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Food labeling intuitively provides consumers and regulators with product and consumption information, so its accuracy and scientific nature are unusually sensitive and important. At the same time, food labeling involves a wide range of content and requirements, has a strong professionalism and regulations, accurate understanding and mastery of the difficulty is very large, has become a challenge that producers, operators and consumers must face.
<h1 style="text-align: left;">01, the basis for label review of prepackaged food</h1>
The review basis for prepackaged food labeling includes normative documents such as laws and regulations, departmental rules, departmental announcements, etc., and relevant standards.
1.1 National Law
There are mainly the Food Safety Law, such as Article 34 of which prohibits the sale of unlabeled prepackaged foods and food additives; Article 67 provides for label labeling; Article 69 requires conspicuous labeling of genetically modified foods; Article 78 stipulates the content and claims of health food labels; article 97 requires Chinese labels for imported foods and food additives. In addition, there are also the "Product Quality Law", such as article 27 on packaging labeling, article 18 of the "Advertising Law" on the content of health food advertising, and the "Import and Export Commodity Inspection Law".
1.2 Sectoral Regulations
For example, the Regulations on the Implementation of the Food Safety Law of the People's Republic of China, such as the provisions of Article 33 on the conspicuous labeling of genetically modified foods, the relevant provisions on labeling in Articles 39 and 68, etc., and the Regulations on the Implementation of the Law of the People's Republic of China on the Inspection of Import and Export Commodities.
1.3 Management Measures
There are "Measures for the Supervision and Administration of Labeling Inspection of Import and Export Prepackaged Foods", "Provisions on the Administration of Food Labeling", "Measures for the Administration of Health Food", "Measures for the Administration of Certification of Organic Products", "Measures for the Administration of Prohibition of Food Dosing", "Measures for the Supervision and Administration of the Measurement of Quantitative packaging Commodities", and "Measures for the Administration of the Labeling of Agricultural Genetically Modified Organisms".
1.4 Departmental announcements and replies
(1) Announcements issued by the Health and Family Planning Commission, such as Announcement No. 4 of 2019 "Announcement on 19 Kinds of "Three New Foods" Such as Soluble Soybean Polysaccharides"; And Announcement No. 10 of 2018 "Announcement on Two New Food Raw Materials Such as Black Fruit Glandular RibBerry".
(2) Announcements of the State Administration for Market Regulation, such as Announcement No. 29 of 2019 on the Announcement of the State Administration for Market Regulation on The Issuance, such as Announcement No. 29 of 2019 (No. 23 of 2018) Interpretation of Relevant Issues, etc.
(3) Announcements of the General Administration of Customs, such as the Announcement of the General Administration of Customs [2019] No. 70 "Announcement on Matters Related to the Supervision and Administration of The Inspection and Administration of Import and Export Prepackaged Food Labels".
1.5 Standard aspect
For example, GB7718-2011 "General Principles of Prepackaged Food Labeling" and its Q&A version, implementation guide, GB28050-2011 "General Principles of Prepackaged Food Nutrition Labeling" and its Q&A version, GB13432-2013 "Prepackaged Special Dietary Food Labeling" and its Q&A version, GB2760-2014 "General Principles of Food Additives" and its additions, GB14880-2012 "Standards for the Use of Food Nutrition Enhancers", GB29924-2013 "Food Nutrition Enhancer Use Standards", GB29924-2013 "Food Additives" General Principles for the Labeling of Food Additives and product standards.
Next, we explain in accordance with the provisions in the relevant standards, combined with the special requirements in the national product standards, for the problems that often occur in the prepackaged food labels, analyze them one by one, and make special explanations for the special requirements for the labels in the product standards, hoping to promote food enterprises to further improve the quality of prepackaged food labels and provide a more powerful guarantee for the healthy development of the food industry.
