1、 Purpose and basis of revising the General Principles for the Labelling of Prepackaged Food
Food labels are carriers of product information to consumers. To do a good job in the management of pre packaged food labels is not only an effective means to safeguard the rights and interests of consumers and ensure the healthy development of the industry, but also the need to achieve scientific management of food safety. According to the Food Safety Law and its implementation regulations, the former Ministry of Health organized the revision of the pre packaged food labeling standards. New《 General rules for labeling of prepackaged food 》(GB7718-2011) has fully considered the General Principles for the Labelling of Prepackaged Food (GB7718-2004)
Implementation details《 Food Safety Law 》The specific requirements for food labeling in its implementation regulations have enhanced the scientificity and operability of the standard.
2、 Relationship between General Principles for the Labelling of Prepackaged Food (GB7718-2011) and regulations and normative documents of relevant departments
The General Principles for the Labelling of Prepackaged Food (GB7718-2011) is a national food safety standard. If the relevant provisions and normative documents are inconsistent with this standard, this standard should be followed.
This standard specifies the general requirements for the label of prepackaged food. If there are special provisions in other national food safety standards, the general requirements and special provisions for the label of prepackaged food shall be implemented at the same time.
3、 Main process of standard revision
According to the Food Safety Law, its implementation regulations and the needs of food safety supervision, the former Ministry of Health entrusted China Disease Prevention and Control *, China Food Industry Association and other units to set up a standard drafting group to undertake the task of standard revision. The standard drafting group has organized many expert studies, held seminars and expert consultation meetings, and fully listened to the opinions of relevant departments, industry associations and enterprises. This standard solicits opinions from the public through the website of the former Ministry of Health and the reformed National Health and Family Planning Commission, and has received more than 700 feedback and modification suggestions. The standard drafting group analyzed the feedback one by one, held a special meeting in time to study and deal with it, and further improved the standard text. This standard was reviewed and approved by the fifth directors' meeting of the National Standards Review Committee for Food Safety, published on April 20, 2011, and officially implemented on April 20, 2012.
4、 Main contents of standard revision and improvement
（1） Modify the scope of application of the standard. This standard is applicable to two types of prepackaged food: first, prepackaged food directly provided to consumers; The second is prepackaged food that is not directly provided to consumers. It is not applicable to the identification of bulk food, prepared and sold food and food storage and transportation packaging.
（2） According to the requirements of the Food Safety Law, the definition of "prepackaged food" and "production date" has been modified, and the definition of "specification" and "specification" labeling method have been added.
（3） According to the requirements of the Food Safety Law, the standard has added the content that "the content that should not be marked or implied to have the effect of preventing or curing diseases, and the content that non health food should not be expressed or implied to have the effect of health care".
（4） According to the provisions of the Food Safety Law, the standard specifies the labeling requirements for food additives, specifying that food additives should be labeled in the《 Standard for use of food additives 》(GB2760).
（5） With reference to the Codex Alimentarius standard, the standard adds the requirements for the recommended labeling of food allergens, so that consumers can choose food scientifically according to their own conditions.
5、 Definition of prepackaged food
According to the Food Safety Law and the Measures for the Metrological Supervision and Administration of Quantitatively Packed Commodities
》With reference to previous experience in food label management, this standard defines "prepackaged food" as: food that is prepackaged quantitatively or made in packaging materials and containers, including prepackaged quantitatively and food that is prepackaged quantitatively and made in packaging materials and containers in advance and has a uniform mass or volume label within a certain range. The prepackaged food should be prepackaged first, in addition, the package should have a uniform label of mass or volume.
6、 The difference between the labels of "prepackaged food directly provided to consumers" and "prepackaged food not directly provided to consumers"
All items of prepackaged food directly provided to consumers shall be marked on the label. The label of prepackaged food that is not directly provided to consumers must indicate the food name, specification, net content, production date, shelf life and storage conditions. If other contents are not indicated on the label, they should be indicated in the instructions or contract.
