[Import and export food safety] Know the changes quickly!Revision of 'Limits of Contaminants in Food'

E.g:

1. Harmful elements (such as lead, cadmium, mercury, arsenic) and industrial chemical pollution (such as polychlorinated biphenyls);

2. Organic pollutants formed during food production, processing and cooking (such as benzo[a]pyrene, N-dimethylnitrosamine and 3-chloro-1,2-propanediol);

3. Pollution from food packaging materials (such as tin);

4. Fungi in nature produce toxic metabolites (such as aflatoxin, deoxynivalenol) during the growth and reproduction process.

give a few examples

National Food Safety Standard Limits of Contaminants in Food(GB 2762) is a general food safety standard, which is of great significance for ensuring food safety, regulating food production and operation, and maintaining public health.

our countryNational Food Safety Standard Limits of Mycotoxins in Food(GB 2761) stipulates the limit requirements of mycotoxins in food, while the 'National Food Safety Standard Food Contaminant Limits' (GB 2762) stipulates that chemical pollutants other than pesticide residues, veterinary drug residues, biological toxins and radioactive substances Limited requirements.

In order to further improve my country's national food safety standard system, the standard is revised based on the latest risk monitoring and risk assessment results, combined with international trends in pollutant management in recent years and standard tracking and evaluation opinions.

Revision Work PersistenceFor the purpose of protecting public health, focus on setting limits for food pollutants that pose a greater risk to the health of Chinese residents and food types that have a greater impact on residents' dietary exposure;Based on risk assessment, with reference to the principles of the Codex Alimentarius Commission (CAC) for formulating standards for pollutants in food, combined with the risk monitoring data of pollutants and the results of exposure assessment, determine the pollutants and their limits in related foods.

The revision work fully considers the actual pollution situation in my country and the production and operation status of the industry, takes into account the needs of industry development and supervision, combines source pollution control and production process control, and focuses on the control of pollutants in food raw materials to ensure the scientificity and feasibility of the standard .

Removed two comments defined by 'Edible Part'.

Modified and improved the description of the dry product limit requirements in 3.5.

Vegetables and their products, fruits and their products, edible fungi and their products, algae and their products, nuts and seeds, meat and meat products, aquatic animals and their products, milk and dairy products, eggs and egg products, oils and fats And its products, condiments (except spices), beverages, alcohol, food for special dietary use, limit value of other categories, description of food category, etc.

The mercury limits and food category descriptions of aquatic animals and their products, edible fungi and their products are modified; 'rice''corn flour (slag, flakes)' of grains and their products are changed to 'rice (flour) ''Corn grits (slag)', the 'mineral water' of beverages is changed to 'drinking natural mineral water'.

Revised arsenic limits for grains and their products, edible fungi and their products, oils and fats and their products, and condiments; added arsenic limits for prepared milk powder.

The note is moved from the primary classification 'Food (except beverages, infant formula food, supplementary food for infants)' to the header 'Food Category (Name)'.'Thin plate' is changed to 'thin plate'.

Change 'paddy a, brown rice, rice, wheat, wheat flour, corn, corn flour (slag, flakes)' to 'paddy a, brown rice, rice (flour), wheat, wheat flour, corn, corn flour, corn grits ( slag)', and its limit value of benzo[a]pyrene was revised from '5.0μg/kg' to '2.0μg/kg'.

The limit value of PCBs in aquatic animals and their products has been changed from '0.5mg/kg' to '20μg/kg', and the limit value of PCBs in aquatic animal fats and oils has been increased to 200μg/kg.

The limit detection method for pollutants in packaged drinking water is revised to 'National Food Safety Standards Inspection Method for Drinking Natural Mineral Water' (GB 8538).

Regarding the limit of lead, nitrite and nitrate in infant formula, liquid infant formula shall be converted into the limit according to the ratio of 8:1.

Appendix A deletes food categories such as pickled vegetables, fermented vegetable products, and condensed milk, and adds dried fruits, dried vegetables, pickled vegetables, other bean products (including red bean paste), dried algae, salted algae, and concentrated dairy products Category descriptions of cream, butter, anhydrous butter, oil products containing hydrogenated and/or partially hydrogenated oils, beverages for special purposes, and various fresh edible fungi including Agaricus bisporus; the descriptions of individual food categories (names) have been improved.

'National Food Safety Standard Limits of Contaminants in Food' (GB 2762) is a national food safety standard, which belongs tomandatory standards.After the standard is implemented, if other relevant regulations are inconsistent with this standard, it shall be implemented in accordance with this standard.sinceJune 30, 2023From the date of implementation of the new standard, the 'National Food Safety Standard Limits of Contaminants in Food' (GB 2762-2017) and Amendment No. 1 will be abolished.Foods that have been produced before the implementation date of the new standards can continue to be sold within the product shelf life.

The 'National Food Safety Standard Limits of Contaminants in Food' (GB 2762) should be implementedfollow the principles：

1 Food production enterprises should organize production in strict accordance with laws, regulations and standards, and meet the requirements of food pollutant limit standards.

2 For other food contaminants not covered by the standards, or where no limit value or control level has been established, the food producer shall take control measures to make the content of the contaminants in the food reach the lowest possible level.

3 Focus on the control of food raw material pollutants, reduce and control food pollutants from the source of food.

4 Strict food safety management in the production process, encourage the use of stricter control requirements than the 'National Food Safety Standard Limits of Contaminants in Food' (GB 2762) to reduce the content of pollutants in food.