<h1>02. Problems and precautions in product name marking</h1>
2.1. Only traditional chinese characters are used, standard fonts are not used correctly
2.2. True attributes are not indicated
The food label only has the name of the food customized by the enterprise or the country of origin, which cannot reflect the true attributes and characteristics of the food. For example, spicy noodles are actually a kind of noodle products, but many similar products are labeled with the name of "XX spicy strips", which does not reflect the true attributes of spicy strips, and the correct labeling should be "XX spicy strips; noodle products are widely Japanese ramen, China's noodle products only have national standards for noodles and instant noodles, ramen noodles are not national standards, so you can't use ramen as a product name; orange-flavored drinks are only marked with "orange juice" on the label, and do not use the same font next to orange juice to mark the "flavor drinks" that reflect the attributes of the product. To illustrate, such food names make it easy for consumers to think of the product as juice.
Regional common names are difficult for most consumers to understand. For example, "grilled gravy", there is no grilled meat in the ingredients, it is the sauce dipped in the roast meat when eating, so it is required to be changed to "sauce" and indicate the use of roast meat. For example, "Shacha sauce" is more familiar to people in the southern region, but few people in other regions understand its meaning, so it should be marked as a sauce after the name of the food.
Foreign transliteration, the name is not standardized. Such as pizza, pie, cheese, creak, jilian, cherry, etc., although such names have been applied in the field of food, some people can understand its attributes, but according to the standard should be marked with a special name that indicates the true attributes of food. That is, pizza should be baked pies, pies should be pies, cheese should be cheese or cheese, creaks should be biscuits, cream should be cream, cherries should be cherries, etc. In addition, the "Xo" marked in the foreign wine should be marked as "brandy", because "Xo" is a sign of the shelf life and maturity of the brandy, not the name of the food.
The name of the food is unknown. For example, if the product is named "Fountain of Life", consumers cannot judge which product it is based on the product name, (it is actually a mineral concentrated water).
2.3. The product name does not meet the requirements of the standard
For example, the name of the food is "canned mushrooms", which does not meet the requirements of the standard GB/T 14151-2006 "Canned Mushrooms" 8.1.1, the terms require that the morphological characteristics of the mushrooms should be taken as part of the product name or marked after the product name, so it is not standardized to only mark "canned mushrooms "canned mushrooms (whole mushrooms)", "canned mushrooms" "canned mushrooms", "canned mushrooms", "canned mushrooms", "canned mushrooms", "canned mushrooms", etc.
2.4. The name of the food does not match the ingredient list
For example, the name of the food is "mango candy", there is a mango pattern in the label, but there is no mango in the ingredient list; the drink labeled "peach drink" does not have any peach ingredients in the ingredient list of its food label, but only adds the flavor of the peach, so the name of the drink food should be marked as "peach flavored drink"; if the name of the food is light condensed milk, but white sugar is added to the ingredient list; the food name is honey cake, but there is no honey in the ingredient list, if no honey is added during the production process, The product name is "taro cake", but there is no taro in the ingredients, which does not meet the provisions of GB 7718-2011 4.1.2.1; for example, a drink called "honey green tea" commonly used in life, it is not found from the ingredient list on the product packaging that uses honey ingredients, but the product name contains the word honey, resulting in consumers subconsciously believing that the drink contains honey ingredients.
2.5. Incorrect food name attributes
For example, for a product called "brewing aged vinegar", the ingredients are not the grain used in the definition of brewing vinegar, but the edible acetic acid, and the ingredients of the ingredient list can know that the product should be prepared vinegar. The soy sauce label does not indicate "brewed soy sauce" or "prepared soy sauce" and "directly accompanied by meals" or "used for cooking".
2.6. Suggestive Misleading
Use font size, color difference, graphics, symbols, and suggestive language to mislead consumers into misleading the purchased product with another product with similar attributes. For example, for example, the font of "orange juice drink" and "beverage" is significantly smaller than that of "orange juice"; the name of edible blended oil is marked with "physical pressing", but it is marked "leaching" in the production process, and a food label appears at the same time with 2 different production processes; for example, the labeling of "green food" and "organic food" on the food label is also prone to misleading concepts.
2.7. There are specific requirements for some specific categories of food in the national standard
(1) Pasteurized milk: The position of the product name should be close to the product name on the main display surface of the product packaging, and the Chinese characters that are not less than the font size and the font height is not less than one-fifth of the height of the main display surface are marked with "fresh cow (sheep) milk" or "fresh cow (sheep) milk", and the UHT sterilized milk that is only based on raw cow (sheep) milk should be marked with "pure cow (sheep) milk" or "pure cow (sheep) milk", and the location and font requirements are the same as pasteurized milk.
