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In order to strengthen the supervision and management of the quality and safety of soy sauce and vinegar , improve the quality of soy sauce and vinegar products, and ensure food safety , the relevant matters are hereby announced as follows:
1.
According to the "National Food Safety Standard Soy Sauce" (GB 2717-2018), soy sauce is made of soybeans and/or defatted soybeans, wheat and/or wheat flour and/or wheat bran as the main raw materials, and has a special color made by microbial fermentation.
, Fragrant and flavored liquid condiments
.
Soy sauce production should have a complete fermentation and brewing process, and it is not allowed to use acid hydrolyzed vegetable protein seasoning liquid and other raw materials to prepare soy sauce
.
According to the "National Food Safety Standard Soy Sauce" (GB 2717-2018), soy sauce is made of soybeans and/or defatted soybeans, wheat and/or wheat flour and/or wheat bran as the main raw materials, and has a special color made by microbial fermentation.
, Fragrant and flavored liquid condiments
.
Soy sauce production should have a complete fermentation and brewing process, and it is not allowed to use acid hydrolyzed vegetable protein seasoning liquid and other raw materials to prepare soy sauce
.
2.
According to the "National Food Safety Standard Vinegar" (GB 2719-2018), vinegar is a liquid acid condiment brewed by microbial fermentation using various materials containing starch, sugar, and edible alcohol alone or in combination
.
The production of vinegar shall have a complete fermentation and brewing process, and raw materials such as glacial acetic acid shall not be used for the production of vinegar
.
According to the "National Food Safety Standard Vinegar" (GB 2719-2018), vinegar is a liquid acid condiment brewed by microbial fermentation using various materials containing starch, sugar, and edible alcohol alone or in combination
.
The production of vinegar shall have a complete fermentation and brewing process, and raw materials such as glacial acetic acid shall not be used for the production of vinegar
.
Third, soy sauce and vinegar production enterprises should follow food safety law laws and regulations and food safety standards of production, strengthen raw materials procurement, production process control, factory inspection and use of food additives management, establishing food safety traceability system to ensure product quality and safety
.
Soy sauce and vinegar products should be truly and legally marked with food labels, clearly marked with the names of “soy sauce” and “vinegar” and other standard requirements in the eye-catching position of the label, and various food raw materials and food additives should be marked truthfully and accurately
.
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"
.
.
Soy sauce and vinegar products should be truly and legally marked with food labels, clearly marked with the names of “soy sauce” and “vinegar” and other standard requirements in the eye-catching position of the label, and various food raw materials and food additives should be marked truthfully and accurately
.
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"
.
4.
Soy sauce and vinegar production enterprises shall not reproduce and sell products labeled as "prepared soy sauce" and "prepared vinegar"
.
Soy sauce and vinegar production enterprises shall not reproduce and sell products labeled as "prepared soy sauce" and "prepared vinegar"
.
5.
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, and produce high-quality soy sauce and vinegar products to better meet consumer demand , To promote the high-quality development of the industry
.
Encourage the development and production of low-salt soy sauce and other products
.
Encourage soy sauce and vinegar production and operation enterprises to establish an information-based food safety traceability system
.
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, and produce high-quality soy sauce and vinegar products to better meet consumer demand , To promote the high-quality development of the industry
.
Encourage the development and production of low-salt soy sauce and other products
.
Encourage soy sauce and vinegar production and operation enterprises to establish an information-based food safety traceability system
.
6.
Local market supervision departments should strengthen supervision and inspection of soy sauce and vinegar producers and operators, and organize sampling inspections of soy sauce and vinegar products
.
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 false labeling of product labels, and severely crack down on illegal acts of using non-edible substances such as industrial salt and industrial acetic acid to produce food
.
Anyone suspected of committing a crime shall be transferred to the public security organs
.
Local market supervision departments should strengthen supervision and inspection of soy sauce and vinegar producers and operators, and organize sampling inspections of soy sauce and vinegar products
.
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 false labeling of product labels, and severely crack down on illegal acts of using non-edible substances such as industrial salt and industrial acetic acid to produce food
.
Anyone suspected of committing a crime shall be transferred to the public security organs
.
7.
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 industry integrity
.
Encourage the news media to carry out public opinion supervision on food safety
.
Encourage social organizations, the public and business employees to report illegal production and operation of soy sauce and vinegar
.
Once verified, the reporter will be rewarded
.
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 industry integrity
.
Encourage the news media to carry out public opinion supervision on food safety
.
Encourage social organizations, the public and business employees to report illegal production and operation of soy sauce and vinegar
.
Once verified, the reporter will be rewarded
.
8.
This announcement will be implemented from the date of its release
.
This announcement will be implemented from the date of its release
.
General Administration of Market Supervision
June 23 2021