7、 About the situation of "prepackaged food directly provided to consumers"
First, prepackaged food provided to consumers directly or through food operators (including catering services); The second is prepackaged food provided to consumers and other food producers. Such imported prepackaged food operated by the importer shall also comply with the above provisions.
8、 About the situation of "prepackaged food not directly provided to consumers"
First, prepackaged food provided by producers to other food producers; The second is prepackaged food provided by producers to the catering industry as raw materials and accessories. Such imported prepackaged food operated by the importer shall also comply with the above provisions.
9、 Information on labels not under the management of this standard
One is the label of bulk food; The second is the food storage and transportation packaging label for the purpose of providing protection and convenient handling during storage and transportation; The third is the label of ready to use food. The above situations can also refer to this standard.
10、 Definition of production date in this standard
The "production date" specified in this standard refers to the date when the prepackaged food forms the final sales unit. The terms such as "packaging date" and "filling date" in the original General Principles for the Labelling of Prepackaged Food (GB7718-2004) are unified as "production date" in this standard.
11、 If a certain food ingredient is not added to the product, but only the flavor and fragrance of the relevant flavor are added, is it allowed to mark the pattern of this kind of food on the label?
The contents of the label shall be true and accurate, and the food shall not be introduced in the form of words, graphics, etc. that are easy to mislead consumers or deceptive. When the graphics or words used may mislead consumers, clear and eye-catching words shall be used for explanation.
12、 About Using Traditional Characters in Labels
This standard stipulates that food labels use standard Chinese characters, but does not include trademarks. "Standard Chinese characters" refer to the Chinese characters in the General Standard Chinese Character List, excluding traditional Chinese characters. Food labels can use standard Chinese characters as well as corresponding traditional Chinese characters.
13、 About the use of "various artistic characters with decorative function" in labels
"Various artistic characters with decorative function" include seal characters, clerical script, cursive script, hand written characters, artistic characters, variant characters, ancient characters, etc. When using these artistic characters, they should be written correctly, easily recognizable and not easily confused.
14、 Correspondence between Chinese and foreign languages of labels
The label of prepackaged food can use foreign language at the same time, but the font size of foreign language used shall not be greater than the corresponding Chinese font size.
For the mandatory labeling content required by this standard and other laws, regulations and food safety standards, the Chinese and foreign languages should have a corresponding relationship.
15、 About * large surface area greater than 10cm two But less than or equal to 35cm two Marking requirements
Food labels shall indicate all mandatory contents according to the requirements of this standard. According to the specific situation of the label area, the height of the words, symbols and numbers in the label content can be less than 1.8mm, which should be clear and easy to identify.
16、 How to judge whether the font height meets the requirement of 1.8mm or more when the mandatory label content contains both Chinese and alphabetic characters?
The height of Chinese characters shall be greater than or equal to 1.8mm, and the units such as kg, mL or other mandatory marking characters shall be judged whether they are greater than or equal to 1.8mm according to the upper case letters or the lower case letters such as "k, f, l".
17、 Labeling requirements for outer packaging (or large packaging) delivered directly to consumers when the sales unit contains several prepackaged food that can be sold independently
The independent packaged food in the sales unit shall be separately marked with mandatory labeling content. The labeling of the outer package (or large package) can be divided into two situations:
First, the outer package (or large package) shall be marked in accordance with the requirements of this standard. If multiple foods in the sales unit are of different varieties, all mandatory labeling contents of each variety of food shall be marked on the outer package, and common information can be uniformly labeled.
Second, if the outer package (or large package) is easy to open for identification, or all or part of the mandatory contents of the inner package (or container) can be clearly identified through the outer package (or large package), the corresponding contents may not be repeatedly marked on the outer package (or large package).
18、 How to mark the production date and shelf life on the outer package when the sales unit contains several individually packaged foods marked with the production date and shelf life
One of the following three methods can be selected: first, the production date is marked with * the production date of the early produced single food, and the shelf life is marked with * the shelf life of the early expired single food; Second, the production date is marked with the date when the outer package forms the sales unit, and the shelf life is marked with * the shelf life of a single piece of food that expires early; The third is to mark the production date and shelf life of each single food on the outer package.
