2012 Project Plan for National Food Safety Standards

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Posted on: 29 Jun 2012

On March 31, 2012, the Ministry of Health issued a public notice, soliciting public opinions concerning the “2012 Project Plan for National Food Safety Standards (Draft for Comments)”.

THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Voluntary Public - Date: 5/7/2012 GAIN Report Number: 2012033 China - Peoples Republic of Post: Beijing 2012 Project Plan for National Food Safety Standards (for Comment) Report Categories: Sanitary/Phytosanitary/Food Safety Approved By: Scott Sindelar Prepared By: Melinda Meador and Ma Jie Report Highlights: On March 31, 2012, the Ministry of Health issued a public notice, soliciting public opinions concerning the “2012 Project Plan for National Food Safety Standards (Draft for Comments)”. The Plan lists national food safety standards MOH plan for develop in the year 2012, which were based on suggestions MOH received and opinions by the National Food Safety Standard Review Committee. The List contains 83 national food safety standards in four categories: • Basic Standards: 4 standards • Food additives: 45 standards • God production practice: 7 standards • Method of inspection: 27 standards The comment period ended on April 20, 2012. For full list of the standards and contact information, please follow the link: http://www.moh.gov.cn/publicfiles/business/htmlfiles/mohwsjdj/s3594/201204/54450.htm General Information: BEGIN TRANSLATION A Letter from General Office of Ministry of Health for Public Comments on 2012 Project Plan for National Food Safety Standards (Draft for Comments) Ministry of Health of the People’s Republic of China www.moh.gov.cn 2012-04-01 14:41:41 Weiban Jianduhan [2012] No. 284 To all units concerned: The Ministry of Health has solicited opinions on 2012 projects associated with national food safety standards in accordance with the Food Safety Law and the Measures for Administration of National Food Safety Standards to promote the development and revision of national food safety standards The 2012 Project Plan for National Food Safety Standards (Draft for Comments) is prepared by the Secretariat of National Food Safety Standards Review Committee (the Review Committee), based on the opinions gathered from all sides and the comments from relevant expert sub-committees under the Review Committee, and in consideration of the focused areas of 2012 national foods safety standards. It is hereby open for comments. Where “Institute Recommended to Formulate the Standard” is left blank, we welcome related departments to recommend qualified organizations to formulate the standards. Opinions and recommendations should be sent to the Secretariat of Review Committee by April 20, 2012. Fax: 010-67711813 Email:foodsafetystandars@gmail.com Attachment: 2012 Project Plan for National Food Safety Standards (Draft for Comments) March 31, 2012 Attachment 2012 Project Plan for National Food Safety Standards (Draft for Comments) S/N evelop Institute Recommended to Project D /Revise Formulate the Standard Basic Standards Jiangsu Provincial Institute for 1 Microbiological levels for ready-to-eat Health Supervision; Xi’an lop foods in catering Deve industry Municipal Institute for Food & Drug Inspection 2 Radiation Medicine Research Radionuclide concentrations in food Revise Institute affiliated to Chinese Academy of Medical Sciences China National Center for 3 Food Safety Risk Assessment; Food classification and glossary Develop China National Food Industry Association 4 General standards for health (function Health Food Review Center al) under the State Food and food Revises Drug Administration Food Addictives Develop Technology Center of 5 Food addictive Polyoxyethylene Guangdong Entry-Exit Polyoxypropylene Inspection and Quarantine Bureau Develop China National Research 6 Food addictive N-hexane Institute of Food & Fermentation Industries Develop China National Research 7 Food addictive Magnesium silicate Institute of Food & Fermentation Industries Develop China National Research 8 Food addictive Activated carbon Institute of Food & Fermentation Industries Develop China National Research 9 Food addictive Bentonite Institute of Food & Fermentation Industries 10 OC Tianjin Chemical Food addictive Pal velop CNOladium De Research & Design Institute 11 elop CNOOC Tianjin Chemical Food addictive Kaolin Deve Research & Design Institute 12 op CNOOC Tianjin Chemical Food addictive Polyacrylam Develide Research & Design Institute 13 Food addictive Calcium ph lop CNOOC Tianjin Chemical osph Deveate Research & Design Institute 14 Chemical Food addictive Ammon elop CNOOC Tianjinium chlorid Deve Research & Design Institute 15 Develop CNOOC Tianjin Chemical Food addictive Nickel Research & Design Institute 16 Food op CNOOC Tianjin Chemical addictive Hydrog Develen Research & Design Institute 17 Develop CNOOC Tianjin Chemical Food addictive Perlite Research & Design Institute 18 Develop SINOPEC Beijing Chemical Food addictive 1-butyl alcohol Research & Design Institute 19 Food addictive 6# petroleum Develop SINOPEC Beijing Chemical naphtha Research & Design Institute 20 evelop SINOPEC Beijing Chemical Food addictive Propan De Research & Design Institute 21 Develop SINOPEC Beijing Chemical Food addictive Butane Research & Design Institute 22 Food addictive Petroleum e Develop SINOPEC Beijing Chemical ther Research & Design Institute 23 lop SINOPEC Beijing Chemical Food addictive E Devether Research & Design Institute Develop Technology Center of Guangxi 24 Food addictive Mogroside Entry-Exit Inspection and Quarantine Bureau 25 Food addictive Polydimethylsiloxane Develop To be advised and its emulsion 26 Food addictive Insoluble Develop To be advised Polyvinylpyrrolidone (PVP) 27 Food addictive Higher alcohol fatty Develop acid ester comp To be advised lex 28 Food addictive Solidified tannin Develop To be advised 29 Food addictive Polystyrene Develop To be advised 30 Food addictive Polyglycerol ester of Develop po To be advised lylinoleic acid 31 Food addictive Polyoxypropylene Develop g To be advised lycerol ether 32 Food addictive Polyoxypropylene Develop advised oxyethylene glycol eth To be er 33 Food addictive Mineral oil Develop To be advised 34 Food addictive sucrose Develop p To be advised olypropylene ester 35 Food addictive L-cysteine chloride Develop To be advised 36 Food addictive galactomannan Develop To be advised 37 Food addictive Mono-caprylin Develop To be advised 38 Food addictive Tripotassium Develop g To be advised lycyrrhizate 39 Food addictive Funoran Develop To be advised 40 Food addictive saflor yellow Develop To be advised 41 Food addictive Adipic acid Develop To be advised 42 Food addictive Curcumin Develop To be advised 43 Food addictive Tartaric acid Develop To be advised 44 Food addictive Polyethylene glycol Develop To be advised 45 Food addictive Polyvinyl alcohol Develop To be advised 46 Food addictive Soap pod gellan Develop To be advised 47 Food addictive Disodium calcium Develop To be advised edetate 48 Food addictive Aspartyl methyl Develop ph be advised enylalanine sulfacetamid To e acid 49 Food addictive Liquid carbon dioxide Develop To be advised (coal gasification method) Production and Operation Specifications Circulation Industry Center of Ministry of Commerce; Heilongjiang Provincial 50 Hygienic Specifications for Meat evise Institute for Health Processing Plan Rts Supervision; Shandong Entry- Exit Inspection and Quarantine Bureau 51 Hygienic Specifications for Condiment Revise China Condiment Industry Production Association 52 Hygienic Specifications for Quick-Frozen Food De Institute of Food velop Chinese s Science and Technology 53 Hygienic Specifications for Livestock & Pou e rculation Industry Center of velop Ci ltry Slaughtering and Sterilization D Ministry of Commerce 54 Hygiene Specifications for Set-Packaged stry Dr R China Beverage Indu evise inking Water Association 55 Hygienic Specifications for Thermal nghai Research Institute Processing of Sp Develop Sha ices of Fragrance & Flavor Industry 56 Specifications for Good Production of Guangdong Food and Drug H se ealth (Functional) Food Revi Administration Methods and Practices for Inspection 57 search Determination of Acid Valu evise Shanghai Grain Ree in Food R Institute Revise Wuhan Product Quality 58 Determination of Peroxide Number in Supervision & Testing Food Institute Revise Shenzhen Entry-Exit 59 Determination of Carbonyl Value in Food Inspection and Quarantine Bureau 60 Determination of Residual Solvents in Revise Chinese Academy of Food Inspection and Quarantine 61 Revise Tianjin Entry-Exit Inspection Determination of TVB-N in Food and Quarantine Bureau 62 Determination of Trimethylamine Nitrogen Revise China National Center for in Food Food Safety Risk Assessment 63 Determination of Methanol and Higher Revise Al To be advised cohols in Food Revise Shanxi Entry-Exit Inspection and Quarantine Bureau; Food 64 Quality Supervision, Determination of Cyanide in Food Inspection and Testing Center of Ministry of Agriculture (Zhanjiang) 65 Determination of Polarity Components in Revise Edible Oil During To be advised Frying Process 66 Determination of Formaldehyde in Food Revise To be advised 67 Determination of Malondialdehyde in Food Revise Guangxi Entry-Exit Inspection and Quarantine Bureau Revise Technology Center of Fujian Determination of Colorants in Food, Entry-Exit Inspection and 68 including Curcumin, Lutein and Β- Quarantine Bureau; Shenyang Carotene Entry-Exit Inspection and Quarantine Bureau Revise Technology Center of De Heilongjiang Entry-Exit termination of Acidity Regulators in 69 Inspection and Quarantine Food, including Adipic Acid and Fumaric A Bureau; Hunan Entry-Exit cid Inspection and Quarantine Bureau 70 Determination of Diaminotoluene in Revise Chongqing Center for Disease Composite Bag And Film Control and Prevention 71 Develop China National Center for Determination of Polydextrose in Food Food Safety Risk Assessment 72 Determination of 1,3-dioleic acid 2-cetylic Develop Fujian Center for Disease acid triglyceride in Food Control and Prevention 73 Determination of Lactoferrin in Food Develop To be advised 74 Determination of Fructooligosaccharides Develop Galactooligosaccharides and in Food To be advised 75 Determination of raffinose in Food Develop To be advised 76 Determination of Sweetener Acesulfame K Develop To be advised 77 Technical Specifications for Food Develop China National Center for Microbiological Re-examination Food Safety Risk Assessment Microbiological Examination for Food Sichuan Provincial Center for 78 Hygiene Test of Clostridium Botulinum Revise Disease Prevention and and Botulinum Toxin Control Microbiological Examination for Food 79 China National Center for Hygiene Identification of Common Toxic Revise Mo Food Safety Risk Assessment lds Jiangsu Provincial Center for 80 Microbiological Examination for Food H Revise Disease Prevention and ygiene Enterocolitis Yersinia Test Control Technical Requirements of Toxicological 81 Evaluation and Pathological Examination De National Center for velop China Food Safety Risk Assessment for Food Safety National Institute for 82 High-purity Germanium Gamma Sp Develop Radiological Protection, China ectroscopy for Radionuclides in Food CDC 83 Testing Me Radiation Medicine Research thods for Radioactive Sub affiliated to Chinese stance in Food and Drinking Revise Institute Water Academy of Medical Sciences End of Translation.
Posted: 29 June 2012

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