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Food Regulatory Framework & Commodity food standards in china

By Li, Yu PhD: Director, Scientific & Regulatory Affairs, Mars Inc (China) and Chairman, S&RA Committee, China National Food Industry Association.

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Food Regulatory Framework & Commodity food standards in china

  1. 1. Food Regulatory Framework &Commodity Food Standards in China Li, Yu PhD Director, Scientific & Regulatory Affairs, Mars Inc (China) Chairman, S&RA Committee, China National Food Industry Association ILSI Focal Point in China 29 Mar 2010 TOKYO
  2. 2. Evolution of Food legislation in China  Food safety control system set up since 1950’s  Food Hygiene Regulation (Provisional ,1964)  Food Hygiene Law (Provisional ) (1982)  Food Hygiene Law (1995)  Food Safety Law (Feb 2009)
  3. 3. Government Organization Food Safety Committee, State Council MOH AQSIQ AIC MOA MI IT MOC NCMC SFDA Food safety & Restaurant Food Production stage On market stage Raw material Food industry Swinenutrition legislation; Safety Control & food safety control; food safety control safety control; development Slaughter Food Safety Std; Functional food Import & export New pesticide & policy making coordination of approval food safety control; GMO approval & monitoringfood safety control Food Quality Std and control CDC Food / Packaging Material - Risk Assessment Quality Supervision Expert Committee & Inspection Centers CNFIA CLIF CPF Hygienic - Food Safety Std Food / Beverage Supervision Expert Panel Standardization Committees Center SRA Committee Food CIFST CEC Assc. by Certification & Accreditation category Administration This government structure is based on the new Food Safety Law.
  4. 4. Food Laws, Regulations, Standards Product Quality Law Food Safety law Agriculture Product Safety lawFood/additive/Pack Food Labeling Functional Food Novel Food Food additive Packaging GMO…, otherPlant Licence Reg’l Regulation Regulation Regulation Regulation Regulation Regulations Food Safety Law Standardization Law * National Food SafetyStandard Industry & Local Standard Enterprise Standard Food Additives Std Food Category Std Product Quality Criteria Food Contaminate Std Product Quality Criteria Product Hygienic Criteria Product Hygienic Stds Food Labeling Criteria Food Labeling Stds Packaging Standards Testing methods Stds * Technical Regulations ……
  5. 5. Elaboration of Codex Commodity Standards Procedural Manual : Section III Elaboration of Codex Standards and Related Text Format for Codex Food Category System Commodity Standards (GSFA*1 Annex B,C)Name of the Standard Endorsement byScope General Subject CommitteeDescriptionEssential Composition and Food Additives (GSFA )Quality Factor Contaminant and Toxin (GSCTFF *2 )Food Additives Pesticide Residues (MRLs )Contaminant Residues of Veterinary Drugs in Food (MRLs)HygieneWeights and Measures Food Hygiene (GPFH *3 and other relevant Text)Labelling Food Labelling (GSLPF *4 and other relevant Text)Methods of Analysis andSampling Methods of Analysis and Sampling*1 Codex Stan 192-1955 General Standard for Food Additives*2 Codex Stan 193-1995 General Standard for Contaminants and Toxins in Foods and Feeds*3 CAC/RCP1-1969 General Principles of Food Hygiene*4 Codex Stan 1-1985 General Standards for the Labelling of Prepackaged Foods