19、 Special name reflecting the true attributes of food
The special name reflecting the true attributes of food usually refers to the food name or food classification name specified in national standards, industrial standards and local standards. If there are more than one name above, you can choose any one of them, or the equivalent name that does not cause ambiguity; In the absence of standard provisions, common names or popular names that can help consumers understand the true attributes of food should be used. It can reflect the inherent nature, characteristics and characteristics of food, and has the function of clarifying the nature of products and distinguishing different products.
20、 How to avoid misunderstanding of product names
When the trade name used contains words or terms (words) that are easy to misunderstand the food properties, the special name of the real properties of the food shall be marked with the same font size at the adjacent part of the same display panel of the name shown. If it is easy to be misunderstood due to different font size or font color, the special name of the true attribute of the food shall be marked with the same font size and color.
21、 Whether the prepackaged food with single ingredient is marked with ingredient list
Prepackaged food with single ingredient shall be marked with ingredient list.
22、 About the separation method of ingredient names
The ingredients in the ingredients list shall be clearly marked, easy to identify and read, and the ingredients can be separated by commas, semicolons, spaces and other easy to identify ways.
23、 Meaning and labeling requirements of edible packaging
Edible packaging material refers to the material made of food, which can be eaten and bear certain packaging functions. These packages are easy to be eaten together with the packaged food, so their raw materials should be marked in the food ingredient list. For edible packaging with corresponding national standards and industrial standards, when the added amount is less than 25% of the total amount of prepackaged food, the original ingredients of the edible packaging can be exempted from labeling. For edible packaging with corresponding national standards and industrial standards, when the added amount is less than 25% of the total amount of prepackaged food, the original ingredients of the edible packaging can be exempted from labeling.
24、 Label of collagen casing
Collagen casings belong to food compound ingredients and have corresponding national and industrial standards. According to 4.1.3.1.3 of the General Rules for the Labelling of Prepackaged Food (GB7718-2011), the original ingredients of collagen casings may not be marked on the labels of meat products with the amount of collagen casings added less than 25% of the total food.
25、 When determining the order of ingredient labeling in the food ingredient list, what unit is the amount of ingredients added
According to the quality or weight of food ingredients added, they shall be arranged in descending order. The ingredients with the added mass percentage (m/m) not more than 2% may not be arranged in descending order.
26、 Marking of composite ingredients in the ingredient list
The marking of composite ingredients in the ingredient list can be divided into the following two situations:
（1） If the compound ingredients directly added to the food have national standards, industrial standards or local standards, and the amount added is less than 25% of the total food, the original ingredients of the compound ingredients need not be marked. If the food additive contained in the compound ingredients with the addition amount less than 25% of the total food amount meets the Standard for the Use of Food Additives (GB2760)
It is not necessary to mark the products that are brought in according to the specified principle and do not play a role in processing in the final products, but the food additives in the composite ingredients that play a role in processing the final products should be marked. The recommended marking method is to add parentheses after the name of the compound ingredient, and mark the common name of the food additive in parentheses, such as "soy sauce (including caramel color)".
（2） If there is no national standard, industrial standard or local standard for the compound ingredient directly added to the food, or the compound ingredient has national standard, industrial standard or local standard and the added amount is more than 25% of the total food, the name of the compound ingredient shall be marked in the ingredient list, followed by parentheses, The original ingredients of the composite ingredients shall be marked one by one according to the descending order of the added amount, and the ingredients with the added amount not exceeding 2% of the total food amount may not be listed in the descending order.
27、 If composite ingredients need to be marked with their original ingredients, how to mark if some of the original ingredients are the same as other ingredients in the food?
You can choose one of the following two ways to mark: one is to mark by referring to the question and answer 28 (2); Second, each original ingredient in the composite ingredient shall be directly marked in the ingredient list, and the order of each ingredient shall be determined according to its total amount in the final product.
