Transcript Advancing food safety systems—Chinese food standard and

Introduction of Food Safety Control
System in China
Qiu Yueming
China National Institute of Standardization,
AQSIQ, P. R. China
Main Content
 Introduction
 Regulations and standards
 Domestic supervision
 Certification and Accreditation
 Export food control
 International co-operation
 Rectification and consolidation
 Conclusion
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Introduction
 The Chinese government, as it has always done, attaches great
importance to food quality and safety.
 It has established a whole system for food quality control and
assurance: enactment of food regulations and standards,
supervision and administration, certification and accreditation,
and export control.
 To balance two needs:
• Advanced technologies and experience from developed countries and to
meet their requirements of food laws and regulations,
• Own economic and scientific status and productivity
 Reached a high level in food quality control and food safety
guarantee:
 Certain technologies /equipments advanced
 Exported food qualification rate above 99%
 Monitoring and control system effective
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Regulations and standards
Laws:
 Law on production quality
 Law on food hygiene
 Law on agricultural products quality and safety
 Law on standardization
 Law on Import and Export Commodity Inspection
 Law on animal quarantine
 Law on infectious disease protection and treatment
 Law on entry-exit animal and plant quarantine
 Agriculture law
 Fishing law
etc.
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Regulations and standards
Stipulations and detailed rules:
 Stipulated regulation on veterinary drug administration
 Chinese veterinary pharmacopoeia
 Stipulated regulation on pesticide administration
 Stipulated regulation on feed and feed additives
administration
 Stipulated regulation on the implementation of the law of
import and export commodity inspection
 Stipulated regulation on the implementation of the law of
entry- exit animal and plant quarantine
 Quality and safety supervision requirements on food
producing and processing plants
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Regulations and standards
Stipulations and detailed rules:
 National standard administration requirements
 Professional standard administration requirements
 Regional standard administration requirements
 Administration requirement on food additive hygiene
 Administration requirements on feed additive hygiene
 Requirements on organic food accreditation
 Administration requirements for food processing enterprises
in application for food hygienic registration abroad
 Administration requirements on export commodities
registration
 Administrative requirements on restaurant food hygiene
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Regulations and standards
 The state administration of
standardization is in charge of
the planning, examine and
verifying, numbering, and
announce of national standard.
 Four levels: national standard,
professional standard,
regional standard, and
enterprise standard
 >2,100 national standards(650
mandatory) ; >2,900 industrial
(professional) standards.
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GB
Professional
standards
Regional
standards
Enterprise
standards
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Regulations and standards
 Maximum residue limits: 9
 Food additive specifications: 149
 Special diet and nutrition: 17
 Food label: 2
 Control procedures in food manufacture: 23
 Determination methods and procedures: 27
 Hygienic requirements in products: 89
 Packing materials and their requirements: 46
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Regulations and standards
Important standards:
 GB 2760-2005, Application requirements and
tolerance for food additives;
 GB 2761-2005, Maximum residue limits for
mycotoxins in foods;
 GB 2762-2005, Maximum residue limits for
environmental pollutants in foods;
 GB 2763-2005, Maximum residue limits for
pesticides in food;
 Notification No 235 of MOA, Maximum residue
limits of veterinary drug residues in food of animal
origin
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Domestic supervision
 Principle:
“Prevention first, governance from the very origin”
 Working pattern:
“Unified leadership at national level, responsibilities
shouldered by the local government, guidance and
coordination provided by the ministries, joint actions
taken by different parties”
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Domestic supervision
Four ministries :
 MOA: ministry of Agriculture
 AQSIQ: General State Administration of
Quality Supervision and Inspection and
Quarantine
 SAIT: State Administration of Industry and
Trade
 MOH: Ministry of Public Health
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Responsibilities of the four ministries
Source control of
primary products
MOA
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Processing plants
and slaughterhouse
Import and export
products
AQSIQ
Circulation
places
SAIT
Restaurants
and school
coordination,
investigation
MOH
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Domestic supervision
 MOA: Action Plan for Hazard-Free Food to address
pesticide and veterinary drug residue problems for
agricultural products.
 AQSIQ: market access system to ensure food
quality and safety; random tests; recall system
 SAIT: market inspection; record and exam buy-in
products, to check the licenses and issue invoices,
and to keep records of trading accounts;
 MOH: supervision in restaurants, risk assessment,
coordination, investigation in serious food accidents
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Domestic supervision
AQSIQ testing system:
Domestic:
 56 national food quality supervision and testing
centers
 381 regional inspection labs
 >2000 county level inspection places
Export:
 198 national key laboratories
 318 regional laboratories
The laboratories possesses instruments worth
of 0.8 billion RMB. There are totally 100 thousands
of technicians.
