MOH Releases National Food Safety Standards Projects in 2012
Jun. 08th, 2012
1993
The responsible units listed below for certain task of enactment or revision of national food safety standards should fill in the project entrustment agreement and submit it to the national food safety standard review committee Secretariat before 10 June 2012. If not, it would be regarded as a voluntary abandonment.
The responsible unit and the person in charge should ensure the project quality and progress, and complete the task before 30 June 2013. If not, there would be a corresponding punishment.
The national food safety standards projects in 2012 comprise of 5 parts, including the Basic Standards, Food Products, Food Additives, Specifications of Production and Operation and Inspection Methods, which accounting for 82 projects in total.
national food safety standards projects in 2012
| No. | Project | Enactment/Revision | Responsible Unit |
| Basic Standards | |||
| 1 | Microbiological Limit in Ready-to-eat Food for Catering | Enactment | Beijing Health Inspection Authority, Xi’an City Institute for Food and Drug Control, Jiangsu Health Inspection Authority |
| 2 | Concentration Limit of Radionuclide in food | Revision | Institute of Radiation Medicine Chinese Academy of Medical Science |
| 3 | Health standards for Additives of Food Containers Packaging Materials | Revision | China National Center for Food Safety Risk Assessment |
| Food Products | |||
| 4 | Honey | Revision | Fujian Center for Disease Control & Prevention, Zhejiang University |
| 5 | Common Criteria of Health (Functional) Food | Revision | Beijing Center for Disease Control & Prevention |
| 6 | Edible Vegetable Blend Oil | Enactment | Standards & Quality Center of the State Administration of Grain, Academy of State Administration of Grain |
| Food Additives | |||
| 7 | Polyoxyethylene Polyoxypropylene | Enactment | Technology Center of Guangdong Entry-Exit Inspection and Quarantine Bureau |
| 8 | n-hexane | Enactment | China National Research Institute of Food & Fermentation Industries |
| 9 | Magnesium silicate | Enactment | China National Research Institute of Food & Fermentation Industries |
| 10 | Active carbon | Enactment | China National Research Institute of Food & Fermentation Industries |
| 11 | Bentonite | Enactment | China National Research Institute of Food & Fermentation Industries |
| 12 | Polyglycerol ester of polylinoleic acid | Enactment | China National Research Institute of Food & Fermentation Industries |
| 13 | Tartaric acid | Enactment | China National Research Institute of Food & Fermentation Industries |
| 14 | Pd | Enactment | CNOOC Tianjin Chemical Research & Design Institute |
| 15 | Kaoline | Enactment | CNOOC Tianjin Chemical Research & Design Institute |
| 16 | Polyacrylamide | Enactment | CNOOC Tianjin Chemical Research & Design Institute |
| 17 | Calcium phosphate | Enactment | CNOOC Tianjin Chemical Research & Design Institute |
| 18 | Ammonium chloride | Enactment | CNOOC Tianjin Chemical Research & Design Institute |
| 19 | Ni | Enactment | CNOOC Tianjin Chemical Research & Design Institute |
| 20 | Hydrogen | Enactment | CNOOC Tianjin Chemical Research & Design Institute |
| 21 | Perlite | Enactment | CNOOC Tianjin Chemical Research & Design Institute |
| 22 | Polyvinyl alcohol | Enactment | CNOOC Tianjin Chemical Research & Design Institute |
| 23 | 1-butanol | Enactment | Sinopec Group Beijing Chemical Academy |
| 24 | Solvent No.6 | Enactment | Sinopec Group Beijing Chemical Academy |
| 25 | Propane | Enactment | Sinopec Group Beijing Chemical Academy |
| 26 | n-butane | Enactment | Sinopec Group Beijing Chemical Academy |
| 27 | Petroleum ether | Enactment | Sinopec Group Beijing Chemical Academy |
| 28 | Diethyl ether | Enactment | Sinopec Group Beijing Chemical Academy |