28、 About the way to mark the common name of food additives
It shall be marked with its general name in the Standard for the Use of Food Additives (GB2760). On the label of the same prepackaged food, the food additives used can be marked in one of the following three forms: first, all the specific names of food additives are marked; Second, the functional category name and international code (INS number) of all food additives shall be marked. If there is no corresponding international code for a food additive, or it is necessary to mark the allergen, its specific name can be marked; Third, all functional category names of food additives shall be marked, and specific names shall be marked at the same time.
For example, the food additive "propylene glycol" can be optionally labeled as: 1. propylene glycol; 2. Thickener (1520); 3. Thickener (propylene glycol).
29、 Notes on the General Name of Food Additives
（1） Food additives may have one or more functions. The Standard for the Use of Food Additives (GB2760) lists the main functions of food additives for reference. The production and operation enterprises shall mark the name of the functional category on the label according to the actual function of the food additive in the product.
（2） If the Standard for the Use of Food Additives (GB2760) specifies two or more names for a food additive, each name is an equivalent common name. Take "sodium cyclamate (also known as sodium cyclamate)" as an example, "sodium cyclamate" and "sodium cyclamate" are common names.
（3） "Mono and di glycerol fatty acid ester (oleic acid, linoleic acid, linolenic acid, palmitic acid, behenic acid, stearic acid, lauric acid)" can be marked as "mono and di glycerol fatty acid ester" or "mono and di glycerol stearate" or "mono and di glycerol stearate" according to the use situation.
（4） According to the labeling requirements of food allergens, the source description can be added before the common name specified in the Standard for the Use of Food Additives (GB2760). For example, "phospholipid" can be marked as "soybean phospholipid".
（5） According to the Standard for the Use of Food Additives (GB2760), aspartame should be labeled as "aspartame (containing phenylalanine)".
30、 About the establishment of "food additive item" in the ingredient list
The ingredient list shall truthfully indicate the food additives used in the product, but it is not mandatory to establish a "food additive item". Food production and operation enterprises shall choose any form of labeling in Appendix B.
31、 Can two or more functional food additives be added together?
If two or more food additives with the same function are added to the food, their specific names can be marked separately; Or choose to mark the name of the functional category first, and then add parentheses to mark the specific name or international code (INS number). For example, it can be marked as "carrageenan, guar gum", "thickening agent (carrageenan, guar gum)" or "thickening agent (407412)". If a food additive does not have an INS number, its specific name can be marked at the same time. For example: "thickener (carrageenan, sodium polyacrylate)" or "thickener (407, sodium polyacrylate)".
32、 Labeling of compound food additives
Each food additive with functional function in the final product shall be indicated in the food ingredient list.
33、 Labeling of excipients in food additives
When the auxiliary materials contained in food additives do not play a functional role in the final product, they do not need to be marked in the ingredient list.
34、 Marking of processing aids
Processing aids do not need to be marked.
35、 Labeling of enzyme preparations
If the enzyme preparation has lost enzyme activity in the final product, it does not need to be marked; If the enzyme activity is still maintained in the final product, it shall be listed in the corresponding position of the ingredient list according to the relevant provisions of the food ingredient list and the amount of enzyme preparation added during food manufacturing or processing.
36、 Labeling of food nutrition fortifiers
Food nutrition fortifiers shall be labeled according to the name in the Standard for the Use of Food Nutrition fortifiers (GB14880) or the announcement of the former Ministry of Health.
37、 Labeling of ingredients that can be used as both food additives or food nutrition fortifiers and other ingredients
Ingredients that can be used as food additives or food nutrition enhancers as well as other ingredients shall be labeled according to their role in the final product. When used as a food additive, its name specified in the Standard for the Use of Food Additives (GB2760) shall be marked; When used as a food nutrition fortifier, it shall be marked in the Standard for the Use of Food Nutrition Fortifiers (GB14880)
The name specified in; When it functions as other ingredients, its corresponding specific name shall be marked. For example, monosodium glutamate (MSG) can be used as both a condiment and a food additive. When used as a food additive, it should be labeled as sodium glutamate, and when used as a condiment, it should be labeled as monosodium glutamate. For example, riboflavin, vitamin E, polydextrose, etc. can be used as both food additives and food nutrition enhancers. When they are used as food additives, their names specified in the Standard for the Use of Food Additives (GB2760) should be marked; When used as a food nutrition fortifier, its name specified in the Standard for the Use of Food Nutrition Fortifiers (GB14880) shall be marked.