(2) Fruit and vegetable juice beverages: Fruit juices with added sugar should be clearly marked with the word "added sugar" in the vicinity of "XX juice" (product name).
(3) The name and net content of packaged drinking water (except for drinking natural mineral water) must be in the same field of view; products processed by distillation method can use the name of "distilled water", and products processed by other methods shall not use the name of "distilled water"; when using "new name", "peculiar name", "brand name" or "trademark name", after the product name, it is necessary to use eye-catching words to indicate "drinking pure water".
(4) Wine: The product name should be named according to the prescribed name, paying attention to whether the type of product meets its sugar content.
(5) Jelly: should be marked with a classification name, fruity type, juice type, pulp type, milk type, other types; when the product uses the name of "pudding", it should also be marked with "milky jelly".
<h1>03. The problems and precautions indicated in the ingredient list in the label</h1>
3.1. Basic Requirements
(1) Food with a single ingredient is not marked with an ingredient list. For example, daily rice, drinking water, etc.
(2) The name of the ingredient is not standardized. For example, the correct names of the incorrect labels "salt" sugar, "soy sauce", "chicken essence" oil" and "fresh eggs" are "edible salt" white sugar", "brewing soy sauce", "chicken essence seasoning", "vegetable oil" and "fresh eggs".
(3) Errors in the labeling of food additives. Food additives do not have standard generic names, and colloquial colloquials are used to indicate or label typos. For example, "sodium dehydroacetate" is marked as "sodium dehydroacetate", "sodium bicarbonate" is marked as "baking soda", and "sodium benzoate" is marked as "stupid sodium carboxylate". For example, acesulfame potassium uses what is commonly known as "AK sugar"; "abbass sweet (containing phenylalanine)" is only labeled "abbass sweet"; red yeast powder should be labeled as "red yeast rice" or "red yeast red"; the general term of food additives cannot be used, and it must be clear that it is a certain additive. For example, only the functional names such as "enzyme preparations, emulsifiers, modifiers" are not specified without specific additive names; some foods deliberately do not indicate the food additives used in processing that play a role in the final product in order to attract consumers with the concept of "zero addition of food additives". Exceed the scope of labeling, the use of food additives. For example, "sodium saccharin" is added to the "flavored beverage".
(4) The order of batch labeling is wrong. For example, according to gb7718-2011 requirements: various ingredients (more than 2% ingredients), should be arranged one by one in the order of decreasing amounts added when manufacturing or processing food, but the ingredient list of liquid beverages ignores the main ingredient of "drinking water" and places it after white sugar.
(5) Lack of quantitative labeling. Gb7718-2011 standard stipulates that "if the food label or food instructions particularly emphasize the addition or containing of one or more valuable and characteristic ingredients or ingredients, the amount of the emphasized ingredients or ingredients or the content in the finished product should be marked", for example, in milk-containing beverages, chia seeds are emphasized, but the chia seed content is not marked; for high-calcium biscuit foods, only the function of calcium supplementation is emphasized, but the calcium content is not quantitatively marked. For example, sugar-free beverages should be labeled with a sugar content of 0; "bread with grapes" emphasizing "grapes" on the label, in this case, it is necessary to indicate the content of the ingredients emphasized.
Special requirements for quantitative labeling in product standards: 1) Olive oil: trans fatty acid content should be labeled. 2) Brewing vinegar: the content of the total acid should be indicated, and the total acid content should be greater than or equal to 3.5g/100 mL. 3) Brewing soy sauce and preparing soy sauce: the content of amino acid nitrogen should be indicated. 4) Cider (except wine): the original juice content should be indicated, indicated by "XX%" in the ingredient list. 5) Jelly: Juice type jelly should be marked with the original juice content, and pulp jelly should be marked with pulp content.
(6) Composite ingredient requirements. For composite ingredients without national standards, the original ingredients of composite ingredients should be marked, and for composite ingredients with national standards, when the amount added is greater than or equal to 25% of the total amount of food, the original ingredients of composite ingredients should also be expanded. For example, lotus mooncake, the ingredients of lotus paste are no standard compound ingredients, and the amount of addition is more than 25%, the label should be for the composite ingredient lotus paste. For another example, the additive "super phosphorus", which is a composite additive, but the ingredient list is only written as baking powder or powder.
