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Report Name:China Notifies Draft Standard for Maximum Levels Of Voluntary Report – Voluntary - Public Distribution Date: June 08,2020 Report Number: CH2020-0071 Report Name: China Notifies Draft Standard for Maximum Levels of Contaminates in Foods - SPS 1150 Country: China - Peoples Republic of Post: Beijing Report Category: FAIRS Subject Report Prepared By: FAS Beijing Staff Approved By: Michael Ward Report Highlights: On May 11, 2020, China notified the National Food Safety Standard for Maximum Levels of Contaminates in Foods (Draft for Comments) to the WTO SPS Committee as G/SPS/N/CHN/1150. The draft standard, once finalized, will replace the current standard GB2762-2017. The comment deadline is July 10, 2020. Comments can be sent to China’s SPS Enquiry Point at [email protected]. China has not announced a proposed date of entry into force of the standard. This report contains an unofficial translation of the draft standard. THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY General Information BEGIN TRANSLATION Maximum Levels of Contaminates in Foods Foreword The standard replaces the GB 2762-2017, National Food Safety Standard - Maximum Levels of Contaminates in Foods and its No.1 Revision Document. Compared with GB 2762-2017, the major changes contained in the standard are as below: - Terminologies and definitions are revised; - Principles of application are revised; - Requirements on limis of lead in foods are revised. - Requirements on limits of cadmium in foods are revised; - Requirements on limits of arsenic in foods are revised; - Requirements on limits of methyl mercury in fish and fish products are revised; - The location of notes in Table 5 is revised - Requirements on limits of Benzo[a]pyrene in grains and their products are revised; - Requirements on limits of polychlorinated biphenyl in foods are revised; - Testing methods quoted for testing limits of contaminants in packaged drinking water are revised; - The conveision ratio for formulas for infants and young children is added; - Appendix A is revised; 2 National Food Safety Standard Maximum Levels of Contaminates in Foods 1. Scope The standard sets limits for lead, cadmium, mercury, arsenic, tin, nickel, chromium, nitrite, nitrate, Benzo[a]pyrene, N-nitrosodimethylamine, polychlorinated biphenyl, 3-chloro-1, 2-propanediol in foods. 2 Terminologies and Definitions 2.1 Contaminants Hazardous chemical substance, not intentionally added to food, but brought into such foods in food production (crop growing, animal husbandry and veterinary medicine), processing, packaging, storage, transportation, distribution, and consumption, or introduced as a result of environmental contamination. Contaminants in the Standard refer to contaminants other than pesticide resudue, vetrinery drug residue, biotoxin, and radionuclides. 2.2 Edible Part The part of food material for edible use, which is the remaining part after mechanical processing that removes the non- edible part (such as grain husk, fruit peel, nut shell, bones in meat/fish, shell of shellfish). 2.3 Limit The maximum content of contaminants in food materials and/or the edible part of the finished food products. 3 Principles of Application 3.1 Regardless of existence of contaminant limits, food producers and processors shall take control measures to keep the contaminant content in foods at the minimum level. 3.2 The Standard lists the contaminants that may pose high risks to the public health; the foods with contaminant limits are foods that pose higher impact on consumers’ dietary exposure. 3.3 Description of Food Categories (Name) (Appendix A) is used for defining applicable scope of contaminant limits, and is only applicable to the Standard. When a contaminant limit is applied to a certain food category (name), all types of foods in the food category are subject to the limit unless otherwise specified. 3.4 Maximum Levels of Contaminates in Foods are calculated based on the edible parts of the food unless otherwise specified. 3.5 For dried meat, dried aquatic products and dried edible fungi, where limits indexes have requirements on their fresh food and corresponding products, the contaminant limits for dried foods are calculated by the dehydration ratio or the concentration ratio of the corresponding fresh foods. When the contaminant content in dried products is lower than the contaminant limit in their fresh materials, it may determine that the dried products comply with the limit requirements. The dehydration ratio or the concentration ratio could be determined by analysis of the food, by the information provided by the producer, or by other available data, unless otherwise specified. 