Official FAQ: Common Questions Regarding China National Standards for Food Safety-Food Product Standard

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

Q1: For products implementing the National Standard for Food Safety - Cake and Bread (GB 7099-2015), if the product doesn’t contain fat and oil but contains sesame seeds and peanuts which are rich in fat, is it necessary to measure the acid price and peroxide value?

A1: The National Standard for Food Safety - Cakes and Bread (GB 7099-2015) stipulates that the acid price and peroxide value are only applicable to products with added fats and oils. The sesame seeds and peanuts are not added fats and oils, so they could not be tested for acid price and peroxide value.

Q2: Is the sensory requirements under the National Standard for Food Safety - Edible Mushrooms and Their Products (GB 7096-2014) applicable to wild edible mushrooms such as wild white porcini mushrooms?

A2: The scope of application of National Standard for Food Safety Edible Mushrooms and Their Products (GB 7096-2014) is mainly for edible mushrooms obtained by artificial cultivation. The growth environment of wild harvested edible mushrooms is quite different from that of artificially cultivated edible mushrooms, and it is difficult to intervene in the situation of insect infestation, so the “no insect infestation” requirements in the sensory requirements is not applicable to wild edible mushrooms.

Q3: Provision 4.5 of the National Standard for Food Safety - Fermented Wines and Their Preparations (GB 2758-2012) stipulates that “Wine and other fermented wines and their preparations with alcohol content greater or equal to 10% vol are exempted from the labeling of their shelf-life”. Does it mean that all wines (regardless of alcoholic strength) are exempted from labeling shelf life?

A3: According to provision 4.5 of the National Standard for Food Safety Fermented - Wines and Their Preparations (GB 2758-2012), “Wine and other fermented wines and their preparations with alcohol content greater or equal to 10% vol are exempted from the labeling of shelf life”, wines ((regardless of alcohol content) that comply with the scope of application under the GB 2758-2012 are exempted from the labeling of shelf life.

Q4: Is the indicator requirement of total colony count under the National Standard for Food Safety - Biscuits (GB 7100-2015) applicable to sandwich cookies with added active bacterial strains?

A4: The addition of active strains of bacteria to cookies is a newly developed product type. The total colony count indicator in the National Standard for Food Safety - Biscuits (GB 7100-2015) is not applicable to cookies with added active bacteria strains (aerobic and parthenogenetic anaerobic), and the content of the active bacteria strains in this kind of products should be indicated on the label to indicate the product type.

Q5: Is the indicator requirement of total colony count in the National Standard for Food Safety Prepared Cereal Products (GB 19640-2016) applicable to prepared cereal products with added active bacterial strains?

A5: The addition of active bacteria strains to prepared cereal products is a newly developed product type. The total colony count indicator in the National Standard for Food Safety Prepared Cereal Products (GB 19640-2016) is not applicable to prepared cereal products with active bacteria strains (aerobic and parthenogenetic anaerobic), and the content of active bacteria strains in such products should be indicated on the label to indicate the product type.

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Further Information

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

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

Official FAQ: Common Questions on China National Standards for Food Safety-Pathogenic Bacteria Limits