| 29 | Adipic acid | Enactment | Sinopec Group Beijing Chemical Academy |
| 30 | Arhat fruit extract | Enactment | Technology Center of Guangxi Entry-Exit Inspection and Quarantine Bureau |
| 31 | Dimethicone and emulsion | Enactment | Sichuan Center for Disease Control & Prevention, Shanghai Food Production Administration |
| 32 | Insoluble polyvinylypyrrolisone | Enactment | Technology Center of HeBei Entry-Exit Inspection and Quarantine Bureau |
| 33 | Higher alcohol fatty acid ester complex | Enactment | China Food Additives & Ingredients Association |
| 34 | Immobilized tannins | Enactment | China Food Additives & Ingredients Association |
| 35 | Polyoxypropylene glycerol ether | Enactment | China Food Additives & Ingredients Association |
| 36 | Polyoxypropylene oxyethylene glycol ether | Enactment | China Food Additives & Ingredients Association |
| 37 | Sucrose polyoxypropylene ester | Enactment | China Food Additives & Ingredients Association |
| 38 | Saffower Yellower | Enactment | China Food Additives & Ingredients Association |
| 39 | Curcumin | Enactment | Shanghai Food Production Administration, China Food Additives & Ingredients Association |
| 40 | Polystyrene | Enactment | Zhejiang Entry-Exit Inspection and Quarantine Bureau |
| 41 | Mineral oil | Enactment | Xi’an Oils & Fats Research & Design Institute State Administration of Grain Reserve of China, Standards & Quality Center of the State Administration of Grain |
| 42 | L-Cysteine monohydrochloride | Enactment | China Biotech Fermentation Industry Association |
| 43 | Galactomannan | Enactment | China Biotech Fermentation Industry Association |
| 44 | Tripotassium glycyrrhi-mate | Enactment | Technology Center of Tianjin Entry-Exit Inspection and Quarantine Bureau |
| 45 | Funoran | Enactment | Jiangsu Health Inspection Authority |
| 46 | Polyethylene glycol | Enactment | National Institutes for Food and Drug Control, Shanghai Food Production Administration |
| 47 | Chinese honey | Enactment | Technology Center of Tianjin Entry-Exit Inspection and Quarantine Bureau |
| 48 | Calcium disodium EDTA | Enactment | Jiangsu Health Inspection Authority |
| 49 | Aspartame-acesulfame salt | Enactment | Technology Center of Inner Mongolia Entry-Exit Inspection and Quarantine Bureau |
| Practice of Production and Operation | |||
| 50 | Hygienic Practice of Meat Production | Revision | Circulation Industry Center of Ministry of Commerce, Heilongjiang Health Inspection Authority, Shandong Entry-Exit Inspection and Quarantine Bureau |
| 51 | Hygienic Practice of Soy Sauce | Revision | Jiangsu Provincial Center for Disease Prevention and Control, Guangdong Health Inspection Authority, China Condiment Industry Association, Shanghai Food Production Administration |
| 52 | Hygienic Practice of Fast Frozen Food | Enactment | China National Center for Food Safety Risk Assessment, Chinese Institute of Food Science and Technology |
| 53 | Hygienic Practice of Packing Drinking Water | Revision | China Beverage Industry Association, China National Health Association, Liaoning Health Inspection Authority, Guangdong Health Inspection Authority |
| 54 | Hygienic Practice of Spices in Thermal Processing of Foods | Enactment | Chinese Institutes of Food Science and Technology, Beijing Technology and Business University, Shanghai Research Institute of Fragrance & Flavor Industry |
| 55 | Health (Functional) Food Good Manufacturing Practice | Revision | Guangdong Food AND Drug Administration |
This chart only includes 55 national food safety standards projects of Basic Standards, Food Products, Food Additives and Practice of Production and Operation. As for the projects of Operation and Inspection Methods, please see more information from MOH Announcement No.512.