38、 Labeling of bacteria in food
Notice of the General Office of the Ministry of Health on Printing and Distributing the List of Strains Available for Food (WBJF [2010] No. 65) and the former Ministry of Health Announcement No. 25 in 2011
The list of bacteria that can be used in food and infant food is specified respectively. If the above bacteria are used in prepackaged food, the name of the bacteria shall be marked in accordance with the General Principles for the Labelling of Prepackaged Food (GB7718-2011). The enterprise can also mark the corresponding strain number and strain content on the prepackaged food. From January 1, 2014, food production enterprises shall mark relevant strains on the labels of prepackaged food in accordance with the above provisions. The prepackaged food that has been produced and sold before January 1, 2014 can continue to use the existing label and continue to be sold within the food shelf life.
39、 Information on quantitative labeling of ingredients or ingredients
First, if it is emphasized on the food label or instructions that there are some or more valuable and characteristic ingredients or ingredients, the added amount or content in the finished product should be marked at the same time; Second, if it is emphasized on the food label that the content of one or more ingredients or ingredients is low or non-existent, its content in the final product should be marked at the same time.
40、 The situation that quantitative labeling of ingredients or ingredients is not required
Only when a certain ingredient or ingredient is mentioned in the food name to reflect the true nature of the food without special emphasis on the label, it is not necessary to indicate the added amount of such ingredient or ingredient or its content in the finished product. There is no need for quantitative labeling when only emphasizing the taste of food.
41、 Labeling of sulfur dioxide in wine
According to the General Principles for the Labelling of Prepackaged Food (GB7718-2011) and Fermented Wine and Its Preparation (GB2758-2012)
And its implementation time, allowing the wine using the food additive sulfur dioxide to be marked as sulfur dioxide or trace sulfur dioxide in the label before August 1, 2013; Wines produced and imported after August 1, 2013 that use the food additive sulfur dioxide shall be marked as sulfur dioxide, or as trace sulfur dioxide and its content.
42、 Identification of vegetable oil ingredients in the ingredient list
When vegetable oil is used as food ingredient, it can be marked in one of the following two forms:
（1） Vegetable oil with specific source, such as palm oil, soybean oil, refined soybean oil, sunflower seed oil, etc., can also be marked with the name specified in the corresponding national standards, industrial standards or local standards. If the vegetable oil used consists of two or more vegetable oils from different sources, it shall be marked in descending order of the added amount.
（2） It is marked as "vegetable oil" or "refined vegetable oil", and its position in the ingredient list is determined according to the total amount added. If the vegetable oil used has been hydrogenated and there are relevant national, industrial or local product standards, it should be marked as "hydrogenated vegetable oil" or "partially hydrogenated vegetable oil" according to the actual situation, and the corresponding product standard name should be marked.
43、 Labeling of food essence and flavor
For the food using edible essence and flavor, the general name of the essence and flavor can be marked in the ingredient list, or it can be marked as "edible flavor", or "edible flavor", or "edible flavor and flavor".
44、 Marking of spices, spices or compound spices as food ingredients
（1） If a spice or spice extract is added more than 2%, its specific name shall be marked.
（2） If the amount of spice or spice extract (single or total) added does not exceed 2%, their specific names can be marked in the ingredient list, or they can be uniformly marked as "spice", "spice" or "compound spice" in the ingredient list.
（3） When the added amount of compound spice exceeds 2%, it shall be marked according to the marking method of compound ingredients.
