The National Health Commission released the "2021 National Food Safety Standard Establishment Plan"
Use the "most rigorous standards" to ensure food safety
Food safety is related to the people's health and life safety, and the establishment and improvement of the food safety standard system is also promoting the high-quality development of the food industry while strengthening food safety supervision and ensuring the rights and interests of consumers. Recently, the National Health commission formulated and issued the "2021 National Food Safety Standards Project Plan", a total of 22 national food safety standards, including 7 food additive standards, 2 food-related product standards, 8 physical and chemical testing methods and procedures standards, 1 microbial testing methods and procedures standards, 1 toxicology evaluation procedures and method standards, 1 food radioactive substances standards and 2 nutrition and special dietary food standards.
Food additives have always been the focus of consumers and the industry, and different types of food additives bring different taste bud experiences to consumers. The plan will be to "food additive dibutyl hydroxytoluene (BHT)" (GB 1900-2010), "food additive xanthan gum" (GB 1886.41-2015), "food additive L-malic acid" (GB 1886.40-2015), "food additive chlorophyll copper sodium salt" (GB 26406-2011), "food additive chili pepper oleoresin" (GB 28314-2012), "food additive polydextrose" (GB 25541-2010), "Food Additives Lycopene (Synthesis)" (GB 1886.78-2016) 7 food additive standards were revised. Through continuous improvement of standards, make standards more scientific, reasonable and applicable.
The development and supervision of the industry require the basic standards and product standards of food safety, and also need the standards of supporting inspection methods. In the physical and chemical testing methods and procedures involved, six standards will be formulated, including the general principles of physical and chemical testing methods, the determination of diphenyl ether in food, the determination of asparagine and glutamine in food, the determination of osmotic pressure in food, the determination of the migration of 4,4'-biphenyldiphenol and 1,1' sulfonyldiol and 1,1' sulfonyl bis(4-chlorobenzene) in food contact materials and products, the determination of the migration of ultraviolet absorbers in food contact materials and products, and the revision of the Determination and Migration of Vinyl Chloride in Food Contact Materials and Products (GB). 31604.31—2016) and "Determination of Multiple Elements in Food" (GB 5009.268—2016). The revised microbiological testing methods and procedures are "Food Microbiology Testing Campylobacter Jejuni Test" (GB 4789.9-2014), the standard for radioactive substances in food is "Determination of Radioactive Substance Polonium-210 in Food" (GB 14883.5-2016), and the toxicological evaluation procedures and method standards formulated are neurodevelopmental toxicity tests.
This project will also revise the "General Safety Requirements for Food Contact Materials and Products" (GB 4806.1-2016), "Disinfectant Meal (Drink) Utensils" (GB 14934-2016), "Food Nutrition Enhancer Zinc Oxide" (GB 1903.4-2015), and formulate food nutrition enhancer vitamin K2 (synthesis method) standards.
The CPC Central Committee and the State Council issued the "Opinions on Deepening Reform and Strengthening Food Safety Work", pointing out that it is necessary to deepen reform and innovation, and use the most stringent standards, the strictest supervision, the most severe punishment, and the most serious accountability to further strengthen food safety work and ensure the "safety on the tip of the tongue" of the people.
The formulation and revision of the standard is not achieved overnight, and it requires the joint efforts of many parties to continuously improve the relevant content in order to ensure the rigor of the standard. The Notice of the General Office of the National Health Commission on Printing and Distributing the 2021 National Food Safety Standards Project Plan also proposed that to grasp the drafting requirements of national food safety standards, the drafting of standards should be based on the results of food safety risk assessment, with reference to relevant international standards and risk assessment results, with the purpose of ensuring health, fully considering China's economic development level and objective actual needs, in-depth investigation and research, to ensure that the standards are rigorous, and the indicator settings are scientific and reasonable; the project lead unit is in accordance with the requirements of the standard management measures. Responsible for the establishment of a standard drafting cooperation group, to provide the required personnel, funds, scientific research and other resources and guarantee conditions for the project, to ensure that the project undertaking units division of labor and cooperation, close cooperation, complementary advantages, and fully mobilize the role of regulatory departments, industry organizations, enterprises, scientific research institutions and professional institutions and other relevant units and field experts.