(7) The labeling of the ingredient list is untrue and inaccurate. For example, margarine used in food is labeled as cream in the ingredient list. Margarine is a hydrogenated vegetable oil, and cream is a dairy product, and the nutritional value of the two is different.
(8) Incorrect guide word. For example, the one that should be labeled "Ingredient" should be labeled "Raw Material". Only if the raw materials used in the processing process have been changed to other ingredients can "raw materials" or "raw materials and excipients" be used instead of "ingredients" and "ingredient lists".
(9) When the food contains edible packaging, the original ingredients are not marked in the ingredient list. For example, the ingredients in the packaging part of the egg roll in the ice cream of the egg roll are not indicated.
(10) The word "etc." cannot appear in the ingredient list, which means that there are still many ingredients that are not listed and are marked incorrectly.
3.2. Special requirements for ingredient lists in some product standards
(1) Edible rapeseed oil: no flavors or spices shall be added.
(2) Imported instant noodles: if equipped with seasonings, its ingredients should be audited in accordance with the requirements of the corresponding product standards, and if the raw materials involve animal-derived ingredients, they should be audited for animal-derived products prohibited from human borders in China, see the former General Administration of Quality Supervision, Inspection and Quarantine of the people and their products "List of Animals and Their Products Prohibited from Animal Disease Epidemic Countries and Regions".
(3) Wine: The ingredient list should be titled "Raw Materials and Accessories".
(4) Brandy: In addition to the water that has been volatilized during the production and processing process, the water added to the production and processing of distilled liquor such as brandy and its formulated wine should be marked in the ingredient list. The addition of "water" and "caramel color" in the raw materials and excipients of the product needs to be verified with the dealer and marked "XO. VSOP, VO, VS", the age of the wine needs to be confirmed.
3.3. There are also a number of areas that require special attention
(1) New food raw materials, to check the latest announcement at any time to determine whether it meets the name requirements.
(2) Additives, be sure to check the name, scope of use and amount of additives against GB 2760, and check the requirements for the use of special ingredients or additives in product standards.
(3) Nutritional fortifiers should meet the requirements of GB14880-2012. For example, calcium, in the ingredient list, must be expressed in the form of a certain compound, not simply "calcium".
(4) Medicine and food are of the same origin, and it is necessary to check the latest announcement requirements. For example: ginseng, which is required to be used under the age of 5 in the announcement, requires the production unit to provide relevant certification materials, otherwise it cannot be used.
(5) Dietary habits, in our country, new food raw materials must have 30 years of documentary records to be able to use, for example: in Russia has several years of history of birch sap.
(6) Organic certification, green food certification, must obtain the relevant certification certificate before the label can be attached.
(7) Health care functions must have the approval of the food and drug administration department in the catalogue of health food raw materials.
(8) Tablets, only tablet candy in China has relevant standards, other tablet products do not, but the first ingredient must be sugar to be able to be called tablet candy.
(9) Water, foreign countries can not list water as an ingredient, but Chinese label requirements listed. For example: soy sauce products, Taiwan is allowed not to label water in the ingredient list, but when imported into China, its label must be marked with water, otherwise the label is determined to be unqualified.
<h1>04. Problems and precautions for net content labeling</h1>
Net content irregularities are common in products:
(1) The net content is not marked on the same display surface as the name of the food.
(2) The unit of measurement is inaccurate. For example, curry powder, with a net content of 2 kg, kg is not the legal unit of measurement and should be marked in kilograms or kg.
(3) When the net content is greater than 1000 g or 1000 ml, the unit of measurement is kilogram (kg) or liter (L). For example, the net content is 0.35 L, or the net content unit of more than 1000 mL is marked as "mL".
(4) The net content height is incorrectly marked, and the requirements in Table 3 of Clause 4.1.5.6 are not strictly followed.
(5) There are multiple small packages of food in the large package should be marked with specifications at the same time. Foods containing solid and liquid two-phase substances and solid phase substances as the main ingredients should also be marked with the content of drainage (solids), such as the content of solids is not marked in canned food.