  6. 6. Gerneral Situation of Food Stds Format for CODEX Commodity Standards Food Standards in CHINA Food Standards in CHINA Name of the StandardNational and industrial standards GB 2762 ‘Max levels in foods of Scopeof ingredients and raw materials Contaminants’; Description GB 2763 ‘Maximun residuesGB 2760 ‘Hygienic standards for limits for pesticides in foods’ Essential Compositionuses of food additives’ Veterinary drug MRLs by MOA and Quality FactorGB14880 ’Hygienic standards forthe use of nutritional fortification Food Additives ‘Administrative provisions ofsubstances in foods’ Contaminant metrological supervision for products in prepackages withHygiene stds for food/categories Hygiene fixed contents’ by AQSIQHygiene stds for food factories Weights and Measures GBT 4789 Series std of Microb.GB 7718 ‘General Standard forPrepackage Foood Labeling’; Labelling examination of food hygieneGB 13432 ‘General standards for GBT 5009 Series stds of foodthe labeling of prepackaged Methods of Analysis hygienic analysis methods -foods for special dietary uses’ and Sampling Physical and chemical setion‘General Std for Nutrition Label’
  7. 7. Case Study 1: Frozen Foods Stds (1) Food Standards in CHINAGB 2707 Hygienic standard for Format for CODEXfresh (frozen) meat of livestock Commodity Standards Food Standards in CHINAGB 2715 Hygienic std for grains Name of the StandardGB 2733 Hygienic standards for GB 2762 ‘Max levels in foods offresh (frozen) marine products Scope Contaminants’;of animal origin Description GB 2763 ‘Maximun residuesGB 2760 ‘Hygienic standards for limits for pesticides in foods’ Essential Compositionuses of food additives’ Veterinary drug MRLs by MOA and Quality FactorGB14880 ’Hygienic standards forthe use of nutritional fortification Food Additives ‘Administrative provisions ofsubstances in foods’ Contaminant metrological supervision forGB 19295 Hygienic standards for products in prepackages with Hygienequick frozen and prepacked food fixed contents’ by AQSIQmade of wheat flour and rice Weights and Measures GBT 4789 Series std of Microb.GB 7718 ‘General Standard forPrepackage Foood Labeling’; Labelling examination of food hygieneGB 13432 ‘General standards for GBT 5009 Series stds of foodthe labeling of prepackaged Methods of Analysis hygienic analysis methods -foods for special dietary uses’ and Sampling Physical and chemical setion‘General Std for Nutrition Label’
  8. 8. Case Study 1: Frozen Foods Stds (2) Contaminant and Physical/Chemical Index (≤) Name of Standard Pb Cd Al Me Hg Tot. Hg Inor. As Tot. As Acid value Perox. Val. volatile basic Aflatoxin mg/kg mg/kg mg/kg mg/kg mg/kg mg/kg mg/kg KOH,mg/g g/100g N mg/100g μg/kgGB19295 Hygienic std for quick-frozen and pre-packed food 0.5 -- -- -- -- -- 0.5 3 0.15 15 5made of wheat & rice 0.2 (rice/bean) 0.15 (rice) 20(Corn)GB 2715 Hygienic standards for 0.2 0.1 -- -- 0.02 0.1(wheat) -- -- -- -- 10(Rice)grains (wheat/corn 0.2(other) 5(Other) /other)GB 2733 Hygienic std for 1.0 0.5 0.1 (Carnivore 0.1(fish)fresh(frozen) marine products of (Fish) (Fish) -- fish) -- 0.5(other) -- -- -- 10--30 --animal origin 0.5(other)GB 2707 Hygienic standards for 0.2 0.1 -- -- 0.05 0.05 -- -- -- 15 --fresh(frozen) meat of livestockGB16869 Fresh and frozen 0.2 0.5 -- -- 0.05 -- -- -- -- 15 --poultry productDB11/615 Hygienic requirement 0.2 0.1 -- -- 0.05 0.05 -- -- -- 10 --of quick-frozen meat products 0.05NYT1407 Green food-quick- 0.5 (含肉)frozen and pre-packed food 0.2 0.2 25 0.02 0.05 -- 3(含馅) 0.15(含馅) 15(含肉) 5 (含肉)made of wheat flour or rice (无肉)
  9. 9. Case Study 1: Frozen Foods Stds (3) Microbiological Index(≤) StorageName of Standard Tot. plate count Tot. plate count Colif.(fresh) Colif. (cooked) Mold count Mold count Microbe temperature (fresh) cfu/g (cooked) cfu/g MPN/100g MPN/100g (fresh) (cooked) PathogenGB19295 Hygienic std for quick- Notfrozen and pre-packed food 3000000 100000 -- 230 - 50 detected -18℃±2℃made of wheat & riceGB 2715 Hygienic standards for -- -- -- -- -- -- -- --grainsGB 2733 Hygienic std for -15℃ to -fresh(frozen) marine products of -- -- -- -- -- -- -- 18℃animal originGB 2707 Hygienic standards for -- -- -- -- -- -- -- --fresh(frozen) meat of livestock 0/25gGB16869 Fresh and frozen 500000 (Salmonell 1000000 10000 5000 (Frozen) -- -- -18℃±1℃poultry product (Frozen) a) 0/25g (O157:H7)DB11/615 Hygienic requirement Not 500000(Total plate count) 5000(Coliform group) -- -- -18℃±2℃of quick-frozen meat products detectedNYT1407 Green food-quick- Notfrozen and pre-packed food 3000000 100000 -- 230 -- 50 detected -18℃±2℃made of wheat flour or rice
