Academy of Medical Science
3	Health standards for Additives of Food Containers Packaging Materials	Revision	China National Center for Food Safety Risk Assessment
Food Products
4	Honey	Revision	Fujian Center for Disease Control & Prevention, Zhejiang University
5	Common Criteria of Health (Functional) Food	Revision	Beijing Center for Disease Control & Prevention
6	Edible Vegetable Blend Oil	Enactment	Standards & Quality Center of the State Administration of Grain, Academy of State Administration of Grain
Food Additives
7	Polyoxyethylene Polyoxypropylene	Enactment	Technology Center of Guangdong Entry-Exit Inspection and Quarantine Bureau
8	n-hexane	Enactment	China National Research Institute of Food & Fermentation Industries
9	Magnesium silicate	Enactment	China National Research Institute of Food & Fermentation Industries
10	Active carbon	Enactment	China National Research Institute of Food & Fermentation Industries
11	Bentonite	Enactment	China National Research Institute of Food & Fermentation Industries
12	Polyglycerol ester of polylinoleic acid	Enactment	China National Research Institute of Food & Fermentation Industries
13	Tartaric acid	Enactment	China National Research Institute of Food & Fermentation Industries
14	Pd	Enactment	CNOOC Tianjin Chemical Research & Design Institute
15	Kaoline	Enactment	CNOOC Tianjin Chemical Research & Design Institute
16	Polyacrylamide	Enactment	CNOOC Tianjin Chemical Research & Design Institute
17	Calcium phosphate	Enactment	CNOOC Tianjin Chemical Research & Design Institute
18	Ammonium chloride	Enactment	CNOOC Tianjin Chemical Research & Design Institute
19	Ni	Enactment	CNOOC Tianjin Chemical Research & Design Institute
20	Hydrogen	Enactment	CNOOC Tianjin Chemical Research & Design Institute
21	Perlite	Enactment	CNOOC Tianjin Chemical Research & Design Institute
22	Polyvinyl alcohol	Enactment	CNOOC Tianjin Chemical Research & Design Institute
23	1-butanol	Enactment	Sinopec Group Beijing Chemical Academy
24	Solvent No.6	Enactment	Sinopec Group Beijing Chemical Academy
25	Propane	Enactment	Sinopec Group Beijing Chemical Academy
26	n-butane	Enactment	Sinopec Group Beijing Chemical Academy
27	Petroleum ether	Enactment	Sinopec Group Beijing Chemical Academy
28	Diethyl ether	Enactment	Sinopec Group Beijing Chemical Academy
29	Adipic acid	Enactment	Sinopec Group Beijing Chemical Academy
30	Arhat fruit extract	Enactment	Technology Center of Guangxi Entry-Exit Inspection and Quarantine Bureau
31	Dimethicone and emulsion	Enactment	Sichuan Center for Disease Control & Prevention, Shanghai Food Production Administration
32	Insoluble polyvinylypyrrolisone	Enactment	Technology Center of HeBei Entry-Exit Inspection and Quarantine Bureau
33	Higher alcohol fatty acid ester complex	Enactment	China Food Additives & Ingredients Association
34	Immobilized tannins	Enactment	China Food Additives & Ingredients Association
35	Polyoxypropylene glycerol ether	Enactment	China Food Additives & Ingredients Association
36	Polyoxypropylene oxyethylene glycol ether	Enactment	China Food Additives & Ingredients Association
37	Sucrose polyoxypropylene ester	Enactment	China Food Additives & Ingredients Association
38	Saffower Yellower	Enactment	China Food Additives & Ingredients Association
39	Curcumin	Enactment	Shanghai Food Production Administration, China Food Additives & Ingredients Association
40	Polystyrene	Enactment	Zhejiang Entry-Exit Inspection and Quarantine Bureau
41	Mineral oil	Enactment	Xi’an Oils & Fats Research & Design Institute State Administration of Grain Reserve of China, Standards & Quality Center of the State Administration of Grain
42	L-Cysteine monohydrochloride	Enactment	China Biotech Fermentation Industry Association
43	Galactomannan	Enactment	China Biotech Fermentation Industry Association
44	Tripotassium glycyrrhi-mate	Enactment	Technology Center of Tianjin Entry-Exit Inspection and Quarantine Bureau
45	Funoran	Enactment	Jiangsu Health Inspection Authority
46	Polyethylene glycol	Enactment	National Institutes for Food and Drug Control, Shanghai Food Production Administration
47	Chinese honey	Enactment	Technology Center of Tianjin Entry-Exit Inspection and Quarantine Bureau
48	Calcium disodium EDTA	Enactment	Jiangsu Health Inspection Authority
49	Aspartame-acesulfame salt	Enactment	Technology Center of Inner Mongolia Entry-Exit Inspection and Quarantine Bureau
Practice of Production and Operation
50	Hygienic Practice of Meat Production	Revision	Circulation Industry Center of Ministry of Commerce, Heilongjiang Health Inspection Authority, Shandong Entry-Exit Inspection and Quarantine Bureau
51	Hygienic Practice of Soy Sauce	Revision	Jiangsu Provincial Center for Disease Prevention and Control, Guangdong Health Inspection Authority, China Condiment Industry Association, Shanghai Food Production Administration
52	Hygienic Practice of Fast Frozen Food	Enactment	China National Center for Food Safety Risk Assessment, Chinese Institute of Food Science and Technology
53	Hygienic Practice of Packing Drinking Water	Revision	China Beverage Industry Association, China National Health Association, Liaoning Health Inspection Authority, Guangdong Health Inspection Authority
54	Hygienic Practice of Spices in Thermal Processing of Foods	Enactment	Chinese Institutes of Food Science and Technology, Beijing Technology and Business University, Shanghai Research Institute of Fragrance & Flavor Industry
55	Health (Functional) Food Good Manufacturing Practice	Revision	Guangdong Food AND Drug Administration

This chart only includes 55 national food safety standards projects of Basic Standards, Food Products, Food Additives and Practice of Production and Operation.