<h1 style="text-align: left;">05, problems and precautions for nutrition labeling</h1>
(1) The name or unit label of the nutrient ingredient is not standardized
For example, "energy" cannot be marked as "heat"; the unit of "energy" is marked as "KJ" or "kj", and the correct label should be "kJ" or "kJ". Fat is incorrectly labeled as "total fat" or "crude fat"; carbohydrates are labeled as "total carbohydrates".
(2) NRV% in the nutrition label is calculated incorrectly
(3) Core nutrients do not take the appropriate form to make them stand out
(4) Nutrition labels are not marked
1) Drinks with nutritional enhancers, the specific content of the nutrient and its daily nutrient intake reference value (NRV) are not marked on the nutrition label, for example, the vitamin C is added on the ingredient list, and it is also emphasized on the label that it is rich in vitamins, but the content of vitamin C per 100 ml and the NRV value are not marked on the nutrition label;
2) Drinks with hydride oils and fats are not labeled with trans fatty acid content on their nutrition labels. For example, milk tea drinks add phytocyte powder ingredients to the ingredient list standardly, but do not include the content of trans fatty acids under the nutrition label fat;
(5) The revision interval in the nutrition label is incorrect
For example, if the interval between the two revisions of "energy" and "sodium" is 1, and the interval between the three revisions of "carbohydrate", "fat" and "protein" is 0.1, the protein value is an integer;
(6) The "0" boundary value in the nutrition label is incorrect
(7) The reference value of nutrients is incorrectly marked
(8) The nutritional ingredients in the nutrition facts table are in the wrong order
(9) The title of the nutrition facts table is incorrectly marked, such as "points" written as "parts"
(10) Other errors in nutrition labels
After labeling other factors, the five core nutrient fonts are not bolded to make it easier for consumers to read; it is not the health food label that implies a health function, such as the words "slim", "clear heat and fire" and "improve memory" that are indicative of efficacy on the label.
When the food contains non-edible parts such as seeds and skins, such as peanuts, melon seeds, canned food, etc., the energy and nutrient content should be calculated and labeled for the edible parts. Enterprises may choose to label the nutritional ingredients marked "in terms of edible parts" in the nutrition ingredient list must comply with the provisions of the standard and cannot be replaced by other names.
When a large package contains several small packages, if the packaging is different varieties can indicate the average content of nutrients in the package, or separately label the nutritional content of each product, common information (such as project name) can be marked together.
When the same package contains a variety of independent contents or contains ingredients that can be added by the consumer at their discretion, such as seasoning packets, dipping sauce packets, etc., the average content of nutrients of all edible foods in the package can be marked, and the nutritional content of each food can also be marked separately.
(11) Some common nutritional ingredient list error examples and analysis
Next, we will give 3 examples of nutrition labels, you can first think about the answer.
Table 1 Nutritional ingredients are expressed in Example 1
In Table 1: Although the company labels trans fatty acids, but they are not core nutrients, the core nutrients and energy should be targeted to be displayed, so as to distinguish; in addition, trans fatty acids in the GB28050-2011 General Principles of Nutrition Labeling for Prepackaged Foods does not have a corresponding nutrient reference value, just indicate the content per 100 g, the nutritional reference value is written "0" is inappropriate.
Table 2 Nutritional ingredients indicate Example 2
The errors in Table 2 are the following 3: 1) The energy unit should be kJ, not KJ. 2) Nutrients are listed in the wrong order, carbohydrates should precede sodium and calcium; in addition, calcium is not a core nutrient, so the font of core nutrients should be accentuated to distinguish. 3) The percentage of energy nutrient reference value retains the number of bits wrong, the integer bit should be retained, and 3.2% should be changed to 3%.
The special instructions in Table 2 are as follows: 1) Fat retains one decimal place per 100 g content value. 2) The calculation result of carbohydrates is 4.5%, which can be used in the numerical revision rules specified in the "GB/T 8170 Numerical Revision Rules and The Representation and Determination of Limit Values", or it can be directly rounded, marked as 4% or 5%. 1.4.2 Nutrient content According to the "GB28050-2011 General Principles for Nutrition Labeling of Prepackaged Foods", when the value of a nutritional ingredient ≤ the "0" boundary value, the content should be marked as "0"; when using "part" as the unit of measurement, it should comply with the "0" boundary value per 100 g or 100 mL.