  10. 10. Case Study 2: CO2 Beverage Stds (1) Food Standards in CHINAGB10789 General std of beverage Format for CODEX5.1 Carbonated beverages Commodity Standards 5.1.1 juice containing type Food Standards in CHINA 5.1.2 fruit flavored type Name of the Standard 5.1.3 cola type GB 2762 ‘Max levels in foods of …… ScopeGB/T10792 Carbonated Beverage Contaminants’; Description GB 2763 ‘Maximun residuesGB 2760 ‘Hygienic standards for limits for pesticides in foods’ Essential Compositionuses of food additives’ Veterinary drug MRLs by MOA and Quality FactorGB14880 ’Hygienic standards forthe use of nutritional fortification Food Additives ‘Administrative provisions ofsubstances in foods’ Contaminant metrological supervision for products in prepackages withGB 2759.2 Hygiene standard for Hygiene fixed contents’ by AQSIQCarbonated beverage Weights and Measures GBT 4789 Series std of Microb.GB 7718 ‘General Standard forPrepackage Foood Labeling’; Labelling examination of food hygieneGB 13432 ‘General standards for GBT 5009 Series stds of foodthe labeling of prepackaged Methods of Analysis hygienic analysis methods -foods for special dietary uses’ and Sampling Physical and chemical setion‘General Std for Nutrition Label’ GB/T12143.4 Assay method of CO2 in Carbonated beverages
  11. 11. Case Study 2: CO2 Beverage Stds (2) Name of the Carbonated Beverage Hygiene Standard of Standard (Sparkling beverage) Carbonated Beverage Classification; tech requirements; Assay Limited level; Food additives; Process Hygiene Scope method; Test rules; Labeling; packaging & requirment; Packaging; labeling; Storage & transport transport; test Beverage charged with external CO2, Beverage charged with external CO2, excluding Description excluding CO2 generated from fermentation . CO2 generated from fermentation . Essential  Should present the color and taste of main Composition  CO2 content ≥ 1.5 ingredients; without strange taste, bad smell and Quality  Juice type: juice content ≥ 2.5% and foreign object. Factor  Pb ≤0.3mg/L, As ≤0.3mg/L, Cu ≤5mg/L  GB2760 for Range and level requirmentFood Additives  GB2760 and GB14880  Also meet relative quality standard and regul’n Contaminant  GB 2762  Microbe: Tbc ≤100 cfu/100ml, Coliform group ≤ 6 MPN/100ml, Mold count ≤10 cfu/100ml, Yeast Hygiene ≤10 cfu/100ml, Pathogen (salmonella, Shigella, Staphylococcus aureus): Absent.  GB12695 Beverage factory GMP PracticeWeight/Measure  GB7718 and GB13432. Labelling  Juice type should declare juice content.  Pb: To be tested as GB/T 5009.12  CO2 content test: Methods of 1) Reductor method;  Total As: To be tested as GB/T 5009.11 Analysis 2) Distilling titration  Cu: To be tested as GB/T 5009.13  Micorbe: To be tested as GB/T 4789.21
  12. 12. Case Study 3: Instant Noodle Stds (1) Format for CODEX Commodity Standards Food Standards in CHINA Food Standards in CHINA Name of the Standard Scope GB 2762 ‘Max levels in foods ofLS/T 3211 Industry Standard for Contaminants’;Instant Noddle Description GB 2763 ‘Maximun residuesGB 2760 ‘Hygienic standards for limits for pesticides in foods’ Essential Compositionuses of food additives’ Veterinary drug MRLs by MOA and Quality FactorGB14880 ’Hygienic standards forthe use of nutritional fortification Food Additives ‘Administrative provisions ofsubstances in foods’ Contaminant metrological supervision for products in prepackages withGB17400 Hygienic Standard for Hygiene fixed contents’ by AQSIQInstant Noodle Weights and Measures GBT 4789 Series std of Microb.GB 7718 ‘General Standard forPrepackage Foood Labeling’; Labelling examination of food hygieneGB 13432 ‘General standards for GBT 5009 Series stds of foodthe labeling of prepackaged Methods of Analysis hygienic analysis methods -foods for special dietary uses’ and Sampling Physical and chemical setion‘General Std for Nutrition Label’
