Food FAQ: Compilation of Common Questions Regarding China National Standards for Food Safety- General Questions

Recently, China CFSA has issued FAQs regarding National Standards for Food Safety. From our years of regulatory compliance experience, we’ve translated a selection of some frequently asked questions to help you better understand the current requirements in China.

Q1. What is the National Standards for Food Safety?

A1: Food safety standards are technical regulations that control various hazardous factors in food that affect consumers' health.

According to Article 26 of the Food Safety Law, food safety standards include the following:

(a) The limits of pathogenic microorganisms, pesticide residues, veterinary drug residues, biological toxins, heavy metals and other contaminants in food, food additives and food-related products, as well as other substances hazardous to human health;

(b) The varieties, scope of use, and use level of food additives;

(c) Nutritional composition requirements for primary and secondary foods intended for infants, young children and other specific groups of people;

(d) Requirements for labeling, marking and instructions related to hygiene, nutrition and other food safety requirements;

(e) Hygiene requirements for food production and management processes;

(f) Quality requirements related to food safety;

(g) Food testing methods and procedures related to food safety;

(h) Other contents that need to be formulated as food safety standards.

Q2. What are the main categories of national standards for food safety? What is the relationship between them?

A2: National standards for food safety are composed of four major categories of standards: general standards, product standards, standards for production and operation norms, and standards for testing methods and procedures. As of October 2024, China has issued a total of 1,610 national food safety standards, of which 1,420 are currently in force. Detail are as follows:

• 15 general standards;
• 82 standards for food raw materials and FSMPs, 718 standards for food additives and nutritional enhancers and 18 standards for food-related products;
• 36 standards for production and operation norms; and
• 551 standards for testing methods and procedures.

These standards are organically connected and complementary to each other, controlling food safety risks from different perspectives, and together they form the national food safety standards system.

Q3. Should the original or the new standard be implemented during the transitional period of the National Standards for Food Safety?

A3: During the transition period, according to the provisions of Article 13 of Food Safety Law, after the publication of a food safety standard, food production operators may implement and publicize the advance implementation before the implementation date specified in the food safety standard. After the implementation date, food production operators, food safety regulatory bodies and inspection organizations shall implement the new standards in accordance with the new standards, and food products that have been produced before the implementation date may continue to be sold within their shelf life.

Q4. Some of the standards and documents cited in the National Standards for Food Safety have year numbers, while some do not, how should they be implemented?

A4: With reference to the Measures for the Administration of National Standards, the numbering of national standards consists of the code name of the national standard, the sequential number of the national standard issued and the year number of the national standard issued. For standards and documents cited in the National Standards for Food Safety, where the year number is noted, only the version with the year number is applicable; where the year number is not noted, the latest version (including revision sheets) is applicable.

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Further Information

Official FAQ: Common Questions on China National Standards for Food Safety - Limits of Contaminants and Mycotoxins in Food

Source