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News from this newspaper (Reporter Zhou Yan) In order to strengthen the quality and safety supervision and management of soy sauce and vinegar, improve the quality of soy sauce and vinegar products, and ensure food safety, on June 29, the State Administration for Market Regulation issued the "General Administration for Market Regulation on Strengthening the Quality of Soy Sauce and Vinegar".
The announcement pointed out that according to the "National Food Safety Standard Soy Sauce" (GB 2717-2018), soy sauce is made of soybean and/or defatted soybean, wheat and/or wheat flour and/or wheat bran as the main raw materials, and has special characteristics.
Soy sauce and vinegar production enterprises 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, establish a food safety traceability system, and ensure product quality and safety
The announcement clearly stated that soy sauce and vinegar manufacturers are not allowed to produce and sell products labeled as "prepared soy sauce" and "prepared vinegar"
The announcement said that soy sauce and vinegar production enterprises are encouraged to strengthen industrial chain supply chain management, implement advanced food safety and quality management systems, strengthen product research and development innovation, formulate product quality standards, and produce high-quality soy sauce and vinegar products to better meet consumption.
The announcement requires local market supervision departments to strengthen the supervision and inspection of soy sauce and vinegar producers and operators, and organize sampling inspections of soy sauce and vinegar products
In addition, food industry associations, condiment associations, etc.
"China Food News" (July 1, 2021 04 edition)
(Editor-in-charge: Zhou Yan)