45、 Marking of preserved fruits in the ingredient list
（1） If the total amount of various preserved fruits or candied fruits added does not exceed 10%, the specific names of various preserved fruits can be indicated in the ingredient list, or they can be uniformly marked as "preserved fruits" or "preserved fruits".
（2） If the total amount of preserved fruits or candied fruits added exceeds 10%, the specific names of the preserved fruits shall be indicated.
46、 About the label of net content
The net content label consists of net content, figures and legal measurement units. The marking position shall be on the same display panel as the food name on the package or container. The height of all characters (in letters L, k, g, etc.) shall meet the requirements of 4.1.5.4 of this standard. The "net content" can be separated from the number after it by spaces or colons. The "legal measurement unit" is divided into volume unit and mass unit. Only the mass unit can be marked for solid food, and the volume unit or mass unit can be marked for liquid, semi-solid and viscous food.
47、 Indication of net content of prepackaged food in free package or promotional package
The net content of prepackaged food in free gift package (or promotional package) shall be marked in accordance with the provisions of this standard, which can be respectively marked with the net content of the sales part and the free gift part, or the total net content of the sales part and the free gift part, and at the same time, the net content of the free gift part can be marked in an appropriate way. For example, "net content 500g, free 50g", "net content 500+50g"; "550g net content (including 50g free)", etc.
48、 Marks on the content of solids that cannot be clearly distinguished between solid and liquid products
For prepackaged food with solid and liquid phases and solid substances as the main food ingredients, the content of drained matter (solids) shall be marked in the form of mass or mass fraction near the "net content".
Semi solid, viscous food, solid and liquid phase are the main edible ingredients, or the prepackaged food which is suspended or mixed with solid and liquid phase and cannot be clearly distinguished from solid and liquid phase products need not be marked with the content of drained matter (solid matter). Due to its own characteristics, prepackaged food may take on different forms of solid and liquid under different temperatures or other conditions, which does not belong to solid and liquid two-phase food, such as honey, edible oil and other products.
49、 Identification of specifications
The specification of a single prepackaged food is equal to the net content, so it is not necessary to mark the specification separately. See C.2.1 in Appendix C for the specific marking method; When several prepackaged foods of the same type are contained in the prepackaged food, please refer to C.2.3 of Appendix C for the specific marking method of net content and specifications; When prepackaged food contains several kinds of prepackaged food, please refer to C.2.4 of Appendix C for the specific marking method of net content and specifications.
When "specification" is marked, "specification" is not mandatory.
50、 About the place of origin in the standard
"Place of origin" refers to the actual production address of the food, which is a supplement to the producer's address under specific circumstances. If the address of the producer is the actual place of origin of the product, or the producer and the person bearing legal responsibility are in the same prefecture level region, it is not mandatory to mark the "place of origin" item. In the following cases, the item of "origin" should be marked at the same time: First, for products produced by the branch or production base of the group company, when only the name and address of the group company bearing legal responsibility are marked, the item of "origin" should also be used to indicate the location of the branch or production base actually producing the product; Second, for products manufactured by other enterprises, if only the name and address of the entrusting enterprise are indicated, the "place of origin" shall be used to indicate the region where the entrusted enterprise is located.
51. How to mark the name, address and place of origin of the producer and distributor when the group company signs a processing agreement with a subsidiary and the products produced by the subsidiary are not sold to the outside world?
It shall be marked according to the entrusted processing mode between food production and operation enterprises.
52. About prefecture level cities in the standard
The origin of food can be marked to sub provincial cities or prefecture level cities such as municipalities directly under the Central Government and cities specifically designated in the state plan according to administrative divisions. The definition of prefecture level cities shall be implemented in accordance with relevant national regulations.
53. Indication of contact information
The contact information shall indicate the effective contact information of the producers or distributors who are legally responsible. Contact information shall be marked with at least one of the following contents: telephone (hotline, after-sales telephone or sales telephone, etc.), fax, e-mail and other network contact information, and postal address (postal code or mailbox number, etc.) marked with the address.
