Circular of the General Office of the National Health Commission on Further Stepping up Administration of Local Food Safety Standards
Circular of the General Office of the National Health Commission on Further Stepping up Administration of Local Food Safety Standards
Circular of the General Office of the National Health Commission on Further Stepping up Administration of Local Food Safety Standards
Guo Wei Ban Shi Pin Han [2019] No.556
June 12, 2019
Health commissions of all provinces, autonomous regions, municipalities directly under the Central Government and Xinjiang Production and Construction Corps, and the China National Center for Food Safety Risk Assessment,
In order to further standardize the administration of food safety standards, and in accordance with the provisions of the Food Safety Law, the notification on effectively promoting the administration of local food safety standards (the "Local Standards") and carrying out the clear-up of the Local Standards is hereby given as follows:
I. Administration of the Local Standards
1. Work responsibilities. The administrative department for health at the provincial level shall be responsible for formulating and publishing the Local Standards, take charge of the establishment of project for, formulation, revision and publication of the Local Standards, and carry out such work as publicity, follow-up evaluation, clear-up and consultation. All localities shall, on the basis of scientific assessment, organize formulation and revision of the Local Standards and take responsibility for the safety and practicability of the Local Standards.
The National Health Commission (the "NHC") authorizes the China National Center for Food Safety Risk Assessment (the "CFSA") to undertake the record-filing of the Local Standards, including the construction and maintenance of the information system for record-filing of local food safety standards (the "Record-filing System").
2. Coverage of the Local Standards. Local specialty foods refer to foods that have been eaten with traditional eating habits for more than 30 years in some areas, including local special food materials, foods produced through traditional techniques, and foods involving food safety indicators or requirements which cannot be covered by existing national food safety standards.
......
Guo Wei Ban Shi Pin Han [2019] No.556
June 12, 2019
Health commissions of all provinces, autonomous regions, municipalities directly under the Central Government and Xinjiang Production and Construction Corps, and the China National Center for Food Safety Risk Assessment,
In order to further standardize the administration of food safety standards, and in accordance with the provisions of the Food Safety Law, the notification on effectively promoting the administration of local food safety standards (the "Local Standards") and carrying out the clear-up of the Local Standards is hereby given as follows:
I. Administration of the Local Standards
1. Work responsibilities. The administrative department for health at the provincial level shall be responsible for formulating and publishing the Local Standards, take charge of the establishment of project for, formulation, revision and publication of the Local Standards, and carry out such work as publicity, follow-up evaluation, clear-up and consultation. All localities shall, on the basis of scientific assessment, organize formulation and revision of the Local Standards and take responsibility for the safety and practicability of the Local Standards.
The National Health Commission (the "NHC") authorizes the China National Center for Food Safety Risk Assessment (the "CFSA") to undertake the record-filing of the Local Standards, including the construction and maintenance of the information system for record-filing of local food safety standards (the "Record-filing System").
2. Coverage of the Local Standards. Local specialty foods refer to foods that have been eaten with traditional eating habits for more than 30 years in some areas, including local special food materials, foods produced through traditional techniques, and foods involving food safety indicators or requirements which cannot be covered by existing national food safety standards.
......