3 4 Specifications 4.1 Lead 4.1.1 For lead limits in foods, see Table 1. Table 1 Lead Limits in Foods Limit (on Pb basis) Food Category (Name) mg/kg Grains and grain productsa (excluding cereal, gluten, assorted cereal porridge, wheat 0.2 and rice products with fillings) Cereal, gluten, canned porridge, wheat and rice products with fillings 0.5 Vegetable and vegetable products Fresh vegetables (excluding brassica vegetables, leafy vegetables, leguminous 0.1 vegetables, ginger, tuber vegetables) 0.3 Leafy vegetables 0.2 Brassica vegetables, leguminous vegetables (excluding potatoes) 0.1 (peeled) Potatoes 0.3 Vegetable products(excluding dried vegetables) Dried vegetables 0.8 Fruit and fruit products Fresh fruit (excluding Cranberry and gooseberry) 0.1 Cranberry and gooseberry 0.2 Fruit products (excluding fruit jam (paste), candied and preserved fruits and dried 0.2 fruits) Fruit jam (paste) 0.4 Candied and preserved fruits 0.6 Dried fruit 0.5 Edible fungi and their products [excluding Agaricus bisporus (J.E. Lange) Imbach, Pleurotus ostreatus (Jacq.) P. Kumm, Lentinula edodes (Berk.) Pegler, Armillaria mellea (Vahl.) P. Kumm, bolete, Tricholoma matsutake (S. Ito & S. Imai) Singer, 0.5 Tuber spp., Russula virescens (Schaeff.) Fr., Termitomyces spp., Cantharellus spp., Lactarius volemus (Fr.), Auricularia, Tremella fuciformis Berk. and products of the above edible fungi] Agaricus bisporus and its products, Pleurotus ostreatus (Jacq.) P. Kumm and its products, Lentinula edodes (Berk.) Pegler and its products, Armillaria mellea 0.3 (Vahl.) P. Kumm and its products Bolete, Tricholoma matsutake (S. Ito & S. Imai) Singer and its products, Tuber spp. and its products, Russula virescens (Schaeff.) Fr. and its products, 1.0 Termitomyces spp. and its products, Cantharellus spp. and its products, Lactarius volemus (Fr.) and its products and its products Auricularia and its products, Tremella fuciformis Berk. fuciformis Berk and its 1.0 (on dry weight basis) products. Beans and bean products Beans 0.2 Bean products (excluding soybean milk) 0.3 Soybean milk 0.05 Algae and algae products (excluding spirulina and its products) 1.0 (on dry weight basis) Spirulina and its products 2.0 (on dry weight basis) Nuts and seeds (excluding raw coffee beans and roasted coffee beans) 0.2 4 Limit (on Pb basis) Food Category (Name) mg/kg Raw coffee beans and roasted coffee beans 0.5 Meat and meat products (excluding viscera and viscera products of livestock and 0.2 poultry) Viscera and viscera products of livestock and poultry 0.5 Aquatic animal and its products Fresh, frozen aquatic animal (excluding fish, crustacean, bivalves) 1.0 (viscera removed) Fish, crustacean 0.5 Bivalves 1.5 Aquatic products (excluding fish products and jellyfish products) 1.0 Fish products 0.5 Jellyfish products 2.0 Milk and dairy products (excluding raw milk, pasteurized milk, sterilized milk, 0.2 modified milk, fermented milk) Raw milk, pasteurized milk, sterilized milk 0.02 Modified milk, fermented milk 0.04 Egg and egg products 0.2 Fat and fat products 0.08 Condiment (excluding spices) 1.0 Spices b (excluding Chinese red pepper, cinnamon, powdered blended multiple 1.5 spices) Chinese red pepper, cinnamon, spice powder of blended multiple spices 3.0 Sugar and starch sugar 0.5 Starch and starch products Edible starch 0.2 Starch products 0.5 Baked food 0.5 Beverages (excluding packaged drinking water, fruit and vegetable juice and their 0.3 beverages, milk containing beverages, solid drink) Packaged drinking water 0.01 mg/L Milk-containing beverage 0.05 Fruit and vegetable juice and beverages (excluding fruit and vegetable juice containing berries and small fruits and their beverages and concentrated fruit and 0.03 vegetable juice(pulp)) Fruit and vegetable juice containing berries and small fruits and their 0.05 beverages (except grape juice) Grape juice 0.04 Concentrated fruit and vegetable juice/pulp 0.5 Solid drink 1.0 Alcoholic beverage (excluding distilled spirit, Chinese rice wine) 0.2 Chinese liquor, Chinese rice wine 0.5 Cocoa product, chocolate, chocolate products and candies 0.5 Flavored ice, popsicle 0.3 Foods intended for special dietary uses Formulas for infants and young children c 0.08 (on solid product basis) 5 Limit (on Pb basis) Food Category (Name) mg/kg Complementary foods for infants and young children 0.2 Formulas for special medical purposes (excluding varieties related to infant formulas for special medical purposes) Product for the group aging more than 10 0.5 (on solid product basis) Product for the group aging between 1 to 10 0.15 (on solid product basis) Complementary food supplement 0.5 Sports nutritional food Solid, semi-solid, or powder 0.5 Liquid 0.05 Nutrient supplementary food for pregnant and lactating women 0.5 Others Jelly 0.4 Puffed foods 0.5 Tea 5.0 Dried chrysanthemum 5.0 Tea of broadleaf Holly leaf 2.0 Honey 0.5 Pollen (excluding pollen pini and rape pollen) 0.5 Rape pollen 1.0 Pollen pini 1.5 a Paddy rice on the brown rice basis. b Fresh spices (such as ginger, scallion and garlic) shall be subject to limits for corresponding categories of fresh vegetables (or fresh fruits). c The Pb level in liquid formulas for infants and young children is calculated based on a conversion ratio of 8:1.
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