54. Marking of quality (quality) grade
If the quality (quality) grade of food has been clearly specified in the national standards and industrial standards, the quality (quality) grade shall be marked according to the standard requirements. Product classification, product category, etc. do not belong to the quality grade.
55. Exemption marking
There are two situations for the content of exemption from labeling in this standard: first, it stipulates the food types that can be exempted from labeling the shelf life; Second, it stipulates that when the * large surface area of food packaging or packaging containers is less than 10cm two The label content that can be exempted when. In both cases, the characteristics of the food itself and the difficulty of labeling large amounts of content on small labels are considered respectively. Exemption means that marking is not mandatory, and enterprises can choose whether to mark.
The "solid sugar" in the exemption clauses of this standard refers to white granulated sugar, soft white sugar, brown sugar and rock sugar, excluding candy.
56. How to label imported prepackaged food
The food labels of imported prepackaged food can use both Chinese and foreign languages, and can also use traditional characters at the same time. The mandatory contents in the General Principles for the Labelling of Prepackaged Food (GB7718-2011) shall be marked, and the recommended contents can be marked optionally. When the imported prepackaged food is in both Chinese and foreign languages, the foreign language should be corresponding to the content of the Chinese mandatory logo and the content of the optional logo, that is, the meaning of Chinese and foreign languages should be basically the same, and the font size of foreign languages should not be greater than the corresponding Chinese character font size. For imported food with special packaging shape, the height of Chinese font shall not be less than that of the corresponding content in foreign language on the same display panel.
If the Chinese label is affixed to the original imported pre packaged food package, the Chinese label shall be affixed in accordance with the General Principles for the Labelling of Pre packaged Food (GB7718-2011); The graphics and symbols of the original foreign language labels shall not violate the General Principles for the Labelling of Prepackaged Food (GB7718-2011) and relevant laws and regulations.
The contents of the foreign language ingredient list of imported prepackaged food must have corresponding contents in the Chinese ingredient list. The foreign language ingredient list of the original product is not marked, but the contents that should be marked according to Chinese laws, regulations and standards should also be marked in the Chinese ingredient list (including water and single raw materials added during food production and processing).
Imported prepackaged food shall be marked with the name of the country or region of origin, as well as the name, address and contact information of the agent, importer or distributor legally registered in China; The name, address and contact information of the producer may not be marked. The name and address of the original producer in foreign languages do not need to be translated into Chinese.
The name of the country or region of origin of the imported prepackaged food refers to the name of the country or region where the food becomes the final product, including the name of the packaging (or filling) country or region. The Chinese label of imported prepackaged food shall truthfully and accurately indicate the name of the country or region of origin.
Imported prepackaged food can be exempted from marking relevant product standard codes and quality (quality) grades. If the product standard code and quality (quality) grade are marked, the authenticity and accuracy shall be ensured.
57. How to mark the production date of imported prepackaged food if it only has a shelf life and a good food date?
The date of production shall be truthfully marked by pasting, reprinting and other methods according to the shelf life and the date of use of good food.
58. The date mark shall not be additionally pasted, reprinted or tampered with
Article 4.1.7.1 of this standard "date marking shall not be additionally pasted, reprinted or tampered with" refers to the act of independently tampering with the date by means of pasting, reprinting and other means on the existing label. If the whole food label is made in the form of self-adhesive, including "production date" or "shelf life" and other date contents, the whole self-adhesive sticker affixed to the food package complies with the provisions of this standard.
59. When marking the date, use the words "see the package". Is it necessary to indicate the specific location of the package?
The following two situations should be distinguished: first, the package is large, and the specific position of the date on the package should be indicated; The second is small package food, which can be in the form of "production date see packaging", "production date see inkjet", etc. The above requirements are to facilitate consumers to find date information.
60. Marking of product standard code
The standard code and serial number of the product shall be marked, and the year may not be marked. Product standards can be national food safety standards, local food safety standards, food safety enterprise standards or other national standards, industrial standards, local standards and enterprise standards.
The title can be in but not limited to the following forms: product standard number, product standard code, product standard number, product executive standard number, etc.
