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Location: Home > NEWS > A total of 188 food and related standards were formally implemented in March 2022, and nearly half of the national standards

A total of 188 food and related standards were formally implemented in March 2022, and nearly half of the national standards

发布时间:2022.03.01

A total of 188 food and related standards were formally implemented in March 2022, and nearly half of the national standardsFor more information on export to China, please call SINOLOBEN, service Email: sinoloben@sloben.com.


According to the incomplete statistics of the Food partner Network, a total of 188 food and related standards were formally implemented in March 2022, of which 156 new standards were added to replace 32 standards, accounting for 83% of the total number of standards.


Among these standards, 92 are national standards, 34 are local standards, 13 are industry standards, 48 are group standards, and 1 is the other one, of which the number of national standards is the largest, accounting for 49% of the total. These standards involve product or raw material standards, specification standards, testing method standards, certification and recognition standards, and so on. Local standards include Shanxi, Liaoning, Jiangxi, Zhejiang, Hubei, Hunan, Chongqing, Guizhou, Yunnan, Xinjiang, Guangdong, Guangxi, Qinghai and so on.


A total of 143 standards have been implemented since March 1, and the remaining standards will be implemented on March 2, 7, 10, 13, 15, 18, 20, 24 and 29 respectively.


Among them, "GB 19295-2021 Food Safety National Standard Quick Frozen Noodle Rice and prepared Food" and "GB 31607-2021 Food Safety National Standard limit of pathogenic bacteria in ready-to-eat Food in bulk" have been officially implemented since March 7th. "GB 19295-2021 Food Safety National Standard Quick Frozen Noodle Rice and prepared Food" is suitable for quick frozen noodle rice and quick frozen prepared food, but not for quick frozen animal aquatic products. This standard replaces the "GB 19295-2011 National Food Safety Standard Quick Frozen Rice products".


Compared with the original standard, GB 19295-2021 mainly modified the scope, terminology and definition, physical and chemical index, microbial limit and so on. Through the analysis of industry monitoring data, the standard further defines the products suitable for peroxide value index, that is, animal food, nuts and seed food as stuffing / excipients, or quick-frozen flour food and quick-frozen food prepared by oil and fat. Among them, the products prepared by oil mainly refer to Youtiao, hand-grabbed cakes, fried rice, fried noodles and so on with relatively high oil content. Pathogen indicators are still in accordance with the "Food Safety National Standard Food pathogenic bacteria limit" (GB 29921) (GB 29921-2013 release has been stated). In addition, on the basis of the original standard, the requirements for the total number of colonies and coliform groups in ready-to-eat raw products were increased, and the index requirements of coliform groups in ready-to-eat cooked products were modified. On the basis of the original standard, this standard requires the product logo to add "ready-to-eat" and "non-ready-to-eat" labeling requirements, in order to guide consumers to adopt the correct way before consumption.

"GB 31607-2021 National Standard for Food Safety limit of pathogenic bacteria in ready-to-eat Food in bulk" is applicable to ready-to-eat food in bulk, but not to food in catering service, food that implements commercial aseptic requirements, and unprocessed or unprocessed primary agricultural products.

GB 31607-2021 defines the definition and categories of ready-to-eat food in bulk, and specifies pathogen indicators and limited requirements and testing methods for ready-to-eat food in bulk that may pose a greater risk to public health, including Salmonella, Staphylococcus aureus and Bacillus cereus in heat-treated ready-to-eat food in bulk. Limited amounts of Salmonella, Staphylococcus aureus, Listeria monocytogenes, Vibrio parahaemolyticus and Bacillus cereus in some or unheat-treated ready-to-eat foods, and Salmonella and Staphylococcus aureus in other bulk foods.

"limit of pathogenic bacteria in ready-to-eat food in bulk" and "limit of pathogenic bacteria in prepackaged food" constitute the limit standard of pathogenic bacteria in food in our country, which is helpful to protect food safety and consumer health, strengthen the management of the whole process of food production, processing and management, and promote the management level and healthy development of the industry.

The implementation of these standards provides a basis for regulators, a method guide for production enterprises and a guide for consumers. Here, the Food partner Network specially reminds the relevant enterprises in the industry to pay close attention to the latest changes in relevant standards and take timely and effective measures to avoid unnecessary losses.


Consulting service for China's imports & exports, please contact us.

Ms. Linda Li

0086(0)21 3538 3306

sinoloben@thecustoms.com.cn


As food importer & food distributor based in Frankfurt and Shanghai, Sinoloben Europa Trading GmbH helps client export to China and bring your food products to International Expo, e.g. China International Import Expo (CIIE), the world's largest import-themed expo.  

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