  13. 13. Case Study 3: Instant Noodle Stds (2) Hygienic Standard for Instant Noodle Industry Standard for Instant NoddleStd Code GB17400-2003 LS/T 3211-1995Scope Fried and non-fried instant noodle. Fried noodle, hot air dried noodle * Wheat flour should meet its national stdIngredients Should meet the requirement of relevant standards and regulation. * Fry oil should meet Hygiene std of edible oil frying process * Salt should meet its national standard * sould present its specific color; not burned or raw; could have * sould present its specific color; not burned or raw; shade of colour on both side. could have shade of colour on both side.Sensory * Have normal smell; No moldy, rancid or other bad smell * No moldy, rancid or other strande smell and tast. * Good in shape and pattern; Not foreign object or burnedrequirnt residue. * Good in shape and pattern; Not visible impurity. * No broken, stuck after recovery with water; * No broken, stuck after recovery with water; * No half-cooked and teeth-sticking texture. * No half-cooked and teeth-sticking texture. ≤ Fried Non-fried ≤ Fried Non-fried water(g/100g) 8 12 water, % 8 12 Acid (Count as Acid (Count as 1.8 1.8 fat), KOH/mg/g fat) KOH/mg/g Peroxide value Peroxide value (count as fat), 0.25 (count as fat), 20Technical g/100g meq/100gCriteria Carbonly value (count as fat) 20 Fat, % 24 (meq/kg) Pb, mg/kg 0.5 IoD Value ≥1.0 Total As, mg/kg 0.5 NaCl, % 2.5 Recovery time 4min 6min Weight variance ≤ 3% of declared weight
  14. 14. Case Study 3: Instant Noodle Stds (3) Hygienic Standard for Instant Noodle Industry Standard for Instant Noddle ≤ Fried Non-fried ≤ Fried Non-fried Tbc, cfu/g 1 000 50 000 Tbc, count/g 1000Microbe Coliform group, Coliform group, 30 150 30 MPN/100g count/100g Pathogen Absent Pathogen Absent Meet relevant quality standards and regualtion.Food Applying range and level meet GB2760 Hygien standard of food Food additives should meet national and industrial standards.additive additive use. Packaging vessel and material shpould meet relevany hygiene stdPackaging and regulation Should meet Hygiene standard of food pakaging material Labeling should meet relevant regulation, and it is required to Should meet GB7718 General labeling requirement forLabeling declare Fried or Non-fried prepackaged foodTest Sensory requirement Test method for each itemmethod Technical criteria
  15. 15. Case Study 4: Use of Food Additive (1)GB 2760 Standard for Food Additives Use Similar to CODEX Food Additives Standard Allowable food additives, applicable foods categories and maximum level  Table A.1 In alphabetic order of food additives  Table A.2 In alphabetic order of food categories  Table A.3 Additives allowed to be used in level required by process of any foods.  Table A.4 Food categories excluded form Table A.3 List of food flavors  Table B.1 Natural flavor  Table B.2 Natural flavor equivalent  Table B.3 Synthetic flavor Food proceesing aid  Table C.1 Processing aid  Table C.2 Enzyme for food processing and its source Table D.1 Ingredients for gum base
  16. 16. Case Study 4: Use of Food Additive (2)Example:
  17. 17. Case Study 4: Use of Food Additive (3)Example:
  18. 18. Case Study 4: Use of Food Additive (4)Example:
  19. 19. Thank You

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