China News Service, April 9th. According to the website of the State Administration for Market Regulation, the State Administration for Market Regulation issued a notice on the 9th that in order to strengthen the supervision of the quality and safety of soy sauce and vinegar, the State Administration for Market Regulation drafted the "General Administration of Market Supervision on Strengthening the Quality and Safety of Soy Sauce and Vinegar Regulatory Announcement (Draft for Solicitation of Comments)" (hereinafter referred to as the Draft for Solicitation of Comments).
The draft for comments proposes that soy sauce and vinegar manufacturers should organize production in accordance with food safety laws and regulations and food safety standards, strengthen the procurement of raw and auxiliary materials, production process control, product inspection and food additive use management, and establish a food safety traceability system to ensure product quality Safety.
The draft requires that soy sauce and vinegar products should be truly and legally labelled with food labels, clearly labelled "soy sauce" and "vinegar" and other standard names in the conspicuous position of the label, and accurately label various raw materials, auxiliary materials and food additives.
Where genetically modified soybeans are used as raw materials for soy sauce production, the words "processed genetically modified soybeans" or "processed raw materials are genetically modified soybeans" shall be marked.
Condiments that do not meet the national food safety standards for soy sauce and vinegar shall not be marked with the names or categories of "soy sauce" and "vinegar".
Enterprises that originally produced "prepared soy sauce" and "prepared vinegar" should promptly apply for alteration or cancellation of food production licenses.
For applications for changing food production licenses, local market supervision departments shall strictly review, reorganize on-site inspections when necessary, and renew food production licenses in accordance with laws and regulations.
Encourage soy sauce and vinegar production enterprises to strengthen industrial chain supply chain management, implement advanced food safety and quality management systems, strengthen product R&D and innovation, formulate product quality standards, produce high-quality soy sauce and vinegar products, and better meet consumer demand and promote High-quality development of the industry.
Encourage the development and production of low-salt soy sauce and other products.
The draft for comments emphasizes that the local market supervision departments should strengthen the supervision and inspection of soy sauce and vinegar producers and operators, and organize the supervision and sampling of soy sauce and vinegar products and risk monitoring.
Investigate and punish illegal activities such as the use of acid hydrolyzed vegetable protein seasoning liquid and other raw materials to prepare soy sauce, the use of glacial acetic acid and other raw materials to prepare vinegar, and the failure to change food production licenses in a timely manner, false labeling of product labels, and severely crack down on the use of industrial salt and industrial acetic acid. The illegal act of producing food with non-edible substances.
Anyone suspected of committing a crime shall be transferred to the public security organs.
The draft for comments pointed out that the food industry associations, condiment associations, etc. should strengthen industry self-discipline, guide and urge soy sauce and vinegar producers and operators to produce and operate in accordance with the law, and promote the integrity of the industry. Encourage the news media to carry out food safety supervision by public opinion. Encourage social organizations, the public and business employees to report illegal activities in the production and sale of soy sauce and vinegar. Once verified, the informant will be rewarded.