BEIJING, CHINA—Chinese food producers must record all the information on raw material procurement and food processing procedures and keep the record for at least two years, under a new regulation to ensure food safety.
The requirement is detailed in the Regulation on the Implementation of the Food Safety Law, which was published Friday.
The regulation, effective Monday, details the requirements on food manufacturers and wholesalers in food processing and distribution and the importance of supervision by health authorities highlighted in the Food Safety Law, which took effect on June 1.
Passed on July 8 at a meeting of the State Council, the regulation also gives specifics on food safety risk assessments.
Source:Xinhua
Latest from Quality Assurance & Food Safety
- USDA Indefinitely Delays Salmonella Testing Program for Raw Breaded Stuffed Chicken
- American Soybean Association Names New Industry Relations Leadership
- Babybel Transitions From Cellophane to Paper Packaging
- Ambriola Company Recalls Cheese Products Due to Listeria Risk
- Horizon Family Brands Acquires Maple Hill Creamery
- Kellanova Shares Top Five Consumer Packaged Goods Tech Trends Shaping 2026
- Stay Ahead of Supply Chain Pressure
- Brendan Niemira Named IFT Chief Science and Technology Officer
