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The General Administration of Market Supervision issued an announcement to strengthen the supervision and management of the quality and safety of soy sauce and vinegar

 Last Update: 2021-08-01
 Source: Internet
 Author: User

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Food Partners Reuters June 29, the State Market Supervision and Management Bureau issued "on the strengthening of soy sauce and vinegar quality and safety bulletin supervision and management" (referred to as "the" Notice ""), soy sauce and vinegar to strengthen quality and safety supervision and management related matters Described
.
The contents of the "Announcement" shall be implemented from the date of publication
.

The "Announcement" mentioned that the production of soy sauce and vinegar 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, and glacial acetic acid and other raw materials must not be used to prepare vinegar
.

In addition, soy sauce and vinegar products should be truly and legally marked with food labels, clearly marked with "soy sauce" and "vinegar" and other standard names 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"
.

For the soy sauce and vinegar production enterprises, should be in accordance with the Food Safety Act laws and regulations and food safety standards of production, strengthen raw materials procurement, production process control, product delivery inspection and management of food additives, food safety traceability system to ensure product quality Safe
.
Products labeled as "prepared soy sauce" and "prepared vinegar" shall not be reproduced and sold
.

At the same time, encourage soy sauce and vinegar production enterprises to strengthen the supply chain management of the industrial chain, implement advanced food safety and quality management systems, strengthen product development 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
.

In addition, the "Announcement" also put forward requirements for local market supervision departments, food industry associations, condiment associations, social organizations, the public and corporate employees
.
Related reports: Announcement of the State Administration for Market Regulation on Strengthening the Supervision and Administration of the Quality and Safety of Soy Sauce and Vinegar (No.
23 of 2021 ) Notice of opinion

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Food Partner Network News supervises and manages the quality and safety of soy sauce and vinegar

Food Safety Law Food Safety Law

Supervision Administration of Market Bulletin soy sauce and vinegar on strengthening the quality and safety supervision and management (2021 No.
23) Market Supervision Administration Public Consultation on "Notice on Strengthening Administration of the market soy sauce and vinegar quality and safety supervision of the (draft)" comments Notice
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com Food Information Center.
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