61. Identification of Green Food Label
According to 4.1.10 of the General Rules for the Labelling of Prepackaged Food (GB7718-2011), prepackaged food (excluding imported prepackaged food) shall be marked with the standard code of the product. Standard code refers to the standards related to product quality, specifications and other contents implemented by prepackaged food products, which can be national food safety standards, local food safety standards, food safety enterprise standards, or other relevant national standards, industry standards, and local standards. In accordance with the Measures for the Administration of Green Food Labels (Decree No. 6 of 2012 of the Ministry of Agriculture), the use of green food labels on product packaging by enterprises means that enterprises promise that the products meet the green food standards. An enterprise may mark on the package the green food standards implemented by the product, or other standards implemented in its production.
62. Labeling of Sensitizing Substances
Some raw materials or ingredients in food may induce allergic reaction after being eaten by specific people. One of the effective prevention measures is to mark the food allergens contained or possibly contained in the food label, so as to prompt consumers with allergies to choose the food suitable for them. This standard lists eight types of allergens with reference to Codex Alimentarius standards, and encourages enterprises to voluntarily label them to remind consumers and effectively perform their social responsibilities. The manufacturer can also choose whether to label other sensitization substances other than Class VIII sensitization substances. The specific labeling form shall be independently selected by the food production and operation enterprises with reference to the following.
Sensitizing substances can be directly marked with easily identifiable ingredient names in the ingredient list, such as milk, egg powder, soybean phospholipid, etc; You can also choose to give a prompt at the location adjacent to the ingredient list, such as "containing..."; If the ingredients do not contain a certain allergen, but other foods containing the allergen are also produced in the same workshop or production line, so that the allergen may be brought into the food, "may contain...", "may contain trace...", "this production equipment also processes foods containing..." "This production line also processes food containing" and other ways to mark the information of allergens.
63. Calculation of the large surface area of packages or containers
Appendix A gives the calculation method of the large surface area of the package or packaging container. A.1 and A. * respectively specify the calculation method of the rectangular and cylindrical * large surface area, which is the calculation method of the regular shape (volume). A. 3 The calculation method of irregular shape (volume) is given. The calculation of the large surface area of the package or packaging container * should be followed.
64. Calculation of irregular surface area of prepackaged food packages
The packaging materials or containers of food with irregular shape shall be mainly displayed on the flat or nearly flat surface, and the area of the panel shall be * large surface area. If there are multiple planes or similar planes, the one with the largest area * shall be the main display layout; If the areas of these planes or similar planes are also similar, the main display layout can be selected independently. The calculation of the total surface area of the package can be measured when the product is not placed in the package, but the size of the edge and the part that cannot be printed should be removed.
LXXV. About Standard Appendix B
When food producers label food additives in the ingredient list, they must choose a label form from Appendix B. Appendix B explains in detail the different labeling methods of food additives in the ingredient list with specific examples. Food production and operation enterprises can choose one of them to label the ingredient list according to the characteristics of the food. However, there are no special requirements for the separation method and punctuation marks between ingredients in the ingredient list.
LXVI. About Standard Appendix C
Appendix C contains some examples of the recommended forms of labeling items. When labeling corresponding label items, food producers should keep consistent with the basic meaning of the recommended form, but the choice of text expression and punctuation marks is not limited to the form in the examples.
Appendix C uses a large number of examples to illustrate how to mark the net content, specification, date, shelf life and storage conditions. Food production and operation enterprises can choose one of them according to their needs, but it does not have to be the same. They can also make appropriate modifications to the recommended form according to the characteristics of food or packaging without changing the basic meaning.
67. How to implement standards
Before the implementation date of this standard, food production and operation enterprises are allowed and encouraged to implement this standard. In order to save resources and avoid waste, food labels that meet the requirements of the original General Principles for the Labelling of Prepackaged Food (GB7718-2004) can continue to be used before the implementation date. After the implementation date of this standard, food production enterprises must implement this standard, but the food with old labels before the implementation date can continue to be sold within the product warranty period.