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Certification and Accreditation
 Encourage enterprises to implement quality
control system and to carry out advanced
management standards.
Set up certification and accreditation system
 GAP and HACCP have been put into
operation in the areas of agricultural
materials control, management of planting
and breeding, food processing and
manufacturing, packaging, storage and
marketing.
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Certification and Accreditation
Some standards:
 “Notification on the Implementation of an
Agricultural Products Certification and
Accreditation System ” was issued by CNCA.
 ChinaGAP: GB/T20014.1-11 – 2004 standards
 GMP: 21 standards, in revision
 HACCP: GB/T 19537-2004 ( for vegetables),
2 in plan;
etc.
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Certification and Accreditation
 Issued 3,368 certificates for organic products,
accredited areas reaching 2.03 million hectares: one
of the top ten countries in terms of accredited
organic area
 286 export-oriented enterprises and demonstrative
fields for agricultural standardization in 18 provinces
have been chosen as pilot places for the practice of
GAP, among which, 210 have been accredited
 4,187 establishments have been granted the
accreditation
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Export food control
 More emphasis and stricter supervision
 export food safety supervision framework:
one mode, ten systems
“one mode” :
“company + farms + standardization”,
meaning raw materials of export oriented food
establishments must come from qualified planting
or breeding farms. All farms must have
standardized planting and breeding, and must
implement agricultural standardization system
such as GAP.
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Export food control
“Ten systems”:
 system of registration for farms,
 monitoring system of epidemic diseases,
 monitoring and control system of pesticide and veterinary
drug residues,
 system of hygienic registration for export food establishments,
 system of classification and grading for enterprises,
 system of assigning official inspectors and veterinarians to
high-risk and large-scale export oriented food establishments,
 system of statutory inspection and quarantine over food for
export,
 system of traceability and recall of unqualified products,
 rapid alert system
 system of “red-list and blacklist” for export oriented
enterprises.
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Export food control
By the end of 2007, registered export-oriented farms:
66,700 hectares of tea plantation,
225,000 hectares of vegetable farms,
1,754 pig farms,
1,969 chicken farms,
148 poultry farms (for eggs),
47 rabbit farms, 990 aquaculture farms,
503 eel farms.
registered enterprises for export: 12,334
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Export food control
 system of “red-list and blacklist”:
For the companies having a sound internal control system
to ensure food safety and enjoying good reputation in
importing countries, AQSIQ encourages them by putting
them in the list of “excellent enterprises (red-list)” and
granting them with favorable policies.
enterprises being notified of severe quality problems by
importing countries, or evading export inspection &
quarantine, or even cheating local CIQ, AQSIQ punishes
them by putting their names into “illegal enterprises
(blacklist)” and at the same time, suspending their export,
or canceling registration, or even revoking their sanitation
registration certificates.
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Export food control
 Electronic supervision network:
National Common Video Network Platform
real-time monitoring and supervision on raw materials,
production, testing of finished products storage and
transportation, and in the case the whole process is in
compliance with relevant requirements, to give automatic
“green light” to products for export.
three levels: with AQSIQ headquarter at the top level to
control the whole network and all spots, and provincial and
local CIQs at the second and third levels
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International co-operation
 CAC: CCFA, CCPR host country
 Cooperation with Europe for food safety
 Sino-Japan cooperation system
 China and USA cooperation in food safety
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Rectification and consolidation
 Special rectification and consolidation actions:
 Re-examination of registered enterprises, re-accreditation of
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HACCP certification, labeling of packages, etc.
The packages of all food products intended for export must be put
on CIQ label;
All illegal susceptible import goods must be returned or destroyed;
all the 15,903 registered farms providing raw materials have been
checked up;
All the 12,793 registered food establishments have been checked
up;
All the.787 establishments for aquaculture intended for US markets
have been verified for HACCP accreditation;
A new law, the Law of Food Safety will be enforced soon.
Compared to the old Law of Food Hygiene, the new law stresses
more on the risk assessment and the punishment on violations is
expected to be more severe.
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Conclusion
After years of practice, years of learning and
absorbing advanced technologies and experience
from other countries, food safety control system in
China has been improved gradually together with
the growth of China’s productivity. The system is
effective in all aspects including legislation, law
enforcement, supervision, and controlling. We are
confident the system can assure the safety of
Chinese food products. We are also confident that
China’s food safety control system will be bettered
and further improved along with the development
of science and technology.
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