Table 3 Nutritional ingredients indicate Example 3
In Table 3, the "0" boundary value for carbohydrates is 0.5, and this nutrient composition table is expressed in terms of 20 g per serving, which should be converted to 2.0. In addition, if the percentage of nutrient reference value is calculated <0.5%, it is marked as "0%"; if the calculation result is ≥ 0.5% but <1%, it is marked as 1%, so the relevant labeling value is correct.
<h1 style="text-align: left;">06, problems and precautions for the names, addresses, and contact details of producers and operators</h1>
The vast majority of food producers display this information on product labels, and only a very small number of enterprises, the so-called "three noes" enterprises, do not indicate the details of the producer. Common questions and considerations are as follows:
(1) The producer information is not marked or the producer's name and address do not match the registration information.
(2) The origin of food is not clearly marked
(3) The contact information of the producer is not marked or the relevant contact information is incomplete and standardized. For example, on the food label, only a phone number is indicated, and there is no other contact information such as a website address or email address.
(4) The issue of origin and country of origin labeling, such as taiwan, Hong Kong, Macao three regions of food production need to be marked as the place of origin, Taiwan region of the export of mainland prepackaged food origin should be marked with one of the following two titles: Taiwan, Taiwan.
(5) Imported food to the domestic sub-packing or filling, its place of origin is China, such as imported barreled foreign wine to the domestic filling into glass bottle packaging, the glass bottle label on the country of origin should be marked as China.
(6) The standard requires that the place of origin is only marked to the prefecture-level city area, and some products are directly marked to the county-level city area. Although this marking method will not be misunderstood by consumers, it does not meet the requirements of the standard.
(7) It is strictly forbidden to import large packages of infant formula milk powder to the territory for distribution. Chinese labels for imported infant formula must be printed on the minimum sales package before entry and may not be affixed in the territory. If there is no Chinese label or Chinese label on the product packaging does not meet the relevant regulations of Our country, it will be returned or destroyed according to the unqualified product.
<h1>07. Problems and precautions for date indication</h1>
(1) Failure to label according to relevant national regulations, such as the shelf life of some fish products is 180 days, but the label of prepackaged food is marked with 10 months;
(2) False date marking of early-produced food;
(3) The shelf life of the food is not marked;
(4) The labeling is not clear. For example, labeling the production date and shelf life in an inconspicuous place such as the bottom of the bottle and the seal of the bag makes it difficult for consumers to find this information. Some food production dates are printed on the inner individual packaging, the outer packaging is a carton and sealed, can not be opened directly or through the outer packaging to identify the production date. Imported food, because some countries and regions do not require food labeling production date, only require labeling shelf life, some labeling methods are inconsistent with China's requirements, such as some provisions shelf life only need to be marked to month, or not in accordance with the year, month, day order, these are not in line with the requirements;
(5) The date label of the outer packaging of prepackaged food adopts the form of "seeing a certain part of the packaging", and when actually searching, it will be found that the date is missing or not printed in the indicated part;
(6) The date of production shall be marked by means of labeling;
(7) When the same packaging contains multiple single prepackaged foods marked with the production date and shelf life, the production date of the outer packaging does not indicate the production date of the earliest small packaged food in accordance with the requirements of the standard, or the shelf life indicated on the outer packaging is not calculated according to the shelf life of the single piece of food that expires at the earliest;
(8) According to the different seasons to mark the shelf life, it is difficult to determine the specific number of days. For example, some foods are marked as having a shelf life of 6 months in spring and winter, and a shelf life of 3 months in summer and autumn;
(9) The shelf life is inconsistent with the shelf life specified in the product implementation standards. If the product standard stipulates that the shelf life is 3 months, but the shelf life is 4 months;
(10) Some foods confuse the production batch number with the production date, and only indicate the production batch number without indicating the production date;
(11) Special requirements in product standards: 1) Instant noodles: the shelf life of fried noodles shall not be less than 50d, and the air-dried noodles shall not be less than 90d, 2) Wine: wine and other fermented wines with an alcohol content greater than or equal to 10% vol and their prepared wines can be exempted from the label shelf life.
<h1 style="text-align: left;">08, storage condition marking problems and precautions</h1>
Prepackaged food should be marked with storage conditions, and foods that need to be stored at room temperature cannot be exempted from labeling.
(1) The storage conditions are not clearly marked. For example, the label only states refrigerated storage, but does not explicitly state the appropriate refrigeration temperature.
(2) Missing key information and storage conditions are not in line with the actual situation of food.
(3) Special requirements in product standards: royal jelly: storage temperature should be below -18 °C.
<h1 style="text-align: left;">09, problems and precautions for food production license numbers</h1>
(1) The notice of the former Food and Drug Administration on the implementation of the Measures for the Administration of Food Production Licenses (Food and Drug Administration I [2015] No. 225) stipulates that the food "QS" mark is cancelled, and the food producer who has newly obtained the food production license and the food production license shall mark the new food production license number on the food packaging or label, and the food production license number is composed of the letter "SC" plus 14-digit Arabic numerals, and from October 1, 2018, the food packaging "QS" The logo shall not be used and withdraw from the stage of history.
(2) The food production license number is not marked or the label is inaccurate. For example, failure to show license numbers and logos, falsification of food production licences, alteration of production licences or arbitrary colour changes.
<h1>10. Problems and precautions for product standard codes</h1>
(1) The standard that is not marked or marked by the product standard code has been invalidated. For such problems, you can check whether the product standard is currently valid and whether the product standard number is accurate through the standard network.
(2) Imported prepackaged food is not mandatory to indicate the relevant product standard code and quality (quality) grade. If the enterprise indicates the product standard code and quality (quality) level, it should ensure that it is true and accurate.
<h1 style="text-align: left;">11, other problems with the content of the label and precautions</h1>
(1) When marking the quality level of the product, the product grade is not divided according to the standard specified by the relevant product. For example, standard soybean oil is divided into "first, second, third, fourth" quality grades, and a soybean oil is labeled as "etc." soybean oil.
(2) Falsifying the quality grade of food. For example, the quality grade of soybean oil is actually in two, but the label is marked as one.
(3) Special requirements in product standards:
1) Soybean oil: Pressed soybean oil and leached soybean oil should be marked with the words "crushed" and "leached" respectively. Soybean oil from the Americas needs to be concerned about genetically modified labeling.
2) Instant noodles: Fried or non-fried noodles should be marked on the unit packaging of the product.
3) Bread: The unit packaging should be marked with cold processing or hot processing.
4) Royal jelly: the product name, place of origin, acquisition unit, inspector's name, purchase date, net content/gross weight and tare weight should be indicated.
5) If the packaging contains desiccant, the following prompt should be made in the logo: "There is desiccant inside, and the desiccant should not be eaten." "
6) Brewing soy sauce: the product category, quality level, and use for "accompanying meals and/or cooking" should be indicated.
7) Carbonated beverages: fruit juice-type carbonated beverages should be marked with fruit juice content, and products with soluble solids content of less than 5% can be claimed as "low sugar".
8) Fruit and vegetable juice drinks: fruit juice drinks and vegetable juice drinks should indicate the (original) fruit juice content and (original) vegetable juice content.
9) Application of natural mineral water: the name of the water source point must be marked, at least one boundary index must meet the requirements of Table 2 in GB 8537-2008, and the total solid content of solubility, K', Na', Ca", Mg" should be marked, when the fluoride is greater than 1.0 mg / should be marked with the word "fluoride", gas or aerated natural mineral water should be marked with the product type.
10) Coffee beverages: the caffeine content of the product should be indicated.
11) Jelly: Gel jelly should be in a conspicuous position on the outer packaging and the minimum edible packaging, with a white background (or yellow background) red characters marked with safety warnings and eating methods, and the text height should not be less than 3mm.
With the development of society, people's awareness of prepackaged food labels has gradually improved. In order to allow the people to have a correct understanding of prepackaged food labels, all production enterprises should strictly implement the relevant national standards and give full play to the role of prepackaged labels.
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